Agriculture Reference
In-Depth Information
Table 6.3
MicroGARD® range of undefi ned microbial fermentates
MicroGARD®
brand number
Composition
Target
microorganisms
Typical use
level (%)
Application
100
Skim milk, cultured
skim milk
Yeasts, moulds,
Gram-negative
bacteria
0.1-1.5
Cottage cheese,
sour cream,
yoghurt, cultured
dairy products,
chocolate
confections
200
Maltodextrin,
cultured dextrose
Yeasts, moulds,
Gram-negative
bacteria
0.1-1.5
Sauces,
dressings, pasta
300
Skim milk, cultured
skim milk
Lactic acid
bacteria, Gram-
positive spore
formers, Listeria
0.3-1.5
Some fl avoured
drinks
400
Skim milk,
cultured skim milk
Yeasts, moulds,
Gram-negative
bacteria, lactic
acid bacteria
0.5-1.5
Various dairy
products
520
Maltodextrin,
cultured dextrose
Lactic acid
bacteria, Gram-
positive spore
formers, Listeria
0.25-1.5
Soups, salad
dressings
730
Maltodextrin,
cultured dextrose
Yeasts, moulds,
Gram-negative
bacteria, lactic
acid bacteria
Gram-positive
spore formers,
Listeria
0.5-0.75
Cooked meat and
poultry,
refrigerated
delicatessen
salads
CM1-50
Cultured skim milk,
maltodextrin
Gram-positive
bacteria
0.1-0.5
Dairy-based
products,
dressings,
prepared meals
CS1-50
Cultured dextrose,
maltodextrin
Gram-positive
bacteria
0.1-0.5
Non-dairy based
products, soups,
sauces, dressings,
prepared meals
Source: Delves-Broughton and Weber (2010).
foods. They are simply declared as 'cultured skim milk' or 'cultured dextrose'
powders. The EU, however, has decided not to adopt this approach and requires
the labelling to declare all the active ingredients present. For this reason undefi ned
fermentates are not used in the EU with the interesting exception of propionic acid
bacteria fermented wheat starch or whey powder. This is used as a preservative in
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