Miles Laboratories, Inc.

Haarmann & Reimer Gmbh

Terry F Farver

Chong Y Kim

Jack W Brewer

Daniel J Monticello

Charles E Brothers

Mark W Collison

Christine A McDonald

Paula J Herald

Eunkyu Lee

Christine A Mcdonald

Disclosed is a method for inhibiting the contamination of processed meat products by pathogenic or spoilage microorganisms which method involves treating the surface of the meat product with a lanthionine bacteriocin.

Use of lanthionines for control of post-processing contamination in

Extracellular enzymes can be recovered from a whole fermentation beer by adding to the whole beer a mixture of a polymer and an inorganic salt. This total mixture produces an enzyme-rich polymer phase and a cell debris-containing, enzyme-poor salt phase which can be separated to produce an enzyme-rich product from the polymer phase.

Method for the recovery of extracellular enzymes from whole fermentation

Extracellular protease and amylase coproduced during the fermentation of a microorganism capable of producing them are separated by the addition of polyethyleneglycol and a cationic epihalohydrin/polyamine copolymer or dextran polymer to the fermentation medium and allowing the polymers to phase separate to form a protease rich phase and an amylase rich phase.

Method for the separation of extracellular amylase and protease produced

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Elkhart, IN, United States of America

Terry F Farver