Protection of microorganisms against bacteriophage virus attacks

Details Protection of microorganisms against bacteriophage virus attacks Protection of microorganisms against bacteriophage virus attacks

1981-09-28

1983-10-11

Naff, David M.

Food or edible material: processes, compositions, and products

Fermentation processes

In presence of biocide or biostat

426 34, 426 43, 435260, 435800, A23C 912, A23C 9123, A23C 913, C12N 104

Patent

active

044092458

ABSTRACT:
Living cultures of microorganisms used in the preparation of foodstuffs by microbiological processing are protected against attack by bacteriophage viruses by the addition thereto of terpene. The terpene is added in an amount which is effective to obtain viricidal activity but ineffective to cause toxic effects on the microorganisms. The terpene is one obtainable from aromatic plants by steam distillation. Terpenes or mixtures of terpenes which have proved suitable are those obtained from black pepper oil, cinnamon flower oil, cardamon oil, linallyl acetate, cinnamic aldehyde, safrol, carvon and cis/ trans citral, used individually or mixed together. They may added dissolved in a carrier such as 1,2-propanediol. The terpenes demonstrate a viricidal activity in a concentration which is one or more powers of ten lower than the concentration at which the terpenes have toxic effects on the microorganisms.

REFERENCES:
patent: 2964406 (1960-12-01), Strandskov et al.
patent: 3022176 (1962-02-01), Lawrence et al.
patent: 3899594 (1975-08-01), Nickerson et al.
Uzdennikov, B. N., Effect of Some Terpenes on Bacteria Fungi and Protozoa, Chem. Abstr., vol. 78: 53205n, 1973 (p. 86).
Akimov, et al., Antimicrobial Activity of Terpenes from Juniperus Sabina L., Chem. Abstr., vol. 86: 165837s, 1977 (p. 101).
Uzdennikov, B. N., Biological Activity of Terpenes, Their Mixtures, and Common Pine Turpentine, Chem. Abstr., vol. 77: 160481a, 1972 (p. 58).
De Clerck, J., A Textbook of Brewing, vol. One, Chapman and Hall, London, 1957 (pp. 58-62).

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