Composition and its use

Abstract

This invention relates to an antimicrobial composition containing an organic acid and its use.

Description

Technical Field

[0001] The technical field of the present invention The present invention relates to an antimicrobial composition containing an organic acid and its use.

Background Art

[0002] The background of the present invention The need to improve food preservation methods is very great. It is estimated that about one-fourth of the world's food supply is lost as a result of spoilage by microorganisms, and foodborne microbial infections represent a constant and serious threat to human health.

[0003] Some bacterial species that can contaminate foodstuffs and crops and grow therein are pathogenic or produce toxins, causing a wide range of food poisoning diseases. Despite significant improvements in technology and hygiene, food can be exposed to spoilage or pathogenic bacteria in the food handling environment, and the number of food poisoning cases is still increasing in most countries.

[0004] Food preservation techniques, such as heat treatment, freezing, ultrasonic waves, irradiation, and modified atmosphere packaging, significantly reduce the microbial load. However, of particular concern is the evidence that processed foods are contaminated with microorganisms prior to packaging after processing. Microbial spoilage of various foods, such as dairy products, meat products, dressings, spreads, margarine, and seafood, has begun to be a concern in the food industry.

[0005] In the field of food safety, extensive research has been conducted to develop effective antimicrobial compositions that function as antifungal and antibacterial compositions.

Summary of the Invention

[0006] The summary of the present invention The inventors have discovered that a composition with a specific combination of organic acids brings a synergistic effect in the antimicrobial activity of the composition. Accordingly, in a first aspect, the present invention relates to an antimicrobial composition (hereinafter referred to as the first antimicrobial composition of the present invention), the composition comprising a first component which is tartaric acid or cinnamic acid, and a second component which is selected from the group consisting of citric acid, tartaric acid, succinic acid or cinnamic acid, or a combination thereof.

[0007] In a second aspect, the present invention relates to an antimicrobial composition (hereinafter referred to as the second antimicrobial composition of the present invention), the composition comprising a first component which is cinnamic acid, and a second component which is selected from the group consisting of citric acid, succinic acid, tartaric acid, or a combination thereof.

[0008] Another aspect of the present invention relates to an antimicrobial composition comprising a first component which is tartaric acid or cinnamic acid, and a second component which is selected from the group consisting of citric acid, succinic acid, tartaric acid, ferulic acid, formic acid, malic acid, levulinic acid, chlorogenic acid or cinnamic acid or a combination thereof.

[0009] In a third aspect, the present invention relates to a food composition comprising the antimicrobial composition of the present invention (the first or second composition of the present invention). In another aspect, the present invention relates to the use of the antimicrobial composition of the present invention (the first composition or the second composition of the present invention) for obtaining a food composition with high storage stability, for reducing the microbial content in a food composition, for increasing the shelf life of a food composition, or for preserving a fresh food composition or a cooked food composition.

[0010] In another aspect, the present invention relates to a method for obtaining a food composition with high storage stability, or for increasing the shelf life of a food composition, and / or for reducing the microbial content of a food composition, the method comprising contacting the food composition with the antimicrobial composition of the present invention (the first composition or the second composition of the present invention).

[0011] In another aspect, the present invention relates to a method for reducing the microbial content in acidic foods, the method comprising contacting a meat product with the antimicrobial composition of the present invention. Hereafter in this specification, when the inventors refer to the “antimicrobial composition of the present invention,” both the first and second compositions of the present invention are intended. [Modes for carrying out the invention]

[0012] Detailed description of the present invention As described above, the present invention discloses a composition comprising an organic acid having an antimicrobial effect that exhibits a synergistic antimicrobial effect compared to the antimicrobial activity of the individual components of the composition.

[0013] The antimicrobial composition of the present invention. Thus, the first aspect of the present invention is an antimicrobial composition comprising a first component which is tartaric acid, and a second component which is selected from the group consisting of citric acid, succinic acid, cinnamic acid, or tartaric acid or a combination thereof (hereinafter referred to herein as the first antimicrobial composition of the present invention).

[0014] Thus, a second aspect of the present invention relates to an antimicrobial composition (hereinafter referred to as the second antimicrobial composition of the present invention) comprising a first component which is cinnamic acid, and a second component which is selected from the group consisting of citric acid, succinic acid, tartaric acid, or citric acid or a combination thereof.

[0015] Another aspect of the present invention relates to an antimicrobial composition comprising a first component which is tartaric acid or cinnamic acid, and a second component which is selected from the group consisting of citric acid, succinic acid, tartaric acid, ferulic acid, formic acid, malic acid, levulinic acid, chlorogenic acid or cinnamic acid or a combination thereof.

[0016] In a preferred embodiment of the present invention, the second component of the antimicrobial composition is different from the first component. For example, if the first component contains tartaric acid, the second component does not contain tartaric acid. Similarly, if the first component contains cinnamic acid, the second component does not contain cinnamic acid. In another preferred embodiment, the organic acids present in the antimicrobial composition are different from one another.

[0017] In one preferred embodiment, the antimicrobial composition of the present invention is a synergistic antimicrobial composition. Therefore, the present invention relates to a synergistic antimicrobial composition comprising a first component which is cinnamic acid, and a second component which is selected from the group consisting of citric acid, succinic acid, tartaric acid, or citric acid or a combination thereof.

[0018] Therefore, the present invention relates to a synergistic antimicrobial composition comprising a first component which is tartaric acid, and a second component which is selected from the group consisting of citric acid, succinic acid, cinnamic acid, or citric acid or a combination thereof.

[0019] The term “antimicrobial agent,” as used herein, refers to any compound capable of inhibiting the growth or reproduction of microorganisms and / or killing them; antimicrobial compounds include, depending on the applied dose level, system conditions, and desired level of microbial control, bactericides, bacteriostats, bacteriostatics, bacteriostatins, fungicides, fungistats, algaecides, and algistats.

[0020] The term "organic acid", as used herein, refers to an organic compound having acidic properties. The most common organic acids are carboxylic acids, and their acidity is associated with the carboxyl group -COOH. Sulfonic acids containing the group -SO2OH are relatively strong acids. Alcohols having OH can act as acids but are usually very weak. The relative stability of the conjugate base of an acid determines its acidity. Other groups can also confer acidity, usually weakly: the thiol group -SH, the enol group, and the phenol group. In biological systems, organic compounds containing these groups are generally referred to as organic acids. Examples of organic acids include, without limitation, lactic acid, acetic acid, formic acid, citric acid, oxalic acid, uric acid, malic acid, propionic acid, and tartaric acid.

[0021] As used herein, the term "synergistic" or "synergistic effect" simply means a result that exceeds the merely additive. Some examples of synergistic effects are provided in this document. For example: Compound A at a dosage of a% -> Partial bacterial growth was observed. Compound B at a dosage of b% -> Growing bacteria were observed. Compound C at a dosage of c% -> Partial bacterial growth was observed. Compound A at a dosage of a% + Compound B at a dosage of b% + Compound C at a dosage of c% formulated -> No bacterial growth was observed.

[0022] Or, for example: Compound A at a dosage of a% -> Mold growth was observed. Compound B at a dosage of b% -> Mold growth was observed. Compound A at a dosage of a% + Compound B at a dosage of b% formulated -> No mold growth was observed.

[0023] Furthermore, the synergistic effect may be an effect on a wider spectrum of microorganisms; for example, even if each compound is only active against a specific type of microorganism, a combination of those active substances may result in a wider protection (a wider antimicrobial effect against a larger number of microorganisms).

[0024] In another aspect, the present invention relates to an antimicrobial composition (the first composition of the present invention) comprising a first component that is tartaric acid and a second component selected from the group consisting of cinnamic acid, succinic acid, and citric acid or a combination thereof.

[0025] In another specific embodiment, the antimicrobial composition of the present invention comprises succinic acid and tartaric acid and is present in a ratio of about 1:4 to 1:5. In another specific embodiment, the antimicrobial composition of the present invention comprises tartaric acid and succinic acid and is present in a ratio of about 2:1. In another specific embodiment, the antimicrobial composition of the present invention comprises tartaric acid and citric acid.

[0026] In another specific embodiment, the antimicrobial composition of the present invention comprises tartaric acid and cinnamic acid. In another specific embodiment, the antimicrobial composition of the present invention comprises tartaric acid, citric acid, and succinic acid.

[0027] In another specific embodiment, the antimicrobial composition of the present invention comprises tartaric acid, succinic acid, and cinnamic acid. In a specific embodiment, tartaric acid, succinic acid, and cinnamic acid are present in a ratio of about 1:0.1:0.2 to about 1:1:2.

[0028] In another specific embodiment, the antimicrobial composition (the second composition of the present invention) of the present invention comprises a first component that is cinnamic acid and a second component selected from the group consisting of citric acid and succinic acid.

[0029] Therefore, in a specific embodiment, the antimicrobial composition of the present invention comprises cinnamic acid and succinic acid. In another specific embodiment, succinic acid and cinnamic acid are present in a ratio of about 2:1 to 3:1 or 1:4.

[0030] In another specific embodiment, the antimicrobial composition of the present invention comprises cinnamic acid and citric acid. In another specific embodiment, cinnamic acid and citric acid (e.g., obtained from concentrated lemon juice) are present in a ratio of about 8:1.

[0031] In another specific embodiment, the antimicrobial composition of the present invention comprises cinnamic acid and tartaric acid. In a specific embodiment, tartaric acid and cinnamic acid are present in a ratio of about 1:2, for example, 1:2.5. In another embodiment, tartaric acid and cinnamic acid are present in a ratio of about 10:1 to about 10:1, preferably about 5:1 to about 1:5, and more preferably about 3:1 to about 1:3.

