ES8501206A1 - Un metodo mejorado para fermentacion de alimentos - Google Patents
Un metodo mejorado para fermentacion de alimentosInfo
- Publication number
- ES8501206A1 ES8501206A1 ES524053A ES524053A ES8501206A1 ES 8501206 A1 ES8501206 A1 ES 8501206A1 ES 524053 A ES524053 A ES 524053A ES 524053 A ES524053 A ES 524053A ES 8501206 A1 ES8501206 A1 ES 8501206A1
- Authority
- ES
- Spain
- Prior art keywords
- food
- fermentation
- lactic acid
- foods
- lactobacillus
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 235000013305 food Nutrition 0.000 title abstract 5
- 230000004151 fermentation Effects 0.000 title abstract 3
- 238000000855 fermentation Methods 0.000 title abstract 3
- 241000186660 Lactobacillus Species 0.000 title abstract 2
- 229940039696 lactobacillus Drugs 0.000 title abstract 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract 6
- 235000014655 lactic acid Nutrition 0.000 abstract 3
- 239000004310 lactic acid Substances 0.000 abstract 3
- 244000199866 Lactobacillus casei Species 0.000 abstract 2
- 150000003839 salts Chemical class 0.000 abstract 2
- 241000894006 Bacteria Species 0.000 abstract 1
- 241000186610 Lactobacillus sp. Species 0.000 abstract 1
- 150000001720 carbohydrates Chemical class 0.000 abstract 1
- 239000002184 metal Substances 0.000 abstract 1
- 230000004936 stimulating effect Effects 0.000 abstract 1
Landscapes
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
METODO PARA FERMENTAR ALIMENTOS UTILIZANDO CULTIVOS SELECCIONADOS DE UN LACTOBACILO, CUYOS ALIMENTOS TIENEN LAS CARACTERISTICAS DE FERMENTACION RAPIDA A BAJA TEMPERATURA.COMPRENDE LAS SIGUIENTES OPERACIONES: PRIMERA, SE PREPARA UNA MEZCLA EN PROPORCIONES ADECUADAS, FORMADA POR EL ALIMENTO A FERMENTAR, POR UN HIDRATO DE CARBONO ASIMILABLE, Y POR UNA SAL METALICA ESTIMULADORA DE CALIDAD ALIMENTICIA; SEGUNDA, A LA MEZCLA FORMADA SE LE AN/ADEN LAS BACTERIAS PRODUCTORAS DEL ACIDO LACTICO; Y POR ULTIMO, SE FERMENTA LA MEZCLA DE ALIMENTOS A TEMPERATURAS COMPRENDIDAS ENTRE 15,6 Y 48,9 GRADOS, DE MODO QUE SE PRODUZCA EL ACIDO LACTICO EN EL PRODUCTO ALIMENTICIO.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES524053A ES8501206A1 (es) | 1983-07-12 | 1983-07-12 | Un metodo mejorado para fermentacion de alimentos |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES524053A ES8501206A1 (es) | 1983-07-12 | 1983-07-12 | Un metodo mejorado para fermentacion de alimentos |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| ES524053A0 ES524053A0 (es) | 1984-11-16 |
| ES8501206A1 true ES8501206A1 (es) | 1984-11-16 |
Family
ID=8486009
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ES524053A Expired ES8501206A1 (es) | 1983-07-12 | 1983-07-12 | Un metodo mejorado para fermentacion de alimentos |
Country Status (1)
| Country | Link |
|---|---|
| ES (1) | ES8501206A1 (es) |
-
1983
- 1983-07-12 ES ES524053A patent/ES8501206A1/es not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| ES524053A0 (es) | 1984-11-16 |
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