CN101014255A - Anti-microbial composition - Google Patents
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- CN101014255A CN101014255A CNA200580022796XA CN200580022796A CN101014255A CN 101014255 A CN101014255 A CN 101014255A CN A200580022796X A CNA200580022796X A CN A200580022796XA CN 200580022796 A CN200580022796 A CN 200580022796A CN 101014255 A CN101014255 A CN 101014255A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/34635—Antibiotics
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
- A23B4/22—Microorganisms; Enzymes; Antibiotics
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The present invention provides an antimicrobial composition comprising (i) an antimicrobial material; (ii) an organic acid or salt thereof; and (iii) an emulsifier.
Description
Technical field
The present invention relates to a kind of composition that is used for food with anti-microbial effect.
Background technology
The pasteurization meat products is usually 72-85 ℃ of following heat treatment, and it has than the better meat of sterilization meat products and the quality that are heated to more than 100 ℃.The pasteurization meat products obtains better mouthfeel with lower Temperature Treatment, guarantees the fresher and tenderer succulence of meat.But these meat products are very easily rotten.For preventing to addle and guarantee the shelf-life that the pasteurization meat products must be preserved down at 0-4 ℃.Hear resistance is produced the gemma grampostive bacteria and can be survived under pasteurization, and a variety of of this bacterioid can be grown in food at low temperatures.Lactic acid bacteria also can survive in the pasteurization meat products, and usually in close relations with food spoilage.If during selling the pasteurization meat products, the temperature of storage food is higher than refrigerated storage temperature, and these biologies will be grown, and spoilage is just quickened.During transportation and selling meat products, this is a potential problem, especially in the world expensive the and insecure area of those refrigeration plants.In these countries, the environment temperature height causes rates of spoilage to be accelerated, and the effect of refrigeration is not enough.Meat addles and causes serious economy loss not only for food manufacturer and retail market, and insecure cold storage effect constitutes a kind of potential threat to public health.When pasteurizing food product when storing more than 5 ℃, food pathogenic microorganism and cause the biology that addles and can both grow.Thereby need a kind of effective stocking system to guarantee the shelf-life and the generation that prevents to addle.
In a lot of markets, as China, it is always not reliable that chain is sold in the refrigeration of pasteurization meat products.Refrigerated storage temperature in a lot of supermarkets is near 10 ℃, and is that have even higher.As a result, a lot of pasteurization meat products will store under the temperature more than 4 ℃, and in summer, this temperature may be very high.In China, if the total amount of microbiologic population reaches 3 * 10
4CFU/g, cooked meat product will be counted as and addle.In general, the pasteurization meat products can addle after at room temperature storing 3-5 days, can addle at 10-15 ℃ of following 15-20 days.Effective preservation system is badly in need of to guarantee not reach the shelf-life of these meat products under the refrigerated condition in China.Under the situation that adds the 1-3% sodium lactate, pasteurization meat products (chemical preservative that can contain other) is 15 days 25 ℃ shelf-life usually, and 10 ℃ is 60 days.The shelf-life of the sausage of most of pasteurizations (shown on the label) is 30-60 days.
Bacteriocin is some bacteriogenic anti-microbial protein or peptide, close bacterium can be killed or stops their growth.The bacteriocin that lactic acid bacteria produces is even more important, and they have very big potentiality aspect preservation food and the control food source pathogen.Foremost bacteriocin is nisin (nisin), and it is the unique a kind of bacteriocin of assert at present as food additives.Nisin makes by dairy products bottle opener culture of bacteria Lactococcus lactis subsp.Lactis fermentation, from nineteen fifty-three as anticorrisive agent Nisaplin
Be used for food.1969, the FAO/WHO food additives joint specialist committee assert that nisin is the legal biological food preservative of safety.1988, Food and Drug Administration assert that nisin is GRAS (generally regarding as safe) as human food's a kind of direct batching.Nisin has unusual wide spectrum antimicrobial property as a kind of bacteriocin, to most of grampostive bacterias have antibacterial activity (as, bacillus (Bacillus), clostridium (Clostridium), Listeria (Listeria) and lactic acid bacteria).It does not have effect usually to gram-negative bacteria, saccharomycete or mould.Nisin allows in the world as food preservative, but the food applications of amount that is to use and approval is strict control, and different with the difference of country.
Found that also other has the bacteriocin of food preservative function, for example nisalpin, lactobacillin, lactococcin, enterococin, plantaricin, leukonid element.Though they are narrow to the antibacterial range of gram-positive bacteria, has antibacterial activity equally.Their food applications is limited to the bacteriocin that the food original position produces at present, promptly produces by the growth of the organism (producer organism) in the food.
Nisin is very successful as anticorrisive agent in several meat products, but because some also imperfectly understand, and its effect in meat is often not good, therefore for guaranteeing the shelf-life, usually needs to use a large amount of nisins.Synergy between nisin and the emulsifying agent is well-known and has obtained some patents.Nisin glycerol adding monolaurate and nisin add the synergy of sucrose fatty ester and are reported (Jung etc., 1992 well especially by force and; Mansour etc., 1999; Thomas etc., 1998; United States Patent (USP) 5217950).The combination of nisin and this emulsifying agent wishes to improve the effectiveness of nisin in meat products, reduces its use amount.But, however, for the required necessary addition that is effective is uneconomic to the food manufacturer, especially for some region in the world, because poor, the unsuitable processing of raw material quality and/or insecure refrigeration level, spoilage there is restive.Pollute if post-production takes place, can introduce Gram-negative bacteria equally, and the growth of this bacterium is can not be controlled by nisin or other bacteriocin, even they are used in combination with emulsifying agent.
Organic acid also can be used as the part of corrosion protection system and controls some microbial growths in the food.They together use with nisin and other bacteriocin sometimes, play additive usually.Sorbic acid also combines (Bell and de Dacey, 1987) to be used to handle the heat sterilization meat products and to addle with control with monoglyceride.
Below widely prior art can not handle or solve to food provide a kind of effectively and protection widely, prevent the problem of microbiological spoilage.
The present invention can solve the problems of the prior art.
The invention provides a kind of antimicrobial compositions, comprise (i) a kind of antimicrobial material; (ii) a kind of organic acid or its salt; (iii) a kind of emulsifying agent.
The invention provides a kind of Synergistic antimicrobial compositions, comprise (i) a kind of antimicrobial material; (ii) a kind of organic acid or its salt; (iii) a kind of emulsifying agent.
The invention provides a kind of Synergistic antimicrobial compositions, comprise (i) a kind of antimicrobial material; (ii) a kind of organic acid or its salt; (iii) a kind of emulsifying agent.
The invention provides a kind of antimicrobial compositions, comprise (i) a kind of antimicrobial material; (ii) a kind of organic acid or its salt; (iii) a kind of emulsifying agent, wherein, (i), (ii), (iii) each exists with certain amount, and the effect of Synergistic antimicrobial is provided.
The invention provides and a kind ofly prevent and/or stop and/or kill method of microorganism in the material that this method comprises with the step of antimicrobial compositions contact material, comprises (i) antimicrobial material; (ii) a kind of organic acid or its salt; (iii) a kind of emulsifying agent.
