NO880279L - Bakterielyserende enzymprodukt fra streptomyceter, dets fremstilling og anvendelse til konservering av ost. - Google Patents
Bakterielyserende enzymprodukt fra streptomyceter, dets fremstilling og anvendelse til konservering av ost.Info
- Publication number
- NO880279L NO880279L NO880279A NO880279A NO880279L NO 880279 L NO880279 L NO 880279L NO 880279 A NO880279 A NO 880279A NO 880279 A NO880279 A NO 880279A NO 880279 L NO880279 L NO 880279L
- Authority
- NO
- Norway
- Prior art keywords
- enzyme product
- cheese
- bacteria
- product
- lysing
- Prior art date
Links
- 238000004519 manufacturing process Methods 0.000 title description 6
- 239000000047 product Substances 0.000 claims description 64
- 102000004190 Enzymes Human genes 0.000 claims description 57
- 108090000790 Enzymes Proteins 0.000 claims description 57
- 235000013351 cheese Nutrition 0.000 claims description 30
- 102000004169 proteins and genes Human genes 0.000 claims description 7
- 108090000623 proteins and genes Proteins 0.000 claims description 7
- 238000000855 fermentation Methods 0.000 claims description 6
- 230000004151 fermentation Effects 0.000 claims description 6
- 241000894006 Bacteria Species 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 241000187747 Streptomyces Species 0.000 claims description 4
- 241000187432 Streptomyces coelicolor Species 0.000 claims description 4
- 230000002101 lytic effect Effects 0.000 claims description 4
- 230000001580 bacterial effect Effects 0.000 claims description 3
- 239000012228 culture supernatant Substances 0.000 claims description 3
- 235000011617 hard cheese Nutrition 0.000 claims description 3
- 238000004255 ion exchange chromatography Methods 0.000 claims description 3
- 230000002934 lysing effect Effects 0.000 claims description 3
- 235000015097 nutrients Nutrition 0.000 claims description 3
- 238000000746 purification Methods 0.000 claims description 3
- 239000000546 pharmaceutical excipient Substances 0.000 claims 1
- 239000000843 powder Substances 0.000 claims 1
- 239000007787 solid Substances 0.000 claims 1
- 229940088598 enzyme Drugs 0.000 description 47
- 235000013336 milk Nutrition 0.000 description 11
- 239000008267 milk Substances 0.000 description 11
- 210000004080 milk Anatomy 0.000 description 11
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 10
- 239000000243 solution Substances 0.000 description 7
- 108091005804 Peptidases Proteins 0.000 description 6
- 239000004365 Protease Substances 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 235000018102 proteins Nutrition 0.000 description 5
- 230000005070 ripening Effects 0.000 description 5
- 239000011780 sodium chloride Substances 0.000 description 5
- 241001655322 Streptomycetales Species 0.000 description 4
- 239000008351 acetate buffer Substances 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 239000003755 preservative agent Substances 0.000 description 4
- 230000002335 preservative effect Effects 0.000 description 4
- 239000007921 spray Substances 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 3
- 241001465754 Metazoa Species 0.000 description 3
- 102000035195 Peptidases Human genes 0.000 description 3
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 3
- 108010046377 Whey Proteins Proteins 0.000 description 3
- 239000012141 concentrate Substances 0.000 description 3
- 238000011109 contamination Methods 0.000 description 3
- 239000001963 growth medium Substances 0.000 description 3
- 239000002609 medium Substances 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 230000028327 secretion Effects 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 2
- 241000588724 Escherichia coli Species 0.000 description 2
- 108010011756 Milk Proteins Proteins 0.000 description 2
- 102000014171 Milk Proteins Human genes 0.000 description 2
- 206010042674 Swelling Diseases 0.000 description 2
