Composite natural bacteriostatic agent as well as preparation method and application thereof

By using a compound antibacterial agent consisting of garlic powder, tea polyphenols, and freeze-dried Pediococcus pentosaceus powder, multi-target synergistic antibacterial action against common microorganisms in pre-prepared meat products is achieved, solving the problem of microbial contamination in pre-prepared meat products, extending shelf life and maintaining product quality, and is suitable for the preservation of pre-prepared meat products.

CN121312682APending Publication Date: 2026-01-13HENAN AGRICULTURAL UNIVERSITY
0 Cites 0 Cited by

Patent Information

Application Number
CN202511775181.X
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2025-11-28
Publication Date
2026-01-13

AI Technical Summary

Technical Problem

Existing pre-processed meat products are susceptible to microbial contamination during processing, storage, and distribution, especially Bacillus subtilis and Staphylococcus aureus, leading to product spoilage. Furthermore, the use of traditional chemical preservatives is limited, making it difficult to effectively extend shelf life and meet consumers' demands for clean labeling.

Method used

A compound natural antibacterial agent composed of garlic powder, tea polyphenols, and freeze-dried Pediococcus pentosaceus powder is prepared through physical mixing. It utilizes the cell membrane disruption effect of allicin, the enzyme system interference of tea polyphenols, and the antibacterial effect of lactic acid bacteria metabolites to achieve multi-target synergistic antibacterial activity.

Benefits of technology

It significantly inhibits Bacillus subtilis and Staphylococcus aureus in pre-prepared meat products, extends shelf life, maintains the original sensory quality of the product, meets clean label requirements, and is suitable for the preservation of pre-prepared meat products.

✦ Generated by Eureka AI based on patent content.
Patent Text Reader

Abstract

The invention belongs to the technical field of food bacteriostatic agents, and particularly relates to a composite natural bacteriostatic agent and a preparation method and application thereof. The bacteriostatic agent comprises the following components in parts by weight: 2-4 parts of garlic powder, 1-3 parts of tea polyphenol and 1-3 parts of pediococcus pentosaceus freeze-dried powder. The natural plant source antibacterial components (garlic powder and tea polyphenol) and the microbial source antibacterial component (pediococcus pentosaceus freeze-dried powder) are scientifically compounded, so that a remarkable antibacterial effect is generated, and particularly, a high-efficiency inhibition effect is achieved on common putrefying bacteria (bacillus subtilis) and pathogenic bacteria (staphylococcus aureus) in meat prefabricated food.
Need to check novelty before this filing date? Find Prior Art