NO330917B1 - Nye melkesyrebakterier av slekten Lactococcus lactis og anvendelse derav, samt kulturer, materiale, matvareprodukt og fremgangsmate for konservering - Google Patents
Nye melkesyrebakterier av slekten Lactococcus lactis og anvendelse derav, samt kulturer, materiale, matvareprodukt og fremgangsmate for konservering Download PDFInfo
- Publication number
- NO330917B1 NO330917B1 NO20041169A NO20041169A NO330917B1 NO 330917 B1 NO330917 B1 NO 330917B1 NO 20041169 A NO20041169 A NO 20041169A NO 20041169 A NO20041169 A NO 20041169A NO 330917 B1 NO330917 B1 NO 330917B1
- Authority
- NO
- Norway
- Prior art keywords
- lactococcus lactis
- llo
- strain
- product
- preserved
- Prior art date
Links
- 241000194035 Lactococcus lactis Species 0.000 title claims abstract description 50
- 235000014897 Streptococcus lactis Nutrition 0.000 title claims abstract description 50
- 238000004321 preservation Methods 0.000 title claims abstract description 18
- 235000013305 food Nutrition 0.000 title claims description 54
- 238000000034 method Methods 0.000 title claims description 22
- 239000000463 material Substances 0.000 title claims description 12
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title description 34
- 241000894006 Bacteria Species 0.000 title description 19
- 239000004310 lactic acid Substances 0.000 title description 17
- 235000014655 lactic acid Nutrition 0.000 title description 17
- LWGJTAZLEJHCPA-UHFFFAOYSA-N n-(2-chloroethyl)-n-nitrosomorpholine-4-carboxamide Chemical compound ClCCN(N=O)C(=O)N1CCOCC1 LWGJTAZLEJHCPA-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000000725 suspension Substances 0.000 claims description 20
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 17
- 230000001143 conditioned effect Effects 0.000 claims description 17
- 239000001301 oxygen Substances 0.000 claims description 17
- 229910052760 oxygen Inorganic materials 0.000 claims description 17
- 238000011161 development Methods 0.000 claims description 16
- 235000019645 odor Nutrition 0.000 claims description 12
- 244000052616 bacterial pathogen Species 0.000 claims description 11
- 230000004888 barrier function Effects 0.000 claims description 7
- 239000000284 extract Substances 0.000 claims description 7
- 230000003750 conditioning effect Effects 0.000 claims description 5
- 230000001934 delay Effects 0.000 claims description 5
- 239000003795 chemical substances by application Substances 0.000 claims description 4
- 230000008569 process Effects 0.000 claims description 2
- 244000005700 microbiome Species 0.000 abstract description 3
- 235000014102 seafood Nutrition 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 29
- 239000000499 gel Substances 0.000 description 18
- 230000018109 developmental process Effects 0.000 description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 13
- 241000251468 Actinopterygii Species 0.000 description 10
- 235000019688 fish Nutrition 0.000 description 10
- 238000012360 testing method Methods 0.000 description 9
- 239000012496 blank sample Substances 0.000 description 8
- 239000000523 sample Substances 0.000 description 8
- 241000972773 Aulopiformes Species 0.000 description 7
- 241000238557 Decapoda Species 0.000 description 7
- 239000000872 buffer Substances 0.000 description 7
- 235000019515 salmon Nutrition 0.000 description 7
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 6
- 230000008859 change Effects 0.000 description 6
- 238000002474 experimental method Methods 0.000 description 6
- 230000002906 microbiologic effect Effects 0.000 description 6
- 108010062877 Bacteriocins Proteins 0.000 description 5
- 241000276489 Merlangius merlangus Species 0.000 description 5
- 239000012634 fragment Substances 0.000 description 5
- 235000013372 meat Nutrition 0.000 description 5
- 238000010298 pulverizing process Methods 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- 229920001817 Agar Polymers 0.000 description 4
- RWSOTUBLDIXVET-UHFFFAOYSA-N Dihydrogen sulfide Chemical compound S RWSOTUBLDIXVET-UHFFFAOYSA-N 0.000 description 4
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 4
- 108010053775 Nisin Proteins 0.000 description 4
- 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 description 4
- 239000008272 agar Substances 0.000 description 4
- 239000001963 growth medium Substances 0.000 description 4
- 230000002401 inhibitory effect Effects 0.000 description 4
- 238000013508 migration Methods 0.000 description 4
- 230000005012 migration Effects 0.000 description 4
