Abstract: The invention pertains to the field of technical textiles, and more particularly to the field of textiles used as a carrier, in particular as a carrier for active compounds or compounds to be activated. The invention thus relates to a glass, quartz, or metal pile fabric, as well as to a catalytic fabric. The invention also relates to a method for manufacturing said fabric.

Abstract: The present invention relates to a method for purification of air, comprising the degradation of all or some of the pollutants by the action of UV rays that are obtained by means of a single light source emitting rays at 254 nm and rays at 185 nm, and optionally UVA rays, and by photocatalysis, the ratio of the amount of energy 185 to the amount of energy 254 ranging from 0.01 to 1. The present invention also relates to a device allowing said method to be carried out.

Abstract: The invention relates to nisin-resistant lactobacilli and their use for preparing food products with reduced post-acidification.

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 relates to a bottle for packaging a liquid to be distributed drop by drop comprising a reservoir the walls of which can be reversibly elastically deformed by letting air into the container, surmounted by a liquid dispensing head comprising a dropper nozzle protruding from the bottle and an anti-bacterial filter membrane, that is partially hydrophilic and partially hydrophobic, interposed across the path of the liquid and the air, at the base of the said nozzle. In the dispensing head, the proposal is to create the nozzle by itself out of a material containing a bactericidal agent that has the effect of preventing any bacterial growth on the surface of the said nozzle on the outside of the antibacterial membrane. A porous core is advantageously positioned inside the duct through which liquid is expelled and air is admitted.

Abstract: The invention pertains to the field of technical textiles, and more particularly to the field of textiles used as a carrier, in particular as a carrier for active compounds or compounds to be activated. The invention thus relates to a glass, quartz, or metal pile fabric, as well as to a catalytic fabric. The invention also relates to a method for manufacturing said fabric.

Abstract: The present invention relates to a bottle for packaging a liquid to be distributed drop by drop comprising a reservoir the walls of which can be reversibly elastically deformed by letting air into the container, surmounted by a liquid dispensing head comprising a dropper nozzle protruding from the bottle and an anti-bacterial filter membrane, that is partially hydrophilic and partially hydrophobic, interposed across the path of the liquid and the air, at the base of the said nozzle. In the dispensing head, the proposal is to create the nozzle by itself out of a material containing a bactericidal agent that has the effect of preventing any bacterial growth on the surface of the said nozzle on the outside of the antibacterial membrane. A porous core is advantageously positioned inside the duct through which liquid is expelled and air is admitted.

Abstract: The present invention relates to a method for purification of air, comprising the degradation of all or some of the pollutants by the action of UV rays that are obtained by means of a single light source emitting rays at 254 nm and rays at 185 nm, and optionally UVA rays, and by photocatalysis, the ratio of the amount of energy 185 to the amount of energy 254 ranging from 0.01 to 1. The present invention also relates to a device allowing said method to be carried out.

Abstract: The invention relates to nisin-resistant lactobacilli and their use for preparing food products with reduced post-acidification.

Abstract: The invention relates to the use of mutants of L. casei having at least a mutation impairing the regulation of a carbon catabolite repression (CCR) mechanism involving the PTS protein HPr, for the preparation of a food product. The use of said mutants allows for instance to impart to said food products an improved texture and flavor, and/or a higher content in aroma compounds.

Abstract: The present invention relates to a method for increasing the amount of K2 vitamin obtained by culturing at least one stem of a lactic bacteria that produces K2 vitamin, wherein the culture of said stem is realized in resting-cells conditions so that the amount of K2 vitamin produced by the resting-cells culture is higher by a ratio of at least 1.2 to that obtained by the culture of said stem under standard fermentation conditions. The present invention also relates to the biomass obtained from the culture of a lactic bacteria producing K2 vitamin according to the above method. The invention further relates to a method for producing K2 vitamin, to a method for preparing food products, including fermented products and/or fresh diary products, enriched with K2 vitamin, and to the food products thus obtained.

Abstract: The invention concerns a food product containing living microorganisms and bioactive food ingredients of interest, wherein the living microorganisms and the bioactive food ingredients of interest are organized so as to reduce metabolizing of said bioactive ingredients by said living microorganisms. More particularly, the invention concerns the use therefor of living microorganisms having reduced capacity for metabolizing the bioactive ingredients.

Abstract: The invention concerns lactic acid bacteria strains wherein the phosphorylable histidine of the IIA domain of lactose permease is replaced by a non-phosphorylable amino acid. Said strains have a reduced post-acidification and are useful in particular for preparing fermented dairy products.

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 relates to the production of variants of lactic bacteria stems that produce, under standard fermentation conditions, at least about 1.2 times more K2 vitamin than the starting lactic bacteria stems cultured in the same conditions. The invention further relates to a method for preparing food products, including fermented products and/or fresh diary products, enriched with K2 vitamin, and to the food products thus obtained.

Abstract: The invention concerns a container for packaging a liquid (1) to be dispensed in drops. The container is reversibly deformable by air input and is equipped with a head (3) for dispensing liquid through a nozzle (5). The dispensing head (3) comprises a recessed body (4) which is nested inside a neck (10) of the container and which holds a hydrophobic microporous pad (8) arranged upstream of a chamber (9). Chamber (9) is provided with an air reservoir for preventing the liquid from passing through the microporous pad (8) between two liquid dispensing operations, when the nozzle (5) is sealingly obstructed with a cap (6), and for drying a partly hydrophilic and hydrophobic filtering membrane (7) arranged in the dispensing head (3).

Abstract: The present invention relates to a bottle for packaging a liquid to be distributed drop by drop comprising a reservoir the walls of which can be reversibly elastically deformed by letting air into the container, surmounted by a liquid dispensing head comprising a dropper nozzle protruding from the bottle and an anti-bacterial filter membrane, that is partially hydrophilic and partially hydrophobic, interposed across the path of the liquid and the air, at the base of the said nozzle. In the dispensing head, the proposal is to create the nozzle by itself out of a material containing a bactericidal agent that has the effect of preventing any bacterial growth on the surface of the said nozzle on the outside of the antibacterial membrane. A porous core is advantageously positioned inside the duct through which liquid is expelled and air is admitted.

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: The present invention relates to the production of variants of lactic bacteria stems that produce, under standard fermentation conditions, at least about 1.2 times more K2 vitamin than the starting lactic bacteria stems cultured in the same conditions. The invention further relates to a method for preparing food products, including fermented products and/or fresh diary products, enriched with K2 vitamin, and to the food products thus obtained.

Abstract: The present invention relates to a method for increasing the amount of K2 vitamin obtained by culturing at least one stem of a lactic bacteria that produces K2 vitamin, wherein the culture of said stem is realized in resting-cells conditions so that the amount of K2 vitamin produced by the resting-cells culture is higher by a ratio of at least 1.2 to that obtained by the culture of said stem under standard fermentation conditions. The present invention also relates to the biomass obtained from the culture of a lactic bacteria producing K2 vitamin according to the above method. The invention further relates to a method for producing K2 vitamin, to a method for preparing food products, including fermented products and/or fresh diary products, enriched with K2 vitamin, and to the food products thus obtained.