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    REDUCTION OF THE CONCENTRATION OF GRAM-NEGATIVE BACTERIA IN A FERMENTED FOOD PRODUCT BY THE COMBINATION OF RED WINE EXTRACT AND A CULTURE COMPRISING AT LEAST ONE BACTERIOCIN-PRODUCING LACTIC ACID BACTERIAL STRAIN
    4.
    发明公开
    REDUCTION OF THE CONCENTRATION OF GRAM-NEGATIVE BACTERIA IN A FERMENTED FOOD PRODUCT BY THE COMBINATION OF RED WINE EXTRACT AND A CULTURE COMPRISING AT LEAST ONE BACTERIOCIN-PRODUCING LACTIC ACID BACTERIAL STRAIN 审中-公开
    通过红葡萄酒提取物与包含至少一种产生细菌的乳酸菌菌株的培养物组合降低发酵食品中的革兰氏阴性细菌的浓度

    公开(公告)号：EP3256009A1

    公开(公告)日：2017-12-20

    申请号：EP16704594.7

    申请日：2016-02-11

    申请人： Chr. Hansen A/S

    发明人： ERKES, Michael ,  SEIBERT, Tim Martin

    IPC分类号： A23L3/3463 ,  A23L3/3472 ,  A23L3/3571 ,  A23B4/20 ,  A23B4/22

    CPC分类号： A23B4/22 ,  A23B4/20 ,  A23L3/34635 ,  A23L3/3472 ,  A23L3/3571

    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.