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Improved recovery of nitrate reductase activity

A technology of reductase and nitrate, which is applied in the field of reddening of food and microbial cultures, and can solve the problems such as the loss of nitrate reductase activity

Pending Publication Date: 2021-02-12
CHR HANSEN AS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0013] Further, even when using known cryoprotectants that have been tested, nitrate reductase is present during freezing and drying of bacteria such as Micrococcaceae bacteria or Staphylococcus species (eg Staphylococcus species) The problem of loss of 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

[0223] Preparation of freeze-dried material of Staphylococcus carnosus

[0224] Fifteen different solutions were prepared according to Table 1.

[0225] Table 1 15 different formulations:

[0226]

[0227] Table 1 continued

[0228]

[0229]

[0230] As can be seen from Table 1, the amount of dry ingredients is the same for all 15 solutions and for the solids of the final solution. This means that all formulations are identical except for the 10 different peptides, proteins and amino acids to be tested.

[0231] Amino acids are tested on two different levels.

[0232] 31 g of each formulation was mixed with 250 g of concentrate (S. carnus). After mixing, the samples were kept at -50°C, then freeze-dried and ground.

[0233] As described in the Examples herein, the determination of 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...

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PUM

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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 of nitrate reductase activity of frozen and / or dried lacticacid bacteria culture or Micrococcaceae culture.

Description

technical field [0001] The present invention relates to the field of reddening of foodstuffs and microbial cultures. In particular, the present invention relates to the use of survival enhancers to preserve and / or increase the nitrate reductase activity of frozen and / or dried lactic acid bacteria cultures (e.g., one or more species of Staphylococcus spp.) or Micrococcaceae cultures and the resulting Use of said culture for reddening meat products. Finally, the present invention provides methods for increasing nitrate reduction by Lactobacillus and / or Micrococcus family bacteria (such as, for example, Staphylococcus strains) having nitrate reductase activity by using formulations comprising amino acids, peptides and / or proteins method of enzymatic activity. Background technique [0002] Color development and color stability are one of the most critical quality characteristics of processed meat products and are therefore of great importance to the meat industry. The charact...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/41A23L13/40A23B4/22C12N1/20C12R1/225C12R1/44
CPCA23B4/22A23L5/41A23L13/45A23L33/18A23L33/19A23L33/145A23L33/175A23L33/125A23L33/135A23L33/185A23V2002/00C12N1/20C12N9/0044C12Y107/99004A23V2400/167
Inventor 比吉特·伊德T·M·索尔森G·N·伯罗伊R·塔波宁J·索托夫特-詹森
Owner CHR HANSEN AS
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