CN114585256A - 迷迭香提取物、培养葡萄糖和缓冲醋之间的协同抗微生物作用 - Google Patents
迷迭香提取物、培养葡萄糖和缓冲醋之间的协同抗微生物作用 Download PDFInfo
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- CN114585256A CN114585256A CN202080073818.XA CN202080073818A CN114585256A CN 114585256 A CN114585256 A CN 114585256A CN 202080073818 A CN202080073818 A CN 202080073818A CN 114585256 A CN114585256 A CN 114585256A
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Abstract
本发明涉及包含已知的“清洁标签”抗微生物物质的新的协同组合物以及用于稳定食品物质以对抗典型食源性腐败微生物和/或病原体的方法。本发明的另一个目的是提供可以在这样的方法中使用的“清洁标签”抗微生物剂的新组合。
Description
发明领域
本发明涉及抗微生物方法和可用于这样的方法的新的抗微生物组合物。为了寻找一种新的且强效的“清洁标签”抗微生物方案,测试了三种不同类别的抗微生物剂,包括植物提取物(如植物精油)、培养葡萄糖和缓冲醋的协同抗微生物效果。当将迷迭香提取物或迷迭香精油、培养葡萄糖和缓冲醋组合时,观察到惊人的协同作用。这些抗微生物剂中的两种和/或三种的组合均显示出对肠沙门氏菌肠亚种鼠伤寒血清型(Salmonella entericiasubsp.enterica serovar Typhimurium)的协同抗微生物作用。
发明背景
传统上,化学防腐剂与各种加工助剂组合应用于食品系统,以防止食品腐败微生物或食源性病原体。然而,消费者对天然和无添加剂食品的需求日益增长,促使食品行业寻求有效的“清洁标签”抗微生物解决方案,以保持食品的安全性和稳定性。
培养葡萄糖是一种可商购的食品添加剂,由糖源(如玉米、蔗糖)或基于乳制品的来源(包括脱脂奶)发酵制备。培养葡萄糖由各种发酵代谢物组成,其中主要活性成分是抗微生物肽和有机酸。参与发酵的微生物主要是益生菌,如丙酸菌(包括费氏丙酸杆菌(Propionibacterium freudenreichii))和乳酸菌(包括乳酸乳球菌(Lactococcuslactis))。培养葡萄糖的主要用途是抑制食品系统中细菌、酵母和霉菌的生长。在包括乳制品、烘焙食品或烹饪产品的各种应用中,培养葡萄糖可以是有效的防腐剂。然而,当以有效剂量使用时,该产品通常会给产品带来可口特征。
越来越多证据表明,植物材料具有抗微生物活性的潜力,这促使研究人员研究不同的提取物,以在各种应用中抑制细菌、酵母和霉菌。植物次生代谢物是因植物防御机制而闻名的天然化合物,具有包括抗微生物作用在内的多种生物活性。其包括生物碱、类黄酮、单宁、萜烯、醌和树脂。在食品和饲料工业中使用植物提取物作为抗微生物剂的主要限制之一是,植物提取物通常需要高有效剂量,从而对所应用的基质的感官特性产生负面影响。
精油是从植物生物质中提取的挥发性化合物的混合物,并且已被确定为天然抗微生物剂,其活性主要被认为来自酚类成分。然而,因其高风味特征精油作为食品防腐剂的使用受限,其高风味特征会对所应用的食品的感官特性产生负面影响。
