Class 426/9 - In presence of biocide or biostat

Subclass of Class 426 - Food or edible material: processes, compositions, and products
Definition: Subject matter involving the fermentation of a material
No. of patents: 40
Last issue date: 04/08/2008

Number	Title	Issue Date
7354613	Method for treating processed food products Contacting a processed food product with an aqueous solution containing an effective amount of an alkali silicate reduces bacterial contamination of the product or retards bacterial growth on the product or both reduces bacterial contamination and retards bacterial ...	04/08/2008
7351459	Spunbond facing and faced insulation assembly A faced building insulation assembly includes a first facing forming a first major surface of the assembly with a central field portion having one or more spunbond continuous polymeric filament mat layers. Preferably, the facing is fungi growth resistant and has a s...	04/01/2008
7294189	Wax emulsion preservative compositions and method of manufacture An emulsion comprising water as the continuous phase, a wax as the discontinuous phase, an emulsifier and a preservative having the general structure: wherein R1 can be a heterocycle containing nitroge...	11/13/2007
7276364	Nucleic acids encoding endotheliases, endotheliases and uses thereof Provided herein are endotheliases and portions, particularly, the protease domains, and nucleic acids that encode the endotheliases. The endotheliases are transmembrane proteases expressed in endothelial cells. The nucleic acids and encoded proteins and protease dom...	10/02/2007
7172892	Nucleic acid molecules encoding serine protease CVSP14, the encoded polypeptides and methods based thereon Provided herein are polypeptides designated CVSP14 polypeptides that exhibit protease activity as a single chain or as an activated two chain form. Methods using the polypeptides to identify compounds that modulate the protease activity thereof are provided. The pol...	02/06/2007
7125703	Nucleic acid molecules encoding a transmembrane serine protease 7, the encoded polypeptides and methods based thereon Provided herein are type II transmembrane serine protease 7 (MTSP7) polypeptides. Zymogen and activated forms of these polypeptides as well as single and two chain forms of the protease domain are also provided. Methods using the polypeptides to identify compounds t...	10/24/2006
7112430	Nucleic acid molecules encoding a transmembrane serine protease 10, the encoded polypeptides and methods based thereon Provided herein are type II transmembrane serine protease 10 (MTSP10) polypeptides. Zymogen and activated forms of these polypeptides as well as single and two chain forms of the protease domain are also provided. Methods using the polypeptides to identify compounds...	09/26/2006
7105333	Nucleic acid molecules encoding a transmembrane serine protease 9, the encoded polypeptides and methods based thereon Provided herein are type II transmembrane serine protease 9 (MTSP9) polypeptides. Zymogen and activated forms of these polypeptides as well as single and two chain forms of the protease domain are also provided. Methods using the polypeptides to identify compounds t...	09/12/2006
6916480	Wiper containing a controlled-release anti-microbial agent A wiper having a controlled release anti-microbial agent therein for providing anti-microbial cleansing of surfaces is provided. The wiper is formed from an absorbent base web to which an anti-microbial formulation is adhered. The formulation includes an anti-microb...	07/12/2005
6428793	Lipoglycan compositions and methods of treating parasitic infections A composition for and a method of eliciting in a vertebrate a protective immune response against an eukaryotic parasite are disclosed. The method includes administering to the vertebrate a composition having a carrier group coupled to an oligosaccharide o...	08/06/2002
6403082	Bacteriocins, transport and vector system and method of use thereof New bacteriocins capable of inhibiting the growth of bacteria are disclosed, along with methods of obtaining secretion of proteins from lactic acid bacteria, and methods for protecting foodstuffs....	06/11/2002
6303326	Insect salivary enzyme triggers systemic resistance The present invention includes the characterization of the major salivary protein or enzyme of the corn earworm Helicoverpa zea for triggering resistance to bacterial blight and frogeye leafspot in soybeans and for triggering resistance to insects in toma...	10/16/2001
