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METHOD FOR REDUCING THE CONTENT OF PATHOGENIC ORGANISMS PRESENT IN FOOD MATERIALS
专利权人:
MARIE LOUISE HELLER STAHNKE
发明人:
MARIE LOUISE HELLER STAHNKE
申请号:
US15359197
公开号:
US20170071237A1
申请日:
2016.11.22
申请国别(地区):
US
年份:
2017
代理人:
摘要:
The present invention relates to a method for reducing the concentration of pathogenic organisms such as Listeria spp. in fermented food products. The method comprises the steps of: (i) providing a food material, (ii) mixing said food material with a starter culture, (iii) mixing the food material with at least one adjunct culture in form of a bacteriocin-producing Pediococcus species, (iv) subjecting the mixture provided in step (iii) to a fermentation process, said fermentation process being con-ducted at conditions that are sub-optimal for growth of the bacteriocin-producing Pediococcus species in order to provide a limited acidification and allow for a high production of bacteriocin, and obtain a fermented food product. Furthermore, the invention relates to the use of bacteriocin-producing Pediococcus species as an adjunct culture for securing microbial safety of fermented food products.
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中国工程科技知识中心
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