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1. 发明申请

US20110053832A1 NATURAL ANTIMICROBIAL COMPOSITION 审中-公开
标题翻译：天然抗微生物组合物
公开(公告)号：US20110053832A1
公开(公告)日：2011-03-03
申请号：US12553438
申请日：2009-09-03
申请人： Marie N. ANTONIEWSKI , Charles A. Kennett , Meghan Anne Mcilroy , Zuoxing Zheng , Judith Gulten Moca , Sandra E. Kelly-Harris
发明人： Marie N. ANTONIEWSKI , Charles A. Kennett , Meghan Anne Mcilroy , Zuoxing Zheng , Judith Gulten Moca , Sandra E. Kelly-Harris
IPC分类号： A61K38/12
CPC分类号： A23L3/34635 , A23L3/3508 , Y02A40/943
摘要： 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.
摘要翻译：用于食品的天然抗微生物剂，例如色拉调味品和乳制品，以针对广泛的食品乳化腐败微生物如乳酸菌和真菌如一般酵母和甚至耐酸酵母（例如接合酵母属）。制剂包括至少组合乳链菌肽或含乳链菌肽的成分和有机酸和/或其盐的组合。制剂可以包括产生乳链菌肽的培养的抗菌剂，并且可以与例如乙酸和醋酸钠或醋酸钙的有机酸/盐组合。实现广谱腐败抑制的一种制剂包括乳链菌肽或含乳链菌肽的培养成分和3％的醋酸钙。

2. 发明申请

US20080152758A1 Refrigerated Dough with Enhanced Microbiological Safety 审中-公开
标题翻译：冷冻面团加强微生物安全
公开(公告)号：US20080152758A1
公开(公告)日：2008-06-26
申请号：US11615457
申请日：2006-12-22
申请人： Zuoxing Zheng , Julia L. DesRochers , Uraiwan Tangprasertchai
发明人： Zuoxing Zheng , Julia L. DesRochers , Uraiwan Tangprasertchai
IPC分类号： A21D2/00 , A23L3/34
CPC分类号： A21D2/24 , A21D10/02 , A21D13/41 , A23L3/3463 , A23L3/3472 , A23L3/3562 , A23L3/3571 , A23Y2220/67 , A23Y2240/00 , A23Y2280/55
摘要： The invention is directed to an antimicrobial broth composition, which may be incorporated into a dough or dough-based product to impart enhanced microbiological safety. The invention further discloses a method of preparing a cultured glucose-yeast extract broth and a method of incorporating same into a refrigerated dough formula to enhance its microbiological safety.
摘要翻译：本发明涉及抗微生物肉汤组合物，其可以掺入面团或面团基产品中以赋予增强的微生物安全性。本发明还公开了一种制备培养的葡萄糖 - 酵母提取物肉汤的方法和将其并入冷冻面团配方中以增强其微生物安全性的方法。

3. 发明授权

US07323204B2 Stabilization of fresh mozzarella cheese using fermented whey 有权
标题翻译：使用发酵乳清稳定新鲜的干酪干酪
公开(公告)号：US07323204B2
公开(公告)日：2008-01-29
申请号：US10877422
申请日：2004-06-25
申请人： Zuoxing Zheng , David Mehnert , Susan Monckton
发明人： Zuoxing Zheng , David Mehnert , Susan Monckton
IPC分类号： A23C19/00
CPC分类号： A23C19/11 , A23C19/0684 , A23C21/026 , A23V2002/00 , A23V2200/10 , A23V2250/206
摘要： The invention is directed to a fermented and clarified nisin-containing whey and a method of making that can be used to produce a stabilized food product by adding, for example, to the pack water of fresh mozzarella cheese. The resulting stabilized food product retards or limits below detection levels the growth of toxins from pathogenic bacterial contaminants when the nisin-containing whey is added in amounts between about 10 to about 30% to the food product. The stabilized food product improves the safety of the food by retarding the growth of Listeria monocytogenes and improves the shelf life of the product by retarding the growth of gas forming bacteria such as bacteria from the Leuconostoc species.
摘要翻译：本发明涉及一种发酵和澄清的含乳乳乳蛋白的乳清及其制备方法，可以通过加入例如新鲜的无奶酪干酪的包装水中来生产稳定的食品。当乳链菌肽的乳清与食品相比以约10至约30％的量加入时，所得到的稳定的食品延迟或限制在低于检测水平时来自致病细菌污染物的毒素的生长。稳定的食品通过延缓单核细胞增生利斯特氏菌的生长来改善食物的安全性，并且通过阻止诸如来自明串珠菌属细菌的气体形成细菌的生长来改善产品的保质期。

