NATURAL ANTIMICROBIAL COMPOSITION
Natural antimicrobials for foods, such as salad dressings and dairy products to target a broad spectrum of food emulsion spoilage microorganisms such as lactic acid bacteria and fungi such as general yeast and even acid-tolerant yeast (such as Zygosaccharomyces bailii ). The formulations include at least a combination of a nisin or a nisin containing ingredient and an organic acid and/or its salt. Formulations can include cultured antibacterials that produce nisin and can be combined with organic acids/salts of, for example, acetic acid and Na-Acetate or Ca-Acetate. One formulation where broad spectrum spoilage inhibition is achieved includes nisin or a nisin containing cultured ingredient and 3 percent Ca-Acetate.
1 . A natural antimicrobial for foods, comprising:
a nisin component in the range of 2-40 ppm nisin; and
an undissociated organic acid/salt.
2 . The antimicrobial of claim 1 , wherein an undissociated ion of acetic acid/acetate is greater than or equal to 0.5% formula.
3 . The antimicrobial of claim 1 , wherein the undissociated organic acid/salt is lactic/lactate, and is greater than or equal to 0.5% formula.
4 . The antimicrobial of claim 1 , wherein the undissociated organic acid/salt is citric/citrate, and is greater than or equal to 0.5% formula.
5 . The antimicrobial of claim 1 , wherein the undissociated organic acid/salt is propionic/propionate, and is greater than or equal to 0.5% formula.
6 . The antimicrobial of claim 1 , wherein the undissociated organic acid/salt is at least 3 percent of total weight Na-Acetate with an undissociated organic acid/salt ion of at least 0.5% and the nisin component is derived from percent total weight liquid cultured milk in the range of about 6 to 12 percent.
7 . The antimicrobial of claim 1 , wherein the undissociated organic acid/salt is at least 3 percent of total weight Na-Acetate with an undissociated organic acid/salt ion of at least 0.5% and the nisin component is derived from about 2 to 4 percent total weight powdered cultured sugar.
8 . The antimicrobial of claim 1 , wherein the undissociated organic acid/salt is at least 3 percent of total weight Ca-Acetate with an undissociated organic acid/salt ion of at least 0.5% and the nisin component is derived from an about 6 percent total weight liquid cultured milk acidified with glacial acetic acid.
9 . The antimicrobial of claim 1 , wherein the undissociated organic acid/salt is about 3 percent of total weight Ca-Acetate with an undissociated organic acid/salt ion of at least 0.5%.
10 . The antimicrobial of claim 1 , wherein the pH of the antimicrobial is in the range of about 2 to about 6.
11 . The antimicrobial of claim 6 , wherein the percent total weight liquid cultured milk is 6 percent.