In Presence Of Biocide Or Biostat Patents (Class 426/9)
  • Patent number: 9504276
    Abstract: The present invention relates to a method for reducing the concentration of pathogenic organisms such as Listeria spp. in fermented food products. The method comprises the steps of: (i) providing a food material, (ii) mixing said food material with a starter culture, (iii) mixing the food material with at least one adjunct culture in form of a bacteriocin-producing Pediococcus species, (iv) subjecting the mixture provided in step (iii) to a fermentation process, said fermentation process being conducted at conditions that are sub-optimal for growth of the bacteriocin-producing Pediococcus species in order to provide a limited acidification and allow for a high production of bacteriocin, and obtain a fermented food product. Furthermore, the invention relates to the use of bacteriocin-producing Pediococcus species as an adjunct culture for securing microbial safety of fermented food products.
    Type: Grant
    Filed: July 28, 2014
    Date of Patent: November 29, 2016
    Assignee: Chr. Hansen A/S
    Inventor: Marie Louise Heller Stahnke
  • Publication number: 20150132435
    Abstract: The fermentation of cucumbers and other vegetables into pickles is traditionally a long term process. By exposing the flesh of the vegetable and pickling with calcium chloride instead of sodium chloride, a faster fermentation pickle is achieved with no decrease in quality.
    Type: Application
    Filed: January 7, 2015
    Publication date: May 14, 2015
    Applicant: A-FERM SYSTEMS, LLC
    Inventor: William A. Scott
  • Publication number: 20150064152
    Abstract: The present invention is related to the field of bioprotection, in particular to the strain of Lactobacillus paracasei CHCC14676 with accession no. DSM25612. Furthermore, the present invention concerns an antifungal composition comprising the strain, an antifungal composition comprising the strain and at least one strain of Lactobacillus rhamnosus, food, feed and pharmaceutical products comprising such an antifungal composition, a method of manufacturing such food, feed and pharmaceutical products, a method for reducing the content of yeasts and molds of such food, feed and pharmaceutical products and uses of the antifungal composition.
    Type: Application
    Filed: April 9, 2013
    Publication date: March 5, 2015
    Applicant: Chr. Hansen A/S
    Inventors: Tina Hornbaek, Maike Lisberg, Silja Kej Diemer
  • Patent number: 8951960
    Abstract: Methods for controlling the growth of bacteria in ethanol fermentation systems with antibiotic alternatives, which can be nonoxidizing biocides, stabilized oxidizers, or any combinations thereof, are described. As an option, a process or composition of the present invention can include one or more polycyclic antibacterial peptides. The methods can provide improvements, such as increased ethanol yields with minimal carryover of biocide into co-products of the processes.
    Type: Grant
    Filed: March 16, 2011
    Date of Patent: February 10, 2015
    Assignee: Buckman Laboratories International, Inc.
    Inventors: Christopher L. Wiatr, Michael L. Corcoran, Thomas E. McNeel, Richard A. Clark, Rita de Cassia Bortoto Porto, David Oppong
  • Publication number: 20150024086
    Abstract: The present invention relates to a method for reducing the concentration of pathogenic organisms such as Listeria spp. in fermented food products. The method comprises the steps of: (i) providing a food material, (ii) mixing said food material with a starter culture, (iii) mixing the food material with at least one adjunct culture in form of a bacteriocin-producing Pediococcus species, (iv) subjecting the mixture provided in step (iii) to a fermentation process, said fermentation process being conducted at conditions that are sub-optimal for growth of the bacteriocin-producing Pediococcus species in order to provide a limited acidification and allow for a high production of bacteriocin, and obtain a fermented food product. Furthermore, the invention relates to the use of bacteriocin-producing Pediococcus species as an adjunct culture for securing microbial safety of fermented food products.
    Type: Application
    Filed: July 28, 2014
    Publication date: January 22, 2015
    Applicant: Chr. Hansen A/S
    Inventor: Marie Louise Heller STAHNKE
  • Patent number: 8846357
    Abstract: Though chlorine dioxide is generally used to control bacterial contamination, a method was developed which allows the use of stabilized chlorine dioxide (SCD) for controlling contamination during fermentation that uses the bacteria Zymomonas as the biocatalyst, even though Zymomonas is sensitive to chlorine dioxide. Parameters were identified for inoculating a composition for fermentation with Zymomonas cells after a time period has elapsed following SCD addition.
