公开(公告)号：US20060019004A1

公开(公告)日：2006-01-26

申请号：US11206607

申请日：2005-08-18

申请人： Robert Beelman ,  Ali Demirci

发明人： Robert Beelman ,  Ali Demirci

IPC分类号： A23L3/3463

CPC分类号： A23B7/154 ,  A23B7/157 ,  A23L3/3508 ,  A23L3/358 ,  A23L31/00 ,  Y02A40/943

摘要： Preservative compositions using toxicologically acceptable ingredients, and employing a pH of 9.0 or above for at least part of the process, for reducing the initial population and controlling the growth of spoilage bacteria and human pathogens and for preventing unwanted color changes in fresh and processed produce, particularly mushrooms. Aqueous solutions of preservatives are prepared and applied in multiple stages to the mushrooms, by spraying or immersion. More specifically, disclosed is a method for preserving fresh and processed mushrooms, comprising the steps of: contacting the mushrooms with an antimicrobial solution having a pH of about 9.0 or above; and rinsing the mushrooms one or more times immediately after the contacting step with pH-neutralizing solutions having a pH sufficient to return the produce to its physiological pH. In a preferred embodiment, electrolyzed basic water is used in the first stage high-pH rinse step and electrolyzed acid water is used in the second stage neutralizing solution step. Tyrosinase inhibitors such as ascorbates, erythorbates, EDTA or calcium chloride are added to the neutralizing solutions to inhibit enzymatic browning.

摘要翻译： 使用毒理学上可接受的成分的防腐剂组合物，并且至少部分使用pH为9.0或以上的方法，用于减少初始种群并控制腐败细菌和人类病原体的生长并防止新鲜和加工的产品中不必要的颜色变化， 特别是蘑菇。 制备防腐剂的水溶液并通过喷雾或浸渍在多个阶段中施用于蘑菇。 更具体地，公开了一种用于保存新鲜和加工的蘑菇的方法，包括以下步骤：使蘑菇与pH为约9.0或更高的抗微生物溶液接触; 并且在接触步骤之后立即用pH-中和溶液冲洗蘑菇一次或多次，所述pH中和溶液具有足以将产物返回至其生理pH值。 在优选的实施方案中，在第一阶段高pH漂洗步骤中使用电解碱性水，并且在第二阶段中和溶液步骤中使用电解酸性水。 向中和溶液中加入酪氨酸酶抑制剂如抗坏血酸盐，异抗坏血酸盐，EDTA或氯化钙以抑制酶促褐变。

公开(公告)号：US5595893A

公开(公告)日：1997-01-21

申请号：US254476

申请日：1994-06-06

申请人： Anthony L. Pometto, III ,  Ali Demirci ,  Kenneth E. Johnson

发明人： Anthony L. Pometto, III ,  Ali Demirci ,  Kenneth E. Johnson

IPC分类号： C02F3/10 ,  C12N11/02 ,  C12N11/10 ,  C12P7/56 ,  C12P7/40 ,  C02F3/00 ,  C12N11/08 ,  C12N11/12

CPC分类号： C02F3/108 ,  C12M25/06 ,  C12N11/02 ,  C12N11/10 ,  C12P7/56 ,  Y02W10/15

摘要： A solid support for immobilization of microorganism cells is made of a synthetic polymer such as a polyolefin, in admixture with an organic polymeric plant material such as corn fibers, oat hulls, starch, and cellulose. Preferably, the synthetic polymer is in an amount of about 50-95% wt-% and the plant material is in an amount of about 5-50 wt-%. Preferred polyolefins are polyethylene and polypropylene. The plant material may be a mixture including a plant material that functions as a nutrient to enhance growth of the microorganism on the support. The support may be produced by combining the synthetic polymer and plant material to form a composite, dough-like thermoplastic composition. The composition may be prepared in an extrusion mixer and co-extruded as an extrudate to form a shaped article. The supports are useful for immobilizing living cells of a microorganism to form a biofilm reactor for use in continuous fermentations, in streams for bioremediation of contaminants, and in waste treatment systems to remove contaminants and reduce biochemical oxygen demand levels.

