ND Pharma & Biotech
KEEPFRESHTM
Protective Cultures
BIO-PROTECTIVE CULTURES
Key benefits
_____________________________________________
• Inhibits Listeria, yeasts and moulds • Improve overall quality • Shelf – Life extension • Clean-label __________________________________
Deliberate application of protective culture for the controlling of undesired microorganisms in fermented products without necessity of changing the technological and organoleptic (sensorial quality, etc.) of the product considerably. ND Pharma& Biotech provides 2 different formulas of protective cultures under commercial name of KEEPFRESHTM AF produced as a proprietary technology of specific blending of cultured Lactobacillus Paracasei and Propionibacterium freudenreichii (suspe Sherman). KEEPFRESHTM AF has strong inhibitory effect n the yeast and moulds, and does not inhibit the normally used starter cultures, or give negative flavour/texture impact in the final dairy products. KEEPFRESHTM AL is produced by blending the cultured Lactobacillus Sp. This second brand has strong inhibitory effect on Listeria Sp in fermented meat and cheese products.
www.ndpharmabiotech.com
ND Pharma & Biotech
KEEPFRESHTM
Protective Cultures TM AF PROTECTIVE CULTURES KEEPFRESH Fresh fermented --dairy Table 1 Befres™ Applications
Yogourth
Yeast and mould
Ingredients TM AF KEEPFRESH Cheese Applications Hard Cheese Fresh fermented dairy Yoghurt Befresh™ AF CULTURES PROTECTIVE --Cheese Hard cheese
Yeast and mold
Befresh™ AL meat TM AL Cooked Table 1 Befres™ Applications KEEPFRESH Cooked Meat
Listeria
Emulsion
Dosage 10-20 u/100L milk 10-20u/100L milk
Diagnosis
10-20u/100L milk 10-20u/100L meat 10-20 u/100Kg meat
Listeria
Ingredients Applications Dosage of the Befresh™ cultures are available in frozen concentrated and freeze-dried forms for Diagnosis direct milk inoculation. No adjustment Sausages Freshisfermented dairyto use. Yoghurt 10-20u/100L Befresh™ AF process Yeast to and mold manufacturing required prior The cultures are simply added the processed milk together with the starter culturemilk used fo fermentation. Cheese Hard cheese 10-20u/100L milk Emulsion sausages Listeria 10-20u/100L meat Befresh™ AL Cooked meat
TM BEFRESH™ AF KEEPFRESH AF in frozen concentrated and freeze-dried forms for direct milk inoculation. No adjustment of the Befresh™ cultures are available
Antifungal cultures manufacturing process is required prior to use. The cultures are simply added to the processed milk together with the starter culture used fo Antifungal cultures fermentation. Yogurt TM
Figure 3
Figure 3 showing the inhibition effect of KEEPFRESH AF on moulds Picture 3 shows the inhibiting effect of Befresh™TM AF on molds in yogurt inoculate 1-2 mould spores spores on the on surface in yogurt (7 (7 days@25ºC, days at 25°C, inoculate 1-2 mold the each sample. surface of each sample).
Figure 3
Befresh™ AF at 10u/100L
Befresh™ AF at 15U/100L
Befresh™ AF at 20U/100L
BEFRESH™ AL Control Befresh™ AF Befresh™ AF Befresh™ AF (Control) (10 u/100 L) (15 u/100L) (20u/100L) Anti-listerial culturesat 15U/100L at 10u/100L
Figure 3
at 20U/100L
Emulsion sausages
BEFRESH™ AL Figure 5 shows the outgrowth of Listeria in a typical Emulsion Anti-listerial cultures
sausages formulation. The addition of 10u/100kg of Befresh™ AL is expected to reach 103cfu/g outgrowth for at least 35 days.
Emulsion sausages
Mold 6 10 4
5°C
8 2 60 4
0 Contr ol
Figure 2 2 Figure 2 Blue (Control)
54
60 Day Befresh™ AF at 20U/100L
TM AF @ 10 u/100 L) Grey (KEEPFRESH 0 TM AF @ 20u/100 L) 14 28
54 60 Day Picture 4 shows effect AF on Contrthe ol inhibiting Befresh™ AFof Befresh™ Befresh™ AFmolds in sliced hard cheese. (16 days at 25°C). at 10u/100L at 20U/100L
Figure 2
Hard cheese
Figure 4 HARD CHEESE Picture 4 shows the inhibiting effect of Befresh™ AF on molds TM AF on moulds inFigure 4 showing the inhibition effect of KEEPFRESH sliced hard cheese. (16 days at 25°C). in sliced hard cheese (16 days @ 25ºC)
Control
Figure 4
Befresh™ AF 10U/100L
Befresh™ AF 20U/100L
Listeria
Befresh™ AF Befresh™ AF (Control) (10 u/100 L) (20u/100L) 7 Control 10
Figure 4 106
Listeria
107 105
www.ndpharmabiotech.com 6
Figure 5 shows the outgrowth of Listeria in a typical Emulsion sausages formulation. The addition of 10u/100kg of Befresh™
14 28 Befresh™ AF at 10u/100L
Hard cheese Green (KEEPFRESH 0
/g
Control
Mold Figure 2 shows that the mold such as Penicillium spp. was inhibited, which 5°C causes highly visible and pigmented growth in 10 yogurt. 8 CFU/ g
CFU / g
Yeast Yogurt made with and without Befresh™ AF were held for 60 9 days10at 5°C. the 5°Cresult as Figure 1 shows the yeast spoilage was 108 inhibited, which leads to blowing, off-flavors and off-odors 107 the shelf life of yogurt. during 106 Yeast 105 9 10 104 5°C 8 10 103 7 10 102 6 10 101 1005 104 0 14 28 54 60 Day 103 Control Befresh™ AF Befresh™ AF 2 Figure 1 10 at 10u/100L at 20U/100L Blue (Control) Figure 101 1 TM AF @ 10 u/100 L) Grey (KEEPFRESH 0 TM AF @ 20u/100 L) Green (KEEPFRESH 0 14 28 54 60 Day Picture 3 shows the effect AF of Befresh™ AF on AF molds Contr olinhibiting Befresh™ Befresh™ in yogurt (7 days at 25°C, inoculate 1-2 mold on the at 10u/100L at spores 20U/100L Figure 1 each sample). surface of
CFU/ g
inhibited, with leads to blowing, off-flavours and off-odours Antifungal cultures inhibited, which leads to blowing, off-flavors and off-odors during the shelf life of yogurt. during the shelf life of yogurt. Yogurt
Figure 2 2 shows shows that that the the mold mould such such as as Penicillium Figure Penicillium spp. spp. Was was inhibited, which causes highly visible and pigmented growth inhibited, which causes highly visible and pigmented growth in in yogurt. yogurt.
