DK0640291T3 - Use of bacteriocin-forming microorganisms for ripening sausage ripening - Google Patents
Use of bacteriocin-forming microorganisms for ripening sausage ripeningInfo
- Publication number
- DK0640291T3 DK0640291T3 DK94112599T DK94112599T DK0640291T3 DK 0640291 T3 DK0640291 T3 DK 0640291T3 DK 94112599 T DK94112599 T DK 94112599T DK 94112599 T DK94112599 T DK 94112599T DK 0640291 T3 DK0640291 T3 DK 0640291T3
- Authority
- DK
- Denmark
- Prior art keywords
- ripening
- bacteriocin
- sausage
- forming microorganisms
- microorganisms
- Prior art date
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
- 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
-
- 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
- A23B4/12—Preserving with acids; Acid 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/45—Addition of, or treatment with, microorganisms
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to the use of bacteriocin-producing microorganisms for ripening raw sausage and a composition for ripening raw sausage which contains the bacteriosin-producing microorganisms. The microorganisms used are in particular lactobacilli, including Lactobacillus curvatus DSM 8430 and Lactobacillus sake DSM 6742.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE4328368A DE4328368A1 (en) | 1993-08-24 | 1993-08-24 | Use of bacteriocin-producing microorganisms for ripening raw sausage |
Publications (2)
Publication Number | Publication Date |
---|---|
DK0640291T3 true DK0640291T3 (en) | 2002-01-28 |
DK0640291T4 DK0640291T4 (en) | 2005-02-21 |
Family
ID=6495843
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
DK94112599T DK0640291T4 (en) | 1993-08-24 | 1994-08-12 | Use of bacteriocin-forming microorganisms for ripening sausage ripening |
Country Status (4)
Country | Link |
---|---|
EP (1) | EP0640291B2 (en) |
AT (1) | ATE206284T1 (en) |
DE (2) | DE4328368A1 (en) |
DK (1) | DK0640291T4 (en) |
Families Citing this family (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DK9400266U4 (en) * | 1994-06-17 | 1995-09-17 | Chr Hansen As | Starter culture preparation and foods containing the preparation |
US20080095882A1 (en) * | 2002-06-27 | 2008-04-24 | Canbiocin, Inc. | Controlled Spoilage Food Compositions |
DE102006006042A1 (en) * | 2006-02-09 | 2007-08-16 | Wiberg Gmbh | Non-dried raw sausage in a water-impermeable casing |
US8697422B2 (en) | 2007-03-19 | 2014-04-15 | Chr. Hansen A/S | Lactic acid bacteria strain and its use for the protection of food products |
MX371324B (en) * | 2014-12-19 | 2020-01-27 | Quim Rosmar S A De C V | Biopreservation composition based on facultative heterofermentative lactobacteria for preventing and controlling the spoilage of fresh and cooked meat products. |
US10952448B2 (en) | 2015-02-11 | 2021-03-23 | Chr. Hansen A/S | Reduction of the concentration of gram-negative bacteria in a fermented food product by the combination of red wine extract and a culture comprising at least one bacteriocin-producing lactic acid bacterial strain |
DE102020124301A1 (en) | 2020-09-17 | 2022-03-17 | GDS Holding GmbH | Process for extending the shelf life of unfermented foods and microorganisms for use in such a process |
Family Cites Families (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3814817A (en) * | 1970-07-06 | 1974-06-04 | Merck & Co Inc | Process for curing dry and semi-dry sausages |
DE3739989C1 (en) * | 1987-11-25 | 1989-02-02 | Karl Mueller U Co Kg | Microorganisms suitable for stabilizing meat products |
-
1993
- 1993-08-24 DE DE4328368A patent/DE4328368A1/en not_active Withdrawn
-
1994
- 1994-08-12 DE DE59409888T patent/DE59409888D1/en not_active Expired - Fee Related
- 1994-08-12 EP EP94112599A patent/EP0640291B2/en not_active Expired - Lifetime
- 1994-08-12 DK DK94112599T patent/DK0640291T4/en active
- 1994-08-12 AT AT94112599T patent/ATE206284T1/en not_active IP Right Cessation
Also Published As
Publication number | Publication date |
---|---|
DK0640291T4 (en) | 2005-02-21 |
EP0640291B2 (en) | 2004-11-24 |
EP0640291A1 (en) | 1995-03-01 |
DE59409888D1 (en) | 2001-11-08 |
EP0640291B1 (en) | 2001-10-04 |
ATE206284T1 (en) | 2001-10-15 |
DE4328368A1 (en) | 1995-03-02 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
HUT75555A (en) | Lactobacillus strains of human origin, their compositions and uses thereof | |
BG102781A (en) | Isolated dimer fibroblastactivation protein alpha and its application | |
DE69232693D1 (en) | GLIALMITOGENIC FACTORS, THEIR PRODUCTION AND USE | |
BG102619A (en) | Substituted n-[(aminoiminomethyl or aminomethyl) phenyl] propylamides | |
AU3879502A (en) | Bacteriophage composition useful in treating food products to prevent bacterial contamination | |
BG102891A (en) | Enzymic pregranulate for fodder granulate | |
DK0640291T3 (en) | Use of bacteriocin-forming microorganisms for ripening sausage ripening | |
SI0768042T1 (en) | A mayonnaise-like product | |
DK0573768T3 (en) | Lactococcus, which produces several different bacteriocins, and compositions containing the same | |
DE68921908D1 (en) | Cell-associated glucosyltransferase, antibodies against it and a composition containing it for the prophylaxis of caries. | |
BG102770A (en) | New derivatives of carboxylic acids, their preparation and application | |
DK1012186T3 (en) | Keratinocyte Growth Factors and Uses thereof | |
MX9704341A (en) | Food product for human or animal consumption, and a procedure for its preparation. | |
FI944563A (en) | Microorganisms, method of preparation and use | |
HU9600297D0 (en) | Rye-flour | |
CA2001782A1 (en) | 3-(3-propan-2-ylphenyl) butanal and 3-(3-propen-2-ylphenyl) butanal and their use as odorants | |
DE69132155D1 (en) | New microorganisms and their use in the manufacture of meat products | |
DE3777359D1 (en) | AMINO ACID SEQUENCE OF THE HUMAN ALPHA 2 PLASMIN INHIBITOR AND CDNS, AND GENOIC DNA CODING THIS AMINO ACID SEQUENCE. | |
ES2039312T3 (en) | PEPTIDO BACTERIOCINA. | |
SE9502809D0 (en) | Protection against pathogenic microorganisms | |
SI0874718T1 (en) | Use of an agent based on natural active substances for protecting technical materials against damages and destruction by harmful organisms | |
DK0703916T3 (en) | 14-Substituted marc fortins and derivatives which can be used as antispirant agents | |
IT1254333B (en) | Polymer compositions comprising aliphatic polyesters and epichlorohydrin elastomers, characterised by a high resistance to thermal deterioration | |
ES2099032A1 (en) | Composition of an edible, pork-derived product |