Abstract: Bacillaene producing bacteria and compositions containing bacillaene producing bacteria can be used as probiotic feed ingredients. Bacillaene or derivatives thereof can be used for treating bacterial diseases.

Abstract: The current invention concerns a new B. subtilis strain with strong inhibition of C. perfringens and its use as a probiotic.

Abstract: The current invention concerns a new B. licheniformis strain with strong inhibition of C. perfringens and its use as probiotic.

Abstract: A composition contains at least one microorganism which can form a phosphate or carbonate precipitate in an alkaline medium, and at least one calcium source. The composition has at least one silicon compound having at least one Si-atom, at least one C-atom, and at least one H-atom. The composition can be used in a method for producing a construction product.

Abstract: The current invention concerns a new B. subtilis strain with strong inhibition of swine and poultry related pathogens and its use as probiotic.

Abstract: The present invention relates to a process for the fermentative production of L-amino acids using microorganisms of the Enterobacteriaceae family, which harbor an attenuated proP gene, to the microorganisms suitable for said production and to polynucleotides coding for variants of the ProP transporter.

Abstract: The current invention concerns a new B. subtilis strain with strong inhibition of C. perfringens and its use as a probiotic.

Abstract: The invention relates to a process for the fermentative preparation of sulphur-containing amino acids chosen from the group of L-methionine, L-cysteine, L-cystine, L-homocysteine and L-homocystine, comprising the steps: a) provision of a microorganism of the family Enterobacteriaceae or of a microorganism of the family Corynebacteriaceae which has an increased thiosulphate sulphurtransferase activity compared with the particular starting strain; b) fermentation of the microorganism, from a) in a medium which contains an inorganic source of sulphur chosen from the group of salt of dithiosulphuric acid or a mixture of a salt, of dithiosulphuric acid and a salt of sulphuric acid, a fermentation broth being obtained, and c) concentration of the sulphur-containing amino acid in the fermentation broth from b).

Abstract: The present invention relates to a process for the fermentative production of L-amino acids using microorganisms of the Enterobacteriaceae family, which harbour an attenuated proP gene, to the microorganisms suitable for said production and to polynucleotides coding for variants of the ProP transporter.

Abstract: The invention relates to a process for the fermentative preparation of sulphur-containing amino acids chosen from the group of L-methionine, L-cysteine, L-cystine, L-homocysteine and L-homocystine, comprising the steps: a) provision of a microorganism of the family Enterobacteriaceae or of a microorganism of the family Corynebacteriaceae which has an increased thiosulphate sulphurtransferase activity compared with the particular starting strain; b) fermentation of the microorganism, from a) in a medium which contains an inorganic source of sulphur chosen from the group of salt of dithiosulphuric acid or a mixture of a salt, of dithiosulphuric acid and a salt of sulphuric acid, a fermentation broth being obtained, and c) concentration of the sulphur-containing amino acid in the fermentation broth from b).

Abstract: Disclosed herein is a process for the fermentative preparation of sulphur-containing amino acids chosen from the group of L-methionine, L-cysteine, L-cystine, L-homocysteine and L-homocystine, comprising the steps: a) provision of a microorganism of the family Enterobacteriaceae or of a microorganism of the family Corynebacteriaceae which has an increased thiosulphate sulphurtransferase activity compared with the particular starting strain; b) fermentation of the microorganism from a) in a medium which contains an inorganic source of sulphur chosen from the group of salt of dithiosulphuric acid or a mixture of a salt of dithiosulphuric acid and a salt of sulphuric acid, a fermentation broth being obtained, and c) concentration of the sulphur-containing amino acid in the fermentation broth from b).

Abstract: Disclosed herein is a process for the fermentative preparation of sulphur-containing amino acids chosen from the group of L-methionine, L-cysteine, L-cystine, L-homocysteine and L-homocystine, comprising the steps: a) provision of a microorganism of the family Enterobacteriaceae or of a microorganism of the family Corynebacteriaceae which has an increased thiosulphate sulphurtransferase activity compared with the particular starting strain; b) fermentation of the microorganism from a) in a medium which contains an inorganic source of sulphur chosen from the group of salt of dithiosulphuric acid or a mixture of a salt of dithiosulphuric acid and a salt of sulphuric acid, a fermentation broth being obtained, and c) concentration of the sulphur-containing amino acid in the fermentation broth from b).