The invention relates to a method for preserving foodstuffs, with which method foodstuffs are inoculated with an amount of lactic acid-forming bacteria and/or parts of bacteria and these bacteria and/or parts of bacteria act on said foodstuffs. Preferably, the action is allowed to proceed until the pH has fallen below 5. As a result of the use of this method an improved shelf life of the foodstuffs is achieved without pasteurisation or sterilisation being required. At the same time, the method guarantees a good retention of the taste of the products. A rapid growth of the lactic acid bacteria occurs in the method, as a result of which adverse organisms are denied opportunity for growth.
|Publication status||Published - 13 May 1992|
Bonestroo, M. H., Peelen, P. H. M., Kusters, B. J. M., de Wit, J. C., & Rombouts, F. M. (1992). Method for preserving foodstuffs and foodstuffs obtained using this method. (Patent No. EP0484991). https://worldwide.espacenet.com/publicationDetails/originalDocument?CC=EP&NR=0484991A2&KC=A2&FT=D&ND=3&date=19920513&DB=EPODOC&locale=en_EP