YU215779A - Method of obtaining food products, delicacies and animal food of a low amine content - Google Patents

Method of obtaining food products, delicacies and animal food of a low amine content

Info

Publication number
YU215779A
YU215779A YU02157/79A YU215779A YU215779A YU 215779 A YU215779 A YU 215779A YU 02157/79 A YU02157/79 A YU 02157/79A YU 215779 A YU215779 A YU 215779A YU 215779 A YU215779 A YU 215779A
Authority
YU
Yugoslavia
Prior art keywords
delicacies
amine content
food
low amine
obtaining
Prior art date
Application number
YU02157/79A
Other languages
English (en)
Inventor
A Lembke
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 YU215779A publication Critical patent/YU215779A/xx

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00Milk preparations; Milk powder or milk powder preparations
    • A23C9/12Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A23C9/1234Fermented 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.
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00Cheese; Cheese preparations; Making thereof
    • A23C19/06Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/061Addition of, or treatment with, microorganisms
    • A23C19/062Addition 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
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00Cheese; Cheese preparations; Making thereof
    • A23C19/06Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/063Addition of, or treatment with, enzymes or cell-free extracts of microorganisms
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00Cheese; Cheese preparations; Making thereof
    • A23C19/06Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068Particular types of cheese
    • A23C19/0682Mould-ripened or bacterial surface ripened cheeses
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00Milk preparations; Milk powder or milk powder preparations
    • A23C9/12Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A23C9/1238Fermented 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
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23KFODDER
    • A23K10/00Animal feeding-stuffs
    • A23K10/10Animal feeding-stuffs obtained by microbiological or biochemical processes
    • A23K10/12Animal feeding-stuffs obtained by microbiological or biochemical processes by fermentation of natural products, e.g. of vegetable material, animal waste material or biomass
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23KFODDER
    • A23K10/00Animal feeding-stuffs
    • A23K10/10Animal feeding-stuffs obtained by microbiological or biochemical processes
    • A23K10/14Pretreatment of feeding-stuffs with enzymes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20Synthetic spices, flavouring agents or condiments
    • A23L27/24Synthetic spices, flavouring agents or condiments prepared by fermentation
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/25Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/28Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12CBEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C11/00Fermentation processes for beer
    • C12C11/02Pitching yeast
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12CBEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C12/00Processes specially adapted for making special kinds of beer
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12CBEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C12/00Processes specially adapted for making special kinds of beer
    • C12C12/002Processes specially adapted for making special kinds of beer using special microorganisms
    • C12C12/008Lactic acid bacteria
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12CBEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C5/00Other raw materials for the preparation of beer
    • C12C5/004Enzymes
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12NMICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00Microorganisms, 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
    • C12N1/20Bacteria; Culture media therefor
    • C12N1/205Bacterial isolates
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C2250/00Particular aspects related to cheese
    • A23C2250/30Blue veined cheeses, e.g. Roquefort, Gorgonzola, Stilton
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12RINDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00Microorganisms ; Processes using microorganisms
    • C12R2001/01Bacteria or Actinomycetales ; using bacteria or Actinomycetales
    • C12R2001/225Lactobacillus

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Biochemistry (AREA)
  • Biotechnology (AREA)
  • Wood Science & Technology (AREA)
  • Genetics & Genomics (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Biomedical Technology (AREA)
  • Nutrition Science (AREA)
  • Physiology (AREA)
  • Molecular Biology (AREA)
  • Animal Husbandry (AREA)
  • Virology (AREA)
  • Sustainable Development (AREA)
  • Medicinal Chemistry (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Mycology (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Fodder In General (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Dairy Products (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
YU02157/79A 1978-09-04 1979-09-05 Method of obtaining food products, delicacies and animal food of a low amine content YU215779A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CH929578A CH641644A5 (de) 1978-09-04 1978-09-04 Verfahren zur herstellung von histamin-armen, bzw. histamin-freien nahrungsmitteln, genussmitteln und futtermitteln und so hergestellte produkte.

Publications (1)

Publication Number Publication Date
YU215779A true YU215779A (en) 1983-02-28

Family

ID=4350444

Family Applications (1)

Application Number Title Priority Date Filing Date
YU02157/79A YU215779A (en) 1978-09-04 1979-09-05 Method of obtaining food products, delicacies and animal food of a low amine content

Country Status (22)

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

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 (de) * 1988-06-03 1989-12-14 Angelo Schuler Mittel zur bekaempfung von clostridien
GB9727470D0 (en) 1997-12-30 1998-02-25 Genencor Int Bv Proteases from gram positive organisms
ES2364110B1 (es) * 2008-12-04 2012-06-27 Bioges Starters S.A. Procedimiento para eliminar tiramina de diferentes fuentes.
US20130084358A1 (en) * 2010-06-11 2013-04-04 Novozymes A/S Method To Reduce Biogenic Amine Content in Food
ES2408509B1 (es) * 2011-10-07 2014-07-15 Consejo Superior de Investigaciones Cientficas (CSIC) Extractos enzim�ticos de hongos de la vid que degradan aminas bi�genas en vinos.
ITRM20110656A1 (it) 2011-12-09 2013-06-10 Esseoquattro Spa Imballaggio per alimenti freschi di origine animale che inibisce lo sviluppo delle ammine biogene
WO2023050486A1 (zh) * 2021-09-28 2023-04-06 祁东农交汇食品有限公司 一种低生物胺含量的辣椒酱及其制备方法

Also Published As

Publication number Publication date
IT1122949B (it) 1986-04-30
AT374089B (de) 1984-03-12
BE878568A (fr) 1979-12-31
DE2933041C2 (de) 1989-06-29
HU183030B (en) 1984-04-28
SE448932B (sv) 1987-03-30
AU5028179A (en) 1980-03-13
IT7925449A0 (it) 1979-09-03
JPS5539798A (en) 1980-03-19
CH641644A5 (de) 1984-03-15
DE2933041A1 (de) 1980-03-13
MX6665E (es) 1985-10-07
GB2031948B (en) 1983-03-30
PT70133A (de) 1979-09-01
NL7906522A (nl) 1980-03-06
DK368479A (da) 1980-03-05
FR2434582B1 (de) 1985-04-19
ATA554279A (de) 1983-08-15
SE7907244L (sv) 1980-03-05
DD150426A5 (de) 1981-09-02
LU81643A1 (de) 1979-12-07
AU526269B2 (en) 1982-12-23
GB2031948A (en) 1980-04-30
CA1135110A (en) 1982-11-09
AR225293A1 (es) 1982-03-15
FR2434582A1 (fr) 1980-03-28
NZ191395A (en) 1982-03-23
ES483819A1 (es) 1980-09-01

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