Process for sanitizing and preserving foodstuffs and beverages

A beverage and food technology, applied in the field of the mixture of natamycin and trehalosamine, can solve the problems of ineffective anti-microbial and achieve cost-effective results

Pending Publication Date: 2021-03-16
LANXESS DEUTDCHLAND GMBH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

This mixture is also not...

Method used

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  • Process for sanitizing and preserving foodstuffs and beverages
  • Process for sanitizing and preserving foodstuffs and beverages
  • Process for sanitizing and preserving foodstuffs and beverages

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0031] The growth medium (RPMI-1640 prepared according to CLSI standard M27-A3 (CLSI = Clinical Laboratory Standards Institute)) was contaminated with 1000 CFU / mL (CFU = colony forming unit) of microorganisms and tested for natamycin and trehalose The efficacy of the mixture of amines was compared with that of the individual substances. After one week, a portion of the growth medium was tested for the presence of microorganisms, and these tests were used to determine the MIC (Minimum Inhibitory Concentration).

[0032]

[0033]

[0034] Table 1:

[0035]

example 2

[0037]The growth medium (RPMI-1640 prepared according to CLSI standard M27-A3 (CLSI = Clinical Laboratory Standards Institute)) was contaminated with 1000 CFU / mL of microorganisms and the efficacy of a mixture of natamycin and trehalosamine was tested and compared with Individual substances are compared. After one week, a portion of the medium was tested for the presence of microorganisms, and these tests were used to determine the MIC (Minimum Inhibitory Concentration).

[0038]

[0039] Table 2:

[0040]

example 3

[0042] The growth medium (RPMI-1640 prepared according to CLSI standard M27-A3 (CLSI = Clinical Laboratory Standards Institute)) was contaminated with 1000 CFU / mL of microorganisms and the efficacy of a mixture of natamycin and trehalosamine was tested and compared with Individual substances are compared. After one week, a portion of the medium was tested for the presence of microorganisms, and these tests were used to determine the MIC (Minimum Inhibitory Concentration).

[0043]

[0044] table 3:

[0045]

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PUM

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Abstract

The invention relates to a mixture of natamycin and mycosamine and to the use of these mixtures for sanitizing and subsequently preserving foodstuffs and beverages, and to a process for incorporatingthe claimed mixtures into foodstuffs and beverages.

Description

technical field [0001] The present invention relates to mixtures of natamycin and trehalosamine and the use of these mixtures for the disinfection and preservation of foods and beverages, and also to methods for incorporating the mixtures according to the invention into these foods and beverages. Background technique [0002] Due to the presence of macronutrients and the introduction of microorganisms through various routes during production, beverages and food products are easily contaminated with microorganisms, which ultimately leads to spoilage and unusable products. In addition, microbial contamination of beverages and food poses health risks to consumers. Stop microorganisms from surviving or growing in food and beverages through the use of chemical preservatives. [0003] Owing to the increasing circulation of food products on a global scale, microorganisms hitherto unknown, eg for beverage manufacturers, are of increasing interest in beverages. It is becoming incre...

Claims

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Application Information

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IPC IPC(8): A23L2/44A23L3/3526A23L3/3508A23L3/3544
CPCA23L2/44A23L3/3508A23L3/3526A23L3/3544A23L3/3562
Inventor 马库斯·陶普英戈·布罗达
Owner LANXESS DEUTDCHLAND GMBH
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