缓冲醋是当前食品工业中化学防腐剂的另一种“清洁标签”替代品,尤其是用于肉类和家禽肉。众所周知,缓冲醋可以抑制食源性病原体和常见腐败生物的生长。通过使用钠基或钾基碱来缓冲醋,可以降低醋的味觉影响。然而,显示抗微生物活性所需的缓冲醋浓度往往会在终产品中产生“醋”或“酸”性特征,并对感官特性产生负面影响。
本发明确定了协同组合,其可以在较低浓度下有效抑制腐败微生物或病原体的生长,从而减少组分抗微生物剂的相关风味影响。这些协同组合可用于肉类和家禽肉、酱汁和调味品、沙拉、鹰嘴豆泥、海鲜、化妆品和/或营养补充剂。
发明目的
本发明的目的是提供包含已知的“清洁标签”抗微生物物质的新的协同组合物,以及用于稳定食品物质以对抗典型食源性腐败微生物和/或病原体的方法。本发明的协同组合物和方法旨在替代当前的合成抗微生物剂和利用合成抗微生物剂的方法,所述合成抗微生物剂例如双乙酸钠、乳酸钾和苯甲酸钠。本发明的另一目的是提供可以在这样的方法中使用的“清洁标签”抗微生物剂的新组合。
发明概述
本发明涉及包含至少两种抗微生物成分的抗微生物组合物,所述抗微生物成分选自植物提取物(包括植物精油)、培养葡萄糖和缓冲醋,其中所述组合物显示出协同抗微生物活性。
本发明的另一个方面涉及这样的抗微生物组合物,其中所述植物提取物成分为迷迭香提取物。
本发明的另一个方面涉及这样的抗微生物组合物,其中所述迷迭香提取物是低精油含量(例如,0.06-0.63%w/w)的去味迷迭香提取物。
本发明的另一个方面涉及这样的抗微生物组合物,其中所述植物提取成分为植物精油。
本发明的另一个方面涉及这样的抗微生物组合物,其中所述植物精油成分为迷迭香精油。
本发明的另一个方面涉及这样的抗微生物组合物,其中所述培养葡萄糖成分为糖源(如玉米、蔗糖)或基于乳制品的来源(包括脱脂奶)的发酵产物。
本发明的另一个方面涉及这样的抗微生物组合物,其中缓冲醋成分是玉米和蔗糖的发酵产物,但也可适用于具有乙酸作为主要成分的普通醋混合物。
在一个实施方案中,缓冲醋成分选自具有乙酸作为主要成分的普通醋混合物。
在一个实施方案中,抗微生物组合物包含迷迭香提取物和培养葡萄糖。
在一个实施方案中,抗微生物组合物包含迷迭香提取物和缓冲醋。
在一个实施方案中,抗微生物组合物包含迷迭香精油和培养葡萄糖。
在一个实施方案中,抗微生物组合物包含迷迭香精油和缓冲醋。
在一个实施方案中,抗微生物组合物包含培养葡萄糖和缓冲醋。
在一个实施方案中,抗微生物组合物包含迷迭香提取物、培养葡萄糖和缓冲醋。
在一个实施方案中,抗微生物组合物包含迷迭香精油、培养葡萄糖和缓冲醋。
本发明的另一个方面涉及包含所述抗微生物组合物的稳定化的食品、饮料、化妆品和/或营养补充剂。
本发明的另一个方面涉及用于稳定食品、饮料、化妆品和/或营养补充剂的方法,包括掺入有效量的抗微生物组合物,其中所述组合物显示出协同抗微生物活性。
在该方法的一个实施方案中,抗微生物组合物包含两种抗微生物成分。
在该方法的一个实施方案中,抗微生物组合物包含三种抗微生物成分。
附图简述
图1显示了迷迭香精油(RO)和培养葡萄糖(CD)的抗微生物测试。
图2显示了迷迭香精油(RO)和缓冲醋(BV)的抗微生物测试。
图3显示了培养葡萄糖(CD)和缓冲醋(BV)的抗微生物测试。
图4显示了迷迭香精油(RO)、培养葡萄糖(CD)和缓冲醋(BV)的抗微生物测试。
图5显示了A)迷迭香精油(RO)、培养葡萄糖(CD)以及RO和CD的组合;B)迷迭香精油(RO)、缓冲醋(BV)以及RO和BV的组合;和C)培养葡萄糖(CD)、缓冲醋(BV)以及CD和BV的组合的抗微生物测试。
