http://rdf.ncbi.nlm.nih.gov/pubchem/patent/GB-750797-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0388268ca0b4b973ca97b3580a23e3c4 |
| filingDate | 1953-03-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 1956-06-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | GB-750797-A |
| titleOfInvention | Process of manufacture of an antibiotic product having a specific action against the microbes causing fermentation and decomposition of foods, and product obtained thereby |
| abstract | An antibiotic having a specific action against particular microbes causing decomposition of foods wherein the bacteria causing the decomposition are allowed to grow on the food in question and are then subjected to a slow death by certain specified physical and chemical means whereby an antibiotic is produced having the property of preserving the food in question from decomposition by the bacteria producing the antibiotic. Physical means causing the slow death of the bacteria are ultra-violet, infra-red and X-ray radiations, Wood's light high-frequency electric currents, microwaves and ultrasonic radiations. Chemical means are (a) organic salts of heavy metals such as lead, tin, zinc, cerium, thallium and antimony with chloroacetic, tartaric, citric or hydroxyglutaric acid which are soluble in water at the concentrations required; (b) toxic gases such as chlorine, phosgene, ammonia and hydrogen sulphide; (c) hydrosulphites, aldehydes and peroxides which effect the redox potential of the medium; and (d) sodium fluoride and glutathione which influence the metabolism of the microorganism. The antibiotic is recovered by macerating the culture with water and sand, filtering and concentrating. Amongst the food fermenting micro-organisms specified are B. putrefaciens, B. septicen, B. coli, Aspergillus, Penicillium, Streptomyces griseus, ycast, and Proteus vulgaris.ALSO:An antibiotic produced by cultivating a particular type of food-decomposing microorganisms on the food in question and subjecting them to a slow death by certain chemical or physical means (see Group IV(b)) is added in quantities of 1 to 2 per cent to the food to be preserved e.g. to orange, grape and pear juices and pulps, meat extracts and milk. |
| priorityDate | 1952-06-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 46.