Saccharomyces boulardii fermentations

Saccharomyces boulardii fermentations

means of which it may be fixed to seal the cup; the cover is supplied with this adhesive layer covered by a peelable protective film that may be remov...

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means of which it may be fixed to seal the cup; the cover is supplied with this adhesive layer covered by a peelable protective film that may be removed if it is desired to seal the cover onto the cup.

A process for the removal of bacteria such as Salmonellafror~ fresh Ix~ultn/ and other meats. The process involves contact of the carca~sor carcass pieces with an aqueous solution containing 0.001-0.2% (w/w) of a metal chlorite, and adjusting I~e pH of the solution from -2.2 to 4.5 using acid, in order to Devoisin,P. (Eurotex~ France)FrenchPatent minimize the generation of chlorine ApplicationFR2 707845A1 [in French] dioxide and the associated discolorA process for the manufacture of foods ation of meat. Preferred metal chlor~.es in the form of a micronized rec~dy-t~- are alkali metal chloritos such as souse powder with a long shelf life; the dium or potassium chlorite. Preferred sensory and nutritional properties of the acids am those that can reduce the pH food are retained. The process is based to 2.95 without generating >2ppm on mixing solid or frozen products with chlorine dioxide; d",ese include phosa starch-containing material, ultrahigh- phoric, hydrochloric and sulphudc temperature sterilization of L~ mixture acids. Meats am dipped in or sprayed in an extrusion cooker, dehydration and with the solution, which may also conrain food-grade wetting or thickening comminution. agents.

Food biotechnology ~ccl~romyces boulardii fermen~am

Dry sausa~s ferme~ed with

bacterio~ producers

goad semo~ preteens, w~h m wesht !o~. After me fourth staee, the poultry is conked at 9 0 - 9 r C to emum that 1he meat has reached 85°C and then chilled to 2°C befo~ packagin~

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tenderizalbn Sa~m~o,

~do, M. a~l Tell, S. • ~,

O~Iw, T~,

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EuropeanPalentAR~licat~nEP0 631 733A1

An ~ agent for m~mv~n~ the tenderness of meat, which produces so~ and t a ~ meat; the meat is not stringy, cl~, crumbly or pasty. The agent contains one or more proteinases and a trans~utaminase.

Novd foods Low-polyam~dletc~ t~ls

M o d i ~ i.r., qume~, v. and lau~.z., v. Tichaczek, P3., Pohle, S.B., Vogel, R.F. and (Universitede Redes 1, Fr'~) F~c5 Patent Hammes,W.P. (~d M011er& Co. KG, 70469 ApplicalionFR2 706 254 A1 lin Fm~chl Stuttgart, Germany)German FederalRepublic Patent AppllcaSonDE43 28 368A1 [in Gennanl Low-polymnine dietetic foods or pharmaceutical compositions have a total A process for the use of bacteriocin- spennidine, ~ i n e , cadaverine and Food ingredients are prepared by the forming microorganisms, or a prepar- spermine content of
NBuyen Tan Hung and Hence, M. (Societe AnonymeGuyomarc'hAlimentaire- SAG~.SA0 France)FrenchPatentApplicationFR2 707 458 A1 [in Frenchl

Metal chlorite sprays for su~ace bacteria removal from meats Kro~, R.D.(Kn~, 2506 FlorinCouP,Bellmore, NY 11710, NY, USA)United ,StatesPatentUS 5 3893g0

JThe p~enls secdon is (tel..t44-1734-g~3~95i

Trendsin FoodScience& TechnologySeptember1995 IVol. 6]

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