MX2017010064A - Reduccion de la concentracion de bacterias gramnegativas en un producto alimenticio fermentado por la combinacion de extracto de vino tinto y un cultivo que comprende por lo menos una cepa bacteriana de acido lactico productora de bacteriocina. - Google Patents

Reduccion de la concentracion de bacterias gramnegativas en un producto alimenticio fermentado por la combinacion de extracto de vino tinto y un cultivo que comprende por lo menos una cepa bacteriana de acido lactico productora de bacteriocina.

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Publication number
MX2017010064A
MX2017010064A MX2017010064A MX2017010064A MX2017010064A MX 2017010064 A MX2017010064 A MX 2017010064A MX 2017010064 A MX2017010064 A MX 2017010064A MX 2017010064 A MX2017010064 A MX 2017010064A MX 2017010064 A MX2017010064 A MX 2017010064A
Authority
MX
Mexico
Prior art keywords
gram
concentration
food product
negative bacteria
red wine
Prior art date
Application number
MX2017010064A
Other languages
English (en)
Inventor
Erkes Michael
Martin SEIBERT Tim
Original Assignee
Chr Hansen As
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Chr Hansen As filed Critical Chr Hansen As
Publication of MX2017010064A publication Critical patent/MX2017010064A/es

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Classifications

    • 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
    • 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
    • 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
    • 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
    • A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
    • 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
    • A23L3/3571—Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/133—Curvatus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/41—Pediococcus
    • A23V2400/413—Acidilactici

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Microbiology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Botany (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

La presente invención se relaciona a un método para reducir la concentración de bacterias Gramnegativas en un producto alimenticio, el método que comprende agregar un extracto de vino tinto producido de vino tinto por dealcoholización, concentración y secado y un cultivo que comprende por lo menos una cepa bacteriana de ácido láctico que produce bacteriocina clase IIa a un producto alimenticio, madurar el producto alimenticio y almacenar el producto alimenticio en una temperatura de a lo más 15°C hasta una concentración menor a 1 E-1 de bacterias Gramnegativas. En una modalidad preferida de la invención, bacterias Gramnegativas ya presentes son eliminadas. En una modalidad de la invención, las bacterias Gramnegativas son Salmonella ssp.. El cultivo productor de bacteriocina puede comprender por lo menos uno de Lactobacillus curvatus (DSM 18775) y Pediococcus acidilactici (DSM 28307). La invención además se relaciona a un kit para reducir la concentración de bacterias Gramnegativas en un producto alimenticio que comprende un extracto de vino tinto producido de vino tinto por dealcoholización, concentración y secado, y un cultivo que comprende por lo menos una cepa bacteriana de ácido láctico que produce bacteriocina clase IIa.
MX2017010064A 2015-02-11 2016-02-11 Reduccion de la concentracion de bacterias gramnegativas en un producto alimenticio fermentado por la combinacion de extracto de vino tinto y un cultivo que comprende por lo menos una cepa bacteriana de acido lactico productora de bacteriocina. MX2017010064A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP15154620 2015-02-11
PCT/EP2016/052899 WO2016128508A1 (en) 2015-02-11 2016-02-11 Reduction of the concentration of gram-negative bacteria in a fermented food product by the combination of red wine extract and a culture comprising at least one bacteriocin-producing lactic acid bacterial strain

Publications (1)

Publication Number Publication Date
MX2017010064A true MX2017010064A (es) 2017-11-01

Family

ID=52472195

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2017010064A MX2017010064A (es) 2015-02-11 2016-02-11 Reduccion de la concentracion de bacterias gramnegativas en un producto alimenticio fermentado por la combinacion de extracto de vino tinto y un cultivo que comprende por lo menos una cepa bacteriana de acido lactico productora de bacteriocina.

Country Status (10)

Country Link
US (1) US10952448B2 (es)
EP (1) EP3256009B1 (es)
CN (1) CN107404913B (es)
AU (1) AU2016217830B2 (es)
CA (1) CA2976292C (es)
DK (1) DK3256009T3 (es)
ES (1) ES2702769T3 (es)
MX (1) MX2017010064A (es)
PL (1) PL3256009T3 (es)
WO (1) WO2016128508A1 (es)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US11453856B2 (en) 2017-08-31 2022-09-27 Chr. Hansen A/S Lactobacillus curvatus strains useful for inhibition of Listeria
WO2019174002A1 (zh) 2018-03-15 2019-09-19 江南大学 戊糖片球菌ccfm1012、其发酵食品及其在制备拮抗空肠弯曲杆菌感染药物中的应用
CN110384225A (zh) * 2018-04-16 2019-10-29 成都天卤八部食品有限公司 一种藿香味的香肠调料的制备方法
JP2021521863A (ja) * 2018-05-04 2021-08-30 セーホーエル．ハンセン アクティーゼルスカブ 硝酸レダクターゼ活性の回復改善
CN111676158B (zh) * 2020-06-08 2022-04-08 青岛玛斯特生物技术有限公司 一株乳酸片球菌及其在水产养殖中的应用
CN114437967B (zh) * 2022-01-06 2023-07-18 中国农业科学院农产品加工研究所 乳酸片球菌AUd2101及在制备治疗犬腹泻制剂中的应用
CN114874937B (zh) * 2022-04-30 2024-02-20 浙江工商大学 清酒乳杆菌产细菌素的分离纯化及抗菌用途和所用乳酸菌

Family Cites Families (7)

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Publication number Priority date Publication date Assignee Title
DE2051729C3 (de) * 1970-10-21 1975-01-30 Maizena Gmbh, 2000 Hamburg Trockenprodukt aus Wein
CA2043463A1 (en) * 1990-06-13 1991-12-14 Nancy L. Bycroft Synergistic antimicrobial compositions
US5478557A (en) * 1992-07-29 1995-12-26 The United States Of America, As Represented By The Secretary Of Agriculture Probiotic for control of salmonella
US5364645A (en) * 1992-10-30 1994-11-15 The Regents Of The University Of California Method of controlling microorganisms by pulsed ultraviolet laser radiation
DE4328368A1 (de) * 1993-08-24 1995-03-02 Mueller Karl & Co Kg Verwendung von Bacteriocin erzeugende Mikroorganismen zum Reifen von Rohwurst
JP4926707B2 (ja) * 2003-08-22 2012-05-09 ダニスコ エイ／エス 封入化抗菌材料
CN102188034A (zh) 2010-03-03 2011-09-21 天津科技大学 一种用于食品的复合生物防腐保鲜剂

Also Published As

Publication number Publication date
EP3256009B1 (en) 2018-10-03
AU2016217830B2 (en) 2020-09-10
DK3256009T3 (en) 2018-11-12
CN107404913A (zh) 2017-11-28
US10952448B2 (en) 2021-03-23
CA2976292C (en) 2021-08-31
US20190029279A1 (en) 2019-01-31
EP3256009A1 (en) 2017-12-20
CA2976292A1 (en) 2016-08-18
PL3256009T3 (pl) 2019-04-30
ES2702769T3 (es) 2019-03-05
CN107404913B (zh) 2021-05-18
WO2016128508A1 (en) 2016-08-18
AU2016217830A1 (en) 2017-07-13

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