Abstract: A must is fermented with a combination of at least one yeast and at least one lactobacillus, the former being selected from the group of Saccharomyces cerevisiae and Kluyveromyces lactis and the latter being selected from the group of Lactobacillus casei and Lactobacillus hilgardii for their symbiotic ability and capability to produce a synergistic organoleptic effect which eliminates all after-taste of yeast. The must is inoculated such that the respective numbers of yeast germs and lactobacilli germs per ml have a ratio of from 1:10 to 1:500.

Abstract: Yogurt having a reduced increase in acidity and bitterness during storage at ambient temperature is produced by fermenting milk with Streptococcus thermophilus and a Lactobacillus bulgaricus strain which has low proteolytic activity and allows a DNA-DNA hybridization of from 80 to 100%. A thickening strain of Streptococcus thermophilus may be used. The yogurt may be packed under sterile conditions and stored at about 20.degree. C.

Abstract: A process for eliminating the flatulent sugars present in soya which comprises preparing an aqueous soya suspension containing from 5 to 45% by weight of dry matter, inoculating the suspension thus prepared with at least one strain of Saccharomyces uvarum which has reached the state of growth on a medium containing at least one sugar having at least one .alpha.-D-galactopyranosyl bond and fermenting the suspension under anaerobic conditions for at least 8 hours at a temperature of from 15.degree. to 50.degree. C.

Abstract: Microgranulates intended for addition to foods having a deficit in methionine so as to increase their nutritive value are disclosed. They are characterized in that they comprise a core consisting of microcrystals of methionine of at most 10 microns in size encapsulated in a polymer matrix of spheroid shape in which they are evenly distributed, the core being coated in one or more layers of a vegetable protein extracted from gluten, the diameter of the microgranulates obtained being from about 25 to about 200 microns.

Abstract: A process for the preparation of zeaxanthin which comprises culturing a microorganism of the genus Flavobacter producing this pigment in a nutrient medium containing at least one carbohydrate as assimilable carbon source, at least one source of assimilable amino nitrogen containing free amino acids, mineral salts, oligoelements and vitamins, the composition of the medium being modified by adding pyridoxine to it, and continuing culturing until a substantial quantity of intracellular zeaxanthin has been obtained.

Abstract: A process for the preparation of zeaxanthin which comprises culturing a microorganism of the genus Flavobacter producing this pigment, in a nutrient medium containing at least one carbohydrate as assimilable carbon source, at least one source of assimilable amino nitrogen containing free amino acids, mineral salts, oligoelements and vitamins, the spectrum of amino acids of the medium being modified by increasing the content in the medium of at least one of the sulphur-containing amino acids methionine, cystine and cysteine, in relation to the content in the medium of other amino acids, whilst limiting the quantity of the sulphur-containing amino acid added to the medium to a value not exceeding 1 mg/ml, and continuing culturing until a substantial quantity of intracellular zeaxanthin has been obtained.

Abstract: Intracellular substances of microbial origin are prepared by culturing a microorganism in a suitable nutrient medium therefor in the presence of at least one antibiotic in sufficient amount to weaken the walls of the microorganism cells but insufficient to arrest growth of the microorganism and induce discharge of the intracellular substances into the culture medium, thereafter rupturing the walls of at least a part of the microorganism cells and recovering the intracellular substances released by rupture of the cell walls.