Method for inhibiting bacterial spoilage and resulting compositions
US4883673A · kind A · utility
19Cited by
0References
13Claims
0Family size
Assignee
Inventor
Key dates
| Filing date | Feb 9, 1987 |
| Grant date | Nov 28, 1989 |
| Priority date | — |
| Expiry date | Feb 9, 2007 |
Classification
- Technology area (CPC Y)Emerging Cross-Sectional Technologies
- CPC primaryY10S435/822
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A method for protecting food systems from gram-positive bacterial spoilage by incorporating a bacteriocin is described. Foods incorporating the bacteriocin are described, particularly salads and salad dressings.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.