Abstract: Provided is Lactobacillus paracasei TCI727, deposited in the Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH (DSMZ) with a deposit number of DSM 33756. A method for improving calcium absorption of a subject in need thereof by using the Lactobacillus paracasei TCI727 or metabolites thereof is also provided. The method includes administering to the subject an effective amount of a composition comprising the Lactobacillus paracasei TCI727 or the metabolites thereof.

Abstract: The application is directed to a Lactobacillus plantarum strain, having the ability to generate a fermented milk presenting a high thickness and/or a high ropiness and/or a high thickness in mouth. The application also concerns a Lactobacillus plantarum strain, having the ability to generate a fermented milk presenting a high thickness and/or a high ropiness and/or a high thickness in mouth, further being a low post acidification strain at the temperature of fermentation. The application is also about a method to manufacture fermented product, in particular a fermented dairy product, using a L. plantarum strain of the invention or a bacterial composition, composition or kit-of part comprising a L. plantarum strain of the invention.

Abstract: The present invention provides a lactic acid bacteria-containing composition comprising a Lactobacillus delbrueckii and a Streptococcus thermophilus.

Abstract: Provided herein are sprayable ghee compositions comprising ghee and one or more additional oils such as coconut oil, avocado oil, sunflower oil, palm oil, or grapeseed oil.

Abstract: Butter spreads include at least butter, canola oil, palm oil, cream, and buttermilk powder. The spreads are squeezable from a package and maintain their consistency over repeated package handling and repeated cycling between refrigeration and ambient temperatures.

Abstract: The present invention relates to a method of producing a fermented milk product comprising adding lactic acid bacteria to milk, wherein the bacteria comprise Lactobacillus casei and at least one further strain of lactic acid bacteria of a species other than Lactobacillus casei, wherein the further strain has a deficiency in lactose metabolism but is capable of metabolizing one or several carbohydrates other than lactose present in the milk.

Abstract: A method for producing a lactic acid bacteria fermented milk product comprising fermenting milk with both inoculated lactic acid bacteria (LAB) and inoculated Bacillus bacteria.

Abstract: The present invention relates to a Streptococcus thermophilus strain, wherein the strain is galactose-fermenting, wherein the strain carries a mutation in the DNA sequence of the glcK gene encoding a glucokinase protein, wherein the mutation inactivates the glucokinase protein or has a negative effect on expression of the gene, and wherein the strain carries a mutation in the promoter region of the GalK gene encoding a galactokinase protein.

Abstract: The present invention relates to mutants of lactic acid bacteria which are resistant to the antibiotic ampicillin and which were found to give an increased texture when grown in milk while maintaining the other growth properties of the parent strain. The present invention, furthermore, relates to compositions comprising such mutants, and to dairy products fermented with the lactic acid bacteria resistant to ampicillin.

Abstract: An object of the present invention is to provide a fermented milk food, in which the viability of lactic acid bacteria during storage is high, the increase in acidity is suppressed, the viable cell count is less reduced, and the flavor is less deteriorated. A method for producing a fermented milk food by which the object was achieved is characterized by inoculating and culturing lactic acid bacteria in a culture medium containing a milk as a main component and supplemented with glucose in such an amount that glucose is substantially entirely assimilated at the time of completion of culturing and fructose in an amount twice or more the amount of glucose in a mass ratio.

Abstract: Fermented milk bases and methods of making fermented milk bases are disclosed. Such fermented milk bases are solid and contain little or no non-dairy stabilizers and non-dairy thickeners. Also disclosed are packaged food products including the disclosed fermented milk bases.

Abstract: In a preparation step, raw material milk is prepared. In a lactose degradation step, at least part of lactose included in the prepared raw material milk is degraded using a lactose-degrading enzyme. The lactose concentration in the raw material milk in which lactose is degraded is not more than 2.5% by mass with respect to a total amount of the raw material milk. A lactic acid bacterium is added to the raw material milk in which at least part of lactose is degraded, and the raw material milk to which the lactic acid bacterium is added is fermented.

Abstract: The present disclosure provides compositions, methods, and uses concerning the enzymatic preparation of a fermented milk product.

Abstract: The present invention provides a method for producing a fermented food, comprising: a fermentation step of fermenting a raw material milk-containing milk preparation solution added with Lactobacillus delbrueckii and Streptococcus thermophilus carrying a prtS gene.

