Henry W Fleming

US Patent:

46668497, May 19, 1987

Filed:

Oct 4, 1983

Appl. No.:

6/539028

Inventors:

Mark A. Daeschel - Raleigh NC
Roger F. McFeeters - Raleigh NC
Henry P. Fleming - Raleigh NC
Todd R. Klaenhammer - Raleigh NC
Rosemary B. Sanozky - Raleigh NC

Assignee:

The United States of America as represented by the Secretary of
Agriculture - Washington DC

International Classification:

C12N 120
C12N 1500
C12Q 104
A23B 710

US Classification:

435253

Abstract:

Bloating of brine fermented cucumbers can be greatly reduced by using lactic acid bacteria which do not decarboxylate malic acid and therefore do not produce carbon dioxide during fermentation. Also, certain high acid wines can be improved by fermenting fruit with bacteria which do decarboxylate malic acid. A method has been discovered of differentiating between species of lactic acid bacteria which do and do not decarboxylate malic acid. This method comprises growing a lactic acid bacterium in a suitable malic acid-containing nutritive growth medium under conditions suitable for growth and monitoring the pH of the medium during growth. The pH will decrease only when a lactic acid bacterium is present which does not decarboxylate malic acid. When malic acid is decarboxylated, a proton is removed from the solution in accordance with the following equation: ##STR1## Therefore, the pH of the medium either remains the same by neutralizing lactic acid produced by the fermentation of the carbohydrate source or increases when insufficient lactic acid is present. The above method is particularly fast and easy for screening bacteria obtained from purposely mutated species of lactic acid bacteria.

US Patent:

39326748, Jan 13, 1976

Filed:

Nov 29, 1974

Appl. No.:

5/528454

Inventors:

John L. Etchells - Raleigh NC
Thomas A. Bell - Raleigh NC
Henry P. Fleming - Raleigh NC
Roger L. Thompson - Raleigh NC

Assignee:

The United States of America - Washington DC

International Classification:

A23L 1218

US Classification:

426 52

Abstract:

Bulk fermentation of brined vegetables comprising controlled sanitizing, acidifying, buffering, and inoculating while continually purging CO. sub. 2 from the fermenting vegetable/brine mass.

US Patent:

43528279, Oct 5, 1982

Filed:

Oct 23, 1981

Appl. No.:

6/314323

Inventors:

Henry P. Fleming - Raleigh NC
David M. Pharr - Raleigh NC
Roger L. Thompson - Raleigh NC

Assignee:

The United States of America as represented by the Secretary of
Agriculture - Washington DC

International Classification:

A23L 1218

US Classification:

426270

Abstract:

Fresh whole produce is placed in a container and continuously purged for about 30 to 120 minutes with oxygen or carbon dioxide gas. The container is then filled with a brine solution and the produce allowed to stand for a period of about 2-24 hours, thus resulting in superior pickled produce.