Method and bacterial compositions for fermenting meats
US4303679A · kind A · utility
Assignee
Inventor
Key dates
| Filing date | Jan 24, 1980 |
| Grant date | Dec 1, 1981 |
| Priority date | — |
| Expiry date | Jan 24, 2000 |
Classification
- Technology area (CPC Y)Emerging Cross-Sectional Technologies
- CPC primaryY10S435/822
- WIPO fieldBiotechnology
- WIPO sectorChemistry
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…
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