The United States of America As Represented by the Secretary of

United States of America, As Represented by the Secretary of Agriculture

George A Somkuti

Dennis H Steinberg

Dennis J O'Brien

Eric W Wessinger

John A Renye, Jr

Edgar E Stinson

A bacteriocin produced constitutively bystrain 110 (NRRL B59671), thermophilin 110, kills and/or inhibits the growth, and/or. Thermophilin 110 is the first bacteriocin identified with this activity. Thus, compositions containing thermophilin 110 and/orstrain 110 (NRRL B59671) can be used to prevent and/or treat diseases caused by, and/or. Such diseases include strep throat, dental caries, and acne, respectively. Methods to inhibit the growth of these bacteria and/or treat the diseases are also included.

Bacteriocin with novel activity

A process for the production of 5,8,11,14,17 -eicosapentaenoic acid from filamentous fungi with lactose as a substrate. Preferred filamentous fungi include Pythium ultimum, Pythium debaryanum, Pythium sp, and Pythium irregulare, the preferred lactose source being whey.

Production of eicosapentaenoic acid from filamentous fungi utilizing

Mutant strains of Streptococcus thermophilus having defective lactose transport systems having a phenotype, sucS.sup.+ and gluS.sup.-, lacS.sup.- .beta.gal.sup.+ are effective for use in processes where the hydrolysis of lactose is sought. Thermostability of these strains as well as the .beta.-galactosidase produced allows lactose hydrolysis prior to and during pasteurization. These organisms provide the food industry with improved methods of making reduced lactose dairy products.

Lactose hydrolysis by mutant Streptococcus thermophilus

Mutant strains of Streptococcus thermophilus having defective lactose transport systems having a phenotype gluS.sup.31, lacS.sup.-, sucS.sup.+ and .beta.gal.sup.+ are effective for use in processes where the hydrolysis of lactose is sought. Thermostability of these strains as well as the .beta.-galactosidase produced allows lactose hydrolysis prior to and during pasteurization. These organisms provide the food industry with improved methods of making reduced lactose dairy products.

Growing community of inventors

Lansdale, PA, United States of America

George A Somkuti