Abstract: Malty flavor producing cultures are used in meat fermentations to produce flavor, particularly 3-methyl-butanal, are described. Mixed cultures used for producing the fermented meats, including Pediococcus, Micrococcus and the malty flavor producing culture, a Lactococcus or Lactobacillus, are described.

Abstract: A peptide (QSP-9124) was synthesized corresponding to the 34 residue sequence of a peptide precursor to the bacteriocin LL-2 produced by Lactococcus lactis LLA-2.0. The precursor to native bacteriocin LL-2 is extensively modified by post-translational mechanisms. Serine and threonine residues are dehydrated and lanthionine and methyl-lanthionine sulfur bridges are formed between cysteine and several of the dehydrated serine and threonine residues. The synthesized peptide has greater anti-bacterial action against Listeria monocytogenes, than did the native, post-translationally modified protein LL-2. Antibacterial activity against several beneficial food lactobacterial strains was absent, so that the peptide is of value as a food preservative against L. monocytogenes.

Abstract: An isolated DNA of a Lactococcus lactis showing a SEQ ID NO: 1 encoding a restriction and twp modification enzymes (R/M SEQ ID NO: 2, 3 and 4). The isolated DNA is used to transform sensitive dairy cultures, such as Lactococcus lactis and Streptococcus thermophilus, to provide phage resistance. Escherichia coli can be used to produce endonucleases.

Abstract: DNA encoding phage resistance protein which aborts infection by the phage, designated as AbiE. The DNA which is contained in a Lactococcus lactis deposited as NRRL-B-21443 and described in SEQ ID NO: 1, is incorporated into a bacterium to encode the AbiE and provide phage resistance. Lactococcus and other bacteria encoding the AbiE are useful in industrial fermentations wherein phage are a problem.

Abstract: A method and kit for growing eucaryotic cells using a hydrolyzate of a protein material containing peptides and free amino acids. The material contains L-glutamine, preferably in an amount of greater than 20 percent by weight. Ninety percent by weight of the mixture is less than 1,000 kD in molecular weight. The free amino acid level is less than 20 percent by weight and the average peptide length is less than 20 amino acids.

Abstract: A method of making a bacteriocin produced by Lactococcus lactis NRRL-B-18535 is described. The bacteriocin is useful in foods and other materials and has a wide spectrum of activity against Gram-positive bacteria in a pH range between 2 and 8.

Abstract: A method for producing a yogurt product containing a bacteriocin is described. In the preferred method, a milk based medium is cultured with Pediococcus acidilactici to produce the bacteriocin, the Pediococcus acidilactici is then heat inactivated and finally a yogurt culture is added to the medium with the bacteriocin and cultured to produce the yogurt product. The yogurt product can be dried, either by lyophilization or spray-drying or other means, preferably to a powder, for use in various foods.

Abstract: A bacteriocin or polypeptide (LL-2 SEQ ID NO:2) derived from Lactococcus lactis subspecies lactis NRRL-B-18809 is described. Sequenced DNA and polypeptide precursor encoded thereby (SEQ ID NO: 1) are described. Methods of use and production of the polypeptide LL-2 are described.

Abstract: Leuconostoc dextranicum NRRL-B-18242 which produces a slushy, applesauce-like dextran with a particulate structure is described. The dextran is dried and used in foods and the like.

Abstract: A bacteriocin or polypeptide (LL-2 SEQ ID NO:2) derived from Lactococcus lactis subspecies lactis NRRL-B-18809 is described. Sequenced DNA and polypeptide precursor encoded thereby (SEQ ID NO: 1) are described. Methods of use and production of the polypeptide LL-2 are described.