The present invention relates to a fermented infant formulae comprising non digestible oligosaccharides for improving intestinal tract health by decreasing protein digestive effort, by decreasing the amount of endogenously formed proteases concomitant with an increased protein digestion, and a reduced protein fermentation.

The present invention relates to a fermented infant formulae comprising non digestible oligosaccharides for improving intestinal tract health by decreasing protein digestive effort, by decreasing the amount of endogenously formed proteases concomitant with an increased protein digestion, and a reduced protein fermentation.

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 a fermented infant formulae comprising non digestible oligosaccharides for improving intestinal tract health by decreasing protein digestive effort, by decreasing the amount of endogenously formed proteases concomitant with an increased protein digestion, and a reduced protein fermentation.

The present invention relates to a fermented infant formulae comprising non digestible oligosaccharides for improving intestinal tract health by decreasing protein digestive effort, by decreasing the amount of endogenously formed proteases concomitant with an increased protein digestion, and a reduced protein fermentation.

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.

Provided are a Lactobacillus helveticus strain and a composition for preventing or treating inflammatory disease containing the same. The Lactobacillus helveticus strain (Accession No. KCTC 14110BP) according to the present invention alleviates symptoms of inflammatory bowel disease, such as weight loss and bowel length reduction, and it does not have side effects that have been seen with existing drug treatment. Therefore, the Lactobacillus helveticus strain can be effectively used for the treatment and prevention of inflammatory disease, particularly inflammatory bowel disease.

Provided are a Lactobacillus helveticus strain and a composition for preventing or treating inflammatory disease containing the same. The Lactobacillus helveticus strain (Accession No. KCTC 14110BP) according to the present invention alleviates symptoms of inflammatory bowel disease, such as weight loss and bowel length reduction, and it does not have side effects that have been seen with existing drug treatment. Therefore, the Lactobacillus helveticus strain can be effectively used for the treatment and prevention of inflammatory disease, particularly inflammatory bowel disease.

The application is directed to a method to manufacture pasta-filata cheese based on cultures comprising or consisting of either 1) at least a galactose-positive Streptococcus thermophilus strain as defined herein or 2) at least a Streptococcus thermophilus strain and a Lactococcus lactis strain, and to a stretched curd or cheese produced by this method. The application is also directed to a culture or kit-of-part comprising or consisting of a) a galactose-positive Streptococcus thermophilus strain as defined herein, and b) Lactococcus strain(s) and/or Lactobacillus helveticus strain(s).

The application is directed to a method to manufacture pasta-filata cheese based on cultures comprising or consisting of either 1) at least a galactose-positive Streptococcus thermophilus strain as defined herein or 2) at least a Streptococcus thermophilus strain and a Lactococcus lactis strain, and to a stretched curd or cheese produced by this method. The application is also directed to a culture or kit-of-part comprising or consisting of a) a galactose-positive Streptococcus thermophilus strain as defined herein, and b) Lactococcus strain(s) and/or Lactobacillus helveticus strain(s).