The present invention relates to a composition comprising lyophilized Lactobacilli and a plant-based food, wherein the composition is substantially free of animal products. The present invention also relates to methods of treating plant-based food by administration of a Lactobacilli and a plant medium composition. Methods of using the Lactobacilli and plant-based food composition to treat E. coli or Salmonella infection in an animal in need thereof and methods of using the Lactobacilli and plant-based food composition to reduce E. coli or Salmonella contamination in an agricultural product are also provided.

The invention relates to nisin-resistant lactobacilli and their use for preparing food products with reduced post-acidification.

The present disclosure provides a method for preparing concentrated high-protein yogurt before fermentation, belonging to the technical field of dairy product processing. The method for preparing the concentrated high-protein yogurt before fermentation in the present disclosure includes: enabling a high-protein base material with a decalcification rate of 21.8-44.2% to be subjected to heat treatment at pH of 6.6-6.8 and temperature of 80-95 C. for 10-30 min; after that, cooling to 40-45 C., adding 0.05-0.2% (w/w) of a starter, and carrying out high end-point pH fermentation at 40-45 C. until the pH drops to 4.8-5.0; and then, performing low-temperature after-ripening to obtain the high-protein yogurt. Compared with high-protein yogurt prepared by a whey discharge process after fermentation, the concentrated high-protein yogurt prepared according to the present disclosure has similar or better soft texture, delicate taste, water holding capacity and digestibility, and is higher in calcium content.

The present invention relates to bacterial strains of Lactococcus lactis or Lactococcus cremoris, usable as starter cultures, able to provide both satisfactory rheological and organoleptic proper-ties, and satisfactory shelf life to a plant-based media into which they are incorporated. The in-vention also provides a composition comprising one of these strains of Lactococcus lactis or Lactococcus cremoris, and feed or food products, in particular a plant-based feed or food product obtained with these strains.

The invention pertains to a fava protein composition comprising: fava globulins and fava albumins; and at most 2.5 ppm hexanal, based on the weight of the protein in the fava protein composition,
wherein the solubility of the protein in water at a pH of 7 and at a temperature of 20 C. is at least 55%, and wherein the weight ratio of fava albumins to fava globulins in the fava protein composition is between 1:4 and 1:20.

The invention further pertains to a method of extracting fava proteins from de-hulled fava beans.

The invention pertains to a fava protein composition comprising: fava globulins and fava albumins; and at most 2.5 ppm hexanal, based on the weight of the protein in the fava protein composition,
wherein the solubility of the protein in water at a pH of 7 and at a temperature of 20 C. is at least 55%, and wherein the weight ratio of fava albumins to fava globulins in the fava protein composition is between 1:4 and 1:20.

The invention further pertains to a method of extracting fava proteins from de-hulled fava beans.

In a preparation step, raw material milk is prepared. In a lactose degradation step, at least part of lactose included in the prepared raw material milk is degraded using a lactose-degrading enzyme. The lactose concentration in the raw material milk in which lactose is degraded is not more than 2.5% by mass with respect to a total amount of the raw material milk. A lactic acid bacterium is added to the raw material milk in which at least part of lactose is degraded, and the raw material milk to which the lactic acid bacterium is added is fermented.

The present invention provides methods of producing a fermented milk product comprising a step wherein milk is fermented, wherein: (a) the fermentation is initiated by a starter culture, which starter culture comprises lactic acid bacteria capable of metabolizing one or several carbohydrates present in the milk, (b) the fermentation is terminated by a decrease of the concentration of the one or several carbohydrates during fermentation, and (c) the decrease is at least also caused by the metabolic activity of the lactic acid bacteria. The invention further provides respective methods comprising a step, wherein at least part of the whey is separated from the fermented milk product.

The method of making a fermented dairy product from camel milk includes heating camel milk at 85 C. for thirty minutes, cooling the milk to about 60 C. and adding a stabilizer or hydrocolloid (preferably 0.02% by weight -carrageenan) to avoid whey off (whey separation) problems, then cooling the milk and adding a probiotic bacterial culture. The camel milk is fermented at between 40 C. and 45 C. for a time ranging between 4 and 12 hours, depending upon the particular bacterial culture used. The fermented camel milk is subjected to three successive storage steps to enrich the D-amino acid, antioxidant and antimicrobial content, storing the fermented camel milk at a temperature of 10 C. for 14 hours, then storing the fermented camel milk in a cold room at a temperature of 4 C., and then storing the fermented camel milk in a refrigerator at a temperature of 4 C. for between 1 and 15 days.

The present invention relates to lactic acid bacteria that have low or reduced post-acidification properties, and to a method for providing such bacteria. Also, the invention relates to the use of such bacteria for manufacturing of fermented dairy products, and to dairy products containing the bacteria.