Inorganic anions nitrate and nitrite influence metabolic rate and glucose homeostasis. Infusion of nitrite iv caused an acute drop in resting energy expenditure (oxygen consumption) and nitrate, when given perorally, caused a reduction in oxygen consumption during exercise and a depression of the increase in blood glucose observed after an oral glucose tolerance test. The doses of nitrate and nitrite did not cause any detectable change in methemoglobin levels of blood. Also, nitrate and nitrite did not alter lactate levels in blood. This discovery provides useful treatments to regulate the energy expenditure and glucose homeostasis of a mammal by administration of inorganic nitrite and/or nitrate.

Inorganic anions nitrate and nitrite influence metabolic rate and glucose homeostasis. Infusion of nitrite iv caused an acute drop in resting energy expenditure (oxygen consumption) and nitrate, when given perorally, caused a reduction in oxygen consumption during exercise and a depression of the increase in blood glucose observed after an oral glucose tolerance test. The doses of nitrate and nitrite did not cause any detectable change in methemoglobin levels of blood. Also, nitrate and nitrite did not alter lactate levels in blood. This discovery provides useful treatments to regulate the energy expenditure and glucose homeostasis of a mammal by administration of inorganic nitrite and/or nitrate.

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 relates to a method of producing a fermented milk product comprising adding lactic acid bacteria to milk, wherein the bacteria comprise Lactobacillus casei and at least one further strain of lactic acid bacteria of a species other than Lactobacillus casei, wherein the further strain has a deficiency in lactose metabolism but is capable of metabolizing one or several carbohydrates other than lactose present in the milk.

The invention relates to a process for manufacturing a solid fermented soy milk product, comprising a fermentation step in which a fermentation substrate containing soy milk and with adjusted malic acid and free amino acid concentrations, is fermented with heterofermentative lactic acid bacteria.

The present invention relates to a method for manufacturing a strained fermented dairy product comprising the following successive steps: (a) providing a dairy product, (b) adding a lactase and a culture of bacteria comprising at least one strain of mesophilic lactic acid bacteria and at least one strain of thermophilic lactic acid bacteria and fermenting the dairy product to obtain a fermented dairy product, and (c) separating a liquid whey from the fermented dairy product to obtain a strained fermented dairy product. The present invention relates also to the use of a lactase for preventing the clogging of the separating device used in the preparation of a strained fermented dairy product.

A method for producing a lactic acid bacteria fermented milk product comprising fermenting milk with both inoculated lactic acid bacteria (LAB) and inoculated Bacillus bacteria.

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.

The present invention relates to a high temperature resistant Lactobacillus delbrueckii subsp. lactis DSM 32009 strain that can be used in the production of cheese where the curd is cooked at high temperature (>50 C.).

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.