Bacteriostatic agent containing fermentation culture processed product
A concentrated and solvent-extracted yeast culture, enriched with organic acids, effectively inhibits food spoilage microorganisms, enhancing the shelf life of food products.
JP2025158935APending Publication Date: 2025-10-17AJINOMOTO CO INC
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Patent Information
- Application Number
- JP2025057622
- Authority / Receiving Office
- JP · JP
- Patent Type
- Applications
- Current Assignee / Owner
- Priority Date
- 2024-04-04
- Filing Date
- 2025-03-31
- Publication Date
- 2025-10-17
AI Technical Summary
Technical Problem
The issue of food waste due to expiration is significant, and there is a need to improve the shelf life of food to reduce this waste, with existing bacteriostatic agents not fully addressing the challenge.
Method used
A processed yeast culture obtained by concentration and/or solvent extraction, particularly from haploid Saccharomyces cerevisiae, is used to enhance the bacteriostatic effect, incorporating organic acids like malic, succinic, and α-ketoglutaric acids, which is added to food to improve shelf life.
Benefits of technology
The processed yeast culture significantly inhibits the growth of microorganisms causing food spoilage, thereby extending the shelf life of food products.
✦ Generated by Eureka AI based on patent content.
Abstract
To provide a bacteriostatic technology for food products.SOLUTION: A composition for bacteriostatic use in food products containing the following components (A) is provided. (A) A fermentation culture processed product obtained by concentration and / or solvent extraction of fermentation culture.SELECTED DRAWING: None
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