Purac Biochem Bv

Eelco Anthonius Johannes Heintz

Richard Van Kranenburg

Arne Olav Sliekers

Mariska Van Hartskamp

Esther Johanna Geertruda Van Mullekom

Jurgen Snelders

Johanna Plijter Schuddemat

Kumar Saurabh

Geert Pieter Sijtsema

Saurabh Kumar

Ms Esther Johanna Geertruda Van Mullekom

Methods to prepare a fruit ferment containing propionic acid and/or a salt thereof comprising i) obtaining a liquid fruit preparation, ii) optionally supplementing the liquid fruit preparation with water and/or with additional components to support fermentation, iii) fermenting the optionally supplemented liquid fruit preparation with a propionic acid-producing bacterial strain, iv) optionally further processing the fermentation product, to obtain the fruit ferment. Next to a propionic acid-producing bacterial strain, a lactic acid-producing bacterial strain may be used in the fermentation. And, a fruit ferment obtainable by said method.

Fruit ferments containing propionate and use thereof

The present invention relates to preservation of meat products. In particular new additives are provided for effective inhibition or prevention of bacterial outgrowth in meat products. The present inventors found that a combination of carvacrol and a cationic surfactant was effective in the inhibition or prevention of bacterial outgrowth in meat products. The combinations, more in particular, proved to be effective at levels that do not result in significant effects on the flavor and/or taste of the products. The present inventors furthermore found that treatment of meat products with the combinations of this invention had a favorable effect on the visual appearance (color) of the meat products. The present invention provides preservative compositions, the use of thereof as well as the meat products containing them.

Preservation of meat products

The present invention discloses a method to prepare a fruit ferment containing propionic acid and/or a salt thereof comprising i) obtaining a liquid fruit preparation, ii) optionally supplementing the liquid fruit preparation with water and/or with additional components to support fermentation, iii) fermenting the optionally supplemented liquid fruit preparation with a propionic acid-producing bacterial strain, iv) optionally further processing the fermentation product, to obtain the fruit ferment. Next to a propionic acid-producing bacterial strain, a lactic acid-producing bacterial strain may be used in the fermentation. The invention also relates to a fruit ferment obtainable by said method and the use in a food, beverage, as a probiotic and to improve the sensory properties and/or the storage stability is also disclosed.

Disclosed herein is a genetic modification of moderately thermophilicspecies that are facultative anaerobic and homolactic. The method includes introducing DNA cloned in a thermosensitive plasmid system containing a pSH71 replicon or a homologue thereof into cells of a moderately thermophilicspecies that is facultative anaerobic and homolactic; culturing the cells on a selective medium at a permissive temperature to select transformed cells; culturing the transformed cells on a selective medium at a non-permissive temperature to select transformed cells capable of growing on the selective medium at the non-permissive temperature. The method can modify the Bacilli for R-lactic acid production, production of other organic acids than lactic acid, alcohol, enzymes, amino acids, and vitamins. Thespecies may be modified by replacing the S-lactate dehydrogenase gene by a DNA construct including a DNA sequence encoding R-lactate dehydrogenase.

Method of preparation of a compound using a genetically modified homolactic thermophilic bacilli

Genetic modification of homolactic thermophilic bacilli

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Gorinchem, Netherlands

Eelco Anthonius Johannes Heintz