    Type: Grant
    Filed: December 20, 2012
    Date of Patent: September 30, 2014
    Assignee: E I du Pont de Nemours and Company
    Inventors: Maria C Leana, Brian G Lefebvre
  • Patent number: 8828459
    Abstract: The present invention relates to a method for reducing the concentration of pathogenic organisms such as Listeria spp. in fermented food products. The method comprises the steps of: (i) providing a food material, (ii) mixing said food material with a starter culture, (iii) mixing the food material with at least one adjunct culture in form of a bacteriocin-producing Pediococcus species, (iv) subjecting the mixture provided in step (iii) to a fermentation process, said fermentation process being conducted at conditions that are sub-optimal for growth of the bacteriocin-producing Pediococcus species in order to provide a limited acidification and allow for a high production of bacteriocin, and obtain a fermented food product. Furthermore, the invention relates to the use of bacteriocin-producing Pediococcus species as an adjunct culture for securing microbial safety of fermented food products.
    Type: Grant
    Filed: November 7, 2011
    Date of Patent: September 9, 2014
    Assignee: Chr. Hansen A/S
    Inventor: Marie Louise Heller Stahnke
  • Publication number: 20140227390
    Abstract: Methods are provided which include steeping and/or spraying a harvested cereal grain, such as barley, wheat, rye, millet, corn (maize), rice, or oats, in or with an aqueous solution including an effective amount of chlorine dioxide to provide a treated cereal grain. The treated cereal grain obtained from chlorine-dioxide steeping and/or spraying generally has a reduced microorganism and/or toxin content, and may be subjected to additional malting processes.
    Type: Application
    Filed: September 21, 2012
    Publication date: August 14, 2014
    Inventors: Henry von Rege, Petr Basar, Karel Kosar
  • Publication number: 20140178956
    Abstract: Though chlorine dioxide is generally used to control bacterial contamination, a method was developed which allows the use of stabilized chlorine dioxide (SCD) for controlling contamination during fermentation that uses the bacteria Zymomonas as the biocatalyst, even though Zymomonas is sensitive to chlorine dioxide. Parameters were identified for inoculating a composition for fermentation with Zymomonas cells after a time period has elapsed following SCD addition.
    Type: Application
    Filed: December 20, 2012
    Publication date: June 26, 2014
    Applicant: E I DU PONT DE NEMOURS AND COMPANY
    Inventors: Maria C. Leana, Brian G. Lefebvre
  • Patent number: 8563055
    Abstract: The present invention relates to an ensiling agent for forage, as well as a method for ensiling forage by adding said ensiling agent to forage.
    Type: Grant
    Filed: September 10, 2008
    Date of Patent: October 22, 2013
    Assignee: Hanson & Mohring
    Inventor: Bengt Gertzell
  • Publication number: 20130045299
    Abstract: Disclosed herein are compositions containing natural acids and natural buffering agents useful for inhibiting mold growth and/or prolonging the shelf life of baked products, which do not require propionic acid, and may be in either a liquid or a dry form. Also disclosed are methods of using the disclosed compositions.
    Type: Application
    Filed: August 13, 2012
    Publication date: February 21, 2013
    Inventors: Paul Bright, Craig Baumer, William McKeown, Clifford Jackson
  • Publication number: 20120114790
    Abstract: The present invention relates to a method for reducing the concentration of pathogenic organisms such as Listeria spp. in fermented food products. The method comprises the steps of: (i) providing a food material, (ii) mixing said food material with a starter culture, (iii) mixing the food material with at least one adjunct culture in form of a bacteriocin-producing Pediococcus species, (iv) subjecting the mixture provided in step (iii) to a fermentation process, said fermentation process being conducted at conditions that are sub-optimal for growth of the bacteriocin-producing Pediococcus species in order to provide a limited acidification and allow for a high production of bacteriocin, and obtain a fermented food product. Furthermore, the invention relates to the use of bacteriocin-producing Pediococcus species as an adjunct culture for securing microbial safety of fermented food products.
    Type: Application
    Filed: November 7, 2011
    Publication date: May 10, 2012
    Inventor: Marie Louise Heller STAHNKE
  • Publication number: 20100278968
    Abstract: The present invention relates to an ensiling agent for forage, as well as a method for ensiling forage by adding said ensiling agent to forage.
