KEEPFRESH TM

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ND Pharma & Biotech

KEEPFRESHTM

Protective Cultures

BIO-PROTECTIVE CULTURES

Key benefits

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•  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.

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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

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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

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