The present invention relates to bacteria and metabolites thereof that are capable of binding to vaginal cells and producing hydrogen peroxide, their use in probiotic compositions and food products and methods for their selection. The invention also relates to the use of said bacteria, metabolites and probiotic compositions for the prevention and/or treatment of urogenital disorders.

The present invention relates to a fermentation product obtained by a fermentation process of at least one bacterial strain in the presence of at least one vegetable extract. The fermentation product of a bacterial may comprise alimentary and/or pharmaceutically acceptable components or comprised in medical food or nutritional composition. The fermentation product and is useful for the treatment and/or prevention of inflammatory diseases, in particular, inflammatory bowel disease.

Provided is a technology for improving the flavor of food products. The flavor of food products is improved by the following ingredients (A): (A) Lysozyme-treated product of cell walls of gram-positive bacterium.

The present disclosure relates to an anti-fatigue Lactobacillus composition. The anti-fatigue Lactobacillus composition, which includes at least one of Lactobacillus brevis GKEX, Lactobacillus plantarum GKK1 and Lactobacillus johnsonii GKJ2 as an active ingredient, administered to a healthy subject for a continuous period of time, can significantly improve fatigue-related biochemical indices and prolong aerobic exercise time to exhaustion, and thus can be used as an active ingredient for preparation of various compositions for anti-fatigue and/or improving athletic ability.

The present disclosure relates to a method for producing fermented green coffee beans and fermented green coffee beans produced thereby, the method including: (A) a step of freezing green coffee beans at 10 to 25 C.; (B) a step of immersing the frozen green coffee beans in water for 3 to 10 hours; (C) a step of taking out the green coffee beans immersed in the water, removing the water and leaving the beans to stand for 5 to 15 hours while supplying air at 20 to 30 C.; (D) a step of sterilizing the green coffee beans and then inoculating the same with a strain to anaerobically ferment the same; and (E) a step of sterilizing and then drying the anaerobically fermented green coffee beans. When the fermented green coffee beans are roasted into coffee beans, aroma and taste may be improved and odor may be removed.