RU2004104338A - Композиция, обладающая бактериостатической и бактерицидной активностью против спор бактерий и вегетативных клеток, и способ обработки ею продуктов питания - Google Patents
Композиция, обладающая бактериостатической и бактерицидной активностью против спор бактерий и вегетативных клеток, и способ обработки ею продуктов питания Download PDFInfo
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- RU2004104338A RU2004104338A RU2004104338/13A RU2004104338A RU2004104338A RU 2004104338 A RU2004104338 A RU 2004104338A RU 2004104338/13 A RU2004104338/13 A RU 2004104338/13A RU 2004104338 A RU2004104338 A RU 2004104338A RU 2004104338 A RU2004104338 A RU 2004104338A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
- C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
- C12Y302/01017—Lysozyme (3.2.1.17)
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- 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
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
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- 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
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
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- 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
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- 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
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
- A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
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- 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
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
- A23L3/263—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating with corpuscular or ionising radiation, i.e. X, alpha, beta or omega radiation
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- 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
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
- A23L3/30—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating by treatment with ultrasonic waves
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- 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
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- 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
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
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- 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
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- 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
- A23L3/358—Inorganic compounds
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Microbiology (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- General Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Inorganic Chemistry (AREA)
- Genetics & Genomics (AREA)
- Biochemistry (AREA)
- Physics & Mathematics (AREA)
- Optics & Photonics (AREA)
- Plasma & Fusion (AREA)
- Toxicology (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Claims (26)
1. Композиция для обработки продуктов питания, обладающая бактериостатической и бактерицидной активностью в отношении вредных бактерий в продуктах питания, включающая, по меньшей мере, один метаболит пропионовокислых бактерий в комбинации с двумя или более из:
а) лантибиотика;
b) литического фермента и
с) органической кислоты или ее соли.
2. Композиция по п.1, в которой указанный лантибиотик выбран из группы, в основном состоящей из низина и лактицина.
3. Композиция по п.1, в которой литический фермент выбран из группы, в основном состоящей из лизоцима и хитиназы.
4. Композиция по п.1, в которой органическая кислота или ее соль выбраны из группы, в основном состоящей из уксусной кислоты, молочной кислоты, лимонной кислоты, пропионовой кислоты, диацетата натрия, ацетата натрия, ацетата калия, лактата натрия, лактата калия, цитрата натрия, цитрата калия, пропионата натрия, пропионата калия и их смесей.
5. Композиция по п.4, в которой органическая кислота или ее соль представляет собой диацетат натрия.
6. Композиция по п.1, дополнительно включающая, один или более компонентов, выбранных из группы, состоящей из дополнительных антибактериальных средств, хелатообразующих агентов, натуральных пряностей, синтетических пряностей, вкусовых веществ, красок, окрашивающих веществ, витаминов, минеральных веществ, пищевых веществ, ферментов и связывающих агентов.
7. Способ подавления роста или уничтожения бактерий на пищевом продукте применением на одну или более поверхностей указанного пищевого продукта подавляющего рост бактерий и эффективного в бактерицидном аспекте количества композиции, которая проявляет ингибирующую рост и бактерицидную активность против грамположительных и грамотрицательных бактерий, включающей метаболит пропионовокислых бактерий в комбинации с любыми двумя или более из:
а) лантибиотика;
b) литического фермента и
с) органической кислоты или ее соли.
8. Способ по п.7, где указанная композиция снижает число грамположительных бактерий в пищевом продукте.
9. Способ по п.8, где грамположительные бактерии выбраны из родов, состоящих из Bacillus, Clostridia, Staphylococcus, Listeria, Micrococcus, Streptococcus, Lactobacillus и Leuconostoc.
10. Способ по п.9, где бактерии выбраны из группы, состоящей из Bacillus cereus, Bacillus licheniformis, Bacillus subtilis, Bacillus coagulans, Clostridium botulinum, Clostridium perfringens, Clostridium sporogenes, Clostridium tyrobutyricum, Clostridium putrefasciens, Staphylococcus aureus и Listeria monocytogenes.
11. Способ по п.7, где указанная композиция снижает число грамотрицательных бактерий в пищевом продукте.
12. Способ по п.11, где грамотрицательные бактерии выбраны из родов, состоящих из Escherichia, Campylobacter, Vibrio, Pectobacteria, Pseudomonas и Salmonella.
13. Способ по п.12, где бактерии выбраны из группы, состоящей из E. coli H7:0157, Campylobacter jejuni, Vibrio parahaemolytica, Pectobacterium carotovorum и Pseudomonas fluorescens.
14. Способ по п.7, где пищевой продукт выбран из группы, состоящей из молочных продуктов, фруктов, овощей, продуктов, полученных из фруктов, продуктов, полученных из овощей, зерновых, продуктов, полученных из зерновых, мясных продуктов, продуктов из птицы, морепродуктов, готовых к употреблению блюд, гастрономических салатов, заправок для салатов, приправ, паст, супов, продуктов в асептических упаковках и их сочетаний.