[0032] In another specific embodiment, the antimicrobial composition of the present invention comprises tartaric acid and cinnamic acid, and further comprises citric acid (e.g., obtained from concentrated lemon juice) or succinic acid.

[0033] In another specific embodiment, the antimicrobial composition of the present invention comprises cinnamic acid, succinic acid, and tartaric acid. In another specific embodiment, the antimicrobial composition of the present invention comprises cinnamic acid, tartaric acid, and citric acid. In another specific embodiment, the antimicrobial composition of the present invention comprises cinnamic acid, succinic acid, and citric acid.

[0034] In another specific embodiment, the antimicrobial composition of the present invention comprises cinnamic acid, tartaric acid, citric acid, and succinic acid. In another aspect, the present invention relates to an antimicrobial composition comprising citric acid and succinic acid.

[0035] Tartaric acid is a white crystalline organic acid found naturally in many fruits, most notably grapes, but also bananas, tamarind, and citrus fruits. Its salt, potassium bitartrate, commonly known as cream tartar, appears naturally during fermentation. It is commonly sold as baking powder, mixed with sodium bicarbonate, and used as a leavening agent in food preparation. The acid itself is added to food as the antioxidant E334, giving it its distinctive sour taste. Naturally occurring tartaric acid is a useful raw material in organic chemical synthesis. Tartaric acid, an alpha-hydroxycarboxylic acid, is diprotic and aldal, and is a dihydroxyl derivative of succinic acid. Tartaric acid is defined in the CAS registry database entry number 87-69-4, and structurally, it is defined by formula (i): [ka]

[0036] In a specific embodiment, tartaric acid has a natural origin and is obtained from bananas, tamarinds, or citrus fruits. In another specific embodiment, tartaric acid has a synthetic origin.

[0037] In specific embodiments, tartaric acid is present in the antimicrobial composition at a concentration of about 0.1% to about 80% based on the total weight of the antimicrobial composition. In other embodiments, tartaric acid is present in the antimicrobial composition at a concentration of about 0.1% to about 3%, about 2% to about 50%, or further about 5% to about 30%, or about 20% to about 40%, based on the total weight of the antimicrobial composition.

[0038] Cinnamic acid is an organic compound having the formula C6H5-CH=CH-COOH. It is a white crystalline compound, slightly soluble in water and freely soluble in many organic solvents. It is classified as an unsaturated carboxylic acid and is naturally occurring in many plants. It exists as cis and trans isomers. In a specific embodiment, cinnamic acid is a cis isomer. In another specific embodiment, cinnamic acid is a trans isomer. Cinnamic acid is obtained from cinnamon oil, or balsams such as storax. It is also found in shea butter. Cinnamic acid is defined in the CAS registry database entry number 621-82-9 and is structurally defined by formula (ii): [ka]

[0039] In a specific embodiment, cinnamic acid has a natural origin and is obtained from cinnamon or balsam. In another specific embodiment, cinnamic acid has a synthetic origin.

[0040] Succinic acid is a dicarboxylic acid with the chemical formula (CH2)2(CO2H)2. In living organisms, succinic acid exists as an anion, which has multiple biological roles as a metabolic intermediate converted to fumarate by the enzyme succinate dehydrogenase in complex 2 of the electron transport chain involved in ATP production, and as a signaling molecule that reflects the metabolic state of cells. Succinic acid is defined in the CAS registry database entry number 110-15-6 and is structurally defined by formula (iii): [ka]

[0041] In a specific embodiment, succinic acid has a natural origin. In another specific embodiment, succinic acid has a synthetic origin.

[0042] Citric acid is an organic compound with the chemical formula HOC(CO2H)(CH2CO2H)2, and is a colorless, weak organic acid. It is naturally present in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle and is present in the metabolism of all aerobic organisms. Citric acid is present in various fruits and vegetables, most notably in citrus fruits. Lemons and limes have this acid in particularly high concentrations; it constitutes up to 8% of the dry weight of these fruits. Citric acid is defined in the CAS registry database entry number 77-92-9, and is structurally defined by formula (iv): [ka]

[0043] In a specific embodiment, citric acid has a natural origin and is obtained from citrus fruits. In another specific embodiment, citric acid has a synthetic origin. In a preferred embodiment of the antimicrobial composition of the present invention, the citric acid is of natural origin. In a more preferred embodiment, the citric acid is obtained from concentrated lemon juice. The term "concentrated lemon juice" refers to a concentrate obtained from lemons, including the whole fruit and / or the peel and / or pulp. To obtain concentrated lemon juice, the fruit (lemon) or its parts may be fresh, frozen, or dried. As used herein, the term refers to partially dehydrated lemon juice. It also refers to reconstituted juice obtained from dried lemon juice.

[0044] In a specific embodiment, the concentrated lemon juice contains a water content of less than 7% by weight (w / w) and / or here, a titratable acidity of 45-60%. "Titratable acidity" refers to the total acid concentration in the food, which is determined by titrating the inherent acid with a standard base.

[0045] In another specific embodiment, the antimicrobial composition of the present invention comprises tartaric acid and cinnamic acid, and further comprises citric acid (e.g., obtained from concentrated lemon juice) or succinic acid.

[0046] In another specific embodiment, the antimicrobial composition of the present invention comprises cinnamic acid and citric acid (for example, obtained from concentrated lemon juice), and further comprises succinic acid.

[0047] In another specific embodiment, the antimicrobial composition of the present invention comprises tartaric acid, citric acid (for example, obtained from concentrated lemon juice), succinic acid, and cinnamic acid.

[0048] In another aspect, the present invention relates to compositions comprising succinic acid and citric acid (such as citric acid obtained from concentrated lemon juice). In one embodiment, succinic acid and citric acid (such as citric acid obtained from concentrated lemon juice) exist in a ratio of approximately 2:1.

[0049] In other embodiments, other acids such as formic acid, ferulic acid, malic acid, levulinic acid, and / or chlorogenic acid may also be present in the antimicrobial composition in suitable amounts, alone or in combination with other organic acids described herein. Other acids such as ferulic acid, maleic acid, levulinic acid, and / or chlorogenic acid may be of natural and / or synthetic origin.

[0050] In another specific embodiment, the antimicrobial composition of the present invention comprises cinnamic acid and / or tartaric acid and formic acid. In another specific embodiment, the antimicrobial composition of the present invention comprises tartaric acid, succinic acid, and formic acid.

[0051] In another specific embodiment, the antimicrobial composition of the present invention comprises cinnamic acid, succinic acid, and formic acid.

[0052] Food composition of the present invention In another aspect, the present invention relates to a food composition (hereinafter referred to as the "food composition of the present invention") comprising the antimicrobial composition of the present invention (the first or second composition of the present invention).

[0053] The antimicrobial composition of the present invention (the first or second composition of the present invention) may be present in the food composition in an amount of at least about 0.05%, at least about 0.1%, preferably at least about 0.5%, preferably at least about 1.0%, or even 2%, 3%, 4%, or 5% based on the total weight of the food composition. In another embodiment, the antimicrobial composition of the present invention (the first or second composition of the present invention) may be present in the food composition in an amount of about 0.3% to about 5%, preferably about 0.5% to about 3.5%, based on the total weight of the food composition. As previously stated, when the inventors refer to the “antimicrobial composition of the present invention,” both the first and second compositions of the present invention are intended.

[0054] The terms “food composition” or “ingredients,” as used herein, refer to compositions suitable for human or animal consumption. Food compositions include, but are not limited to: eggs, egg-based products (including, but not limited to, mayonnaise, salad dressings, sauces, ice cream, egg powder, processed egg yolks and products made therefrom); baked products (including bread, cakes, sweet dough products, puffed doughs, liquid batters, muffins, donuts, biscuits, crackers and cookies); confectionery (including chocolate, candy, caramel, halawa, unsweetened and sweetened gum, bubble gum, soft bubble gum, chewing gum and pudding); frozen products (frozen dairy products, including sherbet, preferably ice cream and ice milk); and dairy products (including cheese, butter, milk, coffee cream, whipped cream, custard cream, milk beverages and yogurt). ; Plant-based non-dairy products, mousses, whipped vegetable creams, meat products (including processed meat products); edible oils and fats, carbonated and non-carbonated whipped products, meat substitutes, oil-in-water emulsions, water-in-oil emulsions, margarine, shortening, and spreads including low-fat and very low-fat spreads; dressings, mayonnaises, dips, cream-based sauces, cream-based soups, beverages, syrups, fruit juice-based compounds, spice emulsions, sauces, beverages, pastries, oils, bakery products, fillings, and edible inks. As used herein, the term "beverage" refers to any liquid suitable for drinking or eating.

[0055] In a preferred embodiment, the food composition of the present invention is a meat product, a meat-like product, or a fruit juice. The term "meat products" is used herein to mean products extracted from poultry, fish, cattle, pigs, sheep, etc., which may be fatty or lean, and which may be in the form of cut or shredded meat, ground meat, frozen meat, semi-frozen meat or chilled meat, and which may be processed or unprocessed.

[0056] Meat substitutes can also refer to foods made from vegetarian ingredients that approximate the aesthetic properties (texture, flavor, appearance, etc.) or chemical characteristics of certain types of meat. A non-limiting example of a meat substitute is a veggie burger.

[0057] The term "fruit juice" is used herein to mean the product obtained by extracting or pressing the natural liquid contained within a fruit. Fruit juice is extracted from the whole fruit, and / or the peel and / or pulp of cranberries. In specific embodiments, the fruit is lemon, lime, orange, apple, pineapple, strawberry, acerola, blueberry, banana, grape, peach, pomelo, papaya, or mango. In some embodiments, the fruit juice is concentrated fruit juice.

