Abstract: A strain of Bifidobacterium longum APC 1472 is described. The strain has weight lowering effects in-vivo, achieved through inducing satiety via decreased internalisation of the Ghrelin receptor, and therefore, decreased constitutive activity. Moreover, the strain also showed a trend towards decreased ghrelin receptor hypothalamic expression in HFD-fed mice when compared with vehicle control group. The strain also improves glucose tolerance and decreased insulin plasma levels in mice, indicating the strain in the prevention and/or treatment of Type II diabetes, especially in obese individuals.

Abstract: A method for preparing a kefir product involves providing bacterial strains selected from Acetobacter, Leuconostoc, Lactococcus, or Lactobacillus; providing yeast strains selected from Pichia, Saccharomyces, Kazachstania, or Kluyveromyces; adding the bacterial and yeast strains to milk to form a mixture; and allowing the mixture to ferment to yield the kefir product.

Abstract: A method of sequential isoelectric solubilisation of animal by-product comprising the steps of isoelectric solubilisation of the animal by-product in one of an acid or alkali solution to provide a first solubilised protein fraction, separating the first solubilised protein fraction from unsolubilised animal by-product, isoelectric solubilisation of the unsolubilised animal by-product to provide a second solubilised protein fraction, and separation of the second solubilised protein fraction from unsolubilised animal by-product. The protein from the first and/or second solubilised protein fractions is recovered by drying or precipitation. In one embodiment, the acid and alkali soluble protein fractions are proportionally combined to neutralise the composite fraction and precipitate protein.

Abstract: The current invention provides use of a CLA-producing bacterium for the in vivo conversion in the gut of polyunsaturated fatty acids to CLA. The CLA-producing bacterium is selected from one or more of the group consisting of propionibacteria, lactobacilli, lactococci and streptococci, and bifidobacteria.

Abstract: The current invention provides use of a CLA-producing bacterium for the in vivo conversion in the gut of polyunsaturated fatty acids to CLA. The CLA-producing bacterium is selected from one or more of the group consisting of propionibacteria, lactobacilli, lactococci and streptococci, and bifidobacteria.

Abstract: Use of an isolated Ensifer adhaerens strain OV14 deposited under NCIMB Accession Number 4177, or an isolated variant thereof characterized by a 16S rRNA gene having at least 98.6% sequence homology with SEQUENCE ID NO: 1, as a gene delivery system in the genetic transformation of a plant cell or plant material is described.

Abstract: An isolated Lactobacillus mucosae (DPC6426) strain deposited with the National Collection of Industrial and Marine Bacteria Limited (NCIMB) on 27 Jul. 2012 under NCIMB Deposit Accession No. 42015.

Abstract: An antimicrobial peptide having potent antibacterial activity against Listeria monocytogenes and Staphylococcus aureus is described. Also described is an isolated Lactobacillus salivarius DPC6502 strain as deposited with the National Collection of Industrial and Marine Bacteria under the Accession No. NCIMB 41840, and variants thereof, wherein the isolated bacteria and variants thereof express an antimicrobial peptide of the invention.

Abstract: Provided herein are methods and kits directed to a method of assaying a sample to determine the presence of a source of pink discoloration defect of a dairy product, such as cheese. In some embodiments, the method comprises the steps of assaying the sample to detect the presence of a Thermus species of bacteria, such as Thermus thermophilus bacteria, wherein detection of Thermus thermophilus bacteria in the sample indicates that the sample contains a source of pink discoloration of a dairy product.

Abstract: The disclosure relates to the live cultures of probiotic bacteria to treat infectious diseases in humans and animals. Food-grade or non-pathogenic cultures are used to treat localised infections.

Abstract: A Nisin derivative or variant, comprising an amino acid substitution at amino acid position 29 in the amino acid sequence. The Nisin derivative exhibits enhanced antimicrobial activity when compared to wild type Nisin. The Nisin derivative has an application as a natural food additive and as a therapeutic agent.

Abstract: The present invention relates to a new bacteriocin, to microbial strains which can produce it and to uses of the bacteriocin and the strains. The bacteriocin is effective against Clostridium difficile and Listeria monocytogenes amongst other organisms.

Abstract: An antimicrobial peptide having potent antibacterial activity against Listeria monocytogenes and Staphylococcus aureus is described. Also described is an isolated Lactobacillus salivarius DPC6502 strain as deposited with the National Collection of Industrial and Marine Bacteria under the Accession No. NCIMB 41840, and variants thereof, wherein the isolated bacteria and variants thereof express an antimicrobial peptide of the invention.

Abstract: The invention provides a probiotic composition to alleviate Salmonella infection in farm animals. The composition may comprise at least one of Lactobacillus murinus, Lactobacillus pentosus, Lactobacillus salivarius sub-species salivarius, and Pediococcus pentosaceus. The composition maybe formulated as an animal feedstuff, or as a pharmaceutical composition.

Abstract: The current invention provides use of a CLA-producing bacterium for the in vivo conversion in the gut of polyunsaturated fatty acids to CLA. The CLA-producing bacterium is selected from one or more of the group consisting of propionibacteria, lactobacilli, lactococci and streptococci, and bifidobacteria.

Abstract: A Nisin derivative or variant, comprising an amino acid substitution at amino acid position 29 in the amino acid sequence. The Nisin derivative exhibits enhanced antimicrobial activity when compared to wild type Nisin. The Nisin derivative has an application as a natural food additive and as a therapeutic agent.

Abstract: An isolated bacteriophage MR299-2 or NH-4 deposited under NCIMB Deposit Accession Nos. 41729 and 41730, respectively, is described. The phages have lytic activity against P. aeruginosa strains, including mucoid and CF clinical isolate strains. Variant hages are also described, wherein said variants retain the phenotypic characteristics of said phage and wherein said phage and variants thereof have lytic activity against P. aeruginosa strains.

Abstract: A method is provided for improving quality of cheese produced from a milk batch. A light beam from an incident light source impinges onto a surface of the milk batch, and light backscatter is optically detected during a coagulation process and correlated to an optimum cutting time for the milk coagulum. Next, light backscattered from a curd and whey mixture derived from the milk batch during a syneresis process is optically detected and correlated to an optimum syneresis endpoint. At least one of the backscattered light data, optical parameters developed from analysis of the backscattered light data, and whey fat dilution are correlated to at least one of a milk protein %, a milk fat %, a milk total solids content, a milk processing temperature, a curd moisture content, a curd moisture change over time, whey fat content, a whey fat loss, and a final curd yield.

Abstract: The current invention provides use of a CLA-producing bacterium for the in vivo conversion in the gut of polyunsaturated fatty acids to CLA. The CLA-producing bacterium is selected from one or more of the group consisting of propionibacteria, lactobacilli, lactococci and streptococci, and bifidobacteria.

Abstract: A process for the manufacture of a probiotic cheese, such as Cheddar cheese, comprises adding a 0.0-5.5% inoculum of a strain of Lactobacillus paracasei, which is non-pathogenic, acid and bile tolerant and adherent to human epithelial cells, as a starter adjunct to cheese milk, said L. paracasei strain being capable of growing during the ripening phase to a level of 107 cfu/g or greater. The L. paracasei strains are found to grow and proliferate to high cell numbers (in excess of 108 cfu/g) in the cheese over eight months of ripening, even when added at a relatively low inoculum. The presence of the L. paracasei strains is found to have negligible effects on cheese composition, flavor and aroma.