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Improved recovery of nitrate reductase activity

A technology of reductase and nitrate, applied in the field of nitrate reductase activity, can solve the problems of loss of nitrate reductase activity, no disclosure of stabilization, etc.

Pending Publication Date: 2021-02-09
CHR HANSEN AS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These documents do not disclose the stabilization of bacteria of the Micrococcus family or species of the Staphylococcus family (such as species of the genus Staphylococcus)
[0013] In addition, there is nitrate reduction during freezing and drying of bacteria such as Micrococcaceae or Staphylococcus species such as Staphylococcus species, even when using known cryoprotectants that have been tested The problem of loss of enzyme activity

Method used

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  • Improved recovery of nitrate reductase activity
  • Improved recovery of nitrate reductase activity
  • Improved recovery of nitrate reductase activity

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0225] Preparation of Staphylococcus carnosus

[0226] Formulation 1:

[0227]

[0228] Formulation 2:

[0229] Sodium ascorbate: 27.8%

[0230] Inositol : 15.6%

[0231] Water: 56.6%

[0232] The formulation was boiled at 100°C for 20 minutes. The doses of the preparations were 100 g of S. carnus concentrate mixed with 8 g of Preparation 1, and 100 g of S. carnus concentrate mixed with 12.4 g of Preparation 2, and 100 g of S. carnus concentrate was used as a negative control (no addition of any Protective agent). After mixing, samples were kept at -50°C, then freeze-dried and ground.

[0233] Nitrate reductase activity (NRA) was measured before and after lyophilization.

[0234] The conversion rate of nitrate to nitrite (nitrate reductase activity) of the Staphylococcus species in question was determined by measuring the concentration of nitrite to a given time, for example as in the example herein In the kinetic setup of the Griess test described in (Reference: Co...

Embodiment 2

[0239] Preparation of Staphylococcus calf

[0240] Formulation 1:

[0241]

[0242]

[0243] Formulation 2:

[0244] Sodium ascorbate: 27.8%

[0245] Inositol : 15.6%

[0246] Water: 56.6%

[0247] Formulations 1 and 2 were boiled at 100°C for 20 minutes.

[0248] The doses of the formulations were 100 g of S. bovis concentrate mixed with 8 g of formulation 1, and 100 g of S. bovis concentrate mixed with 12.4 g of formulation 2, and 100 g of S. carnus concentrate used as a negative control (without Add any preservatives). After mixing, samples were kept at -50°C, then freeze-dried and ground. Nitrate conversion, or NRA, was measured before and after freeze-drying. The conversion rate of nitrate to nitrite (nitrate reductase activity) of the Staphylococcus species in question was determined by measuring the concentration of nitrite to a given time, for example as in the example herein (Reference: Colorimetry and Spectrophotometry" Vogel's Textbook of Quantitative ...

Embodiment 3

[0253] Effect of Different Formulations Containing Inositol and Citrate on Nitrate Conversion Ratio (NRA) of Staphylococcus carnosus

[0254] Different formulations containing inositol were prepared according to Table 3 below. In the formulation, trisodium citrate monohydrate or sodium ascorbate is used in combination with inositol.

[0255] The formulation was boiled, mixed with S. carnus concentrate, frozen and lyophilized as described in Example 1. Nitrate reductase activity was measured as described above.

[0256] Table 3: Different formulations of inositol and citrate

[0257]

[0258] As shown in Table 4 below, freeze-dried products were obtained.

[0259] Table 4: Comparison of NRAs of inositol formulations

[0260]

[0261] As can be seen from the table above, the use of an AI formulation comprising ascorbic acid and inositol was compared to a CI formulation comprising citric acid and inositol, as measured by the nitrate conversion ratio (NRA) of Staphyl...

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Abstract

The present invention is related to the field of reddening of food products. In particular the present invention relates to the preservation or optimization of nitrate reductase activity of frozen and / or dried lactic acid bacteria cultures or Micrococcaceae cultures (particularly cultures comprising one or more species of Staphylococcus having nitrate reductase activity).

Description

technical field [0001] This invention relates to the fields of reddening food products and microbial cultures. In particular, the present invention relates to the maintenance of nitrate reductase activity of frozen and / or dried cultures of lactic acid bacteria or Micrococcaceae using specific survival enhancers, and the use of said cultures for denaturing meat products. Use of red. Finally, the present invention provides a method for increasing the nitrate reductase activity of lactic acid bacteria and / or Micrococcus bacteria (such as Staphylococcus strains) having nitrate reductase activity by using citric acid or a salt thereof as a cryoprotectant. method. Background technique [0002] Color development and color stability are among the most critical quality characteristics of processed meat products and are therefore of paramount importance to the meat industry. The characteristic pickling color can be derived from the concentration of heme pigments (myoglobin, hemoglo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20A23L29/00A23L5/41A23L13/40C12R1/44C12R1/01
CPCA23L5/41A23L13/428A23L13/45C12R2001/44C12N1/20C12N9/0044C12N2500/34C12N2500/35C12N2500/38C12Y107/99004
Inventor T·M·索尔森G·N·伯罗伊R·塔波宁J·索托夫特-詹森比吉特·伊德
Owner CHR HANSEN AS
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