- 239000005862 Whey Substances 0.000 description 2
- 102000007544 Whey Proteins Human genes 0.000 description 2
- 244000052616 bacterial pathogen Species 0.000 description 2
- 230000008033 biological extinction Effects 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910001424 calcium ion Inorganic materials 0.000 description 2
- 229920001429 chelating resin Polymers 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 235000021239 milk protein Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000012266 salt solution Substances 0.000 description 2
- 239000000725 suspension Substances 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- 238000000108 ultra-filtration Methods 0.000 description 2
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 241000219310 Beta vulgaris subsp. vulgaris Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 241000589876 Campylobacter Species 0.000 description 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 description 1
- 241000194034 Lactococcus lactis subsp. cremoris Species 0.000 description 1
- 241000186781 Listeria Species 0.000 description 1
- 240000002129 Malva sylvestris Species 0.000 description 1
- 235000006770 Malva sylvestris Nutrition 0.000 description 1
- CERQOIWHTDAKMF-UHFFFAOYSA-M Methacrylate Chemical compound CC(=C)C([O-])=O CERQOIWHTDAKMF-UHFFFAOYSA-M 0.000 description 1
- 241001153358 Micrococcus luteus NCTC 2665 Species 0.000 description 1
- NUVFQILPDFENMM-UHFFFAOYSA-J O.O.Cl[Ca]Cl.Cl[Ca]Cl Chemical compound O.O.Cl[Ca]Cl.Cl[Ca]Cl NUVFQILPDFENMM-UHFFFAOYSA-J 0.000 description 1
- 208000005374 Poisoning Diseases 0.000 description 1
- 241000607142 Salmonella Species 0.000 description 1
- 241000607768 Shigella Species 0.000 description 1
- 241000194017 Streptococcus Species 0.000 description 1
- 235000014962 Streptococcus cremoris Nutrition 0.000 description 1
- 235000021536 Sugar beet Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000002535 acidifier Substances 0.000 description 1
- 229940095602 acidifiers Drugs 0.000 description 1
- 239000003570 air Substances 0.000 description 1
- 239000012080 ambient air Substances 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- QXDMQSPYEZFLGF-UHFFFAOYSA-L calcium oxalate Chemical compound [Ca+2].[O-]C(=O)C([O-])=O QXDMQSPYEZFLGF-UHFFFAOYSA-L 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- 239000000969 carrier Substances 0.000 description 1
- 239000012876 carrier material Substances 0.000 description 1
- 229940071162 caseinate Drugs 0.000 description 1
- 150000001768 cations Chemical class 0.000 description 1
- 229920002301 cellulose acetate Polymers 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000004587 chromatography analysis Methods 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 235000019879 cocoa butter substitute Nutrition 0.000 description 1
- 210000003022 colostrum Anatomy 0.000 description 1
- 235000021277 colostrum Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000010828 elution Methods 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 230000035784 germination Effects 0.000 description 1
- 239000000416 hydrocolloid Substances 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000001806 lysozymelike Effects 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 238000005374 membrane filtration Methods 0.000 description 1
- 150000002734 metacrylic acid derivatives Chemical class 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 235000013379 molasses Nutrition 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 231100000572 poisoning Toxicity 0.000 description 1
- 230000000607 poisoning effect Effects 0.000 description 1
- FGIUAXJPYTZDNR-UHFFFAOYSA-N potassium nitrate Chemical class [K+].[O-][N+]([O-])=O FGIUAXJPYTZDNR-UHFFFAOYSA-N 0.000 description 1
- 235000010333 potassium nitrate Nutrition 0.000 description 1
- 229940108461 rennet Drugs 0.000 description 1
