Fermentation method using a selected lactobacillus

Food or edible material: processes – compositions – and products – Fermentation processes – Material is mammal or fowl derived

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426 55, 426 56, 435253, 435856, A23L 131

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045797404

ABSTRACT:
A method is described for producing fermented foods by generating lactic acid in the food using a culture having the rapid, low temperature fermentation characteristics of Lactobacillus casei NRRL-B-15,438 and a stimulatory food grade metal salt, wherein the culture has unique rapid low temperature fermentation characteristics and wherein starch is not fermented by the culture. 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 (1940-12-01), Jensen
patent: 2945766 (1960-07-01), Chaiet
patent: 3193391 (1965-07-01), Jansen
patent: 4041181 (1977-08-01), Burrows
patent: 4160038 (1979-07-01), Groben
patent: 4303679 (1981-12-01), Raccach
patent: 4407828 (1983-10-01), Raccach
Bergey's Manual of Determinative Bacteriology, 8th ed., 1974, pp. 583-584.

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