Abstract: A novel binder and/or disintegrant for obtaining a compressed solid composition for non-oral use, the binder and/or disintegrant being fermented molasses, a process for preparing the compressed solid composition and also a binding and/or disintegrating composition, which includes at least fermented molasses. The fermented molasses advantageously makes it possible to replace synthetic binders conventionally used in compressed solid compositions, while also being able to act as a disintegrant on contact with a liquid, especially water. Thus, a novel way is proposed for utilizing a product which was hitherto solely used in the field of agriculture and livestock farming.

Abstract: A Limosilactobacillus fermentum strain chosen among the strain deposited with the CNCM on Nov. 17, 2021, under number I-5777 or under number I-5778, for use thereof in the prevention and/or treatment of candidiasis vaginal. Also a Limosilactobacillus fermentum strain as defined above, characterized in that it is used in association with the Saccharomyces cerevisiae strain deposited with the CNCM on Oct. 17, 2007, under number I-3856, for use thereof in the prevention and/or treatment of vaginal candidiasis.

Abstract: An active yeast adapted to weak organic acids and to the use thereof for poultry or cud-chewing animals. Also, a probiotic for poultry or cud-chewing animals, including an active yeast adapted to weak organic acids. Further, the use of such a yeast for improving the zootechnical performances of poultry and to the use thereof in a probiotic and/or food for poultry. Furthermore, the use of such a yeast for improving the physico-chemical and fermentative parameters of the rumen of cud-chewing animals, and to the use thereof in a probiotic and/or food for cud-chewing animals. In addition, a yeast for use in the prevention and/or the treatment of digestive disorders in cud-chewing animals and particularly in the prevention of acidosis in cud-chewing animals.

Abstract: A stabilized, ready-to-use live leaven comprising a mixture of liquid leaven and mucilaginous seeds, and the use of the stabilized, ready-to-use live leaven for preparing bakery products. Also, a method of fabricating the stabilized, ready-to-use live leaven, which includes mixing the liquid leaven and mucilaginous seeds, fermenting the mixture, and obtaining and storing the stabilized, ready-to-use live leaven.

Abstract: A method of manufacturing of a dry mixture of at least one yeast and/or yeast derivative and at least one bacteriophage, where the mixture being in the form of solid entities, and each solid entity is composed of at least one yeast and/or at least one yeast derivative and at least one bacteriophage and possibly at least one drying excipient, where the method is done by the mixing of at least one yeast and/or yeast derivative and at least one bacteriophage in suspension and the drying of this mixture. Also, a dry mixture of at least one yeast and/or yeast derivative and at least one bacteriophage, which is in the form of solid entities, where each solid entity is composed of at least one yeast and/or at least one yeast derivative and at least one bacteriophage and possibly at least one drying excipient and uses thereof.

Abstract: A method for qualifying molasses based on an optical measurement, the method may include: based on reference optical spectra of samples of distinct molasses, associated with respective known molasses qualities, building by machine learning a statistical model of molasses qualities as a function of at least one spectral characteristic of the reference spectra; and for a current optical spectrum of a sample of a current molasses, based on the statistical model, identifying the at least one spectral characteristic of the current optical spectrum and determining a quality of the current molasses, the current molasses quality relating to at least one yeast performance obtained when the yeast is fed with the current molasses.

Abstract: Disclosed is a pouring device suitable for piercing and emptying a granular material contained in a vacuum-sealed package, including: a tubular body, having a duct for the flow of the material, extending from an inlet opening positioned at a first end of the tubular body to an outlet opening for the granular material, positioned at a second end of the tubular body; and a hollow piercing tool having a distal end ending in a pointed tip, and a widened base at the proximal end thereof, rigidly connected to the body. The device further includes a shoulder serving as a stop coming into contact with the wall of the package to stop the pouring device when the wall is pierced by the piercing tool, and possibly a bowl bringing the granular material having escaped the hollow portion of the piercing tool into the inside of the hollow portion by gravity.

Abstract: Disclosed is a manual pouring device or belonging, suitable for piercing and emptying a granular material contained in a vacuum-sealed package, including: a tubular body, having a duct for the flow of the material, extending from an inlet opening positioned at a first end of the tubular body to an outlet opening for the granular material, positioned at a second end of the tubular body; and a hollow piercing tool having a distal end ending in a pointed tip, and a widened base at the proximal end thereof, rigidly connected to the body. The device further includes a shoulder serving as a stop, configured to come into contact with the wall of the package to stop the pouring device when the wall is pierced by the piercing tool.

Abstract: A container for determining the quantity of CO2 absorbed and/or expelled by a sample of matter over time, including: a bottom compartment designed to receive a sample of matter, a top compartment receiving element for trapping CO2, positioned in line with and communicating with the bottom compartment, and having an exhaust opening enabling gas to escape from the top compartment after it passes through the receiving element for trapping CO2, a separation element, disposed between the bottom compartment and the top compartment, configured to enable gas to pass from the bottom compartment to the top compartment.

