公开(公告)号：US4407828A

公开(公告)日：1983-10-04

申请号：US268354

申请日：1981-05-29

Applicant: Moshe Raccach

Inventor： Moshe Raccach

IPC: A23L13/40 ,  C12N1/20 ,  C12P7/56 ,  A23L1/31 ,  C12R1/245

CPC classification number: C12N1/20 ,  A23L13/45 ,  C12P7/56 ,  Y10S435/856

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.

Abstract translation: 描述了通过使用类似于干酪乳杆菌亚乳杆菌NRRL-B-12,344和刺激性食品级金属盐的乳杆菌培养物在食物中产生乳酸来生产发酵食品的方法，其中培养物具有独特的快速低温发酵特性 并且其中乳糖，糖原和淀粉不被培养物发酵。 优选的干酪乳杆菌亚种乳糖是NRRL-B-12,344或具有与该菌株共同的低温食品发酵特性的菌株。 为了提供快速发酵，通过所选择的乳杆菌加入到食物中的食物或培养物中提供刺激性食品级金属盐（通常为锰盐）以加速发酵。 培养物特别适用于碳水化合物的受控发酵，天然存在于或添加到食物中以提供选定的最终pH。

公开(公告)号：US4303679A

公开(公告)日：1981-12-01

申请号：US114760

申请日：1980-01-24

Applicant: Moshe Raccach

Inventor： Moshe Raccach

IPC: A23B4/12 ,  C12N1/20 ,  A23C11/00 ,  C12P7/56

CPC classification number: C12R1/46 ,  A23B4/12 ,  C12N1/20 ,  Y10S435/822

Abstract: A method and bacterial compositions are described for producing fermented meat by generating lactic acid using selected cultures of Pediococcus pentosaceus which have unique low temperature meat fermentation characteristics. The preferred Pediococcus pentosaceus is NRRL-B-11,465 which is unusually rapid in lowering the pH at low meat temperatures. A stimulatory, edible metal salt, preferably a manganese salt, is provided in the meat with the Pediococcus pentosaceus to reduce or eliminate preservative inhibition and/or to accelerate growth at meat temperatures between 15.6.degree. C. (60.degree. F.) to 26.7.degree. C. (80.degree. F.). Preservatives to prevent spoilage and rancidity can be used in the meat and can include hydroxyaryl antioxidants, particularly butylated hydroxytoluene (BHT) and/or butylated hydroxyanisole (BHA). BHT and/or BHA together with other meat preservatives, particularly sodium chloride, severely inhibit NRRL-B-11,465 at low meat temperatures between 15.6.degree. C. (60.degree. F.) and 26.7.degree. C. (80.degree. F.). Pediococcus pentosaceus compositions containing the stimulatory metal salt are also described. The method and compositions, particularly with a manganese salt, can produce a pH of less than about 5.0 in less than 30 hours at smokehouse temperatures above about 15.6.degree. C. (60.degree. F.) and at initial meat temperatures of 4.4.degree. C. to 10.degree. C. (40.degree. to 50.degree. F.) with standard casing diameters (up to about 100 mm). Pediococcus pentosaceus NRRL-B-11,465 is particularly adapted for low temperature meat fermentation and rapidly lowers the pH in the meat to about 4.3 under these conditions with sufficient added assimilable carbohydrate. The method is particularly useful for making dry and semi-dry sausage as well as for nitrite reduction in meats due to the lowering of the pH.

