Clare et al., 2008 - Google Patents

Antimicrobial properties of milkfat globule membrane fractions

Clare et al., 2008

View PDF
Document ID
15306154976976137151
Author
Clare D
Zheng Z
Hassan H
Swaisgood H
Catignani G
Publication year
Publication venue
Journal of food protection

External Links

Snippet

Milkfat globule membranes (MFGMs) were prepared from bovine cream according to standard procedures. These membranes and peptide hydrolysates, which were generated by proteolysis with immobilized digestive enzymes, were screened for antibacterial activity …
Continue reading at www.sciencedirect.com (PDF) (other versions)

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Micro-organisms; Enzymes
    • A23L3/3571—Micro-organisms; Enzymes
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICRO-ORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING OR MAINTAINING MICRO-ORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14—Hydrolases (3)
    • C12N9/24—Hydrolases (3) acting on glycosyl compounds (3.2)
    • C12N9/2402—Hydrolases (3) acting on glycosyl compounds (3.2) hydrolysing O- and S- glycosyl compounds (3.2.1)
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using micro-organisms or enzymes
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICRO-ORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING OR MAINTAINING MICRO-ORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14—Hydrolases (3)
    • C12N9/48—Hydrolases (3) acting on peptide bonds (3.4)
    • C12N9/50—Proteinases Endopeptidases (3.4.21-3.4.25)
    • C12N9/52—Proteinases Endopeptidases (3.4.21-3.4.25) derived from bacteria
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/097—Preservation
    • A23C19/10—Addition of preservatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/032—Making cheese curd characterised by the use of specific micro-organisms, or enzymes of microbial origin

Similar Documents

Publication Publication Date Title
Clare et al. Antimicrobial properties of milkfat globule membrane fractions
Wolfson et al. Antibacterial activity of the lactoperoxidase system: a review
Björck et al. Antibacterial activity of the lactoperoxidase system in milk against pseudomonads and other gram-negative bacteria
Yildirim et al. Characterization and antimicrobial spectrum of bifidocin B, a bacteriocin produced by Bifidobacterium bifidum NCFB 1454
Seifu et al. Significance of the lactoperoxidase system in the dairy industry and its potential applications: a review
Shah Probiotic bacteria: selective enumeration and survival in dairy foods
Janes et al. Identification and characterization of two bacteriocin-producing bacteria isolated from garlic and ginger root
Nishina et al. Significant role of an exocellular protease in utilization of heme by Vibrio vulnificus
García-Graells et al. Inactivation of Escherichia coli and Listeria innocua in milk by combined treatment with high hydrostatic pressure and the lactoperoxidase system
Thakur et al. High‐pressure processing and preservation of food
EP0438750B1 (en) Lactoferrin hydrolyzate for use as an antibacterial agent
Siragusa et al. Inhibition of Listeria monocytogenes growth by the lactoperoxidase-thiocyanate-H2O2 antimicrobial system
AU620481B2 (en) Control of microbial growth with nisin/lysozyme formulations
Al-Baarri et al. Extending shelf life of indonesian soft milk cheese (dangke) by lactoperoxidase system and lysozyme
Moradian et al. Lactoferrin, isolation, purification and antimicrobial effects
Dave et al. Characteristics of bacteriocin produced by Lactobacillus acidophilus LA-1
Ripolles et al. Antibacterial activity of bovine milk lactoferrin and its hydrolysates prepared with pepsin, chymosin and microbial rennet against foodborne pathogen Listeria monocytogenes
JP5964588B2 (en) Lactobacillus lactic acid bacteria growth promoter and / or survival improver
Das et al. Characterization of a noncytotoxic bacteriocin from probiotic Lactobacillus plantarum DM5 with potential as a food preservative
Daeschel et al. Hydrogen peroxide, lactoperoxidase systems, and reuterin
Huss et al. Biopreservation of fish products—a review of recent approaches and results
Buys et al. Enzymes indigenous to milk: Lactoperoxidase.
tullah Al-Baarri et al. Application of lactoperoxidase system using bovine whey and the effect of storage condition on lactoperoxidase activity
Beard et al. Thermal resistance of bacterial spores in milk-based beverages supplemented with nisin
Lyon et al. Isolation and purification of enterocin EL1, a bacteriocin produced by a strain of Enterococcus faecium