Abstract: Lactococcus lactis strains with improved preservation characteristics, and improved acid and bile salt tolerance are disclosed. More specifically, a L. lactis strain having a heterologous trehalose-6-phosphate synthase gene and/or a trehalose-6-phosphate phosphatase gene, results in an accumulation of trehalose in the cytoplasm and/or in the cytoplasmic membrane. A L. lactis strain, having an internal trehalose concentration of at least 10 mg per gram cells (w/w) is disclosed.

Abstract: Lactococcus lactis strains with improved preservation characteristics, and improved acid and bile salt tolerance are disclosed. More specifically, a L. lactis strain having a heterologous trehalose-6-phosphate synthase gene and/or a trehalose-6-phosphate phosphatase gene, results in an accumulation of trehalose in the cytoplasm and/or in the cytoplasmic membrane. A L. lactis strain, having an internal trehalose concentration of at least 10 mg per gram cells (w/w) is disclosed.

Abstract: Lactococcus lactis strains with improved preservation characteristics, and improved acid and bile salt tolerance are disclosed. More specifically, a L. lactis strain having a heterologous trehalose-6-phosphate synthase gene and/or a trehalose-6-phosphate phosphatase gene, results in an accumulation of trehalose in the cytoplasm and/or in the cytoplasmic membrane. A L. lactis strain, having an internal trehalose concentration of at least 10 mg per gram cells (w/w) is disclosed.

Abstract: Lactococcus lactis strains with improved preservation characteristics, and improved acid and bile salt tolerance are disclosed. More specifically, a L. lactis strain having a heterologous trehalose-6-phosphate synthase gene and/or a trehalose-6-phosphate phosphatase gene, results in an accumulation of trehalose in the cytoplasm and/or in the cytoplasmic membrane. A L. lactis strain, having an internal trehalose concentration of at least 10 mg per gram cells (w/w) is disclosed.

Abstract: Lactococcus lactis strains with improved preservation characteristics, and improved acid and bile salt tolerance are disclosed. More specifically, a L. lactis strain having a heterologous trehalose-6-phosphate synthase gene and/or a trehalose-6-phosphate phosphatase gene, results in an accumulation of trehalose in the cytoplasm and/or in the cytoplasmic membrane. A L. lactis strain, having an internal trehalose concentration of at least 10 mg per gram cells (w/w) is disclosed.

Abstract: The present invention relates to a method to treat obesity and/or a method to lose or control body weight. More specifically, the invention relates to the use of a compound inhibiting the sweet taste perception, preferably by inactivating the T1R3 receptor, for the preparation of a medicament to treat or prevent obesity and/or to treat or prevent diabetes and/or to lose or control body weight.

Abstract: An administration strategy is disclosed for the delivery at the intestinal mucosa of anti-inflammatory compounds, preferably acid-sensitive anti-inflammatory agents, such as IL10 and/or a soluble TNF receptor and/or trefoil factor via the oral route. In particular, inoculation with a suspension of live recombinant yeast cells, preferably Saccharomyces cells, which have been engineered to produce the respective proteins, is disclosed.

Abstract: Lactococcus lactis strains with improved preservation characteristics, and improved acid and bile salt tolerance are disclosed. More specifically, a L. lactis strain having a heterologous trehalose-6-phosphate synthase gene and/or a trehalose-6-phosphate phosphatase gene, results in an accumulation of trehalose in the cytoplasm and/or in the cytoplasmic membrane. A L. lactis strain, having an internal trehalose concentration of at least 10 mg per gram cells (w/w) is disclosed.

Abstract: Process for the preparation of malted cereals, wherein the steeping step includes one or more wetting stages at a temperature between 5 and 30° C. preferably between 10 and 20° C., until the material has a moisture content between 20 and 60% by weight, preferably between 38 and 47%, wherein after a germination period between 2 and 7 days, preferably between 3 to 6 days at a temperature between 10 and 30° C., preferably between 14 and 18° C., the steeped and germinated cereals are preferably kilned by increasing the temperature to values between 40 and 150° C. until the material has a moisture content between 2 and 15% by weight, and wherein one or more microbial cultures selected from the group consisting of one or more bacteria and/or one of more activated spores are added in one or more times during the process.

Abstract: Proces for the preparation of malted cereals, wherein the steeping step includes one or more wetting stages at a temperature and 30° C. preferably between 10 and 20° C., until the material has a moisture content between 20 and 60% by weight, preferably between 38 and 47%, wherein aftr a germination period between 2 and 7 days, preferably between 3 to 6 days at a temperature between 10 and 30° C., preferably between 14 and 18° C., the steeped and germinated cereals are preferably kilned by increasing the temperature to values between 40 and 150° C. until the material has a moisture content between 2 and 15% by weight, and wherein one or more microbial cultures selected from the group consisting of one or more bacteria and/or one of more activated spores are added in one or more times during the process.