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8 条记录 (耗时 0.02 秒)

    Fermented flour and method of preparation
    2.
    发明授权
    Fermented flour and method of preparation 失效
    发酵面粉及其制备方法

    公开(公告)号：US3963835A

    公开(公告)日：1976-06-15

    申请号：US571232

    申请日：1975-04-24

    申请人： Alfred J. Gryczka

    发明人： Alfred J. Gryczka

    IPC分类号： A21D2/38 ,  A23L7/104 ,  A23L1/10 ,  A21D2/08 ,  A23L1/23

    CPC分类号： A21D2/38 ,  A23L7/104

    摘要： A method is described for making fermented or "sour" flour having distinctive flavor and acidic properties when incorporated into baked products. Flour and substantial amounts of water are mixed together and fermented with a non-toxic Lactobacillus bacterium and then dried to less than about fourteen (14%) percent by weight water so as to provide a finely divided flour. The use of Lactobacillus plantarum is particularly disclosed.

    摘要翻译： 描述了一种制造发酵或“酸”面粉当被掺入烘烤产品时具有独特风味和酸性的方法。 将面粉和大量的水混合在一起并用无毒的乳杆菌属细菌发酵，然后干燥至少于约14（14％）重量％的水，以提供细粉。 特别公开了植物乳杆菌的使用。

    Bacterial compositions and process for fermentation of meat therewith
    4.
    发明授权
    Bacterial compositions and process for fermentation of meat therewith 失效
    细菌组合物及其发酵过程

    公开(公告)号：US4013797A

    公开(公告)日：1977-03-22

    申请号：US639473

    申请日：1975-12-10

    申请人： Alfred J. Gryczka

    发明人： Alfred J. Gryczka

    IPC分类号： A23L13/40 ,  A23L1/31

    CPC分类号： A23L13/45

    摘要： 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.

    Derived nisin producing microorganisms, method of production and use and products obtained thereby
    5.
    发明授权
    Derived nisin producing microorganisms, method of production and use and products obtained thereby 失效
    衍生的乳链菌肽生产微生物，生产和使用方法以及由此获得的产品

    公开(公告)号：US4740593A

    公开(公告)日：1988-04-26

    申请号：US769081

    申请日：1985-08-26

    申请人： Carlos F. Gonzalez ,  Alfred J. Gryczka

    发明人： Carlos F. Gonzalez ,  Alfred J. Gryczka

    IPC分类号： A23K20/195 ,  A23L13/40 ,  A61K38/00 ,  C07K14/315 ,  C12P21/02 ,  C12N1/00 ,  B29C49/00 ,  C12N1/20 ,  C12N15/00 ,  C12R1/46

    CPC分类号： C12R1/46 ,  A23K20/195 ,  A23L13/45 ,  C07K14/315 ,  C12P21/02 ,  A61K38/00 ,  Y10S435/885

    摘要： Derived microorganisms containing foreign DNA encoding for nisin production and a method for producing the derived microorganisms by transferring DNA to a recipient microorganism are described. The recipient microorganisms are preferably bacteria lacking in the ability to produce nisin. Nisin inhibits the growth of spoilage bacteria and is used in various materials for preservation, including foods and particularly at refrigeration temperatures. Nisin is also used in animals for improving the health of the animal. The foreign DNA is obtained from a donor microorganism and encodes for nisin production when transferred to the recipient microorganism.

    摘要翻译： 描述了含有编码乳链菌肽生产的外源DNA的衍生微生物和通过将DNA转移到受体微生物来生产衍生的微生物的方法。 受体微生物优选是缺乏产生乳链菌肽的能力的细菌。 乳链菌素抑制腐败细菌的生长，并用于各种保存材料，包括食品，特别是在制冷温度下。 乳链菌肽也用于动物以改善动物的健康。 外源DNA从供体微生物获得，并在转移到受体微生物时编码乳链菌肽生成。

    Process for the treatment of meat with compositions including Micrococcus varians and a lactic acid producing bacteria
    6.
    发明授权
    Process for the treatment of meat with compositions including Micrococcus varians and a lactic acid producing bacteria 失效
    用包含微球菌和乳酸生产细菌的组合物处理肉的方法