The invention provides a kind of purposes that is used for preventing and/or stoping and/or kill the antimicrobial compositions of material microorganism, wherein, antimicrobial compositions comprises (i) antimicrobial material; (ii) a kind of organic acid or its salt; (iii) a kind of emulsifying agent.
The invention provides a kind of kit that is used to prepare described composition, this kit comprises (i) antimicrobial material; (ii) a kind of organic acid or its salt; (iii) a kind of emulsifying agent.They are placed in individual packages or the container, it is desirable to also be useful on the specification of mixture and/or contact and/or use.
The invention provides the food of the described method preparation of a kind of usefulness.
The invention provides a kind of food that obtains by described method.
Content of the present invention is limited by appended claims.
Had been found that a kind of set of systems compound of antimicrobial material, add emulsifying agent as the bacteriocin nisin, together use as sodium Diacetate with a kind of acylate (or corresponding acid), can use the concentration of equivalent bacteriocin, obtain extensively effectively antiseptic effect to be lower than expection.Said composition can greatly promote anti-microbial effect.Have been found that the composition of antimicrobial material and acylate and the composition of emulsifying agent and acylate promote anti-microbial effect greatly.Antimicrobial compositions is applicable to broad range of food.Purposes to heat sterilization food especially heat sterilization meat products is effective especially.This based food is often abused and/or is produced the pollution of post-production in the temperature of lay up period.
For conveniently consulting, these contents of the present invention and other content are represented with suitable title at this.But the content under each title is not the qualification to technology.
Summary of the invention
Antimicrobial material
In a preferred embodiment, antimicrobial material is a kind of antimicrobial material.
In a preferred embodiment, antimicrobial material is a kind of bacteriocin.
Antimicrobial material as bacteriocin, generally is selected from the material (bacteriocin) that is used for food preservative.
Preferably, antimicrobial material is selected from the lanthionine that contains bacteriocin, as bacteriocin from newborn chain bacterium (Lactococcus), from streptococcic bacteriocin, from the bacteriocin of micrococcus, from the bacteriocin of Bacillus acidi lactici, from the bacteriocin of meat bacillus, from the bacteriocin of leukonid, from enterococcal bacteriocin and composition thereof.
Preferably, antimicrobial material is selected from nisin, bead rhzomorph, lactobacillin and composition thereof.
Preferably, antimicrobial material is nisin at least.
Preferably, antimicrobial material comprises nisin.
Nisin is a kind of bacteriocin that contains lanthionine (United States Patent (USP) 5692301), results from Lactococcus lactis subsp.lactis (before think Streptococcus-lactis) (U.S. 5573801).In one embodiment of the present invention, bacteriocin used in the present invention is at least nisin.
As described in United States Patent (USP) 5573801, nisin is the polypeptide bacteriocin that a kind of lactic acid bacteria Lactococcuslactis subsp.lactis (before think Streptococcus-lactis Group N) produces.
Nisin is a name set, represent several materials in close relations, be designated as nisin A, B, C, D and E (De Vuyst, L.and Vandamme, E.J.1994.Nisin, a lantibiotic produced by Lactococcus lactis subsp.lactis:properties, biosynthesis, fermentation and applications.In:Bacteriocins of lactic acidbacteria.Microbiology, Genetics and Applications.Eds.:De Vuyst andVandamme.B lackie Academic and Professional, London).The structure of nisin and characteristic are discussed in the article of E.Lipinska to some extent, be entitled as " Nisin and ItsApplications ", The25th Proceedings of the Easter School in AgricultureScience at the University ofNottingham, 1976, pp.103-130 (1977).This piece article at this as a reference.1969, the FAO/WHO food additives joint specialist committee made regulation (FAO/WHO Joint Expert Committee on FoodAdditives.1969.Specifications for identity and purity of some antibiotics.12th Report.WHO Technical Report Series No.430) to the purity and the characteristic of nisin.This committee determines that nisin is safety and the legal anticorrisive agent through toxicology test widely.Nisin has food additives E234 and is classified as GRAS (generally regarding as safe) (Food andDrug Administration.1988.Nisin preparation:Affirmation of GRAS status asa direct human ingredient.Federal Regulations53:11247).International active unit's (claiming IU after this) is defined as the international nisin benchmark of 0.001mg preparation.Nisaplin
Natural Antimicrobial is the brand name that contains the every gram concentration of 100 ten thousand IU nisin, can commercial form buy from Danisco.
Nisin is approval and acceptable food preservative, has food security and effectively permanent historical.Several pieces of articles about nisin are arranged, for example, Hurst1981; 1983; Delves-Broughton, 1990; De Vuyst and Vandamme, 1994; Thomas et al.2000; Thomas﹠amp; Delves-Broughton, 2001.Nisin found before 50 years, and was used for commodity production for the first time in nineteen fifty-three, and name of product is Nisaplin
The distinctive character of nisin makes it be particularly suited for doing food preservative.Carried out toxicology test widely to measure its security.It is thermally-stabilised, sour stable, effectively the wide spectrum resisting gram-positive bacteria.In general, nisin can not anti-effectively Gram-negative bacteria, saccharomycete or mould, but reports, in the presence of chelating agent, can resist Gram-negative bacteria, saccharomycete (PCT/US8902625, WO89/12399).Nisin be effective pasteurization and heat treatment food anticorrisive agent (for example, cheese, cheese, pasteurized milk, dairy dessert, cream, Maas card friend and other dairy products of processing, pudding such as batter, tapioca or the like, the meat products of the egg liquid of pasteurization, the potato products of pasteurization, bean product, muffin, small cake, flapjack, processing, beverage, soup, juice, fast food meat, canned food, plant beverage), and low acid foods, as mayonnaise, sauce, mayonnaise, beer, wine and other beverage.
Though activity can decrease when being used for finished food, can be improved by the amount that increases employed nisin.It is reported that the scope of the effective dose of the nisin of preservation food is 25-500IU/g or higher.Other effective dose can be determined by those skilled in the art, such as using 50-400IU/g.
Since having found first kind of bacteriocin, nisin, other bacteriocin also is found (Hoover, 1993 successively; Ray﹠amp; Daeschel, 1994; Axelsen, 1998; Naidu, 2000; Ray eta/.2001; Ray﹠amp; Miller, 2003).By Pediococcus pentosaceus, the bacteriocin bead rhzomorph that P.Acidilactici or Lactobacillus plantartum produce can be used for the present invention.The same with nisin, the different structure of bead rhzomorph all is in the news.At present, bead rhzomorph and other bacteriocin do not allow as food additive, but their antimicrobial acivity can obtain by the bacteriocin that original position produces, and is produced by the biology growing in the food.The purpose that commercial protectiveness that Here it is is cultivated is as HOLDBAC
TMListeria (Danisco).Compare with nisin, the antimicrobial spectrum of bead rhzomorph is narrow, but its food security performance is as killing, prevent or control food germ Listeria monocytogenes (Ray﹠amp; Miller, 2000) make us very interested.Other bacteriocin can be used for the present invention, comprises divercin, leukonid element (leucocin), mesentericin, sakacin, curvacin, bavaricin, acidocin, bifidocin, carnobacteriocin, pisicocin, piscicolin, mundticin, enterococcin (enterocin), thermophilin, nisalpin (lacticin), Lactobacillus plantarum element (plantaricin), galactococcus (lactococcin), dricin, diplococcin J (diplococcin), mesenterocin, leuconosin, carnosin, acidophilin (acidophilin), lactacin, brevicin, lactocidin (lactocin)
Helevticin, reutericin, propionicin.
