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    Method of reducing off-flavor in food materials with acetic acid bacteria
    3.
    发明公开
    Method of reducing off-flavor in food materials with acetic acid bacteria 失效
    减少与乙酸菌的食品不良味道的方法。

    公开(公告)号：EP0255588A2

    公开(公告)日：1988-02-10

    申请号：EP87108578.3

    申请日：1987-06-12

    申请人： House Food Industrial Co., Ltd.

    发明人： Ameyama, Minoru ,  Adachi, Osao ,  Yasuda, Atsushi ,  Nomura, Yukihiro

    IPC分类号： A23L1/01 ,  C12H1/00

    CPC分类号： C12H1/006 ,  A23C11/106 ,  A23L5/28

    摘要： The present invention relates to a method of reducing an off-flavor in foods containing medium chain aldehydes characterized in that said foods are brought into contact with acetic acid bacteria or immobilized acetic acid bacteria (Acetobacter aceti, Gluconobacter suboxydans) in a state that said acetic acid bacteria substantially do not proliferate, and a method of reducing an off-flavor in foods containing alcohol and medium chain aldehydes characterized in that said foods are brought into contact with acetic acid bacteria of which membrane-bound alcohol dehydrogenase has been deactivated.

    摘要翻译： 本发明涉及到在异味中，包含项目在所述食品为特征的中链醛的食物减少的方法，所述乙酸的状态被带到与乙酸菌的接触或固化乙酸菌（醋化醋杆菌，弱氧化葡糖杆菌） 基本上乳酸菌不增殖，并且在异味中含有酒精，并且所述食品为特征的中链醛的食物减少的方法被带到与已经被去激活哪个膜结合乙醇脱氢酶的乙酸菌相接触。