Lacticin: A platform anti-microbial technology effective against gram+ve bacteria
Lacticin 3147 is a novel bacteriocin anti-microbial peptide and one of a number of antimicrobial substances produced by lactic acid bacteria (LAB), and used for centuries in the fermentation of food for flavour, texture and prevention of spoilage and pathogenic micro-organisms. Lacticin 3147 is a broad-spectrum anti-microbial produced by food grade bacteria, is heat stable and active at physiological pH. It has been found to be effective in the inhibition of a wide range of Gram-positive bacteria including human and veterinary pathogenic and food spoilage organisms such as Staphylococcus (inc. S. aureus), Pneumococcus, Listeria (inc. L. monocytogenes, Streptococcus (inc. S. mutans) and Clostridium (inc. C. difficle). Lacticin has been studied extensively at both fundamental and applied levels, in vitro and in vivo and is the subject of an extensive patent estate.
Functional ingredient in foods, beverages, feed and human and veterinary health products - in particular shelf-life extension, food safety, anti-cariogenic, antibiotic
Food grade (GRAS), platform technology, broad-spectrum activity, soluble & active at physiological pH, MoA known, in-vitro/in-vivo efficacy (application dependent), production at scale, heat stable, FSAI approval
Inventors:Prof Colin Hill & Prof Paul Ross,
Department of Microbiology, UCC & Biotechnology Centre, Moorepark, Teagasc.
Appl Environ Microbiol, February 1998, p. 439-445, Vol. 64, No. 2;
Journal of Appl Microbiol, Vol. 100, No. 6, June 2006 , pp. 1251-1260(10)
3 patent families - WO96032482, WO9966949, WO9967287 covering compositions and applications in food and human and veterinary healthcare, 4 granted, numerous in examination
Field limited licensing opportunities sought and collaborative development interest also welcome
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