US20080102159A1 - Method for Reducing the Content of Pathogenic Organisms Present in Food Materials - Google Patents

Method for Reducing the Content of Pathogenic Organisms Present in Food Materials Download PDF

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US20080102159A1
US20080102159A1 US11/578,331 US57833105A US2008102159A1 US 20080102159 A1 US20080102159 A1 US 20080102159A1 US 57833105 A US57833105 A US 57833105A US 2008102159 A1 US2008102159 A1 US 2008102159A1
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Marie Louise Heller Stahnke
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Chr Hansen AS
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    • 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
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/45—Addition of, or treatment with, microorganisms
    • 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
    • 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
    • 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
    • A23V2400/179—Sakei
    • 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

Definitions

  • the present invention relates to the field of improving microbial safety in the production of food products.
  • the present invention relates to microbial strains useful for reducing the amount of pathogenic organisms e.g. Listeria when added to a fermented food products, such as a fermented meat product
  • the starter culture comprises a combination of one or more lactic acid bacteria (LAB) and one or more species from the Micrococcaceae and Staphylococcaceae families.
  • LAB lactic acid bacteria
  • the lactic acid bacteria primarily produce lactic acid whereby pH drops to the desired pH-value depending on the culture and the processing conditions (temperature, sugar type/content etc.) and the food product produced.
  • the Micrococcaceae spp. and Staphylococcaceae spp. are responsible for enhancing the flavour formation by producing non-volatile and volatile compounds through various biochemical reaction steps. Additionally, the Micrococcaceae spp. and Streptococcaceae spp. are responsible for the speed and intensity of colour formation in particular in fermented sausage types.
  • Micrococcaceae spp. and Streptococcoceae spp. are very sensitive to low pH as their growth is drastically slowed down when pH is reduced to a pH below 5.0.
  • the acidification profile is well-controlled and is not altered from batch to batch.
  • a fast pH-lowering may impair the quality and result in a less mature and less complex flavour profile that will force the food product manufacturer to ripen the food product for a longer period of time to reach the same flavour intensity (Tjener et al., 2003).
  • bacteriocin producing lactic acid bacteria including Pediococcus strains and certain Lactobacillus strains have been added to the starter culture to produce bacteriocins some of which kill and/or inactivate the pathogenic organisms and accordingly reduce their concentration in the product.
  • Foegeding et al. (1992) disclose the effectiveness of pediocin produced in situ by Pediococcus acidilactici as an antilisterial component.
  • the fermentation of sausages was conducted at 38° C. which caused an extensive acid production and thus a very fast drop in pH.
  • a rapid pH-lowering impairs the general quality of the product and results in a less mature and less complex flavoured profile.
  • the adverse influence of Pediococcus acidilactici on the general quality of the resulting product renders the method unsuitable for food fermentations where the above-mentioned conditions and features apply.
  • Utility model BA 1994 00266 discloses a lactic acid bacterial starter culture comprising a selected bacteriocin-producing Pediococcus spp. and a selected bavaricin-producing Lactococcus useful for inhibiting pathogenic organisms e.g. Listeria in meat products including fermented meat products.
  • Pediococcus spp. are often not well qualified as starter cultures in the manufacturing of food products although the species are known for their potential for reducing the amount of pathogenic organisms e.g. Listeria.
  • methods for A) manufacturing of a fermented food product and B) for reducing the concentration of Listeria spp (in particular Listeria monocytogenes in a fermented food product comprise the steps of:
  • adjunct culture is to be understood as a microbial culture that can be added to a food matrix and produce a bacteriostatic and/or bacteriocritic product (e.g. bacteriocins and antibiotics) without adversely affecting the desired fermentation profile of said food matrix.
  • bacteriostatic and/or bacteriocritic product e.g. bacteriocins and antibiotics
  • the adjunct culture does not adversely affect the acidification profile during manufacturing of the food product.
  • condition sub-optimal for growth are to be understood as growth conditions allowing the adjunct culture, when added to the food matrix, to act as described above.
  • starter culture refers to a preparation containing microbial cells that is intended for inoculating a food matrix to be subjected to fermentation.