Emulsifying agent
In a preferred embodiment, emulsifying agent is synergistic with antimicrobial material.
In a preferred embodiment, emulsifying agent is selected from monoglyceride, diglyceride, triacetin monoesters-diglyceride, sucrose fatty ester, lactic acid monoglyceride, triacetin monoesters, diacetyl tartaric acid monoglyceride, tartaric acid monoglyceride-diglyceride, citric acid monoglyceride-diglyceride, glyceryl monolaurate, polyphosphate/salt, polyoxyethylene sorbitan ester (E432-E436) and polysorbate (as Tween80, Tween20), and composition thereof.
In a particularly preferred embodiment, emulsifying agent is a glyceryl monolaurate.
It will be understood by those skilled in the art that as food applications desirable emulsifying agent should be food grade emulsifier.
Organic acid
Preferably organic acid or its salt are the form of acid or the form of salt.In an embodiment, organic acid or its salt are acylates.
In a preferred embodiment, organic acid or its salt can be selected from acetic acid, acetate, diacetate, benzoic acid, benzoate, citric acid, citrate, lactic acid, lactate, nitric acid, nitrite and nitrate, propionic acid, propionate, sorbic acid, sorbate, parabens (p-hydroxybenzoate), sulphite, and composition thereof.
Preferably, acylate is a sodium salt.
Preferably, organic acid or its salt are sodium Diacetates.
It will be understood by those skilled in the art that desirable emulsifying agent is food grade organic acid or salt.
Microorganism
As described in this, the present invention can stop and/or suppress the microbial growth in the material,
And/or kill microorganism in the material.So can slow down microbial growth or catch microorganism as bacterium, or kills by contact the microorganism that will exist with composition of the present invention.
In an embodiment, the consumption of antimicrobial material is for providing microbicidel or but the amount of microorganism effect (microbiostatic effect).
In an embodiment, bacteriocin and extract consumption are for providing microbicidel or but the amount of microorganism effect.
In a particularly preferred embodiment, microbicidel or to press down the microorganism effect be sterilization or inhibitory effect.
At gram-positive bacteria and negative bacterium, sterilization or inhibitory effect are clearly.Preferably, sterilization or inhibitory effect are primarily aimed at gram-positive bacteria.
In a preferred embodiment, sterilization or inhibitory effect are selected from bacillus at gram-positive bacteria, circumfili bacterium (Brochothrix), meat bacillus (Carnobacterium), clostridium, enterococcus, Listeria, Bacillus acidi lactici, Leuocostoc, micrococcus luteus (Micrococcus), micrococcus (Pediococcus) and streptococcus.
In a preferred embodiment, sterilization or inhibitory effect are selected from clostridium at organism, bacillus, the Listeria, staphylococcus, Bacillus acidi lactici, pseudomonas (Pseudomonas), Escherichia coli (Escherichia coli), salmonella (Salmonella), crooked bacterium (Campylobacter), Yersinia (Yersinia).
In a preferred embodiment, sterilization or inhibitory effect are at organism, be selected from gram-positive bacteria with food spoilage or food source disease association, the kind that comprises Bacillus, Bacillus subtilis, Bacillus cereus, the kind that Listeria (Listeria) belongs to, Listeria monocytogenes, lactic acid bacteria, the lactic acid bacterium (lactic acid spoilage bacteria) of becoming sour, the kind that Bacillus acidi lactici (Lactobacillus) belongs to, staphylococcus aureus, the kind that clostridium (Clostridium) belongs to, C.sporogenes, C.tyrobutyricum and C.Botulinum (when antimicrobial material assert that antagonism C.Botulinum works or during for anti-C.Botulinum effective system a part of).
In a preferred embodiment, sterilization of the present invention or inhibitory effect are used in combination with chelating agent at the microorganism that is selected from food spoilage or food source disease, comprise saccharomycete and mould and Gram-negative bacteria, comprise Escherichia coli, the kind of Salmonella, and the kind of pseudomonas.
In a preferred embodiment, sterilization or inhibitory effect be at lactic acid bacteria, as Bacillus acidi lactici, and leukonid (Leuconostoc), meat bacillus (Carnobacterium) and enterococcus (Enterococcus); Listerisa monocytogenes in mjme (Listeria monocytogenes), hear resistance spore production bacteria such as bacillus and clostridium; And Brochothrix thermosphacta.
In a preferred embodiment, sterilization or inhibitory effect be at Bacillus acidi lactici, leukonid, meat bacillus, enterococcus, listerisa monocytogenes in mjme, bacillus, clostridium; And Brochothrixthermosphacta.
In a preferred embodiment, sterilization or inhibitory effect are at the organism that is selected from listerisa monocytogenes in mjme and Bacillus cereus.
In a preferred embodiment, sterilization or inhibitory effect are at Bacillus cereus.
In a preferred embodiment, sterilization or inhibitory effect are at listerisa monocytogenes in mjme.
Use
Antimicrobial compositions of the present invention has wide range of applications.
Medicinal formula
Composition of the present invention can be used in combination with the pharmaceutical composition of one or more disease/infection of treatment.
Composition of the present invention can be used as therapeutic agent, promptly is used for the treatment of purposes.
Term " treatment " comprises medical effect, alleviation effects and preventive effect herein.
In an embodiment, a kind of therapeutic combination is provided, comprise acceptable carrier, diluent or excipient (composition that comprises them) on a kind of composition of the present invention and the selectable materia medica.
This pharmaceutical composition can be used in people's medication and the veterinary medicine that is used for the human or animal, and comprises acceptable diluent, carrier or excipient on any or multiple materia medica.The acceptable diluent or the carrier that are used for the treatment of purposes are well-known in field of pharmacology.
Composition of the present invention can be used in combination with one or more other activating agent, as one or more other medicines activating agents.
In addition, composition of the present invention can be used in combination with other antimicrobial reagent.
Another embodiment of composition of the present invention is together to use with other antimicrobial, antifungal agents, antibacterium reagent or other pharmaceutically active composition such as anti-inflammatory reagent, steroids, Bangesic, be used for the treatment of or personal hygiene with prescription.
Parasitic microbe
Composition of the present invention has activity to the treatment protozoon parasite is sick as malaria, toxoplasmosis and Giardiasis.
Composition of the present invention is to treatment or prevent parasitic disease such as trypanosomiasis to have activity.
Personal hygiene/cosmetics
The personal hygiene composition also is used for the treatment of skin disease, as the itch behind acne, wrinkle and senile plaque expelling, the insect bites and pain, honeybee bite, fungi (comprising the ringworm of the foot and jock itch (jock itch)), exfoliating skin and scaly dry skin, a symptom of blood stasis (scaly skin) (comprising dandruff, seborrhea, psoriasis and prickly heat), and burn.Different compositions are used for the treatment of acne, treat a kind of length on the face and the dermatomycosis of pimple on one's body (nail fungi).Another kind can be used for cosmetics, also has a kind of lipstick that is used for.Composition of the present invention has activity aspect these three kinds of purposes.