- 108010058314 rennet Proteins 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 239000011435 rock Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 239000007974 sodium acetate buffer Substances 0.000 description 1
- 235000008983 soft cheese Nutrition 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 150000003626 triacylglycerols Chemical class 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 239000001993 wax Substances 0.000 description 1
- 235000021119 whey protein Nutrition 0.000 description 1
Classifications
-
- 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
- C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
- C12N9/14—Hydrolases (3)
- C12N9/24—Hydrolases (3) acting on glycosyl compounds (3.2)
- C12N9/2402—Hydrolases (3) acting on glycosyl compounds (3.2) hydrolysing O- and S- glycosyl compounds (3.2.1)
- C12N9/2462—Lysozyme (3.2.1.17)
-
- 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 THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/02—Making cheese curd
- A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
- A23C19/0328—Enzymes other than milk clotting enzymes, e.g. lipase, beta-galactosidase
-
- 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 THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/063—Addition of, or treatment with, enzymes or cell-free extracts of microorganisms
-
- 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
- C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
- C12N9/14—Hydrolases (3)
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Organic Chemistry (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Genetics & Genomics (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biomedical Technology (AREA)
- Biotechnology (AREA)
- Molecular Biology (AREA)
- Medicinal Chemistry (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Enzymes And Modification Thereof (AREA)
- Dairy Products (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE19873701835 DE3701835A1 (de) | 1987-01-23 | 1987-01-23 | Bakterienlysierendes enzymprodukt aus streptomyceten, seine herstellung und seine verwendung zur konservierung von kaese |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| NO880279D0 NO880279D0 (no) | 1988-01-22 |
| NO880279L true NO880279L (no) | 1988-07-25 |
Family
ID=6319326
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| NO880279A NO880279L (no) | 1987-01-23 | 1988-01-22 | Bakterielyserende enzymprodukt fra streptomyceter, dets fremstilling og anvendelse til konservering av ost. |
Country Status (12)
| Country | Link |
|---|---|
| EP (1) | EP0280032A3 (da) |
| JP (1) | JPS63192386A (da) |
| AU (1) | AU602949B2 (da) |
| DE (1) | DE3701835A1 (da) |
| DK (1) | DK31188A (da) |
| FI (1) | FI880262A (da) |
| IE (1) | IE880163L (da) |
| IL (1) | IL85160A0 (da) |
| NO (1) | NO880279L (da) |
| NZ (1) | NZ223254A (da) |
| PT (1) | PT86606B (da) |
| ZA (1) | ZA88445B (da) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE3701565A1 (de) * | 1987-01-21 | 1988-08-04 | Hoechst Ag | Verwendung von bakterienlysierendem enzymprodukt aus streptomyceten zur haltbarmachung von frischfleisch |
| ATE142504T1 (de) * | 1988-06-22 | 1996-09-15 | Applied Microbiology Inc | Arzneimittel, die lanthionin enthaltenden bacteriozin enthalten, zur verwendung als bakterizide |
| EP0368224A3 (de) * | 1988-11-10 | 1991-12-27 | Hoechst Aktiengesellschaft | Lysozymgen aus Streptomyceten, Verfahren zu seiner Gewinnung und seine Verwendung |
| NL1020716C2 (nl) * | 2002-05-30 | 2003-12-02 | Tno | Antimicrobiele verpakkingen. |
| CN113897344B (zh) * | 2021-11-03 | 2023-09-08 | 浙江莱康生物工程有限公司 | 一种具有抗炎效果的溶菌酶组合物 |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2475857A1 (fr) * | 1980-02-14 | 1981-08-21 | France Ingelheim Ste Financier | Procede de fabrication de fromages a pate pressee, cuite, stabilisee |
