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22 条记录 (耗时 0.031 秒)

    Synergistic antimicrobial system
    11.
    发明申请
    Synergistic antimicrobial system 审中-公开
    协同抗菌系统

    公开(公告)号：US20060257539A1

    公开(公告)日：2006-11-16

    申请号：US11130063

    申请日：2005-05-16

    申请人： Zuoxing Zheng ,  Michael Roman ,  Susan Monckton

    发明人： Zuoxing Zheng ,  Michael Roman ,  Susan Monckton

    IPC分类号： A23L3/3463

    CPC分类号： A23L3/34635 ,  A23L3/3526

    摘要： An antimicrobial composition is provided that includes an amount of nisin and ε-poly-L-lysine effective for preventing an increase in microbial counts in a foodstuff. Nisin and ε-poly-L-lysine act synergistically to prevent increases in microbial counts in foods without affecting the foods taste and physical properties. This synergistic antimicrobial composition may be used to inhibit common food borne pathogens such as Listeria monocytogenes, Clostridium botulinum, Bacillus cereus, and Staphylococcus aureus, as well as spoilage organisms such as Lactococcus spp., Lactobacillus spp., Leuconostoc spp., Streptococcus spp., etc.

    摘要翻译： 提供了一种抗微生物组合物，其包含有效防止食品中微生物数量增加的量的乳链菌肽和ε-聚-L-赖氨酸。 乳链菌肽和ε-聚-L-赖氨酸协同作用以防止食物中微生物数量的增加，而不影响食物的味道和物理性质。 这种协同的抗微生物组合物可以用于抑制常见的食源性病原体，例如单核细胞增多性李斯特菌，肉毒杆菌，蜡状芽孢杆菌和金黄色葡萄球菌，以及腐败生物如乳杆菌属，乳杆菌属，明串珠菌属，链球菌属。 等等

    Fresh Dairy Products with Improved Microbial Stability
    13.
    发明申请
    Fresh Dairy Products with Improved Microbial Stability 审中-公开
    具有改善微生物稳定性的新鲜乳制品

    公开(公告)号：US20080152759A1

    公开(公告)日：2008-06-26

    申请号：US11615487

    申请日：2006-12-22

    申请人： Yeong-Ching Albert Hong ,  Zuoxing Zheng ,  Jimbay P. Loh ,  Richard Lincourt

    发明人： Yeong-Ching Albert Hong ,  Zuoxing Zheng ,  Jimbay P. Loh ,  Richard Lincourt

    IPC分类号： A23C9/12

    CPC分类号： A23C19/0765 ,  A23C19/052 ,  A23C19/11

    摘要： Highly antimicrobial dairy products, and especially highly antimicrobial fresh cheese products, that are resistant to growth of both Gram positive and Gram negative pathogens are provided. Remarkably, these products are resistant to all five major pathogens that commonly present contamination problems in fresh cheese. The products are prepared by acidifying a dairy product to a pH of 4.5 to 6.1 with an inorganic acidulant and then incorporating an antimicrobial composition containing a bacteriocin and an antimicrobial organic acid. Methods of retaining desired functional characteristics in such antimicrobial dairy products are also provided.

    摘要翻译： 提供了抗革兰氏阳性和革兰氏阴性病原体生长的高度抗微生物乳制品，特别是高度抗微生物的新鲜奶酪产品。 值得注意的是，这些产品对新鲜奶酪中常见的污染问题的所有五种主要病原体均具有抗性。 产物通过用无机酸化剂将乳制品酸化至pH 4.5至6.1，然后加入含有细菌素和抗微生物有机酸的抗微生物组合物来制备。 还提供了在这种抗微生物乳制品中保留所需功能特征的方法。

    Stabilization of Fresh Mozzarella Cheese Using Fermented Whey
    14.
    发明申请
    Stabilization of Fresh Mozzarella Cheese Using Fermented Whey 有权
    使用发酵乳清稳定新鲜的干酪干酪

    公开(公告)号：US20080095886A1

    公开(公告)日：2008-04-24

    申请号：US11958684

    申请日：2007-12-18

    申请人： Zuoxing Zheng ,  David Mehnert ,  Susan Monckton

    发明人： Zuoxing Zheng ,  David Mehnert ,  Susan Monckton

    IPC分类号： A23C19/068 ,  A23C19/097 ,  A23C21/00

    CPC分类号： A23C19/11 ,  A23C19/0684 ,  A23C21/026 ,  A23V2002/00 ,  A23V2200/10 ,  A23V2250/206

    摘要： The invention is directed to a fermented and clarified nisin-containing whey and a method of making that can be used to produce a stabilized food product by adding, for example, to the pack water of fresh mozzarella cheese. The resulting stabilized food product retards or limits below detection levels the growth of toxins from pathogenic bacterial contaminants when the nisin-containing whey is added in amounts between about 10 to about 30% to the food product. The stabilized food product improves the safety of the food by retarding the growth of Listeria monocytogenes and improves the shelf life of the product by retarding the growth of gas forming bacteria such as bacteria from the Leuconostoc species.

