Abstract: A method for producing a cheese with reduced amount of galactose comprising inoculating milk with Streptococcus thermophilus Gal(+) bacteria and Lactobacillus Gal(+) Lac(?) bacteria.

Abstract: The present invention relates to a composition comprising one or more novel Streptococcus thermophilus strain(s), and the use of said composition for producing a fermented product such as a dairy product with e.g. an increased sweetness. The invention also relates to novel Streptococcus thermophilus strain(s) as such.

Abstract: Disclosed is a process for the production of a desired oligosaccharide, the process comprises providing a genetically engineered microbial cell which possesses a saccharide importer for the uptake of an intermediate oligosaccharide, and an enzyme being able to convert the intermediated oligosaccharide by transferring a monosaccharide moiety from a donor substrate to the intermediate oligosaccharide; cultivating the genetically engineered microbial cell in the presence of an intermediate oligosaccharide to generate the desired oligosaccharide; and retrieving the desired oligosaccharide.

Abstract: The present invention relates to the field of frozen or dry compositions for prokaryotes, in particular fermentative bacteria such as lactic acid bacteria, a method for preparing frozen or dry prokaryotic compositions and compositions which may be prepared by said method. The cells in a cell concentrate are activated by allowing them to ferment a carbohydrate, before freezing and/or drying to provide a product. The hydrophobicity of the cell surface increases during activation, and this has been found to increase the storage stability of the product.

Abstract: The present invention relates to a composition for inhibiting biofilm comprising at least one selected from the group consisting of Lactobacillus rhamnosus, its culture medium, its extract and its cell-free supernatant and collagen hydrolysate. Although Lactobacillus rhamnosus can inhibit biofilm formation even as a single agent, the inhibitory ability is significantly increased when it is simultaneously treated with the collagen hydrolysate. The collagen hydrolysate inhibits acid production of Lactobacillus rhamnosus or Streptococcus mutans. Thus, the Lactobacillus rhamnosus and collagen hydrolysate can be usefully used as a composition for inhibiting the production of biofilms, in particular biofilms occurring in the oral cavity and a composition for preventing, alleviating, or treating oral diseases caused by the biofilms.

Abstract: The present invention provides a pharmaceutical composition comprising a probiotic and a prebiotic for preventing acquisition of and/or alleviating symptoms associated with an infection caused by an Extended-spectrum beta-lactamases (ESBL) producing organism and other drug resistant pathogens. More particularly, the pharmaceutical composition comprises at least one Lactillobacillus specie(s) as a probiotic and at least one oligosaccharide as a prebiotic. The present invention further provides a method of preventing acquisition of and/or treating an infection caused by Extended-spectrum beta-lactamases (ESBL) producing bacteria and other drug resistant pathogens, comprising administering an effective amount of a pharmaceutical composition comprising a probiotic and a prebiotic to a subject in need thereof.

Abstract: The present invention is related to the field of reddening of food products. In particular the present invention relates to the preservation or optimization of nitrate reductase activity of frozen and/or dried lactic acid bacteria cultures or Micrococcaceae cultures (particularly cultures comprising one or more species of Staphylococcus having nitrate reductase activity).

Abstract: The present invention relates to a process for producing a fermented milk soft cheese product including the steps of a) Providing a first milk base, b) Optionally subjecting the first milk base to a concentration step to obtain a concentrated first milk base, c) Adding a first starter culture including at least one EPS producing lactic acid bacterium strain, d) Fermenting the concentrated first milk base for a period of time until a target pH is reached to obtain an EPS-containing fermented milk composition, e) Mixing the EPS-containing fermented milk composition with one or more other ingredients, if any, selected from the group consisting of a milk fat composition, a second fermented milk composition and one or more additives, to obtain a fermented milk mixture, and f) Subjecting the fermented milk mixture to heat treatment to obtain a fermented milk soft cheese product.

Abstract: The present invention relates to a novel Streptococcus thermophilus strain having improved texturizing properties, compositions comprising said strain as well as fermented products manufactured using said strain.

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 microencapsulated microbial cultures with high storage stability and methods for producing these. In particular, the present invention relates to microbial cultures formulated at high ratios of encapsulation matrix material to core material.

Abstract: The present invention provides a process for spray freezing or spray freeze drying under conditions of very low oxygen pressure, such as under essentially anaerobic conditions, and particularly a process for spray freezing strict anaerobic microorganisms (bacteria) under conditions where the level of oxygen is very low, or essentially anaerobic. Further, the invention provides a product achievable by the processes and an apparatus usable in the process.

Abstract: The present invention relates to a composition comprising one or more novel Streptococcus thermophilus strain(s), and the use of said composition for producing a fermented product such as a dairy product with e.g. an increased sweetness. The invention also relates to novel Streptococcus thermophilus strain(s) as such.

Abstract: The present invention relates to the field of frozen or dry compositions for prokaryotes, in particular fermentative bacteria such as lactic acid bacteria, a method for preparing frozen or dry prokaryotic compositions and compositions which may be prepared by said method. The cells in a cell concentrate are activated by allowing them to ferment a carbohydrate, before freezing and/or drying to provide a product. The hydrophobicity of the cell surface increases during activation, and this has been found to increase the storage stability of the product.

Abstract: Variants of chymosin with improved milk-clotting properties are disclosed.

Abstract: The present invention relates to a process for making low-moisture mozzarella cheese using recent developments in the technical knowledge about the interactions between cultures, coagulants and cheese technology to increase cheese yields and maintain the cheese quality and functionalities. An optimization may lead to a higher pH and higher dry matter of the curd at the whey off step i.e. pH higher than 6.3 and ideally higher than 6.4 and solid non-fact content higher than 18%, without any modification of the curd composition at the stretching step, i.e. pH between 5.0 and 5.3 and more precisely between without any modification of the curd composition at the stretching step, i.e. pH between 5.0 and 5.3 and more precisely between 5.05 and 5.25, Ca/SNF between 1.7% and 2.4% and more precisely between 1.7 and 2.2%, dry matter between 53% and 55% and more precisely between 53.5% and 54.5%. The coagulant has a C/P ratio of at least 25.

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: Present invention relates to dried lactic acid bacteria compositions are stabilised with synergistic mixtures of stabilisers selected from oligofructans, maltodextrin, inulin and pea fibre. The mixtures have been found to stabilise the compositions during the drying (e.g. freeze-drying) process and during storage.

Abstract: The present invention relates to a novel Streptococcus thermophilus strain having improved texturizing properties, compositions comprising said strain as well as fermented products manufactured using said strain.

Abstract: Described are the Bacillus subtilis strain deposited as DSM 32685 and mutant strains thereof which are susceptible to relevant antibiotics, have inhibitory activity against, for example, Staphylococcus, Streptococcus, E. coli and Salmonella, and have the ability to facilitate degradation of non-starch polysaccharides and thereby increase the amount of available oligosaccharides (sugar) in animal feed. Also described are compositions comprising at least one Bacillus subtilis strain of the disclosure and optionally further bacteria and/or one or more types of yeast and methods of using such compositions.