The present invention provides a method of killing, damaging or preventing the replication of bacteria comprising administering or applying a bacteriocin to said bacteria, wherein said bacteriocin is a peptide comprising the amino acid sequence MKFKFNPTGTIVKKLTQYEIAWFKNKHGYYPWEIPRC and related sequences, wherein the bacteria is selected from E. faecium, E. faecalis, E. hirae, S. pseudointermedius and/or S. hemolyticus; and/or in said method said bacteria are subjected to a stress condition. Also provided are related methods and uses such as methods of treatment. Also provided are novel truncation and fusion proteins variants such as MIKKFPNPYTLAAKLTTYEINWYKQQYGRYPWERPVA and MKFKFNPTGTIVKKLTQYEINWYKQQYGRYPWERPVA and their use as bacteriocins in various methods and uses.

The present invention provides a method of killing, damaging or preventing the replication of bacteria comprising administering or applying a bacteriocin to said bacteria, wherein said bacteriocin is a peptide comprising the amino acid sequence MKFKFNPTGTIVKKLTQYEIAWFKNKHGYYPWEIPRC and related sequences, wherein the bacteria is selected from E. faecium, E. faecalis, E. hirae, S. pseudointermedius and/or S. hemolyticus; and/or in said method said bacteria are subjected to a stress condition. Also provided are related methods and uses such as methods of treatment. Also provided are novel truncation and fusion proteins variants such as MIKKFPNPYTLAAKLTTYEINWYKQQYGRYPWERPVA and MKFKFNPTGTIVKKLTQYEINWYKQQYGRYPWERPVA and their use as bacteriocins in various methods and uses.

A method for producing a fermentate including the steps of obtaining a fruit or vegetable extract, treating the extract with a hydrolytic enzyme, mixing the extract with a fermenting microorganism, water, and a growth media to produce a liquid composition; and incubating the liquid composition at a controlled temperature and a controlled pH to produce a fermentate. A method for killing or inhibiting the growth of a contaminating microorganism on or within a food product, and a food product including a fermentate having a cellular mass component from a fermenting microorganism, a fermented fruit or vegetable extract and a hydrolytic enzyme are disclosed. A fermentate produced by any one of the methods described is contemplated. The fermentate may be a concentrated liquid or a dry powder and has the ability to inhibit the growth of a contaminating microorganism by 100% when diluted to less than 5% (w/v).

A method for producing a fermentate including the steps of obtaining a fruit or vegetable extract, treating the extract with a hydrolytic enzyme, mixing the extract with a fermenting microorganism, water, and a growth media to produce a liquid composition; and incubating the liquid composition at a controlled temperature and a controlled pH to produce a fermentate. A method for killing or inhibiting the growth of a contaminating microorganism on or within a food product, and a food product including a fermentate having a cellular mass component from a fermenting microorganism, a fermented fruit or vegetable extract and a hydrolytic enzyme are disclosed. A fermentate produced by any one of the methods described is contemplated. The fermentate may be a concentrated liquid or a dry powder and has the ability to inhibit the growth of a contaminating microorganism by 100% when diluted to less than 5% (w/v).

A food composition including at least one strain of bacteria of the genus Bacillus, the strain being dispersed in the food composition, and a method for decontaminating or preventing surface contamination of a device for receiving food in which the food composition is brought into contact with the surface of the device.

A food composition including at least one strain of bacteria of the genus Bacillus, the strain being dispersed in the food composition, and a method for decontaminating or preventing surface contamination of a device for receiving food in which the food composition is brought into contact with the surface of the device.

A method for preparing cooked, mold-resistant bakery product, including cooking a dough obtained by a sponge and dough type baking method using a poolish containing from 20 to 55 g/L of ethanol, preferably from 35 to 50 g/L of ethanol, and including, after cooking, a step of applying a solution to the surface of the cooked bakery product that includes a live leaven and/or a live yeast.

A method for preparing cooked, mold-resistant bakery product, including cooking a dough obtained by a sponge and dough type baking method using a poolish containing from 20 to 55 g/L of ethanol, preferably from 35 to 50 g/L of ethanol, and including, after cooking, a step of applying a solution to the surface of the cooked bakery product that includes a live leaven and/or a live yeast.

A process for the linear synthesis of a gram-positive class II bacteriocin or a variant thereof is disclosed herein. The process comprises the stepwise addition of selected amino acids to a solid support; pseudoproline positioning and reopening; and cleavage of the gram-positive class II bacteriocin or the variant thereof from the solid support to provide a linear gram-positive class II bacteriocin or variant thereof; and in situ disulfide bond formation. Various applications and uses of the synthetic bacteriocins are also disclosed. The synthetic process can also be used to synthesize variants of bacteriocins by the selective substitution of one or more amino acids and/or additions and/or deletions of selected amino acids.

The invention relates to the field of microbiology, specifically to a bacteriophage or a combination of bacteriophages, to a composition comprising said bacteriophage or comprising said combination of bacteriophages for preventing, treating or controlling contamination with and/or growth of Listeria, including Listeria monocytogenes and Listeria serovar (SV) 1/2 mutants that are resistant to bacteriophage P100 and/or Listeria serovar 3. The invention further relates to the a method for controlling contamination with Listeria, including Listeria monocytogenes and Listeria serovar (SV) 1/2 mutants that are resistant to bacteriophage P100 and/or Listeria serovar 3, in a food product, on food processing equipment, or on food storage containers by applying the bacteriophage or the combination of bacteriophages, to the composition comprising said bacteriophage or said combination of bacteriophages to a food product or food processing equipment to reduce the amount of Listeria.