图6显示了A)缓冲醋(BV)和甜椒叶油(PO);B)培养葡萄糖(CD)和丁香油(CO);和C)培养葡萄糖(CD)和百里香油(TO)的抗微生物测试。
图7显示了包封的迷迭香精油、培养葡萄糖和缓冲醋对新鲜的磨碎的火鸡肉中沙门氏菌属混合物(cocktail)的协同抗微生物活性。
图8显示了包封的迷迭香精油、培养葡萄糖和缓冲醋对新鲜的磨碎的火鸡肉中大肠菌群的协同抗微生物活性。
图9显示了干燥的迷迭香提取物、培养葡萄糖和缓冲醋对新鲜的磨碎的火鸡肉中总好氧细菌的协同抗微生物活性。
图10显示了干燥的迷迭香提取物、培养葡萄糖和缓冲醋对鸡肉沙拉中李斯特菌属的协同抗微生物活性。
发明详述
微生物菌株和培养条件
肠沙门氏菌鼠伤寒血清型(Salmonella enterica serovarTyphimurium)(ATCC14028TM)从ATCC(Manassas,VA)获得。供选择地,包括丙酸杆菌属、乳酸乳球菌、罗伊氏乳杆菌在内的乳酸菌也可以作为代表性微生物来源用于试验中。使用脑心浸液肉汤(BD,Sparks,MD)作为生长培养基,并用HCl调节至pH 5.2。使用氯霉素(Sigma,St.Louis,MO)作为阳性对照。所有培养物均在37℃下,在220rpm搅拌下孵育24小时。通过使用BIOTEKPowerWave HT 340分光光度计(BIOTEK,Winooski,VT)测量600nm处的光密度(OD600)来确定生长。增量生长通过在24小时测量的生长值减去在0小时测量的生长值来计算。
培养葡萄糖是通过玉米糖或蔗糖或替代糖源发酵制备的。
缓冲醋是通过玉米和蔗糖发酵制备的,但也可适用于具有乙酸作为主要成分的普通醋混合物。
抗微生物协同作用确定
通过以下等式计算百分比抑制:
所有实验一式三份进行。
双因素协同作用测试
测试了迷迭香精油(RO)、缓冲醋(BV)和培养葡萄糖(CD)对鼠伤寒沙门氏菌(S.Typhimurium)的协同抗微生物活性。在进行协同作用测试之前,确定每种混合物的最小抑制浓度(MIC)。显示亚抑制作用和无抑制作用的浓度用于协同作用测试。
双因素协同作用由以下等式确定:
-[a%迷迭香精油和b%培养葡萄糖混合物]的百分比抑制>[a%迷迭香精油]的百分比抑制+[b%培养葡萄糖]的百分比抑制
-[a%迷迭香精油和c%缓冲醋混合物]的百分比抑制>[a%迷迭香精油]的百分比抑制+[c%缓冲醋]的百分比抑制
-[b%培养葡萄糖和c%缓冲醋混合物]的百分比抑制>[b%培养葡萄糖]的百分比抑制+[c%缓冲醋]的百分比抑制
三因素协同作用测试
用于三因素协同作用测试的迷迭香精油、缓冲醋和培养葡萄糖的浓度设计在两种物质组合时具有轻微的协同抗微生物作用,但未显示出对鼠伤寒沙门氏菌的100%抑制。
当满足所有下列条件时确定为三因素协同作用:
-[a%迷迭香精油和b%培养葡萄糖和c%缓冲醋混合物]的百分比抑制>[a%迷迭香精油]的百分比抑制+[b%培养葡萄糖]的百分比抑制+[c%缓冲醋]的百分比抑制
-[a%迷迭香精油和b%培养葡萄糖和c%缓冲醋混合物]的百分比抑制>[a%迷迭香精油和b%培养葡萄糖混合物]的百分比抑制+[c%缓冲醋]的百分比抑制
-[a%迷迭香精油和b%培养葡萄糖和c%缓冲醋混合物]的百分比抑制>[a%迷迭香精油和c%缓冲醋混合物]的百分比抑制+[b%培养葡萄糖]的百分比抑制
