Abstract: The dairy industry today faces a problem of providing an alternative to adding sweeteners to fermented milk products in order to achieve the desired sweet taste without the added calories. Furthermore, it would be highly advantageous to establish a method for reducing lactose in fermented milk products to a level which is acceptable for lactose-intolerant consumers. The above problems have been solved by providing mutant Streptococcus thermophilus strains and mutant Lactobacillus delbrueckii subsp. bulgaricus strains that excrete glucose to the milk when the milk is inoculated and fermented with such Streptococcus thermophilus strains and Lactobacillus delbrueckii subsp, bulgaricus strains.

Abstract: The invention provides Streptococcus thermophilus mutants, such as DSM22933, which have improved texturizing properties. The strains have: (i) a mutation in the branched chain amino acid transport ATP-binding protein LivG (TC 3.A.1.4.1) gene; (ii) a mutation in the ABC transporter permease protein gene; and/or (iii) a mutation in the peptide deformylase protein gene. The invention, furthermore, relates to compositions, such as a starter culture, comprising one or more of these mutants, to fermented products made using these mutants and to the use of the mutants and compositions of the invention.

Abstract: The present invention relates to methods for producing bacteria, designed to enhance the bacteria by subjecting them to stress conditions. The invention also relates to use of the produced bacteria for the preparation of food products.

Abstract: The invention relates to a method for treatment of milk which is to be used in the preparation of soft cheese, the method comprises adding, practically simultaneously a slow acidifying bacterial culture, a fast acidifying bacterial culture and at least one coagulant. Preferred is a soft-cheese type, such as e.g. a brie type or a camembert type cheese.

Abstract: The present invention provides EPS structures, as identified by their repeating unit, the corresponding eps gene clusters and strains producing such EPS which result in the desired combination of water-holding capacity, texture and acidification speed. The invention further provides methods of using the EPS and strains producing such EPS for producing food product.

Abstract: The present invention relates to encapsulation of microbial cultures to improve the robustness and stability upon storage. In particular, the present invention relates to dry preparations of microbial cultures, such as lactic acid bacteria (LAB), coated by a fat-matrix that increase survivability and mitigate post-acidification upon storage at ambient temperature for extended periods of time.

Abstract: The present invention relates to encapsulation of microbial cultures to improve the robustness and stability upon storage. In particular, the present invention relates to dry preparations of microbial cultures, such as lactic acid bacteria (LAB), coated by a fat-matrix that increase survivability and mitigate post-acidification upon storage at ambient temperature for extended periods of time.

Abstract: The present invention relates to a process for producing a fermented milk product comprising the steps of 1) adding a starter culture of lactic acid bacteria comprising at least one lactose-deficient Streptococcus thermophilus strain, which is capable of metabolizing a non-lactose carbohydrate, and at least one lactose-deficient Lactococcus lactis strain, which is capable of metabolizing the non-lactose carbohydrate, to a milk base, and 2) fermenting the milk for a period of time until a target pH is reached to obtain a fermented milk product.

Abstract: The present invention relates to encapsulation of microbial cultures to improve the robustness and stability upon storage. In particular, the present invention relates to dry preparations of microbial cultures, such as lactic acid bacteria (LAB), coated by a fat-matrix that increase survivability and mitigate post-acidification upon storage at ambient temperature for extended periods of time.

Abstract: The present invention is in the field of microbiology. The present application provides novel lactobacilli with inactivated regulatory sequences for manganese transporter MntH1 as well as composition comprising the bacteria. Such bacteria can be used for manufacturing food products or other industrial applications. Furthermore, the present invention provides a method of improving manganese scavenging activity in lactobacilli.

Abstract: The present invention is in the field of dairy technology. It relates to methods for producing fermented milk products comprising live bacteria which products have no or low/reduced post-acidification when stored at ambient temperature. The invention furthermore relates to fermented milk products produced by the method.

