The present invention relates to a novel Lactobacillus brevis G-101 strain capable of decomposing monosodium L-glutamate (MSG), and a functional health food, a pharmaceutical composition, or a food product comprising the same as an active ingredient. More specifically, the strain is effective in reducing in vivo blood MSG levels of animals and attenuating MSG Symptom Complex, and thus can be used in a functional health food, a pharmaceutical composition, or a food product aiming to prevent in vivo absorption of MSG, which is known to be harmful, and improve the MSG Symptom Complex.

The present invention is related to a microencapsulated bacterial consortium for gluten degradation, which comprises: a) three different strains of commercially available lactic-acid bacteria; b) encapsulating agents; c) prebiotics; and d) trehalose; in combination with a proteolytic enzyme of bacterial origin and a proteolytic enzyme of fungal origin. Preferably, the microencapsulated bacterial consortium comprises: a) Lactobacillus plantarum ATCC 8014; b) Lactobacillus sanfranciscensis ATCC 27652; c) Lactobacillus brevis ATCC 14869; d) isolated protein from milk serum with 90% protein; e) maltodextrin with a dextrose equivalent of 10; f) arabic gum; g) maguey honey; and h) trehalose; in combination with a protease of bacterial origin and a protease of fungal origin. It also describes a process for obtaining the microencapsulated bacterial consortium, as well as the preparation of sourdoughs therefrom, and the use of said sourdoughs to obtain baking products.

The present invention is related to a microencapsulated bacterial consortium for gluten degradation, which comprises: a) three different strains of commercially available lactic-acid bacteria; b) encapsulating agents; c) prebiotics; and d) trehalose; in combination with a proteolytic enzyme of bacterial origin and a proteolytic enzyme of fungal origin. Preferably, the microencapsulated bacterial consortium comprises: a) Lactobacillus plantarum ATCC 8014; b) Lactobacillus sanfranciscensis ATCC 27652; c) Lactobacillus brevis ATCC 14869; d) isolated protein from milk serum with 90% protein; e) maltodextrin with a dextrose equivalent of 10; f) arabic gum; g) maguey honey; and h) trehalose; in combination with a protease of bacterial origin and a protease of fungal origin. It also describes a process for obtaining the microencapsulated bacterial consortium, as well as the preparation of sourdoughs therefrom, and the use of said sourdoughs to obtain baking products.

The present invention is a yogurt product that may be consumed by dogs and other mammalian pets. The yogurt product is in an unflavored form comprising as essential constituents: (A) 0% to 88% by weight water; (B) 0.2% to 25% by weight of a no-fat protein component selected from the group consisting of skim milk and cultured skim milk; (C1) 0.001% to 6% by weight sugar component comprising: (C1) 0.001% to 6% polydextrose and (C2) 0.001% to 6% Glycoses and Galactoses; (D) 2% to 8% by weight milk derived solids; (E) 0.2% to 2.5% by weight stabilizers and emulsifiers; and (F) at least one probiotic microorganism. The yogurt product may be refrigerated and served as a mousse, frozen dessert, or as a fermented yogurt drink similar to Ayran or Kefir. A method for producing the yogurt product is also disclosed herein.

A method for treating silage to enhance the aerobic stability by increasing the fermentation and stabilization of silage by inhibiting growth of microorganisms selected from yeasts, molds and spore-forming bacteria and permitting earlier aerobic 5 exposure is disclosed. The method comprises treating silage or feed with a composition comprising Lactobacillus buchneri strain LN7125, or Lactobacillus brevis strain LB5328, or Lactobacillus brevis strain LB7123, and mixtures or a mutant thereof which retains the silage preservative activity of LN7125, LB5328, or LB7123, or the antimicrobial components produced thereby. The strains of Lactobacillus 10 buchneri and Lactobacillus brevis disclosed in the invention have been purified and isolated and have been found to improve aerobic stability of silage allowing earlier aerobic exposure post ensiling than is presently practiced.

