Abstract: The present invention refers to a composition comprising Bacillus subtilis (DSM 17231) and Bacillus licheniformis (DSM 17236) with nematicidal effect against phytonematodes on plants and/or its habitat, to its use and process for its preparation, use of Bacillus subtilis (DSM 17231) and Bacillus licheniformis (DSM 17236), processes for controlling, combating and conferring specific resistance to phytonematodes, and a kit.

Abstract: Variants of chymosin with improved ? S1-casein cleavage and C/P properties.

Abstract: A liquid or dried granulated milk clotting aspartic protease enzyme composition and process for isolating a milk clotting aspartic protease enzyme of interest.

Abstract: The present invention relates to new improved peptides and dimeric peptides exhibiting beta-galactosidase enzyme activity as well as methods using them for reducing the lactose content of milk-based compositions.

Abstract: Process for continuous inoculation of a food product, in particular a dairy product, with ferments, comprising the following steps: —solid concentrated ferments are transformed into liquid concentrated ferments, —the transformed concentrated ferments are continuously injected into a flow of liquid to be inoculated, characterized in that the liquid concentrated ferments are transformed—by thawing frozen concentrated ferments in a temperature controlled chamber or—by rehydrating freeze-dried concentrated ferments.

Abstract: The present invention relates to an improved method for preservation of e.g. microorganisms, especially lactic acid bacteria, said method includes spray freezing.

Abstract: The present invention relates to a method for producing a mesophilic fermented dairy product by fermenting a milk substrate with a mesophilic lactic acid bacterium starter culture comprising at least one Lactococcus lactis strain in the presence of at least one Bacillus subtilis subsp. natto or Bacillus coagulans strain.

Abstract: The present invention relates to a set-up and a method for measuring color of a turbid liquid giving a result matching a visual observation.

Abstract: Deposited Streptococcus thermophilus (ST) strains that e.g. are suitable to be used in an improved method for the manufacture of low browning mozzarella cheese.

Abstract: The present invention relates to a composition suitable for preparing a dairy product comprising at least one starter culture and a Lactobacillus rhamnosus strain capable of imparting onto the dairy product an enhanced creamy flavor without affecting the rheology negatively, the fermentation time or the post-acidification of the dairy product. The present invention further relates to processes for preparing a dairy product, such as a low-fat yogurt or cheese, which has a high content of diacetyl. A Lactobacillus rhamnosus strain useful for preparing such dairy product is also part of the present invention.

Abstract: The present invention is in the field of dairy technology. It relates to methods for producing fermented milk products, characterized in that at least one phospholipase is used to treat the milk base in the fermentation process. The invention also provides a fermented milk product produced therefrom and a kit containing a starter culture and a phospholipase.

Abstract: The present invention relates to a method for making cheese of the continental type or the cheddar type, especially reduced-fat or low-fat cheese.

Abstract: The present invention provides methods of producing a fermented milk product comprising a step wherein milk is fermented, wherein: (a) the fermentation is initiated by a starter culture, which starter culture comprises lactic acid bacteria capable of metabolizing one or several carbohydrates present in the milk, (b) the fermentation is terminated by a decrease of the concentration of the one or several carbohydrates during fermentation, and (c) the decrease is at least also caused by the metabolic activity of the lactic acid bacteria. The invention further provides respective methods comprising a step, wherein at least part of the whey is separated from the fermented milk product.

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

Abstract: The invention relates to a dry compositions for lactic acid bacteria and in particular to a dry composition comprising from 109 to 1013 cfu/g of the composition of lactic acid bacteria cells, wherein the composition is characterized by that it also comprises following amounts of protective agents (all amounts of protective agents below are given relative to 1 g of lactic acid bacteria cells in the composition): from 6 to 9 g of trehalose, from 0.1 to 1 g of inulin and from 0.5 to 3 g of hydrolyzed casein, and by that it does not comprise a salt of alginic acid. The composition has an improved storage stability of the cell of interest. Comparison experiments have been made between compositions with and without alginate and it has been found that there is substantially no difference between compositions with or without alginate with regard to stability. Further, the invention relates to a method for preparing a dry lactic acid bacteria composition.

Abstract: The invention relates to the use of a Streptococcus thermophilus strain with a deficiency in glucose metabolism for improving growth of a Lactobacillus strain in a process for producing a fermented milk product.

Abstract: A liquid or dried granulated milk clotting aspartic protease enzyme composition and process for isolating a milk clotting aspartic protease enzyme of interest.

Abstract: A process for the reduction of Maillard reaction (and thereby browning) in a food or feed product (preferably a dairy food product such as e.g. mozzarella cheese), wherein the process comprisescontacting the product with a cellobiose oxidase EC 1.1.99.18 enzyme.

Abstract: A method for obtaining a betalain pigment composition from red beet plants comprising pre-harvest foliar spraying of an ethylene-generating compound and the use of the obtained betalain pigment composition for coloring of an edible product.

Abstract: The present invention is related to the field of bioprotection, in particular to the strain of Lactobacillus paracasei CHCC14676 with accession no. DSM25612. Furthermore, the present invention concerns an antifungal composition comprising the strain, an antifungal composition comprising the strain and at least one strain of Lactobacillus rhamnosus, food, feed and pharmaceutical products comprising such an antifungal composition, a method of manufacturing such food, feed and pharmaceutical products, a method for reducing the content of yeasts and molds of such food, feed and pharmaceutical products and uses of the antifungal composition.