CFU / g
AF were held for Yogurt made with and without KEEPFRESH Yogurt made with and without Befresh™ AF were held for 60 60 d @ 51C. Figure 1 shows the yeast spoilage as it was BEFRESH™ AF days at 5°C. the result as Figure 1 shows the yeast spoilage was
CFU / g
Emulsion sausages
10-20 u/100L milk
10 104
10U/100L
20U/100L
Antifungal cultures Yogurt Yogurt made with and without Befresh™ AF were held for 60 days at 5°C. the result as Figure 1 shows the yeast spoilage was inhibited, which leads to blowing, off-flavors and off-odors during the shelf life of yogurt.
KEEPFRESHTM AL
Figure 2 shows that the mold such as Penicillium spp. was inhibited, which causes highly visible and pigmented growth in ND Pharma & Biotech yogurt.
Anti-Listeria Cultures
Mold
5°C
10 CFU/ g
CFU / g
Yeast 109 108 107 106 105 104 103 102 101 0
5°C
8 6 4 2
0 Control
Figure 1
14 28 Befresh™ AF at 10u/100L
54
60 Day Befresh™ AF at 20U/100L
Picture 3 shows the inhibiting effect of Befresh™ AF on molds in yogurt (7 days at 25°C, inoculate TM 1-2 mold spores on the surface of each sample).
DAIRYFRESH
AF
0
0 Contr ol
Figure 2
14 28 Befresh™ AF at 10u/100L
54
60 Day Befresh™ AF at 20U/100L
Hard cheese
Picture 4 shows the inhibiting effect of Befresh™ AF on molds in sliced hard cheese. (16 days at 25°C).
Antifungal cultures
Yfor ogurt made with and without DAIRYFRESH TM AF were held 60 d @ 51C. Figure 1 shows the yeast spoilage as it was
Figure 2 shows that the mould such as Penicillium spp. Was inhibited, which causes highly visible and pigmented growth in yogurt.
inhibited, with leads to blowing, off-flavours and off-odours during the shelf life of yogurt.
Control
Figure 3
Befresh™ AF at 10u/100L
Befresh™ AF at 15U/100L
Befresh™ AF at 20U/100L
Figure 4
BEFRESH™ AL
Befresh™ AF 20U/100L
Befresh™ AF 10U/100L
Control
Listeria
Anti-listerial cultures
107
Figure 5
Figure 3 showing the outgrowth of Listeria in a typical Emulsion
Emulsion sausages Sausages Formula. Addition of 10u/100 Kg of meat of DAIRYFRESH TM
106 CFU / g
3 cfu/g outgrowth for a least 35 days. FigureAL is expected to reach 10 5 shows the outgrowth of Listeria in a typical Emulsion sausages formulation. The addition of 10u/100kg of Befresh™ AL is expected to reach 103cfu/g outgrowth for at least 35 days.
105
Blue (Control) Grey (10 u/100 Kg)
104
For further information about us, our catalogue of products and services and the fields we operate offering solutions, please write us to:
103 0
5
10
Control
15
20
25
30
35 Days
Befresh™ AL at 10u/100kg
Figure 5
info@ndpharmabiotech.com We have been an independent, family-owned and financially stable private company serving as provider for the Pharmaceutical, Research, Biotechnological, Agricultural and Chemical Industry since our incorporation. We have established a series of strong partnerships and alliances worldwide to serve more efficiently to our clients and customers worldwide.
LATAM Countries ndpharmabiotech@samerica.com
Our exclusive business model is part of our uniqueness in the creation of added value and strategic advanced solutions for you.
ASIA-PACIFIC ndpharmabiotech@asia.com
EMEA ndpharmabiotech@euroepe.com // 27 North America ndpharmabiotech@usa.com
www.ndpharmabiotech.com