US3794739A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Controlled fermentation and prevention of undesirable bacterial growth in food
Assignee: United States Department of Agriculture
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Filing: 1971-01-26
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Granted: 1974-02-26
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Expires: 1991-01-26
Abstract
Abstract Food is inoculated with lactic acid producing bacterial cells which, though previously rendered non-viable, still have the capacity to produce acid. If controlled fermentation of the food is desired, the inoculated food is incubated under suitable conditions. If safeguarding against food poisoning bacteria is desired, the inoculated food is refrigerated to inhibit lactic acid production. If, in the latter case, the food is subsequently exposed to higher temperatures, acid production occurs and inhibits production of food poisoning bacteria.
Inventors
- 👤 W Lee
- 👤 H Reimann
- 👤 Mashat A Al
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-31 17:52
CPC Classifications
A; A23; A23B; A23B4/00; A23B4/12; A23B4/14; A23B4/18; A23B4/20; A23B4/22; A23L; A23L29/00; A23L29/065
Claims Analysis
Total Claims: 2
Claim 1
Independent Claim
104 words
A method of preventing the growth in food of bacteria that cause food-borne diseases comprising inoculating said food with an amount of non-viable, lactic acid producing bacterial cells equivalent to about 108 to 1010 cells per gram of food, said bacterial cells containing a preformed enzyme system, and storing said inoculated food at a temperature low enough to inhibit activation of the preformed enzyme system within the non-viable bacterial cells until said inoculated food is subsequently exposed to higher temperatures, whereby said higher temperatures activate the preformed enzyme system and initiate glycolysis to produce lactic acid, thereby inhibiting the production of food poisoning bacteria.
Claim 2
Independent Claim
174 words
A method of preventing the growth in food of bacteria that cause food-borne diseases comprising the following steps: a. inoculating the food with an amount of non-viable lactic acid producing bacterial cells equivalent to about 108 to 1010 cells per gram of food, the bacterial cells containing a preformed enzyme system from having been previously grown in a suitable medium until the maximum production of acid forming enzymes was reached, packaged and irradiated with from 1 to 3 megarad of gamma rays to render said cells non-viable while preserving the biosynthetic function and integrity of the preformed enzyme system within the cells; b. adding about 1.0 percent of fermentable carbohydrate to the inoculated food; and c. cooling and storing said inoculated food to a temperature low enough to inhibit activation of the preformed enzyme system within the non-viable bacterial cells until said inoculated food is subsequently exposed to higher temperatures, whereby said higher temperatures activate the preformed enzyme system and initiate glycolysis to produce lactic acid, thereby inhibiting the production of food poIsoning bacteria.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1977-02-25 | 1977-08-27 | 1978-02-26 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1981-02-25 | 1981-08-27 | 1982-02-26 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1985-02-25 | 1985-08-27 | 1986-02-26 | $7700.00 | Window Closed / Lapsed |