Microlife Technics, Inc.

Marianne F Leverone

Mark A Matrozza

Donald P Boudreaux

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 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.

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Bradenton, FL, United States of America

Marianne F Leverone