METHODS AND MEANS FOR PRODUCING IMPROVED DAIRY PRODUCTS

Bacteriocins produced by "food-grade" lactic acid bacteria (LAB) are successfully used as food preservatives. However, they are often characterised by a narrow inhibitory spectrum, acting mainly on closely related bacteria. In order to specifically prevent the growth of spoilage Clostridia...

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Bibliographische Detailangaben
Hauptverfasser:	KEMPERMAN, ROBER, ANTOINE, NAUTA, ARJEN, KUIPERS, OSCAR, PAUL, KOK, JAN, HUP, GERHARD
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	CHEMISTRY DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS HUMAN NECESSITIES HYGIENE MAKING THEREOF MEDICAL OR VETERINARY SCIENCE METALLURGY MILK OR CHEESE SUBSTITUTES ORGANIC CHEMISTRY PEPTIDES PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	Bacteriocins produced by "food-grade" lactic acid bacteria (LAB) are successfully used as food preservatives. However, they are often characterised by a narrow inhibitory spectrum, acting mainly on closely related bacteria. In order to specifically prevent the growth of spoilage Clostridia, we set out to isolate bacteriocins from closely related Clostridium spp. The cognate genes are cloned and introduced in a starter or non-starter (adjunct) LAB, to be used in cheese manufacturing. The bacteriocins can also be used in the preparation of a pharmaceutical formulation.