COMPOSITIONS AND METHODS FOR PRODUCING ENHANCED CROPS WITH PROBIOTICS

• Main Authors: MINCER, TRACY, SCHOTT, ERIC MICHAEL, RAYMOND, RACHEL ARIEL, MONTES DE OCA VALERIANO, LUIS ARTURO, BALLOK, ALICIA EVE, TOLEDO, GERARDO V, KENNEDY, JOSEPHINE JAMES
• Format: Patent
• Language: English; French
• Published: 20.06.2023
• Subjects: AGRICULTURE; ANIMAL HUSBANDRY; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES, AS HERBICIDES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; FISHING; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; FORESTRY; HUMAN NECESSITIES; HUNTING; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS; PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTSTHEREOF; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS; THE PRESERVED, RIPENED, OR CANNED PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; TRAPPING

The present invention relates to the identification of a group of microorganisms, which are relatively abundant in the microbial communities associated with fruits and vegetables typically consumed raw and therefore transient or permanent members of the human microbiota. The consumption of mixtures of these microbes at relevant doses produces a beneficial health effect in the host. The present invention also relates to methods of using these microbes to increase the presence of beneficial microbes in crops. La présente invention concerne l'identification d'un groupe de micro-organismes, qui sont relativement abondants dans les communautés microbiennes associées aux fruits et aux légumes généralement consommés crus et par conséquent d'éléments transitoires ou permanents du microbiote humain. La consommation de mélanges de ces microbes à des doses appropriées produit un effet bénéfique sur la santé de l'hôte. La présente invention concerne en outre des procédés d'utilisation de ces microbes pour augmenter la présence de microbes bénéfiques dans des cultures.