FISHES TREATED WITH LACTIC ACID BACTERIUM CULTURE MEDIUM HAVING ANTIBACTERIAL AND ANTIXOIDATIVE EFFECTS

WIPO Patent Application WO/2004/040988

A1

It is intended to provide fishes little suffering from problems of bacteria and maintaining favorable color tone, in particular, fishes being free from Listeria bacteria and being controlled in discoloration, and smoked products obtained using the same. Fishes being free from Listeria bacteria and being controlled in discoloration can be obtained by treating with a liquid culture of a lactic acid bacterium. That is to say, fish are immersed in a liquid culture of a lactic acid bacterium having antibacterial and antioxidative effects or a combination of a lactic acid bacterium having an antibacterial effect with another a lactic acid bacterium having an antioxidative effect. It is preferable that the lactic acid bacterium culture has been pasteurized or sterilized. As the lactic acid bacteria, it is preferable to use Lactobacillus sake D-1001 (NIBH Deposition No.11708, IPOD FERM BP-08544) together with Lactococcus lactis IFO 12007. As the fishes employed as the starting material, salmons, trouts or cods are preferable. Among all, a remarkable effect can be observed by using fishes containing astaxanthin.

DOUMOTO NOBUHIKO (JP)
TAKAHASHI AKIKO (JP)
NASU MASAYUKI (JP)
OBA TAKAHIRO (JP)

PCT/JP2003/014160

May 21, 2004

November 06, 2003

Click for automatic bibliography generation  

NIPPON SUISAN KAISHA LTD (JP)
DOUMOTO NOBUHIKO (JP)
TAKAHASHI AKIKO (JP)
NASU MASAYUKI (JP)
OBA TAKAHIRO (JP)

A23L13/00; A23B4/044; A23B4/12; A23B4/22; A23L3/3571; A23L5/41; C12N1/20; C12R1/01; (IPC1-7): A23B4/14

WO2000060947A1

2000-10-19

JPH11323328A	1999-11-26
JPS58198584A	1983-11-18
JPH04234963A	1992-08-24

Sudo, Asako (Kajino-Cho Koganei-Shi, Tokyo, JP)

View/Download PDF      PDF Help

Previous Patent: PROCESS FOR PRODUCING SALTED DRIED FOOD AND SALTED DRIED FOODS

Next Patent: FROZEN CONFECTION