| FR2569722B1 (fr) * | 1984-08-28 | 1986-09-19 | Agronomique Inst Nat Rech | Procede pour l'obtention de lysozyme par microfiltration a partir d'une matiere a base de blanc d'oeuf |
| DE3440735A1 (de) * | 1984-11-08 | 1986-05-15 | Hoechst Ag, 6230 Frankfurt | Bakterienlysierendes enzymprodukt aus streptomyceten, verfahren zu seiner herstellung und dafuer geeigneter stamm |
-
1987
- 1987-01-23 DE DE19873701835 patent/DE3701835A1/de not_active Withdrawn
-
1988
- 1988-01-20 EP EP88100716A patent/EP0280032A3/de not_active Withdrawn
- 1988-01-21 FI FI880262A patent/FI880262A/fi not_active Application Discontinuation
- 1988-01-21 NZ NZ223254A patent/NZ223254A/xx unknown
- 1988-01-21 IL IL85160A patent/IL85160A0/xx unknown
- 1988-01-22 IE IE880163A patent/IE880163L/xx unknown
- 1988-01-22 ZA ZA880445A patent/ZA88445B/xx unknown
- 1988-01-22 NO NO880279A patent/NO880279L/no unknown
- 1988-01-22 DK DK031188A patent/DK31188A/da not_active Application Discontinuation
- 1988-01-22 AU AU10710/88A patent/AU602949B2/en not_active Expired - Fee Related
- 1988-01-22 JP JP63011028A patent/JPS63192386A/ja active Pending
- 1988-01-22 PT PT86606A patent/PT86606B/pt not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| DK31188A (da) | 1988-07-24 |
| FI880262A0 (fi) | 1988-01-21 |
| ZA88445B (en) | 1988-07-22 |
| AU1071088A (en) | 1988-07-28 |
| NO880279D0 (no) | 1988-01-22 |
| EP0280032A2 (de) | 1988-08-31 |
| JPS63192386A (ja) | 1988-08-09 |
| IL85160A0 (en) | 1988-06-30 |
| PT86606B (pt) | 1991-12-31 |
| AU602949B2 (en) | 1990-11-01 |
| PT86606A (pt) | 1988-02-01 |
| DE3701835A1 (de) | 1988-08-04 |
| DK31188D0 (da) | 1988-01-22 |
| NZ223254A (en) | 1990-06-26 |
| IE880163L (en) | 1988-07-23 |
| EP0280032A3 (de) | 1989-11-15 |
| FI880262A (fi) | 1988-07-24 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Proctor et al. | The chemistry of lysozyme and its use as a food preservative and a pharmaceutical | |
| Cunningham et al. | Egg-white lysozyme as a food preservative: an overview | |
| EP0438750B1 (en) | Lactoferrin hydrolyzate for use as an antibacterial agent | |
| Kristoffersen et al. | Cheddar cheese flavor. IV. Directed and accelerated ripening process | |
| JP3008117B2 (ja) | 細菌汚染防止を保証する為の非液状食物製品の処理方法、特にチーズに対する応用及びこの処理を行う為の調合物の一部分 | |
| AU2004253986B2 (en) | Use of compounds involved in biosynthesis of nucleic acids as cryoprotective agents | |
| US2465905A (en) | Process of making whey food products | |
| Kosikowski et al. | Lactose hydrolysis of raw and pasteurized milks by Saccharomyces lactis lactase | |
| WO2000048469B1 (en) | Adduct having an acidic solution of sparingly-soluble group iia complexes | |
| US9609876B2 (en) | Antimicrobial compositions | |
| CN1283159C (zh) | 冷却肉的生物保鲜方法 | |
| CA2010776C (en) | Zn-, cu-, and mn-lactoferrins for promoting proliferation of useful microorganisms and suppressing proliferation of harmful microorganisms | |
| NO880279L (no) | Bakterielyserende enzymprodukt fra streptomyceter, dets fremstilling og anvendelse til konservering av ost. | |
| US4917906A (en) | Process for preserving raw meat with a bacteria-lysing enzyme from streptomycetes | |
| Erkmen | Survial of Listeria monocytogenes during the manufacture and ripening of Turkish White cheese | |
| EP0519127A1 (en) | Yoghurt containing high purity whey proteins | |
| Ibrahim | Inhibition of Staphylococcus aureus under simulated cheddar cheese-making conditions | |
| US9289003B2 (en) | Use of compounds involved in biosynthesis of nucleic acids as cryoprotective agents | |
| JP2002369678A (ja) | 麹の雑菌阻止方法 | |
| KR100273742B1 (ko) | 천연 항균물질을 생산하는 락토코커스 락티스 미생물(kfcc 11047) | |
| Stratton et al. | Histamine production in low-salt cheddar cheese | |
| US3766015A (en) | Preservation of bovine stomachs for rennet extraction | |
| SU1364268A1 (ru) | Способ производства рассольного сыра | |
| Hastings et al. | Studies on the factors concerned in the ripening of cheddar cheese | |
| CN103704357B (zh) | 一种红曲霉菌干酪的制备方法 |