Anti-microbial composition
An antimicrobial and composition technology, applied in food science, food preservation, climate change adaptation, etc., can solve problems such as temperature abuse
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Embodiment 1
[0157] Example 1 demonstrates the efficacy and ease of use of a mixture of three antimicrobial compositions, reducing the amount of nisin used
[0158] Nisin (Dimodan TM ML90, Danisco) in combination with a co-emulsifier and sodium diacetate to prepare an antimicrobial powder mixture, the emulsifier being present in powder form. This process is facilitated by the further addition of non-synergistic emulsifiers. And add nisin (Nisaplin , Danisco). The antimicrobial mixture is easily and evenly dispersed in the chicken broth, which is then pasteurized. The pH of the sample is as follows: control (no additives): pH6.12;
[0159] 100IU / g nisin: pH6.14; 0.112% sodium diacetate: pH5.42; 300ppm Dimodan ML90: pH 6.13; 0.2% antimicrobial mixture: pH 5.42. Cool the soup and inoculate about 10 3 cfu / g of Listeria monocytogenes juice mix including L. monocytogenes strain 272; NCTC12426; 358 and S23. The broth is incubated at 20°C, a temperature chosen not suitable for storing ...
Embodiment 2
[0160] Example 2 shows the efficacy of three antimicrobial composition mixtures in Chinese sausage
[0161] The antimicrobial mixture was tested with Chinese-style sausage, which contains 14-16% protein, 18-22% fat and 58-60% water. As is common in China, the sausage contains 1% sodium lactate, which acts primarily as a humectant. One batch of sausage used for testing contained no preservatives or lactic acid additions. Raw meat is processed, crushed and cured, then emulsified with ice at a temperature not exceeding 14°C. The meat emulsion was poured into casings and pasteurized at a core temperature of 75° C. for 20 minutes. Cool at room temperature for 30 minutes, then cool the sausages in 4°C water.
[0162] Store sausages at temperatures that represent the extremes of refrigeration failure and the environmental conditions that distribution will encounter. Vaccination was not performed. The total aerobic bacterial count (TAVC) of the sausage was regularly investigated ...
Embodiment 3
[0171] Example 3 shows the enhanced antimicrobial efficacy of the combination of emulsifier (Dimodan ML90) and sodium diacetate
[0172] The three components of the new antimicrobial blend were tested individually and in dual combination in a chicken broth system. It's a rich, nutritious pasteurized broth containing poultry, vegetables, seasonings, and cream that's stored at refrigerated temperatures. Appropriate emulsifier (Dimodan ML90, Danisco), bacteriocin (nisin, Nisaplin, Danisco) and organic acid salt (sodium diacetate, Danisco) additions were prepared. Adding sodium diacetate will cause a drop in pH, so bring the pH of the soup back to 6.0 after adding this. All tests were performed at pH 6.0. The broth was pasteurized and cultured with a mixture of Listeria monocytogenes strains (strain 272; NCTC12426; 358; CRA3930). The test articles were incubated at 8°C and analyzed periodically.
[0173] The result is shown in Figure 2.
[0174] The control and the test subst...
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