Abstract: Methods are provided for assaying whether a Bacillus composition comprising at least one Bacillus strain is capable of increasing the amount of sugar available from animal feed comprising non-starch polysaccharides (NSP) in vivo when the Bacillus composition and animal feed are fed to an animal. Methods also are provided for increasing the amount of sugar available from animal feed comprising non-starch polysaccharides (NSP) when the animal feed is fed to an animal, comprising adding to the animal feed a Bacillus composition comprising at least one Bacillus strain, wherein the composition produces 120 hexose equivalents (?mol/ml) or more when measured by the method described herein.

Abstract: Coloring agents comprising carotenoid natural pigments in the form of solid particles being dispersed in an aqueous phase comprising polysorbate as a water-soluble emulsifier, use of the coloring agents, edible products comprising the coloring agents and a method for preparing the coloring agents.

Abstract: Blends of coagulants to control acidification, coagulation and cheese texture.

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

Abstract: The present invention relates to a high temperature resistant Lactobacillus delbrueckii subsp. lactis DSM 32009 strain that can be used in the production of cheese where the curd is cooked at high temperature (>50° C.).

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: Microbial starter cultures. More specifically, a method for preparing a microbial starter culture wherein the microorganism is inoculated in a culture medium comprising at least one 5 yield enhancing agent selected from the group consisting of a purine base, a pyrimidine base, a nucleoside and a nucleotide. Such microbial starter cultures are useful in the manufacturing of food, feed and pharmaceutical products.

Abstract: A storage stable frozen lactic acid bacteria (LAB) culture that comprises LAB that are that are able to utilize sucrose, has a weight of at least 50 g frozen material and a content of viable bacteria of at least 109 colony forming units (CFU) per g frozen material.

Abstract: A Bacillus strain characterized by (i): sensitivity for ampicillin, vancomycin, gentamicin, kanamycin, streptomycin, erythromycin, clindamycin, tetracycline and chloramphenicol; (ii) antimicrobial activity against E. coli and Clostridium perfringens; and (iii) a sporulation percentage of at least 80 when measured after 2 days of incubation. The invention further relates to a method for selecting such strains. Many of the identified strains according to the invention are of the species Bacillus amyloliquefaciens. Some of the Bacillus amyloliquefaciens were further identified as Bacillus amyloliquefaciens subsp. amyloliquefaciens whereas others were identified as amyloliquefaciens subsp. plantarum. A Bacillus strain of the invention may be used as a feed additive to animal feed where it has a probiotic effect.

Abstract: Described are Pichia kluyveri yeast strains with advantageous properties useful in cacao fermentation processes, and related methods and products, including fermented cocoa beans having a ratio of isobutyl acetate/isobutanol higher than 1 and/or a ratio of isoamyl acetate/isoamyl alcohol higher than 0.005, and cocoa-based products prepared therefrom, as well as methods for the fermentation of cocoa beans comprising using at least one Pichia kluyveri yeast strain, fermented cocoa beans obtainable thereby, and cocoa-based products prepared therefrom and obtainable thereby.

Abstract: The present invention relates to a bacterial cell with texturizing property, starter cultures comprising the cell, and diary products fermented with the starter culture.

Abstract: The present invention relates to a method for obtaining a lactic acid bacteria strain which results in a high mechanical shear resistance of the products fermented with the strain and to bacteria strains obtainable by such a method. Furthermore, the present invention relates to lactic acid bacteria strains which results in a high resistance towards mechanical shear treatment of the products fermented with the strains or mutants and variants thereof. The improved stability of the texture can be measured as reduced sedimentation in drinking yoghurt applications and reduced syneresis in set-type yoghurt applications. Thus, the present invention also relates to methods for preparation of a fermented milk product, such as a yoghurt, with such lactic acid bacteria strains and to such fermented milk products.

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 an improved method for preservation of e.g. microorganisms, especially lactic acid bacteria, said method includes spray freezing.

Abstract: The present invention relates to novel isolated strains of Bifidobacterium adolescentis which are capable of i) increasing the trans-epithelial electrical resistance (TER) of a Caco-2 cell monolayer after 10 h treatment to more than 120% of TER at treatment start, ii) inducing secretion of >200 pg/ml of IL-10, and/or iii) inducing an IL-10:IL-12 ratio>1 when co-incubated with human PBMC derived dendritic cells. The strains may have one, two or all three of these capabilities. The present invention relates to the use of these novel strains for the in prevention, alleviation of symptoms, and treatment of diseases or conditions with an underlying impaired intestinal barrier function and pro-inflammatory activation of the mucosa.

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: A liquid or dried granulated milk clotting aspartic protease enzyme composition comprising added polypeptides/proteins. The polypeptides/proteins may be animal-derived (e.g. whey, lactalbumin, transferrin, casein, ovalbumin, gelatin, blood), vegetable-derived (soy, pea, corn, potato, hemp, rice, wheat, peanut, sun flower, rape seed) or algae proteins (e.g. spirulina). Addition of protein in several instances increases activity of the enzyme and simultaneously improves physical stability.

Abstract: The present invention is based upon the findings of two large clinical studies to determine the efficacy of daily consumption of the probiotic strain Bifidobacterium animalis subsp. lactis deposited as DSM 15954 for 4 weeks on abdominal pain in postmenopausal women. Bifidobacterium animalis subsp. lactis significantly reduced abdominal pain. Accordingly, the present invention relates to a probiotic product comprising Bifidobacterium animalis subsp. lactis for use in reducing abdominal pain in a postmenopausal woman. The invention further relates to a method for reducing abdominal pain in a postmenopausal woman, the method comprising administering a probiotic product comprising Bifidobacterium animalis subsp. lactis to the postmenopausal woman.

Abstract: The present invention relates to a method of producing a probiotic fruit beverage comprising a high viable count of acid-adapted probiotic bacteria, such as strains of Lactobacillus paracasei subsp. paracasei, and to probiotic fruit beverage obtainable by such method.

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.