Bacterial compositions and process for fermentation of meat therewith
US4013797A · kind A · utility
Assignee
Inventor
Key dates
| Filing date | Dec 10, 1975 |
| Grant date | Mar 22, 1977 |
| Priority date | — |
| Expiry date | Dec 10, 1995 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L13/45
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
An improved process for producing a red color in meat, particularly sausage, using Micrococcus species NRRL-B-8048 alone or preferably in admixture with Lactobacillus plantarum and/or Pediococcus cerevisiae or with other lactic acid producing bacteria is described. Micrococcus sp. NRRL-B-8048 rapidly (in about 4 hours or less) develops the solid bright red color associated with sausage and other fermented and non-fermented meats in the presence of edible nitrate or in the presence of relatively small amounts of added edible nitrite sufficient to more rapidly generate a red color because of NRRL-B-8048. Combinations of the nitrite and nitrate can be used. NRRL-B-8048 can be used to produce processed meats with a red color with a very limited fermentation time (hours) or to produce sausage with a longer fermentation time (days). Micrococcus sp. NRRL-B-8048 is preferably provided in the form of a cell concentrate which is frozen for storage and subsequent thawing for use.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.