Abstract: A fermentate and methods for producing a fermentate and for killing or inhibiting the growth of a contaminating microorganism on or within a food product using a GRAS strain of Bacillus that does not produce organic acids at a level effective to inhibit the growth of microorganisms but does contain metabolites that have antibacterial and antifungal activity at a broad range of pH including >5.5 is disclosed. A food product comprising a fermentate having a cellular mass component from a GRAS strain of Bacillus is also disclosed. The GRAS strain of Bacillus may be selected from a group consisting of Bacillus amyloliquefaciens, Bacillus marisflavi, Bacillus licheniformis, Bacillus paralicheniformis, Bacillus subtilis, Bacillus megaterium, Bacillus pumilus, Bacillus safensis, Bacillus siamensis, Bacillus tequilensis, and Bacillus toyonensis.

Abstract: A method for producing a fermentate including the steps of obtaining a fruit or vegetable extract, treating the extract with a hydrolytic enzyme, mixing the extract with a fermenting microorganism, water, and a growth media to produce a liquid composition; and incubating the liquid composition at a controlled temperature and a controlled pH to produce a fermentate. A method for killing or inhibiting the growth of a contaminating microorganism on or within a food product, and a food product including a fermentate having a cellular mass component from a fermenting microorganism, a fermented fruit or vegetable extract and a hydrolytic enzyme are disclosed. A fermentate produced by any one of the methods described is contemplated. The fermentate may be a concentrated liquid or a dry powder and has the ability to inhibit the growth of a contaminating microorganism by 100% when diluted to less than 5% (w/v).

Abstract: A method for producing a fermentate including the steps of obtaining a fruit or vegetable extract, treating the extract with a hydrolytic enzyme, mixing the extract with a fermenting microorganism, water, and a growth media to produce a liquid composition; and incubating the liquid composition at a controlled temperature and a controlled pH to produce a fermentate. A method for killing or inhibiting the growth of a contaminating microorganism on or within a food product, and a food product including a fermentate having a cellular mass component from a fermenting microorganism, a fermented fruit or vegetable extract and a hydrolytic enzyme are disclosed. A fermentate produced by any one of the methods described is contemplated. The fermentate may be a concentrated liquid or a dry powder and has the ability to inhibit the growth of a contaminating microorganism by 100% when diluted to less than 5% (w/v).

Abstract: The present inventors disclose new fermentate compositions that display antimicrobial activity against a variety of microorganisms in foods. The fermentate compositions may not only be active at acidic pHs, but also retain antimicrobial activity at elevated pHs including neutral pHs. In addition to new fermentate compositions, the present invention also relates to improved methods for making such fermentate compositions and using unpurified fermentate compositions to effectively preserve food products.

Abstract: The present inventors disclose new fermentate compositions that display antimicrobial activity against a variety of microorganisms in foods. The fermentate compositions may not only be active at acidic pHs, but also retain antimicrobial activity at elevated pHs including neutral pHs. In addition to new fermentate compositions, the present invention also relates to improved methods for making such fermentate compositions and using unpurified fermentate compositions to effectively preserve food products.

Abstract: A method for producing a fermentate including the steps of obtaining a fruit or vegetable extract, treating the extract with a hydrolytic enzyme, mixing the extract with a fermenting microorganism, water, and a growth media to produce a liquid composition; and incubating the liquid composition at a controlled temperature and a controlled pH to produce a fermentate. A method for killing or inhibiting the growth of a contaminating microorganism on or within a food product, and a food product including a fermentate having a cellular mass component from a fermenting microorganism, a fermented fruit or vegetable extract and a hydrolytic enzyme are disclosed. A fermentate produced by any one of the methods described is contemplated. The fermentate may be a concentrated liquid or a dry powder and has the ability to inhibit the growth of a contaminating microorganism by 100% when diluted to less than 5% (w/v).