Mixture of Propionibacterium jensenii and Lactobacillus...

Details Mixture of Propionibacterium jensenii and Lactobacillus... Mixture of Propionibacterium jensenii and Lactobacillus...

2011-04-19

2011-04-19

Hendricks, Keith D (Department: 1781)

Food or edible material: processes, compositions, and products

Dormant ferment containing product, or live microorganism...

C435S042000, C435S244000, C435S245000, C435S253600, C435S252000

Reexamination Certificate

active

07927639

ABSTRACT:
The invention concerns a mixture of bacteria. Said mixture is a non starter culture which is free from metabolites and comprises at least one first bacterium selected from the species <i>Propionibacterium jensenii</i> and at least one second bacterium selected from the genus <i>Lactobacillus</i>. Furthermore, food, feeding stuff and medicaments comprising such a mixture, a method for manufacturing and storing such goods and the use of the mixture to inhibit fungi and bacteria are provided.

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patent: 5186962 (1993-02-01), Hutkins et al.
patent: 0 576 780 (1995-05-01), None
Susanne Miescher, “Antimicrobial and Autolytic Systems of Dairy Propionibacteria”, 1999, Swiss Federal Institute of Technology Zurich (ETHZ), Zurich, Switzerland, pp. 58-62, pp. 79-83, Diss. ETH No. 13486, XP002192334.
P. Javanainen et al., “Factors Affecting Rye Sour Dough Fermentation with Mixed-culture Pre-ferment of Lactic and Propionic Acid Bacteria”, Journal of Cereal Science, vol. 18, 1993, pp. 171-185, XP-002192333.

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