The invention provides the composition of topical anti-microbial, contain cosmetics acceptable diluent or carrier, and antimicrobial effective dose of said composition.
Feed
Composition of the present invention can be used in the animal feed, can prevent or reduce pathogen contamination and/or be used to food production to remove and pollute, comprise slaughterhouse, milk and dairy products production industry, other food manufacturing and processing industry, commerce and household kitchen as disinfectant.Composition of the present invention is the usable as personal disinfectant also, in particular for the such crowd of preparation food, thus prevention or minimizing germ contamination.
Food
In a preferred embodiment, material is a food.
A variety of foods can obtain protection of the present invention.Typical food is raw material, the food of processing or heat sterilization, comprise raw meat, give birth to poultry product, ripe bird product, give birth to seafood, ripe seafood (give birth to or ripe meat, bird and seafood), sausage, frankfurter, soup, juice, meat pulp, the pasta baste, the soup of Pasteur sterilization, mayonnaise, mayonnaise, marinade, oil-water emulsifiers, margarine, low fat is coated with thing, water-in-oil emulsifier, dairy products, soft cheese, process cheese, curds and whey, flavoured milk, cream, the fermented milk goods, cheese, butter, condensed milk products, soft cheese, the pasteurization liquid egg, icecream mix, bean product, the pasteurization liquid egg, baking goods (as muffin), confectionary products, fruit product, and fats or have the food of moisture filling.
In a preferred embodiment, food is selected from raw meat, cold cuts, living poultry, ripe poultry, gives birth to seafood product, ripe seafood product (give birth to or ripe meat, bird and seafood) and the food that has surface bacteria to grow and be inclined to that give birth to or ripe.
In a preferred embodiment, food is manufactured meat products, as is selected from intestines, frankfurter and the hot dog of smoking.
Supplementary element
Antimicrobial compositions can comprise one or more supplementary elements.But in some embodiments, antimicrobial compositions does not contain supplementary element or does not contain the supplementary element that has a strong impact on the composition characteristic.
In a preferred embodiment, composition also comprises second emulsifying agent.
In a preferred embodiment, second emulsifying agent is a high melting emulsifiers.Refer to preferably that at this term " high melting emulsifiers " dropping point is higher than 40 ℃ emulsifying agent.Preferably, the dropping point of high melting emulsifiers is higher than 60 ℃.Preferably, the iodine number of high melting emulsifiers is less than 40.Preferably, the iodine number of high melting emulsifiers is less than 5.
In a preferred embodiment, second emulsifying agent is selected from has the saturated and undersaturated monoglyceride that length is the fatty acid chain of 16-22 carbon (as the monoglyceride of distillation), and composition thereof.
In a preferred embodiment, second emulsifying agent is selected from has the saturated and undersaturated monoglyceride that length is the fatty acid chain of 16 carbon (as the monoglyceride of distillation), and have a saturated and undersaturated monoglyceride that length is the fatty acid chain of 18 carbon (as the monoglyceride of distillation), and composition thereof.
In a preferred embodiment, second emulsifying agent is selected from has the saturated monoglyceride that length is the fatty acid chain of 16 carbon (as the monoglyceride of distillation), and have the fatty acid chain saturated monoglyceride that length is 18 carbon (as the distillation monoglyceride), and composition thereof.
In a preferred embodiment, second emulsifying agent is to be had the saturated monoglyceride that length is the fatty acid chain of 16-22 carbon (as the monoglyceride of distillation) and (ii) had the mixture that the saturated monoglyceride that length is the fatty acid chain of 18 carbon (as the monoglyceride of distillation) constitutes by (i).Preferably, consumption (i) is that 30-70wt% and consumption (ii) are 70-30wt%.Preferably, (i) consumption is that 40-60wt% and consumption (ii) are 60-40wt%.Preferably, consumption (i) is about 45wt% and consumption (ii) is 55wt%.
In a preferred embodiment, second emulsifying agent be from palm oil distillation and the monoglyceride that comes.In a preferred embodiment, second emulsifying agent is Dimodan
TMHp can buy from the Danisco A/S of Denmark.
High melting emulsifiers preferably has the fatty acid chain that length is 16-22 carbon as the monoglyceride of distillation.Have been found that this material has overcome the processing difficult problem of some synergic emulsifier.For example, Dimodan
TMML90 (a kind of synergic emulsifier) is found not easy to operate and is difficult to be dispersed in the foodstuff.And second emulsifying agent has improved the fusing point of the synergic emulsifier of the present composition.The fusing point raising can be made the emulsifying agent of combination powder and is easy to control.Farinose material also is easier to disperse.
For improving the operating characteristics of " clumsy " synergic emulsifier, a kind of selectable method is that they are placed organic acid/salt component.In an embodiment, have been found that Dimodan
TMThe operation problem of ML90 is by placing sodium Diacetate to be solved it.
In a preferred embodiment, composition combines with the bacteriocin-synergic emulsifier that contains organic acid/salt component (sodium Diacetate), is made into powdery, helps to impel emulsifying agent to be scattered in the foodstuff before heating.
In a preferred embodiment, antimicrobial compositions also comprises chelating agent.Preferably, chelating agent is selected from EDTA, citric acid, monophosphate, diphosphate, triphosphate and polyphosphate.
How suitable more chelating agent be referred in United States Patent (USP) 5573801, and it comprises carboxylic acid, polycarboxylic acid, amino acid and phosphoric acid.Particularly Yi Xia compound and salt thereof: acetate, adenine, aliphatic acid, ADP, alanine, the B-alanine, albumin, arginine, ascorbic acid, asparagine, aspartic acid, ATP, benzoic acid, n-butyric acie, casein, citraconic acid, citric acid, cysteine, dehydration acetate, de-iron-positive iron 5,7-dihydroxyflavone (Desferri-ferrichrysin), de-iron-ferrichrome (Desferri-ferrichrome), Deferoxamine (Desferri-ferrioxamin), E, 3, the 4-dihydroxy-benzoic acid, diethylenetriamine pentaacetic acid (DTPA), dimethyl glyoxime, O, the red phenol of O-dimethyl (O, O-Dimethylpurpurogallin), EDTA, formic acid, fumaric acid, globulin, gluconic acid, glutamic acid, glutaric acid, glycine, Glycolic acid, glycylglycine, glycine-methyl amimoacetic acid (Glycylsarcosine), guanosine, histamine, histidine, the 3-flavonol, inosine, inosine triphosphate, iron-free ferrichrome (Iron-free ferrichrome), isovaleric acid, itaconic acid, kojic acid, lactic acid, leucine, lysine, maleic acid, malic acid, methionine, gaultherolin, NTA, ornithine, orthophosphates/ester, oxalic acid, Oxystearin, the B-phenylalanine, phosphoric acid, phytic acid, pimelic acid, pivalic acid, polyphosphate/ester, proline, propionic acid, purine, pyrophosphate/ester, pyruvic acid, riboflavin, salicylide, salicylic acid, methyl amimoacetic acid, serine, sorbierite, butanedioic acid, tartaric acid, tetrametaphosphate, thiosulfate, threonine, trimetaphosphate, triphosphate, tryptophan, uridine diphosphate (UDP), uridine triphosphate, positive valeric acid, valine and xanthosine.