[0058] In a specific embodiment, the food composition of the present invention comprises the antimicrobial composition of the present invention, which includes tartaric acid and cinnamic acid. In a specific embodiment, tartaric acid and cinnamic acid are present in a ratio of about 1:10 to about 10:1, for example, about 1:5 to 5.1, for example, about 1:2.

[0059] In another specific embodiment, the food composition of the present invention comprises the antimicrobial composition of the present invention, which contains succinic acid and tartaric acid present in a ratio of about 1:4 to 1:5.

[0060] In another specific embodiment, the food composition of the present invention comprises the antimicrobial composition of the present invention, which contains tartaric acid and succinic acid present in a ratio of about 2:1.

[0061] In another specific embodiment, the food composition of the present invention comprises the antimicrobial composition of the present invention, which contains succinic acid and cinnamic acid present in a ratio of about 2:1 to 3:1 or 1:4.

[0062] In another specific embodiment, the food composition of the present invention comprises the antimicrobial composition of the present invention, which contains succinic acid and citric acid (obtained from concentrated lemon juice) present in a ratio of about 2:1.

[0063] In another specific embodiment, the food composition of the present invention comprises the antimicrobial composition of the present invention, which contains cinnamic acid and citric acid (e.g., obtained from concentrated lemon juice) present in a ratio of about 8:1.

[0064] In another specific embodiment, the food composition of the present invention comprises the antimicrobial composition of the present invention, which contains tartaric acid and citric acid (e.g., obtained from concentrated lemon juice) present in a ratio of about 4:1.

[0065] In another specific embodiment, the food composition of the present invention comprises the antimicrobial composition of the present invention, which includes tartaric acid, succinic acid, and cinnamic acid, present in a ratio of about 2:1:4 or 1:5:2. In another embodiment, tartaric acid, succinic acid, and cinnamic acid are present in the food composition in a ratio of about 1:0.1:0.2 to about 1:1:2.

[0066] In another specific embodiment, the food composition of the present invention comprises the antimicrobial composition of the present invention, which contains succinic acid, tartaric acid, and citric acid (obtained from concentrated lemon juice) and cinnamic acid, present in a ratio of about 2:8:1.

[0067] In another specific embodiment, the food composition of the present invention comprises the antimicrobial composition of the present invention, which contains tartaric acid, cinnamic acid, and citric acid (obtained from concentrated lemon juice) present in a ratio of about 4:8:1.

[0068] In another specific embodiment, the food composition of the present invention comprises the antimicrobial composition of the present invention, which contains succinic acid, tartaric acid, cinnamic acid, and citric acid (obtained from concentrated lemon juice) in a ratio of about 2:10:8:1.

[0069] In a specific embodiment, the antimicrobial composition of the present invention is added to a food composition such that each of tartaric acid, cinnamic acid, citric acid, and / or succinic acid from the antimicrobial composition is present in the food composition at a concentration in the range of 0.0001% to 1% (w / w) relative to the weight of the food.

[0070] In a more specific embodiment, tartaric acid from the antimicrobial composition of the present invention is present in the food composition at a concentration in the range of 0.0001% to 2% (w / w). In a more specific embodiment, the tartaric acid is present at a concentration in the range of 0.001% to 1% (w / w). In a more specific embodiment, the tartaric acid is present at a concentration in the range of 0.01% to 0.5% (w / w). In a more specific embodiment, the tartaric acid is present at a concentration in the range of 0.01% to 0.25% (w / w).

[0071] In a preferred embodiment, tartaric acid from the antimicrobial composition of the present invention is present in the food composition at a concentration of about 0.0125%, 0.05%, 0.125%, or 0.25% (w / w).

[0072] In another, more specific embodiment, cinnamic acid from the antimicrobial composition of the present invention is present in the food composition at a concentration in the range of 0.0001% to 2% (w / w). In a more specific embodiment, the cinnamic acid is at a concentration in the range of 0.001% to 1% (w / w). In a more specific embodiment, the cinnamic acid is at a concentration in the range of 0.01% to 0.5% (w / w). In a more specific embodiment, the cinnamic acid is at a concentration in the range of 0.01% to 0.13% (w / w).

[0073] In a preferred embodiment, cinnamic acid from the antimicrobial composition of the present invention is present in the food composition at a concentration of about 0.0625% or 0.125% (w / w).

[0074] In another, more specific embodiment, the citric acid (obtained from concentrated lemon juice) from the antimicrobial composition of the present invention is present in the food composition at a concentration ranging from 0.0001% to 5% (w / w). In a more specific embodiment, the citric acid is at a concentration ranging from 0.01% to 1.5% (w / w). In a more specific embodiment, the citric acid is at a concentration ranging from 0.1% to 1% (w / w). In a more specific embodiment, the citric acid is at a concentration ranging from 0.3% to 1% (w / w).

[0075] In a preferred embodiment, citric acid from the antimicrobial composition of the present invention is present in the food composition at a concentration of about 0.5% or 1% (w / w).

[0076] In another, more specific embodiment, succinic acid from the antimicrobial composition of the present invention is present in the food composition at a concentration in the range of 0.0001% to 2% (w / w). In a more specific embodiment, succinic acid is present at a concentration in the range of 0.001% to 1% (w / w). In a more specific embodiment, succinic acid is present at a concentration in the range of 0.01% to 0.5% (w / w). In a more specific embodiment, succinic acid is present at a concentration in the range of 0.03% to 0.5% (w / w).

[0077] In a preferred embodiment, succinic acid from the antimicrobial composition of the present invention is present in the food composition at a concentration of about 0.01625%, 0.05%, 0.25%, or 0.5% (w / w).

[0078] In a specific embodiment, the food composition of the present invention comprises the antimicrobial composition of the present invention, which includes tartaric acid and cinnamic acid. In a more specific embodiment of the food composition of the present invention, the tartaric acid from the antimicrobial composition of the present invention is present in the food composition at a concentration of about 0.25% or 0.05% (w / w), and the cinnamic acid from the antimicrobial composition is present in the food composition at a concentration of about 0.02% or 0.125% (w / w).

[0079] In another specific embodiment, the food composition of the present invention comprises the antimicrobial composition of the present invention, which contains tartaric acid and citric acid (obtained from concentrated lemon juice). In a more specific embodiment of the food composition of the present invention, the tartaric acid from the antimicrobial composition is present in the food composition at a concentration of about 0.25% (w / w), and the citric acid (obtained from concentrated lemon juice) from the antimicrobial composition is present in the food composition at a concentration of about 1% (w / w).

[0080] In another specific embodiment, the food composition of the present invention comprises the antimicrobial composition of the present invention, which contains cinnamic acid and citric acid (obtained from concentrated lemon juice). In a more specific embodiment of the food composition of the present invention, cinnamic acid from the antimicrobial composition is present in the food composition at a concentration of about 0.125% (w / w), and citric acid (obtained from concentrated lemon juice) from the antimicrobial composition is present in the food composition at a concentration of about 1% (w / w).

[0081] In another specific embodiment, the food composition of the present invention comprises the antimicrobial composition of the present invention, which includes cinnamic acid and succinic acid. In a more specific embodiment of the food composition of the present invention, cinnamic acid from the antimicrobial composition is present in the food composition at a concentration of about 0.125% (w / w), and succinic acid from the antimicrobial composition is present in the food composition at a concentration of about 0.5% (w / w).

[0082] In another specific embodiment, the food composition of the present invention comprises the antimicrobial composition of the present invention, which includes tartaric acid, succinic acid, and cinnamic acid. In a more specific embodiment of the food composition of the present invention, tartaric acid from the antimicrobial composition is present in the food composition at a concentration of about 0.125% or about 0.25% (w / w), succinic acid from the antimicrobial composition is present in the food composition at a concentration of about 0.25%, 0.05%, or 0.5% (w / w), and cinnamic acid from the antimicrobial composition is present in the food composition at a concentration of about 0.0625%, 0.0125%, 0.125%, or 0.25% (w / w).

[0083] In another specific embodiment, the food composition of the present invention comprises an antimicrobial composition of the present invention comprising cinnamic acid, succinic acid, and citric acid (obtained from concentrated lemon juice). In a more specific embodiment, the cinnamic acid from the antimicrobial composition is present in the food composition at a concentration of about 0.0375%, 0.0625% (w / w), the succinic acid from the antimicrobial composition is present in the food composition at a concentration of about 0.1625%, 0.25%, or 0.5% (w / w), and the citric acid (obtained from concentrated lemon juice) from the antimicrobial composition is present in the food composition at a concentration of about 0.5% or 0.3125% (w / w).

[0084] In another specific embodiment, the food composition of the present invention comprises the antimicrobial composition of the present invention, which comprises tartaric acid, cinnamic acid, and citric acid (obtained from concentrated lemon juice). In a more specific embodiment of the food composition of the present invention, tartaric acid from the antimicrobial composition is present in the food composition at a concentration of about 0.125%, cinnamic acid from the antimicrobial composition is present in the food composition at a concentration of about 0.0625% (w / w), and citric acid (obtained from concentrated lemon juice) from the antimicrobial composition is present in the food composition at a concentration of about 0.5% (w / w).

[0085] In another specific embodiment, the food composition of the present invention comprises an antimicrobial composition of the present invention comprising tartaric acid, cinnamic acid, citric acid obtained from concentrated lemon juice, and succinic acid. In a more specific embodiment of the food composition of the present invention, tartaric acid from the antimicrobial composition is present in the food composition at a concentration of about 0.05% (w / w), cinnamic acid from the antimicrobial composition is present in the food composition at a concentration of about 0.0625%, citric acid (obtained from concentrated lemon juice) from the antimicrobial composition is present in the food composition at a concentration of about 0.5%, and succinic acid from the antimicrobial composition is present in the food composition at a concentration of about 0.25%.

