公开(公告)号：US20210227834A1

公开(公告)日：2021-07-29

申请号：US16643350

申请日：2018-08-29

Applicant: CHR. HANSEN A/S

Inventor： Per STROEMAN ,  Christian ELMSHAEUSER ,  Kim Ib SOERENSEN ,  Tim Martin SEIBERT ,  Rute NEVES

IPC: A01N63/20 ,  C12N1/20 ,  A23B4/22 ,  A23L3/3571

Abstract: The Lactobacillus curvatus strain deposited as DSM18775 is used as a biopreservative culture in a wide range of meat products due to its production of bacteriocin. The present invention relates to Lactobacillus curvatus strains having an extended lag phase of at least 24 hours at 30° C. relative to DSM18775. In a presently preferred embodiment, the strains are mutants of DSM18775, such as the Lactobacillus curvatus strain deposited as DSM32590 and the Lactobacillus curvatus strain deposited as DSM 32591. Further, the invention relates to a method for inhibiting Listeria in a food product comprising adding bacteria of a Lactobacillus curvatus strain according to the invention to a food product in a concentration of at least 105 CFU/g.

公开(公告)号：US20190029279A1

公开(公告)日：2019-01-31

申请号：US15549978

申请日：2016-02-11

Applicant: Chr. Hansen A/S

Inventor： Michael ERKES ,  Tim Martin SEIBERT

IPC: A23B4/22 ,  A23L3/3463

Abstract: 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.