Provided herein, inter alia, are compositions of organic acid-producing microorganisms and methods of making and using the same to inhibit pathogenic bacterial populations in the gastrointestinal tracts of an animal and additionally promote improvement of one or more metrics in an animal, such as increased bodyweight gain, decreased feed conversion ratio (FCR), improved gut barrier integrity, reduced mortality, reduced pathogen infection, and reduced pathogen shedding in feces.

Provided herein, inter alia, are compositions of organic acid-producing microorganisms and methods of making and using the same to inhibit pathogenic bacterial populations in the gastrointestinal tracts of an animal and additionally promote improvement of one or more metrics in an animal, such as increased bodyweight gain, decreased feed conversion ratio (FCR), improved gut barrier integrity, reduced mortality, reduced pathogen infection, and reduced pathogen shedding in feces.

A method of stabilizing a fermented beverage and controlling an alcohol content within the fermented beverage are provided. A method of stabilizing the fermented beverage may include fermenting a beverage base to produce the fermented beverage. The fermented beverage may be filtered to remove residual yeast within the fermented beverage.

A fermented beverage and method for producing the same are provided. A method of producing a fermented beverage may include providing acid whey. The acid whey may be fermented. Fermentation of the acid whey may be arrested. Flavoring may be added to the fermented acid whey.

A method of preserving a flavor profile of a fermented beverage and controlling an alcohol content within the fermented beverage are provided. A desired alcohol content for the fermented beverage may be determined. The fermented beverage may be flash pasteurized to kill substantially all of a yeast used utilized for fermenting the fermented beverage. The flash pasteurized fermented beverage may be rapidly chilled.

A concentrated fruit juice powder obtained by a convection current vacuum freeze drying process that includes: selecting and preparing fruits by predetermined quality guideline; extracting fruit juice by inserting the fruits into a screw press juicing apparatus having a precutter and a screw press whose body surface varies non-linearly, which is configured to achieve a maximum extraction efficiency; adding probiotics into the extracted fruit juice; freezing the fruit juice mixed with the probiotics in molds using an individual quick freezer (IQF) to obtain frozen fruit juice blocks; and vacuum freezing the frozen fruit juice blocks using a convection current vacuum freeze drying apparatus.

Provided herein according to embodiments is a composition comprising polysaccharides isolated from sago or acorn for use as a dietary supplement or food additive. The composition is useful to improve gut health in a subject. Methods of extracting the polysaccharides and food products comprising the same are also provided.

A combination product comprising an isolated strain of Bifidobacterium NCIMB 41003 and another strain which does not adversely interact with Bifidobacterium NCIMB 41003 improves gastrointestinal symptoms associated with IBS and improves one or more of mood, stress, anxiety, sleep quality and depression associated with IBS.

A combination product comprising an isolated strain of Bifidobacterium NCIMB 41003 and another strain which does not adversely interact with Bifidobacterium NCIMB 41003 improves gastrointestinal symptoms associated with IBS and improves one or more of mood, stress, anxiety, sleep quality and depression associated with IBS.

A composition containing the probiotic strain Lactobacillus johnsonii CNCM 1-1225 in combination with a polyphenol for use in the treatment or prevention of a cognitive and/or neurodegenerative disorder, in particular Alzheimer's disease. The polyphenol can be one or more of rosmarinic acid, chicoric acid, or caftaric acid, and can be provided in the form of a plant extract.