Two-phase fermentation of Staphylococcus increases nitrate reductase activity

Patent metadata

Field	Value
Publication number	US-9351516-B2
Application number	US-201314407596-A
Country	US
Kind code	B2
Filing date	Jun 14, 2013
Priority date	Jun 15, 2012
Publication date	May 31, 2016
Grant date	May 31, 2016

Abstract

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.

First claim

The invention claimed is:

1. A method for increasing the nitrate reductase activity of a Staphylococcus strain having nitrate reductase activity comprising the steps of
a) fermenting the strain in the absence of nitrate under aerobic conditions;
b) fermenting the strain under anaerobic or oxygen limiting conditions while continuously feeding nitrate to the fermentation medium; and
c) optionally pelletizing and optionally freeze-drying the strain.

2. The method according to claim 1 , wherein the Staphylococcus strain having nitrate reductase activity is a Staphylococcus vitulinus strain or a Staphylococcus carnosus strain.

3. The method according to claim 2 , wherein the Staphylococcus vitulinus strain is selected from the group consisting of the Staphylococcus vitulinus strain CHCC10896 that was deposited with the Deutsche Sammlung von Mikroorganismen und Zellkulturen (DSMZ) under the accession no. DSM 25789, the Staphylococcus vitulinus strain CHCC11576 that was deposited with the Deutsche Sammlung von Mikroorganismen und Zellkulturen (DSMZ) under the accession no. DSM 27311, and mutants derived thereof.

4. A method for reddening of a food product comprising the steps of
a) pre-treating a Staphylococcus strain having nitrate reductase activity according to the method of claim 1 ;
b) adding the pre-treated Staphylococcus strain to a meat product; and
c) fermenting, ripening or curing the meat product with the pre-treated Staphylococcus strain.

5. The method according to claim 4 , wherein the food product is a meat product.

6. The method according to claim 4 , wherein the Staphylococcus strain is a Staphylococcus vitulinus strain or a Staphylococcus carnosus strain.

7. The method according to claim 6 , wherein the Staphylococcus vitulinus strain is selected from the group consisting of the Staphylococcus vitulinus strain CHCC10896 that was deposited with the Deutsche Sammlung von Mikroorganismen und Zellkulturen (DSMZ) under the accession no. DSM 25789, the Staphylococcus vitulinus strain CHCC11576 that was deposited with the Deutsche Sammlung von Mikroorganismen und Zellkulturen (DSMZ) under the accession no. DSM 27311, and mutants derived thereof.

Assignees

• Chr Hansen As

Inventors

• Nissen Carina
• Seibert Tim Martin

Classifications

• A23L1/3185

  Human Necessities · mapped topic

• A23V2002/00

  Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title

• A23L1/272

  Human Necessities · mapped topic

• A23L1/3182

  Human Necessities · mapped topic

• A23L1/0345

  Human Necessities · mapped topic