The invention relates to methods for promoting SCFA production by gut microbiota by administering a liquid, water-based probiotic composition. The methods are particularly effective at promoting gut health. The invention further relates to methods of promoting intestinal barrier integrity, methods of promoting a tolerogenic gut phenotype, and methods of treating Parkinson's Disease.

The invention relates to methods for promoting SCFA production by gut microbiota by administering a liquid, water-based probiotic composition. The methods are particularly effective at promoting gut health. The invention further relates to methods of promoting intestinal barrier integrity, methods of promoting a tolerogenic gut phenotype, and methods of treating Parkinson's Disease.

The present invention relates to bacteria and metabolites thereof that are capable of binding to vaginal cells and producing hydrogen peroxide, their use in probiotic compositions and food products and methods for their selection. The invention also relates to the use of said bacteria, metabolites and probiotic compositions for the prevention and/or treatment of urogenital disorders.

A probiotic composition comprised of a probiotic, a prebiotic, a complex-starch reducing enzyme, an enzymatic co-factor, and a pH modifier. The probiotic composition facilitates the creation of a biofilm within the GI tract of poultry that outcompetes and excludes pathogens. The probiotic composition can be incorporated into an eggwash and sprayed onto an egg, the sprayed egg developing a stable probiotic population within the GI tract of the pre-hatched chick. The probiotic composition can also be incorporated into poultry feed by applying the probiotic composition as a mash prior to pelleting. The probiotic composition can also be applied post-pelleting as a wet or dry spray, directly onto the pellets. In some instances, the probiotic composition can be added a drinking water source used by poultry as a water additive. Poultry that consume feed or water that contain the probiotic composition develop a stable probiotic population within their GI tracts.

In cheese production bacterial cultures secrets lactic acid and lowers the pH for promoting the curdling. However, longer incubation will increase the acidic condition followed by off flavor. An Organic Natural curdling Ingredient is produced by microbial fermentation of glucose obtained from the non-edible grain starches. The microbial source used is a consortium of two Lactobacillus sp. strains modified by way of strain improvement for product yield enhancement. Addition of 0.5 to 1% of this product reduces the incubation time and the acidic conditions. The major ingredient in An Organic Natural curdling Ingredient is a combination of naturally produced organic acids with mineral nutrient like calcium. The product has taste and texture improving efficiency by reducing the acidic flavor. Calcium is a valuable addition to the final product with high nutritional benefit in bio-available form.

A dry stable probiotic composition is provided. The composition comprises one or more viable probiotic microorganisms, one or more hydrolyzed proteins, one or more disaccharides, one or more oligosaccharides, and one or more polysaccharides, but not trehalose. The composition has viability of at least 110.sup.10 CFU/g, and a viability loss of less than 1 log unit/g after one month at a temperature of 40 C. and a relative humidity of 33%. Also provided are methods for preparing the dry stable probiotic composition.

The present disclosure relates to an immune-enhancing composition comprising Lactobacillus rhamnosus LM1019 and starter strains. An immune-enhancing composition comprising Lactobacillus rhamnosus LM1019 and starter strains according to the present disclosure has an excellent immune-enhancing effect by increasing the amount of nitric oxide (NO) produced and improving the TNF- secretion ability. Also, since the immune-enhancing composition contains the starter strain, it can be used to produce fermented milk. Under the provisions of the Budapest Treaty on the International Recognition of the Deposit of Microorganisms for the Purposes of Patent Procedure, the Lactobacillus rhamnosus LM1019 strain was deposited with the international depositary authority: the Korean Culture Center of Microorganisms (KCCM) on Aug. 11, 2017, under the Accession Number: KCCM12308P.

Disclosed are a yoghurt for regulating intestinal tract, preparation method therefor, and use thereof, where the yogurt is prepared from raw materials comprising the following parts by weight: 90-97 parts of raw milk, Lactobacillus gasseri of (0.7-5)10.sup.8 CFU/100 g raw milk, Streptococcus thermophilus of (0.1-9)10.sup.10 CFU/100 g raw milk, Lactobacillus bulgaricus of (0.1-9)10.sup.10 CFU/100 g raw milk, Lactobacillus acidophilus of (0.5-7)10.sup.8 CFU/100 g raw milk, Lactobacillus plantarum of (0.5-7)10.sup.8 CFU/100 g raw milk, Lactobacillus paracasei of (0.1-9)10.sup.7 CFU/100 g raw milk, and other probiotics, and prebiotics such as inulin. The yogurt may regulate the balance of intestinal flora and prevent constipation and gestational diabetes in overweight and/or obese pregnant women during the gestation period.

The present disclosure relates to a coated probiotic having enhanced acid tolerance, bile tolerance, gastrointestinal survivability, cold storage stability and room temperature storage stability by including milk-derived phospholipid and Aloe vera gel as a coating agent, a food composition containing the same, and a method for producing the same. As the coated probiotic includes the Aloe vera gel and the milk-derived phospholipid as the coating agent, it may have increased stabilities against external environmental stress, such as lyophilization stability and storage stability of the probiotic itself, and may have significantly enhanced acid tolerance and bile tolerance which are the indices of the gastrointestinal stability of the probiotic after taking.

A method for producing fermented shiitake mushroom sauce according to an embodiment includes adding lactose and sucrose to shiitake mushroom concentrate followed by inoculation of Pediococcus pentosaceus strain or Lactobacillus acidophilus strain and fermentation to prepare lactic acid bacteria fermented product of shiitake mushroom, and mixing the lactic acid bacteria fermented product of shiitake mushroom prepared above with hot pepper extract, garlic extract, onion extract, and shiitake mushroom block, water, salt, lemongrass, and coriander, and the present invention also relates to fermented shiitake mushroom sauce produced by the aforementioned method.