Abstract: A method of converting starch to glucose and fermenting glucose to lactic acid, including simultaneous saccharification and fermentation through use of a novel consortium of bacterial strains.

Abstract: Optically active 2-hydroxy-4-phenyl-3-butenoic acid can be obtained by treating 2-oxo-4-phenyl-3-butenoic acid with an optionally treated microorganism capable of asymmetrically reducing the 2-oxo-4-phenyl-3-butenoic acid into (R)-2-hydroxy-4-phenyl-3-butenoic acid or (S)-2-hydroxy-4-phenyl-3-butenoic acid to thereby asymmetrically reduce the same into (R)-2-hydroxy-4-phenyl-3-butenoic acid or (s) -2-hydroxy-4-phenyl-3-butenoic acid.

Abstract: Lactobacillus delbrueckii sub-species bulgaricus ATCC-55163, a strain of Lactobacillus delbrueckii sub-species bulgaricus that can produce essentially stereoisometrically pure L-(+)-lactic acid, and a process for producing essentially stereoisometrically pure L-(+)-lactic acid using the strain are disclosed. A method for producing a mutant strain of Lactobacillus that produces essentially stereoisometrically pure lactic acid is also disclosed.

Abstract: A method is provided for reducing the quantity of endotoxin circulating in the blood plasma of a living subject affected by an endotoxin-mediated clinical state. The method employs a formulated preparation comprising at least one persistent, acid-resistant, and colonizing Lactobacillus species in combination with a biocompatible carrier. The user then introduces the formulated preparation to the gastrointestinal tract of the subject on one or on multiple occasions.

Abstract: The invention relates to a novel microorganism strain Lactobacillus casei ssp. rhamnosus LC-705, DSM 7061, having a yeast and mold controlling effect, to bacterial preparations comprising this strain, alone or in combination with a bacterium of the genus Propionibacterium or another strain of the bacterium Lactobacillus casei and/or with conventional agents used for yeast and mold control. The invention also relates to the use of said strain and said bacterial preparations for yeast and mold control and to a method for controlling the growth of yeasts and molds using a bacterial preparation comprising said strain.

Abstract: The antibiotic reuterin is obtained by cultivating strains of Lactobacillus reuteri under controlled conditions. Reuterin has inhibitory activity against Gram positive and Gram negative bacteria, against yeast, Saccharomyces cerevisiae, and against the protozoan, Trypanosoma cruzi. Reuterin producing strains are identified by grown inhibition of susceptible microorganisms in the presence of glycerol or glyceraldehyde.

Abstract: The present invention discloses the preparation of R-configured trialkylsilylethynyl .alpha.-alcohols from similarly substituted .alpha.-ketones, and vice versa, catalyzed by the alcohol dehydrogenase of Lactobacillus kefir, ATCC No. 35411. Also disclosed is the acceptance or transfer of a hydride ion from or to the pro-R face of NADPH or NADP, respectively, as catalyzed by that enzyme.

Abstract: The present invention provides a cosmetic material which consists of a disintegration phase which is obtained by harvesting lactic acid bacterial cells from the lactic fermentation broth, disintegrating the cells, subjecting the broken cells to centrifugation to give a supernatant and adding to the supernatant 10 .mu.M of 500 .mu.M of at least one metal ions followed by filtration to obtain a filtrate and an extraction phase which is obtained by extracting cell pellets precipitated by the centrifugation step in (a) with water or an organic solvent and a non-ionic surfactant and subjecting the extract to filtration to obtain a filtrate. The cosmetic material of the present invention exhibits properties of scavenging harmful oxygen species, reinforcing DNA repair system of the skin and reinforcing immune systems of the skin. It further comprises mannitols or flavonoids in order to enhancing its ability of scavenging harmful oxygen species.

Abstract: The invention relates to a procedure for the preparation of D-(-)-lactic acid in which a strain of Lactobacillus bulgaricus capable of converting lactose into D-(-)-lactic acid to an extent of more than 50%, is cultivated in a medium containing lactose. It is known that galactose-positive Lactobacillus strains produce mainly L-lactic acid, and galactose-negative strains produce D-(-)-lactic acid almost exclusively, but leave the galactose part of lactose unchanged, the D-(-)-lactic acid being thereafter recovered. Strains suitable for use in the present procedure are Lactobacillus bulgaricus CBS 743.84, CBS 687.85, and CBS 688.85.

