A method for making a flavour modifying ingredient, the method comprising subjecting a dietary fibre to enzymatic hydrolysis and/or fermentation; flavour modifying ingredients obtainable by said method; flavour compositions and food products comprises said flavour modifying ingredient; uses of said flavour modifying ingredient.

The present application relates to kimchi containing lactic acid bacteria which can be effectively used for the prevention and treatment of Helicobacter pylori-associated diseases.

The present application relates to kimchi containing lactic acid bacteria which can be effectively used for the prevention and treatment of Helicobacter pylori-associated diseases.

Disclosed is a piglet feed based on bacteria enzyme synergistic fermentation process. The piglet feed is composed of basic components and bacteria enzyme synergistic fermentation feed. Basic components include soybean protein concentrate, whey powder, fish meal, sodium chloride, choline chloride, stone powder, calcium hydrogen phosphate, composite vitamins, composite trace elements, and composite amino acids. The bacterial enzyme synergistic fermentation feed includes a fermentation substrate, an enzyme preparation, and a bacterial strain. The bacterial enzyme synergistic fermentation feed can not only improve the production performance of piglets, but also improve the utilization rate of feed nutrients, especially the utilization rate of feed phosphorus, thereby reducing the excretion of phosphorus in feces.

The disclosure relates to a mixture of bacteria belonging to at least six or seven different and specific bacterial species preferably for use in preventing or treating gastro-intestinal disorders. Preferably, the mixture of bacteria is grown together in a fermenter prior to administering the mixture to a subject in order to prevent or treat the disorder.

A novel Lactobacillus plantarum strain ATG-K2, ATG-K6 or ATG-K8 and a composition for the prevention or treatment of vaginitis containing the same are proposed. The Lactobacillus plantarum strain ATG-K2, ATG-K6 or ATG-K8 has excellent antimicrobial effects against various pathogenic strains as well as Candida albicans and Gardnerella vaginalis, which are vaginitis pathogens, and thus can be easily used as a composition for the treatment of bacterial vaginosis, vaginal candidiasis, etc., or as a functional health food for the prevention or amelioration of these diseases.

The disclosure discloses cathelicidin-expressing lactic acid bacteria, and belongs to the technical field of genetic engineering. The disclosure constructs Lactococcus. lactis and Lactobacillus. plantarum expressing a CRAMP protein by optimizing the nucleotide sequence of the CRAMP protein. The Lactobacillus constructed in the disclosure can be used to prepare a vaccine for regulation of intestinal flora disorder, and has advantages in regulation of intestinal flora and intestinal immune response and maintenance. An anaculture can be directly taken as an oral vaccine to stimulate mice and cause a strong cellular immune response. The recombinant L. lactis can be used as a new oral vaccine product with good industrial prospects, plays a positive role in reducing intestinal inflammation, and has important practical significance for promoting health development of the intestinal tract.

The present disclosure relates to a novel Lactobacillus plantarum CJLP475 strain having acid-resistance, bile-resistance and an immune-enhancing activity, and a composition including the same.

A novel Lactobacillus plantarum strain ATG-K2, ATG-K6 or ATG-K8 and a composition for the prevention or treatment of vaginitis containing the same are proposed. The Lactobacillus plantarum strain ATG-K2, ATG-K6 or ATG-K8 has excellent antimicrobial effects against various pathogenic strains as well as Candida albicans and Gardnerella vaginalis, which are vaginitis pathogens, and thus can be easily used as a composition for the treatment of bacterial vaginosis, vaginal candidiasis, etc., or as a functional health food for the prevention or amelioration of these diseases.

The present invention relates to ready-to-eat and ready-to-drink products and methods of making the same. The present invention further relates to a method for making a flavour modifying ingredient, the method comprising subjecting a dietary fibre and/or other edible component of a cereal to enzymatic hydrolysis and/or fermentation; flavour modifying ingredients obtainable by said method; flavour compositions and food products comprises said flavour modifying ingredient; uses of said flavour modifying ingredient.