This invention provides an IFN inducer comprising, as an active ingredient, lactic acid bacteria and capable of inducing IFN production, an immunopotentiating agent or prophylactic agent against virus infection comprising such inducer, and a food or drink product comprising such IFN inducer and having IFN-inducing activity, immunopotentiating activity, or prophylactic activity against virus infection. The agent for inducing IFN production comprises, as active ingredients, lactic acid bacteria that can activate plasmacytoid dendritic cells (pDCs) and promote IFN production, such as Lactococcus garvieae NBRC100934, Lactococcus lactis subsp. cremoris JCM16167, Lactococcus lactis subsp. cremoris NBRC100676, Lactococcus lactis subsp. hordniae JCM1180, Lactococcus lactis subsp. hordniae JCM11040, Lactococcus lactis subsp. lactis NBRC12007, Lactococcus lactis subsp. lactis NRIC1150, Lactococcus lactis subsp. lactis JCM5805, Lactococcus lactis subsp. lactis JCM20101, Leuconostoc lactis NBRC12455, Leuconostoc lactis NRIC1540, Pediococcus damnosus JCM5886, or Streptococcus thermophilus TA-45.

A preparation method of a konjac granule includes the following steps: step 1: dissolving a konjac powder in hot water; step 2: subjecting a mixed solution obtained in step 1 to sterilization; step 3: conducting enzymatic hydrolysis at 50 C. to 70 C. for 2 h to 6 h; step 4: conducting enzymatic inactivation; step 5: conducting homogenization at 10 Mpa to 45 Mpa; step 6: adding a fully-dissolved sodium alginate solution and a flavor-modulating substance to a mixed solution obtained in step 5, and thoroughly mixing; and step 7: calcification and gelation: adding a calcium solution to a mixed solution obtained in step 6 for gelation to obtain the konjac granule. The preparation method improves the compactness of the konjac granule, increases a gel strength, and is conducive to extending a shelf life of a product.

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 present invention relates to novel Lactococcus lactis bacteria showing temperature induced cell lysis in the absence of phage release. These bacteria can, for example, provide an improved flavour profile in cheese production. The present invention also relates to methods of selecting such Lactococcus lactis strains and their use for producing, ripening, eliminating the bitterness and/or increasing the amount of free amino acids in cheese. Methods for making food products and food products comprising such Lactococcus lactis strains are also described. Finally, the invention relates to methods for manufacturing the strains of the invention.

A method and use of nisin-permeabilized microbial cells as whole-cell catalysts for reducing the amount of a target substrate in a sample to one of more product are provided. Specifically, a method of reducing the amount of lactose in a dairy sample using nisin-permeabilized lactic acid bacterial cell catalysts, which have been permeabilized by incubating with a nisin producing microbial cell and/or culture medium derived thereof. Further provided is a nisin producing microbial cell, derived from parent strain Lactococcus lactis subsp. lactis bv. diacetylactis SD96 (NCBI accession No. SRX6686433).

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).

An object of the present invention is to provide an acidic milk beverage with suppressed stuck feeling in throat after drinking, a method for producing the same, and the like. The present invention comprises a step of incorporating a JCM5805 strain in the production of an acidic milk beverage having a pH of 6 or less.

The present invention relates to a Lactococcus lactis strain or a cell fraction thereof for use in the prevention and/or treatment of visceral pain.