The present invention relates to the discovery that hop extract is useful as an antibacterial agent against the dangerous pathogens
Clostridium botulinum, Clostridium difficile
, and
Helicobacter pylori
at levels below that at which a flavor from the acids contained therein is objectionable. More specifically, a process and associated product is described herein, comprising applying a solution of hop extract to a food, beverage or other medium so that the final concentration of hop ingredients is about 1 ppm or higher in order to inhibit the growth of
Clostridium botulinum, Clostridium difficile
, and/or
Helicobacter pylori.
本发明涉及发现啤酒花
提取物可作为抗菌剂用于抵抗以下危险病原体
肉毒梭状芽孢杆菌、艰难梭状芽孢杆菌
和
幽门螺旋杆菌
啤酒花萃取物的抗菌能力低于其中所含酸的味道会引起反感的
水平。更具体地说,本文描述了一种工艺和相关产品,包括将酒花
提取物溶液施加到食品、饮料或其他介质中,使酒花成分的最终浓度约为 1 ppm 或更高,以抑制以下细菌的生长:肉毒梭菌、艰难梭菌和幽门螺旋杆菌。
肉毒梭状芽孢杆菌、艰难梭状芽孢杆菌
和/或
幽门螺旋杆菌。