Reduction of the concentration of Gram negative bacteria in a fermented food product by combination of red wine extract and a culture comprising at least one bacteriocin producing lactic acid bacterial strain
ERKES, Michael,SEIBERT, Tim Martin,ERKES MICHAEL,SEIBERT TIM MARTIN
申请号：
DK16704594
公开号：
DK3256009T3
申请日:
2016.02.11
申请国别(地区):
DK
年份:
2018
代理人:
摘要：
The present invention relates to a method of reducing the concentration of Gram-negative bacteria in a food product, the method comprising adding a red wine extract produced from red wine by dealcoholization, concentration and drying, and a culture comprising at least one class IIa bacteriocin-producing lactic acid bacterial strain to a food product, ripening the food product, and storing the food product at a temperature of at the most 15° C. until a concentration less than 1 E-1 of Gram-negative bacteria. In a preferred embodiment of the invention, Gram-negative bacteria already present are eliminated. In one embodiment of the invention, the Gram-negative bacteria are Salmonella ssp. The bacteriocin-producing culture may comprise at least one of Lactobacillus curvatus (DSM 18775) and Pediococcus acidilactici (DSM 28307). The invention further relates to a kit for reducing the concentration of Gram-negative bacteria in a food product comprising a red wine extract produced from red wine by dealcoholization, concentration and drying, and a culture comprising at least one class IIa bacteriocin-producing lactic acid bacterial strain.
