A method of preparing a wort with an increased level of free amino nitrogen (FAN) comprising: a) preparing a mash from a grist comprising malt and/or adjunct; and b) adding a protease having at least 80% sequence identity to the polypeptide of SEQ ID NO: 1.

A method for preparing a fermented beverage having a modulated aromatic profile is provided as well as a fermented beverage produced thereby. The method includes preparing a fermentable mixture, such as juice, must, or wort and introducing ammonium sulphide into the fermentable mixture at a predetermined concentration. The fermentable mixture is then subjected to fermentation. A C6 aldehyde, C6 alcohol or a combination thereof may be added to the fermentable mixture in combination with ammonium sulphide to enhance its effect on the aromatic profile of the fermented beverage.

An object of the present invention is to provide a novel agent for inhibiting proliferation of SARS-COV-2 and a novel agent for preventing onset of COVID-19. According to the present invention, there is provided an agent for inhibiting proliferation of SARS-CoV-2 comprising a lactic acid bacterium as an active ingredient. Also, according to the present invention, there is provided an agent for preventing onset of COVID-19 comprising a lactic acid bacterium as an active ingredient. The lactic acid bacterium which is the active ingredient of the present invention is preferably Lactococcus lactis subsp. lactis. The agent of the present invention is preferably in the form of a food composition.

The present invention relates to a method for increasing attenuation in a fermented beverage. More particularly, the method relates to addition of a transglucosidase to a maltose depleted fermentate to convert non-fermentable dextrins to maltose.

The present invention relates to a process for the prevention or reduction of haze in a beverage by the addition of an endoprotease.

Spray-dried Compositions and Methods of Preparation Spray-dried compositions that may be used in food products, the methods of preparing the compositions and food products containing the compositions are described. The spray-dried composition contains 5 to 50 weight percent (wt. %) of a prebiotic. 10 to 65 wt. % of a probiotic, and 30 to 80 wt. % of a coating material. The prebiotic may be a polysaccharide, an oligosaccharide, a polyol, whey protein, and any combinations thereof. The probiotic may be Lacticaseibacillus, Lactobacillus, Lactiplantibacillus, Levilactobacillus, Ligilactobacillus, Limosilactobacillus, Bifidobacterium, Enterococcus, Streptococcus, Pediococcus, Leuconostoc, Bacillus, Escherichia, Saccharomyces, and any combinations thereof. The coating material may be a synthetic polymer, a natural polymer, and any combinations thereof. The spray-dried compositions are prepared by providing at least one solution containing the composition components and spray drying the at least one solution.

Spray-dried Compositions and Methods of Preparation Spray-dried compositions that may be used in food products, the methods of preparing the compositions and food products containing the compositions are described. The spray-dried composition contains 5 to 50 weight percent (wt. %) of a prebiotic. 10 to 65 wt. % of a probiotic, and 30 to 80 wt. % of a coating material. The prebiotic may be a polysaccharide, an oligosaccharide, a polyol, whey protein, and any combinations thereof. The probiotic may be Lacticaseibacillus, Lactobacillus, Lactiplantibacillus, Levilactobacillus, Ligilactobacillus, Limosilactobacillus, Bifidobacterium, Enterococcus, Streptococcus, Pediococcus, Leuconostoc, Bacillus, Escherichia, Saccharomyces, and any combinations thereof. The coating material may be a synthetic polymer, a natural polymer, and any combinations thereof. The spray-dried compositions are prepared by providing at least one solution containing the composition components and spray drying the at least one solution.

The present disclosure relates to isolated polypeptides having alpha-amylase activity, polynucleotides encoding the polypeptides, nucleic acid constructs, vectors, and host cells comprising the polynucleotides as well as methods of producing the polypeptides, and method of using polypeptides, including in ethanol production processes.

Nutritional compositions that mimic whole foods and methods of using the nutritional compositions are provided. The nutritional compositions may include an increased number and variety of fruits and vegetables, an increased variety of macronutrient sources and an increased amount of other components that are found in whole foods. The nutritional compositions may also include ethnicity-specific meals and organic ingredients and provide emotional appeal to the patient and/or the patient's caregiver. Methods of administering such nutritional compositions to patients in need of same are also provided.

Described herein, inter alia, are hybrid glucoamylase polypeptides derived from glucoamylases from Zygomycetes (e.g. Mucorales). Additionally, the disclosure also relates to processes for using the hybrid glucoamylase polypeptides disclosed herein for producing fermentation products as well as methods for increasing starch digestibility in an animal and in methods for producing fermented beverages.