[0086] Experts will know how to adjust the amounts of the first and second components of the antimicrobial composition of the present invention in the food composition of the present invention. For example, the concentrations of the first and second components may vary depending on the food composition.

[0087] In a specific embodiment, for plant-based foods, the food composition of the present invention comprises the antimicrobial composition of the present invention comprising succinic acid, tartaric acid, and cinnamic acid. In a preferred embodiment, succinic acid and tartaric acid are present in a ratio of about 1:10 to 10:1 or 1:5 to 1:4 by weight. In another preferred embodiment, tartaric acid and cinnamic acid are present in a ratio of about 2:1. In yet another preferred embodiment, succinic acid and cinnamic acid are present in a ratio of about 1:2 to 1:3. In one embodiment, the food is an acidic food, such as a beverage, sauce, meat substitute, or plant-based food.

[0088] In a more specific embodiment of the food composition of the present invention, for a plant-based food, succinic acid from the antimicrobial composition is present in the food composition at a concentration of 0.03% to 0.05% (w / w), tartaric acid from the antimicrobial composition is present in the food composition at a concentration of 0.13% to 0.25% (w / w), and cinnamic acid from the antimicrobial composition is present in the food composition at a concentration of 0.07% to 0.13% (w / w).

[0089] In another specific embodiment, for plant-based foods, the food composition of the present invention comprises the antimicrobial composition of the present invention, comprising succinic acid, tartaric acid, cinnamic acid, and citric acid obtained from concentrated lemon juice. In a preferred embodiment, succinic acid and tartaric acid are present in a ratio of about 5:1 to 4:1 by weight. In another preferred embodiment, tartaric acid and cinnamic acid are present in a ratio of about 1:1. In another preferred embodiment, succinic acid and cinnamic acid are present in a ratio of about 4:1. In another preferred embodiment, cinnamic acid and citric acid are present in a ratio of about 10:1 to 7:1. In another preferred embodiment, succinic acid and citric acid are present in a ratio of about 1:2. In another preferred embodiment, tartaric acid and citric acid are present in a ratio of about 1:10 to 1:8.

[0090] In a more specific embodiment of the food composition of the present invention, for a plant-based food, succinic acid from the antimicrobial composition is present in the food composition at a concentration of 0.16% to 0.25% (w / w), tartaric acid from the antimicrobial composition is present in the food composition at a concentration of 0.04% to 0.05% (w / w), cinnamic acid from the antimicrobial composition is present in the food composition at a concentration of 0.04% to 0.06% (w / w), and citric acid (obtained from concentrated lemon juice) from the antimicrobial composition is present in the food composition at a concentration of 0.31% to 0.5% (w / w).

[0091] In another specific embodiment, for acidic food products (beverages, sauces, dressings, fruit preparations, vegetable preparations), the food composition of the present invention comprises the antimicrobial composition of the present invention, which contains cinnamic acid and tartaric acid. In a preferred embodiment, cinnamic acid and tartaric acid are present in a ratio of about 1:10, 1:20, or 1:200.

[0092] In a more specific embodiment of the food composition of the present invention, for acidic foods, cinnamic acid from the antimicrobial composition is present in the food composition at a concentration of 0.0005% to 1% (w / w), and tartaric acid from the antimicrobial composition is present in the food composition at a concentration of 0.001% to 1% (w / w).

[0093] In another specific embodiment of the food composition of the present invention, for syrups and concentrates for beverages, cinnamic acid from the antimicrobial composition is present in the food composition at a concentration of 0.02% or 0.0005% (w / w), and tartaric acid from the antimicrobial composition is present in the food composition at a concentration of 0.05% or 0.1% (w / w).

[0094] In another specific embodiment of the food composition of the present invention for sauces such as mayonnaise, cinnamic acid from the antimicrobial composition is present in the food composition at a concentration of 0.02% (w / w), and tartaric acid from the antimicrobial composition is present in the food composition at a concentration of 0.2% (w / w).

[0095] In another specific embodiment, the food composition of the present invention also comprises other additives, in addition to the antimicrobial composition of the present invention, such as herbs; spices; flavorings; colorings; emulsifiers (such as fatty acid monoglycerides) or antioxidants.

[0096] In another aspect, the present invention relates to a nutraceutical or dietary supplement comprising the antimicrobial composition of the present invention and an adjuvant that is acceptable as a food or diet.

[0097] All aspects and definitions described in relation to the preceding aspects are equally valid for the current aspects and their aspects. The term "nutritional supplement," as used herein, refers to a substance useful in the fields of both nutrition and pharmacy. Thus, nutritional supplement compositions can be used as supplements to foods and beverages, and as pharmaceutical preparations for enteral or parenteral administration, and may be solid preparations such as capsules or tablets, or liquid preparations such as solutions or suspensions.

[0098] The expression “food or food-permissible adjuvant,” as used herein, refers to any food material that can be used with a main ingredient to enhance, preserve, and improve the properties of that main ingredient. Adjuvants also serve as fillers, diluents, viscosity modifiers, and the like.

[0099] Use of the present invention In another aspect, the present invention relates to the use of the compositions of the present invention (the first composition or the second composition of the present invention) for obtaining a food composition with high storage stability, for reducing the microbial content in a food composition, for increasing the shelf life of a food composition, or for preserving a fresh food composition or a cooked food composition.

[0100] The terms “food composition” or “ingredients,” as used herein, are intended to mean substances suitable for human or animal consumption. In addition, the term ingredients, as used herein, also means to include food materials used in the preparation of ingredients. As used herein, the term ingredients include, without limitation, eggs, egg-based products (including, but not limited to, mayonnaise, salad dressings, sauces, ice cream, egg powder, processed egg yolks and products made therefrom); baked products (bread, cakes, sweet doughs (sweet doughs) Products including dough, laminated dough, liquid batter, muffins, donuts, biscuits, crackers and cookies; confectionery (including chocolate, candy, caramel, halawa, unsweetened and sweetened gum, bubble gum, soft bubble gum, chewing gum, and pudding); frozen products (frozen dairy products including sherbet, preferably ice cream and ice milk); dairy products (including cheese, butter, milk, coffee cream, whipped cream, custard cream, milk beverages and yogurt); mousses, whipped vegetable creams, meat products (including processed meat products); edible oils and fats, carbonated and uncarbonated whipped products, oil-in-water emulsions, water-in-oil emulsions, margarine, shortening, and spreads including low-fat and very low-fat spreads; dressings, mayonnaises, dips, cream-based sauces, cream-based soups, beverages, syrups, spice emulsions, sauces, beverages, pastries, oils, bakery products, fillings and edible inks.

[0101] In a preferred embodiment, the ingredients are products selected from the group consisting of: eggs, mayonnaise, salad dressings, sauces, ice cream, egg powder, processed egg yolks, bread, cakes, sweet dough products, laminated dough, liquid batter, muffins, donuts, biscuits, crackers, cookies, chocolate, candy, caramel, halva, gum, bubble gum, soft bubble gum, chewing gum, pudding, sherbet, ice cream, ice milk, cheese, butter, milk, coffee cream, whipped cream, custard cream, dairy beverages, yogurt, mousse, whipped vegetable cream, meat, processed meat products, meat analogues, oils, edible oils, fats, oil-in-water emulsions, water-in-oil emulsions, margarine, mayonnaise, dips, cream-based sauces, cream-based soups, beverages, syrups, spice emulsions, sauces, pastries, dairy products, oils, bakery products, fillings, and edible inks.

[0102] In specific embodiments, the ingredients are meat products, meat substitutes, or fruit juices. The term "preservation" refers to the process of making food more resistant to microbial growth and slowing down the oxidation of fats. This can slow down the processes of decomposition and rancidization.

[0103] As experts know, the amount of the antimicrobial composition of the present invention used in the production of food ingredients depends on the type of food ingredient and the intended use of such product.

[0104] Method of the present invention In another aspect, the present invention relates to a method for obtaining a food composition with high storage stability, for reducing the microbial content, or for increasing the shelf life of a food composition, the method comprising contacting a food ingredient with the antimicrobial composition of the present invention (the first composition or the second composition of the present invention).

[0105] All aspects and definitions described in relation to the preceding aspects are equally valid for the current aspects and their aspects. In specific embodiments, the ingredients are meat products, meat substitutes, or fruit juices.

[0106] In a more specific embodiment, tartaric acid from the antimicrobial composition of the present invention is present in the food composition at a concentration of about 0.25% or 0.05% (w / w) in order to obtain a food composition with high storage stability, to reduce the microbial content, or to increase the shelf life of the food composition, and cinnamic acid from the antimicrobial composition is present in the food composition at a concentration of about 0.02% or 0.125% (w / w).

[0107] Food products may have an acidic, neutral, or basic pH. In another aspect, the present invention relates to a method for reducing the microbial content in meat products or acidic food products, wherein the method comprises contacting the meat product with the antimicrobial composition of the present invention.

[0108] In another aspect, the present invention relates to a method for reducing the microbial content in neutral or basic food products, the method comprising contacting a meat product with the antimicrobial composition of the present invention.

[0109] Acidic food products refer to products with a pH lower than 4.5, and include, for example, beverages, concentrated beverages and syrups, fruit preparations, vegetable preparations, sauces, dressings, and canned pet food.

[0110] Neutral or basic food products refer to products with a pH higher than 4.5, and include, for example, meat, meat substitutes, non-fermented dairy products, dairy substitutes, bakery products, soups, and vegetable soups.

[0111] The term "microorganism" refers to noncellular or unicellular (including colonies) organisms. Microorganisms encompass all prokaryotes. Microorganisms also encompass bacterial spores, mycobacteria, protozoa, non-enveloped viruses, fungal spores, plant fungi, yeasts, plant bacteria (including cyanobacteria), enveloped viruses, and other viruses (e.g., virinos, biloids, phages), and algae (including lichens). This term is used interchangeably with "microbe" herein.

