The present invention relates to mutants of lactic acid bacteria which are resistant to the antibiotic ampicillin and which were found to give an increased texture when grown in milk while maintaining the other growth properties of the parent strain. The present invention, furthermore, relates to compositions comprising such mutants, and to dairy products fermented with the lactic acid bacteria resistant to ampicillin.

The present invention relates to mutants of lactic acid bacteria which are resistant towards the antibiotic D-cycloserine and/or functionally equivalent antibiotics and which were found to give an increased texture when grown in milk while maintaining the other growth properties of the parent strain. The present invention, furthermore, relates to compositions comprising such mutants, and to dairy products fermented with the lactic acid bacteria resistant towards D-cycloserine and/or functionally equivalent antibiotics.

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.

Processes for producing a nutritional supplement that contains sulforaphane, and supplements formed thereby. Such a process includes combining a cruciferous vegetable, for example, broccoli sprouts, with strains of Bifidobacterium, Lactobacillus, and Streptococcus to form a mixture, causing the mixture to undergo lactic acid fermentation, transform a glucosinolate within the cruciferous vegetable to sulforaphane, and yield a fermented mixture that contains sulforaphane, and then producing from the fermented mixture a supplement that can be ingested by an individual.

The invention is directed to a method to manufacture a fermented set-style milk-based product, such as a set-style yogurt, comprising an interruption step during fermentation. In a particular embodiment, the interruption of the fermentation is carried out by cooling the partially fermented milk-based substrate to a temperature comprised between 2 and 10 C. The invention is also directed to a partially fermented milk-based substrate as such or in a container.

The present invention relates to a method capable of efficiently detecting an exopolysaccharide, and, in particular, a method for detecting an exopolysaccharide comprising contacting a sample containing an exopolysaccharide (EPS) with (i) a lectin capable of binding specifically to the exopolysaccharide and (ii) a labeled lectin capable of binding specifically to the exopolysaccharide, and detecting an exopolysaccharide bound to both the lectin of (i) and the labeled lectin of (ii), using a label of the labeled lectin.

A composition for suppressing deterioration of an acquired immune function according to the present invention includes, as an active ingredient, lactic acid bacteria products from lactic acid bacteria of the genus Lactobacillus. This composition for suppressing deterioration of the acquired immune function suppresses deterioration of the acquired immune function due to the use of an anti-influenza drug. The lactic acid bacteria of the genus Lactobacillus is preferably a bulgaricus bacterium. For example, the lactic acid bacteria of the genus Lactobacillus may be Lactobacillus delbrueckii subsp. bulgaricus. In the production method according to the present invention, a milk raw material is supplied to lactic acid bacteria of the genus Lactobacillus in order to produce the composition for suppressing deterioration of the acquired immune function to suppress deterioration of the acquired immune function due to the use of an anti-influenza drug.

The present invention provides methods for the preparation of fermented food products comprising Bifidobacteria comprising the use of manganese. The present invention further provides products prepared by means of such a method as well as inoculums of use in such methods.

The present invention relates to a novel strain of Lactobacillus rhamnosus, compositions comprising said strain and to methods for the preparation of such compositions.

The present invention is in the field of dairy technology. It relates to a method for producing a fermented milk product comprising the steps: (a) Providing a starter culture comprising one or more lactic acid bacteria strains selected from a group consisting of: DSM 22935, DSM 22585, DSM 22586, DSM28910 and DSM33677; (b) Adding the starter culture to a milk base to ferment said milk base until a target pH is reached; and (c) Adding a lactase to the milk base; wherein the fermented milk product has improved texture and/or reduced post-acidification as compared to a fermented milk product produced without addition of the lactase of step c) or the starter culture of step a).