- 235000013336 milk Nutrition 0.000 description 4
- 239000008267 milk Substances 0.000 description 4
- 210000004080 milk Anatomy 0.000 description 4
- 239000004309 nisin Substances 0.000 description 4
- 235000010297 nisin Nutrition 0.000 description 4
- KCXVZYZYPLLWCC-UHFFFAOYSA-N EDTA Chemical compound OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O KCXVZYZYPLLWCC-UHFFFAOYSA-N 0.000 description 3
- 241000194036 Lactococcus Species 0.000 description 3
- 239000007983 Tris buffer Substances 0.000 description 3
- 229910021529 ammonia Inorganic materials 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 3
- 238000010790 dilution Methods 0.000 description 3
- 239000012895 dilution Substances 0.000 description 3
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 230000035784 germination Effects 0.000 description 3
- 125000001475 halogen functional group Chemical group 0.000 description 3
- 230000005764 inhibitory process Effects 0.000 description 3
- 239000002609 medium Substances 0.000 description 3
- 230000001717 pathogenic effect Effects 0.000 description 3
- 239000002244 precipitate Substances 0.000 description 3
- 235000015170 shellfish Nutrition 0.000 description 3
- LENZDBCJOHFCAS-UHFFFAOYSA-N tris Chemical compound OCC(N)(CO)CO LENZDBCJOHFCAS-UHFFFAOYSA-N 0.000 description 3
- ROWKJAVDOGWPAT-UHFFFAOYSA-N Acetoin Chemical compound CC(O)C(C)=O ROWKJAVDOGWPAT-UHFFFAOYSA-N 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 241000206594 Carnobacterium Species 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- SIKJAQJRHWYJAI-UHFFFAOYSA-N Indole Chemical compound C1=CC=C2NC=CC2=C1 SIKJAQJRHWYJAI-UHFFFAOYSA-N 0.000 description 2
- 241000186779 Listeria monocytogenes Species 0.000 description 2
- 241000192001 Pediococcus Species 0.000 description 2
- 241000269821 Scombridae Species 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 229910002092 carbon dioxide Inorganic materials 0.000 description 2
- 239000006285 cell suspension Substances 0.000 description 2
- 238000004320 controlled atmosphere Methods 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 229940088598 enzyme Drugs 0.000 description 2
- 235000013611 frozen food Nutrition 0.000 description 2
- 235000020640 mackerel Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 238000012543 microbiological analysis Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 108091008146 restriction endonucleases Proteins 0.000 description 2
- 239000004475 Arginine Substances 0.000 description 1
- 239000002028 Biomass Substances 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 230000005526 G1 to G0 transition Effects 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
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 241000192132 Leuconostoc Species 0.000 description 1
- 241000186781 Listeria Species 0.000 description 1
- 102000016943 Muramidase Human genes 0.000 description 1
- 108010014251 Muramidase Proteins 0.000 description 1
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 description 1
- 108010059712 Pronase Proteins 0.000 description 1
- 101000749830 Rattus norvegicus Connector enhancer of kinase suppressor of ras 2 Proteins 0.000 description 1
- 241000277289 Salmo salar Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000007984 Tris EDTA buffer Substances 0.000 description 1
- XSQUKJJJFZCRTK-UHFFFAOYSA-N Urea Chemical compound NC(N)=O XSQUKJJJFZCRTK-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 208000026935 allergic disease Diseases 0.000 description 1
- 230000007815 allergy Effects 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 229940088710 antibiotic agent Drugs 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000005587 bubbling Effects 0.000 description 1
- 239000004202 carbamide Substances 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 238000012512 characterization method Methods 0.000 description 1
- 239000013611 chromosomal DNA Substances 0.000 description 1
- 230000002301 combined effect Effects 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 238000001962 electrophoresis Methods 0.000 description 1
- 230000004927 fusion Effects 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 230000002068 genetic effect Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- GFAZHVHNLUBROE-UHFFFAOYSA-N hydroxymethyl propionaldehyde Natural products CCC(=O)CO GFAZHVHNLUBROE-UHFFFAOYSA-N 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- PZOUSPYUWWUPPK-UHFFFAOYSA-N indole Natural products CC1=CC=CC2=C1C=CN2 PZOUSPYUWWUPPK-UHFFFAOYSA-N 0.000 description 1