    Type: Application
    Filed: September 10, 2008
    Publication date: November 4, 2010
    Inventor: Bengt Gertzell
  • Publication number: 20080152758
    Abstract: The invention is directed to an antimicrobial broth composition, which may be incorporated into a dough or dough-based product to impart enhanced microbiological safety. The invention further discloses a method of preparing a cultured glucose-yeast extract broth and a method of incorporating same into a refrigerated dough formula to enhance its microbiological safety.
    Type: Application
    Filed: December 22, 2006
    Publication date: June 26, 2008
    Inventors: Zuoxing Zheng, Julia L. DesRochers, Uraiwan Tangprasertchai
  • Publication number: 20080152757
    Abstract: Described herein is a high moisture, high pH fresh cheese having enhanced microbial food safety and methods of making the high moisture, high pH fresh cheese. Enhanced microbial food safety is achieved by using the combination of a low acid, high antimicrobial producing starter culture with food grade antimicrobial agents.
    Type: Application
    Filed: December 22, 2006
    Publication date: June 26, 2008
    Inventors: Zuoxing Zheng, Charles Kennett
  • Publication number: 20080102159
    Abstract: The present invention relates to a method for reducing the concentration of pathogenic organisms such as Listeria spp. in fermented food products. The method comprises the steps of: (i) providing a food material, (ii) mixing said food material with a starter culture, (iii) mixing the food material with at least one adjunct culture in form of a bacteriocin-producing Pediococcus species, (iv) subjecting the mixture provided in step (iii) to a fermentation process, said fermentation process being conducted at conditions that are sub-optimal for growth of the bacteriocin-producing Pediococcus species in order to provide a limited acidification and allow for a high production of bacteriocin, and obtain a fermented food product. Furthermore, the invention relates to the use of bacteriocin-producing Pediococcus species as an adjunct culture for securing microbial safety of fermented food products.
    Type: Application
    Filed: April 15, 2005
    Publication date: May 1, 2008
    Inventor: Marie Louise Heller Stahnke
  • Publication number: 20080095882
    Abstract: The present invention provides a method of controlling the development of resident spoilage and pathogenic bacteria in food products by introducing, into the food products, known bacteria that produce novel bacteriocins or metabolites which inhibit or kill the spoilage and pathogenic bacteria. Specifically, the method of the present invention comprises introducing, into meat products, known bacteria that produce novel bacteriocins or metabolites which inhibit or kill L. monocytogenes. Modifications are possible within the scope of the invention.
    Type: Application
    Filed: June 27, 2003
    Publication date: April 24, 2008
    Applicant: CANBIOCIN, INC.
    Inventors: Michael E. Stiles, Lynn McMullen, David C. Smith
  • Publication number: 20030039632
    Abstract: New bacteriocins capable of inhibiting the growth of bacteria are disclosed, along with methods of obtaining secretion of proteins from lactic acid bacteria, and methods for protecting foodstuffs.
    Type: Application
    Filed: June 19, 2001
    Publication date: February 27, 2003
    Inventors: Michael E. Stiles, John C. Vederas, Marius J. Van Belkum, Randy W. Worobo, Rodney J. Worobo, John K. McCormick, Gordon G. Greer, Lynn M. McMullen, Jorgen J. Leisner, Alison Poon, Charles M.A.P. Franz
  • Patent number: 6428793
    Abstract: A composition for and a method of eliciting in a vertebrate a protective immune response against an eukaryotic parasite are disclosed. The method includes administering to the vertebrate a composition having a carrier group coupled to an oligosaccharide obtained from a lipoglycan found on the surface of an eukaryote. The composition is administered in an amount sufficient to elicit a protective immune response against the parasite.
    Type: Grant
    Filed: March 10, 2000
    Date of Patent: August 6, 2002
    Assignee: University of Massachusetts
    Inventor: Lloyd H. Semprevivo
  • Patent number: 6403082
    Abstract: New bacteriocins capable of inhibiting the growth of bacteria are disclosed, along with methods of obtaining secretion of proteins from lactic acid bacteria, and methods for protecting foodstuffs.
