Anti-listeria compositions for use in food products
View Patent ↗Improved antimicrobial compositions are provided. The improved antimicrobial compositions of this invention contain a dairy-allergen-free nisin derived from whey, pediocin, an edible organic acid (e.g., lactic acid), and a phenol-based antioxidant (e.g., tertiary butylhydroquinone). Such improved antimicrobial compositions are useful in imparting improved antibacterial activity to food products, especially products having a relatively high water activity including cooked or uncooked meat products, cheeses, and the like.
1. An aqueous antimicrobial composition comprising nisin derived from whey, pediocin, an edible organic acid, and a phenol-based antioxidant; wherein the composition has a nisin activity of at least about 900 IU/ml, a pediocin activity equivalent to at least about a 16 mm inhibition zone, at least about 0.5 percent of the phenol-based antioxidant, and a pH of about 3 to about 5.
2. The antimicrobial composition of claim 1 , wherein the antimicrobial composition is essentially free of dairy allergens.
3. The antimicrobial composition of claim 2 , wherein the nisin activity is about 1000 to about 3000 IU/ml, the pediocin activity is equivalent to at least about a 18 mm inhibition zone, the phenol-based antioxidant is about 0.75 to about 1.5 percent, and the pH is about 3.3 to about 3.5.
4. The antimicrobial composition of claim 2 , wherein the nisin derived from whey is prepared by a method comprising treating a first cheese whey by ultrafilitration to obtain a first cheese whey permeate that is essentially free of dairy allergens, treating the first cheese whey permeate with a nisin-producing culture to obtain the nisin derived from whey, and collecting the nisin derived from whey, wherein the nisin derived from whey is essentially free of dairy allergens.
5. The antimicrobial composition of claim 3 , wherein the nisin derived from whey is prepared by a method comprising treating a first cheese whey by ultrafilitration to obtain a first cheese whey permeate that is essentially free of dairy allergens, treating the first cheese whey permeate with a nisin-producing culture to obtain the nisin derived from whey, and collecting the nisin derived from whey, wherein the nisin derived from whey is essentially free of dairy allergens.
6. The antimicrobial composition of claim 2 , wherein the pediocin is prepared by a method comprising treating a second cheese whey by ultrafilitration to obtain a second cheese whey permeate that is essentially free of dairy allergens, treating the second cheese whey permeate with a pediocin-producing culture to obtain the pediocin, and collecting the pediocin, wherein the pediocin is essentially free of dairy allergens.
7. The antimicrobial composition of claim 3 , wherein the pediocin is prepared by a method comprising treating a second cheese whey by ultrafilitration to obtain a second cheese whey permeate that is essentially free of dairy allergens, treating the second cheese whey permeate with a pediocin-producing culture to obtain the pediocin, and collecting the pediocin, wherein the pediocin is essentially free of dairy allergens.
8. The antimicrobial composition of claim 4 , wherein the pediocin is prepared by a method comprising treating a second cheese whey by ultrafilitration to obtain a second cheese whey permeate that is essentially free of dairy allergens, treating the second cheese whey permeate with a pediocin-producing culture to obtain the pediocin, and collecting the pediocin, wherein the pediocin is essentially free of dairy allergens.
9. The antimicrobial composition of claim 5 , wherein the pediocin is prepared by a method comprising treating a second cheese whey by ultrafilitration to obtain a second cheese whey permeate that is essentially free of dairy allergens, treating the second cheese whey permeate with a pediocin-producing culture to obtain the pediocin, and collecting the pediocin, wherein the pediocin is essentially free of dairy allergens.
10. The antimicrobial composition of claim 1 , wherein the edible organic acid is lactic acid, acetic acid, propionic acid, citric acid, or mixtures thereof; and wherein the phenol-based antioxidant is butylated hydroxyanisole, butylated hydroxytoluene, tertiary butylhydroquinone, or mixtures thereof.
11. The antimicrobial composition of claim 2 , wherein the edible organic acid is lactic acid, acetic acid, propionic acid, citric acid, or mixtures thereof; and wherein the phenol-based antioxidant is butylated hydroxyanisole, butylated hydroxytoluene, tertiary butylhydroquinone, or mixtures thereof.
12. The antimicrobial composition of claim 3 , wherein the edible organic acid is lactic acid, acetic acid, propionic acid, citric acid, or mixtures thereof; and wherein the phenol-based antioxidant is butylated hydroxyanisole, butylated hydroxytoluene, tertiary butylhydroquinone, or mixtures thereof.
13. The antimicrobial composition of claim 5 , wherein the edible organic acid is lactic acid and the phenol-based antioxidant is tertiary butylhydroquinone.
14. The antimicrobial composition of claim 7 , wherein the edible organic acid is lactic acid and the phenol-based antioxidant is tertiary butylhydroquinone.
15. A method for inhibiting microbial growth in a food product, said method comprising applying an effective amount of an antimicrobial composition to the food product and sealing the food product and the antimicrobial composition in a package, wherein the antimicrobial composition comprises nisin derived from whey, pediocin, an edible organic acid, and a phenol-based antioxidant; and wherein the antimicrobial composition has a nisin activity of at least about 900 IU/ml, a pediocin activity equivalent to at least about a 16 mm inhibition zone, at least about 0.5 percent of the phenol-based antioxidant, a pH of about 3 to about 5, and is essentially free of dairy allergens.
16. The method of claim 15 , wherein the food product susceptible to Listeria monocytogenes activity.
17. The method of claim 16 , wherein the food product is a meat food product.
18. The method of claim 17 , wherein the nisin activity of the antimicrobial composition is about 1000 to about 3000 IU/ml, the pediocin activity of the antimicrobial composition is equivalent to at least about a 18 mm inhibition zone, the antimicrobial composition contains about 0.75 to about 1.5 percent of the phenol-based antioxidant, and the pH of the antimicrobial composition is about 3.3 to about 3.5.
19. The method of claim 18 , wherein the nisin derived from whey is prepared by a method comprising treating a first cheese whey by ultrafilitration to obtain a first cheese whey permeate that is essentially free of dairy allergens, treating the first cheese whey permeate with a nisin-producing culture to obtain the nisin derived from whey, and collecting the nisin derived from whey, wherein the nisin derived from whey is essentially free of dairy allergens; and wherein the pediocin is prepared by a method comprising treating a second cheese whey by ultrafilitration to obtain a second cheese whey permeate that is essentially free of dairy allergens, treating the second cheese whey permeate with a pediocin-producing culture to obtain the pediocin, and collecting the pediocin, wherein the pediocin is essentially free of dairy allergens.
20. The method of claim 19 , wherein the edible organic acid is lactic acid, acetic acid, propionic acid, citric acid, or mixtures thereof; and wherein the phenol-based antioxidant is butylated hydroxyanisole, butylated hydroxytoluene, tertiary butylhydroquinone, or mixtures thereof.
21. The method of claim 19 , wherein the edible organic acid is lactic acid and the phenol-based antioxidant is tertiary butylhydroquinone.