-[a%迷迭香精油和b%培养葡萄糖和c%缓冲醋混合物]的百分比抑制>[b%培养葡萄糖和c%缓冲醋混合物]的百分比抑制+[a%迷迭香精油]的百分比抑制
食品模型中的抗微生物测试
微生物菌株和培养条件
肠沙门氏菌肠亚种鼠伤寒血清型(ATCC14028TM)、肠沙门氏菌肠亚种鼠伤寒血清型(ATCC700720TM)、肠沙门氏菌肠亚种肠炎血清型(Salmonella entericasubsp.enterica serovar Enteritidis)(ATCC4931TM)、肠沙门氏菌肠亚种新港血清型(Salmonellaenterica subsp.enterica serovar Newport)(ATCC6962TM)从ATCC(Manassas,VA)获得。菌株最初在脑心浸液肉汤(BD,Sparks,MD)中在37℃下在220rpm的搅拌下生长24小时,然后接种于食物基质中。所有4种沙门氏菌属的菌株都单独生长,随后在接种前合并为混合物。
单核细胞增生李斯特菌(Listeria monocytogenes)ATCC19115TM、单核细胞增生李斯特菌ATCC19115TM、单核细胞增生李斯特菌ATCC19115TM从ATCC(Manassas,VA)获得。菌株最初在脑心浸液肉汤(BD,Sparks,MD)中在37℃下在220rpm的搅拌下生长24小时,然后接种于食物基质中。所有3种单核细胞增生李斯特菌的菌株单独生长,随后在接种前合并为混合物。
磨碎的火鸡肉模型制备(用于沙门氏菌属和大肠菌群攻击测试)
从当地商店购买新鲜的磨碎的火鸡肉(80%瘦肉和20%肥肉)并立即转移到实验室。将磨碎的火鸡肉粗磨(16毫米)并随后细磨(5毫米)。将抗微生物混合物直接添加到无菌均质袋中的磨碎的火鸡肉中,并用均质机(Seward stomacher 400Circulator)以230rpm均质化两次,每次1分钟。
鸡肉沙拉模型制备(用于李斯特菌属攻击测试)
从当地商店购买新鲜鸡胸肉、芹菜、蛋黄酱、食盐、黑胡椒,并转移到实验室。鸡胸肉在热水中煮至内部温度达到74℃,并切成2厘米的方块。芹菜用冷水洗涤,干燥,并切成1厘米的块。通过将1640克煮熟的鸡肉方块、105克芹菜、180克蛋黄酱、2克黑胡椒和10克食盐混合制备鸡肉沙拉模型。将抗微生物混合物直接添加到无菌均质袋中的鸡肉沙拉中,用均质机(Seward stomacher 400Circulator)以230rpm均质化两次,每次1分钟。
微生物取样
将食物样品(25克)转移到无菌均质袋中,并用0.1%蛋白胨水充满至250克。混合物以230rpm均质化1分钟,并连续稀释至适当水平,然后将稀释液铺在选择性琼脂培养基上,接着在37℃下孵育24小时。为了对沙门氏菌属计数,将样品稀释液铺在XLD(木糖赖氨酸脱氧胆酸)琼脂培养基上,并对具有黑色中心的红色菌落计数。XLD琼脂上出现的黄色菌落是革兰氏阴性菌和赖氨酸脱羧酶阴性菌,并且被认为是大肠菌群。通过将样品铺在总平板计数(TPC)琼脂上并在30℃下孵育24小时来确定总平板计数。通过将样品铺在李斯特菌属选择性琼脂(LSA)上,并在37℃下孵育24至48小时,确定单核细胞增生李斯特菌计数。
实施例
以下实施例说明了本发明,但不限制其范围。
实施例1迷迭香精油和培养葡萄糖之间的双因素协同作用
肠沙门氏菌鼠伤寒血清型(ATCC14028TM)以脑心浸液肉汤作为生长培养基,在37℃下在220rpm的搅拌下培养24小时,并用HCl调节pH至pH 5.2。使用氯霉素作为阳性对照。通过测量600nm处的光密度来确定生长。增量生长通过在24小时测量的生长减去在0小时测量的生长来计算。如以下和图1中所示,提供了测试抗微生物剂及其百分比抑制:
实施例2迷迭香精油和缓冲醋之间的双因素协同作用
肠沙门氏菌鼠伤寒血清型(ATCC14028TM)以脑心浸液肉汤作为生长培养基,在37℃下在220rpm的搅拌下培养24小时,并用HCl调节pH至pH 5.2。使用氯霉素作为阳性对照。通过测量600nm处的光密度来确定生长。增量生长通过在24小时测量的生长减去在0小时测量的生长来计算。如以下和图2中所示,提供了测试抗微生物剂及其百分比抑制:
实施例3培养葡萄糖和缓冲醋之间的双因素协同作用
肠沙门氏菌鼠伤寒血清型(ATCC14028TM)以脑心浸液肉汤作为生长培养基,在37℃下在220rpm的搅拌下培养24小时,并用HCl调节pH至pH 5.2。使用氯霉素作为阳性对照。通过测量600nm处的光密度来确定生长。增量生长通过在24小时测量的生长减去在0小时测量的生长来计算。如以下和图3中所示,提供了测试抗微生物剂及其百分比抑制:
实施例4迷迭香精油、培养葡萄糖和缓冲醋之间的三因素协同作用
为了评价相应的抗微生物测试物质之间的三因素协同作用,降低了这些物质的浓度,并将三因素协同作用与使用降低浓度的测试抗微生物剂之间的双因素协同作用进行比较。肠沙门氏菌鼠伤寒血清型(ATCC14028TM)以脑心浸液肉汤作为生长培养基,在37℃下在220rpm的搅拌下培养24小时,并用HCl调节pH至pH 5.2。使用氯霉素作为阳性对照。通过测量600nm处的光密度来确定生长。增量生长通过在24小时测量的生长减去在0小时测量的生长来计算。如以下和图4和图5中所示,提供了测试抗微生物剂及其百分比抑制:
实施例5各种精油与培养葡萄糖和缓冲醋的组合之间的双因素协同作用
为了评价相应的抗微生物测试物质和选自丁香、百里香和甜椒叶的各种其他精油之间的协同作用的可能性,单独以及与培养葡萄糖和缓冲醋组合评价另外的精油提取物的亚抑制浓度。由于所评价的精油对用培养葡萄糖和缓冲醋观察到的抑制表现出拮抗作用或非协同作用,因此,培养葡萄糖和缓冲醋的浓度与在迷迭香精油三因素协同作用实验中使用的亚抑制浓度相比提高。肠沙门氏菌鼠伤寒血清型(ATCC14028TM)以脑心浸液肉汤作为生长培养基,在37℃下在220rpm的搅拌下培养24小时,并用HCl调节pH至pH 5.2。使用氯霉素作为阳性对照。通过测量600nm处的光密度来确定生长。增量生长通过在24小时测量的生长减去在0小时测量的生长来计算。如以下和图6中所示,提供了测试抗微生物剂及其百分比抑制:
实施例6包封的迷迭香精油、培养葡萄糖和缓冲醋对新鲜的磨碎的火鸡肉中沙门氏菌属混合物和大肠菌群的协同抗微生物活性
肠沙门氏菌肠亚种鼠伤寒血清型(ATCC14028TM)、肠沙门氏菌肠亚种鼠伤寒血清型(ATCC700720TM)、肠沙门氏菌肠亚种肠炎血清型(ATCC4931TM)、肠沙门氏菌肠亚种新港血清型(ATCC6962TM)在脑心浸液肉汤(BD,Sparks,MD)中在37℃下在220rpm的搅拌下单独培养24小时,然后合并为混合物。制备新鲜的磨碎的火鸡肉并与每种抗微生物处理物混合:1)对照处理物,不添加抗微生物剂(对照),2)以50:50比例混合的0.3%的培养葡萄糖和缓冲醋混合物(0.3%CDV),3)5%包封的迷迭香精油,20%负载率(loadingyield)(5%RO),和4)0.3%CDV+5%RO。在添加抗微生物处理物后,将沙门氏菌属混合物接种到磨碎的火鸡肉中,目标初始群体为约4log CFU/g。然后将磨碎的火鸡肉样品真空包装,并在10℃下储存14天的时期,通过将样品铺在XLD琼脂培养基上并对具有黑色中心的红色菌落计数来确定沙门氏菌属群体。XLD琼脂上出现的黄色菌落是革兰氏阴性和赖氨酸脱羧酶阴性菌,并且被认为是大肠菌群。所有实验一式两份进行,并报告平均值。