[0112] In one embodiment, the microorganism may be a putrefactive microorganism (a food spoilage microorganism). The term “spoilage microorganism,” as used herein, refers to any organism or agent that, due to the growth of such microorganism, may cause conditions to arise that render food unsuitable for human consumption. These spoilage microorganisms are associated with impairing quality attributes of food, such as taste, texture, color, and nutritional value. Food spoilage may be associated with quality parameters or safety issues. While most spoilage microorganisms do not pose a particular food safety risk, others are pathogenic and / or produce toxins.

[0113] In specific embodiments, putrefactive microorganisms are filamentous fungi, yeasts, or bacteria. As used herein, the term “pathogen” refers to any organism or agent that can cause disease. Pathogens are also referred to as infectious agents or simply germs. Foodborne pathogens or pathogens that may be present in food ingredients are organisms or agents that contaminate food not only during the production and processing of food, but also during storage and transport before consumption. These microorganisms can secrete various components, including toxins, into the extracellular environment during their growth. Other harmful substances may also be released after the decomposition of foodborne pathogens, contaminating food. Some bacterial and fungal toxins may be resistant to inactivation and can withstand the harsh processing during food processing.

[0114] In specific embodiments, these agents are bacteria, fungi, certain viruses, prions, and protozoa. In more specific embodiments, the pathogen is a filamentous fungus, yeast, or bacterium. Another advantage of the solution of the present invention is that the composition of the present invention has antimicrobial activity against a complex group mixture of microorganisms including one or more fungi, one or more yeasts, and one or more bacteria, or putrefactive microorganisms. This provides an antimicrobial solution against a wide range of microorganisms.

[0115] "Reducing microbial content" means reducing microbial content by at least 0.5 LogCFU per gram or milliliter of product, or reducing the microbial load by at least 50%.

[0116] As experts know, the amount of the antimicrobial composition of the present invention to be used in the production of food ingredients depends on the type of food ingredient and the intended use of such product. Therefore, in another embodiment, the present invention relates to a food composition comprising an effective amount of the antimicrobial composition of the present invention.

[0117] "Effective amount" means the amount necessary to obtain a particular effect, according to an amount that a person skilled in the art could easily determine through conventional experimentation. For example, in relation to this disclosure, the effective amount of the antimicrobial composition of the present invention to be applied to a food product or ingredient, e.g., meat, fish and poultry (both fresh / raw and processed), meat-like or plant-based products (such as non-dairy products), or beverages (such as syrups), to obtain a preparation of a food composition with high storage stability and / or to increase the shelf life of a food composition, is the amount in which the microbial content is determined to be reduced, and encompasses, but is not limited to, known parameters, which include the concentration of the components of the antimicrobial composition of the present invention, the volume and / or surface area of ​​the food composition (e.g., meat, fish and poultry (both fresh / raw and processed), meat-like or plant-based products (such as non-dairy products), or beverages (such as syrups)), and the atmospheric environmental conditions of the food composition.

[0118] For example, in one embodiment, the food (food or beverage, etc.) obtained by the above method, comprising food (food or beverage, etc.) and the antimicrobial composition of the present invention, may contain concentrations of 12 ppm, 15 ppm, 20 ppm, 30, 40, 50, 60, 70, 80, 90, 100 ppm to approximately 6%, 5%, 4%, 4%, 3%, 2%, 1% (or 10000 ppm), 9000 ppm, 8000 ppm. The final product contains cinnamic acid at concentrations of 7000 ppm, 6000 ppm, 5000 ppm, 4000 ppm, 3000 ppm, 2000 ppm, 1000 ppm, 800 ppm, 600 ppm, 500 ppm, 400 ppm, 300 ppm to 200 ppm (w / w), for example, 50 ppm to 1000 ppm, for example, 650 ppm to 1300 ppm, for example, 390 ppm to 600 ppm.

[0119] For example, in one embodiment, the food (food or beverage, etc.) obtained by the above method, comprising food (food or beverage, etc.) and the antimicrobial composition of the present invention, may contain concentrations of 12 ppm, 15 ppm, 20 ppm, 30, 40, 50, 60, 70, 80, 90, 100 ppm to approximately 6%, 5%, 4%, 4%, 3%, 2%, 1% (or 10000 ppm), 9000 ppm, 8000 ppm. The final product contains tartaric acid in m, 7000 ppm, 6000 ppm, 5000 ppm, 4000 ppm, 3000 ppm, 2000 ppm, 1000 ppm, 800 ppm, 600 ppm, 500 ppm, 400 ppm, 300 ppm to 200 ppm (w / w), for example 50 ppm to 1000 ppm, for example 1250 to 2500 ppm, and 325 to 500 ppm. In one embodiment, the food (food or beverage, etc.) obtained by the above method, comprising the food (food or beverage, etc.) and the antimicrobial composition of the present invention, has less than 400 ppm of tartaric acid. In other embodiments, tartaric acid may be present in amounts of about 50 ppm to about 400 ppm, about 100 ppm to about 400 ppm, and about 100 ppm to about 300 ppm.

[0120] For example, in one embodiment, the food (food or beverage, etc.) obtained by the above method, comprising food (food or beverage, etc.) and the antimicrobial composition of the present invention, may contain concentrations of 12 ppm, 15 ppm, 20 ppm, 30, 40, 50, 60, 70, 80, 90, 100 ppm to approximately 6%, 5%, 4%, 4%, 3%, 2%, 1% (or 10000 ppm), 9000 ppm, 8000 ppm. The final product contains succinic acid in concentrations of m, 7000ppm, 6000ppm, 5000ppm, 4000ppm, 3000ppm, 2000ppm, 1000ppm, 800ppm, 600ppm, 500ppm, 400ppm, 300ppm-200ppm (w / w), for example, 50ppm-1000ppm, for example, 250-500ppm, for example, 1500-2500ppm.

[0121] For example, in one embodiment, the food (food or beverage, etc.) obtained by the above method, comprising food (food or beverage, etc.) and the antimicrobial composition of the present invention, is available in concentrations of 12 ppm, 15 ppm, 20 ppm, 30, 40, 50, 60, 70, 80, 90, 100 ppm to about 6%, 5%, 4%, 4%, 3%, 2%, 1% (or 10000 ppm), 9000 ppm, The final product contains citric acid at concentrations of 8000ppm, 7000ppm, 6000ppm, 5000ppm, 4000ppm, 3000ppm, 2000ppm, 1000ppm, 800ppm, 600ppm, 500ppm, 400ppm, 300ppm-200ppm (w / w), for example, 50ppm-1000ppm, for example, approximately 1500-2000ppm.

[0122] In specific embodiments, the microorganism may be a filamentous fungus, yeast, or bacterium. In certain preferred embodiments, the antimicrobial compositions of the present invention are effective against molds or filamentous fungi.

[0123] Therefore, in one embodiment, the present invention relates to a method for obtaining a food composition with high storage stability, or a method for increasing the shelf life of a food composition, and / or a method for reducing the content of filamentous fungi or molds in a food composition, the method comprising contacting the food composition with the antimicrobial composition of the present invention.

[0124] Fungi are any member of the eukaryote group, which includes microorganisms such as yeasts and molds, as well as the more familiar mushrooms. In a specific aspect, filamentous fungi are species from genera selected from the group consisting of Penicillium, Aspergillus, Byssochlamys, Rhizopus, Thalaromyces, Cladosporium, Cephalosporium, Emericellopsis, Pleurotus, Tolepocladium, Trichoderma, Fusarium, Claviceps, Aureobasidium, and Giberella.

[0125] In a more specific embodiment, the filamentous fungus from the genus Penicillium is P. digitalis, P. glabrum, P. corylophylum, or P. albicans, or the filamentous fungus from the genus Aspergillus is A. oryzae, A. flavus, A. glabrum, or A. fumigatus.

[0126] In one aspect, the molds or fungi that are inhibited are Aspergillus niger, Penicillium chrysogenum, and / or Talaromyces flavus. In one embodiment, the antimicrobial composition of the present invention is effective against yeast.

[0127] Yeast is a eukaryote and a single-celled microorganism classified as a member of the fungi. In specific aspects, yeast is a species from a genera selected from the group consisting of Schizosaccharomyces, Candida, Hanseniaspora, Nadsonia, Saccharomycodes, Wickerhamia, Lipomyces, Ambrosiozyma, Pachysolen, Arthroascus, Pachytichospora, Citeromyces, Pichia, Clavispora, Saccharomyces, Cyniclomyces, Saccharomycopsis, Kluyveromyces, Debaryomyces, Schwanniomyces, Dekkera, Sporopachydermia, Guilliermondella, Stephanoascus, Hansenula, Torulaspora, Issatchenkia, Wickerhamiella, Yarrowia, Lodderomyces, Wingea, and Zygosaccharomyces.

[0128] Therefore, in one embodiment, the present invention relates to a method for obtaining a food composition with high storage stability, or a method for increasing the shelf life of a food composition, and / or a method for reducing the yeast content of a food composition, the method comprising contacting the food composition with the antimicrobial composition of the present invention. In one embodiment, the yeasts to be reduced or inhibited are one or more yeasts from genera selected from the group consisting of Schizosaccharomyces, Candida, Hanseniaspora, Nadsonia, Saccharomycodes, Wickerhamia, Lipomyces, Ambrosiozyma, Pachysolen, Arthroascus, Pachytichospora, Citeromyces, Pichia, Clavispora, Saccharomyces, Cyniclomyces, Saccharomycopsis, Kluyveromyces, Debaryomyces, Schwanniomyces, Dekkera, Sporopachydermia, Guilliermondella, Stephanoascus, Hansenula, Torulaspora, Issatchenkia, Wickerhamiella, Yarrowia, Lodderomyces, Wingea, and Zygosaccharomyces.