摘要翻译： 用于固定微生物细胞的固体支持物由诸如聚烯烃的合成聚合物与有机聚合物材料如玉米纤维，燕麦壳，淀粉和纤维素混合制成。 优选地，合成聚合物的量为约50-95重量％，植物材料的量为约5-50重量％。 优选的聚烯烃是聚乙烯和聚丙烯。 植物材料可以是包括作为营养物质的植物材料的混合物，以增强微生物在载体上的生长。 可以通过将合成聚合物和植物材料组合以形成复合的面团状热塑性组合物来制备载体。 组合物可以在挤出混合器中制备，并作为挤出物共挤出以形成成型制品。 支持物可用于固定微生物的活细胞以形成用于连续发酵的生物膜反应器，用于污染物生物修复的流，以及在废物处理系统中以除去污染物并降低生化需氧量。

公开(公告)号：US20070212459A1

公开(公告)日：2007-09-13

申请号：US11745748

申请日：2007-05-08

申请人： ROBERT BEELMAN ,  ALI DEMIRCI

发明人： ROBERT BEELMAN ,  ALI DEMIRCI

IPC分类号： A23B7/154

CPC分类号： A23B7/154 ,  A23B7/157 ,  A23L3/3508 ,  A23L3/358 ,  A23L31/00 ,  Y02A40/943

摘要： Preservative compositions using toxicologically acceptable ingredients, and employing a pH of 9.0 or above for at least part of the process, for reducing the initial population and controlling the growth of spoilage bacteria and human pathogens and for preventing unwanted color changes in fresh and processed produce, particularly mushrooms. Aqueous solutions of preservatives are prepared and applied in multiple stages to the mushrooms, by spraying or immersion. More specifically, disclosed is a method for preserving fresh and processed mushrooms, comprising the steps of: contacting the mushrooms with an antimicrobial solution having a pH of about 9.0 or above; and rinsing the mushrooms one or more times immediately after the contacting step with pH-neutralizing solutions having a pH sufficient to return the produce to its physiological pH. In a preferred embodiment, electrolyzed basic water is used in the first stage high-pH rinse step and electrolyzed acid water is used in the second stage neutralizing solution step. Tyrosinase inhibitors such as ascorbates, erythorbates, EDTA or calcium chloride are added to the neutralizing solutions to inhibit enzymatic browning.

摘要翻译： 使用毒理学上可接受的成分的防腐剂组合物，并且至少部分使用pH为9.0或以上的方法，用于减少初始种群并控制腐败细菌和人类病原体的生长并防止新鲜和加工的产品中不必要的颜色变化， 特别是蘑菇。 制备防腐剂的水溶液并通过喷雾或浸渍在多个阶段中施用于蘑菇。 更具体地，公开了一种用于保存新鲜和加工的蘑菇的方法，包括以下步骤：使蘑菇与pH为约9.0或更高的抗微生物溶液接触; 并且在接触步骤之后立即用pH-中和溶液冲洗蘑菇一次或多次，所述pH中和溶液具有足以将产物返回至其生理pH值。 在优选的实施方案中，在第一阶段高pH漂洗步骤中使用电解碱性水，并且在第二阶段中和溶液步骤中使用电解酸性水。 向中和溶液中加入酪氨酸酶抑制剂如抗坏血酸盐，异抗坏血酸盐，EDTA或氯化钙以抑制酶促褐变。

公开(公告)号：US07048956B2

公开(公告)日：2006-05-23

申请号：US10091367

申请日：2002-03-05

申请人： Robert B. Beelman ,  Ali Demirci

发明人： Robert B. Beelman ,  Ali Demirci

IPC分类号： A23B7/00

CPC分类号： A23B7/154 ,  A23B7/157 ,  A23L3/3508 ,  A23L3/358 ,  A23L31/00 ,  Y02A40/943

摘要： Preservative compositions using toxicologically acceptable ingredients, and employing a pH of 9.0 or above for at least part of the process, for reducing the initial population and controlling the growth of spoilage bacteria and human pathogens and for preventing unwanted color changes in fresh and processed produce, particularly mushrooms. Aqueous solutions of preservatives are prepared and applied in multiple stages to the mushrooms, by spraying or immersion. More specifically, disclosed is a method for preserving fresh and processed mushrooms, comprising the steps of: contacting the mushrooms with an antimicrobial solution having a pH of about 9.0 or above; and rinsing the mushrooms one or more times immediately after the contacting step with pH-neutralizing solutions having a pH sufficient to return the produce to its physiological pH. In a preferred embodiment, electrolyzed basic water is used in the first stage high-pH rinse step and electrolyzed acid water is used in the second stage neutralizing solution step. Tyrosinase inhibitors such as ascorbates, erythorbates, EDTA or calcium chloride are added to the neutralizing solutions to inhibit enzymatic browning.