Use with the form of salt in a lot of above screening agent (sequestering agent) food processings, they are alkali metal salt or alkali salt normally, as sodium, potassium or calcium or quaternary ammonium salt.The masking compound (sequestering compound) that has a multivalence helps regulating pH or optionally adds or remove for example metal ion in the food systems applicator.The information person of other relevant chelating agent (chelator) has report, T.E.Furia (Ed.), CRC Handbook of Food Additives, 2nd Ed., pp.271-294 (1972, Chemical Rubber Co.), and M.S.Peterson and A.M.Johnson (Eds.), Encyclopaedia of Food Science, pp.694-699 (1978, AVIPublishing Company, Inc.), these several pieces of articles are all done the usefulness of reference at this.
At this, term " chelating agent " is defined as the organic or inorganic compound, can carry out co-ordination complex with metal.Simultaneously, comprise that at this employed term " chelating agent " molecule capsulation compound (molecular encapsulating compound) is as cyclodextrin.Chelating agent can be inorganic or organic, but organically preferred.
Preferred chelating agent is non-toxicity concerning mammal, comprise aminopolycanboxylic acid and their salt, as ethylenediamine tetra-acetic acid (EDTA) or its salt (especially its disodium and trisodium salt) and hydration carboxylic acid (hydrocarboxylic acids) and their salt, as citric acid.But non-citric acid and non-sal limonis hydration carboxylic acid (hydrocarboxylic acids) chelate also are useful to the present invention, as acetic acid, formic acid, lactic acid, tartaric acid and their salt.
As mentioned above, be the synonym of screening agent at the term " chelating agent " that this defined and used, and be defined as and comprise molecule capsulation compound such as cyclodextrin.Cyclodextrin is the ring type carbohydrate molecule, contains six, seven or eight glucose monomers and arranges with ring shape, is respectively α, β or γ cyclodextrin.At this, cyclodextrin refers to unmodified and cyclodextrin monomer and the polymer modified.The cyclodextrin molecular capsule can be from U.S. Maize-Products of Hammond, and Ind. buys.Cyclodextrin has further description at Chapter 11, " Industrial Applications of Cyclodextrin ", by J.Szejtli, page331-390of Inclusion Compounds, Vol.III (Academic Press, 1984) is being incorporated in this by reference with these chapters and sections.
Preferably, chelating agent can strengthen antimicrobial scope of the antimicrobial acivity and/or the expansion bacteriocin of bacteriocin.More preferably, chelating agent can strengthen the antimicrobial scope of bacteriocin at antimicrobial acivity and/or the expansion bacteriocin of Gram-negative bacteria and other microorganism.
Have been found that the chelating agent that provides is for the antimicrobial acivity that strengthens bacteriocin and/or enlarge the antimicrobial very effective of bacteriocin.
Composition
Composition of the present invention contains three kinds of components a kind of of any amount.Any amount of three kinds of components of composition in can supplement composition.In a preferred embodiment
The consumption of antimicrobial material accounts at least 1% of total composition
The consumption of antimicrobial material accounts at least 2% of total composition
The consumption of antimicrobial material accounts at least 5% of total composition
The consumption of antimicrobial material accounts at least 10% of total composition
The consumption of antimicrobial material accounts at least 20% of total composition
The consumption of antimicrobial material accounts at least 30% of total composition
The consumption of organic acid/salt accounts at least 1% of total composition
The consumption of organic acid/salt accounts at least 2% of total composition
The consumption of organic acid/salt accounts at least 5% of total composition
The consumption of organic acid/salt accounts at least 10% of total composition
The consumption of organic acid/salt accounts at least 20% of total composition
The consumption of organic acid/salt accounts at least 30% of total composition
The consumption of emulsifying agent accounts at least 1% of total composition
The consumption of emulsifying agent accounts at least 2% of total composition
The consumption of emulsifying agent accounts at least 5% of total composition
The consumption of emulsifying agent accounts at least 10% of total composition
The consumption of emulsifying agent accounts at least 20% of total composition
The consumption of emulsifying agent accounts at least 30% of total composition
Antimicrobial material, organic acid/salt and emulsifying agent account at least 1% of total composition in conjunction with total amount
Antimicrobial material, organic acid/salt and emulsifying agent account at least 2% of total composition in conjunction with total amount
Antimicrobial material, organic acid/salt and emulsifying agent account at least 5% of total composition in conjunction with total amount
Antimicrobial material, organic acid/salt and emulsifying agent account at least 10% of total composition in conjunction with total amount
Antimicrobial material, organic acid/salt and emulsifying agent account at least 20% of total composition in conjunction with total amount
Antimicrobial material, organic acid/salt and emulsifying agent account at least 30% of total composition in conjunction with total amount
Antimicrobial material, organic acid/salt and emulsifying agent account at least 40% of total composition in conjunction with total amount
Antimicrobial material, organic acid/salt and emulsifying agent account at least 50% of total composition in conjunction with total amount
Antimicrobial material, organic acid/salt and emulsifying agent account at least 60% of total composition in conjunction with total amount
Antimicrobial material, organic acid/salt and emulsifying agent account at least 80% of total composition in conjunction with total amount
Antimicrobial material, organic acid/salt and emulsifying agent account at least 90% of total composition in conjunction with total amount
Antimicrobial material, organic acid/salt and emulsifying agent account at least 95% of total composition in conjunction with total amount
In a preferred embodiment, composition of the present invention is Powdered.In a preferred embodiment, this powder is used in combination with the food-grade anti-caking agent.This anti-caking agent helps emulsifying agent and is disperseing in food matrix before the heat treated.
Processing
It will be understood by those skilled in the art that composition of the present invention can contact with material or the two combination at the same time or separately, for example Jie Chu order is
Antimicrobial material, organic acid/salt and emulsifying agent are simultaneously
Antimicrobial material and organic acid/salt is emulsifying agent simultaneously
Antimicrobial material and emulsifying agent are organic acid/salt simultaneously
Organic acid/salt and emulsifying agent are antimicrobial material simultaneously
Antimicrobial material is organic acid/salt afterwards, is emulsifying agent afterwards
Antimicrobial material is emulsifying agent afterwards, is organic acid/salt afterwards,
Organic acid/salt is antimicrobial material afterwards, is emulsifying agent afterwards
Organic acid/salt is emulsifying agent afterwards, is antimicrobial material afterwards
Emulsifying agent is antimicrobial material afterwards, is organic acid/salt afterwards
Emulsifying agent is organic acid/salt afterwards, is antimicrobial material afterwards
And preferred embodiment
The present invention some and preferred embodiment thereof are expressed as follows.
Preferably, antimicrobial material is a nisin, and organic acid or salt are sodium Diacetates; Emulsifying agent is a glyceryl monolaurate.
