GB883424A - Improvements in or relating to sauerkraut - Google Patents

Improvements in or relating to sauerkraut

Info

Publication number
GB883424A
GB883424A GB3700/60A GB370060A GB883424A GB 883424 A GB883424 A GB 883424A GB 3700/60 A GB3700/60 A GB 3700/60A GB 370060 A GB370060 A GB 370060A GB 883424 A GB883424 A GB 883424A
Authority
GB
United Kingdom
Prior art keywords
sauerkraut
lactic acid
containers
relating
delbrueckii
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
GB3700/60A
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Libby Mcneill and Libby
Original Assignee
Libby Mcneill and Libby
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Libby Mcneill and Libby filed Critical Libby Mcneill and Libby
Publication of GB883424A publication Critical patent/GB883424A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/10—Preserving with acids; Acid fermentation
    • A23B7/105—Leaf vegetables, e.g. sauerkraut

Abstract

Sauerkraut is produced in cans or like hermetically sealed containers, shredded cabbage and brine being pasteurized by heating, inoculating, after cooling, with a non-gas forming, lactic acid-producing micro-organism and sealing in the containers, and fermentation being allowed to continue until at least 1% of lactic acid forms. The inoculum is a culture of Lactobacillus casei, L. plantarum, L. acidophilus, L. lactis or L. delbrueckii.
GB3700/60A 1959-02-24 1960-02-02 Improvements in or relating to sauerkraut Expired GB883424A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US883424XA 1959-02-24 1959-02-24

Publications (1)

Publication Number Publication Date
GB883424A true GB883424A (en) 1961-11-29

Family

ID=22210806

Family Applications (1)

Application Number Title Priority Date Filing Date
GB3700/60A Expired GB883424A (en) 1959-02-24 1960-02-02 Improvements in or relating to sauerkraut

Country Status (1)

Country Link
GB (1) GB883424A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2128069A (en) * 1982-10-18 1984-04-26 Nestle Sa Flavouring process
CN104694444A (en) * 2015-04-01 2015-06-10 黑龙江大学 Lactobacillus casei for direct vat pickled Chinese cabbage fermentation and fluid nutrient medium thereof

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2128069A (en) * 1982-10-18 1984-04-26 Nestle Sa Flavouring process
CN104694444A (en) * 2015-04-01 2015-06-10 黑龙江大学 Lactobacillus casei for direct vat pickled Chinese cabbage fermentation and fluid nutrient medium thereof
CN104694444B (en) * 2015-04-01 2018-01-05 黑龙江大学 One plant of Lactobacillus casei and its fluid nutrient medium for being used for the fermentation of direct putting type sauerkraut

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