ANTIMICROBIAL FERMENTATE TECHNOLOGY

G. Weber, L. Steenson, J. Delves-Broughton
The benefits of fermentate usage are best described as the ability to provide the protective characteristics of fermentation to typically non-fermented foods. When these whole fraction fermentates are used, there are no product changes as may occur when live cultures are added. Standardized fermentates with known specific activity are now added to a variety of foods to control either common spoilage organisms or specific pathogens such as Listeria monocytogenes or Clostridium botulinum.
Weber, G., Steenson, L. and Delves-Broughton, J. (2008). ANTIMICROBIAL FERMENTATE TECHNOLOGY. Acta Hortic. 778, 79-84
DOI: 10.17660/ActaHortic.2008.778.7
https://doi.org/10.17660/ActaHortic.2008.778.7
antimicrobial, MicroGARD®, fermentate, cultured dextrose, cultured skim milk, lactic acid cultures
English