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AssigneeVrije Universiteit Brussel
InventorsLuc DeVuyst, Marina Georgalaki, Effie Tsakalidou
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The invention relates to the field of bacteriocin producing microorganisms. The invention more specifically relates to the characterization of a novel food grade bacteriocin, namely a lantibiotic, named macedocin and produced by Streptococcus macedonicus ACA-DC 198. Macedocin inhibit a broad spectrum of lactic acid bacteria as well as several food spoilage and pathogenic bacteria, among others Clostridium tyrobutyricum, and is heat stable and active in a broad pH range. The invention further relates to the use of non-pathogenic microorganisms for producing macedocin in food fermentation processes, such as for preparing milk products, butter, cheese and fermented meat and vegetables, as well as in non-fermented food products such as raw meat, modified atmosphere-packed meat products, ready-to-eat meals, and canned food products, and its use for the preparation of functional starter cultures and cocultures.
A method for producing a food grade lantibiotic, wherein a Streptococcus macedonicus ACA-DC198 strain is grown in milk.
A method of using a Streptococcus macedonicus ACA-DC198 strain in the food industry.
A method of using Streptococcus macedonicus ACA-DC 198 for the production of a food grade lantibiotic as a protective agent in food fermentation processes.
A method of using Streptococcus macedonicus ACA-DC 198 for the production of a food grade lantibiotic to prevent clostridial spoilage in cheese.
A method of using Streptococcus macedonicus ACA-DC 198 for the production of a food grade lantibiotic as a food preservative in fermented or non-fermented food.
A method of using Streptococcus macedonicus ACA-DC 198 for the production of a food grade lantibiotic as a shelf-life extender in fermented or non-fermented food.
A method of using Streptococcus macedonicus ACA-DC 198 for the production of a food grade lantibiotic to confer lantibiotic-producing properties to a starter culture.
A method of using a food grade lantibiotic-producing culture of Streptococcus macedonicus ACA-DC 198 as a protective agent in dairy fermentations.
A method for inhibiting the growth of at least one of the macedocin-sensitive microorganisms shown in Table 1 comprising the co-culturing of a Streptococcus macedonicus strain ACA-DC 198.
A method for producing a dairy product comprising adding to the dairy product as starting materials a culture of Streptococcus macedonicus ACA-DC 198.
A method for preventing late gas-blowing in cheese production comprising the addition of Streptococcus macedonicus ACA-DC 198 to the initial cheese starter culture.
A method for controlling non-starter lactic acid bacteria in cheese production comprising the addition of Streptococcus macedonicus ACA-DC 198 to the initial cheese starter culture.
A method for producing a fermented meat product, a fermented vegetable product or a fermented cereal product comprising adding to the starting materials for fermentation a culture of Streptococcus macedonicus ACA-DC 198.
A method for storing a non-fermented food product comprising adding to the product a co-culture or a protective culture or an adjunct culture of Streptococcus macedonicus ACA-DC 198.
27-33. (canceled)
A functional starter culture, a starter culture or coculture comprising a non-pathogenic microorganism for the production of a food grade lantibiotic having an N-terminal amino acid sequence as represented by SEQ ID NO:
41-45. (canceled)
Dependencies are inferred from the claim text.