Abstract: The use of at least one sulphur-containing amino acid, at a total concentration of about 5 to 75 mg/ml, in particular of about 5 to about 50 mg/l, in particular of about 5 to about 30 mg/l, in particular of about 5 to about 20 mg/l, in free form, for implementing a method for preparing a fermented food product fermented by ferments containing bifidobacteria, the food product has acceptable sensory properties, contains more than about 5×107, in particular more than about 108 bifidobacteria per gram of food product fermented for a shelf lifetime of at least 30 days, in particular a shelf lifetime of at least 35 days, and containing no more than 0.5% of yeast extract or of yeast autolysate.

Abstract: The present invention concerns a method for genetically transforming a Bifidobacterium strain comprising a step of methylation of a shuttle vector in an E. coli or a Gram-positive bacterium strain by two type II DNA methyltransferases from a Bifidobacterium: a methyltransferase enzyme that methylates the adenine base at position 4 of the nucleotide sequence RTCAGG and a methyltransferase enzyme that methylates the cytosine base at position 4 of the nucleotide sequence GGWCC. The present invention also concerns genetic tools and culture media useful for carrying out said method.

Abstract: The invention relates to a method for distinguishing between and enumerating strains of lactic acid bacteria or Bifidobacteria present in a food product. This method implements various agar culture media and/or selective culture conditions, combined with various chromogenic substrates.

Abstract: The invention relates to the use of L. casei ssp. paracasei for imparting antifungal properties to a fermented dairy product, and particularly for inhibiting the growth of molds of the Ascomycetes class in said product.

Abstract: The present invention concerns strains of Lactococcus lactis capable of inhibiting the growth of a pathogenic microorganism and/or improving the intestinal epithelial barrier integrity. These strains are suitable for use in the treatment or prevention of a digestive disorder.

Abstract: The invention relates to the use of lactic acid bacteria, for use in improving transepithelial resistance and more particularly in treating and/or preventing constipation and/or irritable bowel disease.

Abstract: The invention relates to reuterin-producing strains of Lactobacillus brevis. These strains are useful in particular for the treatment or the prevention of conditions resulting from Helicobacter pylori infection.

Abstract: A box is positioned and fastened in the interspace (40) between four cups of a food pack (P), the four cups (4) being arranged in two adjacent rows (R1, R2). The box body (1) is provided with two ends respectively having an end cover (2a), wherein at least one said end cover (2a) is provided with protruding parts (3) at its edges. The box, which is positioned in a staggered manner with respect to the cups, can be fastened to the multi-joint packing cups without the help of external means and is used for loading small articles, such as spoons and little gifts for promotion. The box is adapted to various kinds of multi-joint packing cups.

Abstract: The invention relates to a new strain of Lactobacillus mucosae which is able to decrease intestinal barrier permeability. This strain is useful in particular for alleviating intestinal barrier dysfunctions.

Abstract: The invention relates to the use of a strain of Lactobacillus rhamnosus for preventing or treating pathologies associated with an excessive accumulation of body fat. This strain is preferably administered orally, in particular in the form of a food or a food supplement.

Abstract: The present invention relates to a new strain of Lactobacillus delbrueckii subsp. bulgaricus, suitable for use in the treatment or prevention of Helicobacter pylori infection.

Abstract: The invention relates to a manufacturing process of stirred or drinking fermented milk or fresh cheese comprising a smoothing step after fermentation wherein said smoothing step is performed by a ring-shaped rotor-stator mixer, each ring of the rotor and the stator being provided with radial slots having a given width, and adjusting the rotational speed to adjust the peripheral velocity.

Abstract: The invention relates to the use of lactic acid bacteria, for use in modifying the enteric nervous system and more particularly in treating and/or preventing intestinal disorders such as constipation and/or irritable bowel disease.

Abstract: Provided is the use of Bifidobacterium animalis subsp. lactis strain CNCM I-2494 for decreasing diet-induced body weight gain and improving diet-induced insulin resistance in a subject.

Abstract: Provided are the use of Lactobacillus rhamnosus strain CNCM 1-3690 for reducing diet-induced weight gain and/or diet-induced insulin resistance, and treating disorders resulting therefrom, such as overweight, obesity and obesity-related disorders in a subject.

Abstract: The invention relates to the use of Lactobacillus rhamnosus strain CNCM 1-3690 for reducing body fat accumulation and treating disorders resulting therefrom, such as overweight, obesity, and obesity-related disorders.

Abstract: The invention concerns mainly a non-solid fermented food product containing ferments comprising about 5·107, in particular more than about 108 bifidobacteria per gram of food product fermented for a shelf lifetime of at least 30 days, in particular of at least 35 days.

Abstract: The plastic bottle (1) is filled with liquid and provided with a neck (4) that defines a narrow opening (5) with an inner diameter typically inferior to 40 mm. A flexible sheet-like cover member (C), having a lower closing element (C1) and an upper label element (C2), is provided to seal the opening. A first portion (10) that defines a first surface of the label element is directly fastened to a central portion (6) of the closing element in contact with the upper face of the neck and reinforces this central portion. A second portion (L), which is entirely offset relative to the upper face of the neck, defines a second surface of the label element. The ratio between the second surface (S2) and the first surface (S1) is at least 1:2, and preferably at least 1:1. The second portion (L) extends above the shoulder 3 of the bottle.

Abstract: The invention relates to a food composition comprising, in weight percent relative to the total weight of the composition: 0.5% to 5%, preferably 1% to 2%, more preferably 1% to 1.5%, and most preferably 1.2% of vegetable flour; 6% to 20%, preferably 6% to 10%, more preferably 8% to 10%, and most preferably 9.1% of milk permeate; characterized in that said composition has a viscosity, measured using the Rheomat RM 200 apparatus at a temperature of 10° C. and with a shearing of 64 s?1, of between 200 and 4000 mPa·s, preferably between 300 and 3700 mPa·s, preferably between 400 and 3000 mPa·s, more preferably between 1000 and 2500 mPa·s, and most preferably around 2500 mPa·s.