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Composition and method for inhibiting pathogens and spoilage organisms in foods
Composition and method for inhibiting pathogens and spoilage organisms in foods
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机译:抑制食品中病原体和腐败生物的组合物和方法
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摘要
The method of the invention uses live cells of non-fermenting and/or non-growing lactic acid bacteria to deliver bacteriocin into edible food substances to inhibit the growth of food spoilage and/or foodborne pathogenic organisms. The method of the invention may be used to inhibit growth of these organisms in raw food substances and finished food products after processing. The lactic acid bacteria within the food mixture are capable of producing bacteriocin in the desired microbial- inhibiting amounts under conditions of non-growth and non-fermentation.
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