  • the starter culture is intended for providing the desired change in the characteristics of the food matrix during fermentation (e.g. a desired acidification).
  • a starter culture will proliferate during the fermentation process.
  • a “bioprotective agent” is to be understood as a live organism that exerts its bioprotective effect when added to a food matrix without adversely affecting the food matrix.
  • the bioprotective effect is defined as an effect accomplished by the production of a bacteriostatic and/or bacteriocritic product whereby the presence and/or activity of undesired organisms e.g. Listeria monocytogenes is inhibited and/or diminished.
  • microorganism is used in its normal meaning.
  • microorganism is intended to cover algae, protozoa, viruses, bacteria and fungi.
  • Preferred microorganisms are bacteria and fungi, in particular bacteria, such as lactic acid bacteria.
  • lactic acid bacteria designates a group of Gram positive, catalase negative, non-motile, microaerophilic or anaerobic bacteria which ferment sugar with the production of acids including lactic acid as the predominantly produced acid, acetic acid, formic acid and propionic acid.
  • the industrially most useful lactic acid bacteria are found among Lactococcus species, Streptococcus species, Enterococcus species, Lactobacillus species, Leuconostoc species, Pediococcus species and Bifidobacterium species.
  • Commonly used starter culture strains of lactic acid bacteria are generally divided into mesophilic organisms having optimum growth temperatures at about 30° C. and thermophilic organisms having optimum growth temperatures in the range of about 40 to about 45° C.
  • Typical organisms belonging to the mesophilic group include Lactococcus lactis, Lactococcus lactis subsp. cremoris, Leuconostoc mesenteroides subsp. cremoris, Pediococcus pentosaceus, Lactococcus lactis subsp. lactis biovar. diacetylactis, Lactobacillus casei subsp. casei and Lactobacillus paracasei subsp. paracasei.
  • the strict anaerobic bacteria belonging to the genus Bifidobacterium including Bifidobacterium bifidum and Bifidobacterium longum are commonly used as dairy starter cultures and are generally included in the group of lactic acid bacteria. Additionally, species of Propionibacterium are used as dairy starter cultures, in particular in the manufacture of cheese. Additionally, organisms belonging to the Brevibacterium genus are commonly used as food starter cultures.
  • Another group of microbial starter cultures is fungal cultures, including yeast cultures and cultures of filamentous fungi, which are particularly used in the manufacture of certain types of cheese and beverage.
  • yeast cultures and cultures of filamentous fungi are particularly used in the manufacture of certain types of cheese and beverage.
  • filamentous fungi include Penicillium roqueforti, Penicillium candidum, Geotrichum candidum, Torula kefir, Saccharomyces kefir and Saccharomyces cerevisiae.
  • a persisting problem is the potential contamination of the food material by pathogenic organisms such as Listeria spp.
  • pathogenic organisms such as Listeria spp.
  • the inventors of the present invention surprisingly found that by applying at least one adjunct culture in form of a bacteriocin-producing Pediococcus species to the food material it is possible to reduce the amount of pathogenic organisms without influencing the fermentation profile and hence the desired sensorial quality of the food product. This effect is obtained by subjecting the bacteriocin-producing Pediococcus species to fermentation conditions that are sub-optimal for growth of the Pediococcus species.
  • the present invention allows the food manufacturer to select and use the recipes and processing conditions securing optimal development e.g. acidification of the starter culture and at the same time secure optimal food safety by adding the adjunct culture of the present invention at any suitable point in time during the fermentation process.
  • the starter culture and the adjunct culture may be added to the food material in any order.
  • the time lapsed between the addition of the first of the starter culture and the adjunct culture to the addition of the second is 0 seconds, e.g. at the most 10 seconds, such as at the most 30 seconds, e.g. at the most 1 minute, such as at the most 5 minutes, e.g. at the most 10 minute, such as at the most 60 minutes, e.g. at the most 300 minute, such as at the most 600 minutes, e.g. at the most 1 day, such as at the most 2 days, e.g. at the most 3 days, such as at the most 4 days, e.g. at the most 6 days.
