EP0681029A2 - Procédé pour déloquer la croissance des microorganismes thermophiles, en milieux aqueux sucrés - Google Patents

Procédé pour déloquer la croissance des microorganismes thermophiles, en milieux aqueux sucrés Download PDF

Info

Publication number: EP0681029A2
Authority: EP; European Patent Office
Prior art keywords: hop; sugar; additive; hops; extraction
Prior art date: 1994-05-06
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.): Granted

Application number

EP95890071A

Other languages

German (de)

English (en)

Other versions

EP0681029A3 (fr

EP0681029B1 (fr

Inventor

Günter Dipl.-Ing. Dr. Pollach

Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)

Zuckerforschung Tulln GmbH

Original Assignee

Zuckerforschung Tulln GmbH

Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)

1994-05-06

Filing date

1995-04-06

Publication date

1995-11-08

1995-04-06 Application filed by Zuckerforschung Tulln GmbH filed Critical Zuckerforschung Tulln GmbH

1995-04-06 Priority to SI9530016T priority Critical patent/SI0681029T1/xx

1995-11-08 Publication of EP0681029A2 publication Critical patent/EP0681029A2/fr

1996-03-06 Publication of EP0681029A3 publication Critical patent/EP0681029A3/fr

1997-07-30 Application granted granted Critical

1997-07-30 Publication of EP0681029B1 publication Critical patent/EP0681029B1/fr

2015-04-06 Anticipated expiration legal-status Critical

Status Expired - Lifetime legal-status Critical Current

Links

235000000346 sugar Nutrition 0.000 title claims abstract description 25
244000005700 microbiome Species 0.000 title claims abstract description 5
238000000034 method Methods 0.000 title claims description 14
235000008694 Humulus lupulus Nutrition 0.000 claims abstract description 19
239000000284 extract Substances 0.000 claims abstract description 18
239000000654 additive Substances 0.000 claims abstract description 16
230000000996 additive effect Effects 0.000 claims abstract description 16
241000196324 Embryophyta Species 0.000 claims abstract description 15
240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 7
241000219310 Beta vulgaris subsp. vulgaris Species 0.000 claims abstract description 6
235000021536 Sugar beet Nutrition 0.000 claims abstract description 6
239000007787 solid Substances 0.000 claims abstract description 6
240000000111 Saccharum officinarum Species 0.000 claims abstract description 4
235000007201 Saccharum officinarum Nutrition 0.000 claims abstract description 4
239000002699 waste material Substances 0.000 claims abstract description 4
238000000605 extraction Methods 0.000 claims description 31
235000011389 fruit/vegetable juice Nutrition 0.000 claims description 21
CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 12
229930006000 Sucrose Natural products 0.000 claims description 12
239000005720 sucrose Substances 0.000 claims description 12
239000000243 solution Substances 0.000 claims description 11
WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 8
WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 8
239000008103 glucose Substances 0.000 claims description 8
239000012736 aqueous medium Substances 0.000 claims description 7
230000001580 bacterial effect Effects 0.000 claims description 7
235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 6
239000007788 liquid Substances 0.000 claims description 4
239000012528 membrane Substances 0.000 claims description 4
239000008188 pellet Substances 0.000 claims description 3
230000002401 inhibitory effect Effects 0.000 claims description 2
238000005342 ion exchange Methods 0.000 claims description 2
239000004458 spent grain Substances 0.000 claims description 2
230000000737 periodic effect Effects 0.000 abstract description 2
239000000463 material Substances 0.000 abstract 1
JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 18
241000894006 Bacteria Species 0.000 description 15
239000000047 product Substances 0.000 description 10
235000014655 lactic acid Nutrition 0.000 description 9
239000004310 lactic acid Substances 0.000 description 9
235000016068 Berberis vulgaris Nutrition 0.000 description 8
241000335053 Beta vulgaris Species 0.000 description 8
WSFSSNUMVMOOMR-UHFFFAOYSA-N Formaldehyde Chemical compound O=C WSFSSNUMVMOOMR-UHFFFAOYSA-N 0.000 description 8
230000000694 effects Effects 0.000 description 7
