Abstract: A method and composition for inactivating both naked genetic material such as RNA and DNA and inactivating mechanical delivery vectors in a treatment space external of the human body. To practice the method, apply a mist of lipid molecule degrading agent effective against viral membranes with lipid molecules. Then apply an inactivator of spike proteins and other viral residues. Next, reduce the threat of transmitting genetic material by applying inactivators of mechanical transport vectors such as mold, yeast, and bacteria. Further, pretreat the treating space to receive enzymatic agents by applying a surface detoxifying agent in quantity sufficient to inactivate substances detrimental to enzymes that break the naked viral genetic material. Then, apply preparatory enzymes that degrade microorganisms and their cellular components. Finally, apply enzymes for breaking the naked viral genetic material, as present.

Abstract: A method and composition for inactivating both naked genetic material such as RNA and DNA and inactivating mechanical delivery vectors in a treatment space external of the human body. To practice the method, apply a mist of lipid molecule degrading agent effective against viral membranes with lipid molecules. Then apply an inactivator of spike proteins and other viral residues. Next, reduce the threat of transmitting genetic material by applying inactivators of mechanical transport vectors such as mold, yeast, and bacteria. Further, pretreat the treating space to receive enzymatic agents by applying a surface detoxifying agent in quantity sufficient to inactivate substances detrimental to enzymes that break the naked viral genetic material. Then, apply preparatory enzymes that degrade microorganisms and their cellular components. Finally, apply enzymes for breaking the naked viral genetic material, as present.

Abstract: A multi-phase treatment of a respiratory disease in which one treatment is a lysing defense by applying inhibitory agents to respiratory passages. Application may be by nasal irrigant, oral gargling mouthwash, or smelling salt. Another treatment is an immune system suppressing defense by providing a liposome-based countermeasure to excess activity of the host immune system during COVID-19 infection. The liposome increases bio-activity of probiotics, probiotics-produced therapeutic peptides, bio-peptides, and antioxidant level in the blood with a sustained massive dose of antioxidants to counteract excess oxidation produced by excess activity of the host immune system, when administered through oral route.

Abstract: The curative action of drugs, including herbal remedies, allopathic remedies, and periodontal remedies, is enhanced and accelerated by administering such drugs in combination or association with probiotics, especially those of genus Lactococcus, Lactobacillus, Pediococcus, Streptococcus, Propionibacterium, Brevibacterium, Penicillium, and Saccharomyces.

Abstract: A first media provides an oxygen inducer such as catalase, bound and stabilized in pellet form so as to dissipate slowly into aqueous surroundings. A second media provides an oxygen supplier such as a peroxide, stabilized by combination with a proteinaceous compound such as urea and bound in a matrix that limits oxygen release. The two media are combined in aqueous environment to generate nascent oxygen at a modulated rate such that the oxygen is efficiently absorbed into the surrounding aqueous environment, promoting growth of aerobic species and reducing biological pollution. Specific adaptations demonstrate benefits of use in shrimp or fish ponds, raw milk, fruit juice, fresh food, silage and animal feed, fertilizer, plumbing systems, and grease traps. When used in ponds, further adaptations reduce algae and phytoplankton populations.

Abstract: The addition of urease negative bacteria to sodium smectite clay minerals in pet litter inhibits growth of urease positive bacteria for a period of several days, thereby retarding formation of ammonia and other obnoxious odors. Approximately fifty percent sodium bentonite in the litter causes the litter to clump upon wetting, maintaining the urea in contact with the treated clay and also serving as a buffer to favor growth of the urease negative bacteria.

Abstract: An anticaking agent which reduces the stickiness of the chunked, diced, or shredded cheese and improves the functionality of cheese is formulated of fine mesh vegetable flour, bentonite, cellulose, and antimycotic agents or bacterial cultures. This anticaking agent also will reduce the yeast and mold growth. This discovery is also extended to include various flavors, colors, enzymes and other supplements into the anticaking agent, to ultimately add to the cheese.

Abstract: The addition of urease negative bacteria to sodium smectite clay minerals in pet litter inhibits growth of urease positive bacteria for a period of several days, thereby retarding formation of ammonia and other obnoxious odors. Approximately fifty percent sodium bentonite in the litter causes the litter to clump upon wetting, maintaining the urea in contact with the treated clay and also serving as a buffer to favor growth of the urease negative bacteria.

Abstract: An enhancement of cheese yield and quality through a combination of direct acidification and starter cultures is obtained by preconditioning cold, raw milk by lowering the pH and heat treating. Then the milk is cooled and post-acidified prior to inoculating with starter culture.

