40 results about "Spore forming bacteria" patented technology

Methods, compositions and bacterial isolates for improving the gastrointestinal health of animals and in particular of poultry are provided herein. The methods include administering an endospore-forming bacteria to an animal. The bacteria are selected for the ability to reduce the growth and presence of bacterial pathogens, such as Salmonella, Clostridium, and Campylobacter, in the gastrointestinal tract of the animal. The bacteria are also selected for the ability to improve at least one production parameter in the animal.

The present invention relates to a synbiotic product composition comprising a blend or mixture of a prebiotic carbohydrate and a probiotic spore-forming Bacillus bacteria. Examples of prebiotic carbohydrates useful in synbiotic product include arabinoxylan, arabinoxylan oligosaccharides, xylose, soluble fiber dextrin, soluble corn fiber, and polydextrose. The present invention also relates to human foodstuffs and animal feed comprising such synbiotic products and methods of increasing the titer of spore-forming bacteria in the intestinal tracts of mammals by administration of symbiotic products.

The present invention relates to a method capable of detecting proliferative bacteria in food and beverage, particularly acid or neutral beverage at low cost within a short time, a detection kit which enables simple measurement, and a technology for examination of harmful bacteria in food and beverage with respect to a method for rapid determination of proliferation properties of bacteria capable of producing guaiacol in food and beverage.There is disclosed a method for detecting bacteria capable of producing guaiacol, which comprises culturing or incubating a culture solution containing a specimen for a predetermined time in the presence of vanillic acid, and measuring the produced guaiacol by qualitative or quantitative analysis.Also there is disclosed a kit for detection of bacteria capable of producing guaiacol, comprising a container, and an acid or neutral culture medium containing a vanillic acid substrate for production of guaiacol, which is contained in the container and also sterilized and sealed.Furthermore there is disclosed a method for rapid determination of proliferation properties of bacteria capable of producing guaiacol in food and beverage, which comprises incubating a sporophyte of spore-forming bacteria capable of producing guaiacol for a predetermined time in the food and beverage in the presence of vanillic acid, and measuring the produced guaiacol by qualitative or quantitative analysis.

A method for treating silage to enhance the aerobic stability by increasing the fermentation and stabilization of silage by inhibiting growth of microorganisms selected from yeasts, molds and spore-forming bacteria and permitting earlier aerobic exposure is disclosed. The method comprises treating silage or feed with a composition comprising Lactobacillus buchneri strain LN7125, or Lactobacillus brevis strain LB5328, or Lactobacillus brevis strain LB7123, and mixtures or a mutant thereof which retains the silage preservative activity of LN7125, LB5328, or LB7123, or the antimicrobial components produced thereby. The strains of Lactobacillus buchneri and Lactobacillus brevis disclosed in the invention have been purified and isolated and have been found to improve aerobic stability of silage allowing earlier aerobic exposure post ensiling than is presently practiced

The present invention provides a meat extract and a production method thereof. The meat extract contains no detectable microorganisms other than spore-forming bacteria and includes 60 mmol / l or more of phosphate ion, wherein the spore-forming bacteria are microorganisms selected from bacillus, sporolactobacillus, clostridium, and sporosarcina. The meat extract is obtained from a material containing muscle tissues or bone tissues of livestock. The production method includes: obtaining the liquid extract from a material containing muscle tissues or bone tissues of livestock; and adjusting the phosphate ion concentration of the liquid extract to 60 mmol / I or more to inhibiting proliferation of the spore-forming bacterium in the meat extract.