  • the starter culture is added at the same time or before the adjunct culture is added to the food material.
  • the invention is successful in reducing and/or inhibiting the amount and/or activity of any pathogenic organism sensitive to bacteriocins produced by Pediococcus spp., such as pediocin, in particular Listeria spp., such as Listeria monocytogenes.
  • Suitable Pediococcus species include Pediococcus pentosaceus and Pediococcus acidilactici, In particular, the Pediococcus acidilactici strain B-LC-20 (DSM 10313) marketed by Chr. Hansen A/S under the trademark SafeProTM is preferred. It is however contemplated that other bacteriocin-producing Pediococcus species may provide the same advantageous characteristics and effects as those illustrated herein.
  • the effect of the bacteriocin-producing Pediococcus species is most probably due to the tendency of such Pediococcus species to produce bacteriocins capable of killing, inactivating and/or inhibiting pathogenic organisms.
  • the optimal growth temperature for Pediococcus species such as Pediococcus acidilactici is about 40° C. or even higher.
  • most starter cultures used for food fermentations develop optimally, i.e. result in the desired sensorial quality of the product, at temperatures below 30° C.
  • the present invention will allow the food manufacturer to freely select desired starter culture organisms and perform food fermentation at conditions that are optimal for the desired development of the food product. At the same time the food safety can be secured by adding the adjunct culture of the present invention without adversely influencing the fermentation profile.
  • conditions other than temperature which is used in the examples provided herein, can be used to obtain a sub-optimal growth of the bacteriocin-producing Pediococcus species and thus, obtain the effect of the present invention.
  • the bacteriocin produced by the Pediococcus species is selected from the group consisting of Class II bacteriocins, including bacteriocins such as pediocin, bavaracin, sakacin, curvacin, leucosin and plantaricin.
  • the present invention provides a method (A) for the manufacturing of a fermented food product.
  • the present invention provides a method (B) for reducing the concentration of Listeria spp. in a fermented food product
  • the term “reducing the concentration” relates to a reduction in the amount of a pathogenic organism.
  • a reduction may be provided by killing, inactivating or inhibiting the activity of the pathogenic organism.
  • 100% of the pathogenic organism are killed, inactivated or inhibited, such as at least 90%, e.g. at least 75%, such as at least 50%, e.g. at least 40%, such as at least 30%, e.g. at least 25%, such as at least 20%, e.g. at least 10%, such as at least 5%, e.g. at least 1%.
  • adjunct culture secures that the pathogenic organisms that are present in the food matrix do not increase in numbers.
  • Said methods (A and B) comprise the steps of:
  • the fermented food product may be subjected to a drying process simultaneously with the fermentation process in step (iv) and/or subsequent to the fermentation process in step (iv) to obtain a dry fermented food product.
  • fermented food products include, but are not limited to dairy products such as various cheese products, fermented meat product, such as sausages e.g. spreadable and dried sausages and ham, fermented fish and fermented vegetables.
  • the fermented food product is manufactured by providing a food material which is subjected to a fermentation process and optionally the fermented food product is subjected to a drying process in order to provide a dry fermented food product.
  • the food producer may apply the culture to his present or preferred recipe without otherwise changing the recipe or processing conditions.
  • a culture of bacteriocin-producing Pediococcus species is applied to a food material as an adjunct culture, which is separated from the starter culture.
  • adjunct culture is a culture that is added to the food material or joined with the starter culture, but which does not form part of the starter culture, i.e.
  • adjunct culture is an additional culture not attempted to “produce” the fermented food product, but to supply an extra technological advantage; in this case a killing, inactivating or inhibiting effect towards pathogenic organisms.
  • adjunct culture and “bacteriocin-producing Pediococcus species” are used interchangeably and adjunct culture is used to further illustrate the specific characteristics of the bacteriocin-producing Pediococcus species.
  • the manufacturing of the fermented food product is being controlled and performed by the starter culture alone.
  • the starter cultures is responsible for the development of a non-limiting group of quality parameters such as acidification, reduction in water binding and water activity, general appearance, colour, texture, odour, aroma, taste, flavour and other sensorial and technological parameters.
