Process for Sanitizing and Preserving Foodstuffs and Beverages

Abstract

The invention relates to a mixture of natamycin and mycosamine and to the use of these mixtures for the degermation and subsequent preservation of foods and drinks, and also to a method for incorporating the mixtures according to the invention into the foods and drinks.

Claims

1-13. (canceled)

14. A mixture comprising: natamycin and mycosamine in an amount >95% by weight, based on the total weight of the mixture.

15. The mixture according to claim 14, wherein the natamycin and mycosamine are present in the mixture in an amount >98% by weight, based on the total weight of the mixture.

16. The mixture according to claim 14, wherein the natamycin and mycosamine are present in the mixture in a weight ratio of from 1:10 to 10:1.

17. The mixture according to claim 14, wherein the natamycin and mycosamine are present in the mixture in a weight ratio of from 1:8 to 1:3.

18. The mixture according to claim 14, wherein the natamycin and mycosamine are present in the mixture in a weight ratio of from 1:6 to 1:3.

19. A method for degerming drinks or foods, comprising: incorporating the mixture according to claim 14 into the drinks or foods.

20. The method according to claim 19, wherein the incorporating step is carried out by addition by means of an automatic metering system.

21. The method according to claim 19, wherein the incorporating step is carried out at a temperature of from 4° C. to 40° C.

22. The method according to claim 19, wherein the drinks have a pH of from 5 to 8.

23. The method according to claim 19, wherein the mixture is present in an amount of from 0.01 (mg/l) to 100 (mg/l), based on the amount of drink or food to be treated.

24. The method according to claim 19, wherein the drinks are selected from iced teas, sports drinks, fruit juices, fruit juice-containing drinks, wines, cocktails, alcopops, cider, and mixed beer drinks.

25. The method according to claim 19, wherein the degermation is carried out against the microorganisms Aspergillus chevalieri, Aspergillus clavatus, Aspergillus flavus, Aspergillus nidulans, Aspergillus niger, Aspergillus ochraceus, Aspergillus orycae, Botrytis cinerea, Fusarium sporotrichioides, Gloeosporium album, Mucor mucedo, Penicillium chrysogenum, Penicillium digitatum, Penicillium expansum, Penicillium islandicum, Penicillium notatum, Penicillium roqueforti, Rhizopus oryzae, Candida glabrata, Candida krusei, Saccharomyces cerevisiae, Zygosaccharomyces bailii, Penicillium carneum, Trichoderma virens and Candida albicans.

Description

EXAMPLES

Example 1

[0029] A growth medium (RPMI-1640 was prepared according to CLSI standard M27-A3 (CLSI=Clinical and Laboratory Standards Institute)) was contaminated with 1000 CFU/ml (CFU=colony forming units) of microorganisms, and a mixture of natamycin and mycosamine was tested for efficacy in comparison with the individual substances. After one week, a proportion of the growth medium was tested for the presence of microorganisms and these tests were used to determine the MIC (minimum inhibitory concentration).

[0030] Individual test substances: natamycin, mycosamine

[0031] Test microbe: Candida albicans

[0032] Substrate: growth medium

[0033] Microbial seeding per ml of substrate: 1000 cfu/ml

TABLE-US-00001 TABLE 1 Individual active ingredient MIC (mg/l) after one week Natamycin  1 mg/l Mycosamine 32 mg/l Active ingredient mixture MIC (mg/l) after one week Synergistic index Natamycin 2.5 mg/l SI = 0.56 Mycosamine (weight ratio 1:4)

Example 2

[0034] A growth medium (RPMI-1640 was prepared according to CLSI standard M27-A3 (CLSI=Clinical and Laboratory Standards Institute)) was contaminated with 1000 CFU/ml of microorganisms, and a mixture of natamycin and mycosamine was tested for efficacy in comparison with the individual substances. After one week, a proportion of the medium was tested for the presence of microorganisms and these tests were used to determine the MIC (minimum inhibitory concentration).

[0035] Individual test substances: natamycin, mycosamine

[0036] Test microbe: Candida glabrata

[0037] Substrate: growth medium

[0038] Microbial seeding per ml of substrate: 1000 cfu/ml

TABLE-US-00002 TABLE 2 Individual active ingredient MIC (mg/l) after one week Natamycin   1 mg/l Mycosamine 0.5 mg/l Active ingredient mixture MIC (mg/l) after one week Synergistic index Natamycin 0.625 mg/l SI = 0.75 Mycosamine (weight ratio 4:1)

Example 3

[0039] A growth medium (RPMI-1640 was prepared according to CLSI standard M27-A3 (CLSI=Clinical and Laboratory Standards Institute)) was contaminated with a 1000 CFU/ml of microorganisms, and a mixture of natamycin and mycosamine was tested for efficacy in comparison with the individual substances. After one week, a proportion of the medium was tested for the presence of microorganisms and these tests were used to determine the MIC (minimum inhibitory concentration).

[0040] Individual test substances: natamycin, mycosamine

[0041] Test microbe: Candida krusei

[0042] Substrate: growth medium

[0043] Microbial seeding per ml of substrate: 1000 cfu/ml

TABLE-US-00003 TABLE 3 Individual active ingredient MIC (mg/l) after one week Natamycin 2 mg/l Mycosamine 2 mg/l Active ingredient mixture MIC (mg/l) after one week Synergistic index Natamycin 1.5 mg/l SI = 0.75 Mycosamine (weight ratio 2:1)

Example 4

[0044] A drink (iced tea, non-carbonated) was contaminated with 250 CFU/ml each of the microorganisms used and mentioned below, and a mixture of natamycin and mycosamine was tested for efficacy in comparison with the individual substances. After one week, a proportion of the medium was tested for the presence of microorganisms and these tests were used to determine the MIC (minimum inhibitory concentration).

[0045] Individual test substances: natamycin, mycosamine

[0046] Test microbe: mixture of Saccharomyces cerevisiae, Zygosaccharomyces bailii, Penicillium carneum and Trichoderma virens

[0047] Substrate: iced tea, non-carbonated

[0048] Microbial seeding per ml of substrate: 250 cfu/ml each of the test microbes listed above

TABLE-US-00004 TABLE 4 Individual active ingredient MIC (mg/l) after one week Natamycin   4 mg/l Mycosamine 0.75 mg/l Active ingredient mixture MIC (mg/l) after one week Synergistic index Natamycin 2.25 mg/l SI = 0.83 Mycosamine (weight ratio 8:1)

[0049] Synergism was ascertained according to the method described in Kull, F. C. et al.; Mixtures of quaternary ammonium compounds and long-chain fatty acids as antifungal agents. Applied Microbiology, 9, 538-541, 1961.

[0050] The following relationships apply:

QA/Qa+QB/Qb=SI

[0051] Qa=concentration of substance A which is the MIC

[0052] Qb=concentration of substance B which is the MIC

[0053] QA=concentration of substance A in the concentration of A/B at which microbial growth is suppressed

[0054] QB=concentration of substance B in the concentration of A/B at which microbial growth is suppressed

[0055] SI=synergistic index

[0056] SI=1 means additivity

[0057] SI>1 means antagonism

[0058] SI<1 means synergism