- RKJUIXBNRJVNHR-UHFFFAOYSA-N indolenine Natural products C1=CC=C2CC=NC2=C1 RKJUIXBNRJVNHR-UHFFFAOYSA-N 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000004325 lysozyme Substances 0.000 description 1
- 229960000274 lysozyme Drugs 0.000 description 1
- 235000010335 lysozyme Nutrition 0.000 description 1
- 230000008774 maternal effect Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 244000000010 microbial pathogen Species 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 150000002823 nitrates Chemical class 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000011541 reaction mixture Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 229940016590 sarkosyl Drugs 0.000 description 1
- 108700004121 sarkosyl Proteins 0.000 description 1
- 230000035945 sensitivity Effects 0.000 description 1
- KSAVQLQVUXSOCR-UHFFFAOYSA-M sodium lauroyl sarcosinate Chemical compound [Na+].CCCCCCCCCCCC(=O)N(C)CC([O-])=O KSAVQLQVUXSOCR-UHFFFAOYSA-M 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008223 sterile water Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
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
- A23B4/22—Microorganisms; Enzymes; Antibiotics
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
- C12N1/205—Bacterial isolates
-
- 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
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/231—Lactis
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/46—Streptococcus ; Enterococcus; Lactococcus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Organic Chemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Genetics & Genomics (AREA)
- Tropical Medicine & Parasitology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Virology (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Medicinal Chemistry (AREA)
- Biomedical Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- General Preparation And Processing Of Foods (AREA)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR0112187A FR2830018B1 (fr) | 2001-09-21 | 2001-09-21 | Nouvelles bacteries lactiques du genre lactococcus lactis et leur application a la conservation de produits alimentaires |
| PCT/FR2002/003180 WO2003027268A2 (fr) | 2001-09-21 | 2002-09-18 | Souches de lactococcus lactis et leur application a la conservation de produits alimentaires |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| NO20041169D0 NO20041169D0 (no) | 2004-03-19 |
| NO20041169L NO20041169L (no) | 2004-05-03 |
| NO330917B1 true NO330917B1 (no) | 2011-08-15 |
Family
ID=8867489
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| NO20041169A NO330917B1 (no) | 2001-09-21 | 2004-03-19 | Nye melkesyrebakterier av slekten Lactococcus lactis og anvendelse derav, samt kulturer, materiale, matvareprodukt og fremgangsmate for konservering |
Country Status (10)
| Country | Link |
|---|---|
| US (1) | US20040249129A1 (de) |
| EP (1) | EP1456350B1 (de) |
| AT (1) | ATE353358T1 (de) |
| AU (1) | AU2002362549A1 (de) |
| CA (1) | CA2459481A1 (de) |
| DE (1) | DE60218063T2 (de) |
| ES (1) | ES2280616T3 (de) |
| FR (1) | FR2830018B1 (de) |
| NO (1) | NO330917B1 (de) |
| WO (1) | WO2003027268A2 (de) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2257964B1 (es) * | 2005-01-28 | 2007-08-01 | Universidad De Huelva | Metodo de preservacion de crustaceos frente a la melanosis. |
| BRPI0618894A2 (pt) | 2005-11-21 | 2011-09-20 | Chr Hansen As | absorvedor de oxigênio microbiano |
| FR3004725B1 (fr) | 2013-04-19 | 2016-01-08 | Ifremer | Utilisation de lactobacillus sakei pour la biopreservation des produits de la mer |
| JP6121057B2 (ja) | 2013-06-27 | 2017-04-26 | スターバックス・コーポレイション | 飲料および他の食品のための生物的保存法 |
| US11090242B2 (en) | 2018-02-09 | 2021-08-17 | The Procter & Gamble Company | Wet wipes comprising a lotion |
| KR102575766B1 (ko) * | 2020-10-20 | 2023-09-08 | 대한민국 | 락토코커스 속 미생물을 포함하는 악취 저감용 사료 조성물 |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2745297B1 (fr) * | 1996-02-26 | 1998-05-22 | Lesaffre Dev | Utilisation d'une souche bacterienne pour la fabrication de l'acide formique ou du formiate et procede de fermentation utilisant cette souche |
| DE19917715A1 (de) * | 1999-04-09 | 2000-10-19 | Danisco A S Kopenhagen Koebenh | Neuartige Schutzkulturen und deren Verwendung bei der Konservierung von Lebensmitteln |
-
2001
- 2001-09-21 FR FR0112187A patent/FR2830018B1/fr not_active Expired - Fee Related
-
2002
- 2002-09-18 WO PCT/FR2002/003180 patent/WO2003027268A2/fr active IP Right Grant