Preferably, antimicrobial material is a nisin, and organic acid or salt are sodium Diacetates; Emulsifying agent is a glyceryl monolaurate, and composition comprises second emulsifying agent, comprise or mixture (i) saturated monoglyceride (as the monoglyceride of distillation), having length is the saturated fatty acid chain of 16 carbon, and (ii) saturated monoglyceride (as the distillation monoglyceride), having length is saturated fatty acid chain of 18 carbon and composition thereof.
The present invention is illustrated with specific embodiment at this.
The specific embodiment
The effectiveness of three kinds of antimicrobial compositions mixtures of embodiment 1 expression and use easy reduces the use amount of nisin
By with nisin (Dimodan
TMML90 Danisco) combines a kind of antimicrobial pulverulent mixture of preparation with synergic emulsifier and sodium Diacetate, this emulsifying agent exists with powder-form.This process is promoted by the non-concertedness emulsifying agent of further adding.And adding nisin (Nisaplin
, Danisco).Antimicrobial mixtures is distributed in the chicken soup at an easy rate and equably, carries out pasteurization then.The pH of sample is as follows: contrast (no additive): pH6.12;
100IU/g nisin: pH6.14; 0.112% sodium Diacetate: pH5.42; The Dimodan of 300ppm
ML90:pH6.13; 0.2% antimicrobial mixtures: pH5.42.With soup cooling back inoculation about 10
3The Listeria monocytogenes mixed juice of cfu/g comprises L.monocytogenes bacterial strain 272; NCTC12426; 358 and S23.Soup is cultivated down at 20 ℃, and this temperature is selected for use and is unsuitable for storing for example pasteurization temperature of articles.By investigate the total aerobic bacteria number in the sample at interval with regular time, sample is carried out microbiologic analysis.The result as shown in Figure 1.Result in the past shows that second emulsifying agent does not have antimicrobial acivity, does not compare thing so experiment is this time included it.Under this inoculation level and high cultivation temperature like this, nisin and Dimodan ML90 do not demonstrate independent anti-listeria effect (antilisterial effect).Sodium Diacetate demonstrates effect separately, and part is because it causes the cause that the pH value reduces.And antimicrobial mixtures demonstrates higher activity than the composition of any independent use, has promoted that nisin shows excellent antibacterial activity in the 100IU/g level.
The effectiveness of embodiment 2 three kinds of antimicrobial compositions mixtures of expression in Chinese Sausage
Antimicrobial mixtures is tested with the Chinese style sausage, and this sausage contains 14-16% protein, 18-22% fat and 58-60% water.As common in China, this sausage contains 1% sodium lactate, mainly plays NMF.One batch the sausage that is used for testing does not contain anticorrisive agent or lactic acid additive.Raw meat is handled, pulverized and pickles, be no more than emulsification on the rocks under 14 ℃ the temperature then.The meat emulsion is poured into casing, and pasteurization is 20 minutes under 75 ℃ of core temperatures (core temperature).At room temperature cooled off 30 minutes, and then sausage was cooled off in 4 ℃ of water.
Sausage is placed under the extreme case of representing the refrigeration inefficacy and the temperature of selling the environmental condition that can run into and store.Do not inoculate.The total aerobic bacteria number of periodic investigation sausage (TAVC) carries out microbiologic analysis to sausage.
The result is as shown in table 1.
A) 37 ℃ of cultivations
| Additive | Nisin addition (IU/g) in the additive | Be used for TAVC and reach 10 5The fate that cfu/g is required |
| No |
0 | 1 |
| 1 |
0 | 3.5 |
| 1% sodium lactate+150IU/g nisin | 150 | 5.5 |
| 1% sodium lactate+0.11% is antimicrobial | 37 | 7 |
| 1% sodium lactate+0.13% |
43 | 9 |
| 1% sodium lactate+0.17% antimicrobial mixtures | 56 | 10 |
B) 25 ℃ of cultivations
| Additive | Nisin addition (IU/g) in the additive | Be used for TAVC and reach 10 5The fate that cfu/g is required |
| No |
0 | 5 |
| 1 |
0 | 13 |
| 1% sodium lactate+150IU/g nisin | 150 | 17 |
| 1% sodium lactate+0.11% antimicrobial mixtures | 37 | 17 |
| 1% sodium lactate+0.13% |
43 | 21 |
| 1% sodium lactate+0.17% antimicrobial mixtures | 56 | 30 |
C) 10 ℃ of cultivations
| Additive | Nisin addition (IU/g) in the additive | Be used for TAVC and reach 10 5The fate that cfu/g is required |
| No |
0 | 55 |
| 1 |
0 | 75 |
| 1% sodium lactate+1 50IU/g nisin | 150 | 70 |
| 1% sodium lactate+0.11% antimicrobial mixtures | 37 | ＞100 |
| 1% sodium lactate+0.13% |
43 | ＞100 (abnormity point) |
| 1% sodium lactate+0.17% antimicrobial mixtures | 56 | ＞100 |
To three compositions of new antimicrobial mixtures in the chicken soup system respectively and combination (dualcombination) in twos test.This is an enrichment, nutritious pasteurization meat soup, contains poultry, vegetables, flavoring and cream, stores under refrigerated storage temperature.Prepare suitable emulsifying agent (Dimodan ML90, Danisco), bacteriocin (nisin, Nisaplin, Danisco) and acylate (sodium Diacetate, Danisco) additive.Add the reduction that sodium Diacetate can cause pH, so after adding this thing, the pH of soup is recalled to 6.0.All tests are all carried out at pH6.0.With soup carry out pasteurization and with Listeria monocytogenes bacterial strain (bacterial strain 272; NCTC12426; 358; CRA3930) mixed juice is cultivated together.Tester is cultivated down and periodic analysis at 8 ℃.
The result as shown in Figure 2.
Tester reached 10 with the tester that contains 200ppm Dimodan ML90 in the time of 4.5 days
6CFU/g.0.1% sodium Diacetate needs 11 days to this numerical value, but the composition of sodium Diacetate and DimodanML90 needed 14 days to reach this numerical value, showed that said composition has better anti-microbial effect.
The effectiveness of the enhancement of embodiment 4 expression nisins and sodium Diacetate
Experiment is carried out as mentioned above.The result as shown in Figure 3.The activity that composition is promoted can be by relatively reaching total oxygen consumption bacterium several 10 in the sample
6The CFU/g10 required time is assessed: tester=4.5 day; 50IU/g nisin=6 day; 0.1% sodium Diacetate=10.5 day.0.1% sodium Diacetate, 50IU/g
The composition of nisin reaches this numerical value and takes 16.5 days.Show that said composition has better anti-microbial effect.