[0129] In one embodiment, the yeasts are Zygosaccharomyces rouxii, Zygosaccharomyces bailli, Candida albicans, and Saccharomyces cerevisiae. In one aspect, the food is an acidic food composition.

[0130] Bacteria constitute a large area of ​​prokaryotic microorganisms. Specifically, bacteria include lactic acid bacteria, Enterobacteriaceae bacteria, Pseudomonas, Bacillus, Streptococcus, Staphylococcus, and Clostridium. Lactic acid bacteria are Gram-positive, low GC, acid-tolerant, generally non-spore-forming, non-respiratory, rod-shaped (bacillus) or spherical (cocci) bacteria, and share common metabolic and physiological characteristics. These bacteria are usually found in the decomposition of plants and dairy products and produce lactic acid as the main metabolic end product of carbohydrate fermentation, hence the common name lactic acid bacteria (LAB).

[0131] In certain preferred embodiments, the antimicrobial composition of the present invention is effective against lactic acid bacteria. Therefore, in one embodiment, the present invention relates to a method for obtaining a food composition with high storage stability, or a method for increasing the shelf life of a food composition, and / or a method for reducing the lactic acid bacteria content of a food composition, the method comprising contacting the food composition with the antimicrobial composition of the present invention. In one embodiment, the food is an acidic food composition.

[0132] In a more specific embodiment, lactic acid bacteria are species from the genera Lactobacillus, Leuconostoc, Lactococcus, or Pediococcus. In a more specific embodiment, lactic acid bacteria are Leuconostoc mesenteroides, Leuconostoc gelidum, Lactiplantibacillus paraplantarum, Lactiplantibacillus plantarum, Lacticaseibacillus paracasei, Lactobacillus casei, Lactobacillus delbrueecki, Lactobacillus fuchuensis, Lactobacillus curvatus, Levilactobacillus brevis, Latilactobacillus sakei, Pediococcus acidilactici, or Lactobacillus buchneri.

[0133] In certain preferred embodiments, the antimicrobial composition of the present invention is effective against acetic acid bacteria. Therefore, in one embodiment, the present invention relates to a method for obtaining a food composition with high storage stability, or a method for increasing the shelf life of a food composition, and / or a method for reducing the content of acetic acid bacteria in a food composition, the method comprising contacting the food composition with the antimicrobial composition of the present invention.

[0134] In a specific embodiment of the method of the present invention, an antimicrobial composition is brought into contact with food under conditions that result in the food composition of the present invention.

[0135] kit The present invention also relates to a kit comprising various elements of the antimicrobial composition of the present invention as described herein. In one embodiment, the kit comprises elements that are already mixed and ready to use (e.g., as a blend), and optionally instructions on how to use the components.

[0136] In one embodiment, the kit may include different elements separately and optionally include instructions on how to use the components. For example, the kit may include one or more of cinnamic acid, tartaric acid, succinic acid, and citric acid.

[0137] For example, the kit may include, but is not limited to, the following: Cinnamic acid and tartaric acid, Cinnamic acid and succinic acid, Cinnamic acid and citric acid Tartaric acid and succinic acid, Tartaric acid and citric acid, succinic acid, citric acid, Cinnamic acid, tartaric acid, and succinic acid, Cinnamic acid, citric acid, and succinic acid, Cinnamic acid, tartaric acid, succinic acid, and citric acid.

[0138] In one embodiment, the kit includes different elements separately and optionally includes instructions on how to use the components. In one embodiment, the kit includes various elements as a blend, and optionally, instructions on how to use the said ingredients.

[0139] To avoid any ambiguity, any preferences, options, or specific features expressed with respect to a given aspect, feature, or parameter of the present invention should be deemed to be disclosed in conjunction with any and all other preferences, options, or specific features expressed with respect to the same or other aspects, features, and parameters of the present invention, unless the context indicates otherwise.

[0140] When the inventors use the terms “comprising” or “comprise,” they mean that the described composition must contain only the listed components (one or more), but may optionally contain additional components. When the inventors use the terms “consisting essentially” or “consists essentially of,” they mean that the described extract or composition must contain the listed components, and may also contain small amounts (e.g., up to 5% by weight, or up to 1% by weight or 0.1% by weight) of other components, provided that the additional components do not affect the essential properties of the extract or composition. When the inventors use the terms “consisting of” or “consists of,” they mean that the described extract or composition must contain only the listed components. Where used herein, the term "about" refers to a variation of ±20%, ±10%, ±5%, ±1%, ±0.5%, or in particular ±0.1% of a specified amount, for example, when referring to a measurable value (such as the amount or weight of a particular component in a reaction mixture).

[0141] The present invention will be illustrated by the following examples, but these should be considered merely illustrative and not intended to limit the scope of the invention.

[0142] example material and method Yeast extract, glucose, and chloramphenicol broth medium (YGC) [composition (g / liter): yeast extract 5.0; D(+) glucose 20.0; chloramphenicol 0.1], pH adjusted to 3.2 with 1M orthophosphate. Yeast extract, glucose, and chloramphenicol agar medium (YGC) [Composition (g / liter): Yeast extract 5.0; D(+) glucose 20.0; Chloramphenicol 0.1; Agar 14.9]. Buffer solution [KH2PO43g; Na2HPO46g; Tween 80 0.10ml; up to 1 liter of distilled water]. Organic acids (cinnamic acid, tartaric acid, malic acid, succinic acid) were used in 100% pure powder form. Orange and citrus concentrate for juice Tropical concentrate for juice Orthophosphate (H3PO4, 85%; Merk) was used for pH correction. A 0.9% sodium chloride (NaCl, Merk) solution in deionized sterile water was used to dilute the microbial culture. The microorganisms used in in vitro and challenge tests are obtained from the DSMZ collection (Deutsche Sammlung von Mikroorganismen und Zellkulturen) or individual collections of putrefactive microorganisms.

[0143] Stress test against mold From cultures incubated at 30°C for 14 days on yeast extract-glucose-chloramphenicol agar (YGC), agar plates were immersed in buffer, and mold spores were collected using a sterile lake spreader. The spore suspension was filtered through a glass wool column to remove hyphae fragments and then kept at 6°C until use. Counting was performed using a Neubauer chamber. Viability was measured using YGC agar.

[0144] The application matrix was inoculated with spores at a concentration of 2-3 Log / ml on its surface and incubated at 25°C for at least 7 days. In vitro tests were performed in YGC medium adjusted to pH 3.5 with orthophosphate. Each microplate well accepted 200 μl of different conditions. YGC medium without preservatives or the test compound was used as a negative control. The tests were performed in two ways.

[0145] Fruit syrup, mainly grenadine syrup, was used. The syrup formulation was tested in two ways using sterile tubes containing 5 ml of the application matrix. The effectiveness of the test compound was determined by visual detection of spore germination: (+) indicates the absence of activity against the fungus, as evidenced by mycelial growth, and (-) indicates inhibitory activity against the fungus, as evidenced by the absence of mycelial growth.

[0146] Yeast challenge test Yeast strains were individually cultured at 30°C in yeast extract-glucose-chloramphenicol broth medium (YGC). After the culture period, colony-forming units (CFUs) were counted on YGC agar. Dilution with 0.9% NaCl was performed to obtain an inoculation rate of 2-3 LogCFUs per 1 ml of application matrix.

[0147] In vitro tests were performed in a dual manner, similar to those for mold, but at 25°C, incubated in a microplate reader with orbicular stirring (150 rpm) every 5 minutes, and absorbance was recorded at 600 nm until the stationary phase was reached. The result is the average difference between the absorbance at T final and the absorbance at T0 [Abs Tf - Abs T0]. In other words, the larger the difference between these two measurements, the greater the yeast growth in the given medium.

[0148] A-in vitro test The broth model was constructed to mimic a meat-like matrix. Its composition closely resembled growth media with adjusted levels of salt, protein, and nutrients (Table 1). Table 1. Composition of broth [Table 1] To mimic the natural pH of plant-based burgers, the broth's pH is adjusted to 6.

[0149] In in vitro studies, inoculation was performed on the microbial flora of meat-like materials isolated from spoiled hamburger analogs (see description below), or on a pool of lactic acid bacteria containing collection strains of Lactobacillus buchneri, Lactobacillus plantarum, Lactobacillus sakeii, Lactobacillus curvatus, and Pediococcus acidilactici. The vaccination rate was 3LogCFU / ml. Incubation was performed at 30°C using a microplate reader with partial stirring (150 rpm) for 5 seconds every 15 seconds. The absorbance at 600 nm was read every two hours for 48 hours until the steady state was reached. The results shown below are the average of two determined delta absorbance values ​​(Abs T48h - Abs T0).

[0150] B - Microbiota of meat-like organisms collected from a decaying burger-like object. A pool of meat-like spoilage bacteria obtained from spoiled burger-like products sold in supermarkets. Burger-like samples from supermarkets, stored under controlled conditions, were collected from local supermarkets one week before the end of the product's shelf life. Samples were stored at 8°C until the experiment.

[0151] 50 g of burger was aseptically transferred to a sterile stomacher bag with 50 mL of 0.9% NaCl containing 1% Tween 80. The sample was then homogenized in the stomacher for 30 seconds. The homogenate was filtered through a bag filter, and the filtrate was centrifuged at 3,000 × g for 20 minutes at 4°C. The bacterial pellet was then resuspended in 0.9% NaCl.

