NO880226L - Anvendelse av bakterilyserende enzymprodukt av streptomyceter til holdbarhetsgjoering av ferskt kjoett. - Google Patents
Anvendelse av bakterilyserende enzymprodukt av streptomyceter til holdbarhetsgjoering av ferskt kjoett. Download PDFInfo
- Publication number
- NO880226L NO880226L NO880226A NO880226A NO880226L NO 880226 L NO880226 L NO 880226L NO 880226 A NO880226 A NO 880226A NO 880226 A NO880226 A NO 880226A NO 880226 L NO880226 L NO 880226L
- Authority
- NO
- Norway
- Prior art keywords
- meat
- bacteria
- product
- enzyme product
- products
- Prior art date
Links
- 235000013351 cheese Nutrition 0.000 title 1
- 235000013372 meat Nutrition 0.000 claims description 30
- 102000004190 Enzymes Human genes 0.000 claims description 26
- 108090000790 Enzymes Proteins 0.000 claims description 26
- 235000013622 meat product Nutrition 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 10
- 244000144977 poultry Species 0.000 claims description 8
- 241000187432 Streptomyces coelicolor Species 0.000 claims description 4
- 241001655322 Streptomycetales Species 0.000 claims description 4
- 239000002253 acid Substances 0.000 claims description 3
- 150000007513 acids Chemical class 0.000 claims description 2
- 239000000047 product Substances 0.000 description 28
- 244000052616 bacterial pathogen Species 0.000 description 8
- 230000001580 bacterial effect Effects 0.000 description 7
- 238000011109 contamination Methods 0.000 description 7
- 239000000243 solution Substances 0.000 description 7
- 239000013543 active substance Substances 0.000 description 5
- 235000013594 poultry meat Nutrition 0.000 description 5
- 239000012141 concentrate Substances 0.000 description 4
- 238000000855 fermentation Methods 0.000 description 4
- 230000004151 fermentation Effects 0.000 description 4
- 239000001963 growth medium Substances 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 235000020995 raw meat Nutrition 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 2
- 241000305071 Enterobacterales Species 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 230000008033 biological extinction Effects 0.000 description 2
- 229910001424 calcium ion Inorganic materials 0.000 description 2
- 238000010790 dilution Methods 0.000 description 2
- 239000012895 dilution Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000002347 injection Methods 0.000 description 2
- 239000007924 injection Substances 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 235000013379 molasses Nutrition 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 235000013580 sausages Nutrition 0.000 description 2
- 238000005507 spraying Methods 0.000 description 2
- 239000000725 suspension Substances 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 241000219310 Beta vulgaris subsp. vulgaris Species 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 241001153358 Micrococcus luteus NCTC 2665 Species 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 241000607142 Salmonella Species 0.000 description 1
- 241000295644 Staphylococcaceae Species 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 235000021536 Sugar beet Nutrition 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 235000011054 acetic acid Nutrition 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 229960002713 calcium chloride Drugs 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- LLSDKQJKOVVTOJ-UHFFFAOYSA-L calcium chloride dihydrate Chemical compound O.O.[Cl-].[Cl-].[Ca+2] LLSDKQJKOVVTOJ-UHFFFAOYSA-L 0.000 description 1
- 229940052299 calcium chloride dihydrate Drugs 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000015232 fried sausages Nutrition 0.000 description 1
- 238000002523 gelfiltration Methods 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 239000002054 inoculum Substances 0.000 description 1
- 238000010253 intravenous injection Methods 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 238000004255 ion exchange chromatography Methods 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 230000001806 lysozymelike Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000013613 poultry product Nutrition 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- 239000007974 sodium acetate buffer Substances 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical class O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 239000008223 sterile water Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 238000000108 ultra-filtration Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 238000009736 wetting Methods 0.000 description 1