与其他处理物相比,0.3%CDV+5%RO处理的磨碎的火鸡肉通过非常有效地抑制沙门氏菌属的生长而显示出最佳结果。结果如图7所示。当比较第14天(3.1log CFU/g)和第0天(3.8log CFU/g)时,观察到杀细菌作用(沙门氏菌属计数减少)。特别是在第4天,单独的迷迭香精油(5%RO)没有显示出对沙门氏菌属的抑制作用,但当迷迭香精油与培养葡萄糖和缓冲醋组合时,观察到明显的协同抗微生物作用。
培养葡萄糖、缓冲醋和包封的迷迭香精油的组合也表现最佳,并且对大肠菌群显示出协同抗微生物作用。结果显示在图8中。
实施例7干燥的迷迭香提取物、培养葡萄糖和缓冲醋对新鲜的磨碎的火鸡肉中腐败微生物的协同抗微生物活性
将新鲜的磨碎的火鸡肉(80%瘦肉和20%肥肉)粗磨(16毫米)随后细磨(5毫米),并与每组抗微生物处理物混合:1)对照处理物,不添加抗微生物剂(对照),2)以50:50比例混合的1%培养葡萄糖和缓冲醋混合物(CDV),3)2.2%干燥的迷迭香提取物、85%培养葡萄糖、13.85%麦芽糊精和0.7%二氧化硅的1%混合物(NCD)和4)2.2%干燥的迷迭香提取物、50%培养葡萄糖、35%缓冲醋、13.85%麦芽糊精和0.7%二氧化硅的1%混合物(1%NCDV)。将磨碎的火鸡肉样品真空包装,并在4℃下储存17天的时期,通过将样品铺在总平板计数(TPC)琼脂上来检查总平板计数。所有实验一式两份进行,并报告平均值。
1%NCD是抑制总好氧细菌的最有效的抗微生物剂。虽然1%NCD处理物在第5天的总平板计数的平均值与第0天相比显示轻微增加,但差异不是统计学显著的。与不含迷迭香提取物的CDV相比,用NCD的组合处理的磨碎的火鸡肉更有效地抑制总好氧细菌生长(图9),在第17天显示出1.6个对数差异。另一方面,与其他两种处理物相比,NCD处理物表现不佳。
当以相同的浓度(2.2%)单独使用干燥的迷迭香提取物时,没有观察到抗微生物活性(数据未显示),证明组合作用是协同的。
为了确定在协同组合中添加干燥的迷迭香提取物的额外协同作用抑制了哪些微生物,分离了在来自1%CDV处理的磨碎的火鸡肉样品而非来自1%NCDV处理的样品的TPC琼脂上生长的菌落,并通过16srRNA测序确定,所有分离的菌落均被确定为假单胞菌属。
实施例8干燥的迷迭香提取物、培养葡萄糖和缓冲醋对鸡肉沙拉中单核细胞增生李斯特菌的协同抗微生物活性
单核细胞增生李斯特菌ATCC19115TM、单核细胞增生李斯特菌ATCC19115TM、单核细胞增生李斯特菌ATCC19115TM从ATCC(Manassas,VA)获得。菌株最初在脑心浸液肉汤(BD,Sparks,MD)中在37℃下在220rpm的搅拌下生长24小时,然后接种于食物基质中。所有3种单核细胞增生李斯特菌的菌株单独生长,然后在接种前合并为混合物。制备鸡肉沙拉并与每种抗微生物处理物混合:1)对照处理物,不添加抗微生物剂(对照),2)以50:50比例混合的1%培养葡萄糖和缓冲醋混合物(CDV),3)2.2%干燥的迷迭香提取物、85%培养葡萄糖、13.85%麦芽糊精和0.7%二氧化硅的1%混合物(NCD),和4)2.2%干燥的迷迭香提取物、50%培养葡萄糖、35%缓冲醋、13.85%麦芽糊精和0.7%二氧化硅的1%混合物(1%NCDV)。在添加抗微生物处理物后,将李斯特菌属混合物接种到鸡肉沙拉中,目标初始群体为约4log CFU/g。将鸡肉沙拉样品在4℃下储存28天的时期,通过将样品铺在LSA琼脂培养基上并计数黑色菌落来检查单核细胞增生李斯特菌群体。所有实验一式两份进行,并报告平均值。
