Patents Assigned to Cultured Foods Corporation
  • Patent number: 4985258
    Abstract: A kit and method for lactic acid fermentation to produce pickled vegetables. Mixed cultures of lactic acid-producing bacteria and antioxidants are provided in an initially highly acidic pickling solution to result in relatively rapid, foolproof fermentation. The acidity and anaerobic conditions minimize spoilage bacteria and molds from growing. The mixed cultures of lactobacilli provide for continuous fermentation as the acidity changes over time. The antioxidants prevent the spoilage bacteria and molds from growing without negatively impacting the fermentation reactions.
    Type: Grant
    Filed: December 22, 1988
    Date of Patent: January 15, 1991
    Assignee: Cultured Foods Corporation
    Inventor: Charles A. Rosen