15. Способ по п.7, где пищевой продукт содержит более 1% жира, липидов или растворимых масел.
16. Способ по п.7, где пищевой продукт включает жировую эмульсию.
17. Способ по п.16, где указанную композицию включают в водную фазу жировой эмульсии.
18. Способ по п.7, где указанную композицию либо наносят на поверхность пищевого продукта, либо наносят на упаковочный материал для продукта, который затем контактирует с поверхностью пищевого продукта.
19. Способ по п.7, где указанную композицию наносят на пищевой продукт погружением, орошением, инъецированием, распылением или смешиванием.
20. Способ по п.7, где указанную композицию применяют для пищевого продукта в качестве компонента маринада, панировки, натирки из пряностей, глазури или окрашивающей смеси.
21. Способ по п.7, где указанную композицию используют в сочетании с технологической обработкой пищевого продукта в сублетальных дозах.
22. Способ по п.21, где технологическая обработка в сублетальных дозах выбрана из группы, состоящей из обработки теплом, гамма-облучением, высоким давлением, ультразвуком, озоном, нитритами или их сочетанием.
23. Пищевой продукт, имеющий пониженную популяцию живых бактерий в результате нанесения на одну или более его поверхностей композиции, которая проявляет эффективность против грамположительных и грамотрицательных бактерий, включающей метаболит пропионовокислых бактерий в сочетании с любыми двумя или более из следующих соединений:
а) лантибиотика;
b) литического фермента и
с) органической кислоты или ее соли.
24. Пищевой продукт по п.23, который выбран из группы, состоящей из молочных продуктов, фруктов, овощей, продуктов, полученных из фруктов, продуктов, полученных из овощей, зерновых, продуктов, полученных из зерновых, мясных продуктов, продуктов из птицы, морепродуктов, готовых к употреблению блюд, гастрономических салатов, заправок для салатов, приправ, паст, супов, продуктов в асептических упаковках и их сочетаний.
25. Пищевой продукт по п.23, где указанную композицию используют в сочетании с технологической обработкой пищевого продукта в сублетальных дозах.
26. Пищевой продукт по п.23, где технологическая обработка пищевого продукта в сублетальных дозах выбрана из группы, в основном состоящей из обработки теплом, гамма-облучением, высоким давлением, ультразвуком, озоном и нитритами.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US30511401P | 2001-07-13 | 2001-07-13 | |
US60/305,114 | 2001-07-13 |
Publications (2)
Publication Number | Publication Date |
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RU2004104338A true RU2004104338A (ru) | 2005-03-27 |
RU2306774C2 RU2306774C2 (ru) | 2007-09-27 |
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Application Number | Title | Priority Date | Filing Date |
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RU2004104338/13A RU2306774C2 (ru) | 2001-07-13 | 2002-07-12 | Композиция, обладающая бактериостатической и бактерицидной активностью против спор бактерий и вегетативных клеток, и способ обработки ею продуктов питания |
Country Status (15)
Country | Link |
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US (2) | US6991820B2 (ru) |
EP (1) | EP1423023B1 (ru) |
JP (1) | JP4226468B2 (ru) |
CN (1) | CN1538813A (ru) |
AT (1) | ATE347277T1 (ru) |
AU (1) | AU2002320466B2 (ru) |
BR (1) | BRPI0210791B1 (ru) |
CA (1) | CA2452383A1 (ru) |
DE (1) | DE60216614T2 (ru) |
DK (1) | DK1423023T3 (ru) |
ES (1) | ES2275890T3 (ru) |
MX (1) | MXPA04000192A (ru) |
PL (1) | PL372929A1 (ru) |
RU (1) | RU2306774C2 (ru) |
WO (1) | WO2003005963A2 (ru) |
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CA2665238C (en) * | 2006-03-23 | 2013-06-04 | Canbiocin Inc. | Enhanced preservation of processed food |
US20070280919A1 (en) * | 2006-05-30 | 2007-12-06 | Gorton Stephen J | Produce-treatment composition and method for treatment of fresh produce |
US20080152757A1 (en) * | 2006-12-22 | 2008-06-26 | Zuoxing Zheng | Method of Making Fresh Cheese with Enhanced Microbiological Safety |
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JP2005526480A (ja) | 2005-09-08 |
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AU2002320466B2 (en) | 2007-03-22 |
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RU2306774C2 (ru) | 2007-09-27 |
BRPI0210791B1 (pt) | 2015-08-04 |
DE60216614D1 (de) | 2007-01-18 |
EP1423023B1 (en) | 2006-12-06 |
ES2275890T3 (es) | 2007-06-16 |
US20060159813A1 (en) | 2006-07-20 |
ATE347277T1 (de) | 2006-12-15 |
BR0210791A (pt) | 2005-10-25 |
EP1423023A2 (en) | 2004-06-02 |
CA2452383A1 (en) | 2003-01-23 |
JP4226468B2 (ja) | 2009-02-18 |
DE60216614T2 (de) | 2007-09-27 |
WO2003005963A2 (en) | 2003-01-23 |
MXPA04000192A (es) | 2004-03-18 |
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