    Type: Grant
    Filed: September 5, 1997
    Date of Patent: June 11, 2002
    Inventors: Michael E. Stiles, John C. Vederas, Marius J. Van Belkum, Randy W. Worobo, Rodney J. Worobo, John K. McCormick, G. Gordon Greer, Lynn M. McMullen, Jorgen J. Leisner, Alison Poon, Charles M. A. P. Franz
  • Patent number: 6303326
    Abstract: The present invention includes the characterization of the major salivary protein or enzyme of the corn earworm Helicoverpa zea for triggering resistance to bacterial blight and frogeye leafspot in soybeans and for triggering resistance to insects in tomatoes. The invention includes an enzyme or a novel protein secreted from the salivary glands of certain insects including the saliva of species belonging to the order Hymenoptera and Lepidoptera. The regurgitant of Helocoverpa zea obtained from the functional salivary glands contains a protein that possesses glucose oxidase activity. The amino acid sequence of the protein is unique and when the protein is applied to plants, it triggers disease and insect resistance systematically. The physical and kinetic attributes of the enzyme are a pH of 7.0, a pI of 4.4 and a molecular weight of 88 kd. The km and Vmax of the enzyme for glucose is 26.9 mmol and 26.7 &mgr;mol min−1 mg−1, respectively.
    Type: Grant
    Filed: December 3, 1998
    Date of Patent: October 16, 2001
    Assignee: University of Arkansas
    Inventors: Gary W. Felton, Mary C. Mathews, Jianlong Bi, John B. Murphy
  • Patent number: 6210719
    Abstract: Flavor composition suitable for imparting a yogurt flavor to a food product and obtained by fermentation, characterised by a flavor so concentrated that the composition should be diluted at least 2 times, preferably at least 10 times, more preferably at least 50 times to equal the flavor of regular yogurt, which can be obtained by a process, characterised by the following steps a. fermenting a cheese whey containing medium with a bacterium belonging to the genus Propionibacterium, b. pasteurising the fermentation broth, c. fermenting the pasteurised broth with a yeast preferably one which is unable to ferment lactose, d. pasteurising the fermentation broth, e. optionally adding diacetyl.
    Type: Grant
    Filed: October 1, 1996
    Date of Patent: April 3, 2001
    Assignee: Van den Bergh Foods Co., division of Conopco, Inc.
    Inventors: Peter de Lang, Walter Maurits M. Verhue
  • Patent number: 5868997
    Abstract: A method for sterilizing process fermentation vessels with a concentrated alcohol and water mixture integrated in a fuel alcohol or other alcohol production facility. Hot, concentrated alcohol is drawn from a distillation or other purification stage and sprayed into the empty fermentation vessels. This sterilizing alcohol/water mixture should be of a sufficient concentration, preferably higher than 12% alcohol by volume, to be toxic to undesirable microorganisms. Following sterilization, this sterilizing alcohol/water mixture can be recovered back into the same distillation or other purification stage from which it was withdrawn. The process of this invention has its best application in, but is not limited to, batch fermentation processes, wherein the fermentation vessels must be emptied, cleaned, and sterilized following completion of each batch fermentation process.
    Type: Grant
    Filed: March 20, 1991
    Date of Patent: February 9, 1999
    Assignee: Midwest Research Institute
    Inventor: Charles E. Wyman
  • Patent number: 5747078
    Abstract: Methods for long-term preservation of food products using a lactoperoxidase system. Long-term preservation is achieved by controlled generation of hydrogen peroxide as a substrate for the lactoperoxidase system. Controlled production of hydrogen peroxide is achieved by generating the hydrogen peroxide enzymatically form a system wherein the substrate for the enzyme generating the hydrogen peroxide is immobilized or is generated in situ from a precursor.
    Type: Grant
    Filed: January 13, 1995
    Date of Patent: May 5, 1998
    Assignee: Gist-brocades, N.V.
    Inventors: Sylvia Josefine De Jong, Ben Rudolf De Haan, Hong Sheng Tan
  • Patent number: 5486367
    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.
    Type: Grant
    Filed: April 19, 1994
    Date of Patent: January 23, 1996
    Assignee: Kansas State University Research Foundation
    Inventor: Daniel Y. C. Fung
  • Patent number: 5445835
    Abstract: A method for producing a yogurt product containing a bacteriocin is described. In the preferred method, a milk based medium is cultured with Pediococcus acidilactici to produce the bacteriocin, the Pediococcus acidilactici is then heat inactivated and finally a yogurt culture is added to the medium with the bacteriocin and cultured to produce the yogurt product. The yogurt product can be dried, either by lyophilization or spray-drying or other means, preferably to a powder, for use in various foods.