230000003385 bacteriostatic effect Effects 0.000 description 5
235000006085 Vigna mungo var mungo Nutrition 0.000 description 4
240000005616 Vigna mungo var. mungo Species 0.000 description 4
238000004519 manufacturing process Methods 0.000 description 4
239000000126 substance Substances 0.000 description 4
YMWUJEATGCHHMB-UHFFFAOYSA-N Dichloromethane Chemical compound ClCCl YMWUJEATGCHHMB-UHFFFAOYSA-N 0.000 description 3
229930091371 Fructose Natural products 0.000 description 3
239000005715 Fructose Substances 0.000 description 3
RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 3
239000002253 acid Substances 0.000 description 3
239000004480 active ingredient Substances 0.000 description 3
235000013405 beer Nutrition 0.000 description 3
235000015191 beet juice Nutrition 0.000 description 3
230000015572 biosynthetic process Effects 0.000 description 3
238000002360 preparation method Methods 0.000 description 3
238000004321 preservation Methods 0.000 description 3
238000003825 pressing Methods 0.000 description 3
LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
241000192125 Firmicutes Species 0.000 description 2
240000001929 Lactobacillus brevis Species 0.000 description 2
239000003795 chemical substances by application Substances 0.000 description 2
230000001419 dependent effect Effects 0.000 description 2
238000000855 fermentation Methods 0.000 description 2
230000004151 fermentation Effects 0.000 description 2
230000002503 metabolic effect Effects 0.000 description 2
230000004060 metabolic process Effects 0.000 description 2
230000020477 pH reduction Effects 0.000 description 2
239000000419 plant extract Substances 0.000 description 2
230000002335 preservative effect Effects 0.000 description 2
-1 sorbitan ester Chemical class 0.000 description 2
XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
208000035143 Bacterial infection Diseases 0.000 description 1
CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 1
206010013911 Dysgeusia Diseases 0.000 description 1
206010061217 Infestation Diseases 0.000 description 1
235000013957 Lactobacillus brevis Nutrition 0.000 description 1
IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
150000007513 acids Chemical class 0.000 description 1
230000003113 alkalizing effect Effects 0.000 description 1
230000000844 anti-bacterial effect Effects 0.000 description 1
208000022362 bacterial infectious disease Diseases 0.000 description 1
244000052616 bacterial pathogen Species 0.000 description 1
230000009286 beneficial effect Effects 0.000 description 1
239000006227 byproduct Substances 0.000 description 1
239000000306 component Substances 0.000 description 1
238000011109 contamination Methods 0.000 description 1
230000007423 decrease Effects 0.000 description 1
239000013530 defoamer Substances 0.000 description 1
230000001877 deodorizing effect Effects 0.000 description 1
238000010790 dilution Methods 0.000 description 1
239000012895 dilution Substances 0.000 description 1
238000002845 discoloration Methods 0.000 description 1
239000012990 dithiocarbamate Substances 0.000 description 1
150000004659 dithiocarbamates Chemical class 0.000 description 1
235000013305 food Nutrition 0.000 description 1
235000012041 food component Nutrition 0.000 description 1
239000005428 food component Substances 0.000 description 1
230000002209 hydrophobic effect Effects 0.000 description 1
239000001573 invertase Substances 0.000 description 1
150000002500 ions Chemical class 0.000 description 1
238000005259 measurement Methods 0.000 description 1
230000002906 microbiologic effect Effects 0.000 description 1
239000000203 mixture Substances 0.000 description 1
235000013379 molasses Nutrition 0.000 description 1
229920001542 oligosaccharide Polymers 0.000 description 1
150000002482 oligosaccharides Chemical class 0.000 description 1
239000002994 raw material Substances 0.000 description 1
238000001228 spectrum Methods 0.000 description 1
150000008163 sugars Chemical class 0.000 description 1
239000006188 syrup Substances 0.000 description 1
235000020357 syrup Nutrition 0.000 description 1

Classifications

- C—CHEMISTRY; METALLURGY
- C13—SUGAR INDUSTRY
- C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
- C13B10/00—Production of sugar juices
- C13B10/006—Conservation of sugar juices

