Abstract: The present invention relates to a new yeast product that is suitable for the production of beer, and uses of this product. The product is a closed container containing 0.1 to 50 l of a frozen yeast product wherein the frozen yeast product contains at least one strain, e.g. one, two or three yeast strains, suitable for beer brewing in a total concentration of at least 109 CFU/g, with each yeast strain suitable for beer brewing being present in a concentration of at least 108 CFU/g, the frozen yeast product provides a liquid aqueous suspension with a dry matter content below 35% (w/w) upon thawing; and no cryoprotectant is added to the frozen yeast product.

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 present invention relates to a glycerin- and protein-based candy product comprising probiotic bacteria, said product having a moisture content less than 9% and a water activity (aw) of less than 0.5 and comprising a) glycerin in an amount of at least 5% (w/w), b) at least one saccharide or at least one polyol which is not glycerin, or a mixture thereof, c) at least one protein which is not gelatin, and d) at least one species of a probiotic bacterium, and optionally e) at least one hydrocolloid. In a presently preferred embodiment the protein is a hydrolyzed protein. Further, the invention relates to processes for producing a glycerin- and protein-based candy product comprising probiotic bacteria.

Abstract: It has unexpectedly been found that a low alcohol or alcohol-free beverage, with a flavor profile very close to a beer of at least 4% (vol/vol) alcohol, can be produced by using Pichia kluyveri yeast strains. In particular, Pichia kluyveri yeast strains only use the glucose in the wort, and have the ability of converting this substrate into a high concentration of specific flavor compounds, which are normally produced by Saccharomyces ssp. yeast strains used for the brewing of beer. In this way the Pichia kluyveri yeast strains can be used to produce either a low alcohol or alcohol-free beverage, depending on the glucose levels in the wort. The main flavor compounds produced by Pichia kluyveri in the fermentation of wort are isoamyl acetate, isoamyl alcohol, ethyl butyrate, ethyl hexanoate and ethyl octanoate.

Abstract: The present invention relates to a method for preparing a camembert type cheese using a well-defined starter culture.

Abstract: It has unexpectedly been found that Pichia spp. strains have advantageous properties useful in the beer fermentation process. In particular, Pichia spp. yeast strains can be combined with normal beer yeast strains and different hop varieties in a fermentation process to produce synergistic effects—namely, the increased production of esters in the fermentation product. More specifically, the yeast can be used to produce increased levels of isoamyl acetate, isobutyl acetate, ethyl propionate, ethyl valerate, ethyl butyrate, ethyl decanoate and ethyl octanoate in beer. In addition, the Pichia spp. strain interacts differently with different hop varieties, so the flavor profile of beer can be tuned by using different combinations of Pichia spp. strains and hops. The present invention relates to a method of brewing beer using a Pichia spp. yeast strain and at least one hop variety, a beer obtainable by such a method and use of a Pichia spp. yeast strain according to the present invention.

Abstract: The present invention relates to a novel Lactobacillus strain that is not attacked by common phages and a novel Lactobacillus strain with improved cell count stability, its use in the manufacture of fermented milk-based products, and novel milk based products containing the strain.

Abstract: A method for making a new food, feed or pharmaceutical product comprising addition of a composition comprising cross-linked, via intermolecular covalent isopeptide bonds, casein glycomacropeptide (CGMP) oligomers (CGMP oligomers) to the product.

Abstract: The present invention relates to a process for producing a fermented milk product comprising the steps of 1) adding a starter culture comprising at least one lactic acid bacteria strain to a milk base, 2) fermenting the milk for a period of time until a target pH is reached, 3) using a starter culture comprising at least one lactose-deficient strain, which is capable of metabolizing a non-lactose carbohydrate, and 4) adding a low pH stable lactase to the process either at the start, during or at the end of the fermentation step, wherein the low pH stable lactase retains its activity at a pH of 5.0 and a temperature of 37° C. at a level of at least 5% as compared to its activity at the optimum pH of the lactase.

Abstract: The present invention relates to a bacterial cell with texturizing property, starter cultures comprising the cell, and dairy products manufactured using the bacterial cell.

Abstract: The present invention relates to mutants of lactic acid bacteria which are resistant to the antibiotic ampicillin and which were found to give an increased texture when grown in milk while maintaining the other growth properties of the parent strain. The present invention, furthermore, relates to compositions comprising such mutants, and to dairy products fermented with the lactic acid bacteria resistant to ampicillin.

