公开(公告)号：US10362796B2

公开(公告)日：2019-07-30

申请号：US15359197

申请日：2016-11-22

Applicant: Chr. Hansen A/S

Inventor： Marie Louise Heller Stahnke

IPC: A23L13/40 ,  A23L3/3571 ,  C12N1/20 ,  C12R1/01

Abstract: The present invention relates to a method for reducing the concentration of pathogenic organisms such as Listeria spp. in fermented food products. The method comprises the steps of: (i) providing a food material, (ii) mixing said food material with a starter culture, (iii) mixing the food material with at least one adjunct culture in form of a bacteriocin-producing Pediococcus species, (iv) subjecting the mixture provided in step (iii) to a fermentation process, said fermentation process being con-ducted at conditions that are sub-optimal for growth of the bacteriocin-producing Pediococcus species in order to provide a limited acidification and allow for a high production of bacteriocin, and obtain a fermented food product. Furthermore, the invention relates to the use of bacteriocin-producing Pediococcus species as an adjunct culture for securing microbial safety of fermented food products.

公开(公告)号：US09504276B2

公开(公告)日：2016-11-29

申请号：US14444285

申请日：2014-07-28

Applicant: Chr. Hansen A/S

Inventor： Marie Louise Heller Stahnke

IPC: A23L3/3571 ,  A23L1/314 ,  C12R1/01

CPC classification number: A23L13/45 ,  A23L3/3571 ,  A23V2002/00 ,  A23Y2220/77 ,  C12N1/20 ,  C12R1/01

Abstract: The present invention relates to a method for reducing the concentration of pathogenic organisms such as Listeria spp. in fermented food products. The method comprises the steps of: (i) providing a food material, (ii) mixing said food material with a starter culture, (iii) mixing the food material with at least one adjunct culture in form of a bacteriocin-producing Pediococcus species, (iv) subjecting the mixture provided in step (iii) to a fermentation process, said fermentation process being conducted at conditions that are sub-optimal for growth of the bacteriocin-producing Pediococcus species in order to provide a limited acidification and allow for a high production of bacteriocin, and obtain a fermented food product. Furthermore, the invention relates to the use of bacteriocin-producing Pediococcus species as an adjunct culture for securing microbial safety of fermented food products.

Abstract translation: 本发明涉及一种降低致病菌如李斯特氏菌属的浓度的方法。 在发酵食品中。 该方法包括以下步骤：（i）提供食物材料，（ii）将所述食物材料与起始培养物混合，（iii）将所述食物材料与至少一种辅酶培养物以产生细菌素的类球菌属物种形式混合， （iv）将步骤（iii）中提供的混合物进行发酵过程，所述发酵过程在对生产细菌素的类球菌属物种生长是次优的条件下进行，以提供有限的酸化并允许高 生产细菌素，得到发酵食品。 此外，本发明涉及产生细菌素的类球菌属物种作为辅助培养物以确保发酵食品的微生物安全性的用途。