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Two-phase fermentation of Staphylococcus increases nitrate reductase activity

机译：葡萄球菌的两阶段发酵提高了硝酸还原酶的活性

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摘要

The present invention is related to the field of reddening of food products. In particular the present invention relates to a two-phase fermentation method for boosting the nitrate reductase activity of Staphylococcus strains with nitrate reductase activity comprising a first aerobic phase in the absence of nitrate and a second anaerobic or oxygen limited phase with continuous nitrate feeding and use of the Staphylococcus strains for reddening of meat products.

机译：本发明涉及食品变红的领域。特别地，本发明涉及一种利用硝酸盐还原酶活性来提高葡萄球菌菌株的硝酸盐还原酶活性的两相发酵方法，其包括在没有硝酸盐的情况下的第一需氧相和在第二厌氧或氧受限的条件下的第一需氧相。连续硝酸盐补料阶段和使用葡萄球菌菌株使肉制品变红。 展开▼

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公开/公告号US9351516B2

专利类型

公开/公告日2016-05-31

原文格式PDF

申请/专利权人 CHR. HANSEN A/S;
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申请/专利号US201314407596

发明设计人 CARINA NISSEN;TIM MARTIN SEIBERT;
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申请日2013-06-14

分类号A23L1/314;C12N1/20;A23L1/272;C12R1/44;A23B4/22;C12N9/06;A23L1/317;A23L1/318;A23L1/03;

国家 US

入库时间 2022-08-21 14:30:05

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3. TWO-PHASE FERMENTATION OF STAPHYLOCOCCUS INCREASES NITRATE REDUCTASE ACTIVITY [P] . PL2861716T3 . 2016-11-30

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4. TWO-PHASE FERMENTATION OF STAPHYLOCOCCUS INCREASES NITRATE REDUCTASE ACTIVITY [P] . 欧洲知识产权局专利： EP2861716B1 . 2016-05-18

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