6210719	Yogurt flavor composition Flavor composition suitable for imparting a yogurt flavor to a food product and obtained by fermentation, characterised by a flavor so concentrated that the composition should be diluted at least 2 times, preferably at least 10 times, more preferably at l...	04/03/2001
5868997	Sterilization of fermentation vessels by ethanol/water mixtures A method for sterilizing process fermentation vessels with a concentrated alcohol and water mixture integrated in a fuel alcohol or other alcohol production facility. Hot, concentrated alcohol is drawn from a distillation or other purification stage and s...	02/09/1999
5747078	Longterm antimicrobial activity obtained by sustained release of hydrogen peroxide Methods for long-term preservation of food products using a lactoperoxidase system. Long-term preservation is achieved by controlled generation of hydrogen peroxide as a substrate for the lactoperoxidase system. Controlled production of hydrogen peroxide ...	05/05/1998
5486367	Enzymatic method for accelerating fermentation of comestible products An improved, short-time process for fermentation of comestible products is described which enhances the growth of operative microorganisms in a fermentation system and consequently reduces the required incubation time. The process involves inoculating a g...	01/23/1996
5445835	Method of producing a yogurt product containing bacteriocin PA-1 A method for producing a yogurt product containing a bacteriocin is described. In the preferred method, a milk based medium is cultured with Pediococcus acidilactici to produce the bacteriocin, the Pediococcus acidilactici is then heat inactivated and fin...	08/29/1995
5354566	Preparation of yeast-leavened dough crusts An improved process for preparing thin, yeast-leavened dough crusts provides improved products with reduced fragility. The process comprises: preparing a dough, preferably including an antimycotic; holding the dough at a suitably low temperature which is ...	10/11/1994
5231165	Bacteriocin from lactococcus lactis subspecies lactis A bacteriocin or polypeptide (LL-2 SEQ ID NO:2) derived from Lactococcus lactis subspecies lactis NRRL-B-18809 is described. Sequenced DNA and polypeptide precursor encoded thereby (SEQ ID NO: 1) are described Methods of use and production of the polypept...	07/27/1993
5096718	Preserving foods using metabolites of propionibacteria other than propionic acid A metabolite material of propionibacteria, having a metabolite of molecular weight greater than 300, is added to a food product to inhibit the growth of gram negative psychotropic bacteria, yeast, mold, gram positive bacteria, or Listeria. The metabolite ...	03/17/1992
5085873	Process for the treatment of a non-liquid food product for assuring its microbial decontamination The invention relates to a process for the treatment of a non-liquid food product for assuring its microbial decontamination. This process, applicable to hydrated products containing at least 20% water, comprises depositing on the surface of the hydrated ...	02/04/1992
5059431	Process for deacidifying wine A method is disclosed for deacidifying wine using malolactic fermentation (MLF) under conditions inhibitory for spoillage lactic acid bacteria (LAB), making possible a "pure culture" MLF in which a winemaker is provided with a way to control the timing of...	10/22/1991
5015487	Use of lanthionines for control of post-processing contamination in processed meat Disclosed is a method for inhibiting the contamination of processed meat products by pathogenic or spoilage microorganisms which method involves treating the surface of the meat product with a lanthionine bacteriocin....	05/14/1991
5006347	Process for retarding bacterial growth in cheese The present invention discloses the use of bacteriophages for controlling unwanted fermentation of cheese by bacteria....	04/09/1991
4983406	Preservation of feed This invention relates to the preservation of high moisture animal feeds which utilize a fermentation (either natural or induced) to improve the quality of the animal food. More specifically, this invention utilizes dimethyl fumarate (DMF) in plant feeds ...	01/08/1991
4956177	Method for inhibiting fungi A method for providing fungal inhibition using Lactobacillus casei var. rhamnosus which produces an antifungal substance is described. Bacterial compositions of LCR are also described. The method and compositions are particularly useful for producing ferm...	09/11/1990
