Abstract: Use of a fructose disaccharide or fructooligosaccharide, for increasing protein production in Bifidobacterium longum subsp longum.

Abstract: A Bifidobacterium longum subsp longum produced by a method of growing the Bifidobacterium longum subsp longum in a culture medium, the culture medium containing a fructose disaccharide, FOS or combination thereof. A method for treatment or prevention of inflammatory bowel disease, celiac disease, non-celiac gluten sensitivity, gluten ataxia, dermatitis herpetiformis or wheat allergy in an individual, the method including administering a combination of (i) Bifidobacterium longum subsp longum and (ii) a fructose disaccharide, FOS or a combination thereof to the individual.

Abstract: The present invention relates to a Bifidobacterium longum probiotic for use to improve fermentability of a plant fibre during gastro-intestinal tract passage in a subject, wherein said plant fibre has an insoluble fraction of between 40 to 80% (w/w).

Abstract: The present Invention relates to a beverage composition, preferably a fermented beverage composition, comprising gluconic acid and lactic acid, wherein the concentration ratio of gluconic acid to lactic acid is greater than 1, preferably between 2 to 10.

Abstract: The present invention relates to the use of a Bifidobacterium longum transitional microorganism to metabolise one or more glycan substrates selected from the group recited in any of Tables 1 to 3.

Abstract: The present invention relates to use of a B. longum transitional microorganism that has a preferential utilization of 3-FL over 2?FL. It also relates to methods and to a composition comprising the B. longum transitional microorganism and uses thereof.

Abstract: The invention relates to a composition for infants or young children comprising at least one probiotic bacterial strain, said probiotic bacterial strain being bifidobacteria and a prebiotic mixture of human milk oligosaccharides consisting of 2?-fucosyllactose (2FL), lactodifucotetraose/difucosyllactose (DFL), lacto-N-tetraose (LNT), 6?-sialyllactose (6SL), 3?-sialyllactose (SSL) and optionally 3-fucosyllactose (3FL) that can be useful for (i) preventing and/or treating bacterial infections; (ii) modulating the microbiota; and/or iii) preventing and/or treating allergy in an infant or a young child.

Abstract: The invention herein relates generally to enhancing the survival and activity of probiotic Lactobacillus strains in mammals. Lactobacillus strain comprising a LacS transporter sequence having a sequence identity of at least 70% to SEQ ID NO: 1, and/or comprising a GH42 B-gal sequence, wherein the Lactobacillus strain is not a Lactobacillus reuteri strain. The invention comprises methods for cultivating and manufacturing probiotic Lactobacillus strains, and products containing such strains. In more detail the GC present invention relates to a composition comprising probiotic Lactobacillus strains, obtained by a step of growing the bacteria in a medium comprising galacto-oligosaccharides (GOS) (“pre-conditioning”), and administering said pre-conditioned bacteria together with GOS in the final product. The inventors have found that such method induces a boost in the beneficial effects of the probiotic bacteria, such as survival in the gastrointestinal tract.

Abstract: Compositions contain at least one Staphylococcus carnosus strain, for example at least one of S. carnosus CNCM I-5398 or S. carnosus CNCM I-5400. A unit dosage form of the composition contains a prophylactically or therapeutically effective amount of the at least one Staphylococcus carnosus strain. Methods of making such compositions include adding at least one Staphylococcus carnosus strain to at least one other food component.

Abstract: The present invention relates to flavour generation. In particular the invention relates to a method for flavour generation in a heat-treated food product using a prolidase enzyme. The invention also relates to a heat-treated food product prepared according to the method of the invention.

Abstract: The invention relates to vegan fermented pepperoni or salami analogue products, and methods of making thereof, said methods comprising preparing a pepperoni or salami analogue batter mixture; ripening the mixture; heating the mixture; and drying the mixture to form a vegan fermented pepperoni or salami analogue product.

Abstract: Use of human milk oligosaccharide LNT, for increasing serpin protein production in Bifidobacterium longum subsp. longum.

Abstract: Use of galactose or a galactooligosaccharide, for increasing serpin protein production in Bifidobacterium longum subsp. longum.

Abstract: The present invention relates to a Bifidobacterium longum probiotic for use to improve fermentability of a plant fibre during gastro-intestinal tract passage in a subject, wherein said plant fibre has an insoluble fraction of between 40 to 80% (w/w).

Abstract: Serpin protein producing Bifidobacterium longum subsp. longum and compositions thereof for use in inhibiting gluten digestion. Compositions comprising the serpin protein producing Bifidobacterium longum subsp. longum may be used to mitigate the effects of hidden gluten in individuals following a gluten free diet.

Abstract: A composition contains at least one probiotic or enzyme selected from the group consisting of (i) a probiotic having ?-glycosidase activity or a ?-glycosidase, (ii) a probiotic having esterase activity or an esterase, (iii) a probiotic having both ?-glycosidase activity and esterase activity or an enzyme having both ?-glycosidase activity and esterase activity, (iv) a first probiotic having ?-glycosidase activity and a second probiotic having esterase activity, (v) a probiotic having ?-glycosidase activity and an esterase, (vi) a ?-glycosidase and a probiotic having esterase activity and (vii) a ?-glycosidase and an esterase. The at least one probiotic can form one or more of oleuropein aglycone, elenolic acid, hydroxytyrosol acetate or hydroxytyrosol from oleuropein. The composition can comprise oleuropein.

Abstract: The present invention relates to the use of a Poaceae and/or a Leguminoseae plant fiber to improve survival of a Bifidobacterium probiotic, wherein said plant fiber has an insoluble fraction of between 40 to 80% (w/w).

Abstract: Use of a sugar selected from lactose, fructose and raffinose, for increasing serpin expression in Bifidobacterium longum strain CNCM I-2618.

Abstract: A composition contains at least one probiotic or enzyme selected from the group consisting of (i) a probiotic having ?-glycosidase activity or a ?-glycosidase, (ii) a probiotic having esterase activity or an esterase, (iii) a probiotic having both ?-glycosidase activity and esterase activity or an enzyme having both ?-glycosidase activity and esterase activity, (iv) a first probiotic having ?-glycosidase activity and a second probiotic having esterase activity, (v) a probiotic having ?-glycosidase activity and an esterase, (vi) a ?-glycosidase and a probiotic having esterase activity and (vii) a ?-glycosidase and an esterase. The at least one probiotic can form one or more of oleuropein aglycone, elenolic acid, hydroxytyrosol acetate or hydroxytyrosol from oleuropein. The composition can comprise oleuropein.

Abstract: The present invention relates to flavour generation. In particular the invention relates to a method for flavour generation in a heat-treated food product using a prolidase enzyme. The invention also relates to a heat-treated food product prepared according to the method of the invention.