Definitions

the present invention relates to a method for inhibiting thermophilic microorganisms in the presence of sugar-containing aqueous media.
sugar-containing aqueous media include, on the one hand, extracts and juices from sugar-containing plants, such as, in particular, sugar beet and sugar cane, and, on the other hand, solutions of a wide variety of sugars, in particular sucrose, glucose and the like, which are produced in the course of the most varied of processes or are produced in-house , Understood.
sugar is to be understood as meaning mono-, di- and oligosaccharides, such as the sucrose and glucose mentioned, as well as fructose and the like.
a particular aim of the method according to the invention is the preservation of products from the thermal extraction of sugar beet and sugar cane.
Plant extracts and juices containing sugar are subject to microbiological spoilage by yeasts, molds and bacteria at temperatures up to 50 ° C, which are used in juice extraction with mechanical cell opening.
temperatures of over 50 ° C are used for juice extraction with thermal cell opening, at which only thermophilic bacteria are able to reproduce.
An example of such a thermal extraction process is the currently generally carried out extraction of sugar beet for the purpose of sugar production.
thermophilic bacteria can break down the sucrose contained in the raw material into glucose, fructose, acids and gaseous metabolic products. In addition to the immediate loss of sucrose, this also causes additional disadvantages in the course of further sucrose extraction. A stronger syrup discoloration, an increased need for alkalizing agents and an increased amount of molasses have to be accepted.
thermophilic bacteria in extraction plants are usually controlled by adding chemical auxiliaries, such as formalin or dithiocarbamates, to the juice stream periodically or continuously. If the addition of such agents is not desired or prohibited by law, increased sucrose losses must be expected.
chemical auxiliaries such as formalin or dithiocarbamates
sucrose is split into glucose and fructose in an uncontrolled manner. It is practically impossible to eliminate such strains simply by using high temperatures, since the beet tissue may only be subjected to a limited thermal load in view of the extrudability of the extracted chips.
the aim of the present invention is to suppress the development of undesirable thermophilic bacterial strains in sugar-containing plant extracts or juices without the use of chemical auxiliaries.
This aim is achieved according to the invention in that an additive based on hops is allowed to act on the sugar-containing aqueous media at temperatures between 50 ° C. and 80 ° C.
Hops has long been used in the brewery as a food component, which is added there for taste reasons. It is known that a bacteriostatic action against certain bacteria, namely against lactic acid bacteria, can also be observed in beer production. This effect unfolds at the temperature of the yeast fermentation and is a pleasant side effect that cannot be used in a targeted manner, since the beer would taste too bitter if given more vigorously. Hop prevents the development of lactic acid bacteria, which in turn would interfere with yeast fermentation, to an extent that cannot be influenced.
Lactobacillus brevis does not multiply or at most extremely slowly at temperatures above 50 ° C.
Thermophilic bacteria that multiply at temperatures above 50 ° C are not mentioned here.
hop products are used in deodorizing preparations to combat the growth of gram-positive bacteria on the skin.
thermophilic bacteria which develop in the temperature range from 50 ° C to 80 ° C, can be controlled .
thermophilic bacteria can only multiply if they can maintain their metabolism continuously. If the metabolism is blocked, which is due, for example, to the bacteriostatic effect of the hop active ingredient, the vegetative germs die as a result of the high temperatures. As a result, hops in hot sugar juices have a preservative effect even when added periodically if the dosing pauses are selected so that new spores do not germinate again.
hops were used to preserve cold sugary juice at temperatures below 50 ° C, this would be ineffective, because this cold juice would be spoiled by yeasts and molds, the growth of which is not restricted by hops.
Any hop product that releases its active ingredient into the sugar solution can be used as a hop-based additive.
a dissolved or emulsified hop product preferably hop extract, is preferably used as the hop-based additive.
hop extract or brewery waste such as brewer's yeast containing hop residues and / or hop spent grains, can also be used.
Hop extracts are commercially available. The products have different consistency, color and solubility. They are liquid, viscous or solid, the color can vary from yellowish to dark green. In addition to water, it is sometimes necessary to add alcohol to solubilize.
Liquid CO2, methylene chloride and alcohol are known as extractants.
a sorbitan ester known as a defoamer in the sugar industry can be used to emulsify insoluble or sparingly soluble hop extract.
extracts can also be used which are unsuitable or unsuitable for beer production due to bad taste.
the hops additive is allowed to act during the thermal extraction of the plant parts.
a liquid or dissolved or emulsified hop extract is preferably added to the hot (50 ° C - 80 ° C) extraction solution, which has its preserving effect as long as the temperature of the solution is in the above range.
a solid hop product preferably dried hops, hop pellets or hop-containing brewery waste
the effect unfolds in that the extraction of the hop active ingredient into the hot juice takes place simultaneously with the sugar extraction.
the residues of the hops additive are then also removed therewith.
Another aspect of the present invention is that in a method for treating sugar solutions, preferably sucrose or glucose solutions or sucrose or glucose-containing juices, in membrane treatment and / or ion exchange processes, the membranes and / or ion exchangers with the aid of the additive To protect the hops base from bacteria.
sugar solutions preferably sucrose or glucose solutions or sucrose or glucose-containing juices
membrane treatment and / or ion exchange processes the membranes and / or ion exchangers with the aid of the additive
the plant components mentioned are particularly at risk in this regard and can be a source of sugar losses as well as the contamination of entire production chains.
the additive can be brought to the parts of the plant to be protected with the sugar solution or it can be applied directly to these parts of the plant in the form of a separate addition.
Beet juice with 16% dry matter from a large-scale extraction plant is passed through a 22L vessel with an agitator at a flow rate of 1 vessel volume per hour and is heated to 68-80 ° C. Between the inflow and outflow there is a pH difference depending on the degree of bacterial infection, as shown, for example, in the example table below.
the hop extract is pumped in continuously in an amount of 1/10000 of the vessel content per hour, in the table below from 14:18:00, the pH difference decreases from approx. 0.5 to approx.
Beet juice is passed through a vessel as in Example 1.
the inflow is suddenly stopped, as a result of which a pH reduction dependent on the degree of bacterial activity begins, in the example table from 13:42:06, in the order of 0.04-0.05 pH units per 6 min.
Beet juice is passed through a vessel as in Example 1.
the inflow is suddenly stopped, as a result of which a pH reduction dependent on the degree of bacterial activity begins, in the example table at 17:46:20, in the amount of - 0.04 pH units per 6 min.
the mixture of beet pulp and juice produced in the three mashes is pumped into the extraction tower by means of pumps and the juice is drawn off from the extraction tower into the three mashes.
thermophilic bacteria also form lactic acid as metabolic products, so that a lactic acid measurement in the hot juice can be used as a measure of the infestation by thermophilic bacteria.
a good squeeze-out of the pressed chips is achieved. In the present case it is a squeezability to about 28% dry matter. This good squeeze is particularly advantageous when the chips are to be thermally dried to a water content of 10% - 12%.
the lactic acid content of the raw juice in the lower parts of the extraction system is increased to 200 mg / l lowered without the pressing ability of the pressing chips dropping.

