50 results about "Lantibiotics" patented technology

Compositions and methods for treating ocular diseases and disorders are provided. The composition can contain at least one lantibiotic, which can be administered topically by injection, systemically, or by other appropriate means. The methods provided include the administration of a therapeutically effective amount of a formulation containing at least one lantibiotic to the appropriate section of the eye.

Compositions and methods for treating ocular diseases and disorders are provided. The composition can contain at least one lantibiotic, which can be administered topically by injection, systemically, or by other appropriate means. The methods provided include the administration of a therapeutically effective amount of a formulation containing at least one lantibiotic to the appropriate section of the eye.

Provided is a method for culturing Mycobacteria in the presence of a class A lantibiotic, thereby inhibiting or reducing bacterial contamination in the culture, without significantly disadvantageously affecting or retarding mycobacterial growth. Further provided are the Mycobacteria culture produced thereby, methods for detecting Mycobacteria in a biological sample under conditions that reduce bacterial contamination, and for diagnosing a mycobacterial infection in a biological sample from a subject suspected of having such an infection, as well as, kits useful in practicing such methods.

The invention relates to the field of bacteriocin producing microorganisms. The invention more specifically relates to the characterization of a novel food grade bacteriocin, namely a lantibiotic, named macedocin and produced by Streptococcus macedonicus ACA-DC 198. Macedocin inhibit a broad spectrum of lactic acid bacteria as well as several food spoilage and pathogenic bacteria, among others Clostridium tyrobutyricum, and is heat stable and active in a broad pH range. The invention further relates to the use of non-pathogenic microorganisms for producing macedocin in food fermentation processes, such as for preparing milk products, butter, cheese and fermented meat and vegetables, as well as in non-fermented food products such as raw meat, modified atmosphere-packed meat products, ready-to-eat meals, and canned food products, and its use for the preparation of functional starter cultures and cocultures.