Method of preserving meat products and microorganisms for the st

Details Method of preserving meat products and microorganisms for the st Method of preserving meat products and microorganisms for the st

1988-11-25

1989-12-12

Cintins, Marianne

Food or edible material: processes, compositions, and products

Fermentation processes

Material is mammal or fowl derived

426 59, 426332, 426266, 435853, 435859, 435911, A23L 131, C12R 1225, C12R 1265, C12R 1645

Patent

active

048866733

ABSTRACT:
Microorganisms suitable for the stabilization of meat products. The present invention is intended to provide novel microorganisms, which lead within a short period of time to a particularly pure and agreeable aroma, a satisfactory pickled color and a stable product. The microorganisms Lactobacillus curvatus DSM 4265, Micrococcus varians DSM 4263, and Debaryomyces hanseneii DSM 4260 lead to the desired results.

REFERENCES:
patent: 3981773 (1976-09-01), Galzy et al.
patent: 4147807 (1979-04-01), Gryczka et al.
patent: 4304868 (1981-12-01), Gryczka et al.
patent: 4591499 (1986-05-01), Linn et al.
patent: 4728518 (1988-03-01), Gonzalez et al.

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