    Type: Grant
    Filed: February 7, 1994
    Date of Patent: August 29, 1995
    Assignee: Quest International Flavors & Food Ingredients Company, Division of Indopco, Inc.
    Inventor: Ebenezer R. Vedamuthu
  • Patent number: 5354566
    Abstract: An improved process for preparing thin, yeast-leavened dough crusts provides improved products with reduced fragility. The process comprises: preparing a dough, preferably including an antimycotic; holding the dough at a suitably low temperature which is effective to develop the dough while maintaining good forming characteristics; dividing the dough into weighed pieces; finally proofing the weighed dough pieces; pressing the weighed dough pieces between upper and lower, differentially-heated platens to form and condition a flat dough preform, the starch in the upper surface being partially gelatinized and the lower surface being strengthened. Preferably, the product baked and then packaged in a heat-sealed plastic covering.
    Type: Grant
    Filed: June 2, 1993
    Date of Patent: October 11, 1994
    Assignee: Kraft General Foods, Inc.
    Inventors: Anne M. Addesso, Robert J. Martin, Lysandros S. Mitsotakis, Robert W. Wood
  • Patent number: 5231165
    Abstract: A bacteriocin or polypeptide (LL-2 SEQ ID NO:2) derived from Lactococcus lactis subspecies lactis NRRL-B-18809 is described. Sequenced DNA and polypeptide precursor encoded thereby (SEQ ID NO: 1) are described Methods of use and production of the polypeptide LL-2 are described.
    Type: Grant
    Filed: May 14, 1992
    Date of Patent: July 27, 1993
    Assignee: Quest International Flavors and Food Ingredients Co., division of Indopco, Inc.
    Inventors: Ebenezer R. Vedamuthu, James T. Henderson, John D. Marugg, Pieter D. VanWassenaar
  • Patent number: 5096718
    Abstract: A metabolite material of propionibacteria, having a metabolite of molecular weight greater than 300, is added to a food product to inhibit the growth of gram negative psychotropic bacteria, yeast, mold, gram positive bacteria, or Listeria. The metabolite material may contain less than 0.02% propionic acid such that there is insufficient propionic acid per se to inhibit microbial growth. The metabolite material is produced by growing propionibacteria cells in a liquid growth medium to produce a mixture containing the metabolite material. The mixture can be concentrated and added to a food product as a concentrated liquid or powder. The metabolite material added to a food product may contain viable cells of propionibacteria.
    Type: Grant
    Filed: May 9, 1988
    Date of Patent: March 17, 1992
    Assignee: The State of Oregon acting by and through the Oregon State Board of Higher Education on behalf of Oregon State University
    Inventors: James W. Ayres, William E. Sandine, George H. Weber
  • Patent number: 5085873
    Abstract: The invention relates to a process for the treatment of a non-liquid food product for assuring its microbial decontamination. This process, applicable to hydrated products containing at least 20% water, comprises depositing on the surface of the hydrated product a preparation called an LP system comprising a mixture of the enzyme lactoperoxidase, a thiocyanate and an oxygen donor. The depositing may in particular be carried out by pulverizing or immersion in a bath. The treatment according to the invention preserves the product against most of the pathogenic or saprophytic germs susceptible of developing on these products, in particular bacteria of the genus Listeria, and in the absence of decomposition of the product and with no risk for the consumer.
    Type: Grant
    Filed: May 11, 1990
    Date of Patent: February 4, 1992
    Assignee: Bio Serae Laboratoires S.A.
    Inventor: Michel Degre
  • Patent number: 5059431
    Abstract: A method is disclosed for deacidifying wine using malolactic fermentation (MLF) under conditions inhibitory for spoillage lactic acid bacteria (LAB), making possible a "pure culture" MLF in which a winemaker is provided with a way to control the timing of onset and the outcome of wine MLF. The method comprises adding nisin to the wine at a concentration lethal to nisin-sensitive LAB, adding to the wine an inoculum of nisin-resistant LAB mutants capable in the presence of nisin of converting malic acid to lactic acid, and maintaining the inoculated wine under conditions in which the MLF can occur. Afterward, nisin can be removed from the wine by contacting the wine with a nisin-removing substance, such as bentonite. The nisin can be added either before or simultaneously with addition of the nisin-resistant LAB, at any time during winemaking, including primary yeast fermentation.
