Patents by Inventor Michael ERKES

Michael ERKES has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).

  • 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
    Patent number: 10952448
    Abstract: The present invention relates to a method of reducing the concentration of Gram-negative bacteria in a food product, the method comprising adding a red wine extract produced from red wine by dealcoholization, concentration and drying, and a culture comprising at least one class IIa bacteriocin-producing lactic acid bacterial strain to a food product, ripening the food product, and storing the food product at a temperature of at the most 15° C. until a concentration less than 1 E-1 of Gram-negative bacteria. In a preferred embodiment of the invention, Gram-negative bacteria already present are eliminated. In one embodiment of the invention, the Gram-negative bacteria are Salmonella ssp. The bacteriocin-producing culture may comprise at least one of Lactobacillus curvatus (DSM 18775) and Pediococcus acidilactici (DSM 28307).
    Type: Grant
    Filed: February 11, 2016
    Date of Patent: March 23, 2021
    Assignee: CHR. HANSEN A/S
    Inventors: Michael Erkes, Tim Martin Seibert
  • 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
    Publication number: 20190029279
    Abstract: The present invention relates to a method of reducing the concentration of Gram-negative bacteria in a food product, the method comprising adding a red wine extract produced from red wine by dealcoholization, concentration and drying, and a culture comprising at least one class IIa bacteriocin-producing lactic acid bacterial strain to a food product, ripening the food product, and storing the food product at a temperature of at the most 15° C. until a concentration less than 1 E-1 of Gram-negative bacteria. In a preferred embodiment of the invention, Gram-negative bacteria already present are eliminated. In one embodiment of the invention, the Gram-negative bacteria are Salmonella ssp. The bacteriocin-producing culture may comprise at least one of Lactobacillus curvatus (DSM 18775) and Pediococcus acidilactici (DSM 28307).
    Type: Application
    Filed: February 11, 2016
    Publication date: January 31, 2019
    Applicant: Chr. Hansen A/S
    Inventors: Michael ERKES, Tim Martin SEIBERT