Antimicrobial Fermentate Technology
George Weber, Ph.D.
Danisco USA, Inc.
New Century, KS, USA
Culturing food-grade microorganisms, such as Lactobacillus or Propionibacterium, that possess antimicrobial properties, followed by culture inactivation and preservation, results in whole-cell antimicrobial fermentates. These fermentates retain much of the antimicrobial properties of the viable cultures, due to formation of by-products during microbial growth. When formulated into RTE foods, fermentates can give added protection against growth of undesirable microorganisms to improve safety, quality, and shelf life. Antimicrobial fermentates have a broad range of usage in RTE foods.
Dr. George
Weber received a Ph.D. in microbiology
from Oregon State University with post-doctoral training in virology at the
National Cancer Institute and biochemistry at the University of Oregon Health
Sciences Center in Portland, Oregon.