Abstract: The Lactobacillus curvatus strain deposited as DSM18775 is used as a biopreservative culture in a wide range of meat products due to its production of bacteriocin. The present invention relates to Lactobacillus curvatus strains having an extended lag phase of at least 24 hours at 30° C. relative to DSM18775. In a presently preferred embodiment, the strains are mutants of DSM18775, such as the Lactobacillus curvatus strain deposited as DSM32590 and the Lactobacillus curvatus strain deposited as DSM 32591. Further, the invention relates to a method for inhibiting Listeria in a food product comprising adding bacteria of a Lactobacillus curvatus strain according to the invention to a food product in a concentration of at least 105 CFU/g.

Abstract: Disclosed are non-sporulating Bacillus cells for the production of a sialylated oligosaccharide wherein said Bacillus cell has been genetically engineered to possess a lactose permease, a CMP-NeuNAc biosynthesis pathway and a sialyltransferase, as well as a method for producing a sialylated oligosaccharide using said Bacillus cell.

Abstract: The present invention relates to a method for quantifying the inhibition capacity of at least one, potentially inhibiting, first bacterial or yeast strain towards a gas producing, potentially undesirable, second bacterial or yeast strain, based on a measure of the total gas production. Examples of a first bacterial or yeast strain are probiotic bacterial strains of the genus Bacillus, Lactobacillus or Lactococcus, and examples of the gas producing bacterial or yeast strain are bacteria such as Clostridium, fusobacteria, Escherichia coli and Salmonella or yeast such as Saccharomyces or Pichia.

Abstract: The present invention provides novel Lactococcus lactis lactic acid bacterium strains having improved texturing properties and methods of using the strains for producing food products.

Abstract: The present invention relates to the use of one or more glycosidases in the process for the production and/or purification of a produced desired oligosaccharide. The process is preferably a microbial fermentation process using a host microorganism, which may also comprise nucleic acids expressing sugar catabolic pathway proteins suitable for the degradation of saccharides otherwise hindering the purification of the desired oligosaccharide.

Abstract: Present invention relates to new strains of Bacillus paralicheniformis with improved ability to form biofilm and colonize the rhizosphere when compared to their parental strains from where they are derived.

Abstract: The present invention relates to compositions and methods for producing fermented milk products with increased amount of probiotic bacteria. In particular, the invention relates to a process for producing a fermented milk which comprises adding to a milk base (i) a starter culture comprising at least one lactose-deficient Streptococcus thermophilus strain, which is capable of metabolizing a non-lactose carbohydrate, and at least one lactose-deficient Lactobacillus strain, which is capable of metabolizing a non-lactose carbohydrate, (ii) one or more non-lactose carbohydrate capable of being metabolized by the lactic acid bacteria, in an amount measured so as to become depleted when the pH of the fermented milk product is between 4.9 and 5.5 and (iii) a probiotic strain selected from a Lactobacillus strain and a Bifidobacterium strain. In addition, the present invention relates to compositions and to fermented milk food or feed products produced by the process of the invention.

Abstract: The present invention relates to Lactococcus starter cultures that are compatible with nisin-producing strains and simultaneously do not degrade nisin. The present invention defines starter cultures that can be used in combination with nisin-producing cultures, without degradation of nisin. Furthermore, it is also disclosed that starter cultures can be made by a combination of nisin-producing strains and strains containing nisin-immunity genes and/or and absent of the gene to prevent degradation of nisin.

Abstract: The present invention relates to methods for encapsulating a bioactive agent such as a microorganism, methods for making a modified food, feed, cosmetic, plant health, seed health or pharmaceutical product comprising heteropolymer particles encapsulating a bioactive agent such as a microorganism, compositions and modified products comprising heteropolymer particles of a phenolic compound and a protein, and a bioactive agent encapsulated therein obtainable by such methods. Also provided is a method for delivering a bioactive agent to a subject, comprising administering to said subject the modified food, feed, cosmetic, plant health, seed health or pharmaceutical product described herein.

Abstract: A method for making a genetically modified cell having the ability to produce fucosylated compounds comprising the steps of: transforming the cell to express a fucose kinase, transforming the cell to express a fucose-1-phosphate guanylyltransferase, transforming the cell to express a fucosyltransferase.

Abstract: The present invention provides a Bacillus subtilis strain selected from the group consisting of a) the strain deposited as DSM32324,b) the strain deposited as DSM32325, and c) a mutant strain of (a) or (b) which has sensitivity for ampicillin, vancomycin, gentamicin, kanamycin, streptomycin, erythromycin, clindamycin, tetracycline, and chloramphenicol; and has inhibitory activity against E. coli and Clostridium perfringens. The invention further relates to Bacillus compositions comprising at least one Bacillus subtilis strain of the invention, preferably the Bacillus subtilis strain DSM32324 and/or the Bacillus subtilis strain DSM32325, as Direct Fed Microbial (DFM), premix, animal feed additive or animal feed.

Abstract: The present invention relates to methods for producing dairy food products modified with respect to their firmness and/or gelation time comprising cross-linked protein compounds and to methods for modifying said properties of said dairy food products, as well as to said modified dairy food products obtainable or obtained by such methods. Modification is achieved by in situ generation of H2O2 via carbohydrate oxidase, preferably cellobiose oxidase (EC 1.1.99.18), and cross-linking protein-tyrosine residues in a reaction using H202 via peroxidase (EC 1.11.1.7). Adding small phenolic compounds such as preferably p-coumaric acid or vanillin allows better control of the cross-linking reaction.

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

Abstract: The present invention provides a new wine yeast product in a frozen form. The product is produced in a fermenter, concentrated, cryoprotectants are added. This mixture is then frozen at ?50° C. What makes this product unique is that besides the fact that it is frozen, it can be directly added to grape juice as no rehydration is required because the yeast was not dehydrated in the production process.

Abstract: The present invention relates to a silage inoculant consisting essentially of a) at least one obligatory heterofermentative lactic acid bacterial species or strain and b) at least one homofermentative bacterial species or strain which (i) does not reduce growth of a), and (ii) reduces pH fast without producing an excess amount of lactic acid. Further, the invention relates to a method for producing a fermented feed product, said method comprising inoculating a plant material with the silage inoculant according to the invention. It has surprisingly been found that the silage inoculant is effective even if the silage has only been incubated for a period of up to 2 or up to 4 days.

Abstract: The present invention provides a Bacillus subtilis strain selected from the group consisting of a) the strain deposited as DSM32324, b) the strain deposited as DSM32325, and c) a mutant strain of (a) or (b) which has sensitivity for ampicillin, vancomycin, gentamicin, kanamycin, streptomycin, erythromycin, clindamycin, tetracycline, and chloramphenicol; and has inhibitory activity against E. coli and Clostridium perfringens. The invention further relates to Bacillus compositions comprising at least one Bacillus subtilis strain of the invention, preferably the Bacillus subtilis strain DSM32324 and/or the Bacillus subtilis strain DSM32325, as Direct Fed Microbial (DFM), premix, animal feed additive or animal feed.

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 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.