Landscapes

Chemical & Material Sciences (AREA)
Biochemistry (AREA)
Organic Chemistry (AREA)
Life Sciences & Earth Sciences (AREA)
Micro-Organisms Or Cultivation Processes Thereof (AREA)
Preparation Of Compounds By Using Micro-Organisms (AREA)
Coloring Foods And Improving Nutritive Qualities (AREA)
Saccharide Compounds (AREA)
Non-Alcoholic Beverages (AREA)
Medicines Containing Plant Substances (AREA)
Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Agricultural Chemicals And Associated Chemicals (AREA)
Purification Treatments By Anaerobic Or Anaerobic And Aerobic Bacteria Or Animals (AREA)

EP95890071A 1994-05-06 1995-04-06 Procédé pour déloquer la croissance des microorganismes thermophiles, en milieux aqueux sucrés Expired - Lifetime EP0681029B1 (fr)

Priority Applications (1)

Application Number	Priority Date	Filing Date	Title
SI9530016T SI0681029T1 (en)	1994-05-06	1995-04-06	Process to stop the growth of thermophilic microorganism in an aqueous sugar containing medium

Applications Claiming Priority (2)

Application Number	Priority Date	Filing Date	Title
AT951/94		1994-05-06
AT0095194A AT404469B (de)	1994-05-06	1994-05-06	Verfahren zur konservierung von zuckerhaltigen pflanzenextrakten- bzw. säften

Publications (3)

Publication Number	Publication Date
EP0681029A2 true EP0681029A2 (fr)	1995-11-08
EP0681029A3 EP0681029A3 (fr)	1996-03-06
EP0681029B1 EP0681029B1 (fr)	1997-07-30

Family

ID=3503581

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
EP95890071A Expired - Lifetime EP0681029B1 (fr)	1994-05-06	1995-04-06	Procédé pour déloquer la croissance des microorganismes thermophiles, en milieux aqueux sucrés

Country Status (11)

