DE3345456A1 - Antibotulinische mittel fuer schmelzkaeseerzeugnisse mit hoher feuchtigkeit - Google Patents
Antibotulinische mittel fuer schmelzkaeseerzeugnisse mit hoher feuchtigkeitInfo
- Publication number
- DE3345456A1 DE3345456A1 DE19833345456 DE3345456A DE3345456A1 DE 3345456 A1 DE3345456 A1 DE 3345456A1 DE 19833345456 DE19833345456 DE 19833345456 DE 3345456 A DE3345456 A DE 3345456A DE 3345456 A1 DE3345456 A1 DE 3345456A1
- Authority
- DE
- Germany
- Prior art keywords
- nisin
- processed cheese
- toxin
- moisture content
- samples
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013351 cheese Nutrition 0.000 title description 14
- 108010053775 Nisin Proteins 0.000 claims description 73
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims description 73
- 239000004309 nisin Substances 0.000 claims description 73
- 235000010297 nisin Nutrition 0.000 claims description 73
- 235000014059 processed cheese Nutrition 0.000 claims description 58
- 239000003053 toxin Substances 0.000 claims description 40
- 231100000765 toxin Toxicity 0.000 claims description 40
- 238000000034 method Methods 0.000 claims description 25
- 238000011161 development Methods 0.000 claims description 2
- 108700012359 toxins Proteins 0.000 description 39
- 210000004215 spore Anatomy 0.000 description 30
- 238000002360 preparation method Methods 0.000 description 28
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 20
- 238000013459 approach Methods 0.000 description 19
- 230000015572 biosynthetic process Effects 0.000 description 18
- 239000000047 product Substances 0.000 description 18
- 238000011534 incubation Methods 0.000 description 17
- 235000013305 food Nutrition 0.000 description 13
- 239000000203 mixture Substances 0.000 description 13
- 231100000331 toxic Toxicity 0.000 description 13
- 230000002588 toxic effect Effects 0.000 description 13
- 239000011780 sodium chloride Substances 0.000 description 10
- 238000003860 storage Methods 0.000 description 10
- 238000004458 analytical method Methods 0.000 description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- 239000001488 sodium phosphate Substances 0.000 description 8
- 238000012360 testing method Methods 0.000 description 7
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 description 6
- 229910000397 disodium phosphate Inorganic materials 0.000 description 6
- 235000019800 disodium phosphate Nutrition 0.000 description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 6
- 229910001868 water Inorganic materials 0.000 description 6
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 5
- 239000001888 Peptone Substances 0.000 description 5
- 108010080698 Peptones Proteins 0.000 description 5
- 239000003795 chemical substances by application Substances 0.000 description 5
- 230000006866 deterioration Effects 0.000 description 5
- 238000002474 experimental method Methods 0.000 description 5
- 238000000605 extraction Methods 0.000 description 5
- 235000015097 nutrients Nutrition 0.000 description 5
- 235000019319 peptone Nutrition 0.000 description 5
- 229910052708 sodium Inorganic materials 0.000 description 5
- 239000011734 sodium Substances 0.000 description 5
- 238000009472 formulation Methods 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 241001465754 Metazoa Species 0.000 description 3
- 241000699666 Mus <mouse, genus> Species 0.000 description 3
- 241000699670 Mus sp. Species 0.000 description 3
- 230000001580 bacterial effect Effects 0.000 description 3
- 238000004166 bioassay Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 230000002401 inhibitory effect Effects 0.000 description 3
- 239000004310 lactic acid Substances 0.000 description 3
- 235000014655 lactic acid Nutrition 0.000 description 3
- 239000011159 matrix material Substances 0.000 description 3
- 239000002609 medium Substances 0.000 description 3
