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Method for sanitizing beverages contaminated with acetic acid bacteria using metal complex-forming compounds

An acetic acid bacteria and beverage technology, applied in the direction of food science and the like, can solve the problems such as unsatisfactory economic viewpoint and limitation, and achieve the effect of good antiseptic effect

Active Publication Date: 2020-07-28
LANXESS DEUTDCHLAND GMBH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the use of high concentrations of preservatives is not desirable from an economic point of view and is limited by legal regulations

Method used

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  • Method for sanitizing beverages contaminated with acetic acid bacteria using metal complex-forming compounds
  • Method for sanitizing beverages contaminated with acetic acid bacteria using metal complex-forming compounds
  • Method for sanitizing beverages contaminated with acetic acid bacteria using metal complex-forming compounds

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0028] Beverages were contaminated with specific amounts of microbial mixtures and the efficacy of combinations of preservatives (compared to the individual substances) was investigated. The mixture of bacteria consisted of A. asiatica, Ar. asiatica., Gluconobacter oxydans and Gluconoacetobacter liquefies. After one week, a portion of the drink was investigated for the presence of microorganisms.

[0029] Individual test substance: Dimethyl dicarbonate

[0030] Sodium hexametaphosphate (SHMP)

[0031] Test bacteria: Mixture of various acetic acid bacteria isolated from beverage filling lines

[0032] Substrate: non-carbonated lemonade

[0033] Bacterial inoculum / mL of substrate: 200cfu / mL per bacteria in the mixture

[0034] Table 1:

[0035]

[0036] Beverages were contaminated with specific amounts of microbial mixtures and the efficacy of combinations of preservatives (compared to the individual substances) was investigated. The mixture of bacteria consisted of A...

example 3

[0054] Beverages were contaminated with a specific amount of microbial mixture and the antimicrobial efficacy of the mixture consisting of polyphosphate and dimethyl dicarbonate was investigated (compared with polyphosphate (sodium hexametaphosphate (SHMP)), dimethyl dicarbonate, A mixture of ethylenediaminetetraacetic acid (EDTA), cinnamic acid, and arginine ethyllauroyl ester (LAE) was compared). The mixture of bacteria consisted of A. asiatica, Ar. asiatica., Gluconobacter oxydans and Gluconoacetobacter liquefies. After one week, a portion of the drink was investigated for the presence of microorganisms.

[0055] Test bacteria: Mixture of various acetic acid bacteria isolated from beverage filling lines

[0056] Substrate: non-carbonated lemonade

[0057] Bacterial inoculum / mL of substrate: 200 cfu / mL per bacteria in the mixture

[0058] Table 1:

[0059]

[0060] As a result, it is still to be noted that Active Ingredient Blend 1 has equally good potency as Comple...

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Abstract

The invention relates to a method and to the use of metal-complex-forming compounds and dimethyl dicarbonate for sanitizing and subsequently preserving beverages that are contaminated by acetic acid bacteria.

Description

technical field [0001] The present invention relates to the method and application of a metal complexing agent and dimethyl dicarbonate for the sterilization and subsequent preservation of beverages contaminated by acetic acid bacteria. Background technique [0002] Due to the introduction of multiple nutrients and various possible microorganisms during the production process, beverages may be easily contaminated with microorganisms, which eventually leads to spoilage and uselessness of the product. Furthermore, microbial contamination of beverages represents a health risk for users. Microorganisms are prevented from surviving or growing in these beverages by using chemical preservatives. Due to the increased movement of goods worldwide, bacteria in beverages are of increasing concern, hitherto unknown to beverage manufacturers. Especially in the case of acetic acid bacteria, it has been shown that preservatives are not sufficiently effective enough and are therefore used ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/44
CPCA23L2/44
Inventor 马库斯·陶普
Owner LANXESS DEUTDCHLAND GMBH
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