ANTIMICROBIAL FERMENT AS FOOD INGREDIENT

The invention is directed to a method for providing a foodstuff preservative. More specifically, to a foodstuff preservative that inhibits growth of Escherichia, Salmonella and/or Listeria. The invention is further directed to a foodstuff preservative obtainable by the method. The invention is furth...

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Bibliographische Detailangaben
Hauptverfasser:	KIEBOOM, Jasper, DE BOER, Paulo, VAN DER VOSSEN, Josephus Mauritius Bernardus Maria
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	BEER BIOCHEMISTRY CHEMICAL RIPENING OF FRUIT OR VEGETABLES CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY FODDER FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS PROCESSES USING MICROORGANISMS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	The invention is directed to a method for providing a foodstuff preservative. More specifically, to a foodstuff preservative that inhibits growth of Escherichia, Salmonella and/or Listeria. The invention is further directed to a foodstuff preservative obtainable by the method. The invention is further related to a method for screening antimicrobial effects of a ferment, a method for providing a preserved foodstuff and the use of a foodstuff preservative. L'invention concerne un procédé de préparation d'un conservateur alimentaire. Plus spécifiquement, un conservateur alimentaire qui inhibe la croissance d'Escherichia, Salmonella et/ou Listeria. L'invention concerne en outre un conservateur alimentaire pouvant être obtenu selon le procédé. L'invention concerne enfin un procédé de criblage d'effets antimicrobiens d'un ferment, un procédé de fourniture d'un aliment conservé et l'utilisation d'un conservateur alimentaire.