5 three compositions of embodiment are than the better effects if of two cooperative compositions of nisin+emulsifying agent
Experiment is being carried out with the chicken soup model.For chicken soup prepares additive, record pH value but do not regulate is with the chicken soup pasteurization.As previously mentioned, soup cooling back and the mixed juice of Listeria monocytogenes are together cultivated at 20 ℃.Higher temperature makes rapid growth of bacteria, uses the growth of nisin on the uncontrollable bacterium of testing level separately.The result is as shown in table 2.The effect that three kinds of compositions are used in combination is much larger than any composition of combination in twos.
| | Reach | 10 6The required fate of CFU/g |
| Contrast (no additive) (pH6.23) | 1 | |
| Nisin (150IU/g) (pH6.19) | 1 | |
| Sodium Diacetate (0.114%) (pH5.26) | 3 | |
| Dimodan ML90(284ppm)(pH6.19) | 1 | |
| Nisin (150IU/g)+sodium Diacetate (0.114%) (pH5.20) | 6.5 | |
| Nisin (150IU/g)+Dimodan ML90 (284ppm) (pH6.23) | 1.5 | |
| Sodium Diacetate (0.114%)+Dimodan ML90 (pH5.23) | 1 | |
| Nisin (150IU/g)+sodium Diacetate (0.114%)+Dimodan ML90 (284ppm) is (pH5.22) (pH5.22) | 10.5 |
Three antimicrobial mixtures of embodiment 6 expressions are to the antibacterial efficacy of the enhancing of Listeria monocytogenes
The antimicrobial compositions of a kind of emulsifying agent (Dimodan ML90), a kind of bacteriocin (nisin) and a kind of acylate (sodium Diacetate) is tested with the Bo Longna meat pulp of pasteurization.After adding antimicrobial additive, the pH of soup is adjusted near 5.88.Meat pulp that will be behind pasteurization with Listeria monocytogenes bacterial strain (bacterial strain NCIMB12426,358,372, CRA3930) mixed juice is inoculated, 8 ℃ of cultivations, this temperature is the refrigerated storage temperature of faulty operation.The result as shown in Figure 4.Three are combined in the experimental stage (53 days) and reach control fully to Listeria growth, and use each the composition effect in the combination very little separately.
Three antimicrobial mixtures of embodiment 7 expressions are to the antibacterial efficacy of the enhancing of Bacillus cereus
This antimicrobial compositions is tested with the mixed juice of anti-Bacillus cereus gemma (bacterial strain 204,199, ABC4/9,3.046).Meat pulp is 20 ℃ of cultivations.The result as shown in Figure 5.They also demonstrate the activity of greatly promoting of three combinations.
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More than listed all public publications all as a reference at this.Although method and system described in the invention is made some correction or change is feasible, it will be appreciated by those skilled in the art that all not deviate from spirit of the present invention.Though the present invention is illustrated in conjunction with the embodiments, be to be understood that these are not limitations of the present invention.Really, feasible when method and system described in the invention is made some correction or changed chemical, biology, Food Science or those skilled in the relevant art, but all within the scope of appended claim.
Claims (35)
1. an antimicrobial compositions comprises
(i) a kind of antimicrobial material;
(ii) a kind of organic acid or its salt; With
(iii) a kind of emulsifying agent.
2. antimicrobial compositions according to claim 1, wherein, antimicrobial material is a kind of bacteriocin.
3. require 2 described methods according to power, wherein, bacteriocin is selected from the lanthionine that contains bacteriocin, as bacteriocin, from streptococcic bacteriocin, from the bacteriocin of micrococcus from newborn chain bacterium, bacteriocin from Bacillus acidi lactici, from the bacteriocin of meat bacillus, from the bacteriocin of leukonid, from enterococcal bacteriocin and composition thereof.
4. require 3 described antimicrobial compositions according to power, wherein, antimicrobial material is selected from nisin, bead rhzomorph, lactobacillin and composition thereof.
5. according to the described antimicrobial compositions of aforementioned arbitrary claim, wherein antimicrobial material is a nisin.
6. according to the described antimicrobial compositions of aforementioned arbitrary claim, wherein organic acid or its salt are selected from acetate, diacetate, lactate, citrate, sorbate, propionate and composition thereof.
7. according to the described antimicrobial compositions of aforementioned arbitrary claim, wherein organic acid or its salt are sodium Diacetates.
8. according to the described antimicrobial compositions of aforementioned arbitrary claim, wherein emulsifying agent and antimicrobial material act synergistically.
9. according to the described antimicrobial compositions of aforementioned arbitrary claim, wherein emulsifying agent is selected from monoglyceride, glyceryl monolaurate, citric acid monoglyceride-diglyceride, sucrose fatty ester, diacetyl tartaric acid monoglyceride, lactic acid monoglyceride, triacetin monoesters, polysorbate and composition thereof.
10. according to the described antimicrobial compositions of aforementioned any one claim, wherein the antimicrobial compositions material is a nisin, and organic acid or its salt are sodium Diacetates; Emulsifying agent is a glyceryl monolaurate.
11. antimicrobial compositions according to claim 10 also comprises the monoglyceride that comes from the palm oil distillation.
12., also comprise second emulsifying agent according to the described antimicrobial compositions of aforementioned arbitrary claim.
13. according to the described antimicrobial compositions of aforementioned any one claim, wherein, the antimicrobial material use amount is for providing microbicidel or but the amount of microorganism effect.
14. antimicrobial compositions according to claim 13, wherein, microbicidel or to press down the microorganism effect be sterilization or inhibitory effect.
15. antimicrobial compositions according to claim 14, wherein, sterilization or inhibitory effect are at gram-positive bacteria.
16. antimicrobial compositions according to claim 15, wherein, sterilization or inhibitory effect are selected from clostridium, bacillus, Listeria, staphylococcus, lactic acid bacteria, pseudomonad, Escherichia coli, salmonella, crooked bacterium or Ye Ersenshi at organism.
17. antimicrobial compositions according to claim 16, wherein, sterilization or inhibitory effect are at listerisa monocytogenes in mjme and/or Bacillus cereus.
18. one kind prevents and/or suppress and/or kill the method for microorganism in a kind of material, this method comprises the step that contacts this material with the antimicrobial material that each limited in the aforementioned claim 1 to 17.
19. method according to claim 18, wherein, antimicrobial material, organic acid or its salt and emulsifying agent join in the described material together.
20. method according to claim 19, wherein, two kinds or above antimicrobial material, organic acid or its salt and emulsifying agent join in the described material successively.
21. according to each described method of claim 18-20, wherein, described material is a food.
22. method according to claim 19, wherein, described food is the meat products through processing, as is selected from the meat products through processing of pickling intestines, frankfurter and hot dog.
23. according to each described method of claim 18-22, its feature is limited by each of claim 2-17.
24. an antimicrobial compositions preventing and/or suppressing microbial growth in the material, and/or kills the application in the microorganism in the material; Wherein, antimicrobial compositions comprises
(i) a kind of antimicrobial material;
(ii) a kind of organic acid or its salt; With
(iii) a kind of emulsifying agent.
25. application according to claim 24, wherein, described material is a food.
26., be used for collaborative prevent and/or suppressing the material microbial growth, and/or kill the microorganism in the material according to claim 24 or 25 described application.
27. according to the described application of claim 24-26, its feature is limited by among the claim 2-7 each.
28. a kit is used for preparing the composition that each limited as claim 1-17, this kit comprises
(i) a kind of antimicrobial material;
(ii) a kind of organic acid and salt thereof; With
(iii) a kind of emulsifying agent,
It is placed in individual packages or the container; Choose wantonly and have the specification that is used for mixture and/or contact and/or use.
29. a food is prepared by the method that each limited among the claim 18-23.
30. a food is obtained by the method that each limited among the claim 18-23.
