1. DEFENDER Natural-Based Fermentation Antimicrobial Compound
Ubicación de los laboratorios de Investigación y Desarrollo del Grupo Lamirsa, sita en Terrassa (Barcelona).

2. The Antimicrobial Problem
Simultaneous Dual
Purpose Technology
Saccharomyces cerevisiae
Lactobacilli
Aid yeast propagation.
Promote metabolic activity.
Counter bacteria growth
Effective in fermentation and propagation.
Aid/Promote
Reduce

3. DEFENDER®– Made of Natural Raw Materials+
L-arginine: non-essential amino acid, present in many food sources: cheese, poultry, seafood, nuts, seeds, and cereals.
Lauric acid: present in coconut and palm kernel oil.
Ethanol: alcohol produced by fermentation of sugars.

4. DEFENDER® Features DEFENDER®
is an innovative & non-toxic antimicrobial effective against both Gram Positive & Gram Negative Bacteria
Efficacy at low dosage
No impact in food product appearance and taste
Natural Byproducts
Active against bacteria and molds
Processing aid in fresh meat: No labelling required (USA)
Effective from pH 3 to 7
Fermentation Compliant

5. Fate analyses - Metabolized Upon Ingestion
Ethanol
Lauric acid
DEFENDER®
L-arginine ethyl ester
Nα-lauroyl-L-Arginine (LAS)
This slide depicts the metabolic transformation route of LAE into endogenous products.
Once the foodstuff treated with Lauric Arginate is subjected to the action of the digestive enzyms , LAE is rapidly hydrolized to LAS (that’s the first step of the molecule breakdown). Then, LAS is transformed into lauric acid, ornithine, arginine, urea and CO2.
You already may know this, but I’d like to mention that lauric acid is widespread in a wide range of vegetable oils, as well as in the fat phase of milk.
Likewise, arginine is an amino acid considered as “conditionally essential”, which means that it is not normally required in the diet, but must be supplied exogenously to specific populations that do not synthesize it in adequate amounts. It is present in nuts (2.1%), almonds, soybeans (1,3%), garlic (0.6%), onions (0,2%), carrots, pepper, spinachs, beans, lentils, potatos, apples or oranges.
Ethanol
Lauric acid
L-Arginine +
L-ornithine
Urea

6. Proprietary Propagator Aide/Adjunct & Antimicrobial
L-Arginine – Reduces mitochondrial dysfunction in yeast.
Urea – Nitrogen source for yeast.
Reduction Byproduct
L-Arginine
Urea