The present invention relates to a composition comprising lyophilized Lactobacilli and a plant-based food, wherein the composition is substantially free of animal products. The present invention also relates to methods of treating plant-based food by administration of a Lactobacilli and a plant medium composition. Methods of using the Lactobacilli and plant-based food composition to treat E. coli or Salmonella infection in an animal in need thereof and methods of using the Lactobacilli and plant-based food composition to reduce E. coli or Salmonella contamination in an agricultural product are also provided.

The present invention relates to a composition comprising lyophilized Lactobacilli and a plant-based food, wherein the composition is substantially free of animal products. The present invention also relates to methods of treating plant-based food by administration of a Lactobacilli and a plant medium composition. Methods of using the Lactobacilli and plant-based food composition to treat E. coli or Salmonella infection in an animal in need thereof and methods of using the Lactobacilli and plant-based food composition to reduce E. coli or Salmonella contamination in an agricultural product are also provided.

The present invention relates to a composition comprising lyophilized Lactobacilli and a plant-based food, wherein the composition is substantially free of animal products. The present invention also relates to methods of treating plant-based food by administration of a Lactobacilli and a plant medium composition. Methods of using the Lactobacilli and plant-based food composition to treat E. coli or Salmonella infection in an animal in need thereof and methods of using the Lactobacilli and plant-based food composition to reduce E. coli or Salmonella contamination in an agricultural product are also provided.

The present invention relates to a composition comprising lyophilized Lactobacilli and a plant-based food, wherein the composition is substantially free of animal products. The present invention also relates to methods of treating plant-based food by administration of a Lactobacilli and a plant medium composition. Methods of using the Lactobacilli and plant-based food composition to treat E. coli or Salmonella infection in an animal in need thereof and methods of using the Lactobacilli and plant-based food composition to reduce E. coli or Salmonella contamination in an agricultural product are also provided.

Systems for and methods of controlled liquid food or beverage product creation are provided. A method of producing a liquid product from a receptacle containing frozen liquid contents includes receiving the receptacle containing a frozen liquid contents in a dispenser, identifying a characteristic of the receptacle, the contents, and/or a desired product, melting at least a portion of the contents to generate the product by selectively heating the receptacle and/or the contents without adding liquid to the interior of the receptacle and/or supplying a liquid to the interior of the receptacle, wherein the selectively heating without adding liquid to the interior of the receptacle and/or suppling the liquid is based on the identified characteristic. The method also includes perforating the receptacle and dispensing the product from the receptacle.

Systems for and methods of controlled liquid food or beverage product creation are provided. A method of producing a liquid product from a receptacle containing frozen liquid contents includes receiving the receptacle containing a frozen liquid contents in a dispenser, identifying a characteristic of the receptacle, the contents, and/or a desired product, melting at least a portion of the contents to generate the product by selectively heating the receptacle and/or the contents without adding liquid to the interior of the receptacle and/or supplying a liquid to the interior of the receptacle, wherein the selectively heating without adding liquid to the interior of the receptacle and/or suppling the liquid is based on the identified characteristic. The method also includes perforating the receptacle and dispensing the product from the receptacle.

The invention describes a method of inhibiting the outgrowth of pathogens and spoilage microorganisms in high moisture (65-80% by weight) and low salt (<2.0% by weight) nutrient dense environments with a pH range of 5.5 to 8.5. The application of an organic acid or its salt with a fermentation derived antimicrobial peptide offers a robust solution to curtail growth of spores and vegetative cells without the need for chemicals such as sodium nitrite or nitrate.

The invention describes a method of inhibiting the outgrowth of pathogens and spoilage microorganisms in high moisture (65-80% by weight) and low salt (<2.0% by weight) nutrient dense environments with a pH range of 5.5 to 8.5. The application of an organic acid or its salt with a fermentation derived antimicrobial peptide offers a robust solution to curtail growth of spores and vegetative cells without the need for chemicals such as sodium nitrite or nitrate.

The present disclosure relates to a method for producing pulp-containing juice, which may produce pulp-containing juice without loss of nutrients while maintaining the flavor and color of a raw material. The method includes squeezing raw material for juice to obtain juice and sterilizing the juice by non-thermal high-pressure processing. Thus, the method may inactivate microorganisms or enzymes, maintain the quality of the juice in a fresh state, and prevent the flavor and nutrients of the raw material from being lost by high-temperature sterilization. In addition, through a quick freezing process, it is possible to prevent the layer separation phenomenon from occurring, prevent the nutrients from being destroyed by temperature changes, and maintain the uniform color of the pulp-containing juice even without using a colorant. A user can conveniently drink the pulp-containing juice produced by this method while feeling the flavor of the fruit thereof without loss of nutrients.

A beverage product includes a mixture having a dissolved oxygen content of less than 500 parts per billion, the mixture including tea flavor, hops flavor, and water. The beverage product further includes a container holding the mixture, the container being sealed to prevent the introduction of dissolved oxygen, a headspace of the container including inert gas.