    公开(公告)号：US4304868A

    公开(公告)日：1981-12-08

    申请号：US931315

    申请日：1978-08-07

    申请人： Alfred J. Gryczka ,  Ramesh B. Shah

    发明人： Alfred J. Gryczka ,  Ramesh B. Shah

    IPC分类号： A23L13/40 ,  C12N1/04 ,  C12N1/20

    CPC分类号： C12N1/20 ,  A23L13/45 ,  C12N1/04 ,  Y10S435/822 ,  Y10S435/859

    摘要： An improved process for producing a superior flavor in fermented meat, particularly sausage, using Micrococcus varians in admixture with Pediococcus cerevisiae NRRL-B-5627 and/or with other lactic acid producing meat fermenting bacteria for lowering the pH is described. Micrococcus varians is a very poor producer of lactic acid and alone cannot produce acceptable sausage. The improved bacterial compositions develop the solid bright red color associated with sausage and other fermented meats in the presence of edible nitrate and/or edible nitrite. Combinations of the nitrite and nitrate can be used. No acid forming chemicals, such as gluconic acid delta lactone, are used in the fermentation process. The bacterial composition is preferably provided in the form of a frozen cell concentrate for storage and subsequent thawing for use.

    摘要翻译： 描述了一种用于在发酵肉，特别是香肠中生产优质风味的改进方法，其使用与球形甜菜亚种NRRL-B-5627混合的微球菌和/或与其它产生乳酸的肉发酵细菌降低pH。 微球菌是一种非常差的乳酸生产者，单独不能产生可接受的香肠。 在食用硝酸盐和/或食用亚硝酸盐存在下，改良的细菌组合物产生与香肠和其它发酵肉相关的固体明亮的红色。 可以使用亚硝酸盐和硝酸盐的组合。 在发酵过程中不使用酸形成化学物质，如葡萄糖酸δ内酯。 细菌组合物优选以冷冻细胞浓缩物的形式提供用于储存和随后的解冻使用。

    Process for the treatment of meat with compositions including Micrococcus varians and a lactic acid producing bacteria
    8.
    发明授权
    Process for the treatment of meat with compositions including Micrococcus varians and a lactic acid producing bacteria 失效
    包括{i微球菌变种（b）和乳酸生产细菌的组合物处理肉的方法

    公开(公告)号：US4147807A

    公开(公告)日：1979-04-03

    申请号：US830917

    申请日：1977-09-06

    申请人： Alfred J. Gryczka ,  Ramesh B. Shah

    发明人： Alfred J. Gryczka ,  Ramesh B. Shah

    IPC分类号： A23L13/40 ,  C12N1/04 ,  C12N1/20 ,  A23B4/12

    CPC分类号： C12N1/20 ,  A23L13/45 ,  C12N1/04

    摘要： An improved process for producing a superior flavor in fermented meat, particularly sausage, using Micrococcus varians in admixture with Pediococcus cerevisiae NRRL-B-5627 and/or with other lactic acid producing meat fermenting bacteria for lowering the pH is described. Micrococcus varians is a very poor producer of lactic acid and alone cannot produce acceptable sausage. The improved bacterial compositions develop the solid bright red color associated with sausage and other fermented meats in the presence of edible nitrate and/or edible nitrite. Combinations of the nitrite and nitrate can be used. No acid forming chemicals, such as gluconic acid delta lactone, are used in the fermentation process. The bacterial composition is preferably provided in the form of a frozen cell concentrate for storage and subsequent thawing for use.

    摘要翻译： 描述了一种用于在发酵肉，特别是香肠中生产优质风味的改进方法，其使用与球形甜菜亚种NRRL-B-5627混合的微球菌和/或与其它产生乳酸的肉发酵细菌降低pH。 微球菌是一种非常差的乳酸生产者，单独不能产生可接受的香肠。 在食用硝酸盐和/或食用亚硝酸盐存在下，改良的细菌组合物产生与香肠和其它发酵肉相关的固体明亮的红色。 可以使用亚硝酸盐和硝酸盐的组合。 在发酵过程中不使用酸形成化学物质，如葡萄糖酸δ内酯。 细菌组合物优选以冷冻细胞浓缩物的形式提供用于储存和随后的解冻使用。