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    PROCESS FOR PRODUCING POWDERY ACID-TREATED EGG
    2.
    发明申请
    PROCESS FOR PRODUCING POWDERY ACID-TREATED EGG 审中-公开
    生产磷酸处理蛋的方法

    公开(公告)号：WO00018257A1

    公开(公告)日：2000-04-06

    申请号：PCT/JP1999/005068

    申请日：1999-09-17

    IPC: A23L15/00 ,  A23B5/005 ,  A23B5/035 ,  A23B5/14 ,  A23B5/16 ,  A23L1/32

    CPC classification number: A23B5/035 ,  A23B5/005 ,  A23B5/14 ,  A23B5/16 ,  A23L15/25 ,  A23L15/30

    Abstract: A process for producing powdery egg characterized by comprising adding an aqueous solution of an edible acid to the whole egg (including the egg shell) at a ratio of at least 150 ml of the solution per 100 g of the whole egg, thus immersing the egg in the solution at a temperature of about 0 to 50 DEG C, optionally filtering the acid-treated egg solution thus obtained, and then spray drying the same at a blowing temperature of 180 DEG C or above and at an exhaust temperature of 120 DEG C or above; or adding an aqueous solution of an edible acid and a hydrolase to the whole egg (including the egg shell), thus decomposing the egg at a temperature of 0 to 50 DEG C, optionally sterilizing by heating and/or filtering the thus obtained decomposed liquid product, and then powdering the same by drying.

    Abstract translation: 一种生产粉状蛋的方法，其特征在于包括以每100g全蛋中至少150ml溶液的比例向全蛋（包括蛋壳）中加入食用酸水溶液，从而将鸡蛋浸泡 在溶液中，在约0〜50℃的温度下，任选地对由此获得的酸处理的蛋溶液进行过滤，然后在180℃或更高的吹制温度和在120℃的排气温度下对其进行喷雾干燥 或以上; 或向全蛋（包括蛋壳）中加入食用酸和水解酶的水溶液，从而在0〜50℃的温度下分解卵，任选地通过加热和/或过滤由此得到的分解液 产品，然后通过干燥粉化。

    ORGANIC FOOD PRESERVATIVE COMPOSITIONS
    7.
    发明申请
    ORGANIC FOOD PRESERVATIVE COMPOSITIONS 审中-公开

    公开(公告)号：WO2019133315A1

    公开(公告)日：2019-07-04

    申请号：PCT/US2018/065898

    申请日：2018-12-16

    Applicant: LOCUS IP COMPANY, LLC

    Inventor： FARMER, Sean ,  ALIBEK, Ken ,  MOLDAKOZHAYEV, Alibek

    IPC: A23B7/155 ,  A23B4/22 ,  A23B5/16

    Abstract: The subject invention provides compositions and methods for preserving food products. Specifically, the subject compositions and methods can be used to prolong the consumable life of food products, as well as to reduce and/or prevent spoilage and/or contamination by microbial agents. Preferably, the compositions comprise a blend of one or more glycolipids and one or more lipopeptides. Even more preferably, the compositions comprise sophorolipids and surfactin, lichenysin or another lipopeptide biosurfactant.

    THE USE OF BACTERIAL PHAGE ASSOCIATED LYTIC ENZYMES TO PREVENT FOOD POISONING
    9.
    发明申请
    THE USE OF BACTERIAL PHAGE ASSOCIATED LYTIC ENZYMES TO PREVENT FOOD POISONING 审中-公开
    使用细菌相关的LYTIC ENZYMES预防食物毒素

    公开(公告)号：WO02102405B1

    公开(公告)日：2004-04-15

    申请号：PCT/US0142886

    申请日：2001-11-01

    Applicant: NEW HORIZONS DIAGNOSTICS CORP ,  UNIV ROCKEFELLER ,  FISCHETTI VINCENT ,  LOOMIS LAWRENCE ,  TRUDIL DAVID

    Inventor： FISCHETTI VINCENT ,  LOOMIS LAWRENCE ,  TRUDIL DAVID

    IPC: A23B4/22 ,  A23B5/16 ,  A23B7/155 ,  A23K1/165 ,  A23K1/17 ,  A23K3/00 ,  A23L3/3463 ,  A23L3/3571 ,  A61K38/43 ,  C12N9/36 ,  C12S3/00

    CPC classification number: A23B7/155 ,  A23B4/22 ,  A23B5/16 ,  A23K20/189 ,  A23K30/00 ,  A23L3/3463 ,  A23L3/3571

    Abstract: The present invention discloses a method and composition for the treatment of bacterial contamination of food by the use of a phage associated lysing enzyme, preferably blended with an appropriate carrier. The method for treating food stuffs comprises treating the food stuffs with an anti-infection agent comprising an effective amount of at least one lytic enzyme produced by a bacteria infected with a bacteriophage specific for the bacteria.. Additionally, chimeric lytic enzymes shuffled lytic enzymes, and holin proteins, either alone or in combination, may be used to treat or prevent bacterial contamination of foodstuffs. The lytic enzyme can be used for the treatment or prevention of various strains of Staphylococcus, Streptococcus, Listeria, Salmonella, E. coli, Campylobacter, Pseudomonas, Brucella, other bacteria, and an,Y combination thereof. Feed for livestock, poultry and beef in slaughterhouses, canned and bottled goods, salad bars, and eggs are just some of the food items that can be treated with at least one lytic enzyme to reduce the risk of food contamination by bacteria.

    Abstract translation: 本发明公开了一种通过使用噬菌体相关的裂解酶处理食物细菌污染的方法和组合物，优选与合适的载体共混。 用于处理食物的方法包括用抗感染剂处理食物，所述抗感染剂包含有效量的由细菌特异性感染的细菌产生的至少一种裂解酶。另外，嵌合裂解酶洗涤裂解酶， 和单独或组合的蛋白质可用于治疗或预防食品的细菌污染。 溶解酶可用于治疗或预防葡萄球菌，链球菌，利斯特氏菌，沙门氏菌，大肠杆菌，弯曲杆菌，假单胞菌，布鲁杆菌，其他细菌及其Y组合的各种菌株。 在屠宰场，罐装和瓶装食品，沙拉吧和鸡蛋中饲养牲畜，家禽和牛肉只是一些可以用至少一种溶解酶处理的食物，以减少细菌食物污染的风险。

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