Abstract: Disclosed is a spoonable smoothie with fibrous, non-chalky, non-gritty texture. The spoonable smoothie has more than 34% by weight of a combination of fruit and vegetable sources, a texturant, a protein source, a vitamin source, and a mineral source. In some embodiments, the spoonable smoothie may be produced via high-pressure processing or thermal processing. In some embodiments in which high-pressure processing is employed, acid whey may be used to help obtain the non-chalky, non-gritty texture. In other embodiments in which thermal processing is employed, order of ingredients may be used to help obtain the non-chalky, non-gritty texture. In those thermally processed embodiments, the texturant and the protein source may be separately hydrated to control the competition for water absorption between the texturant and the protein source.

Abstract: The present invention relates to a composition suitable for preparing a dairy product comprising at least one starter culture and a Lactobacillus rhamnosus strain capable of imparting onto the dairy product an enhanced creamy flavor without affecting the rheology negatively, the fermentation time or the post-acidification of the dairy product. The present invention further relates to processes for preparing a dairy product, such as a low-fat yogurt or cheese, which has a high content of diacetyl. A Lactobacillus rhamnosus strain useful for preparing such dairy product is also part of the present invention.

Abstract: The invention relates to the use of a Streptococcus thermophilus strain with a deficiency in glucose metabolism for improving growth of a Lactobacillus strain in a process for producing a fermented milk product.

Abstract: Disclosed is Bacterium of the species Lactobacillus rhamnosus CHCC15860 as deposited with the German Collection of Microorganisms and Cell Cultures (DSMZ) under accession No. DSM32092. Also disclosed are compositions comprising the bacterium, methods for producing fermented milk products using the bacterium and the products thus obtained.

Abstract: A quark matrix having improved taste characteristics is suggested, which is obtainable by (a) subjecting raw milk to heat treatment, separating the cream, (b) subjecting the skimmed milk such obtained to a microfiltration step, obtaining a first retentate R1, which represents a first dairy protein concentrate, and a first permeate P1, (c) subjecting the permeate P1 to an ultrafiltration step and/or a reverse osmosis step, obtaining a second retentate R2, which represents a second dairy protein concentrate, and a second permeate P2, (d) subjecting the permeate P2 to an electrodialysis step, obtaining a salt-depleted diluate D1, (e) combining the diluate D1 with the retentate R1, (f) subjecting the combination product such obtained to heat treatment until denaturation sets in, (g) fermenting the denaturation product such obtained by adding starter cultures and rennet, and (h) adjusting the fermentation product such obtained to defined dry matter and protein contents.

Abstract: A low-mineral quark matrix is suggested, which is obtainable by (a) subjecting raw milk to heat treatment, separating the cream, (b) subjecting the skimmed milk such obtained to an ultrafiltration step and/or a reverse osmosis step, producing a retentate R1, which represents a dairy protein concentrate, and a permeate P1, (c) subjecting the permeate P1 to an electrodialysis step, producing a salt-depleted diluate D1, (d) combining the diluate D1 with the retentate R1, (e) subjecting the combination product such obtained to heat treatment until denaturation sets in, (f) fermenting the denaturation product such obtained by the addition of starter cultures and rennet, and (g) adjusting or standardising the fermentation product such obtained to defined dry matter and protein contents.

Abstract: The present invention is directed to a heat sterilized composition comprising a protein source in an amount of 1 to 20% by weight of the composition, said protein source containing whey protein and at least one component selected from; (i) a saccharide component in an amount of 0.5 to 7.5% by weight of the composition, and/or (ii) a phosphate component in an amount of 0.03% to 3% by weight of the composition, and/or (iii) a citrate component in an amount of 0.07% to 5% by weight of the composition. The present invention is furthermore directed to a process for preparing a heat sterilized composition which comprises a protein source in an amount of 1 to 20% by weight based on the weight of the composition, said protein source containing whey protein, the process comprising at least the following steps: heating at a sterilisation temperature at a pH of 5.5 to 9.5 an aqueous solution of a protein source as defined herein.

Abstract: The present invention is related to the field of bioprotection, in particular to the strain of Lactobacillus paracasei CHCC14676 with accession no. DSM25612. Furthermore, the present invention concerns an antifungal composition comprising the strain, an antifungal composition comprising the strain and at least one strain of Lactobacillus rhamnosus, food, feed and pharmaceutical products comprising such an antifungal composition, a method of manufacturing such food, feed and pharmaceutical products, a method for reducing the content of yeasts and molds of such food, feed and pharmaceutical products and uses of the antifungal composition.

