Abstract: The invention relates to a process for the preparation of penicillin-free mycelium masses from water-containing penicillin production culture (=wet mycelium), which have been formed by fermentation, by removing the residual penicillin usually contained therein by subjecting the wet mycelium to anerobic lactic fermentation using penicillin-resistant Lactobacilli, in which, with the mycelium mass being broken down, a penicillin-free silage product results, which can be stored under anerobic conditions and is used as animal feed, in particular for cattle and pigs, or as fertilizer.

Abstract: A must is fermented with a combination of at least one yeast and at least one lactobacillus, the former being selected from the group of Saccharomyces cerevisiae and Kluyveromyces lactis and the latter being selected from the group of Lactobacillus casei and Lactobacillus hilgardii for their symbiotic ability and capability to produce a synergistic organoleptic effect which eliminates all after-taste of yeast. The must is inoculated such that the respective numbers of yeast germs and lactobacilli germs per ml have a ratio of from 1:10 to 1:500.

Abstract: A novel Lactobacillus clearans, Lactobacillus sulfurica and Lactobacillus nitrosus:which can decrease both Na.sub.2 S.9H.sub.2 O and/or NH.sub.3 when inoculated and cultured on:a medium comprising 5 g of meat extract, 5 g of peptone, 0.5 g of Na.sub.2 S.9H.sub.2 O, 5 g of glucose, 1 g of CaCO.sub.3, 0.5 ml of NH.sub.3 (as 100% ammonia) and 1 liter of water (pH, neutral);which shows no growth acceleration action even when said bacteria is cultured on a medium comprising a Stephenson-Wetham medium (hereafter merely referred to as (S-W); KH.sub.2 PO.sub.4 1 g, MgSO.sub.4.7H.sub.2 O 0.7 g, NaCl 1 g, (NH.sub.4).sub.2 HPO.sub.4 4 g; FeSO.sub.4.7H.sub.2 O 0.03 g, glucose 5 g)+vitamins (A: 900 IU, B.sub.1 : 1 mg, B.sub.2 : 1 mg, B.sub.6 : 1 mg, B.sub.12 : 5 gamma nicotinamide: 1.6 mg, calcium pantothenate: 8 mg, C: 64 mg, D.sub.2 : 120 IU)+casamino acid 1 g and 0.5 g of Na.sub.2 S.9H.sub.2 O and/or 0.5 ml (100% conversion) of NH.sub.

Abstract: A lactic acid fermented sunflower seed milk and imitation acidic dairy desserts and drinks made from vegetable seed milk and the product thereof. Lactic acid fermented sunflower seed milk and imitation acidic dairy desserts and drinks made from vegetable seed milk are obtained by inoculating sunflower seed milk with lactic acid bacteria to carry out fermentation, and subsequently adding acid drinks and/or organic acids to obtain the desired flavor.

Abstract: The purpose of the invention is the new enzyme L-2-hydroxy-4-methylpentanoic acid-dehydrogenase and its recovery from Lactobacillus confuses. The new enzyme can be used to enzymatically change L-2-hydroxy-4-methylpentanoic acid and various other L-2-hydroxy-carboxylic acids into the corresponding 2-ketocarboxylic acids or 2-keto-4-methylpentanoic acid and various other 2-ketocarboxylic acids into the corresponding L-2-hydroxycarboxylic acids.

Abstract: An improved method which differentiates or separates heterogeneous populations of fast and slow acid producing strains of bacteria by growth of the strains under closely controlled unique conditions so as to allow the selection of a colony of one or the other strains is described. Preferably a gelled, solid growth medium containing in admixture: (1) milk protein, a milk protein derivative, or a milk protein substitute; (2) an acid pH sensitive color change indicator; and, (3) a buffering agent is used. The colonies have a contrasting color within and around them because of the effect of the acid produced by the bacteria on the indicator. The growth of the bacteria is under anaerobic or near anaerobic conditions in order to achieve certainty in the colony selection for fast or slow acid production. The bacteria can also be mixed with phage which inhibit or kill the members of a heterogeneous or homogeneous population of bacteria on the medium and grown to produce phage resistant colonies.

Abstract: A liquid adherent disinfectant composition for topical application comprises an aqueous acidic suspension of previously coagulated casein containing an aliphatic sulfate detergent as the effective agent for solubilizing the casein and converting it to a mucilaginous condition. The preparation also preferably contains glycerin and Lactobacillus-elaborated antibiotic-like factors. The composition can be prepared by fermenting a nonfat dry milk culture medium with harmless lactic acid-producing bacteria, such as Lactobacillus acidophilus, until the casein coagulates, thereafter mechanically dispersing the coagulated casein and solubilizing it with the aliphatic sulfate detergent. The resulting disinfectant composition can be used as a teat dip for preventing mastitis in cattle, or for other topical disinfecting purposes with domestic animals. The compositions adhere to the areas to which they are applied while being readily removable by water washing.

