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    • 9. 发明授权
    • Antimicrobial composition comprising potassium sorbate and LAE
    • 包含山梨酸钾和LAE的抗微生物组合物
    • US07074447B2
    • 2006-07-11
    • US10475544
    • 2001-04-28
    • Joan Seguer BonaventuraSergi Figueras RocaJoan Bta. Urgell Beltran
    • Joan Seguer BonaventuraSergi Figueras RocaJoan Bta. Urgell Beltran
    • A23L3/34A23L3/3409
    • A01N47/44A01N37/04A01N2300/00
    • The invention relates to a novel composition with antimicrobial activity. It is in the food industry a well-known method to use the product L-arginine, Na-lauroyl-ethylester monohydrochloride (LAE). This product is well tolerated and suitable for use in the preservation of all perishable food products. The action of LAE can be further improved by combining the product with a second component selected from the group consisting of potassium sorbate, sodium sorbate and sorbic acid. The weight ratio of LAE to the second component is preferably in the range of 1:50 to 50:1. The combination of the two products leads to a synergistic combined activity against such microorganisms as Bacillus subtilis, Staphylococcus aureus, Bacillus megaterium, Citrobacter intermedium, Enterobacter aerogenes, Escherichia coli, Candida albicans, Penicillium camemberti and Cladosporium cladosporioides.
    • 本发明涉及具有抗菌活性的新型组合物。 在食品工业中使用L-精氨酸,月桂酰 - 乙酯单盐酸盐(LAE)的公知方法。 该产品耐受性好,适用于保存所有易腐食品。 通过将产物与选自山梨酸钾,山梨酸钾和山梨酸的第二组分组合,可进一步提高LAE的作用。 LAE与第二组分的重量比优选在1:50至50:1的范围内。 两种产品的组合导致与枯草芽孢杆菌,金黄色葡萄球菌,巨大芽孢杆菌,柠檬酸杆菌介质,产气肠杆菌,大肠杆菌,白色念珠菌,青霉菌和枝孢杆菌等微生物的协同组合活性。