The present invention relates to a method for producing a plant extract comprising phyllodulcin, a plant extract obtained or obtainable by such a method, a flavouring mixture comprising such a plant extract, a composition comprising such a plant extract, the use of such a plant extract or of such a flavouring mixture and a method for imparting or modifying a sweet taste impression.

The present invention relates to a method for the production of a composition comprising a fungal biomass, characterized in that said composition has a particular colour, as well as a composition and a supernatant obtainable according to the method of the present invention, and their use in the production of a food product, in particular a food product characterized by a particular colour.

The present invention relates to the technical field of deep processing of tea, specifically to a preparation method of tea essences particles. The present invention provides a preparation method of tea essences particles, including a process of extraction, filtration and separation, purification and decontamination, activation of activity and improvement of bioavailability, and spray granulation, which enhances activity and bioavailability of the active ingredient of the tea essences, improves taste of the tea essences, and increases the product yield of the tea essences.

The present invention relates to a beverage composition comprising fermented camomile or fermented camomile extract. A further aspect of the invention is a method of preparing a beverage composition.

The present invention relates to a beverage composition comprising fermented verbena or fermented verbena extract. A further aspect of the invention is a method of preparing a beverage composition.

Invention relates to biotechnology, food industry and concerns to microbial consortia and microbial and yeast strains, as well as to methods for producing by integrated technological cycle with the use of consortia and microbial and yeast strains from the fermented base, which is a semi-product of bread kvass, fermented kvass, nonalcoholic kvass, as well as to methods for producing tea fungus culture fluid, tea-fungus concentrates, kombucha beverages, and vegetable extracts in a single technology process.

The present invention relates to a method for the production of a composition comprising a fungal biomass, characterized in that said composition has a particular colour, as well as a composition and a supernatant obtainable according to the method of the present invention, and their use in the production of a food product, in particular a food product characterized by a particular colour.

Provided are a theanine-producing strain and use thereof in tea fermentation production. A corynebacterium glutamicum is proposed, which includes an alanine decarboxylase CsAlaDC mutant. The theanine-producing strain is obtained by taking the corynebacterium glutamicum as a starting strain, knocking out in sequence an -ketoglutarate dehydrogenase E1 subunit gene odhA, a glutamate external transporter gene Ncg11221 and a lactate dehydrogenase gene ldh; and/or expressesing a citrate synthase gene gltA, a pyruvate kinase gene pyk and a glutamate dehydrogenase gene gdh; and/or overexpressing an alanine dehydrogenase alaA and integrating a -glutamine synthetase GMAS into a cg1960 pseudogene locus of the corynebacterium glutamicum.

Provided are a theanine-producing strain and use thereof in tea fermentation production. A Corynebacterium glutamicum is proposed, which includes an alanine decarboxylase CsAlaDC mutant. The theanine-producing strain is obtained by taking the Corynebacterium glutamicum as a starting strain, knocking out in sequence an -ketoglutarate dehydrogenase E1 subunit gene odhA, a glutamate external transporter gene Ncg11221 and a lactate dehydrogenase gene ldh; and/or expressing a citrate synthase gene gltA, a pyruvate kinase gene pyk and a glutamate dehydrogenase gene gdh; and/or overexpressing an alanine dehydrogenase alaA and integrating a -glutamine synthetase GMAS into a cg1960 pseudogene locus of the Corynebacterium glutamicum.

A system and method for improved fermented beverage concentrate is described. One embodiment includes a method for producing a fermented beverage concentrate, the method comprising: fermenting a first fermentable aqueous product to produce a base product; and performing a nesting process on the base product, wherein the nesting process comprises: a concentration phase wherein at least a portion of the base product is passed through a separation system and a retentate is returned to the base product to produce a nesting solution, a water nest wherein water is added to at least a portion of the nesting solution and passed through the separation system, and a fermentable aqueous product nest wherein a second fermentable aqueous product is added to at least a portion of the nesting solution and passed through the separation system to increase the concentration of the nesting solution.