Recovery of nitrate reductase activity
AssigneeChr. Hansen A/S
InventorsTina Malling Thorsen, George Nabin Baroi, Robin Taponen, Jakob Soeltoft-Jensen, Birgitte Yde
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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).
Claims18
A method for preserving or increasing nitrate reductase activity of lactic acid bacteria or Micrococcaceae bacteria having nitrate reductase activity, comprising preparing a mixture comprising citric acid or a salt thereof and bacteria having nitrate reductase activity to obtain a mixture, wherein the bacteria having nitrate reductase activity are selected from lactic acid bacteria and Micrococcaceae bacteria, and wherein the bacteria in the mixture are protected from loss of nitrate reductase activity due to one or more of freezing, drying, and freeze-drying, as compared to bacteria formulated without the citric acid or salt thereof.
A method for making a concentrated culture of bacteria having nitrate reductase activity, comprising mixing bacteria having nitrate reductase activity selected from the group consisting of lactic acid bacteria and Micrococcaceae bacteria having nitrate reductase activity with citric acid or a salt thereof to obtain the concentrated culture, wherein the bacteria in the concentrated culture are protected from loss of nitrate reductase activity due to one or more of freezing, drying, and freeze-drying, as compared to bacteria formulated without the citric acid or salt thereof.
A method for reddening a food product, comprising adding to a food product a concentrated culture comprising citric acid or a salt thereof and bacteria having nitrate reductase activity, wherein the bacteria having nitrate reductase activity are selected from the group consisting of lactic acid bacteria and Micrococcaceae bacteria having nitrate reductase activity, and wherein the bacteria in the concentrated culture are protected from loss of nitrate reductase activity due to one or more of freezing, drying, and freeze-drying, as compared to bacteria formulated without the citric acid or salt thereof;
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- fermenting, ripening or curing the food product with the concentrated culture.
Dependencies are inferred from the claim text.