Shelf Life Naturally: Ingredients for Processed Deli Meats

Most meat processors are dealing with cleaning up their labels while battling with pathogen and spoilage control in their RTE deli products. Because of the need for additional hurdles to protect against pathogens, proven antimicrobials like lactates and diacetates are used in combination with high pressure pasteurization. (HPP). These hurdles have their side effects. High levels of lactates and diacetates can produce an off-flavors and HPP is very costly.

Microbial fermentations have been used for centuries in the preservation of foods with beneficial organisms. Cheese(milk),salami(meat) and sauerkraut(cabbage) are example of microorganisms helping to preserve these foods by acidification,competitive exclusion of unwanted organisms, or the production of metabolites which are detrimental to growth of pathogenic  and spoilage organisms. By using the technologies resulting from the development of friendly organisms for foods, manufacturers like Dupont were able to make and to gently collect and concentrate the valuable metabolites,peptides and organic acids needed to preserve products at very low and affordable usage levels.  The primary family of products based on cultured dextrose from Dupont is called MicroGARD and are widely used in many culinary and bakery applications like soups and sauces and refrigerated entrees.

However the greater challenge in RTE cooked meats was the need for both pathogen control(primarily Listeria montogenes (Lm) control) and protection in shelf life against a myriad of spoilage organisms. In order to meet this challenge, the Dupont Food Protection scientists came up with a unique solution combining several technologies. First, they designed a fermentate which was broad spectrum in its spoilage organism protection with a special emphasis against lactic acid formers like Leuconostoc. Secondly, they assured an additional hurdle of  Lm protection with the addition of a buffered vinegar powder. Challenge studies and commercial use of this combined product named BioVia CL600 have shown it to be highly effective when used at 0.75 to 1.5% without flavor or textural problems.

For specific information about BioVia CL600 or other Dupont Food Protection ingredients, contact SPI Group and we will address your specific need.

 

What Is Saccharomyces boulardii?

Saccharomyces boulardii from Ohly is a yeast based probiotic that balances the naturally occurring bacteria located in the intestines. It strengthens the intestinal immune system and restores normal bowel functions.

Saccharomyces boulardii both treats and prevents diarrhea. In cases of viral or bacterial types of acute diarrhea Saccharomyces boulardii acts to effectively treat the condition along with oral rehydration solutions.

During antibiotic therapy Saccharomyces boulardii also prevents diarrhea. Saccharomyces boulardii is the only probiotic with natural resistance to most antibiotics.

S.boulardii is one of the most studied probiotics available. It is a non-pathogenic yeast that maintains distinct taxonomic and physiological difference from Saccharomyces cerevisiae or brewer’s yeast.

Where Did Saccharomyces boulardii Come From?

Henri Boulard, a French microbiologist isolated a microorganism from the skins of lychee fruit in Indochina 1923. It was identified as a yeast and classified under the genus Saccharomyces and species Saccharomyces boulardii because of its physiological characteristics.

Key Benefits of Saccharomyces boulardii

Helps treat all kinds of diarrhea including antibiotic associated diarrhea

  • Helps treat Irritable Bowel Syndrome
  • Supports gut function against allergies, Crohn’s disease and Salmonella
  • Reduces bloating and gas
  • Lactose Free
  • Gluten Free
  • Suitable for vegetarian and vegan
  • Helps improve digestion

How is Saccharomyces boulardii produced?

Saccharomyces boulardii production is based on the following manufacturing processes:

  • Yeast fermentation
  • Separation of yeast from spent nutrients

Fluid bed drying process that removes extra and intracellular water from the yeast. The drying process allows for storage at room temperature and guarantees an optimal level of living cells when yeasts are rehydrated.

Saccharomyces boulardii from Ohly is manufactured to exacting and certified pharmaceutical standards. Manufacturing standards meet GMP requirements. It is freeze dried and strain verified through genetic typing to ensure maximum efficacy.

Applications for S. Boulardii include dietary supplements  (formulated in capsules or sachets), branded pharmaceuticals, pediatric health and animal feed/pet food. Contact us for more information!

6th annual Puget Sound IFT Brew Night on October 18th

Strike up another successful night of brewing and BBQ for the Puget Sound IFT group. That’s held each year at Gallagher’s Where-U-Brew in Edmond’s Washington.

20161018_185913

The brewing event was sponsored by 8 Ingredient companies and included an award winning BBQ ribs and pulled pork meal, with all the sides and various hot sauces you’d hope for!

The event host was Jeff Clawson from OSU who is their Fermentation Science Plant Manager. Jeff talked about the 6 different beers we were going to brew that evening, as well as the red and white wines we were fermenting. He brought along several exotic varieties of hops from New Zealand that he wanted to test in 3 of the beers we were brewing that evening. To see what a difference they would make in three different styles of beers.

We broke up into teams of 5 and chose from 6 different beers to brew in 6 kettles. The beers ranged from a light pilsner to a dark Bavarian Ale. The ingredients were water, various malts, several different types of yeasts and different hops for different type of beers as well as grains in very small amounts.

Brewing is a mix of science and art, where minor differences in procedure or ingredients can make widely differing beers. Sanitation is most important and maintain as sterile conditions as possible must be applied in all brewing and fermentation procedures. Time and temperatures are also critical in making a consistent beer when adding ingredients to the wort and cooking them together.

I think the most interesting thing I learned was at the wine making station when we added oak chips to water and ground them up in a blender. Then added the chip emulsion to the red and white wines, to add that aged oaky flavor to the wines while they fermented.

Bottling of the beer is on November the 9th the day after the election. They are looking for another excellent turnout to bottle and drink beer that night for sure.

All participants will leave with a mixed case of beer and a great attitude.