Abstract: The disclosure concerns a genetically modified host cell for the production and accumulation of glutathione (GSH). The genetically modified host cell can allow the expression of a mutated Cys4p whose activity is increased. In addition or alternatively, the genetically modified host cell can express a mutated Yap1p whose translocation from the nucleus to the cytoplasm is reduced. Furthermore, in addition or alternatively, the genetically modified host cell can express an heterologous threonine aldolase (Gly1p).

Abstract: There is provided a lactic acid bacteria strain, Lactococcus lactis with accession number IDAC 270613-01, having a short fermentation lag phase of 1 to 5 hours which is compatible with modern bread making methods. Pre-ferment methods which use the strain for manufacture of leavened products and the leavened products produced therefrom are also disclosed.

Abstract: A support that comprises a plate having a first side and a second side opposed to the first side. The plate has a sample section including bottle-receiving members defined in the first side and configured for holding the bottles in a fixed position relative to the plate, and first conduit-receiving openings extending from the first side to the second side for receiving conduits extending from the bottles. The plate has a manifold section including second conduit-receiving openings extending from the first side to the second side for receiving the conduits. The plate has a channel section including channels defined in the second side and extending between the first conduit-receiving openings and the second conduit-receiving openings for receiving the conduits therein. The support may be used for example on a shaker. A method for retaining bottles and conduits connected to the bottles is also discussed.

Abstract: The present invention provides a novel method for extending mold-free shelf life and for improving the flavor of baked goods by applying live yeast on the surface of the baked good after baking and cooling before packaging the baked good in closed bags and storing the packaged baked goods at ambient temperature. This method can be used for all kinds of baked goods including breads, rolls, bagels, pizza crusts, wheat flour tortillas, croissants, cakes, muffins, donuts and pita breads. This method can also be used to produce baked goods containing live probiotic yeast (Saccharomyces cerevisiae var. boulardii ).

Abstract: Described are strains including Enterococcus faecium strain 8G-1 (NRRL B-50173), Enterococcus faecium strain 8G-73 (NRRL B-50172), Bacillus pumilus strain 8G-134 (NRRL B-50174) and strains having all of the identifying characteristics of each of these strains. One or more of the strains can be used to treat or prevent acidosis. They can also be used to improve other measures of ruminant health and/or performance. Methods of using the strains, alone and in combination, are described. Methods of making the strains are also provided.