  • quality parameters such as acidification, reduction in water binding and water activity, general appearance, colour, texture, odour, aroma, taste, flavour and other sensorial and technological parameters.
  • the fermentation process is conducted at conditions sub-optimal for growth of the bacteriocin-producing Pediococcus species as described hereinbefore.
  • the optional drying process is conducted at conditions that are sub-optimal for growth of the bacteriocin-producing Pediococcus species in order to provide a limited acidification effect and allow for a high production of bacteriocin.
  • the term “limited acidification” relates to the influence of at least one adjunct culture on acidification.
  • the limited acidification provides a difference in pH-value caused by the adjunct culture of 0.5 pH-unit or less, such as 0.25 pH-unit or less, e.g. 0.1 pH-unit or less, such as 0.25 pH-unit or less, e.g. 0.075 pH-unit or less, such as 0.06 pH-unit or less, e.g. 0.05 pH-unit or less, such as 0.04 pH-unit or less, e.g. 0.03 pH-unit or less, such as 0.02 pH-unit or less, e.g. 0.01 pH-unit or less.
  • the sub-optimal growth conditions are provided by changing at least one of the parameters selected from the group consisting of temperature, water activity, RH, atmospheric composition, curing salts, added nutritions, such as the carbon source, additives, such as the chemical acidulant glucono-delta-lactone or various water binding additives and the amounts of bacteria.
  • the temperature in the fermentation process is equal to or below 30° C., such as equal to or below 28° C., e.g. equal to or below 26° C., such as equal to or below 24° C.
  • the temperature in the drying process is equal to or below 30° C., such as equal to or below 25° C., e.g. equal to or below 20° C., such as equal to or below 15° C., such as equal to or below 10° C., e.g. equal to or below 5° C.
  • the concentration of the at least one adjunct culture increases the inoculation level of total lactic acid bacteria at most 1000 times, e.g. at most 500 times, such as at most 100 times, e.g. at most 50 times, such as at most 10 times, e.g. at most 8 times, such as at most 5 times, e.g. at most 4 times, such as at most 3 times, e.g. at most 2 times.
  • the at least one adjunct culture is added in a concentration in the range of 10 2 -10 10 CFU/g product, e.g. in the range of 10 2 -10 9 CFU/g product, such as in the range of 10 3 -10 9 CFU/g product, e.g. in the range of 10 4 -10 9 CFU/g product, such as in the range of 10 2 -10 8 CFU/g product, e.g. in the range of 10 2 -10 7 CFU/g product, such as in the range of 10 3 -10 7 CFU/g product, e.g. in the range of 10 4 -10 7 CFU/g product, such as in the range of 10 5 -10 7 CFU/g product, e.g.
  • adjunct culture is added in a range of 5 ⁇ 10 6 -9 ⁇ 10 7 CFU/g product.
  • the food material and/or the dry fermented food product is analysed for the content of pathogenic organisms. If the content of the organisms exceeds a predetermined acceptable level the adjunct culture may be added to the food material in order to kill, inactivate or inhibit the pathogenic organisms.
  • adjunct culture may be added directly to the food material to kill, inactivate or inhibit the pathogenic organisms.
  • the batches of food materials subsequently produced are mixed with the adjunct culture to kill, inactivate or inhibit the pathogenic organisms.
  • the bacteriocin-producing Pediococcus species can be added to a food fermentation without adversely affecting the fermentation profile.
  • the species can be used as adjunct cultures for securing microbial safety of fermented food product.
  • the adjunct culture is provided in a suitable package.
  • suitable packages may be e.g. a pouch, a tetra-pak, a can and any other suitable means described in the art for containing microbial species.
  • the package or corresponding marketing material is provided with instructions indicating the fermentation conditions that are sub-optimal for growth of the bacteriocin-producing Pediococcus species.
  • adjunct culture may be provided in any suitable form e.g. in a frozen or freeze dried form.
  • adjunct culture is a freeze-dried preparation of B-LC-20 (DSM 10313) provided by Chr. Hansen A/S under the trademark SafeProTM.
  • adjunct culture can be added to a food matrix that are not subjected to a fermentation process.
