FOOD PRESERVATION METHOD

• Main Authors: MORIYAMA MEGUMI, KAWASAKI SADAMICHI, SOMA SAYAKA, SONOMOTO KENJI, KOBAYASHI GENTA, TAJIRI HISATOSHI, BOKU RIYUUKAKU, NOMIYAMA HARUMI, KAWAKAMI IZUMI, TANIMOTO YASUHIDE, SHIMADA SHINYA
• Format: Patent
• Language: English
• Published: 26.08.2003
• Edition: 7
• Subjects: CHEWING GUM; COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; CONFECTIONERY; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; ICE-CREAM; PREPARATION THEREOF; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

PROBLEM TO BE SOLVED: To provide a food preservation method having high safety and stable effect and uninfluential to the quality of the food by using a conventional bacteriostatic agent in combination with a specific bacteriocin having high heat-resistance and pH stability. SOLUTION: The bacteriostatic effect of a lactobacillus belonging to the genus Enterococcus is remarkably improved by adding materials having bacteriostatic effect, usable as a food additive and selected from organic acids or organic acid salts, fatty acid esters of polyhydric alcohols, alcohols, amino acids, polypeptides or proteins, sugar acids or polysaccharides, vegetable extracts, calcium salts, and other bacteriocins to a cultured product containing a bacteriostatic substance and obtained by the culture of a lactobacillus belonging to the genus Enterococcus. COPYRIGHT: (C)2003,JPO