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 novel protein (Abi900, 183 amino acids) and its gene were isolated from a 11-kb natural plasmid (pSRQ900) of Lactococcus lactis. When pSRQ900 is introduced into dairy starter cultures, the Abi900 protein confers strong resistance to bacteriophage infection.

Abstract: An isolated DNA of a Lactococcus lactisshowing a SEQ ID NO:1 encoding a restriction and two 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: 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: An atypical Bacillus subtilis strain NRRL B-21974 from Pozol, a Mexican beverage, is used in controlling molds and other spoilage flora in various materials, particularly foods including dough, tortillas, moist grains and cheese. The Bacillus subtilis strain can be used in living or non-living form in the materials. The materials can include packaging for foods.

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: 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 lactose-fermenting (Lac.sup.+), mucoid (Muc.sup.+) Streptococcus lactis transconjugant designated ML-3/2.230 was obtained by conjugative co-transfer of Lac.sup.+ Muc.sup.+ phenotypes from Lac.sup.+ Muc.sup.+ Streptococcus cremoris MS to lactose-negative (Lac.sup.-), non-mucoid S. lactis ML-3/2.2. Curing studies on the transconjugant ML-3/2.230 showed that Muc.sup.+ phenotype in the strain was encoded on two plasmids, pSRQ2203 and pSRQ2204. DNA hybridization experiments also indicated the involvement of two plasmids in the expression of the mucoid phenotype. Plasmid pSRQ2203 also contained genetic information for lactose utilization (Lac.sup.+).

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 group N Lactococcus which produces two or more bacteriocins from different Lactococcus are described. Lactococcus lactis subspecies lactis 18922 with DNA encoding two bacteriocins from different Lactococcus is particularly disclosed for use in foods to inhibit Lactobacillus casei and other food contaminants. Bacteriocin containing compositions, bacterial mixtures and method of use in foods are also described.

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: 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: 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: A lactose-fermenting (Lac.sup.+), mucoid (Muc.sup.+) Streptococcus lactis transconjugant designated ML-3/2.230 was obtained by conjugative co-transfer of Lac.sup.+ Muc.sup.+ phenotypes from Lac.sup.+ Muc.sup.+ Streptococcus cremoris MS to lactose-negative (Lac.sup.+), non-mucoid S. lactis ML-3/2.2. Curing studies on the transconjugant ML-3/2.230 showed that Muc.sup.+ phenotype in the strain was encoded on two plasmids, pSRQ2203 and pSRQ2204. DNA hydridization experiments also indicated the involvement of two plasmids in the expression of the mucoid phenotype. Plasmid pSRQ2203 also contained genetic information for lactose utilization (Lac.sup.+).

Abstract: A method for inhibiting Listeria monocytogenes in a food or other material which can be contaminated with this pathogen using a bacteriocin produced by DNA in Pediococcus acidilactici is described. The bacteriocin is particularly produced by Pediococcus acidilactici containing a 6.2 Mdal (9.4 Kilobase pairs) plasmid encoding for the bacteriocin.

Abstract: A method for imparting phage resistance to phage sensitive strands of Streptococcus group N is described. The method involves transferring plasmid encoding for production of a mucoid substance (Muc.sup.+) into the phage sensitive strain. Even if the Muc.sup.+ plasmid is removed by curing at elevated temperatures the strains remain resistant to phage. The resulting resistant strains are novel and are used for fermentations, particularly milk fermentations.

Abstract: A method for imparting phage resistance to phage sensitive strains of Streptococcus group N is described. The method involves transferring plasmid encoding for production of a mucoid substance (Muc.sup.+) into the phage sensitive strain. Even if the Muc.sup.+ plasmid is removed by curing at elevated temperatures the strains remain resistant to phage. The resulting resistant strains are novel and are used for fermentations, particularly milk fermentations.

Abstract: A method of inhibiting mold and psychrotrophic bacteria in creamed Cottage cheese using a mixture of Streptococcus lactis subspecies diacetylacis and Propionibacterium shermanii in the cream dressing or creamed Cottage cheese at refrigeration temperatures is described. The method does allow small volumes of the bacteria causing the inhibition to be used in the Cottage cheese.