Abstract: The invention relates to a method of producing a beverage comprising the steps of (a) fermenting a wort using a culture comprising a maltose-negative yeast strain to obtain a fermented beverage having an alcohol content of less than 1.00% v/v; and (b) subjecting the fermented beverage to a thermal dealcoholization step at a temperature between 2° and 80° C. to obtain the beverage.

Abstract: The present invention provides a hard capsule comprising an outer and one inner capsule, wherein the outer capsule comprises a hydrophobic liquid and the inner capsule which comprises a composition comprising uncoated microorganisms and optionally at least one desiccant. The composition may comprise a filtrate composed of viable fecal bacteria useful for fecal microbiota transplantation (FMT) or a mixture of one or more different types of microorganisms isolated from intestinal microbiome, such as bacteria, archaea, virus, or fungi such as yeast. The composition may comprise a desiccant, preferably a food approved component which is degradable in the gastrointestinal tract. The hydrophobic liquid, if present, is preferably at least one edible oil. Also provided are methods of treating or preventing a dysbiosis in a human subject, comprising administering to the human subject at least one capsule of the invention.

Abstract: The present invention relates to the provision of methods of preparing a bacterial culture and bacterial cultures obtained thereby. The present invention also relates to the provision of methods for reducing viability loss and/or activity loss during freezing and/or drying of a bacterial culture and for increasing storage stability of a frozen and/or dried bacterial culture.

Abstract: Microbial starter cultures. More specifically, a method for preparing a microbial culture such as a lactic acid bacteria (LAB) starter culture wherein at least one microbial strain such as a lactic acid bacteria and at least one inactivated yeast strain is inoculated in a culture medium.

Abstract: The present invention relates to a Yarrowia strain, preferably a non-genetically modified Yarrowia strain, for the production of a wild-type, non-engineered, microbial lipolytic enzyme with a high specificity for short-chain fatty acids, preferably with a higher specificity for short chain fatty acids than for medium to long chain fatty acids, preferably when compared to a known microbial lipolytic enzyme. This invention is suitable for use in the food industry, preferably in the dairy industry, more preferably in the cheese industry leading, for example, to flavor enhancement or shortening of the ripening times for ripened cheeses.

Abstract: The invention relates to a method of obtaining a composition comprising allolactose by a applying one or more glucose-deficient lactic acid bacteria strains. The invention also relates to the use of said strains for the preparation of a food product comprising allolactose and to the use of said strains for increasing the content of allolactose in a food product. The invention also relates to a food product comprising allolactose and one or more glucose-deficient lactic acid bacteria strains.

Abstract: The present invention provides evidence that administration of a probiotic product to newborn piglets and during suckling makes the piglets more resilient towards an ETEC challenge post-weaning and after cessation of the probiotic administration. The pigs administered with probiotics pre-weaning were faster at overcoming the ETEC infection by which ETEC counts in feces were significantly faster reduced compared with non-probiotic supplemented pigs.

Abstract: The present invention relates to a method for producing a fermented milk product (e.g. a pasta filata cheese) with a relatively stable pH value at the end of the fermentation comprising use of lactase in a first step (a) and lactic acid bacteria (LAB) in a further step, characterized by that the LAB are lactose-deficient (Lac(?)) and capable of metabolizing glucose (Glu(+)). The invention further relates to a Streptococcus thermophilus cell CHCC26980 deposited with registration number DSM32600 and a method to obtain a mutant of this strain.

Abstract: The present invention is in the field of dairy technology. It relates to a method for producing a fermented milk product comprising the steps: (a) Providing a starter culture comprising one or more lactic acid bacteria strains selected from a group consisting of: DSM 22935, DSM 22585, DSM 22586, DSM28910 and DSM33677; (b) Adding the starter culture to a milk base to ferment said milk base until a target pH is reached; and (c) Adding a lactase to the milk base; wherein the fermented milk product has improved texture and/or reduced post-acidification as compared to a fermented milk product produced without addition of the lactase of step c) or the starter culture of step a).