Country	Link
EP (1)	EP0681029B1 (fr)
AT (2)	AT404469B (fr)
CZ (1)	CZ282983B6 (fr)
DE (1)	DE59500431D1 (fr)
DK (1)	DK0681029T3 (fr)
ES (1)	ES2106629T3 (fr)
GR (1)	GR3024318T3 (fr)
HU (1)	HU218863B (fr)
PL (1)	PL180001B1 (fr)
SI (1)	SI0681029T1 (fr)
SK (1)	SK281480B6 (fr)

Cited By (29)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
GB2330076A (en) *	1997-10-10	1999-04-14	Steiner Inc S S	Use of hop extracts against botulism
EP0916738A3 (fr) *	1997-11-18	2000-02-02	Zuckerforschung Tulln Gesellschaft M.B.H.	Procédé et appareil pour la conservation du jus dense
WO2000056938A1 (fr) *	1999-03-19	2000-09-28	Zuckerforschung Tulln Gesellschaft M.B.H.	Procede pour la conservation de sirop entrepose dans une cuve
EP0944742A4 (fr) *	1996-11-15	2001-01-24	Amalgamated Res Inc	Procede de clarification de jus de betterave a sucre
WO2001088205A1 (fr) *	2000-05-16	2001-11-22	Zuckerforschung Tulln Gesellschaft M.B.H.	Procede de production de sucre ou de produits contenant du sucre et obtenus a partir de matieres premieres vegetales contenant du sucre
WO2004081236A1 (fr) *	2003-03-11	2004-09-23	Zuckerforschung Tulln Gesellschaft M.B.H.	Procede de production de sucre et de produits contenant du sucre a partir de matieres premieres vegetales sacchariferes
US6893857B1 (en)	1999-03-05	2005-05-17	Beta Tec Hopfenprodukte Gmbh	Method for using hops acid for controlling microorganisms in a sugar-containing aqueous process medium
EP1837409A1 (fr) *	2006-03-22	2007-09-26	Nalco Italiana S.R.L.	Méthode de contrôle des infections bactériennes dans la production de sucre.
US7361374B2 (en)	2002-05-17	2008-04-22	S.S. Steiner, Inc.	Application for hop acids as anti-microbial agents
DE102007001319A1 (de) *	2007-01-02	2008-07-03	Betatec Hopfenprodukte Gmbh	Verfahren zur Herstellung von Stärke
DE102007014057A1 (de) *	2007-03-21	2008-09-25	Beta Tec Hopfenprodukte Gmbh	Verfahren zur Herstellung von Stärke
US7790205B2 (en)	2002-10-21	2010-09-07	Metaproteomics, Llc	Synergistic compositions that treat or inhibit pathological conditions associated with inflammatory response
US7794757B2 (en)	2001-06-20	2010-09-14	Metaproteomics, Llc	Modulation of inflammation by hops fractions and derivatives
US7807203B2 (en)	2001-06-20	2010-10-05	Metaprotemics, Llc	Anti-inflammatory pharmaceutical compositions for reducing inflammation and the treatment or prevention of gastric toxicity
US7811610B2 (en)	2003-05-22	2010-10-12	Metaproteomics, Llc	Anti-inflammatory pharmaceutical compositions for reducing inflammation and the treatment or prevention of gastric toxicity
US7901714B2 (en)	2001-06-20	2011-03-08	Metaproteomics, Llp	Treatment modalities for autoimmune diseases
US7901713B2 (en)	2001-06-20	2011-03-08	Metaproteomics, Llc	Inhibition of COX-2 and/or 5-LOX activity by fractions isolated or derived from hops
US8012516B2 (en)	2004-02-23	2011-09-06	Janet Z. Segal, legal representative	Feeds containing hop acids and uses thereof as supplements in animal feeds
US8158160B2 (en)	2001-11-13	2012-04-17	Eric Hauser Kuhrts	Anti-inflammatory cyclooxygenase inhibitors
US8168234B2 (en)	2001-06-20	2012-05-01	Metaproteomics, Llc	Compositions that treat or inhibit pathological conditions associated with inflammatory response
US8206753B2 (en)	2001-06-20	2012-06-26	Metaproteomics, Llc	Anti-inflammatory botanical products for the treatment of metabolic syndrome and diabetes
US8241674B2 (en)	2007-05-11	2012-08-14	Metaproteomics, Llc	Methods and compositions for heavy metal detoxification
US8263139B2 (en)	2005-08-09	2012-09-11	Metaproteonics, Llc	Protein kinase modulation by hops and Acacia products
US8414934B2 (en)	2008-02-08	2013-04-09	John I. Haas, Inc.	Compositions and methods for arachnid control
US8486457B2 (en)	2002-10-21	2013-07-16	Metaproteomics, Llc.	Compositions that treat or inhibit pathological conditions associated with inflammatory response
US8815306B2 (en)	2007-03-19	2014-08-26	Metaproteomics, Llc	Methods and compositions for promoting bone and joint health
EP2777395A1 (fr)	2013-03-14	2014-09-17	S.S. Steiner, Inc.	Nettoyage d'installation
US9545110B2 (en)	2013-01-07	2017-01-17	John I. Haas, Inc.	Compositions and methods for controlling a honey bee parasitic mite infestation
US11229211B2 (en)	2018-05-14	2022-01-25	John I. Haas, Inc.	Compositions and methods for controlling a honey bee parasitic mite infestation

