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ES483819A1 - Foods, beverages and fodder with a reduced content of histamine - Google Patents

Foods, beverages and fodder with a reduced content of histamine

Info

Publication number
ES483819A1
ES483819A1 ES483819A ES483819A ES483819A1 ES 483819 A1 ES483819 A1 ES 483819A1 ES 483819 A ES483819 A ES 483819A ES 483819 A ES483819 A ES 483819A ES 483819 A1 ES483819 A1 ES 483819A1
Authority
ES
Spain
Prior art keywords
histamine
forages
beverages
foodstuffs
histidine
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
Application number
ES483819A
Other languages
Spanish (es)
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
EMIL UNDERBERG GERMAN
Original Assignee
EMIL UNDERBERG GERMAN
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by EMIL UNDERBERG GERMAN filed Critical EMIL UNDERBERG GERMAN
Publication of ES483819A1 publication Critical patent/ES483819A1/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/061—Addition of, or treatment with, microorganisms
    • A23C19/062—Addition of, or treatment with, microorganisms using only lactic acid bacteria, e.g. pediococcus, leconostoc or bifidus sp., or propionic acid bacteria; Treatment with non-specified acidifying bacterial cultures
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/063—Addition of, or treatment with, enzymes or cell-free extracts of microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/0682—Mould-ripened or bacterial surface ripened cheeses
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
    • A23K10/12—Animal feeding-stuffs obtained by microbiological or biochemical processes by fermentation of natural products, e.g. of vegetable material, animal waste material or biomass
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
    • A23K10/14—Pretreatment of feeding-stuffs with enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C11/00—Fermentation processes for beer
    • C12C11/02—Pitching yeast
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C12/00—Processes specially adapted for making special kinds of beer
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C12/00—Processes specially adapted for making special kinds of beer
    • C12C12/002—Processes specially adapted for making special kinds of beer using special microorganisms
    • C12C12/008—Lactic acid bacteria
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C5/00—Other raw materials for the preparation of beer
    • C12C5/004—Enzymes
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/20—Bacteria; Culture media therefor
    • C12N1/205—Bacterial isolates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C2250/00—Particular aspects related to cheese
    • A23C2250/30—Blue veined cheeses, e.g. Roquefort, Gorgonzola, Stilton
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
    • C12R2001/225—Lactobacillus

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Biotechnology (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Biomedical Technology (AREA)
  • Physiology (AREA)
  • Animal Husbandry (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Sustainable Development (AREA)
  • Medicinal Chemistry (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Virology (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Fodder In General (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Dairy Products (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)

Abstract

A process for producing foodstuffs, beverages and forages with a reduced content of biogen amines and preferably with a reduced content of histamine is described. People with good health are able to degradate histamine which they take up with food by a histaminase. Nevertheless, many people, female and male, are not able to perform a sufficient degradation of the histamine and if these people take up histamine this results in severe troubles, like headache, a development of gastric ulcera, diarrhoea, as well as several kinds of allergic reactions. If histamine is present in forages, like e.g. in silo-fodder, then the histamine passes over into the milk and accordingly also into the diary and products, so that it is desired to have not only foodstuffs but also forages available with low histamine levels or completely histamine free. It now was found out unexpectedly that foodstuffs, beverages and forages having a drastically reduced histamine content or being completely free of histamine can be prepared by adding during any desired step of the preparation of the foodstuff, beverage or forage a microorganism which performs a transamination or desamination of histidine, or an enzyme which results in a transamination or desamination of histidine. According to said process the histidine can e.g. be converted by a primary splitting off of ammonia into the innocuous glutamic acid. The new process is especially important for the production of such foodstuffs, beverages or forages, in which an essential step in the course of the preparation of said products is a conversion performed by a micro-organism like e.g. an alcoholic fermentation or a lactic fermentation. The naturally occurring microorganism strains generally perform a decarboxylation of histidine present in the starting material forming the undesired histamine. The new process makes it possible to produce such foodstuffs, beverages and forages which generally have a high histamine content, like e.g. alcoholic beverages, sour-milk products, pickled cabbage and silo-fodder, nearly or completely free of histamine.
ES483819A 1978-09-04 1979-09-01 Foods, beverages and fodder with a reduced content of histamine Expired ES483819A1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CH929578A CH641644A5 (en) 1978-09-04 1978-09-04 METHOD FOR PRODUCING HISTAMINE ARMS, OR HISTAMINE-FREE FOODSTUFFS, FOODSTUFFS AND FEEDSTUFFS AND PRODUCTS MADE THEREFOR.