Abstract: The present invention comprises a novel strain of Lactobacillus johnsonni FERM BP-2680, a lactic acid bacteria preparation using the Lactobacillus johnsonni FERM BP-2680, and a process of manufacturing the lactic acid bacteria preparation. The process includes the steps of inoculating the Lactobacillus johnsonni FERM BP-2680 into a medium containing fermentable sugar as a major carbon source, cultivating and proliferating under cultivation conditions adapted to anaerobes or facultative anaerobes, and further isolating the Lactobacillus johnsonni from the medium and drying the isolated Lactobacillus johnsonni with a protective agent to produce the lactic acid bacteria preparation. Optionally a bulking agent may be added to control cell concentration of the preparation. The preparation containing Lactobacillus johnsonni FERM BP-2680 is used to suppress harmful bacteria in the digestive tract of mammals.

Abstract: Optically active 2-hydroxy-4-phenyl-3-butenoic acid can be obtained by treating 2-oxo-4-phenyl-3-butenoic acid with an optionally treated microorganism capable of asymmetrically reducing the 2-oxo-4-phenyl-3-butenoic acid into (R)-2-hydroxy-4-phenyl-3-butenoic acid or (S)-2-hydroxy-4-phenyl-3-butenoic acid to thereby asymmetrically reduce the same into (R)-2-hydroxy-4-phenyl-3-butenoic acid or (S)-2-hydroxy-4-phenyl-3-butenoic acid.

Abstract: 2-Oxo-4-phenylbutyric acid is treated with a microorganism, which has been optionally treated, capable of asymmetrically reducing 2-oxo-4-phenylbutyric acid into either (R)-2-hydroxy-4-phenylbutyric acid or (S)-2-hydroxy-4-phenylbutyric acid, and the (R)-2-hydroxy-4-phenylbutyric acid or (S)-2-hydroxy-4-phenylbutyric acid thus produced is recovered to thereby give optically active 2-hydroxy-4-phenylbutyric acid.The optically active 2-hydroxy-4-phenylbutyric acid is an important intermediate in the synthesis of various drugs such as a remedy for hypertension.

Abstract: A fermented pectin-based substance containing diacetyl is prepared by fermenting an aqueous pectin slurry with a lactic acid-producing bacteria under aerobic conditions. Prior to fermentation, the pectin may be incubated with a pectinase.

Abstract: The present invention discloses the preparation of R-configured trialkylsilylethynyl .alpha.-alcohols from similarly substituted .alpha.-ketones, and vice versa, catalyzed by the alcohol dehydrogenase of Lactobacillus kefir, ATCC No. 35411. Also disclosed is the acceptance or transfer of a hydride ion from or to the pro-R face of NADPH or NADP, respectively, as catalyzed by that enzyme.

Abstract: Leuconostoc dextranicum NRRL-B-18242 which produces a slushy, applesauce-like dextran with a particulate structure is described. The dextran is dried and used in foods and the like.

Abstract: A method and apparatus for introducing probiotic bacteria into the digestive tract of a bird in order to exclude undesirable bacteria therefrom, and inoculated eggs produced thereby, are disclosed. In a preferred embodiment of the invention, a fertile bird egg is administered a Salmonella competitive exclusion culture. The culture is preferably administered into the air cell of the egg in an amount effective to colonize the digestive tract of the embryonic bird contained within the egg, and the culture preferably comprises at least one anaerobic bacteria of intestinal origin.

Abstract: A new strain Lactobacillus sp. KPB-176, which does not possess strict selectivity for specific media and which involves no reduction in the productivity of polysaccharides even during subculture, was isolated from kefir grains. When this new strain is cultured on a medium containing milk whey and casamino acid or when on a medium containing carbohydrate and yeast extract, capsular polysaccharides are produced in high yields.

Abstract: A phenylethanol dehydrogenase capable of catalyzing the reduction of acetophenone to R(+)-phenylethanol in the presence of NADPH was isolated from Lactobacilli such as Lactobacillus kefir. The dehydrogenase is also capable of catalyzing the reduction of aromatic, alicyclic and aliphatic ketones selected from the group consisting of p-bromoacetophenone, methylcyclohexanone, acetone, methyl hexyl ketone, 4-phenyl-2-butanone, 1-phenyl-1,2-propanedione, ethyl pentyl ketone, pinacolone, propiophenone and p-chloroacetophenone. The dehydrogenase is rapidly inactivated by EDTA, but conventional inhibitors, chelators and SH-protecting reagents have only a slight effect on activity. The enzyme has a K.sub.M of 6.times.10.sup.-4 M for acetophenone. The dehydrogenase is capable of catalyzing the enzymatic reduction of carbonyl compounds to form optically active hydroxy compounds in the presence of NADPH.