Abstract: Dietary fiber based tablets with Lactobacillus acidophilus and/or Bifidobacterium bifidus, Leuconostoc citrovorum and Propionibacterium shermanii, are prepared. To enhance the viability of L. acidophilus in the tablets, a combination of amino acid L-cystine, vitamin-C and vitamin-E are included. To protect and enhance the beneficial bacterial population in the human stomach and intestinal tract, calcium and magnesium salts have been incorporated along with the dietary fiber in the formula. Lecithin has been used as a lubricant. The minor amount of lactose sugar has been incorporated into the formula using preparations of acid whey, whey protein concentrate, and pure lactose. The proposed formula when tableted gave maximum protection to the L. acidophilus population, in comparison to the free flowing powder form. Vitamin A and D are included in the formula as nutritional supplements. Autolyzed yeast extract and enzyme digested casein have been incorporated as stimulants to the beneficial bacteria.

Abstract: Lactobacillus acidophilus or bifidus does not grow and survive in yogurt for a long period of time. A differential inoculation procedure has been developed where by Lactobacillus acidophilus is first inoculated into heat treated milk or milk - sugar - fiber base and incubated until its population builds up sufficiently. Later, the regular yogurt cultures Streptococcus thermophilus and Lactobacillus bulgaricus are inoculated into the acidophilus growing yogurt mix. This procedure enables us to make yogurt with significantly high concentration of L. acidophilus bacteria in yogurt. Also dietetic fiber was introduced into the fruit base and then mixed with yogurt. Dietetic fiber we have employed not only benefits the health of the consumers, but also enhances the population of L. acidophilus. The fiber also thickens the yogurt due to its exceptional hydration properties. Vitamins and minerals are also included into the yogurt both to enhance the population of acidophilus and to supplement the yogurt.

Abstract: An improved method of growing acid-producing microorganisms (bacteria) used in cheese making is provided which gives enhanced bacterial counts and activities, and yields proper coccus/rod ratios in the case of mixed cultures used for making Italian cheeses such as mozzarella. The preferred method involves inoculating a starter medium with the appropriate microorganisms, followed by initial incubation until the pH of the medium drops to about 3.9-5.5; at this point the pH is raised to about 5.5-7.5, typically by the addition of a base such as sodium hydroxide. The medium is then allowed to further incubate to completion. In particularly preferred forms, the starter medium includes sweet whey, nonfat dry milk, and a minor proportion of lecithin, inasmuch as this medium gives enhanced results when used in conjunction with the improved method.

Abstract: Low cost, readily dispersible, phage-resistant cheese starter media are described which include milk-derived nutrients (e.g., nonfat milk and whey) along with a minor proportion of preferably free or unbound lecithin. The media also may advantageously include sodium tetraphosphate which assists in the dispersion of whey solids. The media of the invention can be used at significantly lower levels as compared with nonfat dry milk solids (e.g. 7 percent versus 12 percent), while nevertheless obtaining essentially equivalent results in terms of culture growth and final culture properties. A method of producing the media is also disclosed, involving liquid preblending of phosphates and lecithin, followed by addition thereof to milk-derived nutrients and reaction of the phosphates to tie up free calcium ion. Preferably, reaction is carried out for about 1 to 12 hours while agitating. The final step involves drying of the mixture to yield a substantially homogeneous, reconstitutable powder.

Abstract: Bulk starter cultures for use in cheese manufacture are prepared from a whey solids-containing culture medium. The medium is rennet-coagulable but remains uncoagulated throughout fermentation to produce the bulk starter culture. As used in cheese making, the medium is characterized by being substantially free of curd fines, and by the protein of the medium coagulating with the milk in the cheese vat, thereby increasing cheese yield.

Abstract: Low-moisture mozzarrella (pizza cheese) is prepared using a standard starter culture plus an additional culture selected from Pediococcus cerevisiae, Lactobacillus plantarum, Streptococcus faecalis, Streptococcus durans, and Lactobacillus casei, or mixtures thereof. Although the cheese is made by the usual processing steps, the cheese product has a reduced lactose sugar (and/or its monosaccharide derivatives) content due to the added culture, which metabolizes residual lactose during a cold temperature holding at the end of the process. The resulting cheese has improved properties for the manufacture of pizza, being substantially nonburning and having improving melt, flavor, and color characteristics.

Abstract: Bulk starters having optimized ratios of coccus (Streptococcus thermophilus) to rod (lactobacilli) bacteria are prepared in a whey-based culture medium characterized by defined proportions of acid-whey solids to sweet-whey solids, the sweet-whey preferably being partially delactosed whey. The medium and method are particularly adapted for use in manufacturing pasta filata cheeses.