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Method for reducing the content of pathogenic organisms present in food materials
Method for reducing the content of pathogenic organisms present in food materials
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机译:减少食品原料中病原生物含量的方法
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摘要
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.
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机译:本发明涉及一种降低诸如李斯特菌 I> spp之类的病原性生物的浓度的方法。在发酵食品中。该方法包括以下步骤:(i)提供食物原料,(ii)将所述食物原料与发酵剂混合,(iii)将食物原料与至少一种以产生细菌素的形式的辅助培养物混合。 (ii)Pediococcus i>种,(iv)使步骤(iii)中提供的混合物经历发酵过程,所述发酵过程在对于产生细菌素的 Pediococcus I >种类以提供有限的酸化并允许高产量的细菌素,并获得发酵食品。此外,本发明涉及生产细菌素的