Abstract translation: 描述了一种用于生产发酵肉的方法和细菌组合物，其通过使用具有独特的低温肉发酵特性的戊糖片球菌的选择培养物产生乳酸。 优选的戊糖片球菌是NRRL-B-11,465，其在低肉温度下降低pH值异常迅速。 在肉中提供刺激性的可食用金属盐，优选锰盐，以减少或消除防腐剂的抑制和/或加速在15.6℃（26℃）至26.7℃的肉温度下的生长。 C.（80°F）。 可以在肉中使用防腐剂，防腐剂可以包括羟基芳基抗氧化剂，特别是丁基化羟基甲苯（BHT）和/或丁基化羟基苯甲醚（BHA）。 BHT和/或BHA与其他肉类防腐剂，特别是氯化钠一起，在15.6℃（60°F）和26.7℃（80°F）之间的低温度下严重抑制NRRL-B-11,465。 还描述了含有刺激性金属盐的戊酸球菌组合物。 该方法和组合物，特别是锰盐可以在高于约15.6℃（60°F）的烟室温度和4.4℃的初始肉温度下在小于30小时内产生小于约5.0的pH值。 至10℃（40°至50°F），具有标准套管直径（高达约100mm）。 戊糖片球菌NRRL-B-11,465特别适用于低温肉类发酵，并在足够添加的可同化碳水化合物的条件下，迅速将肉中的pH降至约4.3。 该方法对于制备干燥和半干燥的香肠以及由于pH降低而使肉类亚硝酸盐减少特别有用。

公开(公告)号：US4514424A

公开(公告)日：1985-04-30

申请号：US468145

申请日：1983-02-22

Applicant: Moshe Raccach

Inventor： Moshe Raccach

IPC: A23L13/40 ,  C12N1/20 ,  C12P7/56 ,  A23L1/31 ,  A23L1/08 ,  C12R1/245

CPC classification number: C12P7/56 ,  A23L13/45 ,  C12N1/20 ,  Y10S435/853 ,  Y10S435/856

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.

Abstract translation: 描述了通过使用类似于干酪乳杆菌亚乳杆菌NRRL-B-12,344和刺激性食品级金属盐的乳杆菌培养物在食物中产生乳酸来生产发酵食品的方法，其中培养物具有独特的快速低温发酵特性 并且其中乳糖，糖原和淀粉不被培养物发酵。 优选的干酪乳杆菌亚种乳糖是NRRL-B-12,344或具有与该菌株共同的低温食品发酵特性的菌株。 为了提供快速发酵，通过所选择的乳杆菌加入到食物中的食物或培养物中提供刺激性食品级金属盐（通常为锰盐）以加速发酵。 培养物特别适用于碳水化合物的受控发酵，天然存在于或添加到食物中以提供选定的最终pH。

公开(公告)号：US4342786A

公开(公告)日：1982-08-03

申请号：US268356

申请日：1981-05-29

Applicant: Moshe Raccach

Inventor： Moshe Raccach

IPC: A23B7/10 ,  C12N1/20 ,  A23L1/218

CPC classification number: C12R1/46 ,  A23B7/10 ,  C12N1/20

Abstract: A method is described for producing fermented vegetables by generating lactic acid in an acidic brine solution using selected cultures of Pediococcus pentosaceus which have rapid low temperature fermentation characteristics. The preferred Pediococcus pentosaceus is NRRL-B-11,465 which effectively and rapidly removed brine carbohydrate thus lowering the pH at unusually low brine temperatures less than about 25.degree. C. (77.degree. F.) and at high salinity. A stimulatory food grade, metal salt, preferably a manganese salt, is provided in the acidic brine solution with the Pediococcus pentosaceus to accelerate growth and reduce the fermentation time. The method is particularly adapted to the controlled fermentation of cucumbers in making pickles.

Abstract translation: 描述了通过使用具有快速低温发酵特性的选择性戊糖片球菌培养物在酸性盐水溶液中产生乳酸来生产发酵蔬菜的方法。 优选的戊糖片球菌是NRRL-B-11,465，其有效并快速地除去盐水碳水化合物，从而在低于约25℃（77°F）和高盐度的异常低的盐水温度下降低pH。 在酸性盐溶液中与戊糖片球菌一起提供刺激食品级金属盐，优选锰盐，以加速生长并减少发酵时间。 该方法特别适用于黄瓜在制作泡菜中的受控发酵。