The invention relates to the manufacture of strained fermented dairy products. The invention allows improvements in the use of the materials and by-products as well as in the properties of the product obtained. A lactic acid bacteria having a low lactose metabolization capacity in acid whey is used.

The present invention relates to a phage-resistant lactic acid bacterium, compositions comprising the bacterium, and fermented food products obtained with the bacterium or compositions comprising the bacterium.

Provided are Streptococcus thermophilus for producing -aminobutyric acid and an application thereof. The Streptococcus thermophilus for producing -aminobutyric acid is named Streptococcus thermophilus ST 36 and is preserved in the Institute of Microbiology of the Chinese Academy of Sciences, the preservation number being CGMCC NO. 20676, and the preservation date being 18 Sep. 2020. Also provided are a screening method for Streptococcus thermophilus for producing -aminobutyric acid, a preparation method for a dairy product containing -aminobutyric acid, and a dairy product containing -aminobutyric acid prepared by using the preparation method. The Streptococcus thermophilus for producing -aminobutyric acid has strong -aminobutyric acid synthesis capability and short fermentation time, and the prepared dairy product contains rich -aminobutyric acid.

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 invention relates to a novel Streptococcus thermophilus strain having improved texturizing properties, compositions comprising said strain as well as fermented products manufactured using said strain.

An object is to provide a method for effectively utilizing byproducts of the production of dairy products. Another object is to provide a method for producing galactosylkojibiose having a superior prebiotic ability. Another object is to provide a solution or composition comprising galactosylkojibiose, wherein at least 80% of galactosylkojibiose is maintained even after heated. A method for producing a composition comprising an oligosaccharide, the method comprising the step of allowing a glucansucrase to act on a composition comprising lactose and sucrose to obtain a composition comprising galactosylkojibiose is provided. It is preferable to use a lactic acid bacterium that constitutively expresses a membrane-bound type glucansucrase. There are provided a solution containing galactosylkojibiose, which has a pH lower than 7, and a composition comprising galactosylkojibiose, wherein when the composition is made into a solution having a solid content concentration of 10 to 80%, the solution has a pH lower than 7.

Provided is a cheese-like snack food that is capable of maintaining flavor for several weeks even in a state where a package is opened and has improved storage stability. The cheese-like snack food having improved storage stability can be provided by freeze-drying a soymilk preparation prepared by using soymilk as a raw material, adding an oil and fat, and starch to the soymilk, and adjusting pH to 6 or less.