The present invention provides a method of improving the taste of yeast cells including a step of reacting the yeast cells with protease or cellulase, and a quality improving material for food containing yeast cells as an active ingredient in which the taste is improved by the method of improving the taste.

The present invention provides a method of improving the taste of yeast cells including a step of reacting the yeast cells with protease or cellulase, and a quality improving material for food containing yeast cells as an active ingredient in which the taste is improved by the method of improving the taste.

An active yeast adapted to weak organic acids and to the use thereof for poultry or cud-chewing animals. Also, a probiotic for poultry or cud-chewing animals, including an active yeast adapted to weak organic acids. Further, the use of such a yeast for improving the zootechnical performances of poultry and to the use thereof in a probiotic and/or food for poultry. Furthermore, the use of such a yeast for improving the physico-chemical and fermentative parameters of the rumen of cud-chewing animals, and to the use thereof in a probiotic and/or food for cud-chewing animals. In addition, a yeast for use in the prevention and/or the treatment of digestive disorders in cud-chewing animals and particularly in the prevention of acidosis in cud-chewing animals.

Two unique bioactive compounds, designated K1 and K2, were extracted from a solid substrate that had been inoculated with filamentous fungi and incubated for an extended time. The compounds ranged from 20% to 30% of starting dry weight after concentration and the full .sup.1H NMR spectra showed a complex mixture of aromatic, polysaccharides/sugars, and aliphatic amino, lipid and organic acid components. These bioactive fungal extracts exhibited strong immune activating properties.

Two unique bioactive compounds, designated K1 and K2, were extracted from a solid substrate that had been inoculated with filamentous fungi and incubated for an extended time. The compounds ranged from 20% to 30% of starting dry weight after concentration and the full .sup.1H NMR spectra showed a complex mixture of aromatic, polysaccharides/sugars, and aliphatic amino, lipid and organic acid components. These bioactive fungal extracts exhibited strong immune activating properties.

Disclosed is a composition comprising a microbe expressing ferritin. The composition also comprises elemental iron in an amount of at least 3% by weight on a dry matter basis of the microbe expressing ferritin and the elemental iron. Also disclosed are ingestibles, dietary supplements, and pharmaceutical compositions comprising the composition. Also disclosed are methods for treating a subject comprising administering the composition to the subject. Also disclosed are methods of altering the composition of the gut bacterial microbiome in a subject, the method comprising administering the composition to the subject.

Disclosed is a composition comprising a microbe expressing ferritin. The composition also comprises elemental iron in an amount of at least 3% by weight on a dry matter basis of the microbe expressing ferritin and the elemental iron. Also disclosed are ingestibles, dietary supplements, and pharmaceutical compositions comprising the composition. Also disclosed are methods for treating a subject comprising administering the composition to the subject. Also disclosed are methods of altering the composition of the gut bacterial microbiome in a subject, the method comprising administering the composition to the subject.

The present invention relates to a method for producing kimchi seasoning mix includes mixing the raw materials in the powder form and drying the raw materials with hot air, wherein the raw materials include red pepper powder, conventional seasoning, vegetable powder, yeast and vegetable lactic acid bacteria. Accordingly, the taste and aroma of kimchi can be felt without the process of preparing actual kimchi, such as soaking kimchi with pickled cabbage. In addition, as the process of soaking kimchi is omitted, the manufacturing process is greatly simplified. In other words, the time to soak kimchi is not only shortened, but the kimchi soup produced inevitably when actual kimchi is manufactured is omitted.

The present invention relates to a method for producing kimchi seasoning mix includes mixing the raw materials in the powder form and drying the raw materials with hot air, wherein the raw materials include red pepper powder, conventional seasoning, vegetable powder, yeast and vegetable lactic acid bacteria. Accordingly, the taste and aroma of kimchi can be felt without the process of preparing actual kimchi, such as soaking kimchi with pickled cabbage. In addition, as the process of soaking kimchi is omitted, the manufacturing process is greatly simplified. In other words, the time to soak kimchi is not only shortened, but the kimchi soup produced inevitably when actual kimchi is manufactured is omitted.

A solid flavour composition includes a plurality of individual components at least one of which is a flavour-providing substance and at least one of which is an auxiliary ingredient, in which all amorphous components are present as particulate aggregates. The flavour composition is particularly storage-stable.