Food or edible material: processes – compositions – and products – Dormant ferment containing product – or live microorganism...
Reexamination Certificate
2002-02-19
2004-08-24
Sayala, C. (Department: 1761)
Food or edible material: processes, compositions, and products
Dormant ferment containing product, or live microorganism...
C002S117000, C002S117000
Reexamination Certificate
active
06780447
ABSTRACT:
BACKGROUND OF THE INVENTION
The invention relates to a product which comprises sorbic acid and at least one bacteriocin and can be used on its own in feedstuffs or mixed with other feedstuff additives in agricultural livestock rearing.
Antibiotics are frequently used to improve performance in the animal feed sector. In some cases, very similar or identical substances are used in human medicine. The use of antibiotics in the animal nutrition sector is suspected in principle of being responsible for the dangers derived from resistant bacteria, which may also endanger human health in the long term. It is therefore necessary to look for products about which there are fewer health doubts for this purpose of use. Thus, in other sectors too there is increasing replacement of substances about which there are physiological and epidemiological health doubts or else which are harmful for the environment, such as, for example, antibiotics, formaldehyde-emitting materials, halogenated substances, and many others, by materials about which there are fewer doubts, for example in human foods, feedstuffs, pet food, silages, pomace or other waste materials from the food industry. The purpose of these materials is, on the one hand, aimed at maintaining the value of the actual product. However, on the other hand, it is also intended to improve the hygienic condition thereof and achieve a longer shelf life.
It is known that sorbic acid can be employed for preserving feedstuffs. Sorbic acid (trans,trans-2,4-hexadienoic acid) is a colorless solid compound which dissolves only slightly in cold water and is used around the world as a preservative. The principle of action is determined by sorbic acid in undissociated form. Sorbic acid therefore displays its best effect in the acidic pH range. Sorbic acid and its salts have a very good microbiostatic, antimycotic action. At the same time, as unsaturated fatty acid, sorbic acid is virtually nontoxic, which has been proven by very extensive data and by the decades of use of this acid in the human food sector, in animal feeds, inter alia.
Besides sorbic acid, other organic acids have also been employed for some years for preserving feedstuffs and for improving feed hygiene. The hygienic quality in particular of feed for young animals must meet special requirements. This is why some organic acids are approved without a limitation on the maximum amount, on the basis of the national legal provisions concerning feedstuffs.
Bacteriocins are specific inhibitors which are secreted by microorganisms and are lethal for other microorganisms—principally bacteria. Bacteriocins are peptides, polypeptides, proteins or substances which have at least proteinogenic structures and are composed of amino acids. It is moreover possible for these bacteriocins which are composed of amino acids also to contain unusual amino acids such as, for example, lanthionine or &bgr;-methyllanthionine. For example, pediocin L50 contains other modified amino acids (L. M. Cintas et al., “Isolation and Characterization of Pediocin L50, a New Bacteriocin from
Pediococcus acidilactici
with a Broad Inhibitory Spectrum”, Applied and Environmental Microbiology, Jul. 1995, pages 2643-2648).
Microorganisms which produce bacteriocin frequently occur naturally, for example in milk and dairy products (cf. for example, E. Rodriguez et al., “Diversity of bacteriocins produced by lactic acid bacteria isolated from raw milk”, International Dairy Journal 10 (2000) 7-15). Such microorganisms are moreover continually being isolated from other foodstuffs such as meat and meat products (cf. for example, Food Science and Technology International (1998) 4, 141-158).
The microorganisms which secrete bacteriocins have often already been used for several centuries—often unknowingly—for producing foodstuffs in that the bacteria which are intentionally added as so-called protective cultures inhibit, by their secretion products, other bacteria which cause spoilage, are toxic, unwanted or hazardous in other ways. A well-known bacteriocin is nisin. This is produced commercially and has also been employed for some years as foodstuff additive against certain microorganisms which cause so-called “late blowing” in cheese.
The fundamental disadvantage of using bacteriocins is that they are active only against certain groups of microorganisms, in particular against close relatives. In addition, bacteriocins are unstable in the foodstuff and decompose after a certain time, so that no activity is available any longer.
