Longterm antimicrobial activity obtained by sustained release of

Details Longterm antimicrobial activity obtained by sustained release of Longterm antimicrobial activity obtained by sustained release of

1995-01-13

1998-05-05

Wong, Leslie

Food or edible material: processes, compositions, and products

Fermentation processes

In presence of biocide or biostat

426 10, 426 36, 4263302, 426334, 426580, 426582, 435175, 435189, 435190, A23C 1900

Patent

active

057470782

ABSTRACT:
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 lactoperoxidase system. Controlled production of hydrogen peroxide is achieved by generating the hydrogen peroxide enzymatically form a system wherein the substrate for the enzyme generating the hydrogen peroxide is immobilized or is generated in situ from a precursor.

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Fennema, O. R., Food Chemistry, 1985, pp. 434-436, Marcel-Dekker, Inc., New York.
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Reiter et al., "Lactoperoxidase antibacterial system: natural occurrence, biological functions and practical applications" J. Food Protect. (1984) 47(9):724-732.
Pruitt et al., eds., "Biochemistry of peroxidase system: antimicrobial effects" The Lactoperoxidase System Chemistry and Biological Significance (1985) Marcel Dekker, Inc., New York, New York, Chapter 8, pp. 143-178.
Hamid et al.; Multi-enzyme electrodes for the determination of starch by flow injection; Chemical Abstracts, 11324) (1990) Abstract No. 214158h.

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