Abstract: Optically active 2-hydroxy-4-phenyl-3-butenoic acid can be obtained by treating 2-oxo-4-phenyl-3-butenoic acid with an optionally treated microorganism capable of asymmetrically reducing the 2-oxo-4-phenyl-3-butenoic acid into (R)-2-hydroxy-4-phenyl-3-butenoic acid or (S)-2-hydroxy-4-phenyl-3-butenoic acid to thereby asymmetrically reduce the same into (R)-2-hydroxy-4-phenyl-3-butenoic acid or (S)-2-hydroxy-4-phenyl-3-butenoic acid.

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 process for the enzymatic preparation of acetoin, particularly (+)-acetoin, employs a diacetyl reductase which can be obtained from a yeast or Lactobacillus strain.

Abstract: A novel urease having an optimal pH for activity in the acidic region is produced by a microorganism belonging to the genus Lactobacillus or Streptococcus. The urease is superior to the conventional urease in pH stability, temperature stability and alcohol stability.

Abstract: The invention provides a process for preparing L-rhamnose by hydrolyzing a rhamnosidic bond of a glycoside having rhamnose in a terminal position, by enzymatically hydrolyzing the glucoside with an enzyme combination comprising biological structural material degrading enzyme and a naringinase preparation which has a higher rhamnosidase activity than beta-glucosidase activity. Preferably the enzyme combination having rhamnosidase activity together with additional enzyme activity is a selected partially purified enzyme preparation having high rhamnosidase activity and low glucosidase activity together with biological structural material degrading activity. More preferably the additional enzyme activity is derived from an enzyme of the group consisting of protease, lipase, pectinase, cellulase and hemicellulase.

Abstract: A method for fermenting diacetyl and acetoin with a lactic acid bacterium by adding one or more additives selected from ferroporphyrin, heme protein, an animal tissue containing ferroporphyrin and blood and metal salts to a culture substrate containing a sugar source which a lactic acid bacterium can use, inoculating the lactic acid bacterium into the substrate and then aerobically culturing the bacterium with shaking or under aeration. A culture solution containing high concentrations of diacetyl and acetoin obtained by the present invention or its diacetyl concentrate is used to increase or improve the flavor of foods such as oils and fats, e.g., butter, margarine, cheeses, shortening, etc., confectionery, creams and the like.

Abstract: A process for removing endotoxin from Gram-negative polysaccharides such as H. influenzae polyribosylribitol phosphate by mixing with a nonionic resin, a detergent and a chelating agent.

Abstract: Process for the preparation of sulphur-containing hydrocarbon chains, which consists in producing a fermentative action of two types of bacteria, lactic bacteria and bacteria of the genus Desulfovibrio, in a medium of soluble carbohydrates, to which culture medium sulphur is added in the form of salts or as elemental sulphur, the fermentation process being stopped at the point at which the proportion of sulphur-containing carbohydrate reaches its maximum, by means of alkalinization of the medium and subjecting the latter to a thermal shock at between 80.degree. and 90.degree. C., the medium finally being acidified or neutralized.As a variant, sulphur is bound directly to carbohydrate molecules with a reaction time inversely proportional to the working pressures and temperatures.

Abstract: Lactobacillus fermentum TK 1214 produces an acid urease that is useful in decomposing urea that gives an objectionable taste when present in fermented foods. The urease produced has an optimum activity at a pH of 2.8-4.0 and at a temperature of about 60.degree. C. The fermented foods may be treated with either intact cells or a cell extract of the microorganism, either during fermentation of the foods or after fermentation has been completed.

Abstract: Disclosed is a method of growing a mixture of two or more species of lactic acid producing bacteria whose growth rates are differently affected by the pH of the nutrient growth medium. The method involves maintaining the pH of the medium at a low level which actively selects for the growth of one species until that species has reached the desired concentration. The pH is then raised to a level that actively selects for the growth of another species and maintained at this level until that species has reached the desired concentration. The method is especially useful for preparing a starter culture for Italian type cheese containing a mixture of coccus and rod bacteria because the ratio of these bacteria, one to the other, can be closely controlled.

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: Mutant microorganisms comprising Lactobacillus fermentum Lex.sup.+ which are obtained from Lactobacillus fermentum produce lysine in a significantly greater quantity than the wildtype microorganism. The microorganism is added to a sourdough starter to produce bread of increased nutritive content, such as flat bread. Freeze-dried cultures of the microorganism may be added to cereal grains such as wheat in bulk to increase the basic nutritive protein quality of the wheat, whereby foodstuffs produced from the cereal grains have increased protein values. Cultures of the microorganisms in admixture with yeast may be used as a bread starter.

