A composition comprising combination of salt, sugar and lactic acid bacteria as an active ingredient to treat vaginosis. The composition showed potent antibacterial activity through various experiments, for example, (1) the indirect inhibitory activity test from the growth of vaginosis causing bacteria by determining the change of pH and lactic acid level; (2) the direct inhibitory activity test from the growth of vaginosis causing bacteria by determining the susceptibility of test sample; (3) brief clinical tests, and finally confirmed that the combination showed potent antibacterial activity in the test. Accordingly, the combination may be useful to alleviate and treat vaginosis in the form of a pharmaceutical composition, health functional food, food additive, topical composition, and detergent composition.

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 Lactobacillus, Streptococcus and Bifidobacterium 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 present invention is related to the field of bioprotection, in particular to the strain of Lactobacillus paracasei CHCC14676 with accession no. DSM25612. Furthermore, the present invention concerns an antifungal composition comprising the strain, an antifungal composition comprising the strain and at least one strain of Lactobacillus rhamnosus, food, feed and pharmaceutical products comprising such an antifungal composition, a method of manufacturing such food, feed and pharmaceutical products, a method for reducing the content of yeasts and molds of such food, feed and pharmaceutical products and uses of the antifungal composition.

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

To provide a novel lactic acid bacterium strain having a broad antibacterial spectrum against bacteria that cause oral diseases, from which a fermented product having good flavor and being excellent in palatability can be produced, and a prophylactic, ameliorating or therapeutic agent for oral diseases using the same. A prophylactic, ameliorating or therapeutic agent for an oral disease, which contains a lactic acid bacterial cell of one or more kinds selected from the group consisting of Lactobacillus rhamnosus strain KO3, Lactobacillus casei strain YU3 and Lactobacillus paracasei strain YU4 or a culture of the cell, or an extract thereof, as an active ingredient.

The present disclosure generally relates to pediatric nutritional compositions including galacto-oligosaccharide and human milk oligosaccharide or a precursor thereof. Further, the nutritional compositions may include GOS in combination with a first human milk oligosaccharide or precursor thereof and a second human milk oligosaccharide or precursor thereof. The disclosed nutritional compositions advantageously modify gut microbiome and improve select markers of immunity, brain structure, and gut function.

The present invention relates to a process for preparing a fermented product by synergistic co-fermentation of Lactobacillus rhamnosus and Lactobacillus paracasei subsp. paracasei.

The present invention is directed to a method for decreasing the lag time in a fermentation of a culture medium to prepare a target substance, wherein the target substance is not yogurt and wherein the fermentation results in formation of acid or ethanol, which method comprises the steps of providing, to a suitable culture medium, a fermentation starter culture comprising a microorganism which liberates acid or ethanol, adding a potato protein protease inhibitor to the culture medium, culturing the microorganism, and obtaining the target substance.

It has been found that addition of potato protein protease inhibitor to a fermentation feed significantly reduces the lag time of the fermentation. The required amount of potato protein is low enough not to affect the taste of the target substance adversely, and the lag time reduction occurs both in batch- and in semi-continuous processes. The invention further pertains to a fermented food product which is not yogurt, comprising potato protein protease inhibitor.

A nutritional composition comprising at least one microbial organism formulated as a fast melting composition.

This invention relates to a preparation comprising a probiotic bacterial strain and a prebiotic mixture comprising 5-70 wt % of at least one N-acetylated oligosaccharide selected from the group consisting of Ga1NAc1-3Ga11-4G1c, Ga11-6Ga1Nac1-3Ga11-4G1c and combinations thereof, 20-95 wt % of at least one neutral oligosaccharide selected from the group consisting of Gal1-6Gal, Gal1-6Gal1-4Glc, Gal1-6Gal1-6Glc, Gal1-3Gal1-3Glc, Gal1-3Gal1-4Glc, Gal1-6Gal1-6Gal1-4Glc, Gal1-6Gal1-3Gal1-4Glc, Gal1-3Gal1-6Gal1-4Glc, Gal1-3Gal1-3Gal1-4Glc and combinations thereof and 2-50 wt % of at least one sialylated oligosaccharide selected from the group consisting of NeuAc2-3Gal1-4Glc, NeuAc2-6Ga11-4G1c and combinations thereof. The invention extends to food products comprising said preparation and to the use of the preparation in the prevention and treatment of infections.