NEW MICROBIAL CONTROL OF EDIBLE SUBSTANCES

1 . Composition for control of microbial development of an edible substance the composition comprises a supernatant comprising a bacteriocin produced from fermentation of a bacteriocin producing bacteria and an organic acid produced from fermentation of a bacteriocin producing bacteria, wherein organoleptic characteristics of the edible substance are not significantly altered.

2 . Composition of claim 1 , wherein said bacteriocin in the supernatant is concentrated to an amount at least 2 times greater than said original amount after fermentation.

3 . Composition according to claim 1 , wherein the bacteriocin producing bacteria is a lactic acid bacteria.

4 . Composition according to claim 1 , wherein the composition comprises minerals and/or salts from fermentation broth.

5 . Composition according to claim 1 , wherein the organic acid may be selected from lactic acid, succinic acid, acetic acid, propionic acid, or 2-Hydroxyisocaproic acid.

6 . Composition according to claim 1 , wherein the composition comprises one or more metabolites from fermentation of the bacteriocin producing bacteria.

7 . Composition according to claim 1 , wherein the composition comprises one or more fatty acids produced from fermentation of the bacteriocin producing bacteria.

8 . Composition according to claim 1 , wherein the bacteriocin is a plantaricin.

9 . Composition according to claim 8 wherein, the plantaricin is one or more of plantaricin E, plantaricin F, plantaricin A, and/or plantaricin J.

10 . An edible substance comprising a food product or a feed product, and a composition comprising a supernatant produced from fermentation of a bacteriocin producing bacteria and an organic acid produced from fermentation of the bacteriocin producing bacteria.

11 . An edible substance preserved by a composition comprising a supernatant produced from fermentation of a bacteriocin producing bacteria and an organic acid produced from fermentation of the bacteriocin producing bacteria, wherein organoleptic characteristics of the edible substance are not significantly altered.

12 . The edible substance according to claim 10 , wherein the edible substance includes less than about 10 cfu of a pathogen and/or a food spoilage microorganism per gram of said edible substance.

13 . A method for producing a food preservative, said method comprising the steps of:

(i) mixing a bacteriocin producing bacteria in a growth culture comprising a growth medium and an energy source;

(ii) fermenting said bacteriocin producing bacteria in the presence of said growth culture to produce a fermented growth culture comprising a bacteriocin producing bacteria and a bacteriocin;

(iii) removing the bacteriocin producing bacteria to obtain a substantially cell free supernatant; and

(iv) optionally, concentrating the bacteriocin in the supernatant.

14 . A process for producing an edible substance, said process comprising:

(1) obtaining a food preservative and a food product, and said food preservative includes:

(a) a supernatant from a bacteriocin producing bacteria,

(b) a bacteriocin;

(c) optionally at least one further antimicrobial agent; and

(d) an organic acid produced from fermentation of the bacteriocin producing bacteria;

(2) applying said food preservative to a surface of said food product to produce an edible substance that is substantially free of pathogens and/or spoilage microorganisms.

15 . Method of inhibiting the growth of a food spoilage or pathogenic organism in an edible substance, comprising: combining a food product, and a food preservative, wherein the food preservative comprises a bacteriocin and an organic acid, and wherein the food preservative is incapable of significantly fermenting the food product, and the food preservative is effective in providing the bacteriocin to the edible substance to inhibit growth of the food spoilage or pathogenic organism in the edible substance.