The present invention relates to a natural fermented composition of pollen using glacial snow water obtained by mixing pollen, such as bee pollen, pollen, and edible flowers, with glacial snow water and fermenting same, and a preparation method therefor. In the present invention, provided is a composition obtained by mixing glacial snow water having a pH of 7.5 to 8.8 and a density of 0.05-0.85 g/cm.sup.3 with one or more kinds of pollens selected from bee pollen, pollen, flower buds, floral leaves, and floral nectaries and fermenting the mixture for three months or longer without inoculation of microorganisms. The natural fermented composition of the pollens of the present invention contains a wide variety of nutritional and active ingredients, and can exhibit various effects. Especially, since the composition has excellent antioxidative effects, the composition may be used for foods and beverages, antioxidant drinks, etc.

Problem: To provide a flavorful milky beverage.

Solution:

A proline-containing milky beverage. This milky beverage may have the flavor of fermented milk. This milky beverage contains less than 3.0% of non-fat milk solids, and may contain less than 1,000,000 lactic acid bacteria or yeast cells per 1 mL. This milky beverage may be a yogurt flavored soft drink. This milky beverage need not contain amino acids other than proline. This milky beverage can be stored at ordinary temperatures.

The present invention discloses a method for the production of a room-temperature acidic beverage containing sporic Bacillus coagulans, which comprises the following steps: an acidic beverage is prepared and sterilized under sterilization conditions corresponding to 750 C to 110 C. for 23 to 33 s; sporic Bacillus coagulans is then dispersed into sterile water, and the Bacillus coagulans solution thus obtained is pasteurized under pasteurization conditions corresponding to 70 to 90 C. for 23 to 33 s; the acidic beverage obtained following sterilization and the sporic Bacillus coagulans solution obtained following pasteurization are placed in canned packaging to obtain a room-temperature acidic beverage containing sporic Bacillus coagulans. By employing a two-step sterilization process, said method ensures that the concentration of active sporic Bacillus coagulans conforms to relevant standards while maintaining the stability of the acidic beverage, and significantly extends the shelf-life of the acidic beverage.

The disclosure herein discloses L. plantarum CCFM1019, fermented foods thereof, and application thereof in preparation of a medicine for promoting excretion of plasticizers and metabolites thereof from the body. The L. plantarum CCFM1019 not only is significantly better than the intestinal resident bacteria E. coli and E. faecalis in terms of the effect of promoting the excretion of DEHP and MEHP, but also is better than the commercial strain L. rhamnosus LGG. Therefore, the L. plantarum CCFM1019 of the disclosure can be used as an effective means to prevent and alleviate body damage caused by DEHP and MEHP, and has no toxic side effects of drugs. L. plantarum CCFM1019 can be used to prepare pharmaceutical compositions and fermented foods for alleviating and preventing the toxicity of DEHP and metabolites thereof, and has a very broad application prospect.

New Lactococcus lactis strains, NRRL B-50571 and NRRL B-50572, and a bacterial preparation containing the same, have the ability to produce bioactive peptides that reduce blood pressure, lower LDL-cholesterol (bad cholesterol) and present antioxidant properties for better cardiovascular health. These biologically active peptides may be produced within the food for the production of a food product, such as a functional food, or they may be produced from protein sources and subsequently added to a food as part of the formulation or as part of a food supplement or a pharmaceutical preparation.

New Lactococcus lactis strains, NRRL B-50571 and NRRL B-50572, and a bacterial preparation containing the same, have the ability to produce bioactive peptides that reduce blood pressure, lower LDL-cholesterol (bad cholesterol) and present antioxidant properties for better cardiovascular health. These biologically active peptides may be produced within the food for the production of a food product, such as a functional food, or they may be produced from protein sources and subsequently added to a food as part of the formulation or as part of a food supplement or a pharmaceutical preparation.

The multiple embodiments described herein comprise the genome of a probiotic Bifidobacterium longum bifidobacteria strain and genes encoded by the genome. Various novel Bifidobacterium longum are described.

A method of fermenting Rosa sterilis var. leioclada includes mixing a Lactobacillus casei strain, a Bifidobacterium longum strain, and a Saccharomyces cerevisiae strain to form a microbial mixture wherein a cell number ratio of the Lactobacillus casei strain, the Bifidobacterium longum strain and the Saccharomyces cerevisiae strain is 0.3-1:0.2-0.9:1-1.8; preparing a fruit sample of Rosa sterilis var. leioclada; and fermenting the fruit sample of Rosa sterilis var. leioclada with the microbial mixture at 22-33 C. for 6-15 days to obtain a fermented juice wherein a total concentration of the Lactobacillus casei strain, the Bifidobacterium longum strain, and the Saccharomyces cerevisiae strain in a mixture solution containing the microbial mixture and the fruit sample of Rosa sterilis var. leioclada is between 1.510.sup.7 and 3.510.sup.7 CFU/mL; and a volumetric percentage of the microbial mixture is 10-25% of a volume of the mixture solution.

The present invention is a cannabidiol (CBD), cannabigerol (CBG) or related cannabinoid oral dosage form including bacterially fermented hemp, typically compounded as a tablet or formulated within a capsule or as an additive to other dietary supplements or functional foods. The dosage forms contain dietary fiber, important to activity as the desired delivery system, having a ratio of one part soluble dietary fiber to 30 parts insoluble dietary fiber, which is an optimal fiber ratio for oral delivery and bioavailability of cannabidiol, cannabigerol and other desirable cannabinoids from either activated or native hemp.

The present disclosure relates to a non-dairy fermented water kefir base composition and methods of making and/or using the non-dairy fermented water kefir base composition to produce nutritional products, such as food and beverage products.