A method and use of nisin-permeabilized microbial cells as whole-cell catalysts for reducing the amount of a target substrate in a sample to one of more product are provided. Specifically, a method of reducing the amount of lactose in a dairy sample using nisin-permeabilized lactic acid bacterial cell catalysts, which have been permeabilized by incubating with a nisin producing microbial cell and/or culture medium derived therof. Further provided is a nisin producing microbial cell, derived from parent strain Lactococcus lactis subsp. lactis bv. diacetylactis SD96 (NCBI accession No. SRX6686433).

The present invention relates to novel sucrose negative (Suc−) Streptococcus thermophilus strains, compositions comprising said strains, uses thereof, methods for obtaining such strains and methods for the preparation of fermented food products using such compositions.

The present invention is directed to a method of producing a Streptococcus thermophilus strain comprising the steps of a) Providing a mother strain in the form of Streptococcus thermophilus DSM32502, b) Growing a culture of the mother strain in the presence of a bacteriophage, to which the mother strain is not resistant, to obtain a number of mutant strains, which are resistant to the said bacteriophage, c) Measuring the acidification time of the bacteriophage-resistant mutant strains and the mother strain in a milk base and selecting at least one mutant strain with a reduced acidification time as compared to the mother strain to obtain a fast-acidifying mutant strain.

Disclosed are a yoghurt for regulating intestinal tract, preparation method therefor, and use thereof, where the yogurt is prepared from raw materials comprising the following parts by weight: 90-97 parts of raw milk, Lactobacillus gasseri of (0.7-5)×10.sup.8 CFU/100 g raw milk, Streptococcus thermophilus of (0.1-9)×10.sup.10 CFU/100 g raw milk, Lactobacillus bulgaricus of (0.1-9)×10.sup.10 CFU/100 g raw milk, Lactobacillus acidophilus of (0.5-7)×10.sup.8 CFU/100 g raw milk, Lactobacillus plantarum of (0.5-7)×10.sup.8 CFU/100 g raw milk, Lactobacillus paracasei of (0.1-9)×10.sup.7 CFU/100 g raw milk, and other probiotics, and prebiotics such as inulin. The yogurt may regulate the balance of intestinal flora and prevent constipation and gestational diabetes in overweight and/or obese pregnant women during the gestation period.

The present invention provides a dried fish fermentation process and a starter culture development technology. A mixed starter culture including Bifidobacterium species, Lactobacillus acidophilus, Lactobacillus casei, Streptococcus thermophilus and Bifidobacterium lactis is prepared for the mixed fermentation of a dried fish; and salt content in the dried fish is controlled to control a proportional relation of flora in the mixed starter culture and to optimize the fermentation process, thereby preparing more fresh and delicious, fishy-free, more soft and delicate dried fish. Therefore, the dried fish is more popular with consumers.

Deposited Streptococcus thermophilus (ST) strains that e.g. are suitable to be used in an improved method for the manufacture of low browning mozzarella cheese.

The present invention relates to a Streptococcus thermophilus strain, wherein the strain is galactose-fermenting, wherein the strain carries a mutation in the DNA sequence of the glcK gene encoding a glucokinase protein, wherein the mutation inactivates the glucokinase protein or has a negative effect on expression of the gene, and wherein the strain carries a mutation in the promoter region of the GalK gene encoding a galactokinase protein.

A nutritional composition obtainable by fermenting a mixture comprising protein, carbohydrate and fat, wherein the major source of protein is potato protein, and wherein the mixture is fermented by lactic acid-producing bacteria.

The present invention relates to fermented plant-based compositions and methods of making the same.