Abstract: This invention relates to a fruit-based food product such as beverages or fruit purees, comprising a concentration of live and stable probiotics, which is preferably greater than 108 CFU/ml, a high fruit content, which is preferably greater than 50%, and a low organic acid content, and wherein the production of off-tastes is reduced or diminished in relation to the initial fruit matrix, as well as method for preparing a food product such as this.

Abstract: This invention relates to a fruit-based food product such as beverages or fruit purees, comprising a concentration of live and stable probiotics, which is preferably greater than 108 CFU/ml, a high fruit content, which is preferably greater than 50%, and a low organic acid content, and wherein the production of off-tastes is reduced or diminished in relation to the initial fruit matrix, as well as method for preparing a food product such as this.

Abstract: The invention concerns dairy nutrition with cereals. It concerns the use of a fermented daily product for mixing with cereals.

Abstract: This invention relates to a fruit-based food product such as beverages or fruit purees, comprising a concentration of live and stable probiotics, which is preferably greater than 108 CFU/ml, a high fruit content, which is preferably greater than 50%, and a low organic acid content, and wherein the production of off-tastes is reduced or diminished in relation to the initial fruit matrix, as well as method for preparing a food product such as this.

Abstract: A fresh plant juice and/or milk-based food product, comprising a stable concentration of live probiotics producing false tastes and/or gas in the initial matrix of the food product, characterized in that it contains from 1 to 20 g/l of a dietary protonated weak monoacid with a pH between 3 and 4, and a preparation method for such a food product.

Abstract: This invention relates to a fruit-based food product such as beverages or fruit purees, comprising a concentration of live and stable probiotics, which is preferably greater than 108 CFU/ml, a high fruit content, which is preferably greater than 50%, and a low organic acid content, and wherein the production of off-tastes is reduced or diminished in relation to the initial fruit matrix, as well as method for preparing a food product such as this.

Abstract: A process for the treatment of aqueous effluents containing at least one of the following ethers is described: ethyl tert-butyl ether (ETBE) and/or methyl tert-butyl ether (MTBE) and/or tert-amyl methyl ether (TAME) in order to reduce the concentration of these ethers. A bacterium Gordonia terrae CIP I-2194 is innoculated under aerobic conditions. In particular, a bacterium Burkholderia cepacia CIP I-2052 or a bacterium Alcaligenes sp. CIP I-2561 or a bacterium Mycobacterium sp. CIP I-2562 is added in the presence of a growth substrate and, optionally, of a cobalt salt, and the ether contained in the effluents is degraded by the bacteria thus innoculated until its mineralization. The process is useable in the ether-contaminated water treatment industry.

Abstract: A process for treatment of aqueous effluents, for example, an aquifer, that contains at least methyl-tert-butyl ether (MTBE) or methyl-tert-amyl ether (TAME) so as to reduce the concentration of said ether is described, characterized in that a Mycobacterium austroafricanum I-2562 bacterium is grown under aerobic conditions in the presence of a growth substrate that contains said ether, and said ether is degraded by said bacterium down to the final degradation products, carbon dioxide and water. The results are improved in the presence of yeast extract.

Abstract: A process for treatment of aqueous effluents that contain at least methyl-tert-butyl ether (MTBE) or methyl-tert-amyl ether (TAME) so as to reduce the concentration of said ether is described, characterized in that a Mycobacterium austroafricanum I-2562 bacterium is grown under aerobic conditions in the presence of a growth substrate that contains said ether, and said ether is degraded by said bacterium down to the final degradation products, carbon dioxide and water. The results are improved in the presence of yeast extract.