Bacterial compositions and process for fermentation of meat ther

Details Bacterial compositions and process for fermentation of meat ther Bacterial compositions and process for fermentation of meat ther

1975-12-10

1977-03-22

Monacell, A. Louis

Food or edible material: processes, compositions, and products

Fermentation processes

Material is mammal or fowl derived

426 59, 426 61, A23L 131

Patent

active

040137970

ABSTRACT:
An improved process for producing a red color in meat, particularly sausage, using Micrococcus species NRRL-B-8048 alone or preferably in admixture with Lactobacillus plantarum and/or Pediococcus cerevisiae or with other lactic acid producing bacteria is described. Micrococcus sp. NRRL-B-8048 rapidly (in about 4 hours or less) develops the solid bright red color associated with sausage and other fermented and non-fermented meats in the presence of edible nitrate or in the presence of relatively small amounts of added edible nitrite sufficient to more rapidly generate a red color because of NRRL-B-8048. Combinations of the nitrite and nitrate can be used. NRRL-B-8048 can be used to produce processed meats with a red color with a very limited fermentation time (hours) or to produce sausage with a longer fermentation time (days). Micrococcus sp. NRRL-B-8048 is preferably provided in the form of a cell concentrate which is frozen for storage and subsequent thawing for use.

REFERENCES:
patent: 3193391 (1965-07-01), Jansen et al.
patent: 3561977 (1971-02-01), Rothchild et al.
patent: 3794739 (1974-02-01), Lee et al.
patent: 3814817 (1974-06-01), Everson et al.
Nunivaara, et al., "Bacterial Pure Cultures in the Manufacture of Fermented Sausages," Food Technology, vol. 18, No. 2, 1964, pp. 25-31.

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