Disclosed is a method for the manufacture of a spray-dried powder consisting essentially of 3-fucosyllactose, the spray-dried powder, its use for the manufacture of nutritional compositions, and nutritional compositions containing the spray-dried powder.

[Problem] Provided is a food composition containing acetic bacterial cells which has a good aroma, and a method of producing the food composition. [Solution] The food composition containing acetic bacterial cells of the present invention contains acetic acid and n-butyric acid, the peak area ratio between which is 40:1 to 1:20, as measured by solid phase micro extraction gas chromatography-mass spectrometry for odor components in the food composition. Surprisingly, such a food composition has a fermentative aroma like rice bran which can stimulate consumers' appetite.

The disclosure discloses Lactococcus lactis subsp. lactis CCFM1018 and application thereof in preparation of food and medicine for excreting a plasticizer, and belongs to the technical field of microorganisms. The Lactococcus lactis subsp. lactis CCFM1018 not only is significantly better than the intestinal resident bacteria Escherichia coli and Enterococcus faecalis in terms of the effect of promoting the excretion of DEHP and MEHP, but also is better than the commercial strain Lactobacillus rhamnosus LGG. Therefore, the Lactococcus lactis subsp. lactis CCFM1018 of the disclosure can be used as an effective means to prevent and alleviate body damage caused by DEHP and MEHP, and does not have toxic or side effects of drugs. Lactococcus lactis subsp. lactis CCFM1018 can be used to prepare pharmaceutical compositions and fermented food for alleviating and preventing the toxicity of DEHP and metabolites thereof, and has a very broad application prospect.

Disclosed are a novel strain of Bacillus amyloliquefaciens, a method of producing fermented grains using the strain, fermented grains produced using the strain, and a composition for thrombolysis; digestion improvement; prophylaxis, amelioration or treatment of bowel inflammation, serous membrane weakening or intestinal injury; or antioxidation, comprising the fermented grains.

A composition comprising, as an active ingredient, a cell body of a fig-derived lactic acid bacterium belonging to Lactobacillus paracasei, a cultured or fermented product thereof, or a polysaccharide produced thereby is effective in improving, preventing or treating an inflammatory bowel disease and can be particularly used as a food or drink, a medicament or a feed for improving, preventing or treating ulcerative colitis or Crohn's disease.

A nutrient-germinant composition to aid in spore germination and a method for increased spore germination efficiency. The composition comprises L-amino acids, D-glucose and/or D-fructose, a phosphate buffer, an industrial preservative, and may include bacteria spores or they may be separately combined for germination. The method comprises providing a nutrient-germinant composition and bacteria spores, preferably of one or more Bacillus species, and heating to a preferred elevated temperature range of 41° C. to 44° C. for an incubation period of around 2 to 60 minutes. The nutrient-germinant composition is preferably in a concentrated liquid form that is diluted just prior to initiating the germination/incubation method at the point of use. The method may also include dispensing a germinated spore solution to a point-of-use/consumption, such as animal feed, water, or bedding, or a wastewater system or drain.

Cultured plant-based cheese compositions are formed from a plant-based emulsion made from legume material, seed material, or a combination thereof; coagulated into curds using a coagulating agent; and combined with one or more microbial cultures and proteolytic enzymes, which serve to develop flavor and texture during aging. Whey is then driven from the curds using a mechanical process to exert pressure on the curds. The cultured plant-based cheese composition may further include plant fats; sugars that serve to support the growth and fermentation of the microbial cultures; other ingredients that contribute to flavor development such as citrate or citric acid; or any combination thereof. Further flavor development occurs during aging, where the curds are maintained at temperatures of 0-16° C. for up to two years or more. In preferred variations, the cultured plant-based cheese composition does not comprise nuts.

The invention provides a method and bacterial compositions for reducing or preventing an infection of a bodily tissue by a fungal microorganism by contacting the tissue with a composition comprising a purified Lactobacillus paracasei bacterium.

Provided is a dried powder of microorganisms, which is highly suitable for processing and has excellent usefulness as one component of various products. The present invention provides: a dried powder of microorganisms, the dried powder exhibiting a brightness of 55 or more and a chromaticness of 18 or less; and a method for producing a dried powder of microorganisms, the method comprising: washing microorganisms at least once with a liquid having an osmotic pressure lower than that of a liquid culture medium for culturing the microorganisms; and drying and heating the microorganisms after the washing to thereby obtain the dried powder of the microorganisms, which exhibits a brightness of 55 or more and a chromaticness of 18 or less.

A shelf-stable probiotic composition comprising a lyophilized probiotic dispersed in a food grade oil, wherein the probiotic in the shelf-stable probiotic composition remains viable for at least 12 months at room temperature, wherein the shelf-stable probiotic composition may further include one or more oligosaccharides dispersed in the food-grade oil. The probiotic in the shelf-stable probiotic composition may remain viable by maintaining a CFU/mL of at least 20%, for at least 12 months at room temperature, relative to a starting CFU/mL of the probiotic when first dispersed in the food-grade oil. The probiotic in the shelf-stable probiotic composition may exhibit substantially the same metabolic activity with substantially no genetic mutation after 12 months of storage at room temperature. Methods of producing the probiotic compositions are also described.