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6403082 |
Bacteriocins, transport and vector system and method of use thereof
New bacteriocins capable of inhibiting the growth of bacteria are disclosed, along with methods of obtaining secretion of proteins from lactic acid bacteria, and methods for protecting foodstuffs.
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6303326 |
Insect salivary enzyme triggers systemic resistance
The present invention includes the characterization of the major salivary protein or enzyme of the corn earworm Helicoverpa zea for triggering resistance to bacterial blight and frogeye leafspot in...
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6210719 |
Yogurt flavor composition
Flavor composition suitable for imparting a yogurt flavor to a food product and obtained by fermentation, characterised by a flavor so concentrated that the composition should be diluted at least 2...
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5868997 |
Sterilization of fermentation vessels by ethanol/water mixtures
A method for sterilizing process fermentation vessels with a concentrated alcohol and water mixture integrated in a fuel alcohol or other alcohol production facility. Hot, concentrated alcohol is...
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5747078 |
Longterm antimicrobial activity obtained by sustained release of hydrogen peroxide
Methods for long-term preservation of food products using a lactoperoxidase system. Long-term preservation is achieved by controlled generation of hydrogen peroxide as a substrate for the...
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5486367 |
Enzymatic method for accelerating fermentation of comestible products
An improved, short-time process for fermentation of comestible products is described which enhances the growth of operative microorganisms in a fermentation system and consequently reduces the...
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5445835 |
Method of producing a yogurt product containing bacteriocin PA-1
A method for producing a yogurt product containing a bacteriocin is described. In the preferred method, a milk based medium is cultured with Pediococcus acidilactici to produce the bacteriocin, the...
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5354566 |
Preparation of yeast-leavened dough crusts
An improved process for preparing thin, yeast-leavened dough crusts provides improved products with reduced fragility. The process comprises: preparing a dough, preferably including an antimycotic;...
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5096718 |
Preserving foods using metabolites of propionibacteria other than propionic acid
A metabolite material of propionibacteria, having a metabolite of molecular weight greater than 300, is added to a food product to inhibit the growth of gram negative psychotropic bacteria, yeast,...
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5085873 |
Process for the treatment of a non-liquid food product for assuring its microbial decontamination
The invention relates to a process for the treatment of a non-liquid food product for assuring its microbial decontamination. This process, applicable to hydrated products containing at least 20%...
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5059431 |
Process for deacidifying wine
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...
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5015487 |
Use of lanthionines for control of post-processing contamination in processed meat
Disclosed is a method for inhibiting the contamination of processed meat products by pathogenic or spoilage microorganisms which method involves treating the surface of the meat product with a...
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5006347 |
Process for retarding bacterial growth in cheese
The present invention discloses the use of bacteriophages for controlling unwanted fermentation of cheese by bacteria.
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4983406 |
Preservation of feed
This invention relates to the preservation of high moisture animal feeds which utilize a fermentation (either natural or induced) to improve the quality of the animal food. More specifically, this...
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4956177 |
Method for inhibiting fungi
A method for providing fungal inhibition using Lactobacillus casei var. rhamnosus which produces an antifungal substance is described. Bacterial compositions of LCR are also described. The method...
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4834987 |
Method of preparing food and composition for protecting microorganisms used in the preparation of food
In the preparation of food with the aid of microorganisms, the latter are directly protected against viral or phage attack by the addition of formic acid or esters of formic acid or salts of formic...
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RE32416 |
Preservation process
Foodstuffs, especially bread, can be preserved against the growth of microorganisms such as mould growth and rope formation by adding to the foodstuffs an acid propionate salt.
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4597972 |
Nisin as an antibotulinal agent for food products
Processed foods and food products are prepared by including from 2,000 to 10,000 I.U. of nisin to prevent the outgrowth of Clostridium botulinum spores.
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4409245 |
Protection of microorganisms against bacteriophage virus attacks
Living cultures of microorganisms used in the preparation of foodstuffs by microbiological processing are protected against attack by bacteriophage viruses by the addition thereto of terpene. The...
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4407826 |
Method of producing Koji products
In a method for producing a fermentation product which comprises inoculating a mold in a substrate and cultivating it, the improvement which comprises adding (A) at least one compound selected from...