  • FIG. 1 , A and B illustrate the pH-development during ripening of sausages applied with or without B-LC-20 together with a Chr. Hansen BactofermTM fast fermenting starter culture. Sausages were fermented at 24-20° C. for 3 days, followed by ripening at 18 to 16° C. for 11 days, and
  • FIG. 2 A and B illustrate pH-development during ripening of sausages applied with or without B-LC-20 together with a Chr. Hansen BactofermTM traditional fermenting starter culture. Sausages were fermented at 24-20° C. for 4 days, followed by ripening at 18 to 14° C. for 17 days.
  • Table 1 shows the pH development during the fermentation period as determined every second day and table 2 shows the pH development as determined continuously from 0 to 68 hours.
  • the control starter culture consists of a blend of lactobacilli, pediococci, micrococci and staphylococci.
  • Ripening was done in an adapted versatile environment test chamber Sanyo Model MLR-350H, with a fermentation period for 72 h at 14° C. with 80% RH.
  • the bacterial culture B-LC-20 proved to be a suitable culture for sausages manufactured according to the present formulation, showing additional Listeria reduction after the fermentation period and till the end of the ripening as compared to the control starter culture alone.
  • a Listeria challenge test in dry sausages along the ripening process was designed according to the following protocol. Two independent trials (trial 1 and trial 2) were performed at Institut de Recerca I Tecnologia Agroalimentáries (IRTA), Monells, Spain. The anti- Listeria activity of the Lactic acid Bacteria culture B-LC-20 at two different concentrations were tested.
  • Listeria monocytogenes Two strains were from the strain collection of IRTA, i.e. strain CTC1011 and CTC1034; and three strains were supplied by Chr. Hansen (P01, P05, P15). Each strain was separately grown in the IRTA standard medium “TSBYE” and stored frozen ( ⁇ 20° C.). Viable counts were determined before each trial in order to calculate the appropriate dilution to reach the expected inoculation in the meat mixture (approximately 10 3 CFU/g).
  • the bacterial cultures were added separately at the time of mixing. First was added L. monocytogenes cocktail (in 20 ml saline solution), followed by the starter culture and the adjunct culture.
  • pH and weight loss were measured in 3 marked sausages per batch, daily during the first week and with an interval of 3-4 days during the last 3 weeks.
  • Listeria counts at time zero were done by spreading the appropriate dilutions in Palcam supplemented agar plates and incubating at 37° C. for 72 hours. Lactic acid bacteria counts were performed at each sampling time in MRS agar (72 hours at 30° C. under anaerobic conditions).
  • Batch A control starter culture, 3.0 ⁇ 10 6 CFU/g
  • Batch B control starter culture+B-LC-20 low concentration (2.9 ⁇ 10 7 CFU/g mince)
  • Batch C control starter culture+B-LC-20 high concentration (5.6 ⁇ 10 7 CFU/g mince)).
  • Batch A control starter culture, 2.6 ⁇ 10 6 CFU/g
  • Batch B control starter culture+B-LC-20 low concentration (1.5 ⁇ 10 7 CFU/g)
  • Batch C control starter culture+B-LC-20 high concentration (5.9 ⁇ 10 7 CFU/g).
  • the curve of pH was similar for the different batches in both trials.
  • the minimum pH was recorded after 4 days in trial 1 and after 3 days in trial 2 despite the pH at time zero was higher in trial 2.
  • the pH-drop in the control batches were in both trials similar to the pH-drop in the batch with added adjunct culture.
  • ⁇ pH was between 1.22-1.24 in batch A after 3-4 days of fermentation, and between 1.26-1.34 in batches B and C. The small differences were probably caused by the extra glucose added with the adjunct culture pouch. Weight loss showed similar profile in both trials with no differences between the lots.
  • the culture B-LC-20 proved to be a suitable protective adjunct culture for fermented sausages manufactured according to the present formulation, showing additional Listeria reduction after the fermentation period and till the end of ripening, compared to a control starter culture alone.
