University of Kentucky Research Foundation

Clair L Hicks

Peter Anthony Crooks

Frederick Alan Payne

Zeynep Ustunol

A method for preparing a site-specific peptide probe, wherein the peptide is specific to a receptor, includes modifying a marker to include a tether molecule and covalently binding the tether molecule to the peptide. The present invention also provides a labeled probe, comprising a peptide specific for a receptor and a marker. The marker is modified to include a tether molecule capable of covalently binding to the peptide. The peptide is typically derived from a bacteriophage or is a synthetic analog or derivative of the peptide. The receptor will typically be found on a surface of a bacterial cell. The method and probe of the invention are suitable for a rapid assay for a bacteria in a complex mixture.

Bioactive peptide-based probes

A method for inhibiting culture agglutination in a fermentation medium including immunoglobulins includes the step of treating a source of immunoglobulins with an enzyme, such as papain, ficin, bromelain and mixtures thereof to hydrolyze the immunoglobulins into immunoreactive peptides having a molecular weight of less than 10,000 Daltons. This is accomplished utilizing ultrafiltration and/or diafiltration techniques. Next, is the collecting of peptides so produced and the adding of the peptides to a growth media for microorganisms useful in fermenting the fermentation medium. This is followed by growing the microorganisms in the inoculated growth media and adding the microorganisms grown in the treated growth media to the fermentation medium. A method for inhibiting the binding activity of mammalian immunoglobulins with an immunogen and inhibitors of the binding activity of immunoglobulins are also disclosed and claimed.

Method of inhibiting binding activity of immunoglobulins

A method is provided for reducing or preventing bacteriophage attack on bacteria used in a cheese making process. The method includes (a) treating a blocker peptide precursor with a protease enzyme that hydrolyzes the precursor to produce blocker peptides; (b) collecting the blocker peptides so produced; (c) formulating a starter media with the blocker peptides; (d) growing bulk cultures of cheese making bacteria in the inoculated starter media; and (e) adding bacteria grown in the inoculated starter media to a fermentation medium for producing cheese. The present invention also includes a method of making cheese and cheese produced by the method.

Cheese making with bacteriophage resistant bacteria

An apparatus for predicting milk coagulum cut-time in a cheese making process includes a light source, a sensor or detector for sensing diffuse reflectance of light from said milk and a controller for analyzing the diffuse reflectance and accurately predicting the cut-time to significantly enhance overall yield. More specifically, the apparatus includes an optical probe which may be suspended over the milk or attached to a wall of a fermentation vessel in which the milk is contained. A method for predicting milk coagulum cut-time includes the steps of (a) directing light from a light source toward milk undergoing enzymatic hydrolysis; (b) sensing diffuse reflectance of that light from the milk; (c) analyzing the sensed diffuse reflectance profile and (d) signaling the cut-time. The sensing occurs at between 400 to 6000 nm. Specific mathematical formulae for the analyzing steps are also disclosed.

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Nicholasville, KY, United States of America

Clair L Hicks