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    DETECTION OF ANTIMICROBIAL RESIDUES IN EGGS
    5.
    发明申请
    DETECTION OF ANTIMICROBIAL RESIDUES IN EGGS 审中-公开
    检测鸡蛋中的抗生素残留

    公开(公告)号：WO0125795A2

    公开(公告)日：2001-04-12

    申请号：PCT/EP0009872

    申请日：2000-10-03

    Applicant: DSM NV ,  LANGEVELD PIETER CORNELIS ,  STARK JACOBUS

    Inventor： LANGEVELD PIETER CORNELIS ,  STARK JACOBUS

    IPC: C12Q1/18 ,  G01N33/94

    CPC classification number: G01N33/9446 ,  C12Q1/18

    Abstract: The present invention relates to a novel method for the rapid detection of the presence or absence of antimicrobial residues in eggs. A one step test method is described in which residues of antimicrobial compounds such as antibiotics are detected while inhibiting compounds naturally present in samples obtained from eggs, which may interfere with the test, are inactivated.

    Abstract translation: 本发明涉及快速检测蛋中抗微生物残留物的存在或不存在的新方法。 描述了一步测试方法，其中检测抗微生物化合物如抗生素的残留物，同时抑制可能干扰测试的蛋获得的样品中天然存在的化合物被灭活。

    CLONING OF THE ZYMOCIN GENE AND USE OF ZYMOCIN IN BEVERAGES
    6.
    发明申请
    CLONING OF THE ZYMOCIN GENE AND USE OF ZYMOCIN IN BEVERAGES 审中-公开
    ZYMOCIN基因的克隆和ZYMOCIN在饮料中的使用

    公开(公告)号：WO1994020620A2

    公开(公告)日：1994-09-15

    申请号：PCT/EP1994000634

    申请日：1994-03-03

    Applicant: GIST-BROCADES N.V. ,  LANGEVELD, Pieter, Cornelis ,  VAN SOLINGEN, Pieter ,  STARK, Jacobus ,  VOLLEBREGT, Adrianus, Wilhelmus, Hermanus

    Inventor： GIST-BROCADES N.V.

    IPC: C12N15/31

    CPC classification number: C07K14/39

    Abstract: The present invention discloses a method for the preservation of beverages comprising the use of a killer toxin. Specifically, zymocin is used in carbonated drinks. The zymocin is shown to be active against a wide range of different yeast strains. The invention further discloses a DNA fragment encoding zymocin. The DNA sequence is also disclosed.

    Abstract translation: 本发明公开了一种用于保存饮料的方法，其包括使用杀伤毒素。 具体来说，酵母多糖用于碳酸饮料。 酵母多糖显示出对各种不同酵母菌株的活性。 本发明还公开了编码酵母多肽的DNA片段。 还公开了DNA序列。

    PROCESS FOR FOIL RIPENING OF CHEESE
    8.
    发明申请
    PROCESS FOR FOIL RIPENING OF CHEESE 审中-公开
    IL FOR。。。。。。。。。。。。。。。。。

    公开(公告)号：WO2010094682A1

    公开(公告)日：2010-08-26

    申请号：PCT/EP2010/051916

    申请日：2010-02-16

    Applicant: DSM IP ASSETS B.V. ,  HOOFT, Corstiaan Johannes ,  RIJN, VAN, Ferdinand Theodorus Jozef ,  STARK, Jacobus ,  VIS, Albert-Jon ,  KRIJGSMAN, Josien

    Inventor： HOOFT, Corstiaan Johannes ,  RIJN, VAN, Ferdinand Theodorus Jozef ,  STARK, Jacobus ,  VIS, Albert-Jon ,  KRIJGSMAN, Josien

    IPC: A23C19/16 ,  A23C19/10 ,  B65D81/28

    CPC classification number: A23C19/166 ,  A23C19/10 ,  B65D65/42 ,  B65D81/2023 ,  B65D81/28 ,  B65D85/76

    Abstract: The present invention relates to a process for preparing foil-ripened cheese comprising (i) introducing brined cheese into a cheese-ripening packaging containing an opening for receiving cheese, (ii) closing the packaging, and (iii) ripening the cheese, characterized in that the cheese-ripening packaging comprises a thermoplastic film coated with an antimicrobial composition comprising a binding agent and at least one antimicrobial compound, whereby (a) said binding agent swells, softens or dissolves in the water that is released from the cheese during its ripening, (b) the antimicrobial composition becomes part of the water phase that, due to ripening, becomes present between the outer cheese surface and the packaging, (c) the antimicrobial compound is able to migrate in the water phase and (d) antimicrobial compound is transferred to the outer cheese surface.

    Abstract translation: 本发明涉及一种制备薄片熟化干酪的方法，包括（i）将酸奶干酪引入含有用于接收干酪的开口的干酪成熟包装中，（ii）封闭包装，和（iii）熟化干酪，其特征在于： 干酪成熟包装包括涂覆有包含粘合剂和至少一种抗微生物化合物的抗微生物组合物的热塑性薄膜，由此（a）所述粘合剂在其成熟期间从干酪释放出的水中膨胀，软化或溶解 ，（b）抗微生物组合物成为水分相的一部分，由于成熟，存在于外部干酪表面和包装之间，（c）抗微生物化合物能够在水相中迁移，（d）抗微生物化合物 被转移到外部奶酪表面。

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