The present invention provides method for treating a metabolic disorder, dietary intolerance, or malabsorption in a subject that causes an excess of a metabolite or a dietary substance, particularly a carbohydrate such as galactose or fructose, that the subject does not tolerate by administering an effective amount of an adaptively evolved yeast strain to the subject or to food that reduces the excess of the metabolite or dietary substance. Specifically, the invention is directed to methods for treating the metabolic disorder, such as galactosemia or fructosemia, in which an excess of the carbohydrate is present. The invention also provides isolated, adaptively evolved yeast strains that degrades a metabolite or dietary ingredient, such as galactose or fructose, and methods for preparing such isolated, adaptively evolved yeast strains.

The present invention provides method for treating a metabolic disorder, dietary intolerance, or malabsorption in a subject that causes an excess of a metabolite or a dietary substance, particularly a carbohydrate such as galactose or fructose, that the subject does not tolerate by administering an effective amount of an adaptively evolved yeast strain to the subject or to food that reduces the excess of the metabolite or dietary substance. Specifically, the invention is directed to methods for treating the metabolic disorder, such as galactosemia or fructosemia, in which an excess of the carbohydrate is present. The invention also provides isolated, adaptively evolved yeast strains that degrades a metabolite or dietary ingredient, such as galactose or fructose, and methods for preparing such isolated, adaptively evolved yeast strains.

The present invention provides feed additive composition comprising fermented yeast, sodium metabisulfite, and optionally thiamin. When a normal or basal feed is supplemented with the feed additive, improved growth, improved health, improved intestinal health, and a reduction of microbial pathogens is seen in non-human animals as compared to a control group.

The present invention provides feed additive composition comprising fermented yeast, sodium metabisulfite, and optionally thiamin. When a normal or basal feed is supplemented with the feed additive, improved growth, improved health, improved intestinal health, and a reduction of microbial pathogens is seen in non-human animals as compared to a control group.

The present invention provides a stable liquid syrup composition compositions comprising probiotic bacteria, retaining their cellular viability at ambient storage conditions for at least two years.

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 disclosure provides a method for preparing a fermented soybean paste and a fermented soybean paste prepared thereby, the method comprising: a mixing step for mixing a Traditional Korean fermented soybean paste and a modified Korean fermented soybean paste to prepare a mixed fermented soybean paste; a first aging step for primarily aging the mixed fermented soybean paste at room temperature; and a second aging step for secondarily aging mixed fermented soybean paste, which has gone through the primary aging at low temperature. According to the method for preparing a fermented soybean paste and a fermented soybean paste prepared thereby, of the present disclosure, a distinctive deep and pleasant flavor of the Traditional Korean fermented soybean paste due to the combinative fermentation is maintained by mixing the traditional Korean fermented soybean paste and the modified Korean fermented soybean paste, and the protein degradation rate is increased using the high protease activity of the modified fermented soybean paste, thereby shortening the aging time and increasing the savory taste. In addition, according to the method for preparing a fermented soybean paste of the present disclosure, the mixed fermented soybean paste having gone through primary aging is secondarily aged at a low temperature, thereby preventing browning during the process, so that a fermented soybean paste with high preference can be produced, and the preparation time is relatively short while a pleasant flavor of the Traditional Korean fermented soybean paste is maintained, so that a fermented soybean paste with excellent quality can be mass-produced.

The present disclosure provides a method for preparing a fermented soybean paste and a fermented soybean paste prepared thereby, the method comprising: a mixing step for mixing a Traditional Korean fermented soybean paste and a modified Korean fermented soybean paste to prepare a mixed fermented soybean paste; a first aging step for primarily aging the mixed fermented soybean paste at room temperature; and a second aging step for secondarily aging mixed fermented soybean paste, which has gone through the primary aging at low temperature. According to the method for preparing a fermented soybean paste and a fermented soybean paste prepared thereby, of the present disclosure, a distinctive deep and pleasant flavor of the Traditional Korean fermented soybean paste due to the combinative fermentation is maintained by mixing the traditional Korean fermented soybean paste and the modified Korean fermented soybean paste, and the protein degradation rate is increased using the high protease activity of the modified fermented soybean paste, thereby shortening the aging time and increasing the savory taste. In addition, according to the method for preparing a fermented soybean paste of the present disclosure, the mixed fermented soybean paste having gone through primary aging is secondarily aged at a low temperature, thereby preventing browning during the process, so that a fermented soybean paste with high preference can be produced, and the preparation time is relatively short while a pleasant flavor of the Traditional Korean fermented soybean paste is maintained, so that a fermented soybean paste with excellent quality can be mass-produced.

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.