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
EP4281532A1 (fr)	2021-01-22	2023-11-29	John I. Haas, Inc.	Formulations améliorées d'acides de houblon et procédés

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JPH0698738A (ja) *	1992-01-20	1994-04-12	Asama Kasei Kk	食品用保存剤

1994
- 1994-05-06 AT AT0095194A patent/AT404469B/de not_active IP Right Cessation
1995
- 1995-04-06 AT AT95890071T patent/ATE156194T1/de active
- 1995-04-06 DK DK95890071.4T patent/DK0681029T3/da active
- 1995-04-06 EP EP95890071A patent/EP0681029B1/fr not_active Expired - Lifetime
- 1995-04-06 ES ES95890071T patent/ES2106629T3/es not_active Expired - Lifetime
- 1995-04-06 SI SI9530016T patent/SI0681029T1/xx unknown
- 1995-04-06 DE DE59500431T patent/DE59500431D1/de not_active Expired - Lifetime
- 1995-05-04 CZ CZ951157A patent/CZ282983B6/cs not_active IP Right Cessation
- 1995-05-05 PL PL95308470A patent/PL180001B1/pl unknown
- 1995-05-05 HU HU9501326A patent/HU218863B/hu unknown
- 1995-05-05 SK SK585-95A patent/SK281480B6/sk not_active IP Right Cessation
1997
- 1997-07-31 GR GR970401408T patent/GR3024318T3/el unknown

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Publication number	Priority date	Publication date	Assignee	Title
US4170638A (en)	1976-11-05	1979-10-09	S. S. Steiner, Inc.	Method for producing a deodorant

Non-Patent Citations (2)

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Title
CHEMICAL ABSTRACTS, Columbus, Ohio, US; abstract no. 17104J
CHEMICAL ABSTRACTS, Columbus, Ohio, US; abstract no. 254404D

Cited By (46)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
EP0944742A4 (fr) *	1996-11-15	2001-01-24	Amalgamated Res Inc	Procede de clarification de jus de betterave a sucre
US6251461B1 (en)	1997-10-10	2001-06-26	S. S. Steiner, Inc.	Antimicrobial activity of hops extract against Clostridium botulinum, Clostridium difficile and Helicobacter pylori
GB2330076B (en) *	1997-10-10	2002-04-10	Steiner Inc S S	Anti microbial activity of hops extract against clostridium botulinum and clostridium difficile
US6623775B2 (en)	1997-10-10	2003-09-23	S.S. Steiner, Inc.	Treating or preventing illness growth of Clostridium difficile
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Publication number	Publication date
PL308470A1 (en)	1995-11-13
SI0681029T1 (en)	1997-12-31
CZ282983B6 (cs)	1997-12-17
SK58595A3 (en)	1996-01-10
EP0681029A3 (fr)	1996-03-06
ATE156194T1 (de)	1997-08-15
DE59500431D1 (de)	1997-09-04
HU9501326D0 (en)	1995-06-28
HUT72485A (en)	1996-04-29
PL180001B1 (en)	2000-11-30
ATA95194A (de)	1998-04-15
GR3024318T3 (en)	1997-10-31
DK0681029T3 (da)	1997-10-06
HU218863B (hu)	2000-12-28
EP0681029B1 (fr)	1997-07-30
ES2106629T3 (es)	1997-11-01
CZ115795A3 (en)	1995-12-13
SK281480B6 (sk)	2001-04-09
AT404469B (de)	1998-11-25

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