A method for treating silage to enhance the aerobic stability by increasing the fermentation and stabilization of silage by inhibiting growth of microorganisms selected from yeasts, molds and spore-forming bacteria and permitting earlier aerobic exposure is disclosed. The method comprises treating silage or feed with a composition comprising Lactobacillus buchneri strain LN7125, or Lactobacillus brevis strain LB5328, or Lactobacillus brevis strain LB7123, and mixtures or a mutant thereof which retains the silage preservative activity of LN7125, LB5328, or LB7123, or the antimicrobial components produced thereby. The strains of Lactobacillus buchneri and Lactobacillus brevis disclosed in the invention have been purified and isolated and have been found to improve aerobic stability of silage allowing earlier aerobic exposure post ensiling than is presently practiced

Exemplary embodiments of the present invention provide fermented foods improving bowel functions with stercoral removal efficiency and a manufacturing method thereof. The manufacturing method of the fermented foods improving bowel functions includes a first process in which herb powder and glasswort powder placed in a cloth pouch together are heated in a potable water, and a second process in which the previously heated mixture is fermented at 20-50 C. with fermenting strain. In a third process, the previously fermented mixture may be solidified then kneaded with psyllium husk powder and the fermented liquid.

The present invention concerns a mixture of lactic bacteria for yeasting of gluten-free baked products. Particularly, the invention concerns the use of natural yeast based on selected lactic bacteria as yeasting agent for the production of gluten-free bread, with improved sensory and nutritional property, designed for celiac patients feeding.

A starter culture for making sourdough is disclosed, comprising a mixture of Lactobacillus paracasei BSB 2 DSM 28104 and Lactobacillus gallinarum BSB 1 DSM 28103.

Likewise disclosed is a method for producing a starter dough as a constituent of doughs for baking baked wheat products using a wheat bread contingent, including the following steps: a) In a first stage, preparing a sourdough by mixing around 100 parts by weight wheat flour with 100-200 parts by weight water and inoculating the mixture with a starter thickened with milled cereal products and obtained from a culture of lactic acid bacteria, more particularly as a mixed culture of at least two complementary Lactobacillus species and yeast with a 20-35 C. temperature range, and ageing the resulting first mixture for a period of 12-36 hours. b) In a second stage, producing a mixture of wheat flour, a wheat bread contingent and water, comprising an amount of 75-135 parts by weight, preferably 75-120 parts by weight wheat flour; of which 15-75 parts by weight, preferably 30-75 parts by weight wheat bread contingent, which is mixed with 150 parts by weight water for a time in particular of 10-120 minutes, preferably 30-60 minutes, with stirring in two steps, the product having a temperature in a range of 20-35 C.; c) mixing part of the sourdough obtained in the first stage as per step a) with a greater part of the second mixture for initializing the fermentation of the second stage, d) ageing the combined mixture obtained in step c) for a period of 24-60 hours, to give a starter dough as a constituent of doughs for making baked wheat products.

Starter dough as a constituent of doughs for making baked wheat products, obtainable by the method of the invention.

A method for treating silage to enhance the aerobic stability by increasing the fermentation and stabilization of silage is disclosed. The method comprises treating silage or feed with a composition comprising one or more of a Lactobacillus brevis (Levilactobacillus brevis) strain LB7148, deposited as Patent Deposit No. NRRL B-67991 and Lactobacillus buchneri (Lentilactobacillus buchneri) strain LN7149, deposited as Patent Deposit No. NRRL B-67992, including mixtures or mutant(s) thereof which retain their silage preservative activity and/or or the anti-Acetobacter spp. components produced by LB7148 and LN7149, respectively. The strains of Lactobacillus buchneri (Lentilactobacillus buchneri) and Lactobacillus brevis (Levilactobacillus brevis) disclosed herein have been purified, isolated, and when applied to pre-ensiled plant material found to inhibit the growth of Acetobacter spp. and to improve aerobic stability of silage.