公开(公告)号：WO2014209912A1

公开(公告)日：2014-12-31

申请号：PCT/US2014/043725

申请日：2014-06-23

Applicant: STARBUCKS CORPORATION D/B/A STARBUCKS COFFEE COMPANY

Inventor： BECKMAN, Lisa, L. ,  BAUMAN, Michael, A. ,  MOON, Curtis, R. ,  SATTERFIELD, Mark, B. ,  WALKER, Marcia, K. ,  LONERGAN, Dennis, A.

IPC: A23F3/16

CPC classification number: A23L2/44 ,  A23L2/02 ,  A23L3/0155 ,  A23L3/3571 ,  A23L33/135 ,  A23Y2220/17 ,  A23Y2220/73

Abstract: Several embodiments of the present invention relate generally to the use of non-pathogenic microorganisms to prevent the growth and/or activity of pathogenic microorganisms in food products. More specifically, several embodiments relate to manipulation of the pH of low acid foods by non-pathogenic microorganisms to generate a local environment that is adverse to pathogenic microorganisms.

Abstract translation: 本发明的几个实施方案一般涉及使用非致病微生物来防止食品中病原微生物的生长和/或活性。 更具体地，几个实施方案涉及由非致病微生物操纵低酸食物的pH以产生对病原微生物不利的局部环境。