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    Synergistic antimicrobial system
    2.
    发明申请
    Synergistic antimicrobial system 审中-公开
    协同抗菌系统

    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

    Stabilization of fresh mozzarella cheese using fermented whey
    3.
    发明授权
    Stabilization of fresh mozzarella cheese using fermented whey 有权
    使用发酵乳清稳定新鲜的干酪干酪

    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。

    Stabilization of fresh mozzarella cheese using fermented whey
    4.
    发明授权
    Stabilization of fresh mozzarella cheese using fermented whey 有权
    使用发酵乳清稳定新鲜的干酪干酪

    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。

    Stabilization of Fresh Mozzarella Cheese Using Fermented Whey
    5.
    发明申请
    Stabilization of Fresh Mozzarella Cheese Using Fermented Whey 有权
    使用发酵乳清稳定新鲜的干酪干酪

    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。

    Stabilization of fresh mozzarella cheese using fermented whey
    6.
    发明申请
    Stabilization of fresh mozzarella cheese using fermented whey 有权
    使用发酵乳清稳定新鲜的干酪干酪

    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。

    NATURAL ANTIMICROBIAL COMPOSITION
    7.
    发明申请
    NATURAL ANTIMICROBIAL COMPOSITION 审中-公开
    天然抗微生物组合物

    公开(公告)号：US20110053832A1

    公开(公告)日：2011-03-03

    申请号：US12553438

    申请日：2009-09-03

    申请人： Marie N. ANTONIEWSKI ,  Charles A. Kennett ,  Meghan Anne Mcilroy ,  Zuoxing Zheng ,  Judith Gulten Moca ,  Sandra E. Kelly-Harris

    发明人： Marie N. ANTONIEWSKI ,  Charles A. Kennett ,  Meghan Anne Mcilroy ,  Zuoxing Zheng ,  Judith Gulten Moca ,  Sandra E. Kelly-Harris

    IPC分类号： A61K38/12

    CPC分类号： A23L3/34635 ,  A23L3/3508 ,  Y02A40/943

    摘要： Natural antimicrobials for foods, such as salad dressings and dairy products to target a broad spectrum of food emulsion spoilage microorganisms such as lactic acid bacteria and fungi such as general yeast and even acid-tolerant yeast (such as Zygosaccharomyces bailii). The formulations include at least a combination of a nisin or a nisin containing ingredient and an organic acid and/or its salt. Formulations can include cultured antibacterials that produce nisin and can be combined with organic acids/salts of, for example, acetic acid and Na-Acetate or Ca-Acetate. One formulation where broad spectrum spoilage inhibition is achieved includes nisin or a nisin containing cultured ingredient and 3 percent Ca-Acetate.

    摘要翻译： 用于食品的天然抗微生物剂，例如色拉调味品和乳制品，以针对广泛的食品乳化腐败微生物如乳酸菌和真菌如一般酵母和甚至耐酸酵母（例如接合酵母属）。 制剂包括至少组合乳链菌肽或含乳链菌肽的成分和有机酸和/或其盐的组合。 制剂可以包括产生乳链菌肽的培养的抗菌剂，并且可以与例如乙酸和醋酸钠或醋酸钙的有机酸/盐组合。 实现广谱腐败抑制的一种制剂包括乳链菌肽或含乳链菌肽的培养成分和3％的醋酸钙。