    Type: Grant
    Filed: December 7, 1990
    Date of Patent: October 22, 1991
    Assignee: State of Oregon acting by and through the State Board of Higher Education on behalf of Oregon State University
    Inventors: Mark A. Daeschel, Barney T. Watson
  • Patent number: 5015487
    Abstract: Disclosed is a method for inhibiting the contamination of processed meat products by pathogenic or spoilage microorganisms which method involves treating the surface of the meat product with a lanthionine bacteriocin.
    Type: Grant
    Filed: April 23, 1990
    Date of Patent: May 14, 1991
    Assignee: Haarmann & Reimer Corp.
    Inventors: Mark W. Collison, Terry F. Farver, Christine A. McDonald, Paula J. Herald, Daniel J. Monticello
  • Patent number: 5006347
    Abstract: The present invention discloses the use of bacteriophages for controlling unwanted fermentation of cheese by bacteria.
    Type: Grant
    Filed: May 11, 1989
    Date of Patent: April 9, 1991
    Assignee: Microbial Developments Ltd.
    Inventors: Carol A. Day, Brian W. Holton
  • Patent number: 4983406
    Abstract: This invention relates to the preservation of high moisture animal feeds which utilize a fermentation (either natural or induced) to improve the quality of the animal food. More specifically, this invention utilizes dimethyl fumarate (DMF) in plant feeds in combination with fermentation microorganisms to produce an animal feed which is high in nutrient value and low in spoilage microorganisms.
    Type: Grant
    Filed: April 25, 1989
    Date of Patent: January 8, 1991
    Assignees: Wesman Foods, Inc., The State of Oregon acting by and through the State Board of Higher Education on behalf of Oregon State University
    Inventors: James W. Ayres, William E. Sandine, Richard B. Parker
  • Patent number: 4956177
    Abstract: A method for providing fungal inhibition using Lactobacillus casei var. rhamnosus which produces an antifungal substance is described. Bacterial compositions of LCR are also described. The method and compositions are particularly useful for producing fermented foods.
    Type: Grant
    Filed: November 4, 1985
    Date of Patent: September 11, 1990
    Assignee: Microlife Technics, Inc.
    Inventors: Stephen W. King, Geoff G. Fowler, Peter A. Vandenbergh
  • Patent number: 4834987
    Abstract: In the preparation of food with the aid of microorganisms, the latter are directly protected against viral or phage attack by the addition of formic acid or esters of formic acid or salts of formic acid and/or tetrahydrofolic acid. Furthermore, an indirect protection by inactivating the bacterial viruses in the environment is described.
    Type: Grant
    Filed: October 21, 1986
    Date of Patent: May 30, 1989
    Assignee: Chimicasa GmbH
    Inventors: Andreas Lembke, Rolf Deininger, Jurgen Lembke
  • Patent number: 4597972
    Abstract: Processed foods and food products are prepared by including from 2,000 to 10,000 I.U. of nisin to prevent the outgrowth of Clostridium botulinum spores.
    Type: Grant
    Filed: March 2, 1984
    Date of Patent: July 1, 1986
    Assignee: Aplin & Barrett, Ltd.
    Inventor: Stephen L. Taylor
  • Patent number: 4409245
    Abstract: Living cultures of microorganisms used in the preparation of foodstuffs by microbiological processing are protected against attack by bacteriophage viruses by the addition thereto of terpene. The terpene is added in an amount which is effective to obtain viricidal activity but ineffective to cause toxic effects on the microorganisms. The terpene is one obtainable from aromatic plants by steam distillation. Terpenes or mixtures of terpenes which have proved suitable are those obtained from black pepper oil, cinnamon flower oil, cardamon oil, linallyl acetate, cinnamic aldehyde, safrol, carvon and cis/ trans citral, used individually or mixed together. They may added dissolved in a carrier such as 1,2-propanediol. The terpenes demonstrate a viricidal activity in a concentration which is one or more powers of ten lower than the concentration at which the terpenes have toxic effects on the microorganisms.
