Food or edible material: processes – compositions – and products – Fermentation processes – Alcoholic beverage production or treatment to result in...
Reexamination Certificate
2007-03-06
2007-03-06
Hendricks, Keith (Department: 1761)
Food or edible material: processes, compositions, and products
Fermentation processes
Alcoholic beverage production or treatment to result in...
C426S029000, C426S061000, C426S330400
Reexamination Certificate
active
09791350
ABSTRACT:
The present invention provides alcoholic beverages which are stabilized against the growth of microorganisms whose growth may cause deterioration of the characteristics of the alcoholic beverages. The stabilized beverages are attained by utilization of a composition which includes a nisin-producing culture and a nutritional supplement in the process of making the alcoholic beverage. The composition of this invention includes nisin at a level effective for inhibiting growth of the spoilage-causing microorganisms, particularly, hardier strains of such microorganisms that may exhibit resistance to lower levels of nisin. The composition is prepared by adding to an aqueous medium, such as wort obtained in the process of making the alcoholic beverage, a nutritional supplement of a type and in an amount that is effective for increasing the yield of nisin, adjusting the pH of the wort to about 6.5, pasteurizing and cooling, inoculating the medium with a culture of nisin-producing microorganism, and fermenting the medium with a nisin-producing culture.
REFERENCES:
patent: 3093551 (1963-06-01), Hall
patent: 3616255 (1971-10-01), Nakagawa
patent: 4073947 (1978-02-01), Witt, Jr.
patent: 4584199 (1986-04-01), Taylor
patent: 4597972 (1986-07-01), Taylor
patent: 4716115 (1987-12-01), Gonzalez et al.
patent: 4740593 (1988-04-01), Gonzalez et al.
patent: 4906573 (1990-03-01), Barney et al.
patent: 5231165 (1993-07-01), Vedamuthu et al.
patent: 5445835 (1995-08-01), Vedamuthu
patent: 5484909 (1996-01-01), Nietupski et al.
patent: 5527505 (1996-06-01), Yamauchi et al.
patent: 5594103 (1997-01-01), De Vos et al.
patent: 5705339 (1998-01-01), Nietupski et al.
patent: 5716811 (1998-02-01), Nauth et al.
patent: 5877272 (1999-03-01), Vandenbergh et al.
patent: 5895680 (1999-04-01), Cirigliano et al.
patent: 5914248 (1999-06-01), Kuipers et al.
patent: 5928946 (1999-07-01), De Vos et al.
patent: 5972617 (1999-10-01), Sami
patent: 6110509 (2000-08-01), Nauth et al.
patent: 6113954 (2000-09-01), Nauth et al.
patent: 6136351 (2000-10-01), Nauth et al.
patent: 0 186 498 (1986-02-01), None
patent: 844782 (1960-08-01), None
patent: 2059716 (1996-05-01), None
patent: 507055 (1979-02-01), None
Fowler, G. G. , “La Conservation Des Produits Alimentaires Au Moyen de la Nisine” Revue Des Fermentations Et Des Industries Alimentaires, vol. 34, No. 5, 1979, pp. 157-159.
Delves-Broughton, J., “NISIN and Its Uses as a Food Preservative”, Food Technology, vol. 44, No. 11, 1990.
Bell, R. G. et al., “The effect of nisin-sodium chloride interactions on the outgrowth ofbacillus licheniformisspores”, Journal of Applied Bacteriology, vol. 159, 1985, pp. 127-132.
Bucic, S. et al., “Individual and Combined Listericidal Effects of Sodium Lactate, Potassium Sorbate, Nisin and Curing Salts at Refrigeration Temperature”, Journal of Food Safety, vol. 15, No. 2, 1995, pp. 247-264.
Nykanen, Anne, et al., “The Effect of Lactic Acid, Nisin Whey Permeate, Sodium Chloride and Related Combinations on Aerobic Plate Count and the Sensory Characteristics of Rainbow Trout”, Lebensmittel Wissenschaft Und Technologie, vol. 31, No. 3, 1998, pp. 286-290.
Nykanen, A., et al., “Synergistic antimicrobial effect of nisin whey permeate and lactic acid on microbes isolated from fish”, Letters in Applied Microbiology 1998, 27, 345-458.
Nykanen, A., et al., “Synergistic inhibition of Listeria monocytogenes on cold-smoked rainbow trout by nisin and sodium lactate”, International Journal of Food Microbiology, 61 (2000) pp. 63-72.
Hurst, A., “Nisin”, Advances in Applied Microbiology, vol. 27, pp. 85-1234.
Lucke et al., “Ecology and Contrl Foods”, (A. H.W. Hauschild and K. L. Dodds, eds.) Marcel Dekker, New York, 1993, pp. 177-207. (not current available).
Kalra, M.S. et al., “Stoppage in Increase in Acid Production of Yogurt by Incorporating a Nisin-Producing Culture”, Division of Microbiology, National Dairy Research Institute, Karnal (Haryana), Jul. 18, 1974, pp. 71-72.
Smart et al.,J. Appl. Bacteriol., 46, pp. 377-383 (1979).
Roberts et al.,J. Food Technol, 14, 211-226 (1979).
Tompkin,Food Technology, 34, pp. 229-236, and 257 (1980).
Bryan et al., Amer Public Health, 61, pp. 1869-1885 (1971) (not currently available).
Microbial Ecology of Food Commodities—Microorganisms in Foods 6: Blackie Academic and Professional, 1998, p. 115 (not currently available).
Kalra et al., (Indian Journal of Dairy Science, 28: 71-72 (1975).
Bayoumi, Chem. Mikrobiol. Technol. Lebensm, 13:65-69 (1991).
Gupta et al., Cultured Dairy Products Journal, 23: 9-10 (1989).
Hogarty et al., J. Food Prot. 45:1208-1211 (1982).
Sadovski et al., XX International Dairy Congress, vol. E, 542-544, 1978 (not currently available).
Muriana et al., J. Food Protection, 58: pp. 1109-1113 (1995).
Brochure—“Specialty Wheat Protein Ingredients for Pasta and Noodle Products”, Midwest Grain Products, Inc.
Brochure—“Specialty Wheat Proteins for Food Applications”, Midwest Grain Products, Inc.
Brochure—“P2Pasta Power” —Midwest Grain Products, Inc.
Debbeouz, A., “Comparison of Semolina Fortification With Wheat Glutens and Egg White”, North Dakota State University Cereal Science Department, Fargo, North Dakota, Oct. 15, 1996.
Brochure—“Creating Better Solutions Naturally” —Midwest Grain Products, Inc.
Gupta et al., Cultured Dairy Products Journal, 23: pp. 17-18 (1988).
Chung et al., “Effects of Nisin on Grown of Bacteria Attached to Meat”,Applied and Environmental Microbiology, Jun. 1989, p. 1329-1333..
Maas et al., “Sodium Lactate Delays Toxin Production byClostridium botulinumin Cook-in-Bag Turkey Products”,Applied and Environmental Microbiology, Sep. 1989, p. 2226-2229.
Kosikowski, Frank, “Bakers', Neufchatel, and Cream Cheese”,Cheese and Fermented Milk Foods, 2d 1977, pp. 167.
Fitch Even Tabin & Flannery
Hendricks Keith
Kraft Foods Holdings, Inc.
LandOfFree
Prevention of lactic acid bacteria spoilage of beer through... does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Prevention of lactic acid bacteria spoilage of beer through..., we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Prevention of lactic acid bacteria spoilage of beer through... will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-3747876