State of Oregon

Oregon State University

Mark A Daeschel

Joseph McGuire

Linda D Bruslind

Barney T Watson

Su-Il Park

The growth of spoilage bacteria in yeast preparations and in fermentation products is inhibited by addition of lysozyme at various steps in the production process.

Methods for reducing spoilage in brewery products

Articles and surfaces are disclosed having antimicrobial activity. Also disclosed are methods for treating surfaces and articles to confer antimicrobial activity. Such articles and surfaces are particularly adapted for food contact use, such as food preparation or packaging. Antimicrobial activity is conferred by applying molecules of a polypeptide bacteriocin, e.g., nisin, such as by contacting the surface or article with a liquid solution of a bacteriocin or bacteriocin mixture. The bacteriocin molecules are attached to the surface or article via any means enabling the molecules to subsequently detach and lethally interact with susceptible bacteria deposited on the treated surface or article. Such detached bacteriocin molecules can also kill susceptible bacteria present on foods or other substances that contact the surface or article. Attached bacteriocins are stable to drying, water rinsing, and freezing, even for long periods.

Bacteriocidal surfaces and articles with attached bacteriocin

A method is disclosed for deacidifying wine using malolactic fermentation (MLF) under conditions inhibitory for spoillage lactic acid bacteria (LAB), making possible a 'pure culture' MLF in which a winemaker is provided with a way to control the timing of onset and the outcome of wine MLF. The method comprises adding nisin to the wine at a concentration lethal to nisin-sensitive LAB, adding to the wine an inoculum of nisin-resistant LAB mutants capable in the presence of nisin of converting malic acid to lactic acid, and maintaining the inoculated wine under conditions in which the MLF can occur. Afterward, nisin can be removed from the wine by contacting the wine with a nisin-removing substance, such as bentonite. The nisin can be added either before or simultaneously with addition of the nisin-resistant LAB, at any time during winemaking, including primary yeast fermentation.

Growing community of inventors

Philomath, OR, United States of America

Mark A Daeschel