    摘要翻译： 本发明涉及一种发酵和澄清的乳链菌肽乳清及其制备方法，可以通过加入例如新鲜的无奶酪干酪的包装水中来生产稳定的食品。 当乳链菌肽的乳清与食品相比以约10至约30％的量加入时，所得到的稳定的食品延迟或限制在低于检测水平时来自致病细菌污染物的毒素的生长。 稳定的食品通过延缓单核细胞增生利斯特氏菌的生长来改善食物的安全性，并且通过阻止诸如来自明串珠菌属细菌的气体形成细菌的生长来改善产品的保质期。

    Anti-listeria compositions for use in food products
    15.
    发明授权
    Anti-listeria compositions for use in food products 有权
    用于食品的抗李斯特菌组合物

    公开(公告)号：US07001632B2

    公开(公告)日：2006-02-21

    申请号：US10378329

    申请日：2003-03-03

    申请人： Kaiser Rajinder Nauth ,  Zuoxing Zheng

    发明人： Kaiser Rajinder Nauth ,  Zuoxing Zheng

    IPC分类号： A23B4/20 ,  A23L3/3463 ,  B65D81/28

    CPC分类号： A23B4/20 ,  A23B4/22 ,  A23L3/34635 ,  A23L3/3481 ,  A23L3/3508 ,  Y02A40/943

    摘要： Improved antimicrobial compositions are provided. The improved antimicrobial compositions of this invention contain a dairy-allergen-free nisin derived from whey, pediocin, an edible organic acid (e.g., lactic acid), and a phenol-based antioxidant (e.g., tertiary butylhydroquinone). Such improved antimicrobial compositions are useful in imparting improved antibacterial activity to food products, especially products having a relatively high water activity including cooked or uncooked meat products, cheeses, and the like.

    摘要翻译： 提供了改进的抗微生物组合物。 本发明的改进的抗微生物组合物含有衍生自乳清，皮质类固醇，可食用有机酸（例如乳酸）和酚类抗氧化剂（例如叔丁基氢醌）的无乳变质原乳酸链球菌素。 这种改进的抗微生物组合物可用于赋予食品更好的抗细菌活性，特别是具有较高水分活性的产品，包括熟的或未煮熟的肉制品，奶酪等。

    Stabilization of fresh mozzarella cheese using fermented whey
    16.
    发明申请
    Stabilization of fresh mozzarella cheese using fermented whey 有权
    使用发酵乳清稳定新鲜的干酪干酪

    公开(公告)号：US20050287272A1

    公开(公告)日：2005-12-29

    申请号：US10877422

    申请日：2004-06-25

    申请人： Zuoxing Zheng ,  David Mehnert ,  Susan Monckton

    发明人： Zuoxing Zheng ,  David Mehnert ,  Susan Monckton

    IPC分类号： A23C19/068 ,  A23C19/09 ,  A23C19/11 ,  A23C21/02 ,  A23L3/3463 ,  A23C9/12

    CPC分类号： A23C19/11 ,  A23C19/0684 ,  A23C21/026 ,  A23V2002/00 ,  A23V2200/10 ,  A23V2250/206

    摘要： The invention is directed to a fermented and clarified nisin-containing whey and a method of making that can be used to produce a stabilized food product by adding, for example, to the pack water of fresh mozzarella cheese. The resulting stabilized food product retards or limits below detection levels the growth of toxins from pathogenic bacterial contaminants when the nisin-containing whey is added in amounts between about 10 to about 30% to the food product. The stabilized food product improves the safety of the food by retarding the growth of Listeria monocytogenes and improves the shelf life of the product by retarding the growth of gas forming bacteria such as bacteria from the Leuconostoc species.

    摘要翻译： 本发明涉及一种发酵和澄清的含乳乳乳蛋白的乳清及其制备方法，可以通过加入例如新鲜的无奶酪干酪的包装水中来生产稳定的食品。 当乳链菌肽的乳清与食品相比以约10至约30％的量加入时，所得到的稳定的食品延迟或限制在低于检测水平时来自致病细菌污染物的毒素的生长。 稳定的食品通过延缓单核细胞增生利斯特氏菌的生长来改善食物的安全性，并且通过阻止诸如来自明串珠菌属细菌的气体形成细菌的生长来改善产品的保质期。