Abstract: A process for preparing a transparent cosmetic material having a moisturizing effect in which lactic acid and casein hydrolysate formation are carried out simultaneously in skim milk by lactic acid bacteria and proteases and, subsequently, sterilization of the lactic acid bacteria and inactivation of the proteolytic enzyme are carried out simultaneously.

Abstract: Bacterial concentrates of cells of a Lactobacillus having the essential identifying characteristics of Lactobacillus sp. NRRL-B-15,036 which are useful for food fermentations are described. Lactobacillus sp. NRRL-B-15,036 ferments dextrose, but not sucrose or lactose, to produce lactic acid in the food. Lactobacillus sp. NRRL-B-15,036 is particularly useful for meat fermentations.

Abstract: Stabilized liquid suspensions of probiotic Lactobacilli are provided as a dispersion of the viable cells in sunflower seed oil for administration to animals. The viable cells prior to combining with the oil have been dried at a favorable pH and in the presence of stabilizing additives. The dried cells are further characterized by having a low water activity. The invention has particular utility in administering Lactobacillus acidophilus cells as a drench to domestic animals.

Abstract: A method is described for producing fermented foods by generating lactic acid in the food using a culture of a lactobacillus similar to Lactobacillus casei subspecies alactosus NRRL-B-12,344 and a stimulatory food grade metal salt, wherein the culture has unique rapid low temperature fermentation characteristics and wherein lactose, glycogen, and starch are not fermented by the culture. The preferred Lactobacillus casei subspecies alactosus is NRRL-B-12,344 or strains having low temperature food fermentation characteristics in common with this strain. In order to provide rapid fermentation, the stimulatory, food grade metal salt, usually a manganese salt, is provided in the food or the culture which is added to the food with the selected lactobacillus to accelerate fermentation. The cultures are particularly suited for the controlled fermentation of carbohydrates, naturally present in or added to the food to provide a selected final pH.

Abstract: D-lactic acid is obtained by fermentation of a nutritive medium containing glucose and/or lactose and other usual additives by means of Lactobacillus bulgaricus DSM 2129.

Abstract: .alpha.-glycerophosphate oxidase is produced by cultivating microorganisms belonging to genus Pediococcus, Streptococcus, Lactobacillus or Leuconostoc in a nutrient medium containing at least one compound selected from the group consisting of .alpha.-keto acids represented by the formula,R--COCOOHwherein R is CH.sub.3 (CH.sub.2).sub.m --, HOOC(CH.sub.2).sub.n -- or CH.sub.2 (OH)CH(OH)CH(OH)CH-- (in which m is an integer of 1 to 3 and n is an integer of 0 to 2) and salts thereof, and then .alpha.-glycerophosphate oxidase is recovered from the resulting culture broth. .alpha.-ketobutyric acid, .alpha.-ketovaleric acid, .alpha.-ketocaproic acid, .alpha.-ketomalonic acid, oxalacetic acid, .alpha.-ketoglutaric acid and .alpha.-ketogluconic acid are disclosed.

Abstract: Lactobacillus and Streptococcus are cultured by special process steps to derive by controlled transmutation a strain of organisms having high tolerance to acidity above 1.5%, and are tolerant to metallic salts such as cobalt carbonate which tend to poison such organisms by limiting growth. The organisms are cultured in a transfer process from starter organisms that tend to clump in the presence of metallic ions to develop the improved strain which does not clump when cultured in the presence of metallic salts thereby permitting increased production. A characterizing feature of the resulting transmuted organisms therefore is the freedom of a tendency to clump in the presence of the cobalt ion, a feature uncharacteristic of the starting organisms. The organisms are useful for enhancing animal and plant growth.

Abstract: Yogurt having a reduced increase in acidity and bitterness during storage at ambient temperature is produced by fermenting milk with Streptococcus thermophilus and a Lactobacillus bulgaricus strain which has low proteolytic activity and allows a DNA-DNA hybridization of from 80 to 100%. A thickening strain of Streptococcus thermophilus may be used. The yogurt may be packed under sterile conditions and stored at about 20.degree. C.

Abstract: A process is disclosed in which an amino acid-producing microorganism having an ability to assimilate lactic acid is aerobically cultivated in the presence of at least one lactic acid microorganism in an aqueous nutrient medium containing at least one carbohydrate which is assimilable by the lactic acid microorganism but nonassimilable or weakly assimilable by the amino acid-producing microorganism as the main carbon source and an accumulated amino acid is recovered from the culture broth. An industrially advantageous production of an amino acid has become feasible by utilizing inexpensive carbon sources or those organic substances in agricultural or livestock wastes that have heretofore not been effectively utilized.