干燥的迷迭香提取物、培养葡萄糖和缓冲醋(NCDV)处理物的组合比培养葡萄糖和缓冲醋(CDV)的组合或干燥的迷迭香提取物和培养葡萄糖(NCD)的组合表现更好。在第21天,与其他两种处理物相比,1%NCD具有更高的单核细胞增生李斯特菌计数,并且在第28天,1%CDV和1%NCD处理物具有比1%NCDV更高的单核细胞增生李斯特菌计数。当以相同的浓度(2.2%)单独使用干燥的迷迭香提取物时,没有观察到抗微生物活性(数据未显示),证明组合作用是协同的。
*****
本发明不限于本文所述的具体实施方案的范围。实际上,除了本文所述以外的本发明的各种修改对于本领域技术人员而言将从前面的描述而变得显而易见。这些修改旨在落入所附权利要求的范围内。
本文引用的所有专利、申请、出版物、测试方法、文献和其他材料均通过引用并入本文。
*****
Claims (18)
1.一种抗微生物组合物,其包含至少两种选自植物提取物、培养葡萄糖和缓冲醋的抗微生物成分,其中所述组合物表现出协同抗微生物活性。
2.根据权利要求1所述的抗微生物组合物,其中所述植物提取物成分是迷迭香提取物。
3.根据权利要求1所述的抗微生物组合物,其中所述植物提取物成分是植物精油。
4.根据权利要求3所述的抗微生物组合物,其中所述植物精油是迷迭香精油。
5.根据权利要求1至4中任一项所述的抗微生物组合物,其中所述培养葡萄糖成分为诸如玉米、蔗糖的糖源或包括脱脂奶在内的基于乳制品的来源的发酵产物。
6.根据权利要求1至5中任一项所述的抗微生物组合物,其中所述缓冲醋成分是玉米和蔗糖的发酵产物,但也可适用于具有乙酸作为主要成分的普通醋混合物。
7.根据权利要求1至5中任一项所述的抗微生物组合物,其中所述缓冲醋成分选自具有乙酸作为主要成分的普通醋混合物。
8.根据权利要求1所述的抗微生物组合物,其包含迷迭香提取物和培养葡萄糖。
9.根据权利要求1所述的抗微生物组合物,其包含迷迭香精油和缓冲醋。
10.根据权利要求1所述的抗微生物组合物,其包含迷迭香精油和培养葡萄糖。
11.根据权利要求1所述的抗微生物组合物,其包含迷迭香精油和缓冲醋。
12.根据权利要求1所述的抗微生物组合物,其包含培养葡萄糖和缓冲醋。
13.根据权利要求1所述的抗微生物组合物,其包含迷迭香提取物、培养葡萄糖和缓冲醋。
14.根据权利要求1所述的抗微生物组合物,其包含迷迭香精油、培养葡萄糖和缓冲醋。
15.一种稳定化的食品、饮料、化妆品和/或营养补充剂,其包含根据权利要求1至14中任一项所述的抗微生物组合物。
16.一种用于稳定食品、饮料、化妆品和/或营养补充剂的方法,包括掺入有效量的根据权利要求1至14中任一项所述的抗微生物组合物,其中所述组合物表现出协同抗微生物活性。
17.根据权利要求16所述的方法,其中所述抗微生物组合物包含两种抗微生物成分。
18.根据权利要求16所述的方法,其中所述抗微生物组合物包含三种抗微生物成分。
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