The present invention relates to novel strains of Propionibacterium as well as preparations and compositions, such as fermentation broths, protective cultures, final food or feed product with Propionibacterium alone or in combination with bacteria of the genus Lactobacillus. The present invention further relates to methods for the controlling of growth of a contaminant, such as a bacteria, yeast or mold by using these novel strains of Propionibacterium.

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 relates to new antimicrobial compositions and their use in the treatment of products such as food products.

The present invention relates to a method for reducing the concentration of pathogenic organisms such as Listeria spp. in fermented food products. The method comprises the steps of: (i) providing a food material, (ii) mixing said food material with a starter culture, (iii) mixing the food material with at least one adjunct culture in form of a bacteriocin-producing Pediococcus species, (iv) subjecting the mixture provided in step (iii) to a fermentation process, said fermentation process being con-ducted at conditions that are sub-optimal for growth of the bacteriocin-producing Pediococcus species in order to provide a limited acidification and allow for a high production of bacteriocin, and obtain a fermented food product. Furthermore, the invention relates to the use of bacteriocin-producing Pediococcus species as an adjunct culture for securing microbial safety of fermented food products.

A system and method for reducing or preventing bacterial contamination in food includes application of a bacteriophage treatment to any type of food product at any stage of processing the food product. The bacteriophage treatment may also be applied to non-food surfaces and water systems, which may be susceptible to bacterial contamination and subsequent spread of bacteria. The bacteriophage treatment comprises at least one bacteriophage in a concentration sufficient to reduce or prevent bacterial contamination from pathogenic bacteria and/or spoilage bacteria. In some embodiments, the bacteriophage is able to reduce or eliminate bacteria introduced to a food product after the bacteriophage treatment was applied to the food product. In some embodiments, the bacteriophage treatment includes a buffering agent to maintain the bacteriophage at a pH level that sustains the bacteriophage. In some embodiments, the bacteriophage treatment includes a surfactant and/or a thickener to aid in applying the bacteriophage. Additional adjuvants and enhancers may be used in some embodiments to stabilize the bacteriophage or enhance its performance as an antibacterial agent.

Disclosed in the present invention are Limosilactobacillus reuteri for prolonging the lifespan, resisting aging and reducing fat, and a product thereof and the use thereof. Limosilactobacillus reuteri is Limosilactobacillus reuteri A21041, which is taxonomically named Limosilactobacillus reuteri and deposited on Sep. 23, 2022 in the Guangdong Microbial Culture Collection Center with the deposit number of GDMCC No: 62832. The Limosilactobacillus reuteri has an excellent tolerance to artificial gastrointestinal fluids and cholates, and also has the excellent effects of prolonging the lifespan, resisting aging, and reducing body weight and fat. Therefore, the related product can be effectively developed on the basis of the strain, and the strain has an extremely high practical value.

An antiflocculation/settling agent is manufactured with a method having a low cost and low environmental impact, the agent having a high level of safety and no taste, and having an inhibitory effect on flocculation/settling of a food or beverage. Also, to make effective use of yeast cell body residue produced as a byproduct of yeast extract. Yeast cell body residue remaining after removal of useful extract from yeast is suspended in water and heated, after which the suspension is subjected to centrifugal separation and supernatant is collected. This fraction contains at least 15 wt % RNA content per solid content, at least 10 wt % dietary fiber content, and at least 15 wt % protein content, and mannan makes up at least 50 wt % of the dietary fiber. This fraction can be used as an antiflocculation/settling agent in foods and beverages.

Compositions wherein foodstuffs act as carriers of freeze-dried probiotics provide new means for administration of probiotics. The products that are easily shipped may be eaten as purchased or mixed with other ingredients to provide variety in the diet while administering beneficial probiotic organisms to the gastrointestinal tract.

The present invention relates to a peptide having a fungicidal activity, isolated from Lactobacillus plantarum YML007, and provides a fungicidal peptide comprising the amino acid sequence of SEQ ID NO: 1. In addition, the present invention provides a fungicidal composition or a composition for food preservation, containing the peptide as an active ingredient. The peptide of the present invention has a wide range of fungicidal activities, and thus can be applied, by using the same, to various fields such as a microbial preparation related to fungicidal activity, an agent for controlling pathogenic fungi, a preservative for food including feed, and the future development of medical supplies related to fungi.

The present disclosure discloses an antibacterial glucose-based composite nanoparticle and a processing method and use thereof, and belongs to the technical field of processing of modern food. According to the present disclosure, the antibacterial composite nanoparticle is prepared by using a particle surface positioning modification technology and a physical field charge transfer technology with a natural glucose-based nanoparticle as a raw material. The obtained antibacterial composite nanoparticle has a particle size of 50-1,000 nm, a surface zeta potential of 0 to 10 mV and a broad-spectrum antibacterial rate of greater than 98%. The shelf life of food can be effectively prolonged to prevent spoilage of products. The antibacterial composite nanoparticle can be used in food, textiles, daily chemicals, medicine and many other fields, and has a wide application prospect.