Abstract: A cuttable leaven in solid form and to the use of this leaven in a bakery for preparing leaven bread and as a bread-making starter for the preparation of a liquid leaven. The leaven is based on flour of barley, buckwheat, lupine, millet, quinoa, einkorn, Kharagan wheat or mixtures thereof.

Abstract: A composition of yeast polysaccharides including ?(1,6)-glucans, preferably also mannans and ?-glucans. The yeast polysaccharides are extracted from yeast cell wall fragments. Typically, the ?-glucans are ?(1,6)-glucans. Also, a method for obtaining such a composition, including at least one step of fractionating a composition of yeast cell walls and extracting an insoluble fraction, and at least one step of extracting a soluble fraction from the insoluble fraction obtained in step a). Further, a composition with a human or veterinary therapeutic objective, for the treatment of gastrointestinal pathologies associated with pathogenic microorganisms, as well as to its non-therapeutic use for improving intestinal comfort.

Abstract: The present invention relates to a method for obtaining yeast proteins comprising the following steps: a) providing a yeast cream; b) exposing this yeast cream to a thermal plasmolysis at a temperature between 70 and 95° C. for a time of between 30 seconds and 4 hours; c) subjecting the whole to the activity of at least one ribonuclease and a glucanase, sequentially or simultaneously, at a temperature between 40 and 65° C. for a period of between 8 and 24 hours; and d) separating the insoluble fraction from the soluble fraction; wherein the insoluble fraction collected in step d) is taste-free, has a nucleotide content less than 3% and a true protein content of at least 72%.

Abstract: A novel yeast extract having from 25 to 55 wt % 5?-ribonucleotides, including 5 to 20 wt % adenosine 5?-monophosphate (5?-AMP) and 5 to 20 wt % guanosine 5?-monophosphate (5?-GMP) in a 5?-AMP/5?-GMP ratio ranging from 0.85 to 1.25, the weight percentages being expressed in relation to the dry weight of the yeast extract. Also a process of using such an extract for the masking of bitter and sour tastes and of undesirable sweetener, protein and metallic notes in a product.

Abstract: A method for preparing a fermented molasses including at least one glycine betaine ester, the method includes the steps of (1) providing a fermented beet molasses, (2) adding, into this fermented beet molasses, at least one acid in an acid: glycine betaine molar ratio between 1 and 2.2 and (3) esterifying the acidified fermented molasses obtained in the preceding step by mixing with at least one alcohol. Also, a fermented and esterified molasses including betaine esters and the use thereof for improving the surfactant and/or emulsifying properties of a composition.

Abstract: A novel binder and/or disintegrant for obtaining a compressed solid composition for non-oral use, the binder and/or disintegrant being fermented molasses, a process for preparing the compressed solid composition and also a binding and/or disintegrating composition, which includes at least fermented molasses. The fermented molasses advantageously makes it possible to replace synthetic binders conventionally used in compressed solid compositions, while also being able to act as a disintegrant on contact with a liquid, especially water. Thus, a novel way is proposed for utilizing a product which was hitherto solely used in the field of agriculture and livestock farming.

Abstract: The invention relates to a recombinant yeast wherein the PEP4 gene is inactivated. Said yeast is useful for the production of oligopeptides.

Abstract: The present invention relates to the use of a yeast protein extract to stabilise the haze or cloudiness of a drink, particularly beer and preferably white beer.

Abstract: A method for preparing cooked, mold-resistant bakery product, including cooking a dough obtained by a sponge and dough type baking method using a poolish containing from 20 to 55 g/L of ethanol, preferably from 35 to 50 g/L of ethanol, and including, after cooking, a step of applying a solution to the surface of the cooked bakery product that includes a live leaven and/or a live yeast.

Abstract: Disclosed is a method for distributing a food fluid in a bakery, including the circulation of food fluid from a cold room to at least one metering point, in supply piping arranged between the cold room and the metering point, the cold room being remote from the metering point. The supply piping includes two piping segments and a set of one or more valves, arranged in such a way that: for a first configuration of the set of one or more valves, the two piping segments supply food fluid, in parallel and simultaneously, to the metering point from at least one tank of food fluid located in the cold room, and for at least one other configuration of the set of one or more valves, the two piping segments form a fluid circulation loop.

Abstract: A novel binder and/or disintegrant for obtaining a compressed solid composition for non-oral use, the binder and/or disintegrant being fermented molasses, a process for preparing the compressed solid composition and also a binding and/or disintegrating composition, which includes at least fermented molasses. The fermented molasses advantageously makes it possible to replace synthetic binders conventionally used in compressed solid compositions, while also being able to act as a disintegrant on contact with a liquid, especially water. Thus, a novel way is proposed for utilizing a product which was hitherto solely used in the field of agriculture and livestock farming.