Abstract: The present invention relates to mutants of lactic acid bacteria which are resistant to the antibiotic ampicillin and which were found to give an increased texture when grown in milk while maintaining the other growth properties of the parent strain. The present invention, furthermore, relates to compositions comprising such mutants, and to dairy products fermented with the lactic acid bacteria resistant to ampicillin.

Abstract: Some embodiments of the invention include a composition and method for treating dysbiosis in infants. The composition may include a mixture of activated bifidobacteria and a complex oligosaccharide wherein the complex oligosaccharide may be derived from a human or non-human source.

Abstract: The present invention relates to a liquid dairy blend suitable for being used in the preparation of dairy-based culinary sauces or prepared culinary dishes, comprising milk proteins and fat; wherein the milk proteins are whey-protein and casein, the ratio of whey-protein:casein is from 0.3-0.5, and the pH of the liquid dairy blend is from 5.8-6.2. The present invention further relates to a method of producing the present liquid dairy blend.

Abstract: The present invention relates to a mutant strain of Lactococcus lactis and its application, and belongs to the field of food biotechnology. The mutant strain, Lactococcus lactis WH101, was screened for its better tolerance to harsh environmental factors, especially higher acid tolerance. The OD600 of Lactococcus lactis WH101 was increased by 5.5 times than that of the parent strain when cultured at pH 4.5. The survival rate of the mutant strain was 22.4 times higher than that of the parent strain after 3 hr treatment in pH 4.0 culture medium. The survival rate of the mutant strain was 5.2, 2.0 and 1.9 times over that of the parent strain treated with 15% ethanol for 4 hr, 15% NaCl for 6 hr and 1 mM H2O2 for 3 hr, respectively.

Abstract: An infant formula for preventing gastro-esophageal reflux is disclosed comprising whey protein and/or casein, a galactomannan thickener, and a fermented milk-derived product.

Abstract: The invention relates to an improved method for the production of curd and for the production of cheese from said curd, in particular a Swiss-type cheese, wherein a precursor is inoculated with a starter culture comprising a strain of dairy Propionibacteria, a strain of lactic acid bacteria and a source of lacticin. The invention further relates to curds and cheeses obtainable by the method as well as to a starter culture for producing a cheese, comprising a strain of dairy Propionibacteria, a strain of lactic acid bacteria and a source of lacticin.

Abstract: The present invention relates to a cell culture medium additive comprising a xanthan polysaccharide and a mannan polysaccharide, such as a glucomannan or a galactomannan, that supports the growth of cells in suspension, and to a cell culture medium containing the additive. More particularly, but not exclusively, the present invention relates to a cell culture medium additive that supports the formation of multicellular bodies such as spheroids, and prevents sedimentation of cells without adversely affecting the physical properties of the cell culture medium.

Abstract: The aim of the present invention is a method for the preparation of anallergic probiotic bacterial cultures.

Abstract: Disclosed are processes for producing cultured dairy products, such as yogurt, that are shelf-stable without refrigeration. Such processes can include contacting a milk base having from 0.5 to 1.9 wt. % milk sugar with a lactic acid bacteria culture and aseptically packaging in a container, followed by storage under conditions suitable to result in a pH of less than 4.7.

Abstract: A process is described for making acrylic acid from dextrose, which comprises fermenting dextrose; removing solids from the resulting fermentation broth; removing lactic acid from the clarified broth by extraction into an organic solvent; separating out the lactic acid-loaded organic solvent while recycling at least a portion of the remainder back to the fermentation step; reacting the lactic acid with ammonia to provide a dehydration feed comprising ammonium lactate while preferably recycling the organic solvent; carrying out a vapor phase dehydration of the ammonium lactate to produce a crude acrylic acid product; and purifying the crude acrylic acid by distillation followed by melt crystallization, chromatography or both melt crystallization and chromatography.

Abstract: A composition and method for a high solids yogurt with reduced water activity. The yogurt can be formed, for example, by adding solutes to a cultured high solids milk until the yogurt has a water activity of about 0.86 or less. Lactose present in the high solids milk can be hydrolyzed to glucose and galactose. The composition can be used in food products, either in isolation or in combination with other components, for example, grain-based components.