The other organic acids known as addition to feedstuffs have the disadvantage that some of them are volatile, have unpleasant odors and, in addition, corrosive effects. The performance-improving effects which can be achieved with them are associated with considerable disadvantages in handling.
The object accordingly was to provide a stable addition which is easy to handle, has a preservative effect and improves performance but does not have these disadvantages.
BRIEF DESCRIPTION OF THE INVENTION
This object is achieved by a product (composition) which comprises sorbic acid and at least one bacteriocin. The bacteriocin(s) may be employed as such but it is also perfectly possible to employ live or dead microorganisms which produce or contain these bacteriocins. It is preferred to use bacteriocin-producing microorganisms which occur naturally, for example in dairy or meat products. Microorganisms to be employed according to the invention are only those which produce bacteriocins. The table detailed below contains species of microorganisms which may or may not produce bacteriocins (for example
Bacillus cereus
); these can accordingly be employed only if they produce bacteriocins. The bacteriocin-producing or -containing microorganisms or the bacteriocins themselves can also be employed in encapsulated form or bound to carriers. It is moreover possible to use products which contain bacteriocins in effective concentrations or detectable amounts. This also includes mixtures of such products, for example with whey proteins or common salt. Available products of this type are, for example ALTA2341 (Quest Biotechnology, Inc., Sarasota, U.S.A.) Microgard (Rhône Poulenc, Courbevois, France).
DETAILED DESCRIPTION OF THE INVENTION
The bacteriocins/microorganisms mentioned in the following table are preferably employed.
Microorganisms
Bacteriocins
Aeromonas hydrophila
sakacin A or P
Lactobacillus sakei
Bacillus cereus
lactocin-S, lactostrepcin-5,
pediocin-A, pediocin-AcH, sakacin-A
Bacillus coagulans
nisin
Bacillus licheniformis
Bacillus stearothermophilus
Clostridium bifermentans
Lactococcus lactis
Bacillus pumilis
thermophillin
Bacillus subtilis
, 168, JH642
subtilin, lacticin-481, nisin,
thermophillin, subtilosin
Bronchothrix thermospacta
curvacin-A, pediocin-AcH,
sakacin-A, sakacin-P
Carnobacterium divergens
Carnobacterium piscicola
UI 49,
carnocin UI 49, carnobacteriocin A,
LV 17 or LV 61
B1 and B2; piscicolin 61
Clostridium botulinum
nisin, pediocin-A, reuterin, sakacin-A
Clostridium butyricum
nisin, reuterin
Clostridium perfringens
nisin, pediocin-A, pediocin-AcH,
pediocin-VTT, reuterin, thermophillin
Clostridium sporogens
nisin, pediocin-A
Clostridium tyrobutricum
lacticin-481, lactocin-S, pediocin-
AcH
Enterococcus faecalis
Enterococcus faecalis
226, INIA 4
enterocin 226NWC, AS-48
Enterococcus faecalis
S-48
bacteriocin Bc-48
Enterococcus faecium
, BFE 900,
enterocin 1146, B, A, Cal, ON- 157,
CTC492, cal 1, NIAI157, A, B, P,
P, L50A, L50B
L 50, G 16, AA13, T136
Enterococcus spp.
enterococcins (I-V)
Escherichia coli
reuterin, thermophillin
Fusobacterium mortiferum,
(e.g.: “FM1025”)
Lactobacillus acidophilus
lactocicin
Lactobacillus acidophilus
11088,
lactacin F, lacidin, acidolin, acido-
OSU 133, 2181, DDS1, LAPT,
phillin, acidophilucin A, bacteriocin
1060, M46, N2, TK8912,
M46, lactacin B, acidocin 8912,
lactacin B
Lactobacillus amylovorus
amylovorin L471
DCE 471
Lactobacillus bavaricus
MI401
bavaricin A
Lactobacillus bulgaricus
bulgarican
Lactobacillus brevis
lactobacillin
Lactobacillus brevis
brevicin
Lactobacillus
Nutrinova Nutrition Specialties & Food Ingredients GmbH
ProPat L.L.C.
Sayala C.
LandOfFree
Bacteriocin-containing sorbic acid product as addition to... does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Bacteriocin-containing sorbic acid product as addition to..., we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Bacteriocin-containing sorbic acid product as addition to... will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-3309052