Method for reducing off-flavor in food materials with acetic acid bacteria
US4975289A · kind A · utility
1Cited by
1References
19Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Sep 25, 1989 |
| Grant date | Dec 4, 1990 |
| Priority date | — |
| Expiry date | Sep 25, 2009 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L11/65
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
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 does not proliferate, and a method of reducing an off-flavor in foods containing alcohols 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.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.