Method for preserving foodstuffs and foodstuffs obtained using this method

M.H. Bonestroo (Inventor), P.H.M. Peelen (Inventor), B.J.M. Kusters (Inventor), J.C. de Wit (Inventor), F.M. Rombouts (Inventor)

    Research output: PatentOther research output

    Abstract

    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.
    Original languageEnglish
    Patent numberEP0484991
    Priority date13/09/90
    Publication statusPublished - 13 May 1992

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