Inhibition of clostridia with lactic acid bacteria

Details Inhibition of clostridia with lactic acid bacteria Inhibition of clostridia with lactic acid bacteria

1996-12-20

1999-06-01

Wong, Leslie

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 34, 426 61, 4263302, 426334, 426580, 426582, A23C 912

Patent

active

059086467

ABSTRACT:
The invention relates to inhibition of clostridia with lactic acid bacteria. In particular, the invention relates to the use of Lactobacillus rhamnosus in the food industry to inhibit the growth and activity of clostridia. Preferred embodiments of the invention include the use of Lactobacillus rhamnosus in prevention of butyric acid fermentation and in cheese production.

REFERENCES:
patent: 4678673 (1987-07-01), Marshall et al.
patent: 4956177 (1990-09-01), King et al.
patent: 5378458 (1995-01-01), Mayra-Makinen et
Sasaki et al., JP-04-264034, Sep. 1992, Patent Abstracts of Japan.
W. Kundrat, "On Prevention of Late Blowing of Hard Cheeses by Biological Methods", Alimenta, 5:170-175 (1971).
W. Kundrat, "Zur Bekampfung der Spatblahung bei Hartkasen auf biologischem Wege", Alimenta, 5:167-180 (1971).
Lee et al, "Influence of Homofermentative Lactobacilli on Physicochemical and Sensory Properties of Cheddar Chees", Journal of Dairy Science, 55(2):386-990 (1990).

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