Disclosed is a method for fermenting Gynostemma pentaphyllum with antihypertensive effect, the method comprising the following steps: 1) pretreatment of Gynostemma pentaphyllum: crushing Gynostemma pentaphyllum raw tea to prepare a homogenate; 2) activation of Tibetan Kefir: activating Tibetan Kefir in sterile milk; and 3) fermentation of Gynostemma pentaphyllum: taking the homogenate of Gynostemma pentaphyllum, the sterile milk and the activated Tibetan Kefir for fermentation.

Provided are compositions and methods based in part on the discovery that Enterococcus faecium heterologous secreted antigen A (SagA)-produced peptidoglycan fragments are protective against enteric bacterial infections. Modified bacteria that are engineered to express heterologous SagA are provided, and are included a nutraceutical, pharmaceutical, and probiotic formulations, and as components of food products, including dairy products. The modified bacteria include modified Lactobacillus bacteria that express heterologous SagA. The disclosure includes a method that involves introducing into an individual modified bacteria of that express and secrete heterologous SagA. The disclosure provides isolated peptidoglycan fragment preparations made by a exposing a composition that contains peptidoglycan to an isolated or recombinant SagA, or to modified bacteria expressing a heterologous SagA, allowing SagA to generate the peptidoglycan fragments, and separating the peptidoglycan fragments from the composition to obtain the isolated peptidoglycan fragments or a preparation that contains them.

A formulation comprising an ingestible carrier and an isolated strain of Bifidobacterium longum.

A formulation comprising an ingestible carrier and an isolated strain of Bifidobacterium longum.

Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biofilm-biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.

Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biofilm-biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.

The present invention relates to a method for deacidifying, neutralizing or alkalinizing a starting liquid or fluid acid dairy composition, comprising: a) providing a liquid or fluid acid dairy composition comprising lactic acid; b) inoculating the composition with at least one yeast; c) incubating the inoculated composition; d) recovering a deacidified, neutralized or alkalinized liquid or fluid acid dairy composition with a reduced concentration of lactic acid.

Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biofilm-biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.

Strains of Carnobacterium maltaromaticum, a bacterial preparation including at least one strain of Carnobacterium maltaromaticum, and their use in the preparation of a food product. Also, a method for reducing microbial contamination during a process for the production of a fermented milk product to which a quantity of Carnobacterium maltaromaticum or a bacterial preparation including at least one strain of Carnobacterium maltaromaticum is added.

A process for the preparation of a fermented milk product comprising the steps of: providing a milk base comprising glucose and fructose; and fermenting the milk base in the presence of a lactic acid bacterial strain and a glucose-fructose oxidoreductase enzyme.