- 239000008223 sterile water Substances 0.000 description 3
- 239000000725 suspension Substances 0.000 description 3
- NVNLLIYOARQCIX-GSJOZIGCSA-N 1414-45-5 Chemical compound N1C(=O)C(CC(C)C)NC(=O)C(=C)NC(=O)C(C(C)CC)NC(=O)C(NC(=O)C(=C/C)/NC(=O)C(N)C(C)CC)CSCC1C(=O)NC1C(=O)N2CCCC2C(=O)NCC(=O)NC(C(=O)NC(CCCCN)C(=O)NC2C(NCC(=O)NC(C)C(=O)NC(CC(C)C)C(=O)NC(CCSC)C(=O)NCC(=O)NC(CSC2C)C(=O)NC(CC(N)=O)C(=O)NC(CCSC)C(=O)NC(CCCCN)C(=O)NC2C(NC(C)C(=O)NC3C(=O)NC(C(NC(CC=4NC=NC=4)C(=O)NC(CSC3C)C(=O)NC(CO)C(=O)NC(C(C)CC)C(=O)NC(CC=3NC=NC=3)C(=O)NC(C(C)C)C(=O)NC(=C)C(=O)NC(CCCCN)C(O)=O)=O)CSC2C)=O)=O)CSC1C NVNLLIYOARQCIX-GSJOZIGCSA-N 0.000 description 2
- 240000002129 Malva sylvestris Species 0.000 description 2
- 235000006770 Malva sylvestris Nutrition 0.000 description 2
- 238000003556 assay Methods 0.000 description 2
- 210000004666 bacterial spore Anatomy 0.000 description 2
- 230000000721 bacterilogical effect Effects 0.000 description 2
- 238000002635 electroconvulsive therapy Methods 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 235000013861 fat-free Nutrition 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 230000005764 inhibitory process Effects 0.000 description 2
- 238000011835 investigation Methods 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 231100000252 nontoxic Toxicity 0.000 description 2
- 230000003000 nontoxic effect Effects 0.000 description 2
- 230000003389 potentiating effect Effects 0.000 description 2
- 229910000162 sodium phosphate Inorganic materials 0.000 description 2
- 235000011008 sodium phosphates Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 2
- RNAMYOYQYRYFQY-UHFFFAOYSA-N 2-(4,4-difluoropiperidin-1-yl)-6-methoxy-n-(1-propan-2-ylpiperidin-4-yl)-7-(3-pyrrolidin-1-ylpropoxy)quinazolin-4-amine Chemical compound N1=C(N2CCC(F)(F)CC2)N=C2C=C(OCCCN3CCCC3)C(OC)=CC2=C1NC1CCN(C(C)C)CC1 RNAMYOYQYRYFQY-UHFFFAOYSA-N 0.000 description 1
- 108010023063 Bacto-peptone Proteins 0.000 description 1
- 208000003508 Botulism Diseases 0.000 description 1
- BYMMIQCVDHHYGG-UHFFFAOYSA-N Cl.OP(O)(O)=O Chemical compound Cl.OP(O)(O)=O BYMMIQCVDHHYGG-UHFFFAOYSA-N 0.000 description 1
- 241001112696 Clostridia Species 0.000 description 1
- 241000193403 Clostridium Species 0.000 description 1
- 241000192125 Firmicutes Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 241000208204 Linum Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000002320 anti-botulinal effect Effects 0.000 description 1
- 230000000845 anti-microbial effect Effects 0.000 description 1
- 230000001147 anti-toxic effect Effects 0.000 description 1
- 230000000890 antigenic effect Effects 0.000 description 1
- 239000004599 antimicrobial Substances 0.000 description 1
- 239000012223 aqueous fraction Substances 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- UCQFCFPECQILOL-UHFFFAOYSA-N diethyl hydrogen phosphate Chemical compound CCOP(O)(=O)OCC UCQFCFPECQILOL-UHFFFAOYSA-N 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 231100000206 health hazard Toxicity 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 239000002054 inoculum Substances 0.000 description 1
- 230000035987 intoxication Effects 0.000 description 1
- 231100000566 intoxication Toxicity 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 239000008188 pellet Substances 0.000 description 1
- 238000005191 phase separation Methods 0.000 description 1
- 239000008363 phosphate buffer Substances 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012552 review Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- GNBVPFITFYNRCN-UHFFFAOYSA-M sodium thioglycolate Chemical compound [Na+].[O-]C(=O)CS GNBVPFITFYNRCN-UHFFFAOYSA-M 0.000 description 1
- KEAYESYHFKHZAL-IGMARMGPSA-N sodium-23 atom Chemical compound [23Na] KEAYESYHFKHZAL-IGMARMGPSA-N 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 230000001647 sporostatic effect Effects 0.000 description 1