    Type: Grant
    Filed: September 28, 1981
    Date of Patent: October 11, 1983
    Assignee: Chimicasa GmbH
    Inventors: Erich Wolf, Andreas Lembke, Rolf Deininger
  • Patent number: 4407826
    Abstract: In a method for producing a fermentation product which comprises inoculating a mold in a substrate and cultivating it, the improvement which comprises adding(A) at least one compound selected from the group consisting of salts of aliphatic carboxylic acids having 1 to 4 carbon atoms, and(B) at least one compound selected from the group consisting of chlorous acid, hypochlorous acid, sulfurous acid, hyposulfurous acid, hydrogensulfurous acid, pyrosulfurous acid, salts of these acids, hydrogen peroxide, bleaching powder, chloramine-B, chloramine-T, halazone and acrylamideat any time ranging from a step of preparing the substrate to the step of cultivation.
    Type: Grant
    Filed: September 17, 1981
    Date of Patent: October 4, 1983
    Assignee: Kikkoman Shoyu Co. Ltd.
    Inventors: Fumio Noda, Kazuya Hayashi, Keitaro Mogi, Takashi Iwaasa, Toshio Sakasai, Nobuyoshi Iguchi
  • Patent number: 4407828
    Abstract: A method is described for producing fermented foods by generating lactic acid in the food using a culture of a lactobacillus similar to Lactobacillus casei subspecies alactosus NRRL-B-12,344 and a stimulatory food grade metal salt, wherein the culture has unique rapid low temperature fermentation characteristics and wherein lactose, glycogen, and starch are not fermented by the culture. The preferred Lactobacillus casei subspecies alactosus is NRRL-B-12,344 or strains having low temperature food fermentation characteristics in common with this strain. In order to provide rapid fermentation, the stimulatory, food grade metal salt, usually a manganese salt, is provided in the food or the culture which is added to the food with the selected lactobacillus to accelerate fermentation. The cultures are particularly suited for the controlled fermentation of carbohydrates, naturally present in or added to the food to provide a selected final pH.
    Type: Grant
    Filed: May 29, 1981
    Date of Patent: October 4, 1983
    Assignee: Microlife Technics, Inc.
    Inventor: Moshe Raccach
  • Patent number: 4250267
    Abstract: A process for immobilizing a biological material which can be a protein, a coenzyme having at least one primary or secondary amino group per molecule, an admixture of said coenzyme and an enzyme which is mediated by said coenzyme, or an antibiotic having at least one primary or secondary amino group per molecule, wherein the biological material is contacted with an excess of an isocyanate-capped liquid polyurethane prepolymer in the absence of water, and the resulting mixture is cured by contacting it with a curing agent to cure the prepolymer and to immobilize the biological material. The resulting mixture can be cured under foam-forming conditions or under nonfoam-forming conditions. The resulting mixture can be formed into a predetermined shape before or during curing or coated onto a surface before or during curing.
    Type: Grant
    Filed: November 10, 1977
    Date of Patent: February 10, 1981
    Assignee: W. R. Grace & Co.
    Inventors: Frank J. Hartdegen, Wayne E. Swann
  • Patent number: 4239783
    Abstract: The mixing time required to develop yeast leavened dough compositions is reduced by incorporating in the dough composition prior to mixing from 0.001 to 0.015 parts by weight of sorbic acid or a sodium, potassium or calcium salt of sorbic acid, for each 100 parts by weight of flour. The reduced mixing time is achieved without adverse effect on the quality of the baked product and without significant reduction in tolerance to overmixing by the dough composition.
    Type: Grant
    Filed: November 18, 1977
    Date of Patent: December 16, 1980
    Assignee: International Telephone and Telegraph Corporation
    Inventors: Louis A. Wollermann, Dugan A. Rucker, Jack K. Krum
  • Patent number: 4212889
    Abstract: A method of processing fish in which whole fish are reduced to fish solubles in aqueous solution and to fish solids comprising bones and scales. Fish are continuously processed in a series of interconnected vessels so that a continuous steady-state discharge of product is obtained and so that additional fish can be introduced into the system during discharge of product.
