PL3256009T3 - Zmniejszanie stężenia bakterii gram-ujemnych w sfermentowanym produkcie spożywczym przy pomocy ekstraktu z czerwonego wina oraz kultury zawierającej co najmniej jeden szczep bakterii kwasu mlekowego wytwarzający bakteriocynę - Google Patents
Zmniejszanie stężenia bakterii gram-ujemnych w sfermentowanym produkcie spożywczym przy pomocy ekstraktu z czerwonego wina oraz kultury zawierającej co najmniej jeden szczep bakterii kwasu mlekowego wytwarzający bakteriocynęInfo
- Publication number
- PL3256009T3 PL3256009T3 PL16704594T PL16704594T PL3256009T3 PL 3256009 T3 PL3256009 T3 PL 3256009T3 PL 16704594 T PL16704594 T PL 16704594T PL 16704594 T PL16704594 T PL 16704594T PL 3256009 T3 PL3256009 T3 PL 3256009T3
- Authority
- PL
- Poland
- Prior art keywords
- bacteriocin
- gram
- culture
- concentration
- reduction
- Prior art date
Links
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title 2
- 241000894006 Bacteria Species 0.000 title 1
- 108010062877 Bacteriocins Proteins 0.000 title 1
- 230000001580 bacterial effect Effects 0.000 title 1
- 235000021107 fermented food Nutrition 0.000 title 1
- 235000014655 lactic acid Nutrition 0.000 title 1
- 239000004310 lactic acid Substances 0.000 title 1
- 235000020095 red wine Nutrition 0.000 title 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
-
- 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)
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP15154620 | 2015-02-11 | ||
| EP16704594.7A EP3256009B1 (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 |
| 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 |
|---|---|
| PL3256009T3 true PL3256009T3 (pl) | 2019-04-30 |
Family
ID=52472195
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PL16704594T PL3256009T3 (pl) | 2015-02-11 | 2016-02-11 | Zmniejszanie stężenia bakterii gram-ujemnych w sfermentowanym produkcie spożywczym przy pomocy ekstraktu z czerwonego wina oraz kultury zawierającej co najmniej jeden szczep bakterii kwasu mlekowego wytwarzający bakteriocynę |
Country Status (10)
| Country | Link |
|---|---|
| US (1) | US10952448B2 (pl) |
| EP (1) | EP3256009B1 (pl) |
| CN (1) | CN107404913B (pl) |
| AU (1) | AU2016217830B2 (pl) |
| CA (1) | CA2976292C (pl) |
| DK (1) | DK3256009T3 (pl) |
| ES (1) | ES2702769T3 (pl) |
| MX (1) | MX2017010064A (pl) |
| PL (1) | PL3256009T3 (pl) |
| WO (1) | WO2016128508A1 (pl) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2019043055A1 (en) * | 2017-08-31 | 2019-03-07 | Chr. Hansen A/S | NOVEL STRAINS OF LACTOBACILLUS CURVATUS STRAINS USEFUL FOR THE 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 |
| EP3788175A1 (en) * | 2018-05-04 | 2021-03-10 | Chr. Hansen A/S | Improved recovery of nitrate reductase activity |
| 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)
| 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 |
| DK1656026T3 (da) * | 2003-08-22 | 2014-07-14 | Dupont Nutrition Biosci Aps | Sammensætning, der omfatter et bakteriocin og et ekstrakt fra en plante fra læbeblomstfamilien |
| 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 |
-
2016
- 2016-02-11 US US15/549,978 patent/US10952448B2/en active Active
- 2016-02-11 AU AU2016217830A patent/AU2016217830B2/en active Active
- 2016-02-11 MX MX2017010064A patent/MX2017010064A/es active IP Right Grant
- 2016-02-11 WO PCT/EP2016/052899 patent/WO2016128508A1/en active Application Filing
- 2016-02-11 CN CN201680006932.4A patent/CN107404913B/zh active Active
- 2016-02-11 ES ES16704594T patent/ES2702769T3/es active Active
- 2016-02-11 CA CA2976292A patent/CA2976292C/en active Active
- 2016-02-11 EP EP16704594.7A patent/EP3256009B1/en active Active
- 2016-02-11 PL PL16704594T patent/PL3256009T3/pl unknown
- 2016-02-11 DK DK16704594.7T patent/DK3256009T3/en active
Also Published As
| Publication number | Publication date |
|---|---|
| EP3256009B1 (en) | 2018-10-03 |
| CN107404913B (zh) | 2021-05-18 |
| US10952448B2 (en) | 2021-03-23 |
| WO2016128508A1 (en) | 2016-08-18 |
| DK3256009T3 (en) | 2018-11-12 |
| ES2702769T3 (es) | 2019-03-05 |
| AU2016217830A1 (en) | 2017-07-13 |
| EP3256009A1 (en) | 2017-12-20 |
| CA2976292C (en) | 2021-08-31 |
| AU2016217830B2 (en) | 2020-09-10 |
| MX2017010064A (es) | 2017-11-01 |
| US20190029279A1 (en) | 2019-01-31 |
| CA2976292A1 (en) | 2016-08-18 |
| CN107404913A (zh) | 2017-11-28 |
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