FOOD STUFF PRESERVING AGENT PRODUCTION METHOD Russian patent published in 2018 - IPC C12N1/20 A23B4/22 A23L3/3463 C12R1/02 C12R1/225 

FIELD: food industry; biotechnology.

SUBSTANCE: invention refers to the field of biotechnology and food industry. Method of producing a food stuff preserving agent is proposed. Method involves obtaining a glucose-digestion product using lactobacillus Lactobacillus helveticus VKPM B-10475, Lactobacillus helveticus VKPM B-10713, Lactobacillus fermentum VKPM B-11711, Lactobacillus rhamnosus VKPM B-11710 and acetic acid bacteria Acetobacter aceti VKPM B-1276 in a fermenter at a bacterial ratio 2:2:2:1:3 at 33–37 °C for 24–30 hours at pH = 6.0–6.5. Resulting culture liquid is separated from the bacteria, purified, followed by spray drying at 180–220 °C or pasteurization at 72–78 °C for 5–10 minutes.

EFFECT: invention provides a biological preservative that prevents food spoilage.

3 cl, 2 ex, 1 tbl