Abstract: This invention is related to a method of preparing a fermented crude extract having angiotensin converting enzyme inhibiting activity. The method comprises the following steps. A material is dried, milled, and then mixed with water in a weight ratio of 1:11 to form a mixture solution. 0.1 vol % ?-amylase is used to perform hydrolysis at 95° C. for 1 hour. 0.1 vol % glucoamylase is used to perform hydrolysis at 65° C. for 4 hours. A lactic acid bacterium is added in a culture medium containing the mixture solution to perform fermentation for 24 hours. The culture medium is centrifuged to take the supernatant thereof, and the supernatant is boiled for 20 minutes. The supernatant is filtered to obtain a fermented crude extract having angiotensin converting enzyme inhibiting activity.

Abstract: The present invention is related to the field of bioprotection, in particular to the strain of Lactobacillus paracasei CHCC14676 with accession no. DSM25612. Furthermore, the present invention concerns an antifungal composition comprising the strain, an antifungal composition comprising the strain and at least one strain of Lactobacillus rhamnosus, food, feed and pharmaceutical products comprising such an antifungal composition, a method of manufacturing such food, feed and pharmaceutical products, a method for reducing the content of yeasts and molds of such food, feed and pharmaceutical products and uses of the antifungal composition.

Abstract: Selected bacterial strains belonging to the genus Bifidobacterium for use in the treatment of hypercholesterolaemia are described. In particular, a food composition or supplement product or medical device or pharmaceutical composition has said bacterial strains in association with sterols or phytosterols and/or stanols or phytostanols and/or glucomannan and/or konjac gum and/or prebiotic fibers and/or fermented red rice and/or betaglucans from oats, oat bran, barley, barley bran and/or aloe arborescens gel in lyophilized form.

Abstract: This invention relates to a machine for making, storing and dispensing yogurt, comprising a tank for processing a certain quantity of milk, a device for inoculating milk ferments inside the tank, a cylinder for keeping and storing the yogurt, which is connected to the processing tank, a tap for dispensing the yogurt coming from the keeping and storing cylinder; the machine also comprises a heating and cooling unit connected to the processing tank and capable of causing the milk to reach a first pasteurization temperature, a second inoculation temperature, at which a certain quantity of milk ferments is inoculated in the processing tank through the inoculating device, and a third fermentation temperature of the milk ferments; the heating and cooling unit is also connected to the keeping and storing cylinder to cool the yogurt coming from the processing tank and to bring it to a fourth cooling temperature and to a fifth storing and dispensing temperature.

Abstract: A shelf-stable liquid base composition useful for preparing acidified milk based beverages, e.g. by dilution with water in a beverage dispensing machine, comprises: from about 2 to about 10 weight % of denatured milk proteins expressed as solid-not-fat (SNF) milk components; from about 15 to about 80 weight %, expressed as sugar equivalents, of a carbohydrate based or non carbohydrate based sweetener; from about 0.35 to about 1.50 weight % of a carbohydrate based stabilizer; and an acidifying agent present in amounts necessary for achieving a pH of about 3.0 to about 3.8 of the said base composition. Methods for preparing such a base composition and also acidified milk based beverages prepared by means of such a base composition are disclosed.

Abstract: The method of making a fermented dairy product from camel milk includes heating camel milk at 85° C. for thirty minutes, cooling the milk to about 60° C. and adding a stabilizer or hydrocolloid (preferably 0.02% by weight ?-carrageenan) to avoid whey off (whey separation) problems, then cooling the milk and adding a probiotic bacterial culture. The camel milk is fermented at between 40° C. and 45° C. for a time ranging between 4 and 12 hours, depending upon the particular bacterial culture used. The fermented camel milk is subjected to three successive storage steps to enrich the D-amino acid, antioxidant and antimicrobial content, storing the fermented camel milk at a temperature of 10° C. for 14 hours, then storing the fermented camel milk in a cold room at a temperature of 4° C., and then storing the fermented camel milk in a refrigerator at a temperature of 4° C. for between 1 and 15 days.