4. 发明授权

US08617625B2 Dairy composition with probiotics and anti-microbial system 有权
公开(公告)号：US08617625B2
公开(公告)日：2013-12-31
申请号：US13709334
申请日：2012-12-10
申请人： Gary Francis Smith , Alice Shen Cha , Zuoxing Zheng , Michael Gerard Roman , Benjamin Emanuel Dias
发明人： Gary Francis Smith , Alice Shen Cha , Zuoxing Zheng , Michael Gerard Roman , Benjamin Emanuel Dias
IPC分类号： A23C9/12 , A23C9/154 , A01N63/00
CPC分类号： A23C9/1234 , A23C3/08 , A23L33/135 , A23V2002/00 , A23Y2220/71 , A23Y2300/49 , A23V2200/3204
摘要： Dairy compositions are provided having a high pH, of about 4.8 to about 6.2, comprising desirable probiotic cultures as well as an anti-microbial system for inhibiting undesirable pathogenic and/or spoilage microbial growth without significantly reducing the beneficial effect of the probiotic cultures.

5. 发明授权

US07858137B2 Stabilization of fresh mozzarella cheese using fermented whey 有权
标题翻译：使用发酵乳清稳定新鲜的干酪干酪
公开(公告)号：US07858137B2
公开(公告)日：2010-12-28
申请号：US11958684
申请日：2007-12-18
申请人： Zuoxing Zheng , David Mehnert , Susan Monckton
发明人： Zuoxing Zheng , David Mehnert , Susan Monckton
IPC分类号： A23C19/00
CPC分类号： A23C19/11 , A23C19/0684 , A23C21/026 , A23V2002/00 , A23V2200/10 , A23V2250/206
摘要： The invention is directed to a fermented and clarified nisin-containing whey and a method of making that can be used to produce a stabilized food product by adding, for example, to the pack water of fresh mozzarella cheese. The resulting stabilized food product retards or limits below detection levels the growth of toxins from pathogenic bacterial contaminants when the nisin-containing whey is added in amounts between about 10 to about 30% to the food product. The stabilized food product improves the safety of the food by retarding the growth of Listeria monocytogenes and improves the shelf life of the product by retarding the growth of gas forming bacteria such as bacteria from the Leuconostoc species.
摘要翻译：本发明涉及一种发酵和澄清的含乳乳乳蛋白的乳清及其制备方法，可以通过加入例如新鲜的无奶酪干酪的包装水中来生产稳定的食品。当乳链菌肽的乳清与食品相比以约10至约30％的量加入时，所得到的稳定的食品延迟或限制在低于检测水平时来自致病细菌污染物的毒素的生长。稳定的食品通过延缓单核细胞增生利斯特氏菌的生长来改善食物的安全性，并且通过阻止诸如来自明串珠菌属细菌的气体形成细菌的生长来改善产品的保质期。

6. 发明申请

US20060182846A1 Stabilized dairy base material for use as heavy cream replacement 审中-公开
标题翻译：稳定的乳制品基料，用作重型奶油替代品
公开(公告)号：US20060182846A1
公开(公告)日：2006-08-17
申请号：US11057993
申请日：2005-02-15
申请人： Gary Trecker , Susan Monckton , Amna Abboud , Zuoxing Zheng , Michael Roman
发明人： Gary Trecker , Susan Monckton , Amna Abboud , Zuoxing Zheng , Michael Roman
IPC分类号： A23C9/12
CPC分类号： A23C9/1236 , A23Y2240/41
摘要： The present invention is directed to a stabilized dairy base material for use as a heavy cream replacement or substitute as well as methods for producing the stabilized dairy base material. The stabilized dairy base material contains a nisin-containing curd material prepared by fermentation of milk and/or cream with a nisin-producing culture.
摘要翻译：本发明涉及用作重型奶油替代物或替代物的稳定的乳制品基料以及用于生产稳定的乳制品基料的方法。稳定的乳制品基质含有通过用产乳链菌肽生产培养物发酵牛奶和/或奶油制备的乳链菌肽凝乳材料。

7. 发明申请

US20080241329A1 ANTIMICROBIAL COMPOSITION AND ITS USE IN READY-TO-DRINK BEVERAGES 审中-公开
标题翻译：抗微生物组合物及其在即饮饮料中的使用
公开(公告)号：US20080241329A1
公开(公告)日：2008-10-02
申请号：US11692496
申请日：2007-03-28
申请人： Zuoxing Zheng , Charles Arthur Kennett , Karl Ragnarsson , Jeffrey Semanchek
发明人： Zuoxing Zheng , Charles Arthur Kennett , Karl Ragnarsson , Jeffrey Semanchek
IPC分类号： A23L3/34
CPC分类号： A23L2/44 , A23L3/3508 , A23V2002/00 , A23V2200/10 , A23V2250/02 , A23V2250/032 , A23V2250/054 , A23V2250/0606 , A23V2200/214
摘要： An antimicrobial composition for food applications includes a chelating agent and a lauric acid derivative. The antimicrobial composition optionally includes one or more carboxylic acid derivatives. The chelating agent, the lauric acid derivative, and if present, one or more carboxylic acid derivatives are collectively present in an amount that is less that a taste threshold.
摘要翻译：用于食品应用的抗微生物组合物包括螯合剂和月桂酸衍生物。抗微生物组合物任选地包括一种或多种羧酸衍生物。螯合剂，月桂酸衍生物，如果存在，一种或多种羧酸衍生物以少于味觉阈值的量共同存在。