[0152] All of the following steps were performed by external partners. DNA was extracted from the collected bacteria, and a 0.5 mL bacterial suspension was used. PCR amplification of rDNA 16S V3-V4 was performed using the PCR mix AccuStart™II PCR SuperMix (VWR; Ref: 733-2242) (see primer list in Table 2). Table 2. List of primers used for 16S amplification of V3-V4 rDNA [Table 2-1] [Table 2-2]

[0153] The sequencing set library was prepared using the MiSeq Reagent Kit v3 (600 cycles) (Illumina; Ref: MS-102-3003), and sequencing was performed using a MiSeq (Illumina) 2X301 pb instrument. Bioinformatics analysis was performed using Emu v3.0+ database rrnDB v5.6 and NCBI 16S RefSeq September, 2020 & Qiime2 DADA2-database GTDB (release 202). A total of 850 species were identified, and a list of the relative abundances of 256 OTUs (i.e., species) is shown in Appendix 1.

[0154] C-Lemon Extract Description The lemon extract used in this study is in the form of small granules and has the flavor and acidity of lemon juice. It is made from lemon juice and produced by vacuum drying. One kilogram of the product is made from approximately 12.4 kg of 8 Brix single-strength juice obtained from approximately 21.5 kg of fresh fruit. The ingredients are lemon juice and silicon dioxide E 551 (anti-caking agent). The particle size is 100% perfectly 1.4 mm. The water content is <7%, and the titratable acidity (citric acid monohydrate) is 45-60%.

[0155] result Table 3. Synergistic effect of 2OA on lactic acid bacteria in vitro (synergistic effect of tartaric acid and cinnamic acid) [Table 3]

[0156] When tartaric acid or cinnamic acid are added individually to meat-like broth at concentrations of 0.25% and 0.125%, respectively, they do not inhibit the growth of the lactic acid bacteria pool. Surprisingly, when tartaric acid and cinnamic acid are applied in combination at the same above-mentioned dosages, the growth of the lactic acid bacteria pool is inhibited. Table 4. Synergistic effect of 2OA on lactic acid bacteria in vitro (synergistic effect of tartaric acid and lemon) [Table 4]

[0157] When tartaric acid or lemon extract is applied individually to meat-like broth at concentrations of 0.25% and 1.0%, respectively, they do not inhibit the growth of the lactic acid bacteria pool. Surprisingly, when "tartaric acid & lemon" is applied in combination at the same above dosages, the growth of the lactic acid bacteria pool is inhibited. Table 5. Synergistic effect of 2OA on lactic acid bacteria in vitro (synergistic effect of cinnamic acid and lemon) [Table 5]

[0158] When cinnamic acid or lemon extract is added alone to meat-like broth at concentrations of 0.125% and 1.0%, respectively, they do not inhibit the growth of the lactic acid bacteria pool. Surprisingly, when "cinnamic acid & lemon" is applied in combination at the same above dosages, the growth of the lactic acid bacteria pool is inhibited. Table 6. Synergistic effect of 2OA on lactic acid bacteria in vitro (synergistic effect of cinnamic acid and succinic acid) [Table 6]

[0159] When cinnamic acid or succinic acid are applied individually to meat-like broth at concentrations of 0.125% and 0.5%, respectively, they partially inhibit the growth of the lactic acid bacteria pool. Surprisingly, when "cinnamic acid & succinic acid" are applied in combination at the same above dosages, the growth of the lactic acid bacteria pool is completely inhibited. Table 7. Synergistic effect of 3OA (tartaric acid 0.125% / succinic acid 0.25% / cinnamic acid 0.0625%) on the lactic acid bacteria pool in vitro. [Table 7]

[0160] When tartaric acid, succinic acid, or cinnamic acid are applied individually to meat-like broth at concentrations of 0.125%, 0.25%, and 0.0625%, respectively, they partially inhibit the growth of the lactic acid bacteria pool. Surprisingly, when tartaric acid, succinic acid, and cinnamic acid are applied in combination at the same above dosages, the growth of the lactic acid bacteria pool is completely inhibited. Table 8. The same results with other doses tested. [Table 8]

[0161] When tartaric acid, succinic acid, or cinnamic acid are applied individually to meat-like broth at concentrations of 0.25%, 0.05%, and 0.125%, respectively, they partially inhibit the growth of the lactic acid bacteria pool. Surprisingly, when tartaric acid, succinic acid, and cinnamic acid are applied in combination at the same above dosages, the growth of the lactic acid bacteria pool is completely inhibited. Table 9. Efficiency of a 3OA blend of 0.05% succinic acid / 0.25% tartaric acid / 0.125% cinnamic acid against the lactic acid bacteria pool in the matrix. [Table 9]

[0162] When tartaric acid, succinic acid, or cinnamic acid are applied in combination to a meat-like matrix at concentrations of 0.25%, 0.05%, and 0.125%, respectively, they inhibit the growth of the lactic acid bacteria pool inoculated onto the matrix. Table 10. Efficiency of a 3OA blend of 0.05% succinic acid / 0.25% tartaric acid / 0.125% cinnamic acid against endogenous contaminants in meat-like materials in the matrix. [Table 10] Counted on uninoculated matrix (endogenously contaminated)-PCA agar stored under anaerobic conditions at 8°C.

[0163] When tartaric acid, succinic acid, or cinnamic acid are applied in combination to a meat-like matrix at concentrations of 0.25%, 0.05%, and 0.125%, respectively, they inhibit the growth of endogenous contaminants in the matrix. Table 11. Synergistic effect 3OA: Synergistic effect of cinnamic acid, succinic acid, and lemon on lactic acid bacteria in vitro [Table 11]

[0164] When cinnamic acid, succinic acid, or lemon extract are applied individually to meat-like broth at concentrations of 0.0625%, 0.25%, and 0.5%, respectively, they partially inhibit the growth of the lactic acid bacteria pool. Surprisingly, when tartaric acid, succinic acid, and cinnamic acid are applied in combination at the same above dosages, the growth of the lactic acid bacteria pool is completely inhibited. Table 12. Synergistic effect of 3OA (cinnamic acid, succinic acid, and lemon) on the pool of meat-like spoilage bacteria in vitro. [Table 12]

[0165] When cinnamic acid, succinic acid, or lemon extract are applied individually to meat substitute broth at concentrations of 0.0625%, 0.25%, and 0.5%, respectively, they partially inhibit the growth of the pool of meat substitute spoilage bacteria. Surprisingly, when tartaric acid, succinic acid, and cinnamic acid are applied in combination at the same above dosages, the growth of the meat substitute spoilage bacteria pool is completely inhibited. Table 13. Synergistic effect of 3OA (cinnamic acid, tartaric acid, and lemon) on lactic acid bacteria in vitro. [Table 13]

[0166] When cinnamic acid, tartaric acid, or lemon extract are applied individually to meat-like broth at concentrations of 0.0625%, 0.125%, and 0.5%, respectively, they do not inhibit the growth of the lactic acid bacteria pool. Surprisingly, when tartaric acid, succinic acid, and cinnamic acid are applied in combination at the same above dosages, the growth of the lactic acid bacteria pool is inhibited. Table 14. Synergistic effect of 4OA (tartaric acid 0.0652% / succinic acid 0.1250% / cinnamic acid 0.0312% / lemon 0.25%) on a lactic acid bacteria pool in vitro. [Table 14]

[0167] When tartaric acid, succinic acid, cinnamic acid, and lemon extract are applied individually to meat-like broth at concentrations of 0.0652%, 0.125%, 0.0312%, and 0.25%, respectively, they partially inhibit the growth of the lactic acid bacteria pool. Surprisingly, when tartaric acid, succinic acid, cinnamic acid, and lemon extract are applied in combination at the same above dosages, the growth of the lactic acid bacteria pool is completely inhibited. Table 15. Efficiency of a 4OA blend of succinic acid 0.25% / tartaric acid 0.05% / cinnamic acid 0.0625% / lemon 0.5% on the lactic acid bacteria pool in the matrix. [Table 15]

[0168] When tartaric acid, succinic acid, cinnamic acid, and lemon extract are combined and applied to a meat-like matrix at concentrations of 0.05%, 0.25%, 0.0625%, and 0.5%, respectively, they inhibit the growth of the lactic acid bacteria pool inoculated into the matrix. Table 16. Efficiency of a 4OA blend of 0.25% succinic acid / 0.05% tartaric acid / 0.0625% cinnamic acid / 0.5% lemon against endogenous contaminants in meat analogues in the matrix. [Table 16] Counted on uninoculated matrix (endogenously contaminated)-PCA agar stored under anaerobic conditions at 8°C.