31. a composition is as described in each embodiment of front.
32. a method is as described in each embodiment of front.
33. an application is as described in any one embodiment of front.
34. a kit is as described in each embodiment of front.
35. a food is as described in each embodiment of front.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB0410038.4 | 2004-05-05 | ||
| GBGB0410038.4A GB0410038D0 (en) | 2004-05-05 | 2004-05-05 | Composition |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101014255A true CN101014255A (en) | 2007-08-08 |
Family
ID=32482720
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA200580022796XA Pending CN101014255A (en) | 2004-05-05 | 2005-05-04 | Anti-microbial composition |
Country Status (4)
| Country | Link |
|---|---|
| CN (1) | CN101014255A (en) |
| AR (1) | AR048776A1 (en) |
| GB (1) | GB0410038D0 (en) |
| WO (1) | WO2005104878A1 (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103181590A (en) * | 2011-12-30 | 2013-07-03 | 丘比株式会社 | Stuffing |
| CN103300125A (en) * | 2013-06-28 | 2013-09-18 | 山东农业大学 | Refreshing method of fresh chicken conditioning product |
| CN105054217A (en) * | 2015-08-28 | 2015-11-18 | 佛山市立高食品有限公司 | Compound food preservative |
| CN106666328A (en) * | 2016-12-06 | 2017-05-17 | 钦州阜康农副食品有限公司 | Mooncake preservative and preparation method thereof |
| CN106995595A (en) * | 2016-01-26 | 2017-08-01 | 蓝晶（北京）生物科技有限责任公司 | Polyhydroxyalkanoate biological plastics with antimicrobial effect |
| CN109998041A (en) * | 2019-04-11 | 2019-07-12 | 茂名元天水产冷冻有限公司 | A kind of preparation method of instant flavour sauce sole |
| CN109998040A (en) * | 2019-04-11 | 2019-07-12 | 茂名元天水产冷冻有限公司 | A kind of instant flavour sauce sole |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2178401A4 (en) * | 2007-07-20 | 2011-02-02 | Cargill Inc | Effluent treatment |
| CA2658440C (en) | 2008-04-04 | 2016-08-23 | Kraft Foods Global Brands Llc | Dairy composition with probiotics and anti-microbial system |
| WO2010100047A1 (en) | 2009-03-03 | 2010-09-10 | Chr. Hansen A/S | Use of datem in production media for lactic acid bacteria |
| FR2954138B1 (en) * | 2009-12-17 | 2012-03-02 | Oreal | COSMETIC TREATMENT PROCESS FOR BODY ODORS USING BACTERIOCIN COMPOSITION |
| WO2013155624A1 (en) | 2012-04-16 | 2013-10-24 | Cascades Canada Ulc | Antimicrobial compositions and uses thereof |
| US10357470B2 (en) | 2013-03-07 | 2019-07-23 | Kane Biotech Inc. | Antimicrobial-antibiofilm compositions and methods of use thereof |
| ES2894839T3 (en) * | 2013-03-07 | 2022-02-16 | Kane Biotech Inc | Antimicrobial antibiofilm compositions comprising disodium and sodium EDTA |
| US9883689B2 (en) * | 2015-04-17 | 2018-02-06 | Kerry Luxembourg S.à.r.l. | Composition and methods to control the outgrowth of pathogens and spoilage microorganisms in high moisture and low sodium systems |
| CN108236010A (en) * | 2018-01-03 | 2018-07-03 | 广州聚禅现代农业研究院有限公司 | A kind of lichee bacterium antistaling agent containing Semen Litchi extract |
| CN110122667B (en) * | 2019-05-30 | 2023-06-23 | 河南正通化工有限公司 | Feed antibacterial agent and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5260271A (en) * | 1988-06-22 | 1993-11-09 | Applied Microbiology, Inc. | Nisin compositions for use as enhanced broad range bactericides |
| US5334582A (en) * | 1988-06-22 | 1994-08-02 | Applied Microbiology, Inc. | Pharmaceutical bacteriocin compositions and methods for using the same |
| DE68927189T2 (en) * | 1988-06-22 | 1997-01-30 | Applied Microbiology Inc | Medicines containing bacteriocin containing lanthionine for use as bactericides |
| NZ232512A (en) * | 1989-02-21 | 1993-09-27 | Viskase Corp | Compositions and firms containing antibacterial agents, methods of treating foodstuffs therewith |
| IL107887A (en) * | 1992-12-08 | 2003-07-06 | Ambi Inc | Stabilized lanthionine containing bacteriocin compositions |
| JP3040294B2 (en) * | 1993-10-27 | 2000-05-15 | アサマ化成株式会社 | Food preservatives |
| JP3040293B2 (en) * | 1993-10-27 | 2000-05-15 | 多聞酒造株式会社 | Food preservatives |
| JP3040295B2 (en) * | 1993-10-27 | 2000-05-15 | アサマ化成株式会社 | Food preservatives |
| DK1423023T3 (en) * | 2001-07-13 | 2007-04-10 | Danisco | Composition with bacteriostatic and bactericidal activity against bacterial spores and vegetative cells and methods of treating foodstuffs thereby |
-
2004
- 2004-05-05 GB GBGB0410038.4A patent/GB0410038D0/en not_active Ceased
-
2005
- 2005-05-04 WO PCT/GB2005/001700 patent/WO2005104878A1/en active Application Filing
- 2005-05-04 CN CNA200580022796XA patent/CN101014255A/en active Pending
- 2005-05-05 AR ARP050101826A patent/AR048776A1/en unknown
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103181590A (en) * | 2011-12-30 | 2013-07-03 | 丘比株式会社 | Stuffing |
| CN103300125A (en) * | 2013-06-28 | 2013-09-18 | 山东农业大学 | Refreshing method of fresh chicken conditioning product |
| CN105054217A (en) * | 2015-08-28 | 2015-11-18 | 佛山市立高食品有限公司 | Compound food preservative |
| CN106995595A (en) * | 2016-01-26 | 2017-08-01 | 蓝晶（北京）生物科技有限责任公司 | Polyhydroxyalkanoate biological plastics with antimicrobial effect |
| CN106666328A (en) * | 2016-12-06 | 2017-05-17 | 钦州阜康农副食品有限公司 | Mooncake preservative and preparation method thereof |
| CN109998041A (en) * | 2019-04-11 | 2019-07-12 | 茂名元天水产冷冻有限公司 | A kind of preparation method of instant flavour sauce sole |
| CN109998040A (en) * | 2019-04-11 | 2019-07-12 | 茂名元天水产冷冻有限公司 | A kind of instant flavour sauce sole |
Also Published As
| Publication number | Publication date |
|---|---|
| GB0410038D0 (en) | 2004-06-09 |
| WO2005104878A1 (en) | 2005-11-10 |
| AR048776A1 (en) | 2006-05-24 |
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Inventor after: Yu Liang Inventor after: Yang Haiyan Inventor after: Zhou Jianjun Inventor after: Thomas Linda Valerie Inventor before: Liang Yu Inventor before: Yang Haiyan Inventor before: Zhou Jianjun Inventor before: Thomas Linda Valerie |
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Application publication date: 20070808 |