Abstract: An improved, short-time process for fermentation of comestible products is described which enhances the growth of operative microorganisms in a fermentation system and consequently reduces the required incubation time. The process involves inoculating a given fermentation system containing a starting food ingredient substrate and fermentative microorganism(s) with an amount of an oxygen-reactive enzyme such as OXYRASE.TM. (a trademark of Oxyrase, Inc. of Akron, Ohio) which is not naturally generated by virtue of said fermentation process. Reduced time fermentation can be achieved in a wide variety of systems, such as in the production of fermented liquid, semisolid and solid dairy products, fermented meat products, fermented cereal-based products, yeast-raised baked and fried products, and alcoholic beverages.

Abstract: An approved assay for the determination for motile facultative anaerobic pathogens is described which involves the use of a growth-enhancing substance such as oxyrase enzyme in order to increase the growth rate of a target pathogen in a growth medium, to thereby shorten the time required to complete the assay. The assay of the invention is particularly suited for the determination of L. monocytogenes in food products such as meat and dairy goods, and provides an effective screening assay which can be completed in about 24-36 hours. Preferably, a product sample is first incubated in Fraser Broth containing oxyrase enzyme; if a darkened color results, a small portion of the liquid is then placed within a U-shaped culture tube provided with modified Oxford agar; the motility characteristics of the target pathogen are observed in the U-tube, which is indicative of the presence of L. monocytogenes.

Abstract: An improved assay for the determination for motile facultative anaerobic pathogens is described which involves the use of a growth-enhancing substance such as oxyrase enzyme in order to increase the growth rate of a target pathogen in a growth medium, to thereby shorten the time required to complete the assay. The assay of the invention is particularly suited for the determination of L. monocytogenes in food products such as meat and dairy goods, and provides and effective screening assay which can be completed in about 24-36 hours. Preferably, a product sample is first incubated in Fraser Broth containing oxyrase enzyme; if a darkened color results, a small portion of the liquid is then placed within a U-shaped culture tube provided with modified Oxford agar; the motility characteristics of the target pathogen are observed in the U-tube, which is indicative of the presence of L. monocytogenes.