Microlife Technics, Inc.

Quest International Flavors and Food Ingredients Company a Divison of

Microlife Technigs, Inc.

Donald P Boudreaux

Mark A Matrozza

Marianne F Leverone

Ebenezer R Vedamuthu

Carlos F Gonzales

Mark W Lingle

A composition for inhibiting the growth of bacteria in raw or processed meat products having a pH between about 6.0 and 6.5 stored at above freezing temperatures using an inorganic propionate salt which extends the shelf life of the meat is described. The salt is preferably sodium propionate or calcium propionate and is used in an amount less than about 1% by weight and preferably between about 0.05 and 0.5 percent by weight of the meat such that no flavor is imparted to the meat. Preferred dried compositions containing a bacteriocin from Pediococcus acidilactici and a propionate salt are also described.

Composition for extending the shelf life of processed meats

A method for inhibiting the growth of bacteria in raw or processed meat products having a pH between about 6.0 and 6.5 stored at above freezing temperatures using an inorganic propionate salt which extends the shelf life of the meat is described. The salt is preferably sodium propionate or calcium propionate and is used in an amount less than about 1% by weight and preferably between about 0.05 and 0.5 percent by weight of the meat such that no flavor is imparted to the meat. Preferred dried compositions containing a bacteriocin from Pediococcus acidilactici and a propionate salt are also described.

Method and composition for extending the shelf life of processed meats

An improved method for inhibiting psychrotrophic bacteria in raw milk is described. The method uses a non-lactose fermenting strain of a lactobacillus to generate hydrogen peroxide which inhibits the psychrotrophic bacteria. A preferred strain is Lactobacillus casei subspecies alactosus NRRL-B-12344 which is a superior producer of hydrogen peroxide at 5.degree. to 8.degree. C.

Preventing psychrotrophic bacterial spoilage in raw milk

A bacterial composition including in admixture a lactic acid producing bacterium which produces diacetyl, particularly Streptococcus lactis subspecies diacetylactis and a Pediococcus which generates an antimicrobial metabolite at refrigeration temperatures which is used to inhibit psychrotrophic bacteria in a milk or cream based product without fermentation or significant increase in cell count is described. The composition preferably uses a Pediococcus pentosaceus which generates hydrogen peroxide as the metabolite.

Bacterial composition for inhibiting psychrotrophic bacteria in cream or

A method for inhibiting food-borne pathogen and spoilage microorganisms in processed foods using a Lactobacillus sp. which produces an antimicrobial substance at refrigeration temperatures is described. The method is particularly effective in inhibiting gas producing heterofermentative spoilage microorganisms, mold, food-borne pathogenic microorganisms, (Listeria and Salmonella) and phychrotrophic microorganisms which can occur in processed foods.

Method for inhibiting food-borne human pathogens and preventing

A method for rapidly developing a red color in fermented meat using Streptococcus lactis subspecies diacetylactis is described. The method allows the red color to rapidly develop at a pH above about 5.3 for at least 10 hours and then optionally a faster lactic acid producing bacteria lowers the pH to below about 4.9. The result is a fermented meat with an appealing red color which rapidly develops during processing.

Method for rapidly developing a red color in meat using streptococcus

A method for inhibiting psychrotrophic bacteria in milk products such as Cottage cheese, particularly cream dressed Cottage cheese, using a Pediococcus is disclosed. The inhibition is produced by antimicrobial metabolites generated in the food without fermentation by live Pediococcus.

Method for inhibiting psychrotrophic bacteria in cream or milk based

A method of inhibiting mold and psychrotrophic bacteria in creamed Cottage cheese using a mixture of Streptococcus lactis subspecies diacetylacis and Propionibacterium shermanii in the cream dressing or creamed Cottage cheese at refrigeration temperatures is described. The method does allow small volumes of the bacteria causing the inhibition to be used in the Cottage cheese.

Growing community of inventors

Sarasota, FL, United States of America

Donald P Boudreaux