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: 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: 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: 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: 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: 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.

Abstract: The production of a spray-dried bacteriocin lacticin 3147 powder is described. The powder is shown to have effective anti-microbial activity in a range of foodstuffs, namely infant milk formulations, powdered soup, yoghurt and cottage cheese. Increased anti-microbial activity was demonstrated when the lacticin 3147 powder was used in conjunction with increased hydrostatic pressure. The process comprises: inoculating a medium with a lacticin 3147-producing strain of bacteria, fermenting the inoculated medium, adjusting the pH of the fermentation to 6.3-6.7, inactivating the bacterial fermentate and evaporating the fermentate.

Abstract: A means for the rapid detection of bacteria from a liquid culture or slurry is described. A membrane mounted on a solid support is immersed in a liquid culture for a time sufficient to allow bacteria to adhere to the membrane, the membrane is removed from the culture and the number of bacteria adhering to the membrane is counted. The membrane may be either an inanimate membrane or a biological membrane. A test kit for use in the method is also described.

Abstract: An apparatus and method for quantifying the stretchability of molten cheese, typically mozzarella cheese, on a pizza pie. The apparatus includes a first platform (1) having clamp (11) of which one part (7) of the pizza base is affixed to the first platform (1). The other part (8) of the pizza base is affixed to a second platform (2) by a clamp (12). The second platform (2) is mounted on a wheeled bogey which is drawn along rails by a winch driven by an electric motor for moving the second platform (2) relative to the first platform (1), at a constant velocity, in a horizontal plane, to draw the two parts (7, 8) of the pizza base apart thereby stretching the mass of cheese into strands (13). Elements are provided for measuring the distance traveled by the second platform (2) at breakage of the cheese strands.