The lactobacilli used in this invention are isolates that come from artisanal and fermented meats as well as material of plant origin from the central high plateau of Mexico. From a total of 60 strains of lactobacilli, 7 were selected due to their antagonistic capacity against pathogenic microorganisms and against spoilage microorganisms of raw and processed meat products. A method for preserving a food product, such as meat, whether raw or processed (stuffed products), was developed, including steps of inoculating of the meat with an effective amount of non-spoilage and non-pathogenic isolated bacteria in order to competitively inhibit the growth of unwanted pathogens and spoilage bacteria in meat products.

The lactobacilli used in this invention are isolates that come from artisanal and fermented meats as well as material of plant origin from the central high plateau of Mexico. From a total of 60 strains of lactobacilli, 7 were selected due to their antagonistic capacity against pathogenic microorganisms and against spoilage microorganisms of raw and processed meat products. A method for preserving a food product, such as meat, whether raw or processed (stuffed products), was developed, including steps of inoculating of the meat with an effective amount of non-spoilage and non-pathogenic isolated bacteria in order to competitively inhibit the growth of unwanted pathogens and spoilage bacteria in meat products.

The present invention provides a method of controlling growth of unwanted microorganisms by limiting their access to manganese. More specifically, the present invention provides a method of inhibiting or delaying growth of yeast and mold by reducing the manganese concentration in a product which is preferably a food product. The invention also provides manganese scavengers and uses thereof to inhibit or delay fungal growth.

Described is an initial liquid composition with at least antimicrobial, antibacterial, and/or anti-viral properties comprising chelated metal oxide particles suspended in a polyol, such that metal oxide particles are homogeneously dispersed in a primarily liquid based polyol carrier so that chelated metal oxide particles form a stable complex suspension that is optionally an alkaline based aqueous silver oxide dispersion. The liquid composition can be subsequently added to any polymer or polymer compound/system where the polymer degrades or melts at a temperature lower than the polyol carrier degradation or boiling temperature. The metal oxide complex may also impart beneficial semi-conductive or conductive as well as permeability and flammability property changes to the polymer (host) system.

Described is an initial liquid composition with at least antimicrobial, antibacterial, and/or anti-viral properties comprising chelated metal oxide particles suspended in a polyol, such that metal oxide particles are homogeneously dispersed in a primarily liquid based polyol carrier so that chelated metal oxide particles form a stable complex suspension that is optionally an alkaline based aqueous silver oxide dispersion. The liquid composition can be subsequently added to any polymer or polymer compound/system where the polymer degrades or melts at a temperature lower than the polyol carrier degradation or boiling temperature. The metal oxide complex may also impart beneficial semi-conductive or conductive as well as permeability and flammability property changes to the polymer (host) system.

The present invention provides a dried fish fermentation process and a starter culture development technology. A mixed starter culture including Bifidobacterium species, Lactobacillus acidophilus, Lactobacillus casei, Streptococcus thermophilus and Bifidobacterium lactis is prepared for the mixed fermentation of a dried fish; and salt content in the dried fish is controlled to control a proportional relation of flora in the mixed starter culture and to optimize the fermentation process, thereby preparing more fresh and delicious, fishy-free, more soft and delicate dried fish. Therefore, the dried fish is more popular with consumers.

A composition in powder form comprising alginic acid or sodium alginate, -pectin and chitosan, wherein the % by weight of the polysaccharides is at least 20% with respect to the total weight of the powder, the process for preparing the powder and its use in the treatment of cutaneous wounds and in the sector of food preservation are described.

A composition in powder form comprising alginic acid or sodium alginate, -pectin and chitosan, wherein the % by weight of the polysaccharides is at least 20% with respect to the total weight of the powder, the process for preparing the powder and its use in the treatment of cutaneous wounds and in the sector of food preservation are described.

The invention provides combinations of bacteriophages for use in reducing and preventing growth of Salmonella enterica and Escherichia coli.

The present invention provides anti-bacterial compositions comprising whole cells of an Aneurinibacillus bacterium designated as NH (ATCC #XXX) or an anti-bacterial protein expressed by the NH bacterium. Additionally, the present invention provides methods of using the anti-bacterial compositions to inhibit the growth of bacteria such as Campylobacter jejuni and Listeria monocytogenes.