A lid that is used in household devices for preparing kefir using kefir grains. The lid comprises a rotating means located in the lid, a stirring rod connected to the rotating means, a container with holes for placing grains for fermentation within it and equipped with a cap and mounted on the stirring rod, and a control unit connected to the rotating means. The lid assembly is characterized in that the container with holes is affixed on the stirring rod in such a way that the axis of symmetry of the container is not aligned with the vertical axis of rotation of the stirring rod.

A lid that is used in household devices for preparing kefir using kefir grains. The lid comprises a rotating means located in the lid, a stirring rod connected to the rotating means, a container with holes for placing grains for fermentation within it and equipped with a cap and mounted on the stirring rod, and a control unit connected to the rotating means. The lid assembly is characterized in that the container with holes is affixed on the stirring rod in such a way that the axis of symmetry of the container is not aligned with the vertical axis of rotation of the stirring rod.

Fermented milk, containing 0.8 g or more of dephosphorylated casein per 100 g of the fermented milk. Dephosphorylated milk, containing dephosphorylated casein. A method for manufacturing fermented milk, including: (a) fermenting raw material milk in a presence of a protein phosphatase and (b) fermenting raw material milk enzyme-treated with the protein phosphatase.

Fermented milk, containing 0.8 g or more of dephosphorylated casein per 100 g of the fermented milk. Dephosphorylated milk, containing dephosphorylated casein. A method for manufacturing fermented milk, including: (a) fermenting raw material milk in a presence of a protein phosphatase and (b) fermenting raw material milk enzyme-treated with the protein phosphatase.

The present invention relates to a direct vat set starter culture composition comprising lactic acid bacteria comprising a manganese transporter for fermenting a food product and for inhibiting or delaying growth of fungi in said food product, characterized in that the composition comprises up to 600 ppm of manganese.

The invention discloses that a kefir peptide with an amino acid sequence of SEQ ID No: 2 or a fermentation product comprising the kefir peptide has an antidepressant activity, which means that by administering an effective amount of the kefir peptide or a composition comprising an effective amount of the kefir peptide to an individual with depressive behaviors is capable of effectively improving or alleviating the individual's depressive behaviors. Since the kefir peptide disclosed in the invention is not a chemical compound, the kefir peptide will not have side effects on the human body even taking it on a long-term basis.

The invention discloses that a kefir peptide with an amino acid sequence of SEQ ID No: 2 or a fermentation product comprising the kefir peptide has an antidepressant activity, which means that by administering an effective amount of the kefir peptide or a composition comprising an effective amount of the kefir peptide to an individual with depressive behaviors is capable of effectively improving or alleviating the individual's depressive behaviors. Since the kefir peptide disclosed in the invention is not a chemical compound, the kefir peptide will not have side effects on the human body even taking it on a long-term basis.

The present application relates to a Lactobacillus paracasei or progeny thereof. Specifically, the present application relates to Lactobacillus paracasei 207-27 and a composition, culture, food product or dietary supplement containing the same. The present application also relates to the use of Lactobacillus paracasei 207-27 and the composition, culture, food product or dietary supplement containing the same in medicine.

The present application relates to a Lactobacillus paracasei or progeny thereof. Specifically, the present application relates to Lactobacillus paracasei 207-27 and a composition, culture, food product or dietary supplement containing the same. The present application also relates to the use of Lactobacillus paracasei 207-27 and the composition, culture, food product or dietary supplement containing the same in medicine.

The present invention relates to a novel method of preparing a liquid flavouring ingredient by use of fermentation. In particular, the method involves recycling a part of the microorganisms used in the fermentation of flavour and aroma compounds back to the bioreactor for fermentation, while another part of the microorganisms are maintained in the obtained liquid flavouring ingredient. The obtained liquid flavouring ingredient is suitable for use as a taste enhancer and can be used in food products, such as dairy products, sauces, dressings, seasonings, meat products, bread, and sauerkraut.