IT7925449A0 - LOW AMINES CONTENT. PROCEDURE FOR THE PREPARATION OF FOOD PRODUCTS, DELICIOUS PRODUCTS AND FORAGES HAVING A - Google Patents

LOW AMINES CONTENT. PROCEDURE FOR THE PREPARATION OF FOOD PRODUCTS, DELICIOUS PRODUCTS AND FORAGES HAVING A

Info

Publication number
IT7925449A0
IT7925449A0 IT7925449A IT2544979A IT7925449A0 IT 7925449 A0 IT7925449 A0 IT 7925449A0 IT 7925449 A IT7925449 A IT 7925449A IT 2544979 A IT2544979 A IT 2544979A IT 7925449 A0 IT7925449 A0 IT 7925449A0
Authority
IT
Italy
Prior art keywords
products
forages
procedure
preparation
delicious
Prior art date
Application number
IT7925449A
Other languages
Italian (it)
Other versions
IT1122949B (en
Inventor
Lembke Andreas
Original Assignee
Underberg Emil
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 Underberg Emil filed Critical Underberg Emil
Publication of IT7925449A0 publication Critical patent/IT7925449A0/en
Application granted granted Critical
Publication of IT1122949B publication Critical patent/IT1122949B/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/061—Addition of, or treatment with, microorganisms
    • A23C19/062—Addition of, or treatment with, microorganisms using only lactic acid bacteria, e.g. pediococcus, leconostoc or bifidus sp., or propionic acid bacteria; Treatment with non-specified acidifying bacterial cultures
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/063—Addition of, or treatment with, enzymes or cell-free extracts of microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/0682—Mould-ripened or bacterial surface ripened cheeses
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
    • A23K10/12—Animal feeding-stuffs obtained by microbiological or biochemical processes by fermentation of natural products, e.g. of vegetable material, animal waste material or biomass
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
    • A23K10/14—Pretreatment of feeding-stuffs with enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C11/00—Fermentation processes for beer
    • C12C11/02—Pitching yeast
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C12/00—Processes specially adapted for making special kinds of beer
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C12/00—Processes specially adapted for making special kinds of beer
    • C12C12/002—Processes specially adapted for making special kinds of beer using special microorganisms
    • C12C12/008—Lactic acid bacteria
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C5/00—Other raw materials for the preparation of beer
    • C12C5/004—Enzymes
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/20—Bacteria; Culture media therefor
    • C12N1/205—Bacterial isolates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C2250/00—Particular aspects related to cheese
    • A23C2250/30—Blue veined cheeses, e.g. Roquefort, Gorgonzola, Stilton
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
    • C12R2001/225—Lactobacillus

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Biotechnology (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Biomedical Technology (AREA)
  • Physiology (AREA)
  • Animal Husbandry (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Medicinal Chemistry (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Virology (AREA)
  • Sustainable Development (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Fodder In General (AREA)
  • Dairy Products (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
IT25449/79A 1978-09-04 1979-09-03 PROCEDURE FOR THE PREPARATION OF FOOD, VOLUNTARY PRODUCTS AND FODDER HAVING LOW AMINE CONTENT IT1122949B (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CH929578A CH641644A5 (en) 1978-09-04 1978-09-04 METHOD FOR PRODUCING HISTAMINE ARMS, OR HISTAMINE-FREE FOODSTUFFS, FOODSTUFFS AND FEEDSTUFFS AND PRODUCTS MADE THEREFOR.

Publications (2)

Publication Number Publication Date
IT7925449A0 true IT7925449A0 (en) 1979-09-03
IT1122949B IT1122949B (en) 1986-04-30

Family

ID=4350444

Family Applications (1)

Application Number Title Priority Date Filing Date
IT25449/79A IT1122949B (en) 1978-09-04 1979-09-03 PROCEDURE FOR THE PREPARATION OF FOOD, VOLUNTARY PRODUCTS AND FODDER HAVING LOW AMINE CONTENT

Country Status (22)

Country Link
JP (1) JPS5539798A (en)
AR (1) AR225293A1 (en)
AT (1) AT374089B (en)
AU (1) AU526269B2 (en)
BE (1) BE878568A (en)
CA (1) CA1135110A (en)
CH (1) CH641644A5 (en)
DD (1) DD150426A5 (en)
DE (1) DE2933041A1 (en)
DK (1) DK368479A (en)
ES (1) ES483819A1 (en)
FR (1) FR2434582A1 (en)
GB (1) GB2031948B (en)
HU (1) HU183030B (en)
IT (1) IT1122949B (en)
LU (1) LU81643A1 (en)
MX (1) MX6665E (en)
NL (1) NL7906522A (en)
NZ (1) NZ191395A (en)
PT (1) PT70133A (en)
SE (1) SE448932B (en)
YU (1) YU215779A (en)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB8319540D0 (en) * 1983-07-20 1983-08-24 Bovril Ltd Amine removal
DE3819012A1 (en) * 1988-06-03 1989-12-14 Angelo Schuler AGENTS FOR COMBATING CLOSTRIDIA
GB9727470D0 (en) 1997-12-30 1998-02-25 Genencor Int Bv Proteases from gram positive organisms
ES2364110B1 (en) * 2008-12-04 2012-06-27 Bioges Starters S.A. PROCEDURE TO ELIMINATE TYRAMINE FROM DIFFERENT SOURCES.
US20130084358A1 (en) * 2010-06-11 2013-04-04 Novozymes A/S Method To Reduce Biogenic Amine Content in Food
ES2408509B1 (en) * 2011-10-07 2014-07-15 Consejo Superior de Investigaciones Cientficas (CSIC) ENZYMTIC EXTRACTS OF VINE FUNGI THAT DEGRADE WINE AMINES IN WINES.
ITRM20110656A1 (en) 2011-12-09 2013-06-10 Esseoquattro Spa PACKAGING FOR FRESH FOOD OF ANIMAL ORIGIN THAT INHIBITS THE DEVELOPMENT OF BIOGENE AMINES
WO2023050486A1 (en) * 2021-09-28 2023-04-06 祁东农交汇食品有限公司 Chili sauce having low biogenic amine content and preparation method therefor

Also Published As

Publication number Publication date
CA1135110A (en) 1982-11-09
SE448932B (en) 1987-03-30
DK368479A (en) 1980-03-05
NZ191395A (en) 1982-03-23
DE2933041A1 (en) 1980-03-13
DD150426A5 (en) 1981-09-02
YU215779A (en) 1983-02-28
AU526269B2 (en) 1982-12-23
ATA554279A (en) 1983-08-15
MX6665E (en) 1985-10-07
CH641644A5 (en) 1984-03-15
AR225293A1 (en) 1982-03-15
IT1122949B (en) 1986-04-30
FR2434582A1 (en) 1980-03-28
DE2933041C2 (en) 1989-06-29
HU183030B (en) 1984-04-28
FR2434582B1 (en) 1985-04-19
GB2031948B (en) 1983-03-30
ES483819A1 (en) 1980-09-01
BE878568A (en) 1979-12-31
PT70133A (en) 1979-09-01
LU81643A1 (en) 1979-12-07
AU5028179A (en) 1980-03-13
NL7906522A (en) 1980-03-06
JPS5539798A (en) 1980-03-19
AT374089B (en) 1984-03-12
SE7907244L (en) 1980-03-05
GB2031948A (en) 1980-04-30

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