Abstract: Mutant microorganisms comprising Lactobacillus ferementum Lex.sup.+ which are obtained from Lactobacillus fermentum produce lysine in a significantly greater quantity than the wildtype microorganism. The microorganism is added to a sourdough starter to produce bread of increased nutritive content, such as flat bread. Freeze-dried cultures of the microorganism may be added to cereal grains such as wheat in bulk to increase the basic nutritive protein quality of the wheat, whereby foodstuffs produced from the cereal grains have increased protein values.

Abstract: This invention relates to dipeptidase of lactic acid bacteria in isolated form, characterized by a molecular weight of 55 kD.+-.5 kD; an isoelectric point of 4.4.+-.0.4; a substrate range including the dipeptides leu-leu, leu-met, leu-val, leu-gly, val-leu, phe-leu and ala-ala, but not the dipeptides his-leu, .gamma.-glu-leu, gly-leu, .alpha.-glu-ala and peptides of 3 or more amino acid residues; and a hydrolyzing activity with a temperature optimum at 50.degree. C..+-.10.degree. C., a pH optimum at 8.+-.1, and sensitivity to the metal chelating EDTA and to the reducing agents dithiotreitol and mercaptoethanol.

Abstract: Microorganisms suitable for the stabilization of meat products. The present invention is intended to provide novel microorganisms, which lead within a short period of time to a particularly pure and agreeable aroma, a satisfactory pickled color and a stable product. The microorganisms Lactobacillus curvatus DSM 4265, Micrococcus varians DSM 4263, and Debaryomyces hanseneii DSM 4260 lead to the desired results.

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 biodeodorizer and a process to prepare the biodeodorizer which comprises (a) at least one strain selected from the group consisting of Lactobacillus deodorans, Lactobacillus clearans and a mixed strain of Lactobacillus sulfurica and Lactobacillus nitrosus, and (b) Streptococcus faecalis having the ability to produce antibiotics.

Abstract: A process for the recuperation, in a form usable by Man, of the proteins present in the sullage of the dairy industry. This process is effected in a number of devices successively including a biological pre-neutralizing tank, in which the alcaline sullage is submitted to acidic fermentation and is freed from sand, a neutralizing reactor for a further acidification of this sullage by depositing natural zoogloea over the divided materials which are within the reactor, a flocculating device for coagulation of the proteins in the sullage in the shape of proteinic flakes under controlled pH conditions, and a floatation device in which the proteins are floated by micro-bubbles and gathered by scraping. A novel combined flocculation and floatation adjuvant is described; it increases the isoelectric pH, so as to decrease consumption of added acid and increase the flocculation pH range.

Abstract: A biologically pure culture of a strain of bacteria of a Lactobacillus species in which the bacteria have avid adherence to intestinal cells, are able to survive at low pH, and produce large amounts of lactic acid.

Abstract: The subject matter of the invention is a new D(-)-mandelate-dehydrogenase and obtaining it from Lactobacillus curvatus DSM 20019 (obtainable from the German Collection of Microorganisms). The new enzyme can be used for the enzymatic conversion of D(-)-mandelic acid and various other D-2-hydroxycarboxylic acids into the corresponding 2-ketocarboxylic acids or from benzoyl formate and various other 2-ketocarboxylic acids conversion to the corresponding D-2-hydroxycarboxylic acids.

Abstract: The process for preparing concentrated amounts of lyophilized micro-organisms employs an ultrafiltration with a supply of nutritive substrates and the supply of a neutralizing agent in the fermenter, and further comprises the following steps:(a) ceasing to supply substrates while cooling;(b) continuing the ultrafiltration until the obtainment of a primary concentrate (40-80 kg dry weight of bacteria/cu. m) and cooling to 15.degree.-20.degree. C.;(c) washing the primary concentrate with mineral salts and amino acids, oligo-elements and vitamins;(d) concentrating by ultrafiltration to 90-220 kg dry weight of bacteria/cu. m;(e) cooling to 5.degree. C. and adding a protector;(f) deep freezing and lyophilizing.The process particularly applies to the preparation of lactic bacteria.

Abstract: A simultaneous sequential anaerobic fermentation process for the in vitro production of propionic and acetic acids is disclosed. The process comprises employing an obligatory two-component co-culture which maintains a relatively constant ratio of species populations over multiple passages. A first co-culture component is a Lactobacillus or Streptococcus which homofermentatively converts the hexose to lactic acid. A second microorganism in the co-culture is a Veillonella which is metabolically incapable of assimillating the hexose and converts the lactic acid product to propionic and acetic acids. The co-culture is inoculated into a nutrient growth feedstock such as whole whey or a clarified dairy whey lactose permeate which contains a metabolizable source of a hexose such as glucose, lactose or sucrose.