    Type: Grant
    Filed: May 18, 1978
    Date of Patent: July 15, 1980
    Assignee: The De Laval Separator Company
    Inventor: Manuel E. Fuentevilla
  • Patent number: 4165386
    Abstract: Flour bread or rye bread containing a suitable amount of rice vinegar. The production steps of the bread comprise adding rice vinegar to flour or rye powder together with a predetermined amount of water in the dough kneading step in an amount of 180ml to 450ml relative to 25kg of the powder, followed by fermenting and, then, baking the dough.
    Type: Grant
    Filed: May 26, 1977
    Date of Patent: August 21, 1979
    Inventor: Iwao Kikuhara
  • Patent number: 4117169
    Abstract: In a process for producing a fermented liquid food product by fermenting a moromi which comprises a koji for the fermented liquid food product, a moromi substrate and a liquid such as brine, alcohol and water at a temperature of about 10.degree. to about 40.degree. C for a time sufficient to produce the fermented liquid food product; the improvement wherein the fermentation is carried out in the presence of about 0.05 to about 10% by weight, based on the total weight of the koji and moromi substrate, of an added metal salt selected from the group consisting of potassium salts, sodium salts, calcium salts and magnesium salts of aliphatic carboxylic acids containing up to 4 carbon atoms.
    Type: Grant
    Filed: June 24, 1977
    Date of Patent: September 26, 1978
    Assignee: Kikkoman Shoyu Co. Ltd.
    Inventors: Fumio Noda, Keitaro Mogi, Toshio Sakasai
  • Patent number: 4088789
    Abstract: Disclosed is an ensilaging agent for fodder comprising from about 0.75 to 1 part by weight of an alkali metal salt of nitrous acid, from about 0.3 to 0.8 parts by weight of a compound yielding an aliphatic aldehyde having 1 to 6 carbon atoms during the ensilaging process, and from about 0.15 to 1.5 parts by weight of benzoic acid or a salt thereof for each 1 part by weight of combined nitrous acid salt and aldehyde yielding compound. An improved method is also disclosed wherein the disclosed ensilaging agent is added to fodder in an amount of from about 0.05% to about 0.5% of the fodder weight and comprises from about 0.02 to 0.2% by weight of an alkali metal salt of nitrous acid, from about 0.015 to 0.1% by weight of a compound yielding an aliphatic aldehyde having 1 to 6 carbon atoms during the ensilaging process and from about 0.01 to 0.2% by weight of benzoic acid or a salt thereof for each 1 part by weight of combined nitrous acid salt and aldehyde yielding compound.
    Type: Grant
    Filed: April 14, 1976
    Date of Patent: May 9, 1978
    Assignee: Plate Bonn Gesellshaft mit beschrankter Haftung
    Inventors: Theodor Beck, Friedrich Gross
  • Patent number: 4028471
    Abstract: A yeast leavened dough composition containing, for each 100 parts by weight of flour, an additive comprising from 0.0020 to 0.0120 parts by weight of a peroxide oxidizing agent and from 0.0025 to 0.090 parts by weight of either sorbic acid or a sodium, potassium or calcium salt of sorbic acid, the ratio of peroxide to sorbate being no greater than one with more than 0.0075 parts by weight of peroxide. A baked product produced from such a composition has a number of improved characteristics including crumb resiliency, overall texture, structure and shelf life.
    Type: Grant
    Filed: December 1, 1975
    Date of Patent: June 7, 1977
    Assignee: International Telephone and Telegraph Corporation
    Inventors: Jack Kern Krum, Louis Albert Wollermann, Dugan Allan Rucker
  • Patent number: 3968259
    Abstract: A product composed of potassium, sodium and magnesium salts, as well as calcium propionate, in combination with an enzyme mixture of protease, amylase, and gumase, with a trace of a mixture of compounds of elements including iron, copper, cobalt, manganese, zinc, iodine and phosphorus, aid in the preservation of digestable protein in silages.
    Type: Grant
    Filed: March 6, 1975
    Date of Patent: July 6, 1976
    Assignee: M & M Livestock Products Co., Inc.
    Inventors: Jack P. Henry, James D. Myers
  • Patent number: RE32416
    Abstract: Foodstuffs, especially bread, can be preserved against the growth of microorganisms such as mould growth and rope formation by adding to the foodstuffs an acid propionate salt.
    Type: Grant
    Filed: March 29, 1985
    Date of Patent: May 12, 1987
    Assignee: BP Chemicals Limited
    Inventor: Dennis J. G. Long