patent number 5639659
An anti-bacterial agent for controlling the growth of certain lactic acid bacteria is provided. The anti-bacterial agent, or bacteriocin, is produced by Propionibacterium jensenii, and specifically by the P126 and P1264 strains of the particular species. The process employs the bacteriocins to inhibit the growth of other bacterial cultures, including yogurt starter cultures. The bacteriocins are stable across a broad range of pHs and are stable at relatively high and prolonged temperatures and have a wide activity spectrum against bacteria. The bacteriocins are particularly useful in controlling the over-acidification of yogurt to decrease the sour taste often found in yogurt.
Clemson University (Clemson, SC)
424/93.1, 424/93.3, 424/93.42, 424/93.43, 426/56, 426/61, 435/42, 435/170, 435/252.9, 435/253.4