Patent ID: 8088422
Filing Date: 2012-01-03
Classification: A23C,A23L

Abstract:
1. A method for preserving a dairy product by inhibiting spoilage or pathogenic bacteria, fungi, or yeast growth in the dairy product, comprising: a) admixing an effective amount of purified Pyrroloquinoline quinone (PQQ) with a dairy product; b) culturing the spoilage or pathogenic bacteria, fungi, or yeast including heating the mixture of the dairy product to 37 degrees C. and shaking the dairy product for 6 to 9.5 hours to reach the spoilage or pathogenic bacteria, fungi, or yeast growth phase; c) cooling the mixture down to 4 degrees C.; wherein said effective amount of PQQ is 0.1 to 100 mg/L of the dairy product.