The invention relates to bacterial strains having an outstanding ability to produce menaquinone and to applications thereof.

The invention relates to bacterial strains having an outstanding ability to produce menaquinone and to applications thereof.

The present invention comprises the discovery and development of an effective cryoprotectant composition, without containing skim milk or any other animal-derived compounds, to achieve long-term stability of freeze-dried lactic acid bacteria (LAB), at different temperatures, whereby the retention of viability of the freeze-dried LAB after 6 months of storage, preferably after 9 months of storage, more preferably after 12 months of storage is more than 50%. The invention is in the field of producing freeze dried bacteria, in particular Lactic acid bacteria. More in particular, the invention relates to the use of a novel combination of cryoprotectants for increasing the viability of bacteria after freeze drying, improving the texture of the lyofilized cake for easy grinding and improving the long term stability of the freeze dried bacteria at different temperature conditions. The invention further relates to such freeze dried bacteria for use in food industry or in human or animal health applications. More in particular, the invention relates to the increased viability and long-term storage of recombinant bacteria capable of expressing heterologous proteins or peptides and administered to humans or animals for therapeutic or vaccination purposes.

The present invention provides a Lactococcus lactis subspecies lactis isolate WFLU-12 with the accession number o KCTC 13180BP, and a use thereof.

A fermentation of a milk source to manufacture a fermented milk product with malty-chocolate-honey-butter-cream flavor and aroma. Fermentation is achieved by addition of adding a Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4404) or a Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4405) A further bacteria Lactococcus lactis subsp. lactis biovar is also added to the milk source. The milk source comprises amino acids and citrate prior to fermentation.

The present invention relates to the manufacture of cheese, especially cottage cheese, by fermenting milk with lactic acid bacteria.

A low-mineral quark matrix is suggested, which is obtainable by (a) subjecting raw milk to heat treatment, separating the cream, (b) subjecting the skimmed milk such obtained to an ultrafiltration step and/or a reverse osmosis step, producing a retentate R1, which represents a dairy protein concentrate, and a permeate P1, (c) subjecting the permeate P1 to an electrodialysis step, producing a salt-depleted diluate D1, (d) combining the diluate D1 with the retentate R1, (e) subjecting the combination product such obtained to heat treatment until denaturation sets in, (f) fermenting the denaturation product such obtained by the addition of starter cultures and rennet, and (g) adjusting or standardising the fermentation product such obtained to defined dry matter and protein contents.

A quark matrix having improved taste characteristics is suggested, which is obtainable by (a) subjecting raw milk to heat treatment, separating the cream, (b) subjecting the skimmed milk such obtained to a microfiltration step, obtaining a first retentate R1, which represents a first dairy protein concentrate, and a first permeate P1, (c) subjecting the permeate P1 to an ultrafiltration step and/or a reverse osmosis step, obtaining a second retentate R2, which represents a second dairy protein concentrate, and a second permeate P2, (d) subjecting the permeate P2 to an electrodialysis step, obtaining a salt-depleted diluate D1, (e) combining the diluate D1 with the retentate R1, (f) subjecting the combination product such obtained to heat treatment until denaturation sets in, (g) fermenting the denaturation product such obtained by adding starter cultures and rennet, and (h) adjusting the fermentation product such obtained to defined dry matter and protein contents.

The present invention relates to the use of phyllosphere-associated lactic acid bacteria that demonstrate inhibitory effects on the growth and maintenance of human pathogens, such as Salmonella enterica, on the surface of food products, particularly fresh fruits and vegetables. Particular strains of Enterococcus avium and Lactococcus lactis are described and detailed for their atypical pathogen-inhibiting phenotypes.

The present invention relates to the use of phyllosphere-associated lactic acid bacteria that demonstrate inhibitory effects on the growth and maintenance of human pathogens, such as Salmonella enterica, on the surface of food products, particularly fresh fruits and vegetables. Particular strains of Enterococcus avium and Lactococcus lactis are described and detailed for their atypical pathogen-inhibiting phenotypes.