The present invention is related to compositions and to methods for pasteurizing a food or beverage products and for sensitizing bacteria to heat treatment. Furthermore, the present invention is related to articles comprising pasteurized food or beverage products.

The invention relates to a polypeptide for the hydrolytic cleavage of zearalenone and/or at least one zearalenone derivative, said polypeptide being a hydrolase having an amino acid sequence selected from the group consisting of SEQ ID NO: 1-15 or a functional variant thereof, wherein the sequence of the functional variant is at least 40% identical to at least one of the amino acid sequences. The invention also relates to: an additive containing the polypeptide; an isolated polynucleotide that encodes the polypeptide; and a method for the hydrolytic cleavage of zearalenone and/or of at least one zearalenone derivative using the polypeptide.

The invention relates to a polypeptide for the hydrolytic cleavage of zearalenone and/or at least one zearalenone derivative, said polypeptide being a hydrolase having an amino acid sequence selected from the group consisting of SEQ ID NO: 1-15 or a functional variant thereof, wherein the sequence of the functional variant is at least 40% identical to at least one of the amino acid sequences. The invention also relates to: an additive containing the polypeptide; an isolated polynucleotide that encodes the polypeptide; and a method for the hydrolytic cleavage of zearalenone and/or of at least one zearalenone derivative using the polypeptide.

The present invention relates to methods for producing dairy food products modified with respect to their firmness and/or gelation time comprising cross-linked protein compounds and to methods for modifying said properties of said dairy food products, as well as to said modified dairy food products obtainable or obtained by such methods. Modification is achieved by in situ generation of H2O2 via carbohydrate oxidase, preferably cellobiose oxidase (EC 1.1.99.18), and cross-linking protein-tyrosine residues in a reaction using H202 via peroxidase (EC 1.11.1.7). Adding small phenolic compounds such as preferably p-coumaric acid or vanillin allows better control of the cross-linking reaction.

A method for stabilizing rice bran with complex enzyme involving enzymatic hydrolysis combined with thermal processing to stabilize rice bran, includes compounding at least one of glycosyl hydrolases such as cellulase, hemicellulase and alpha amylase into a complex enzyme solution, and performing enzymatic hydrolysis on the rice bran with the complex enzyme solution, and after enzymatic hydrolysis, performing thermal processing and inactivating enzyme treatment on rice bran using the moist-heat method, microwave method and/or extrusion expansion method, to prepare the stabilized rice bran. From the perspective of reducing bound lipase from rice bran, the glycosyl hydrolase is used to catalyze conversion of bound lipase in rice bran into free lipase, thereby effectively improving inactivation efficiency of rice bran lipase. The rice bran prepared using the method has characteristics of low residual activity of lipase and long shelf life, and may be directly applied to industries such as food and cosmetics.

A method for stabilizing rice bran with complex enzyme involving enzymatic hydrolysis combined with thermal processing to stabilize rice bran, includes compounding at least one of glycosyl hydrolases such as cellulase, hemicellulase and alpha amylase into a complex enzyme solution, and performing enzymatic hydrolysis on the rice bran with the complex enzyme solution, and after enzymatic hydrolysis, performing thermal processing and inactivating enzyme treatment on rice bran using the moist-heat method, microwave method and/or extrusion expansion method, to prepare the stabilized rice bran. From the perspective of reducing bound lipase from rice bran, the glycosyl hydrolase is used to catalyze conversion of bound lipase in rice bran into free lipase, thereby effectively improving inactivation efficiency of rice bran lipase. The rice bran prepared using the method has characteristics of low residual activity of lipase and long shelf life, and may be directly applied to industries such as food and cosmetics.

The present invention is directed to isolated bacteriophages having specificity and lytic activity against strains of Campylobacter species, methods of using the bacteriophages, progeny and derivatives derived therefrom, to control the growth of Campylobacter species in various settings (e.g., food safety, sanitation, modulating microbiome, prebiotics, probiotics).

The present invention is directed to isolated bacteriophages having specificity and lytic activity against strains of Campylobacter species, methods of using the bacteriophages, progeny and derivatives derived therefrom, to control the growth of Campylobacter species in various settings (e.g., food safety, sanitation, modulating microbiome, prebiotics, probiotics).

The present invention is directed to a process for making a concentrated vinegar product by simple evaporation, which concentrated vinegar product can also be used as intermediate in the production of products that can be listed on food labels as “vinegar”.

The present invention is directed to a process for making a concentrated vinegar product by simple evaporation, which concentrated vinegar product can also be used as intermediate in the production of products that can be listed on food labels as “vinegar”.