The disclosure provides chips formed by slicing with an apple cell clean water jet scalpel and a processing technology. The processing technology comprises the following specific steps: harvesting fresh fruits, sorting, peeling, slicing, drying and packaging to obtain the apple crispy chip. According to the disclosure, the tangxin apple is peeled by adopting an ultrahigh pressure water jet flow cutting technology, cut into slices with a thickness of 5 mm and inoculated for 15 min in 30° C. and 30% Lactobacillus brevis fermentation broth. PPO is a terminal oxidase with Cu.sup.2+ as a prosthetic group, and Lactobacillus brevis and Lactobacillus plantarum are complexed with Cu.sup.2+, leading to rapid oxygen consumption to generate organic acid and CO.sub.2, quickly reduction of pH and creation of an approximate oxygen-free environment to effectively inhibit PPO activity while removing oxygen required in enzymatic browning, thereby effectively inhibiting browning.

An antimicrobial peptide variant having an amino acid sequence selected from SEQ ID NOs: 2-30 is provided. The antimicrobial peptide variant can have antimicrobial activity against Bacillus subtilis, Staphylococcus aureus, Staphylococcus aureus MRSA, Staphylococcus epidermidis, Cutibacterium acnes, or Clostridium perfringens. A composition, pharmaceutical composition, food additive, cosmetic composition, or hygiene product having an antimicrobial peptide variant including an amino acid sequence selected from SEQ ID NOs: 2-30 is also provided. The antimicrobial peptide can be an active ingredient in such compositions, additives, and products. A method of treating an infectious disease caused by bacteria is also provided. The method can include administering a pharmaceutical composition having the antimicrobial peptide as an active ingredient.

The present invention relates to a method of reducing the concentration of Gram-negative bacteria in a food product, the method comprising adding a red wine extract produced from red wine by dealcoholization, concentration and drying, and a culture comprising at least one class IIa bacteriocin-producing lactic acid bacterial strain to a food product, ripening the food product, and storing the food product at a temperature of at the most 15 C. until a concentration less than 1 E-1 of Gram-negative bacteria. In a preferred embodiment of the invention, Gram-negative bacteria already present are eliminated. In one embodiment of the invention, the Gram-negative bacteria are Salmonella ssp. The bacteriocin-producing culture may comprise at least one of Lactobacillus curvatus (DSM 18775) and Pediococcus acidilactici (DSM 28307). The invention further relates to a kit for reducing the concentration of Gram-negative bacteria in a food product comprising a red wine extract produced from red wine by dealcoholization, concentration and drying, and a culture comprising at least one class IIa bacteriocin-producing lactic acid bacterial strain.

Embodiments of the present disclosure provide an auger dip apparatus for the application of antimicrobial solution to raw food. Embodiments of the present disclosure may use an auger as a single moving part to move the food work pieces through the application area for antimicrobial solution. Embodiments of the present disclosure are simple with only one moving auger part to move the food pieces, and the bearing for the moving part, supporting the shaft of the auger, may be configured to be outside of the cabinet with the reservoir of the antimicrobial solution, so that the bearing is not in contact with the antimicrobial solution. This provides for less maintenance and downtime, particularly unscheduled downtime, than a system using more complicated exposed parts. The present disclosure also permits a more compact and lighter configuration for an assembled application unit.

A novel antimicrobial peptide is derived from myxinidin peptide. The novel antimicrobial peptides (i.e., myxinidin 2 and myxinidin 3) have low cytotoxicity for human cells while exhibiting an excellent antimicrobial activity, and exhibit an anti-inflammatory and a wound healing effect. Thus, they can be advantageously used as an effective ingredient of antibiotics, a cosmetic composition, a food additive, an animal feed additive, biopesticides, and a quasi-drug product or the like.

A novel antimicrobial peptide derived from LL37 peptide has not only an excellent antimicrobial activity for Gram-positive bacteria, Gram-negative bacteria, and antibiotic tolerant bacteria but also low cytotoxicity for cells derived from mouse or human. It can be advantageously used as an effective component of antimicrobial antibiotics, cosmetic composition, food additive, animal feed additive, biopesticides, and quasi-drug.

The present invention relates to novel synergistic compositions comprising known clean-label antimicrobial substances as well as processes for stabilizing food substances against typical food borne spoilage microorganisms and/or pathogens. It is a further object of the invention to provide novel combinations of clean label antimicrobials which may be employed in such a process.

A synergistic composition of oxalic acid, citric acid, ascorbic acid, lactic acid, and hydrogen peroxide that has a combination of antimicrobial and antibrowning properties.

Embodiments of the present disclosure provide an auger dip apparatus for the application of antimicrobial solution to raw food. Embodiments of the present disclosure may use an auger as a single moving part to move the food work pieces through the application area for antimicrobial solution. Embodiments of the present disclosure are simple with only one moving auger part to move the food pieces, and the bearing for the moving part, supporting the shaft of the auger, may be configured to be outside of the cabinet with the reservoir of the antimicrobial solution, so that the bearing is not in contact with the antimicrobial solution. This provides for less maintenance and downtime, particularly unscheduled downtime, than a system using more complicated exposed parts. The present disclosure also permits a more compact and lighter configuration for an assembled application unit.

Methods and related apparatus for providing a chemical intervention processing solution for use within processing tanks. Processing tanks can include side streams or ancillary systems for generating the chemical intervention processing solution that can then be introduced into the processing tanks. The antimicrobial agents will be added and mixed in the side stream to form the chemical intervention processing solution. Additional actions can be conducted on the processing solution within the side stream including any and or all of heating, pumping, sampling, measuring, testing and pH adjustment of the processing solution. The chemical intervention processing solution can also be provided by a venturi injector that combines processing water and an antimicrobial agent and/or an alkaline agent outside of the processing tank. The processing solution can be used for various food processing applications.