- 230000028070 sporulation Effects 0.000 description 1
- 238000010561 standard procedure Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 231100000167 toxic agent Toxicity 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 108010050327 trypticase-soy broth Proteins 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 230000003442 weekly effect Effects 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B11/00—Preservation of milk or dairy products
- A23B11/60—Preservation of cheese or cheese preparations
- A23B11/65—Preservation of cheese or cheese preparations by addition of preservatives
- A23B11/67—Preservation of cheese or cheese preparations by addition of preservatives of antibiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
- A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
- A23C19/082—Adding substances to the curd before or during melting; Melting salts
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Dairy Products (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US50330583A | 1983-06-10 | 1983-06-10 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| DE3345456A1 true DE3345456A1 (de) | 1984-12-13 |
| DE3345456C2 DE3345456C2 (enrdf_load_stackoverflow) | 1993-04-29 |
Family
ID=24001541
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DE19833345456 Granted DE3345456A1 (de) | 1983-06-10 | 1983-12-15 | Antibotulinische mittel fuer schmelzkaeseerzeugnisse mit hoher feuchtigkeit |
Country Status (5)
| Country | Link |
|---|---|
| AU (1) | AU2025183A (enrdf_load_stackoverflow) |
| BE (1) | BE898098A (enrdf_load_stackoverflow) |
| DE (1) | DE3345456A1 (enrdf_load_stackoverflow) |
| ES (1) | ES533515A0 (enrdf_load_stackoverflow) |
| GB (1) | GB2141016B (enrdf_load_stackoverflow) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0186498B1 (en) * | 1984-12-26 | 1991-11-21 | APLIN & BARRETT LTD. | Use of nisin to prevent spoilage of alcoholic beverages |
| EP0453972B1 (en) * | 1990-04-23 | 1994-02-09 | HAARMANN & REIMER CORP. | Use of lanthionines for control of post-processing contamination in food |
| US5670197A (en) * | 1995-09-29 | 1997-09-23 | Nabisco, Inc. | Low-acid, high-moisture processed cheese spread and method of making |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB713251A (en) * | 1951-03-07 | 1954-08-11 | Nat Res Dev | Improvements in or relating to the manufacture or preservation of cheese |
| US2744827A (en) * | 1951-03-07 | 1956-05-08 | Nat Res Dev | Manufacture and preservation of cheese |
-
1983
- 1983-10-18 AU AU20251/83A patent/AU2025183A/en not_active Abandoned
- 1983-10-21 GB GB08328195A patent/GB2141016B/en not_active Expired
- 1983-10-27 BE BE0/211784A patent/BE898098A/fr not_active IP Right Cessation
- 1983-12-15 DE DE19833345456 patent/DE3345456A1/de active Granted
-
1984
- 1984-06-08 ES ES533515A patent/ES533515A0/es active Granted
Non-Patent Citations (1)
| Title |
|---|
| Joha Schmelzkäse Buch, Benckiser- Knapsack GmbH, Ludwigshafen, 1970, S. 99-101 u. S. 241 * |
Also Published As
| Publication number | Publication date |
|---|---|
| ES8601657A1 (es) | 1985-11-16 |
| GB2141016B (en) | 1987-07-08 |
| DE3345456C2 (enrdf_load_stackoverflow) | 1993-04-29 |
| GB8328195D0 (en) | 1983-11-23 |
| ES533515A0 (es) | 1985-11-16 |
| GB2141016A (en) | 1984-12-12 |
| BE898098A (fr) | 1984-02-15 |
| AU2025183A (en) | 1984-12-13 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 8128 | New person/name/address of the agent |
Representative=s name: LUDERSCHMIDT, W., DIPL.-CHEM. DR.PHIL.NAT., PAT.-A |
|
| 8128 | New person/name/address of the agent |
Representative=s name: KUHNEN, R., DIPL.-ING. WACKER, P., DIPL.-ING. DIPL |
|
| 8110 | Request for examination paragraph 44 | ||
| D2 | Grant after examination | ||
| 8364 | No opposition during term of opposition |