8. 发明申请

US20070212462A1 Method for improving microbial and flavor stabilities of beverages 审中-公开
标题翻译：改善饮料微生物和风味稳定性的方法
公开(公告)号：US20070212462A1
公开(公告)日：2007-09-13
申请号：US11371851
申请日：2006-03-09
申请人： Zuoxing Zheng , Latricia Tolbert , Jeffrey Semanchek , Anshun Huang
发明人： Zuoxing Zheng , Latricia Tolbert , Jeffrey Semanchek , Anshun Huang
IPC分类号： A21D2/16
CPC分类号： A23L2/66 , A23L2/02 , A23L2/46
摘要： A method for preparing a shelf stable beverage is provided that includes blending ε-poly-L-lysine with a beverage and then pasteurizing at lower temperatures without a need of ultra high temperature treatment. The method is effective for providing a shelf stable beverage with improved microbial stability and better color and flavor quality than beverages processed at ultra high temperatures normally required for shelf stability.
摘要翻译：提供了一种制备搁置稳定饮料的方法，其包括将ε-聚-L-赖氨酸与饮料混合，然后在较低温度下进行巴氏消毒，而不需要超高温处理。该方法对于提供具有改善的微生物稳定性和更好的颜色和风味品质的储存稳定的饮料是有效的，这是通常在架空稳定性通常需要的超高温下加工的饮料。

9. 发明申请

US20060257539A1 Synergistic antimicrobial system 审中-公开
标题翻译：协同抗菌系统
公开(公告)号：US20060257539A1
公开(公告)日：2006-11-16
申请号：US11130063
申请日：2005-05-16
申请人： Zuoxing Zheng , Michael Roman , Susan Monckton
发明人： Zuoxing Zheng , Michael Roman , Susan Monckton
IPC分类号： A23L3/3463
CPC分类号： A23L3/34635 , A23L3/3526
摘要： An antimicrobial composition is provided that includes an amount of nisin and ε-poly-L-lysine effective for preventing an increase in microbial counts in a foodstuff. Nisin and ε-poly-L-lysine act synergistically to prevent increases in microbial counts in foods without affecting the foods taste and physical properties. This synergistic antimicrobial composition may be used to inhibit common food borne pathogens such as Listeria monocytogenes, Clostridium botulinum, Bacillus cereus, and Staphylococcus aureus, as well as spoilage organisms such as Lactococcus spp., Lactobacillus spp., Leuconostoc spp., Streptococcus spp., etc.
摘要翻译：提供了一种抗微生物组合物，其包含有效防止食品中微生物数量增加的量的乳链菌肽和ε-聚-L-赖氨酸。乳链菌肽和ε-聚-L-赖氨酸协同作用以防止食物中微生物数量的增加，而不影响食物的味道和物理性质。这种协同的抗微生物组合物可以用于抑制常见的食源性病原体，例如单核细胞增多性李斯特菌，肉毒杆菌，蜡状芽孢杆菌和金黄色葡萄球菌，以及腐败生物如乳杆菌属，乳杆菌属，明串珠菌属，链球菌属。等等

10. 发明申请

US20130164410A1 Dairy Composition With Probiotics And Anti-Microbial System 有权
标题翻译：益生菌和抗微生物系统的乳制品
公开(公告)号：US20130164410A1
公开(公告)日：2013-06-27
申请号：US13709334
申请日：2012-12-10
申请人： Gary Francis Smith , Alice Shen Cha , Zuoxing Zheng , Michael Gerard Roman , Benjamin Emanuel Dias
发明人： Gary Francis Smith , Alice Shen Cha , Zuoxing Zheng , Michael Gerard Roman , Benjamin Emanuel Dias
IPC分类号： A23C9/13
CPC分类号： A23C9/1234 , A23C3/08 , A23L33/135 , A23V2002/00 , A23Y2220/71 , A23Y2300/49 , A23V2200/3204
摘要： Dairy compositions are provided having a high pH, of about 4.8 to about 6.2, comprising desirable probiotic cultures as well as an anti-microbial system for inhibiting undesirable pathogenic and/or spoilage microbial growth without significantly reducing the beneficial effect of the probiotic cultures.
摘要翻译：提供具有约4.8至约6.2的高pH的乳制品组合物，其包含所需的益生菌培养物，以及用于抑制不期望的致病和/或腐败微生物生长的抗微生物系统，而不显着降低益生菌培养物的有益效果。

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