Я немного ошибся. HFCS тоже "полезная добавка" (http://www.huffingtonpost.com/2012/09/04/corn-syrup-foods-high-fructose-_n_1854790.html). Но в качестве антибиотика применяется Cultured Corn Solids (http://www.whatsinthisstuff.com/ingredient/Cultured-Corn-Solids), что Вы можете встретить практически везде: в круасанах, в различных других кондитерских изделиях. "They are combined with preservatives to increase the shelf life of packaged food products." Я, к сожалению, сейчас не могу быстро найти эту ссылку. М.б. её просто убрали. Но вот запись, которую я сделал когда-то, ознакомившись с публикацией:
Quality with culture To overcome these challenges, researchers are devising ways to add bacteriocins (антибиотики!) indirectly. One way to do this requires researchers first to identify food-grade bacterial cultures that produce bacteriocins. These are then grown on a food ingredient substrate such as corn syrup solids, skim milk or whey. The resulting culture is concentrated and spray-dried to yield a bacteriocin-containing food ingredient that may be labeled as simply "cultured corn syrup solids," etc. Such food ingredients also may contain organic acids and other substances that contribute to preservation. In some instances, the culture may even modify proteins in the substrate so the ingredient can offer moisture-binding properties.
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timeasmymeasure
no subject
Date: 2013-02-26 02:40 am (UTC)Quality with culture
To overcome these challenges, researchers are devising ways to add bacteriocins (антибиотики!) indirectly. One way to do this requires researchers first to identify food-grade bacterial cultures that produce bacteriocins. These are then grown on a food ingredient substrate such as corn syrup solids, skim milk or whey. The resulting culture is concentrated and spray-dried to yield a bacteriocin-containing food ingredient that may be labeled as simply "cultured corn syrup solids," etc. Such food ingredients also may contain organic acids and other substances that contribute to preservation. In some instances, the culture may even modify proteins in the substrate so the ingredient can offer moisture-binding properties.