  • an adjunct culture such as B-LC-20 provides a unique anti-listerial reduction for fermented sausages since it was found that Pediococcus acidilactici is a strong producer of pediocin (which destroys Listeria monocytogenes ) at European fermentation temperatures ( ⁇ 26° C.) while not being a strong acidifier at this temperature.
  • the reduction of Listeria is primarily caused by pediocin produced by an adjunct culture such as B-LC-20 in the food material during the fermentation and drying process.
  • the effect of pediocin is a well known phenomenon in the literature.
  • the uniqueness of the adjunct culture (B-LC-20) and the method disclosed herein is that the food manufacturer can use the adjunct culture together with the normal acidification culture since it does not alter the overall acidification profile and the quality of the product significantly.
  • the acidification profile is of utmost importance for the sensory quality.
  • the manufacturer does not need to change his present recipe or processing conditions, but will get the advantage of reduction in Listeria numbers.
  • FIGS. 1 and 2 The influence of the adjunct culture B-LC-20 on the acidification profile of four types of sausages fermented with different starter cultures are demonstrated in FIGS. 1 and 2 .
  • the addition of the adjunct culture in the sausage mince together with the starter culture did not influence the acidification profile of the sausages significantly.
  • internal sensory evaluations showed that the sensory quality of the sausages was unchanged by addition of B-LC-20.

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PCT/DK2005/000259 WO2005100614A1 (en) 2004-04-15 2005-04-15 Method for reducing the content of pathogenic organisms present in food materials

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CN102696741B (zh) * 2012-06-01 2014-12-03 浙江大学 一种发酵水产品及其制备方法
CN105338819A (zh) 2013-06-27 2016-02-17 星巴克公司，贸易用名星巴克咖啡公司 用于饮料和其他食品的生物保存方法
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KR20180080256A (ko) * 2015-11-08 2018-07-11 펌바이오틱스 홀딩 에이피에스 조합된 프리- 및 프로-바이오틱 조성물
EP3250056A4 (en) * 2016-02-12 2018-12-05 Micro-Nature, Llc Systems, methods, and compositions related to using non-live-bacteria preparations to promote food safety and preservation
WO2019043055A1 (en) 2017-08-31 2019-03-07 Chr. Hansen A/S NOVEL STRAINS OF LACTOBACILLUS CURVATUS STRAINS USEFUL FOR THE INHIBITION OF LISTERIA
EP3649866A3 (en) * 2018-10-18 2020-08-05 Universidade Católica Portuguesa - UCP New lactic acid bacteria for preventing infections with listeria species, compositions comprising said strains and uses thereof
CA3159844C (en) * 2019-12-17 2024-05-28 Plant Response, Inc. Methods and systems for pathogen mitigation in organic materials
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Publication number Priority date Publication date Assignee Title
US9504276B2 (en) 2004-04-15 2016-11-29 Chr. Hansen A/S Method for reducing the content of pathogenic organisms present in food materials
US10362796B2 (en) 2004-04-15 2019-07-30 Chr. Hansen A/S Method for reducing the content of pathogenic organisms present in food materials

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AU2005233240B2 (en) 2008-07-24
DK1716258T3 (da) 2010-06-07
DE602005020255D1 (de) 2010-05-12
US9504276B2 (en) 2016-11-29
US8828459B2 (en) 2014-09-09
CA2563008C (en) 2010-01-05
US10362796B2 (en) 2019-07-30
CN1942593B (zh) 2011-07-27
CA2563008A1 (en) 2005-10-27
ES2343576T3 (es) 2010-08-04
WO2005100614A1 (en) 2005-10-27
US20170071237A1 (en) 2017-03-16
EP1716258B1 (en) 2010-03-31
PL1716258T3 (pl) 2010-09-30
ATE462804T1 (de) 2010-04-15
RU2006140258A (ru) 2008-05-20
BRPI0509801A (pt) 2007-09-18
US20120114790A1 (en) 2012-05-10
EP1716258A1 (en) 2006-11-02
RU2336705C2 (ru) 2008-10-27
AU2005233240A1 (en) 2005-10-27
US20150024086A1 (en) 2015-01-22
CN1942593A (zh) 2007-04-04

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