- 2002-09-18 EP EP02799423A patent/EP1456350B1/de not_active Expired - Lifetime
- 2002-09-18 DE DE60218063T patent/DE60218063T2/de not_active Expired - Lifetime
- 2002-09-18 AT AT02799423T patent/ATE353358T1/de not_active IP Right Cessation
- 2002-09-18 US US10/489,352 patent/US20040249129A1/en not_active Abandoned
- 2002-09-18 AU AU2002362549A patent/AU2002362549A1/en not_active Abandoned
- 2002-09-18 ES ES02799423T patent/ES2280616T3/es not_active Expired - Lifetime
- 2002-09-18 CA CA002459481A patent/CA2459481A1/fr not_active Abandoned
-
2004
- 2004-03-19 NO NO20041169A patent/NO330917B1/no not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| NO20041169D0 (no) | 2004-03-19 |
| AU2002362549A1 (en) | 2003-04-07 |
| WO2003027268A2 (fr) | 2003-04-03 |
| US20040249129A1 (en) | 2004-12-09 |
| NO20041169L (no) | 2004-05-03 |
| ES2280616T3 (es) | 2007-09-16 |
| FR2830018B1 (fr) | 2003-11-07 |
| DE60218063D1 (de) | 2007-03-22 |
| ATE353358T1 (de) | 2007-02-15 |
| CA2459481A1 (fr) | 2003-04-03 |
| EP1456350A2 (de) | 2004-09-15 |
| DE60218063T2 (de) | 2007-08-23 |
| EP1456350B1 (de) | 2007-02-07 |
| WO2003027268A3 (fr) | 2004-01-22 |
| FR2830018A1 (fr) | 2003-03-28 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Rørvik et al. | Growth of Listeria monocytogenes in vacuum-packed, smoked salmon, during storage at 4 C | |
| Ryu et al. | Behavior of acid-adapted and unadapted Escherichia coli O157: H7 when exposed to reduced pH achieved with various organic acids | |
| Leroi et al. | Effect of inoculation with lactic acid bacteria on extending the shelf‐life of vacuum‐packed cold smoked salmon | |
| BUCHANAN et al. | CHARACTERIZATION OF A LACTIC ACID BACTERIUM, CARNOBACTERIUM PISCICOLA LK5, WITH ACTIVITY AGAINST LISTERIA MONOCYTOGENES AT REFRIGERATION TEMPERATURES 1 | |
| Wessels et al. | Suitability ofLactococcus lactissubsp. lactisATCC 11454 as a protective culture for lightly preserved fish products | |
| Putri et al. | Isolation and characterization of lactic acid bacteria from Apis mellifera and their potential as antibacterial using in vitro test against growth of Listeria monocytogenes and Escherichia coli | |
| Linton et al. | Changes in the microbiological quality of vacuum-packaged, minced chicken treated with high hydrostatic pressure | |
| Mabrouk et al. | Antibacterial activity of some Lactic acid Bacteria isolated from Egyptian Dairy Products | |
| Zhang et al. | In vitro growth performance, antioxidant activity and cell surface physiological characteristics of Pediococcus pentosaceus R1 and Lactobacillus fermentum R6 stressed at different NaCl concentrations | |
| US8535742B2 (en) | Method for processing of fish egg and processed fish egg produced by the method | |
| Tamang et al. | Role of lactic acid bacteria and their functional properties in Goyang, a fermented leafy vegetable product of the Sherpas | |
| Amiza et al. | Fermentation of tempoyak using isolated tempoyak culture | |
| NO330917B1 (no) | Nye melkesyrebakterier av slekten Lactococcus lactis og anvendelse derav, samt kulturer, materiale, matvareprodukt og fremgangsmate for konservering | |
| Gardner | Effects of pasteurization or added sulphite on the microbiology of stored vacuum packed baconburgers | |
| Pérez‐Díaz et al. | Lactobacilli and tartrazine as causative agents of red‐color spoilage in cucumber pickle products | |
| KR100388866B1 (ko) | 열에 약한 유산균 균주를 이용한 김치의 제조방법, 열에약한 유산균 균주 류코노스톡 메센테로이데스 지케이1 및류코노스톡 메센테로이데스 지케이2, 및 그 분리방법 | |
| Palmai et al. | The effect of Lactococcus lactis on the growth characteristics of Listeria monocytogenes in alfalfa sprout broth | |
| Kumar et al. | Preparation of fermented oat drink using lactococcal isolates | |
| YOON et al. | Growth of pathogenic bacteria on imitation crab | |
| Hartanto et al. | Characteristics of Lactic Acid Bacterium Which are Isolated From Pineapple Pickles, Cucumber and Carrots | |
| CN118638694A (zh) | 一种耐低温型植物乳杆菌hg1-1、生物保护制剂及其应用 | |
| Khanna et al. | Biological Potential of Semi-Purified Enterocin of Enterococcus sp. YT3 Against Selected Food Pathogens | |
| Pulipati et al. | Fermented veggies: antibacterial efficacy of isolated lactic acid bacteria | |
| Dincer et al. | Evaluation of Some Functional Properties of Pediococcus acidilactici Isolated from Turkish Pastırma | |
| Utama et al. | Preliminary identification of inhibition activities towards Eschericia coli and Salmonella spp. by pickle's indigenous halotolerant bacteria |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MM1K | Lapsed by not paying the annual fees |