Chr. Hansen A/s

Tim Martin Seibert

Kim Ib Soerensen

Per Stroeman

Michael Erkes

Carina Nissen

Christian Elmshaeuser

Rute Neves

Thestrain deposited as DSM18775 is used as a biopreservative culture in a wide range of meat products due to its production of bacteriocin. The present invention relates tostrains having an extended lag phase of at least 24 hours at 30&#xb0; C. relative to DSM18775. In a presently preferred embodiment, the strains are mutants of DSM18775, such as thestrain deposited as DSM32590 and thestrain deposited as DSM 32591. Further, the invention relates to a method for inhibitingin a food product comprising adding bacteria of astrain according to the invention to a food product in a concentration of at least 10CFU/g.

strains useful for inhibition of

The present invention relates to a method of reducing the concentration of Gram-negative bacteria in a food product, the method comprising adding a red wine extract produced from red wine by dealcoholization, concentration and drying, and a culture comprising at least one class IIa bacteriocin-producing lactic acid bacterial strain to a food product, ripening the food product, and storing the food product at a temperature of at the most 15&#xb0; C. until a concentration less than 1 E-1 of Gram-negative bacteria. In a preferred embodiment of the invention, Gram-negative bacteria already present are eliminated. In one embodiment of the invention, the Gram-negative bacteria aressp. The bacteriocin-producing culture may comprise at least one of(DSM 18775) and(DSM 28307). The invention further relates to a kit for reducing the concentration of Gram-negative bacteria in a food product comprising a red wine extract produced from red wine by dealcoholization, concentration and drying, and a culture comprising at least one class IIa bacteriocin-producing lactic acid bacterial strain.

Reduction of the concentration of gram-negative bacteria in a fermented food product by the combination of red wine extract and a culture comprising at least one bacteriocin-producing lactic acid bacterial strain

The present invention is related to the field of reddening of food products. In particular the present invention relates to a two-phase fermentation method for boosting the nitrate reductase activity ofstrains with nitrate reductase activity comprising a first aerobic phase in the absence of nitrate and a second anaerobic or oxygen limited phase with continuous nitrate feeding and use of thestrains for reddening of meat products.

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Marburg, Germany

Tim Martin Seibert