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    Reduction of the concentration of gram-negative bacteria in a fermented food product by the combination of red wine extract and a culture comprising at least one bacteriocin-producing lactic acid bacterial strain
    2.
    发明授权
    Reduction of the concentration of gram-negative bacteria in a fermented food product by the combination of red wine extract and a culture comprising at least one bacteriocin-producing lactic acid bacterial strain 有权

    公开(公告)号：US10952448B2

    公开(公告)日：2021-03-23

    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 ,  A23L3/3472 ,  A23L3/3571 ,  A23B4/20

    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.

    Lactobacillus curvatus strains useful for inhibition of Listeria
    4.
    发明授权
    Lactobacillus curvatus strains useful for inhibition of Listeria 有权

    公开(公告)号：US11453856B2

    公开(公告)日：2022-09-27

    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: C12N1/20 ,  A01N63/20 ,  A23B4/22 ,  A23L3/3571 ,  C12R1/225

    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.

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