Abstract: It has unexpectedly been found that a low alcohol or alcohol-free beverage, with a flavor profile very close to a beer of at least 4% (vol/vol) alcohol, can be produced by using Pichia kluyveri yeast strains. In particular, Pichia kluyveri yeast strains only use the glucose in the wort, and have the ability of converting this substrate into a high concentration of specific flavor compounds, which are normally produced by Saccharomyces ssp. yeast strains used for the brewing of beer. In this way the Pichia kluyveri yeast strains can be used to produce either a low alcohol or alcohol-free beverage, depending on the glucose levels in the wort. The main flavor compounds produced by Pichia kluyveri in the fermentation of wort are isoamyl acetate, isoamyl alcohol, ethyl butyrate, ethyl hexanoate and ethyl octanoate.

Abstract: The present invention relates to a method for reducing the concentration of pathogenic organisms such as Listeria spp. in fermented food products. The method comprises the steps of: (i) providing a food material, (ii) mixing said food material with a starter culture, (iii) mixing the food material with at least one adjunct culture in form of a bacteriocin-producing Pediococcus species, (iv) subjecting the mixture provided in step (iii) to a fermentation process, said fermentation process being con-ducted at conditions that are sub-optimal for growth of the bacteriocin-producing Pediococcus species in order to provide a limited acidification and allow for a high production of bacteriocin, and obtain a fermented food product. Furthermore, the invention relates to the use of bacteriocin-producing Pediococcus species as an adjunct culture for securing microbial safety of fermented food products.

Abstract: The present invention is related to the field of bioprotection, in particular to an antimicrobial composition comprising a Lactobacillus rhamnosus strain and/or a Lactobacillus paracasei strain. Furthermore, the present invention concerns uses for such an antimicrobial composition, food, feed and pharmaceutical products comprising such an antimicrobial composition, a method of manufacturing such food, feed and pharmaceutical products and a method for reducing the content of unwanted microorganisms of such food, feed and pharmaceutical products.

Abstract: Process for producing an ambient storage food product comprising providing a food product with a pH of between 3.4 and 4.4, subjecting the food product to a heat treatment to obtain a heat treated food product, adding aseptically to the heat treated food product one or more of ambient storage lactic acid bacteria strains to obtain an ambient storage food product, and storing the ambient storage food product at ambient temperature for a period of time, wherein the ambient storage lactic acid bacteria strain is selected from the group consisting of strains, (i) wherein the strain is capable of retaining viability at the end of 150 days at a temperature of 25#C, and (ii) wherein the pH at most decreases 0.8 units during the storage period, and (iii) wherein the strain is selected from the group consisting of Lactobacillus paracasei, Lactobacillus rhamnosus, Lactobacillus fermentum and Lactobacillus delbrueckii subsp. bulgaricus, and mutants and variants thereof.

Abstract: Variants of chymosin with improved milk clotting properties.

Abstract: Acidified milk product, which has a pH of between 3.0 and 5.0 and a content of lactose of at least 1.5 mg/ml, wherein the product contains a lactase, which retains its activity at a pH of 5.0 and a temperature of 37° C. at a level of at least 5% as compared to its activity at the optimum pH of the lactase.

Abstract: The present invention relates to a composition comprising Lactobacillus rhamnosus, preferably strain ATCC53103, and Bifidobacterium animalis subsp. lactis, preferably strain DSM 15954, for use in reducing the duration and/or severity of upper respiratory tract infection (URI) in teenagers and adults. Further aspects of the invention relate to a composition comprising Lactobacillus rhamnosus and Bifidobacterium animalis subsp. lactis for use in increasing the Health-Related Quality of Life (HRQL) in teenagers and adults having upper respiratory tract infection (URI), for reducing at least one and preferably several such as two, three, four or all of the symptoms of sore throat, scratchy throat, cough, hoarseness, chest congestion and for reducing the median severity score in teenagers and adults having upper respiratory tract infection (URI).

Abstract: The present invention relates to the manufacture of cheese, especially cottage cheese, by fermenting milk with lactic acid bacteria.

Abstract: Variants of chymosin with improved milk clotting properties.