The present invention provides antimicrobial compositions comprising an Aspergillus fermentate and methods of making said antimicrobial compositions. Also provided are products comprising the antimicrobial compositions and methods of using the antimicrobial compositions to prevent the growth of a microbe.

Embodiments disclosed herein provide methods for reducing microbiological contamination during the cheese making process. Inhibition of microbial outgrowth is achieved by introducing an inhibitor at low concentration during the cheese making process. The inhibitor composition inhibits microbial outgrowth of pathogenic microbes associated with the cheese making process and controls and/or eliminates spoilage microorganisms to prolong shelf-life and maintain quality of the final cheese product. The inhibitor composition may be added to the milk prior to curd formation, after curd formation but prior to setting, or both. The inhibitor composition may be used with both pasteurized and un-pasteurized cheeses.

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

The present disclosure relates generally to smooth cheese products and method of producing smooth cheese products.

The present invention relates to a process for producing cheese. The method is particularly suitable for shredded cheese or block cheeses. More in particular, the process comprises the step of adding an antifungal to the cheese. Furthermore, the present invention relates to a device for producing cheese.

The present invention relates to Lactococcus starter cultures that are compatible with nisin-producing strains and simultaneously do not degrade nisin. The present invention defines starter cultures that can be used in combination with nisin-producing cultures, without degradation of nisin. Furthermore, it is also disclosed that starter cultures can be made by a combination of nisin-producing strains and strains containing nisin-immunity genes and/or and absent of the gene to prevent degradation of nisin.

The present invention relates to Lactococcus starter cultures that are compatible with nisin-producing strains and simultaneously do not degrade nisin. The present invention defines starter cultures that can be used in combination with nisin-producing cultures, without degradation of nisin. Furthermore, it is also disclosed that starter cultures can be made by a combination of nisin-producing strains and strains containing nisin-immunity genes and/or and absent of the gene to prevent degradation of nisin.

The present invention provides antimicrobial compositions comprising an Aspergillus oryzae fermentate and methods of making said antimicrobial compositions. Also provided are products comprising the antimicrobial compositions as well as methods of using the compositions to prevent the growth of a microbe in or on a food product, surface, or subject or for use in skin care or hair growth.

The present invention provides antimicrobial compositions comprising an Aspergillus oryzae fermentate and methods of making said antimicrobial compositions. Also provided are products comprising the antimicrobial compositions as well as methods of using the compositions to prevent the growth of a microbe in or on a food product, surface, or subject or for use in skin care or hair growth.