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4407828 |
Fermentation method using a selected lactobacillus
A method is described for producing fermented foods by generating lactic acid in the food using a culture of a lactobacillus similar to Lactobacillus casei subspecies alactosus NRRL-B-12,344 and a...
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4250267 |
Immobilized biological material
A process for immobilizing a biological material which can be a protein, a coenzyme having at least one primary or secondary amino group per molecule, an admixture of said coenzyme and an enzyme...
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4239783 |
Reduction of mixing time of yeast leavened dough compositions
The mixing time required to develop yeast leavened dough compositions is reduced by incorporating in the dough composition prior to mixing from 0.001 to 0.015 parts by weight of sorbic acid or a...
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4212889 |
Method for processing fish continuously and serially through a plurality of vessels
A method of processing fish in which whole fish are reduced to fish solubles in aqueous solution and to fish solids comprising bones and scales. Fish are continuously processed in a series of...
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4165386 |
Bread and a method of producing the same
Flour bread or rye bread containing a suitable amount of rice vinegar. The production steps of the bread comprise adding rice vinegar to flour or rye powder together with a predetermined amount of...
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4117169 |
Process for producing fermented liquid food products
In a process for producing a fermented liquid food product by fermenting a moromi which comprises a koji for the fermented liquid food product, a moromi substrate and a liquid such as brine,...
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4088789 |
Ensilaging agent for fodder plants
Disclosed is an ensilaging agent for fodder comprising from about 0.75 to 1 part by weight of an alkali metal salt of nitrous acid, from about 0.3 to 0.8 parts by weight of a compound yielding an...
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4028471 |
Yeast leavened dough composition
A yeast leavened dough composition containing, for each 100 parts by weight of flour, an additive comprising from 0.0020 to 0.0120 parts by weight of a peroxide oxidizing agent and from 0.0025 to...
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3968259 |
Silage preservative
A product composed of potassium, sodium and magnesium salts, as well as calcium propionate, in combination with an enzyme mixture of protease, amylase, and gumase, with a trace of a mixture of...
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3922350 |
Process for preparing acidified bread dough
Acidified bread dough suitable for preparing sour dough bread may be prepared by incorporating into a dough containing baker's yeast an effective amount of fumaric acid coated with an edible...
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3900570 |
Fermentation adjuvant for yeast leavened bread processes
Yeast leavened bread having improved characteristics is prepared by adding a premixed fermentation adjuvant, including a glyceride emulsifier, yeast nutrients, oxidizing agents and other...
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3899594 |
Food preservation
The storage life of food is extended and food which should be discarded is detected by adding to food a preservative composition containing an inoculum of Pediococcus cerevisiae or Lactobacillus...
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3525629 |
STERILIZATION OF MILK
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3510317 |
PRESERVATION OF BREAD AND PASTRY
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3692534 |
METHOD OF THE PRESERVATION OF FOOD AGAINST PUTREFACTION
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3667964 |
ESTERS OF 1,3 DIOLS AND 1,3,5 X-POLYOLS AS ADDITIVES FOR BAKED GOODS
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3845218 |
ALCOHOLIC FERMENTATION PROCESS
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3734748 |
METHOD OF PREVENTING THE SPOILAGE OF BREAD
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3849579 |
PROCESS FOR REDUCING PICKLE BLOATING WITH DEHYDROACETIC ACID
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3667965 |
BAKED FLOUR COMPOSITIONS CONTAINING ALIPHATIC DIOLS
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3459554 |
PROCESS FOR RIPENING SILAGES
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3418136 |
Method of sterilizing a malt beverage
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3404987 |
Food preservative compositions and method for inhibiting microbial growth in food products
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3394009 |
Preparation of baked products
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3370957 |
Antifungal compositions and methods for their use
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3369907 |
Preparation of yeast-raised baked products employing a blend of a monoglyceride and a lower monocarboxylic acid ester of a polyhydric alcohol
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3249442 |
Methods of processing fish
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3147124 |
Process for making cheese
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3130057 |
Processes for aging and flavoring cooled meat in a confined zone with thaminidium andan antibotic
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3098744 |
Process to treat food products by the use in presence of antibiotics and either antibiotic resistant or antibiotic dependent bacteria strains
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