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 bacterial strain of bacteriocin-producing lactic acid

摘要

A method for 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 bacterial strain of the bacteriocin-producing class IIa lactic acid to a food product, the maturation of the food product and the storage of the food product at a temperature of not more than 15 ° C to a concentration of less than 1 x 10-1 of Gram-negative bacteria.