Provided herein is a composition comprising a solid product of a co-culture of bacteria and fungi, comprising at least 5% protein by dry weight and at least 5% fiber by dry weight. Further provided is a food article formed from a pellicle comprising a solid product of a co-culture of bacteria and fungi, which comprises at least 5% fungal protein by dry weight and at least 5% fiber by dry weight, and which is formed into a shape by cutting or molding. Further provided is a method of making such products by co-culturing bacteria and fungi to form a pellicle, and harvesting and shaping the pellicle. Further provided is a system that optimizes growth and production of a co-culture of bacteria and fungi (co-culture of microorganism) that includes a housing unit that includes stacked trays.

The present invention relates to polypeptide variants having DNase activity and detergent compositions comprising the polypeptide variants, as well as methods for obtaining the variants, polynucleotides encoding the variants; nucleic acid constructs, vectors, and host cells comprising the polynucleotides, and methods of using the variants.

The purpose of the present invention is to provide a method for producing selenoneine that allows production of selenoneine at higher yields as compared with a conventional technology, and, therefore, enables selenoneine production on an industrial scale. This purpose can be achieved by a method for producing selenoneine, comprising the step of applying histidine and a selenium compound to a transformant that has a gene encoding an enzyme of (1) below introduced therein and that can overexpress the introduced gene, to obtain selenoneine. (1) An enzyme that catalyzes a reaction in which hercynylselenocysteine is produced from histidine and selenocysteine in the presence of S-adenosylmethionine and iron (II).

The present invention relates to ready-to-eat and ready-to-drink products and methods of making the same. The present invention further relates to a method for making a flavour modifying ingredient, the method comprising subjecting a dietary fibre and/or other edible component of a cereal to enzymatic hydrolysis and/or fermentation; flavour modifying ingredients obtainable by said method; flavour compositions and food products comprises said flavour modifying ingredient; uses of said flavour modifying ingredient.

The present application relates to a novel Aspergillus oryzae CJI1100 strain and a mycelium produced therefrom. Using the novel Aspergillus oryzae CJI1100 strain of the present application, a mycelium including all the kinds of essential amino acids can be mass-produced. The mycelium of the present application has, as a complete protein, the advantage of being used in various foods, including meat substitutes.

The present invention provides a composition comprising cobalamin and a mammalian transcobalamin (TC) polypeptide, heterologously expressed in a recombinant cell. Further provided are food compositions comprising the cobalamin bound to the recombinant TC polypeptide, as well as methods of producing thereof, such as producing a dairy-like food composition.

An Aspergillus mutant strain characterized in that it is an auxotrophic mutant strain of Aspergillus oryzae strain AOK27L.

Provided is a method of producing a stress reliever that reduces a decrease in productivity of livestock at the time of stress load by feeding the stress reliever to the livestock. The method of producing the stress reliever includes solid-culturing a substrate with the filamentous fungi, in which the stress reliever reduces a decrease in productivity of livestock at the time of stress load.

The present invention relates to a bread comprising a saccharified rice solution and a method for preparing same and, more specifically, to a bread comprising a saccharified rice solution prepared by using Aspergillus oryzae koji, Aspergillus kawachii koji, and lees and a method for preparing same. According to the present invention, a saccharified rice solution prepared by using Aspergillus oryzae koji, Aspergillus kawachii koji, and lees is developed, and thus, as compared with an existing saccharified rice solution prepared by using Aspergillus oryzae koji or Aspergillus kawachii koji, sweetness may be reduced, and the amounts of glutamic acid and aspartic acid may be increased, thus giving further enhanced savory taste. Furthermore, various and rich flavors (aroma) may be enhanced. In addition, by addition of the saccharified rice solution of the present invention, a bread having savory taste and various and rich flavors (aroma) may be prepared.

Provided are an Aspergillus oryzae LGYM4 strain; a red ginseng fermentation product including the strain or a fermentation product thereof; a food composition, a cosmetic composition, a quasi-drug composition, and a pharmaceutical composition, each including the red ginseng fermentation product; a method of preparing the red ginseng fermentation product, the method including the step of performing a fermentation by inoculating the strain into a composition including red ginseng; a red ginseng fermentation product prepared according to the preparation method; and a food composition, a cosmetic composition, a quasi-drug composition, and a pharmaceutical composition, each including the prepared red ginseng fermentation product.