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
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
- A23B4/22—Microorganisms; Enzymes; Antibiotics
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Microbiology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
- Dairy Products (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE19873701565 DE3701565A1 (de) | 1987-01-21 | 1987-01-21 | Verwendung von bakterienlysierendem enzymprodukt aus streptomyceten zur haltbarmachung von frischfleisch |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| NO880226D0 NO880226D0 (no) | 1988-01-20 |
| NO880226L true NO880226L (no) | 1988-07-22 |
Family
ID=6319173
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| NO880226A NO880226L (no) | 1987-01-21 | 1988-01-20 | Anvendelse av bakterilyserende enzymprodukt av streptomyceter til holdbarhetsgjoering av ferskt kjoett. |
Country Status (12)
| Country | Link |
|---|---|
| US (1) | US4917906A (pt) |
| EP (1) | EP0290716A3 (pt) |
| JP (1) | JPS63202358A (pt) |
| AU (1) | AU1062288A (pt) |
| DE (1) | DE3701565A1 (pt) |
| DK (1) | DK23888A (pt) |
| FI (1) | FI880215A (pt) |
| IL (1) | IL85128A0 (pt) |
| NO (1) | NO880226L (pt) |
| NZ (1) | NZ223226A (pt) |
| PT (1) | PT86581B (pt) |
| ZA (1) | ZA88366B (pt) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6423878A (en) * | 1987-07-20 | 1989-01-26 | Nippon Bussan Kk | Agent for preventing denaturation of paste food |
| CA2005122A1 (en) * | 1988-12-21 | 1991-05-16 | Daniel J. Monticello | Control of microbial growth with nisin/lysozyme formulations |
| GB9114994D0 (en) * | 1991-07-10 | 1991-08-28 | Mini Agriculture & Fisheries | Destruction of gram negative bacteria |
| US6270829B1 (en) * | 1996-04-18 | 2001-08-07 | Ramot University Authority For Applied Research And Industrial Development, Ltd. | Carbon monoxide saturated, preserved raw meat |
| US6042859A (en) * | 1996-04-18 | 2000-03-28 | Ramot University Authority For Applied Research And Industrial Development Ltd. | Method for the long-term preservation of meat |
| DE19917715A1 (de) * | 1999-04-09 | 2000-10-19 | Danisco A S Kopenhagen Koebenh | Neuartige Schutzkulturen und deren Verwendung bei der Konservierung von Lebensmitteln |
| US20050097900A1 (en) * | 2003-11-12 | 2005-05-12 | Giacobbe Frederick W. | Cold shock method improvements |
| RU2611169C1 (ru) * | 2016-01-13 | 2017-02-21 | Федеральное Государственное Автономное Образовательное Учреждение Высшего Профессионального Образования "Дальневосточный Федеральный Университет" (Двфу) | Средство для антимикробной обработки готовой мясной продукции |
Family Cites Families (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3985869A (en) * | 1969-06-07 | 1976-10-12 | Dainippon Pharmaceutical Co., Ltd. | Dental caries-inducing microorganism cells lytic enzyme |
| US3929579A (en) * | 1969-06-07 | 1975-12-30 | Dainippon Pharmaceutical Co | Dental caries-inducing microorganism cells lytic enzyme |
| GB1369874A (en) * | 1970-09-19 | 1974-10-09 | Dainippon Pharmaceutical Co | Stabilization of enzyme for lysing cells of dental-caries-inducing micro-organism |
| US4430495A (en) * | 1982-09-17 | 1984-02-07 | The Upjohn Company | Process for preparing lincomycin and clindamycin ribonucleotides |
| DE3440735A1 (de) * | 1984-11-08 | 1986-05-15 | Hoechst Ag, 6230 Frankfurt | Bakterienlysierendes enzymprodukt aus streptomyceten, verfahren zu seiner herstellung und dafuer geeigneter stamm |
| DE3701835A1 (de) * | 1987-01-23 | 1988-08-04 | Hoechst Ag | Bakterienlysierendes enzymprodukt aus streptomyceten, seine herstellung und seine verwendung zur konservierung von kaese |
| DE3704004A1 (de) * | 1987-02-10 | 1988-08-18 | Hoechst Ag | Zubereitung zur verlaengerung der haltbarkeit von lebensmitteln, arzneimitteln und kosmetischen produkten |