Abstract: A method for the preparation of naturally stabilized, thick bodied, fermented milk products by fermentation is described. Mixed cultures of milk fermenting, non-slime, lactic acid producing bacteria and slime producing Streptococcus lactis, Streptococcus cremoris or mixtures thereof having the thickening characteristics in milk of Streptococcus cremoris NRRL-B-12,361, 12,362 or 12,363 are used, preferably in addition with a diacetyl producing bacterium for flavor. The fermented milk products are thick bodied without any ropiness or sliminess and are stable to separation of whey from curd upon storage at refrigeration temperatures, with little or no added stabilizing agents such as gums and starches or thickening agents such as added non-fat milk solids. The preferred product is a thick bodied buttermilk.

Abstract: The present invention relates to deodorization of excrement by Lactobacillus strains in cultivation of said strains with S-, N- or C-compounds which are odoriferous components of said excrement and/or certain amino acids.

Abstract: A process is provided for improving the recovery of microbial cell biomass, which includes the steps of subjecting a culture broth containing chain-forming microorganisms to shearing conditions sufficient to shorten the chain-length of microbial cells whereby the packed cell volume of the cell biomass is substantially reduced and then recovering the thus treated biomass from the broth by centrifugation.

Abstract: A process for purifying an enzyme such as glucose isomerase which comprises precipitating nucleic acids from a cell-free, heat-treated enzyme solution in a suitable buffer and chromatographing the supernatant on a cellulosic medium. Subsequent chromatography on a hydrophilic, molecular-sieve medium affords enzyme of about 90% purity.

Abstract: A composition comprising intracellular or extracellular glucose isomerase may be purified by a method comprising heat treatment at a temperature from about 40.degree. C. to about 80.degree. C. The resultant enzyme solution, when utilized to prepare an immobilized enzyme system, is operationally equivalent to glucose isomerase purified by the traditional physico-chemical methods.

Abstract: A process for purifying glucose isomerase comprises the steps of acid treatment and salt fractionation. An enzyme solution is treated with an acid, such as acetic acid, to a pH from about 3.5 to about 5.0. The proteinaceous solids are collected and extracted with a buffer, such as imidazole, whose solution has a pH of about 6 to about 8. The solution is then collected and a salt, such as ammonium sulfate, is dissolved therein from about 40% to about 50% of its saturation point. The proteinaceous solids which form are removed and additional ammonium sulfate is dissolved to attain from about 41% to about 60% of its saturation point, followed by collection of the solids containing purified enzyme. A composition which preserves enzyme activity upon storage of glucose isomerase and which imparts resistance to thermal deactivation of said enzyme comprises an aqueous solution of glycerol, a buffer whose solution is at a pH of about 6 to about 8, divalent cobalt ions and magnesium ions.

Abstract: A method of packaging, and the package so produced, for maintaining living organisms viable for a long period of time. The living organisms, such as bacteria, fungi, algae, etc., are mixed with a carrier, such as peat. The organism-carrier mixture is then disposed in a package, such as a heat-sealable plastic envelope, and a gaseous atmosphere is provided in the package effective to induce and maintain substantial nonvegatative state formation of the organisms. Some organisms will form cysts, others spores, but whatever nonvegetative state is assumed, the organisms will be much less susceptible to heat, cold, starvation, and other adverse environmental factors. Suitable gaseous atmospheres include nitrogen, helium, and argon gases. The package is then sealed to prevent contamination of the atmosphere therein.

Abstract: A concentrated bacterial culture, capable of being cooled to temperatures as low as about -40.degree. C. for storage without rapid freezing and with minimum damage to the bacterial cells, is prepared by diluting a conventionally prepared concentrated cell paste with a liquid anti-freeze agent containing one or more water freezing point depressants which are water-soluble, are non-injurious to the bacteria, and do not form crystals when cooled to a predetermined temperature within the range of about 5 to about -40.degree. C. The amount of the freezing point depressant(s) is sufficient to prevent formation of ice crystals from the water present in the diluted product when cooled to the predetermined temperature. The culture, which does not become hard or crystalline upon being cooled to temperatures as low as -40.degree. C., can be warmed to a temperature convenient for sampling, assaying and blending and then re-cooled to a cold storage temperature without an appreciable reduction in viability.

Abstract: An improved process for producing .alpha.-glycerophosphate oxidase provides yields of more than 1500 U per liter. The enzyme is produced by growing a member of the family Lactobacillaceae in a medium comprising pyruvate and an inducer for .alpha.-glycerophosphate oxidase. In the preferred embodiment, a medium comprising a mixture of glucose and pyruvate as carbon sources provides a synergistic effect on the production of .alpha.-glycerophosphate oxidase.