Abstract: The present disclosure relates to nutritional compositions comprising a protein equivalent source, wherein 20% to 80% of the protein equivalent source includes a peptide component comprising SEQ ID NO 4, SEQ ID NO 13, SEQ ID NO 17, SEQ ID NO 21, SEQ ID NO 24, SEQ ID NO 30, SEQ ID NO 31, SEQ ID NO 32, SEQ ID NO 51, SEQ ID NO 57, SEQ ID NO 60, and SEQ ID NO 63, and 20% to 80% of the protein equivalent source comprises an intact protein, a partially hydrolyzed protein, or combinations thereof. The disclosure further relates to methods of reducing the inflammatory response and/or production of proinflammatory cytokines, i.e. Interleukin-17, by providing said nutritional compositions to a target subject.

Abstract: The present invention provides methods for tagging and/or identifying microorganisms. In some preferred embodiments, the microorganisms are bacteria. In some particularly preferred embodiments, the bacteria are members of the genus Streptococcus, while in other embodiments, the bacteria are members of other genera. The present invention also provides microorganisms tagged using the methods set forth herein. In some preferred embodiments, the tagged microorganisms are bacteria. In some particularly preferred embodiments, the tagged bacteria are members of the genus Streptococcus, while in other embodiments, the tagged bacteria are members of other genera.

Abstract: An object of the present invention is to provide a technique for improving a taste derived from Rubus suavissimus S. Lee (Rosaceae) while maintaining the effect of extracts of Rubus suavissimus S. Lee (Rosaceae) to enhance the proliferative capability or viability in culturing of lactic acid bacteria. Provided is a lactic acid bacteria culture product which is obtained by culturing a lactic acid bacterium in a culture medium, wherein the culture medium contains an essence of Rubus suavissimus S. Lee (Rosaceae), wherein the essence of Rubus suavissimus S. Lee (Rosaceae) is a concentrate obtained through an electrodialysis of a mixture obtained by adding an inorganic salt to an extract of Rubus suavissimus S. Lee (Rosaceae).

Abstract: The present invention concerns a mixture of lactic bacteria for yeasting of gluten-free baked products. Particularly, the invention concerns the use of “natural yeast” based on selected lactic bacteria as yeasting agent for the production of gluten-free bread, with improved sensory and nutritional property, designed for celiac patients feeding.

Abstract: An object of the present invention is to provide a method for producing a fermented milk, in which fermentation is accelerated without using a fermentation accelerator or the like and a novel fermented milk obtained by the production method having a hard texture that does not collapse during the distribution stage while having thickness and mildness which are not exhibited by conventional products.

Abstract: Described herein are compositions comprising a nematicide intermixed with lecithin and a co-surfactant that form stable dispersions in water. Also disclosed are methods of controlling nematodes in soil by application of such compositions.

Abstract: The invention relates to a genetic cluster of strains of S. thermophilus, wherein the milk fermented with said strains is highly viscous and weakly ropy. The invention also relates to a genetic cluster of strains of S. thermophilus, wherein the genome of said strains comprises a CRISPR locus having the nucleotide sequence of SEQ ID N° 1.

Abstract: The present application relates to a fermented milk or yoghurt powder which contains very high contents of S. thermophilus and L. bulgaricus, and which exhibits exceptional storage capacities. In the powder according to the invention, no substantial loss of live S. thermophilus and L. bulgaricus is observed after four months of storage at 20° C. The powder according to the invention has microbiological characteristics such that it itself corresponds to the name yoghurt or fermented milk.

Abstract: A method is disclosed for increasing systemic carotenoid levels in humans through oral consumption of tablets, capsules, food or beverage products containing microbial organisms capable of synthesizing carotenoid compounds. Carotenoid synthesis may occur in situ by microbial organisms colonizing the gut, or in food or beverage products where carotenoids accumulate and are subsequently consumed dietarily. The microbial organisms may be either transgenic—thus expressing genes in the carotenoid synthesis pathway derived from other microbial organisms, or they may comprise species or strains selected for natural synthesis of carotenoids. The central objective of the invention is to provide an improvement in human health through a novel method for supplying and delivering carotenoid compounds.

Abstract: The present invention relates to polypeptides, specifically polypeptides having transgalactosylating activity and nucleic acids encoding these, and their uses in e.g. dairy product.

Abstract: The present disclosure relates to nutritional compositions comprising a prebiotic component for inhibiting adherence of pathogens in the gastrointestinal tract of a subject and to the prebiotic component, which comprises galactooligosaccharide, polydextrose or any mixture thereof. The nutritional compositions of the present disclosure comprise a fat or lipid source, a protein source, and a carbohydrate source comprising an effective amount of the prebiotic component.