| DE3722044A1 (de) * | 1987-07-03 | 1989-01-12 | Hoechst Ag | Mittel zur inaktivierung von sporen sowie verfahren zur verlaengerung der haltbarkeit von produkten, stoffen oder erzeugnissen, die durch bakteriellen sporenbefall verderblich sind |
| JP3126285B2 (ja) * | 1994-12-27 | 2001-01-22 | 松下電送システム株式会社 | 記録装置 |
-
1987
- 1987-01-21 DE DE19873701565 patent/DE3701565A1/de not_active Withdrawn
-
1988
- 1988-01-19 NZ NZ223226A patent/NZ223226A/xx unknown
- 1988-01-19 US US07/145,304 patent/US4917906A/en not_active Expired - Fee Related
- 1988-01-19 IL IL85128A patent/IL85128A0/xx unknown
- 1988-01-19 EP EP88100671A patent/EP0290716A3/de not_active Withdrawn
- 1988-01-19 FI FI880215A patent/FI880215A/fi not_active Application Discontinuation
- 1988-01-20 JP JP63008581A patent/JPS63202358A/ja active Pending
- 1988-01-20 ZA ZA880366A patent/ZA88366B/xx unknown
- 1988-01-20 DK DK023888A patent/DK23888A/da not_active Application Discontinuation
- 1988-01-20 NO NO880226A patent/NO880226L/no unknown
- 1988-01-20 AU AU10622/88A patent/AU1062288A/en not_active Abandoned
- 1988-01-20 PT PT86581A patent/PT86581B/pt not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| JPS63202358A (ja) | 1988-08-22 |
| NZ223226A (en) | 1990-03-27 |
| EP0290716A3 (de) | 1990-05-09 |
| NO880226D0 (no) | 1988-01-20 |
| DK23888D0 (da) | 1988-01-20 |
| AU1062288A (en) | 1988-07-28 |
| FI880215A (fi) | 1988-07-22 |
| DE3701565A1 (de) | 1988-08-04 |
| ZA88366B (en) | 1988-07-05 |
| EP0290716A2 (de) | 1988-11-17 |
| FI880215A0 (fi) | 1988-01-19 |
| PT86581A (de) | 1988-02-01 |
| US4917906A (en) | 1990-04-17 |
| DK23888A (da) | 1988-07-22 |
| IL85128A0 (en) | 1988-06-30 |
| PT86581B (pt) | 1991-12-31 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Eklund et al. | Incidence and sources of Listeria monocytogenes in cold-smoked fishery products and processing plants | |
| Proctor et al. | The chemistry of lysozyme and its use as a food preservative and a pharmaceutical | |
| Berry et al. | The use of bacteriocin-producing Pediococcus acidilactici to control postprocessing Listeria monocytogenes contamination of frankfurters | |
| Shelef et al. | Growth suppression of Listeria monocytogenes by lactates in broth, chicken, and beef | |
| Robach et al. | Role of bacteria in the oxidation of myoglobin | |
| Tanaka et al. | Inhibition of botulinum toxin formation in bacon by acid development | |
| Cutter et al. | Growth ofBrochothrix thermosphactain ground beef following treatments with nisin in calcium alginate gels | |
| Lillard et al. | Effect of acetic acid on the microbiological quality of scalded picked and unpicked broiler carcasses | |
| EP0397228A1 (fr) | Procédé de décontamination d'un produit alimentaire non liquide, en particulier de fromage, et composition à cet effet | |
| Poysky et al. | Inactivation of Listeria monocytogenes on hot-smoked salmon by the interaction of heat and smoke or liquid smoke | |
| NO880226L (no) | Anvendelse av bakterilyserende enzymprodukt av streptomyceter til holdbarhetsgjoering av ferskt kjoett. | |
| CN111838295A (zh) | 一种基于群体感应抑制剂桂枝提取物的虹鳟鱼保鲜方法 | |
| Mrigadat et al. | Bacteriology of electrically stimulated and unstimulated rabbit, pork, lamb and beef carcasses | |
| JPH04349846A (ja) | 食肉の保存法と保存用組成物 | |
| Weiser et al. | The use of antibiotics in meat processing | |
| Sveum et al. | Recovery of salmonellae from foods using a combined enrichment technique | |
| EP0130228A1 (en) | Fermentation method using a selected lactobacillus | |
| US5219603A (en) | Composition for extending the shelf life of processed meats | |
| Jensen | Microbiological problems in the preservation of meats | |
| Fischer et al. | Microbiological properties of hard-cooked eggs in a citric acid-based preservative solution | |
| US5173319A (en) | Method and composition for extending the shelf life of processed meats | |
| Martínez et al. | Combined effect of water activity, pH and additives on growth of Staphylococcus aureus in model salami systems | |
| Greer et al. | Inhibition of Brochothrix thermosphacta in broths and pork by myristoyl-L-methionine | |
| Fik et al. | Application of superchilling to prolong the keeping time of rainbow trout | |
| Firman et al. | The effect of Aureomycin chlortetracycline on fish freshness |