A new microorganism with a demonstrated bio-preservative activity. Useful for preserving fruits, specially the minimally processed. Could kill spoilage microorganisms and human pathogens such as Salmonella, Listeria monocytogenes and Escherichia coli 0157:H7 as tested on fresh cut fruits. Effective within the temperature range of 5-20°C, but won’t grow at 37°C. It never thrive in gastric juice and no recorded harmful effects to humans. Published at innoget.com and perhaps a study of University of Lleida in Spain.
I got no further information since “read more” access needs special permission. Even the common or special name was not mentioned. A patented discovery maybe.
In food processing, microorganisms are famous for two things. The first is food spoilage and the second is as processing aid. Most of it need to be eliminated, they are altering food physical and chemical makeup, thus, not suitable and most of the time harmful in the end. Some are taken care of as they are useful for making important products such as wine, cheese, soy sauce, yogurt, kimchi and vinegar.
Microorganism intended for killing other microorganisms is new, but was not really a new thing when we think about it deeper. Microscopic creatures for food processing purposes are capable of indirectly killing and preventing unwanted counterparts. Popular examples are:
Acetobacter aceti – vinegar
Saccharomyces spp – ethanol
lactic acid producing bacteria
Peniccilin producing fungi