Method of preserving meat products and microorganisms for the stabilization of meat products
AssigneeKarl Muller u. Co. KG
InventorWalter P. Hammes
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Abstract
Microorganisms suitable for the stabilization of meat products. The present invention is intended to provide novel microorganisms, which lead within a short period of time to a particularly pure and agreeable aroma, a satisfactory pickled color and a stable product. The microorganisms Lactobacillus curvatus DSM 4265, Micrococcus varians DSM 4263, and Debaryomyces hanseneii DSM 4260 lead to the desired results.
Claims8
A microorganism for the stabilization of meat products selected from the group consisting of isolated:
- Lactobacillus curvatus DSM 4265,
- Micrococcus varians DSM 4263, and
- Debaryomyces hanseneii DSM 4260.
A method of preserving meat products comprising adding to the meat products a microorganism selected from the group consisting of:
- Lactobacillus curvatus DSM 4265,
- Micrococcus varians DSM 4263, and
- Debaryomyces hanseneii DSM 4260 said microorganism being added in an amount effective to stabilize said meat products.
Dependencies are inferred from the claim text.