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公开(公告)号:US10327463B2
公开(公告)日:2019-06-25
申请号:US15788621
申请日:2017-10-19
发明人: Vivien Sheehan , Yiqing Cheng , Renetta Cooper , Eileen O'Shea , Jennifer Klatt , Beth Jones , Amara Venkata Sunil Perumalla
IPC分类号: A23B4/12 , A23B4/20 , A23L3/3571 , A01N37/46 , A01N43/90 , A01N63/02 , A23B4/24 , A23B7/155 , A23L2/44 , A23L3/3508 , A23L3/358 , A23B4/22 , A23L3/3463 , A23K20/105 , A23K20/147 , A23K20/195 , A23K30/00
摘要: A method of inhibiting the outgrowth of pathogens and spoilage microorganisms in food and beverage products having a moisture content of about 38-80% by weight, a salt content of less than about 5.0% by weight, and a pH range of about 4.6 to about 8.5. The application of an organic acid or its salt with a fermentation derived antimicrobial peptide offers a robust solution to curtail growth of spores and vegetative cells without the need for chemicals, such as sodium nitrite, sodium nitrate or sorbate.