Isolates strains of gastrointestinal bacteria from wolves are provided for use as probiotics. In some embodiments, the isolated strains are for use as probiotics in canine subjects such as domestic dogs. In some embodiments, the isolated strains may be used to treat or prevent intestinal dysbiosis in the subject. Also provided are compositions comprising at least one isolated strain of wolf probiotic bacteria and related methods for making same.

Isolates strains of gastrointestinal bacteria from wolves are provided for use as probiotics. In some embodiments, the isolated strains are for use as probiotics in canine subjects such as domestic dogs. In some embodiments, the isolated strains may be used to treat or prevent intestinal dysbiosis in the subject. Also provided are compositions comprising at least one isolated strain of wolf probiotic bacteria and related methods for making same.

Microencapsulated probiotic bacteria protected from degradation by acidic aqueous solutions, high bile salt concentrations, elevated temperatures, and prolonged storage and having an increased anti-bacterial activity as compared to their non-microencapsulated counterparts. The microencapsulated probiotic bacteria comprise probiotic bacteria encapsulated in microcapsules. The probiotic bacteria comprise live Lactobacillus plantarum cells. Each of the microcapsules comprises a matrix of a gelled alginate. The matrix wholly envelops the probiotic bacteria within the matrix. An outer surface of the matrix has a coating consisting essentially of one vegetable oil selected from the group consisting of olive oil and canola oil, or an outer surface of the matrix is treated with sodium chloride. The microencapsulated probiotic bacteria have an average particle size of less than 1000 microns (μm) in diameter.

Microencapsulated probiotic bacteria protected from degradation by acidic aqueous solutions, high bile salt concentrations, elevated temperatures, and prolonged storage and having an increased anti-bacterial activity as compared to their non-microencapsulated counterparts. The microencapsulated probiotic bacteria comprise probiotic bacteria encapsulated in microcapsules. The probiotic bacteria comprise live Lactobacillus plantarum cells. Each of the microcapsules comprises a matrix of a gelled alginate. The matrix wholly envelops the probiotic bacteria within the matrix. An outer surface of the matrix has a coating consisting essentially of one vegetable oil selected from the group consisting of olive oil and canola oil, or an outer surface of the matrix is treated with sodium chloride. The microencapsulated probiotic bacteria have an average particle size of less than 1000 microns (μm) in diameter.

The application is directed to a process for manufacturing a food product stable at ambient temperature based on the inoculation of a food product with stable lactic acid bacteria able to maintain viability and to slightly decrease pH when stored at ambient temperature. The invention is also directed to the use of these stable lactic acid bacteria for inoculation in a food product.

The invention concerns novel Lactobacillus strains and the uses thereof, in particular for preserving foods, animal feedstuff, pharmaceutical compositions and/or cosmetic compositions.

The present invention relates to a method for producing fermented and vacuum-treated coffee using Kopi Luwak enterobacteria, in which the coffee contains a low concentration of caffeine and a high concentration of γ-aminobutyric acid (GABA). According to the present invention, the fermented and vacuum-treated coffee produced using Kopi Luwak enterobacteria according to the present invention has advantages in that it is produced by rapid fermentation, uniquely smells like caramel, chocolate, grass, etc., unlike unfermented green coffee beans, and has a reduced bitter taste and a deep and heavy taste with an appropriate sour taste.

The present invention provides a method of controlling growth of unwanted microorganisms by limiting their access to manganese. More specifically, the present invention provides a method of inhibiting or delaying growth of yeast and mold by reducing the manganese concentration in a product which is preferably a food product. The invention also provides manganese scavengers and uses thereof to inhibit or delay fungal growth. The manganese scavenger may be a bacterial cell, specifically a lactic acid bacterial cell, more specifically Lactobacillus rhamnosus alone or in combination with Lactobacillus paracasei.

A method for producing a fermentate including the steps of obtaining a fruit or vegetable extract, treating the extract with a hydrolytic enzyme, mixing the extract with a fermenting microorganism, water, and a growth media to produce a liquid composition; and incubating the liquid composition at a controlled temperature and a controlled pH to produce a fermentate. A method for killing or inhibiting the growth of a contaminating microorganism on or within a food product, and a food product including a fermentate having a cellular mass component from a fermenting microorganism, a fermented fruit or vegetable extract and a hydrolytic enzyme are disclosed. A fermentate produced by any one of the methods described is contemplated. The fermentate may be a concentrated liquid or a dry powder and has the ability to inhibit the growth of a contaminating microorganism by 100% when diluted to less than 5% (w/v).

A combination is provided comprising an ellagitannin composition, and an enzymatic composition comprising one or more ellagitannin enzymes, where the one or more ellagitannin enzymes comprise a tannin acyl hydrolase enzyme, a gallate decarboxylase enzyme, or a combination thereof. Methods of making and using combinations disclosed herein are also provided.