Abstract: A method for producing a novel yeast and mold inhibiting products (FIC) from a Lactobacillus, particularly a Lactobacillus casei having the yeast and mold producing characteristics of Lactobacillus casei var. rhamnosus NRRL-B-15972 is described. The products (FIC) are particularly useful in retarding yeast and mold growth in foods and other materials in need thereof.

Abstract: A method for producing a novel yeast and mold inhibiting products (FIC) from a Lactobacillus, particularly a Lactobacillus casei having the yeast and mold producing characteristics of Lactobacillus casei var. rhamnosus NRRL-B-15972 is described. The products (FIC) are particularly useful in retarding yeast and mold growth in foods and other materials in need thereof.

Abstract: 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 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 inhibiting the growth of bacteria in raw or processed meat products having a pH between about 6.0 and 6.5 stored at above freezing temperatures using an inorganic propionate salt which extends the shelf life of the meat is described. The salt is preferably sodium propionate or calcium propionate and is used in an amount less than about 1% by weight and preferably between about 0.05 and 0.5 percent by weight of the meat such that no flavor is imparted to the meat. Preferred dried compositions containing a bacteriocin from Pediococcus acidilactici and a propionate salt are also 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 providing fungal inhibition using Lactobacillus casei var. rhamnosus which produces an antifungal substance is described. Bacterial compositions of LCR are also described. The method and compositions are particularly useful for producing fermented foods.

Abstract: A method for producing a novel antifungal product from a Pediococcus species is described. The preferred product (AFP) comprises a compound which contains valine and lactic acid and has a molecular weight of less than about 500 daltons. The product (AFP) is particularly useful in retarding fungal growth in foods and other materials in need thereof.

Abstract: A novel dextran having a slushy, applesauce-like appearance with a particulate gel-like structure in crude form is described. The dextran is particularly produced by Leuconostoc dextranicum NRRL-B-18242. The dextran in particulate or dried form is used in foods and other applications where texture is important.

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: An improved method for inhibiting psychrotrophic bacteria in raw milk is described. The method uses a non-lactose fermenting strain of a lactobacillus to generate hydrogen peroxide which inhibits the psychrotrophic bacteria. A preferred strain is Lactobacillus casei subspecies alactosus NRRL-B-12344 which is a superior producer of hydrogen peroxide at 5.degree. to 8.degree. C.

Abstract: A mixture of Pseudomonas putida one having plasmids encoding the camphor (CAM) and toluene (TOL) degradation and the other having a plasmid encoding for naphthalene (NAH) degradation is described. The mixture is more effective than either Pseudomonas putida alone or than a single Pseudomonas putida with three related plasmids which encode for the degradation of CAM, TOL and NAH.

Abstract: A method for producing a novel antifungal product from a Pediococcus species is described. The preferred product (AFP) comprises a compound which contains valine and lactic acid and has a molecular weight of less than about 500 daltons. The product (AFP) is particularly useful in retarding fungal growth in foods and other materials in need thereof.

Abstract: A method for protecting food systems from gram-positive bacterial spoilage by incorporating a bacteriocin is described. Foods incorporating the bacteriocin are described, particularly salads and salad dressings.

Abstract: A bacterial composition including in admixture a lactic acid producing bacterium which produces diacetyl, particularly Streptococcus lactis subspecies diacetylactis and a Pediococcus which generates an antimicrobial metabolite at refrigeration temperatures which is used to inhibit psychrotrophic bacteria in a milk or cream based product without fermentation or significant increase in cell count is described. The composition preferably uses a Pediococcus pentosaceus which generates hydrogen peroxide as the metabolite.

Abstract: Novel dried compositions containing polysaccharides (dextrans and levans) derived using a Leuconostoc to ferment sucrose to produce the polysaccharides are described. In particular, dried compositions incorporating milk solids or other drying aids to facilitate drying and rehydration of the polysaccharides are described. The compositions are useful as quality (e.g. texture, stability or thickness) improvers for foods.

Abstract: A method for producing a novel antifungal product from a Pediococcus species is described. The preferred product (AFP) comprises a compound which contains valine and lactic acid and has a molecular weight of less than about 500 daltons. The product (AFP) is particularly useful in retarding fungal growth in foods and other materials in need thereof.

Abstract: A method for inhibiting food-borne pathogen and spoilage microorganisms in processed foods using a Lactobacillus sp. which produces an antimicrobial substance at refrigeration temperatures is described. The method is particularly effective in inhibiting gas producing heterofermentative spoilage microorganisms, mold, food-borne pathogenic microorganisms, (Listeria and Salmonella) and phychrotrophic microorganisms which can occur in processed foods.

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.