FOOD PRESERVATION METHOD
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 bacteriost...
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Main Authors | , , , , , , , , , , |
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Format | Patent |
Language | English |
Published |
26.08.2003
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Edition | 7 |
Subjects | |
Online Access | Get full text |
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Abstract | 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 |
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AbstractList | 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 |
Author | SOMA SAYAKA KOBAYASHI GENTA SONOMOTO KENJI BOKU RIYUUKAKU MORIYAMA MEGUMI NOMIYAMA HARUMI SHIMADA SHINYA KAWASAKI SADAMICHI TANIMOTO YASUHIDE KAWAKAMI IZUMI TAJIRI HISATOSHI |
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RelatedCompanies | OMU MILK PRODUCTS CO LTD KUMAMOTO SEIFUN KK YAMAYA COMMUNICATIONS:KK |
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Snippet | 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... |
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SubjectTerms | 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 |
Title | FOOD PRESERVATION METHOD |
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