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

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。

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。

公开(公告)号：US07323204B2

公开(公告)日：2008-01-29

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： A23C19/00

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。

公开(公告)号：US07858137B2

公开(公告)日：2010-12-28

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： A23C19/00

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。

公开(公告)号：US20060182846A1

公开(公告)日：2006-08-17

申请号：US11057993

申请日：2005-02-15

申请人： Gary Trecker ,  Susan Monckton ,  Amna Abboud ,  Zuoxing Zheng ,  Michael Roman

发明人： Gary Trecker ,  Susan Monckton ,  Amna Abboud ,  Zuoxing Zheng ,  Michael Roman

IPC分类号： A23C9/12

CPC分类号： A23C9/1236 ,  A23Y2240/41

摘要： The present invention is directed to a stabilized dairy base material for use as a heavy cream replacement or substitute as well as methods for producing the stabilized dairy base material. The stabilized dairy base material contains a nisin-containing curd material prepared by fermentation of milk and/or cream with a nisin-producing culture.

摘要翻译： 本发明涉及用作重型奶油替代物或替代物的稳定的乳制品基料以及用于生产稳定的乳制品基料的方法。 稳定的乳制品基质含有通过用产乳链菌肽生产培养物发酵牛奶和/或奶油制备的乳链菌肽凝乳材料。