Abstract: The disclosure describes a method for producing lactic acid from carbohydrate-containing media by continuous fermentation utilizing particular methods of media pretreatment, cell-recycle fermentation, fermentation broth acidification, and lactic acid separation.

Abstract: The adhesion of non-pathogenic bacteria to the stomach and intestines of humans and animals is increased by the administration of the bacteria in the presence of a protein, designated adhesive promoting protein, which can be produced by cultivating lactic acid bacteria in a medium with the addition of forms of sugar of enhanced concentration. A preparation to increase said adhesion contains non-pathogenic bacteria cultivated in the manner described above, together with adhesive promoting protein.

Abstract: The invention comprises a novel starter medium for the commercial propagation of acid producing bacteria, such as those used in food fermentation processes. The compositions are unique in that they contain a highly effective buffering ingredient which is a sodium, potassium, or ammonium salt or double salt of a linear aliphatic dibasic acid having from three to seven carbon atoms. The salts are present in an amount sufficient to maintain the growth medium at pH levels of about 5.0 or above during the time in which the bacteria are multiplying in the culture medium. Disodium or diammonium succinate, glutarate, or adipate are materials which have been found to be particularly effective. These may be used in combination with nutrients such as whey, whey permeate, nonfat dried milk, yeast extract, and diammonium phosphate. The addition of trace quantities of certain metals promotes the growth and activity of the acid producing bacteria.

Abstract: A variant strain of the organism Lactobacillus delbrueckii, accession number ATCC 53197, is provided as well as an improved process for the preparation of lactic acid by the fermentation of carbohydrates using the method strain of Lactobacillus delbrueckii.

Abstract: The novel variant Lactobacillus bulgaricus sensitive at a lower temperature, that is, showing a weak tendency towards formation of lactic acid in a range of the lower temperature, and the method for the selection of the variant, are disclosed. By employing the variant, it is possible to produce a fermented milk or lactic acid beverage in which the rate of increase in the sour taste after preservation at a lower temperature is significantly lowered.Cultures of the variant Lactobacillus bulgaricus have been deposited with the Fermentation Research Institute, Agency of Industrial Science and Technology and accorded the number of FERM BP-1041.

Abstract: For the determination of the transaminasae by reaction of a corresponding amino acid with .alpha.-ketoglutaric acid to form glutamate and the .alpha.-keto acid corresponding to the amino acid used, and measurement of the .alpha.-ketonic acid formed by reduction in the presence of lactate dehydrogenase (LDH) and optionally of malate dehydrogenase (MDH) with NADH, forming NAD.sup.+ and .alpha.-oxy acid, use is made of D-LDH from lactic acid bacterium.

Abstract: A process for the preparation of histaminase, respectively a histaminase containing material, is described. Histaminase is a diamine-oxidase which metabolizes histamine.According to the process at least one microorganism which produces in its cells histaminase, is cultivated and as soon as a sufficient number of microorganisms has grown, the microorganisms are isolated from the culture medium. Adhering culture medium is removed from the microorganisms and the microorganism cells are broken up and comminuted.The product can be dried in the vacuum, cooled and stored or it can be used to produce products having a higher content of histaminase or to produce a pure histaminase.Preferably a mixture of microorganisms is cultivated which contains at least one microorganism selected from the group lactobacillus and at least one yeast selected from the group candida.

Abstract: The invention provides a method for producing lactic acid by continuous fermentation utilizing particular methods of media pretreatment, cell-recycle fermentation, fermentation broth acidification, and lactic acid separation.

Abstract: The present invention provides a new pyruvate oxidase which decarboxylates pyruvate with the formation of hydrogen peroxide, characterized in that it is active without the addition of FAD, TPP and divalent metal ions.The present invention also provides a process for preparing this new enzyme and a reagent containing it.

Abstract: The enzyme D-2-hydroxy-4-methylpentanoic acid dehydrogenase has been prepared by culturing readily available Lactobacillus or Leuconostoc, microorganisms, such as Lactobacillus casei ssp. pseudoplantarum and Leuconostoc mesenteroides. The microbiologically produced enzyme has special characteristics and is capable of converting D-2-hydroxycarboxylic acids, such as D-2-hydroxy-4-methylpentanoic acid to the corresponding 2-ketocarboxylic acid and is capable of enzymatically converting 2-ketocarboxylic acids, such as 2-keto-4-methylpentanoic acid and 2-ketobutyric acid to the corresponding D-2-hydroxycarboxylic acid.