SYSTEMS, METHODS, AND COMPOSITIONS FOR PROMOTING PATHOGEN CONTROL AND FOOD PRESERVATION

The present teachings disclose a topical application composition. The topical application composition includes: (1) a non- fermenting bacteria that is in a substantially non-fermenting state and is produced from fermentation of the bacteria; (2) a fermentation byproduct produced from the fermentatio...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	HOMMEYER, JOHN, SMITTLE, RICHARD BAIRD, SUNVOLD, GREGORY DEAN, PHELPS, JOHN BOYD
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	AGRICULTURE ANIMAL HUSBANDRY BEER BIOCHEMISTRY BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES, AS HERBICIDES CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY FISHING FODDER FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J FORESTRY HUMAN NECESSITIES HUNTING METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PEST REPELLANTS OR ATTRACTANTS PLANT GROWTH REGULATORS PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTSTHEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TRAPPING VINEGAR WINE
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	The present teachings disclose a topical application composition. The topical application composition includes: (1) a non- fermenting bacteria that is in a substantially non-fermenting state and is produced from fermentation of the bacteria; (2) a fermentation byproduct produced from the fermentation; and (3) a fluid portion. La présente invention se rapporte à une composition pour application topique. La composition pour application topique comprend : (1) une bactérie non en fermentation qui se trouve dans un état sensiblement de non-fermentation et est produite par fermentation de la bactérie ; (2) un sous-produit de fermentation obtenu à partir de la fermentation; et (3) une partie fluide.