Disclosed herein is a supplement comprising a probiotic, one or more gelling agents, and a sweetener and methods for manufacture thereof, wherein the sweetener is a low glycemic index sweetener that provides a sugar content that permits the probiotic to live and thrive within the supplement without dramatically increasing blood sugar level upon consumption of supplement. The presence of a living and thriving probiotic culture within the supplement further contributes to extended shelf stability and overall lifetime of the supplement.

The present invention relates to the food field. The invention provides a method for preparing a plant protein comprising food product with an improved property, said method comprising incubating a solution comprising a plant protein with phytase (to obtain a phytase-treated solution) and optionally processing the phytase-treated solution into a food product comprising a plant protein.

Methods, devices, and systems are provided for controlling off-flavors of low-alcohol and nonalcoholic beer. The formation of Strecker aldehydes is limited during the processing and subsequent storage of low-alcohol or nonalcoholic beer. Limiting the formation of Strecker aldehydes provides an improved sensory perception and taste through a reduction in worry flavors.

A process of preparing sugarless peptide cultivated enzyme is provided in which surfaces of vegetable and fruit are cleaned and sterilized by hyperbaric oxygen, the vegetable and fruit with flesh and skin are smashed to a vegetable and fruit paste having dregs, the dregs is separated from the vegetable and fruit paste which is then soaked to form a raw vegetable and fruit solution which is poured into a fermentation tank including a catalase peptide ceramic layer having graphene, the raw vegetable and fruit solution cyclically flows through the catalase peptide ceramic layer for 1.5 months to 3 months of fermentation and cultivation period, and the cultivated vegetable and fruit solution is filtered to obtain a liquid sugarless vegetable and fruit enzyme product.

A method for manufacturing a Ganoderma Lucidum fermented beverage product (GLfb) is provided. It has found that ganoderma lucidum contains high quantity of natural Pyrroloquinoline Quinone (PQQ). Free radicals generated by ischemic or hypoxic conditions have been found to be a significant cause of myocardial damage leading to myocardial death. PQQ has been reported to act as a free radical scavenger. In particular, PQQ has been reported to be effective in neutralizing superoxide and hydroxyl radicals.

A permeabilized whole cell catalyst and method for conversion (reducing the amount) of a target substrate to one of more product are provided, wherein the catalyst is obtained by incubating the cells with a permeabilization agent selected from a fatty acid and fatty acid derivative, and wherein the permeabilized cells comprise an intracellular enzyme for catalyzing conversion of the target substrate. The target substrate transits through the channel, holes, or pore made in the cell membrane by the permeabilization agent, and is converted to products by enzymes retained within the cell.

An object of the present invention is to provide an enzyme-treated milk product, a method for preparing the same, a composition thereof comprising a pharmaceutical composition, and a product thereof comprising a pharmaceuticals. The enzyme-treated milk product can be obtained by a method for producing an enzyme-treated milk product including a step for bringing milk into contact with β-galactosidase.

Disclosed herein is an isolated strain of Lactobacillus rhamnosus LRH05, which is deposited at Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH under an accession number DSM 33616. Also disclosed herein are a composition including the isolated strain of Lactobacillus rhamnosus LRH05 for treating a metabolic syndrome-related disorder and for modifying gut microbiota, and use of the isolated strain of Lactobacillus rhamnosus LRH05 for treating a metabolic syndrome-related disorder and for modifying gut microbiota.

The disclosure provides P. acidilactici for promoting production of flavor compounds in a fermented food and its application, which belongs to the fields of microorganism, bioengineering technology, and foods. The P. acidilactici with a accession number of CGMCC NO. 22237 obtained in the disclosure is screened from fermented grains of Baijiu, has strong acid resistance, ethanol resistance high temperature resistance, and high salinity resistance can adapt to production environments for a plurality of foods; it has high capability of producing alcohols, acids and esters type flavor compounds; it has high substrate utilization rate and does not have a gene for encoding enzymes in the synthesis pathway of biogenic amines or nitrites. By being co-fermented with S. cerevisiae, P. kudriavzevii, L. acetotolerans, or a brewed food flavor microorganism starter culture, the strain can promote production of flavor compounds, and can be applied to foods and beverages such as pickles, enzymes and fermented meat products to improve the flavor characteristics of the fermented foods, and decrease the production cost.

Alcoholic beverage-substitutes such as a beer-substitute, a wine-substitute, a cider-substitute, an alcopop-substitute or a spirit-substitute beverage, comprising a base liquid (e.g., a base beverage) and a 2-aminoindan derivative such as defined by Formula I in the specification are disclosed.