[0169] When tartaric acid, succinic acid, cinnamic acid, and lemon extract are combined and applied to a meat-like matrix at concentrations of 0.05%, 0.25%, 0.0625%, and 0.5%, respectively, they inhibit the growth of endogenous contaminants in the matrix. Table 17. Tests on the yeast Zygosaccharomyces rouxii DSM7525 in vitro. [Table 17]

[0170] When cinnamic acid or tartaric acid are applied individually to YGC medium at concentrations of 0.005% and 0.1%, respectively, they do not inhibit the growth of Zygosaccharomyces rouxii DSM7525. Surprisingly, when cinnamic acid and tartaric acid are applied in combination at the same above dosages, the growth of Zygosaccharomyces rouxii DSM7525 is inhibited. Table 18. Tests against the mold Aspergillus niger at day 22 in vitro. [Table 18]

[0171] When cinnamic acid or tartaric acid are applied individually to YGC medium at concentrations of 0.02% and 0.05%, respectively, they do not inhibit the growth of Aspergillus niger. Surprisingly, when cinnamic acid and tartaric acid are applied in combination at the same above-mentioned dosages, the growth of Aspergillus niger is inhibited. Table 19. Tests of the application (orange-citrus concentrate for juice) on day 14 against a pool of mold (Penicillium chrysogenum + Talaromyces flavus + Aspergillus niger). [Table 19]

[0172] When cinnamic acid or tartaric acid are applied individually to orange citrus juice concentrate at concentrations of 0.02% and 0.05%, respectively, they do not inhibit the growth of the Penicillium chrysogenum + Talaromyces flavus + Aspergillus niger fungal pool. Surprisingly, when cinnamic acid and tartaric acid are applied in combination at the same above dosages, the growth of the Penicillium chrysogenum + Talaromyces flavus + Aspergillus niger fungal pool is inhibited. Table 20. Tests of the application (tropical concentrate for juice) on day 14 against a pool of mold (Penicillium chrysogenum + Talaromyces flavus + Aspergillus niger). [Table 20]

[0173] When cinnamic acid or tartaric acid are applied individually to tropical fruit concentrates for juice at concentrations of 0.02% and 0.05%, respectively, they do not inhibit the growth of the Penicillium chrysogenum + Talaromyces flavus + Aspergillus niger fungal pool. Surprisingly, when cinnamic acid and tartaric acid are applied in combination at the same above dosages, the growth of the Penicillium chrysogenum + Talaromyces flavus + Aspergillus niger fungal pool is inhibited. Table 21. Synergistic effect of 3OA (tartaric acid, cinnamic acid, and formic acid) on the pool of meat-like spoilage bacteria in vitro. [Table 21]

[0174] When tartaric acid, cinnamic acid, or formic acid were applied individually to meat-like broth at concentrations of 400 ppm, 325 ppm, and 1000 ppm, respectively, they partially inhibited the growth of the meat-like spoilage bacteria pool. Surprisingly, when tartaric acid, cinnamic acid, and formic acid were applied in combination at the same dosages, the growth of the meat-like spoilage bacteria pool was completely inhibited. Table 22. Synergistic effect of 3OA (tartaric acid, succinic acid, and formic acid) on the pool of meat-like spoilage bacteria in vitro. [Table 22]

[0175] When tartaric acid, succinic acid, or formic acid are applied individually to meat substitute broth at concentrations of 400 ppm, 125 ppm, and 1000 ppm, respectively, they partially inhibit the growth of the pool of meat substitute spoilage bacteria. Surprisingly, when tartaric acid, succinic acid, and formic acid are applied in combination at the same dosage, the growth of the meat substitute spoilage bacteria pool is completely inhibited. Table 23. Synergistic effect of 3OA (cinnamic acid, succinic acid, formic acid) on the pool of meat-like spoilage bacteria in vitro. [Table 23]

[0176] When cinnamic acid, succinic acid, or formic acid are applied individually to meat-like broth at concentrations of 325 ppm, 125 ppm, and 1000 ppm, respectively, they partially inhibit the growth of the meat-like spoilage bacteria pool. Surprisingly, when cinnamic acid, succinic acid, and formic acid are applied in combination at the same dosage, the growth of the meat-like spoilage bacteria pool is completely inhibited.

Claims

1. An antimicrobial composition comprising a first component which is tartaric acid or cinnamic acid, and a second component selected from the group consisting of citric acid, succinic acid, tartaric acid, ferulic acid, formic acid, malic acid, levulinic acid, chlorogenic acid, or cinnamic acid or a combination thereof.

2. The antimicrobial composition according to claim 1, wherein the second component is different from the first component.

3. The antimicrobial composition according to claim 1 or 2, wherein the composition comprises tartaric acid and citric acid and / or cinnamic acid, and optionally further comprises succinic acid.

4. The antimicrobial composition according to any one of claims 1 to 3, wherein the citric acid is obtained from concentrated lemon juice.

5. The antimicrobial composition according to claim 4, wherein the concentrated lemon juice contains a water content of less than 7% (w / w), and / or the titratable acidity is 45-60%.

6. A food composition comprising the antimicrobial composition according to any one of claims 1 to 5.

7. The food composition according to claim 6, wherein the antimicrobial composition is added to the food composition such that each of tartaric acid, citric acid, cinnamic acid, and / or succinic acid from the antimicrobial composition is present in the food composition at a concentration in the range of 0.0001% to 1% (w / w) relative to the weight of the food.

8. A food composition according to claim 7, wherein, Cinnamic acid from the antimicrobial composition is present in the food composition at concentrations of approximately 0.0001% and 2% (w / w). Tartaric acid from the antimicrobial composition is present in the food composition at a concentration of 0.0001% to 2% (w / w). Citric acid from the antimicrobial composition is present in the food composition at concentrations of approximately 0.0001% and 5% (w / w), and / or Succinic acid from the antimicrobial composition is present in the food composition at concentrations of approximately 0.0001% and 2% (w / w). The aforementioned food composition.

9. A food composition according to claim 8, wherein, Tartaric acid from the antimicrobial composition is present in the food composition at a concentration of approximately 0.25% or 0.05% (w / w), and cinnamic acid from the antimicrobial composition is present in the food composition at a concentration of approximately 0.02% or 0.125% (w / w). Cinnamic acid from the antimicrobial composition is present in the food composition at a concentration of approximately 0.125% (w / w), and citric acid from the antimicrobial composition is present in the food composition at a concentration of approximately 1% (w / w). Cinnamic acid from the antimicrobial composition is present in the food composition at a concentration of approximately 0.125% (w / w), and succinic acid from the antimicrobial composition is present in the food composition at a concentration of approximately 0.5% (w / w). The aforementioned food composition.

10. A food composition according to claim 8, wherein, Tartaric acid from the antimicrobial composition is present in the food composition at a concentration of approximately 0.125% or approximately 0.25% (w / w), succinic acid from the antimicrobial composition is present in the food composition at a concentration of approximately 0.25%, 0.05%, or 0.5% (w / w), and cinnamic acid from the antimicrobial composition is present in the food composition at a concentration of approximately 0.0625%, 0.0125%, 0.125%, or 0.25% (w / w). Cinnamic acid from the antimicrobial composition is present in the food composition at concentrations of approximately 0.0375%, 0.0625% (w / w), succinic acid from the antimicrobial composition is present in the food composition at concentrations of approximately 0.1625%, 0.25%, or 0.5% (w / w), and citric acid from the antimicrobial composition is present in the food composition at concentrations of approximately 0.5% or 0.3125% (w / w), or Tartaric acid from the antimicrobial composition is present in the food composition at a concentration of approximately 0.125%, cinnamic acid from the antimicrobial composition is present at a concentration of approximately 0.0625% (w / w), and citric acid from the antimicrobial composition is present at a concentration of approximately 0.5% (w / w). The aforementioned food composition.

11. The food composition according to claim 8, wherein tartaric acid from the antimicrobial composition is present in the food composition at a concentration of about 0.05% (w / w), cinnamic acid from the antimicrobial composition is present in the food composition at a concentration of about 0.0625%, citric acid from the antimicrobial composition is present in the food composition at a concentration of about 0.5%, and succinic acid from the antimicrobial composition is present in the food composition at a concentration of about 0.25%.

12. The food composition according to claim 11, which is a meat product or fruit juice.

13. Use of the antimicrobial composition according to any one of claims 1 to 5 for obtaining a food composition with high storage stability, for reducing the microbial content in a food composition, for increasing the shelf life of a food composition, or for preserving a fresh or cooked food composition.

14. A method for obtaining a food preparation with high storage stability, for increasing the shelf life of a food, and / or for reducing the microbial content of a food composition, the method comprising contacting the food composition with an antimicrobial composition according to any one of claims 1 to 5.

15. The method according to claim 14, wherein the food composition is a meat product or fruit juice.

16. A method for reducing the microbial content in a meat product or an acidic food, comprising contacting the meat product with an antimicrobial composition according to any one of claims 1 to 5.

17. The method according to claims 14 to 16, wherein the microorganism is a filamentous fungus, yeast, or bacteria.

18. The method according to claim 17, wherein the filamentous fungus is a species from a genus selected from the group consisting of Penicillium, Aspergillus, Byssochlamys, Rhizopus, Thalaromyces, Cladosporium, Cephalosporium, Emericellopsis, Pleurotus, Tolepocladium, Trichoderma, Fusarium, Claviceps, Aureobasidium, and Giberella.

19. The method according to claim 18, wherein the filamentous fungus from the genus Penicillium is P. digitalis, P. glabrum, P. corylophylum, or P. albicans, or the filamentous fungus from the genus Aspergillus is A. oryzae, A. flavus, A. glabrum, or A. fumigatus.

20. The method according to claim 17, wherein the yeast is a species from a genus selected from the group consisting of the genera Schizosaccharomyces, Candida, Hanseniaspora, Nadsonia, Saccharomycodes, Wickerhamia, Lipomyces, Ambrosiozyma, Pachysolen, Arthroascus, Pachytichospora, Citeromyces, Pichia, Clavispora, Saccharomyces, Cyniclomyces, Saccharomycopsis, Kluyveromyces, Debaryomyces, Schwanniomyces, Dekkera, Sporopachydermia, Guilliermondella, Stephanoascus, Hansenula, Torulaspora, Issatchenkia, Wickerhamiella, Yarrowia, Lodderomyces, Wingea, and Zygosaccharomyces.

21. The method according to claim 17, wherein the bacteria are lactic acid bacteria, acetic acid bacteria, Enterobacteriaceae, Pseudomonas, Bacillus, Streptococcus, Staphylococcus, and Clostridium.

22. The method according to claim 21, wherein the lactic acid bacteria are species from the genera Lactobacillus, Leuconostoc, Lactococcus, or Pediococcus.

23. A method according to any one of claims 14 to 22, wherein the antimicrobial composition is brought into contact with a food product under conditions that result in an ingredient as defined in any one of claims 8 to 11.

24. An antimicrobial composition comprising a first component which is cinnamic acid, and a second component which is selected from the group consisting of citric acid, succinic acid, tartaric acid, or a combination thereof.

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