http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2015024086-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a5667a1825cda92fdaac7e36f4cb4193 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23Y2220-77 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12R2001-01 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2400-179 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-205 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3571 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-45 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L1-31472 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3571 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-12 |
| filingDate | 2014-07-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d5eb892008ab4343e14f61e064245481 |
| publicationDate | 2015-01-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | US-2015024086-A1 |
| titleOfInvention | Method for reducing the content of pathogenic organisms present in food materials |
| abstract | The present invention relates to a method for reducing the concentration of pathogenic organisms such as Listeria spp. in fermented food products. The method comprises the steps of: (i) providing a food material, (ii) mixing said food material with a starter culture, (iii) mixing the food material with at least one adjunct culture in form of a bacteriocin-producing Pediococcus species, (iv) subjecting the mixture provided in step (iii) to a fermentation process, said fermentation process being conducted at conditions that are sub-optimal for growth of the bacteriocin-producing Pediococcus species in order to provide a limited acidification and allow for a high production of bacteriocin, and obtain a fermented food product. Furthermore, the invention relates to the use of bacteriocin-producing Pediococcus species as an adjunct culture for securing microbial safety of fermented food products. |
| priorityDate | 2004-04-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 207.