Food or edible material: processes – compositions – and products – Fermentation processes – Material is mammal or fowl derived
Patent
1983-02-22
1985-04-30
Rosen, Sam
Food or edible material: processes, compositions, and products
Fermentation processes
Material is mammal or fowl derived
426 48, 426 59, 435139, 435244, 435853, 435856, A23L 131, A23L 108, C12R 1245
Patent
active
045144249
ABSTRACT:
A method is described for producing fermented foods by generating lactic acid in the food using a culture of a lactobacillus similar to Lactobacillus casei subspecies alactosus NRRL-B-12,344 and a stimulatory food grade metal salt, wherein the culture has unique rapid low temperature fermentation characteristics and wherein lactose, glycogen, and starch are not fermented by the culture. The preferred Lactobacillus casei subspecies alactosus is NRRL-B-12,344 or strains having low temperature food fermentation characteristics in common with this strain. In order to provide rapid fermentation, the stimulatory, food grade metal salt, usually a manganese salt, is provided in the food or the culture which is added to the food with the selected lactobacillus to accelerate fermentation. The cultures are particularly suited for the controlled fermentation of carbohydrates, naturally present in or added to the food to provide a selected final pH.
REFERENCES:
patent: 2225783 (1939-04-01), Jensen et al.
patent: 4407828 (1983-10-01), Raccach
Herald William J.
McLeod Ian C.
Microlife Technics, Inc.
Rosen Sam
LandOfFree
Fermentation composition using a selected lactobacillus does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Fermentation composition using a selected lactobacillus, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Fermentation composition using a selected lactobacillus will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-1968040