The invention discloses a synergistic composition comprising a mix of bacteria of the genera Lactobacillus and Propionibacterium which is particularly useful to reduce or eliminate contamination by bacteria of the genus Salmonella and fungi, thus also preventing the occurrence of mycotoxins in soybean meal and its derivatives.

The invention discloses a synergistic composition comprising a mix of bacteria of the genera Lactobacillus and Propionibacterium which is particularly useful to reduce or eliminate contamination by bacteria of the genus Salmonella and fungi, thus also preventing the occurrence of mycotoxins in soybean meal and its derivatives.

The present invention relates to a process for obtaining a biomass composition of a bacterium strain with bactericidal activity which inhibits or kills various pathogenic bacteria.

The present invention relates to a process for obtaining a biomass composition of a bacterium strain with bactericidal activity which inhibits or kills various pathogenic bacteria.

The Lactobacillus curvatus strain deposited as DSM18775 is used as a biopreservative culture in a wide range of meat products due to its production of bacteriocin. The present invention relates to Lactobacillus curvatus strains having an extended lag phase of at least 24 hours at 30° C. relative to DSM18775. In a presently preferred embodiment, the strains are mutants of DSM18775, such as the Lactobacillus curvatus strain deposited as DSM32590 and the Lactobacillus curvatus strain deposited as DSM 32591. Further, the invention relates to a method for inhibiting Listeria in a food product comprising adding bacteria of a Lactobacillus curvatus strain according to the invention to a food product in a concentration of at least 10.sup.5 CFU/g.

The Lactobacillus curvatus strain deposited as DSM18775 is used as a biopreservative culture in a wide range of meat products due to its production of bacteriocin. The present invention relates to Lactobacillus curvatus strains having an extended lag phase of at least 24 hours at 30° C. relative to DSM18775. In a presently preferred embodiment, the strains are mutants of DSM18775, such as the Lactobacillus curvatus strain deposited as DSM32590 and the Lactobacillus curvatus strain deposited as DSM 32591. Further, the invention relates to a method for inhibiting Listeria in a food product comprising adding bacteria of a Lactobacillus curvatus strain according to the invention to a food product in a concentration of at least 10.sup.5 CFU/g.

Biologically pure cultures of Bacillus subtilis Maseca-1 strain were isolated from the pericarp of nixtamalized corn. The Bacillus Maseca-1 strain was characterized and found to produce peptides and/or other compounds that have antimicrobial activity. An extract prepared from the Bacillus Maseca-1 strain is active against microorganisms such as bacteria and mold and may be used as an agent to inhibit the growth of undesirable microorganisms and thereby prevent spoilage and extend the shelf life in foods.

Biologically pure cultures of Bacillus subtilis Maseca-1 strain were isolated from the pericarp of nixtamalized corn. The Bacillus Maseca-1 strain was characterized and found to produce peptides and/or other compounds that have antimicrobial activity. An extract prepared from the Bacillus Maseca-1 strain is active against microorganisms such as bacteria and mold and may be used as an agent to inhibit the growth of undesirable microorganisms and thereby prevent spoilage and extend the shelf life in foods.

The present disclosure relates to a method for preparing an antimicrobial complex strain from kefir, which includes: 1) providing and, optionally filtering, kefir or kefir whey; 2) introducing a fermentable sugar into the kefir or kefir whey, wherein based on the weight of the kefir or kefir whey, at least a saturation amount of said fermentable sugar is used, and allowing curd to gather at the top, so as to form a pre-fermentation composition; and 3) enabling the pre-fermentation composition to ferment until a microbial membrane that is capable of growth develops at the top and a whey liquid forms underneath, and the whey liquid demonstrates antimicrobial activity and has a pH of about 3.0, wherein during the fermentation, if needed, further adding said kefir or kefir whey and/or said fermentable sugar.

The present disclosure relates to a method for preparing an antimicrobial complex strain from kefir, which includes: 1) providing and, optionally filtering, kefir or kefir whey; 2) introducing a fermentable sugar into the kefir or kefir whey, wherein based on the weight of the kefir or kefir whey, at least a saturation amount of said fermentable sugar is used, and allowing curd to gather at the top, so as to form a pre-fermentation composition; and 3) enabling the pre-fermentation composition to ferment until a microbial membrane that is capable of growth develops at the top and a whey liquid forms underneath, and the whey liquid demonstrates antimicrobial activity and has a pH of about 3.0, wherein during the fermentation, if needed, further adding said kefir or kefir whey and/or said fermentable sugar.