4834987	Method of preparing food and composition for protecting microorganisms used in the preparation of food In the preparation of food with the aid of microorganisms, the latter are directly protected against viral or phage attack by the addition of formic acid or esters of formic acid or salts of formic acid and/or tetrahydrofolic acid. Furthermore, an indirec...	05/30/1989
4597972	Nisin as an antibotulinal agent for food products Processed foods and food products are prepared by including from 2,000 to 10,000 I.U. of nisin to prevent the outgrowth of Clostridium botulinum spores....	07/01/1986
4409245	Protection of microorganisms against bacteriophage virus attacks Living cultures of microorganisms used in the preparation of foodstuffs by microbiological processing are protected against attack by bacteriophage viruses by the addition thereto of terpene. The terpene is added in an amount which is effective to obtain ...	10/11/1983
4407828	Fermentation method using a selected lactobacillus A method is described for producing fermented foods by generating lactic acid in the food using a culture of a lactobacillus similar to Lactobacillus casei subspecies alactosus NRRL-B-12,344 and a stimulatory food grade metal salt, wherein the culture has...	10/04/1983
4407826	Method of producing Koji products In a method for producing a fermentation product which comprises inoculating a mold in a substrate and cultivating it, the improvement which comprises adding (A) at least one compound selected from the group consisting of salts of aliphatic carboxylic aci...	10/04/1983
4250267	Immobilized biological material A process for immobilizing a biological material which can be a protein, a coenzyme having at least one primary or secondary amino group per molecule, an admixture of said coenzyme and an enzyme which is mediated by said coenzyme, or an antibiotic having ...	02/10/1981
4239783	Reduction of mixing time of yeast leavened dough compositions The mixing time required to develop yeast leavened dough compositions is reduced by incorporating in the dough composition prior to mixing from 0.001 to 0.015 parts by weight of sorbic acid or a sodium, potassium or calcium salt of sorbic acid, for each 1...	12/16/1980
4228150	Method of inhibiting dextransucrase and oral compositions for use therein Dextransucrase synthesis of dextran from sucrose is inhibited by novel fluorosucroses which are substituted with fluorine for at least the C6 hydroxyl, and which may also be substituted with fluorine for other hydroxyls. Oral compositions conta...	10/14/1980
4212889	Method for processing fish continuously and serially through a plurality of vessels A method of processing fish in which whole fish are reduced to fish solubles in aqueous solution and to fish solids comprising bones and scales. Fish are continuously processed in a series of interconnected vessels so that a continuous steady-state discha...	07/15/1980
4165386	Bread and a method of producing the same Flour bread or rye bread containing a suitable amount of rice vinegar. The production steps of the bread comprise adding rice vinegar to flour or rye powder together with a predetermined amount of water in the dough kneading step in an amount of 180ml to ...	08/21/1979
4117169	Process for producing fermented liquid food products In a process for producing a fermented liquid food product by fermenting a moromi which comprises a koji for the fermented liquid food product, a moromi substrate and a liquid such as brine, alcohol and water at a temperature of about 10° to about 40° C...	09/26/1978
4088789	Ensilaging agent for fodder plants Disclosed is an ensilaging agent for fodder comprising from about 0.75 to 1 part by weight of an alkali metal salt of nitrous acid, from about 0.3 to 0.8 parts by weight of a compound yielding an aliphatic aldehyde having 1 to 6 carbon atoms during the en...	05/09/1978
4028471	Yeast leavened dough composition A yeast leavened dough composition containing, for each 100 parts by weight of flour, an additive comprising from 0.0020 to 0.0120 parts by weight of a peroxide oxidizing agent and from 0.0025 to 0.090 parts by weight of either sorbic acid or a sodium, po...	06/07/1977
3968259	Silage preservative A product composed of potassium, sodium and magnesium salts, as well as calcium propionate, in combination with an enzyme mixture of protease, amylase, and gumase, with a trace of a mixture of compounds of elements including iron, copper, cobalt, manganes...	07/06/1976

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Class 426/9 - In presence of biocide or biostat