Publications (1)

Publication Number Publication Date
ES483819A1 true ES483819A1 (en) 1980-09-01

Family

ID=4350444

Family Applications (1)

Application Number Title Priority Date Filing Date
ES483819A Expired ES483819A1 (en) 1978-09-04 1979-09-01 Foods, beverages and fodder with a reduced content of histamine

Country Status (22)

Country Link
JP (1) JPS5539798A (en)
AR (1) AR225293A1 (en)
AT (1) AT374089B (en)
AU (1) AU526269B2 (en)
BE (1) BE878568A (en)
CA (1) CA1135110A (en)
CH (1) CH641644A5 (en)
DD (1) DD150426A5 (en)
DE (1) DE2933041A1 (en)
DK (1) DK368479A (en)
ES (1) ES483819A1 (en)
FR (1) FR2434582A1 (en)
GB (1) GB2031948B (en)
HU (1) HU183030B (en)
IT (1) IT1122949B (en)
LU (1) LU81643A1 (en)
MX (1) MX6665E (en)
NL (1) NL7906522A (en)
NZ (1) NZ191395A (en)
PT (1) PT70133A (en)
SE (1) SE448932B (en)
YU (1) YU215779A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2364110A1 (en) * 2008-12-04 2011-08-25 Bioges Starters S.A. Procedure to eliminate tiramine from different sources. (Machine-translation by Google Translate, not legally binding)
ES2408509A1 (en) * 2011-10-07 2013-06-20 Consejo Superior De Investigaciones Científicas (Csic) ENZYMATIC EXTRACTS OF VINE MUSHROOMS THAT DEGRAD BIOLOGICAL AMINES IN WINES.

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB8319540D0 (en) * 1983-07-20 1983-08-24 Bovril Ltd Amine removal
DE3819012A1 (en) * 1988-06-03 1989-12-14 Angelo Schuler AGENTS FOR COMBATING CLOSTRIDIA
GB9727470D0 (en) 1997-12-30 1998-02-25 Genencor Int Bv Proteases from gram positive organisms
US20130084358A1 (en) * 2010-06-11 2013-04-04 Novozymes A/S Method To Reduce Biogenic Amine Content in Food
ITRM20110656A1 (en) 2011-12-09 2013-06-10 Esseoquattro Spa PACKAGING FOR FRESH FOOD OF ANIMAL ORIGIN THAT INHIBITS THE DEVELOPMENT OF BIOGENE AMINES
WO2023050486A1 (en) * 2021-09-28 2023-04-06 祁东农交汇食品有限公司 Chili sauce having low biogenic amine content and preparation method therefor

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2364110A1 (en) * 2008-12-04 2011-08-25 Bioges Starters S.A. Procedure to eliminate tiramine from different sources. (Machine-translation by Google Translate, not legally binding)
ES2408509A1 (en) * 2011-10-07 2013-06-20 Consejo Superior De Investigaciones Científicas (Csic) ENZYMATIC EXTRACTS OF VINE MUSHROOMS THAT DEGRAD BIOLOGICAL AMINES IN WINES.

Also Published As

Publication number Publication date
DD150426A5 (en) 1981-09-02
NL7906522A (en) 1980-03-06
LU81643A1 (en) 1979-12-07
GB2031948B (en) 1983-03-30
IT1122949B (en) 1986-04-30
AU526269B2 (en) 1982-12-23
SE448932B (en) 1987-03-30
YU215779A (en) 1983-02-28
AT374089B (en) 1984-03-12
HU183030B (en) 1984-04-28
IT7925449A0 (en) 1979-09-03
MX6665E (en) 1985-10-07
AU5028179A (en) 1980-03-13
NZ191395A (en) 1982-03-23
ATA554279A (en) 1983-08-15
AR225293A1 (en) 1982-03-15
DE2933041C2 (en) 1989-06-29
CH641644A5 (en) 1984-03-15
CA1135110A (en) 1982-11-09
SE7907244L (en) 1980-03-05
GB2031948A (en) 1980-04-30
DK368479A (en) 1980-03-05
DE2933041A1 (en) 1980-03-13
BE878568A (en) 1979-12-31
FR2434582A1 (en) 1980-03-28
FR2434582B1 (en) 1985-04-19
PT70133A (en) 1979-09-01
JPS5539798A (en) 1980-03-19

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Legal Events

Date Code Title Description
FD1A Patent lapsed

Effective date: 19970203