The present invention relates to a culture or kit-of-part comprising a Lactobacillus delbrueckii subsp lactis strain, and uses thereof to manufacture a cereal-based lactic acid-fermented product, in particular a maize-based lactic acid-fermented product such as mahewu.

The subject invention relates to two-stage inoculation and two-stage fermentation process which are performed by the inoculation time difference and staged fermentation. In the first stage, yeast, lactic acid bacteria and Acetobacter aceti are inoculated into a fermentation tank to perform primary fermentation to produce primary fermented material. In the second stage, yeast is added into the primary fermented material in a container to perform the secondary fermentation to produce secondary fermented material, and then the secondary fermented material is pasteurized to deactivate yeast, lactic acid bacteria and Acetobacter aceti in the container and stop fermentation reaction. Finally, the secondary fermented material is cooled to ambient temperature to prepare the kombucha fermented beverage preserving active fermentative bacteria and enzyme at ambient temperature. The invention is help to improve the preservation convenience of the kombucha fermented beverage and avoid excessive alcohol concentration.

The present disclosure relates generally to consumable electrolyte compositions, and more specifically to such compositions that contain high concentrations of potassium for alleviation of muscle cramping.

The present disclosure relates generally to consumable electrolyte compositions, and more specifically to such compositions that contain high concentrations of potassium for alleviation of muscle cramping.

The present invention relates to the food field. The invention provides a method for preparing a plant protein comprising food product with an improved property, said method comprising incubating a solution comprising a plant protein with phytase (to obtain a phytase-treated solution) and optionally processing the phytase-treated solution into a food product comprising a plant protein.

A mineral-containing composition is added to a carbonated water or a carbonated drink to improve the foam quality thereof. Provided is a mineral-containing composition containing potassium ions the concentration of which is the highest of the metal ions present in the mineral-containing composition.

A mineral-containing composition is added to a carbonated water or a carbonated drink to improve the foam quality thereof. Provided is a mineral-containing composition containing potassium ions the concentration of which is the highest of the metal ions present in the mineral-containing composition.

Sweetener and flavor compositions with improved taste profiles are disclosed. Also disclosed are methods of making and methods of using such sweetener and flavor compositions.

Sweetener and flavor compositions with improved taste profiles are disclosed. Also disclosed are methods of making and methods of using such sweetener and flavor compositions.

Methods, devices, and systems are provided for controlling off-flavors of low-alcohol and nonalcoholic beer. The formation of Strecker aldehydes is limited during the processing and subsequent storage of low-alcohol or nonalcoholic beer. Limiting the formation of Strecker aldehydes provides an improved sensory perception and taste through a reduction in worry flavors.