The invention relates to a heat-stable fermented white lentil beverage and process for preparing the same.

The present invention is a yogurt product that may be consumed by dogs and other mammalian pets. The yogurt product is in an unflavored form comprising as essential constituents: (A) 0% to 88% by weight water; (B) 0.2% to 25% by weight of a no-fat protein component selected from the group consisting of skim milk and cultured skim milk; (C1) 0.001% to 6% by weight sugar component comprising: (C1) 0.001% to 6% polydextrose and (C2) 0.001% to 6% Glycoses and Galactoses; (D) 2% to 8% by weight milk derived solids; (E) 0.2% to 2.5% by weight stabilizers and emulsifiers; and (F) at least one probiotic microorganism. The yogurt product may be refrigerated and served as a mousse, frozen dessert, or as a fermented yogurt drink similar to Ayran or Kefir. A method for producing the yogurt product is also disclosed herein.

The present disclosure relates to a method of producing lactic acid bacteria dual-coated with protein and polysaccharide by using a protein hydrolysate, and lactic acid bacteria having a dual coating, produced by the method. The lactic acid bacteria having a dual coating of protein and polysaccharide, produced according to the present disclosure, have very excellent dry-freezing viability, acid resistance and bile resistance. Accordingly, the lactic acid bacteria having a dual coating of protein and polysaccharide according to the present disclosure will be very useful for the production of fermented milk, processed milk, fermented soy products, processed foods, functional beverages, functional foods, common foods, etc.

The present invention relates to the field of microbiology, specifically the field of production of a dairy food product using fermentation and the field of gene transfer by conjugation.

The invention relates to a method for generating a Streptococcus thermophilus strain exhibiting a high galactose utilization profile, which is characterized by a high percentage of consumed galactose at the maximum speed of lactose consumption and optionally a high percentage of consumed galactose at the end of lactose consumption (both as determined by assay I), comprising modifying the sequence of the gal-lac gene cluster. The invention also relates to a Streptococcus thermophilus strain obtained or obtainable by this method, to a Streptococcus thermophilus strain characterized both by the sequence of its gal-lac gene cluster and its high galactose utilization profile, to a culture and kit-of part comprising such strains, as well as to the use of such strains in food applications.

The present invention provides a lactic acid bacteria-containing composition comprising a Lactobacillus delbrueckii and a Streptococcus thermophilus.

The present invention relates to a starter culture comprising at least two Streptococcus thermophilus strains, wherein a first and a second Streptococcus thermophilus strain are chosen from RGP group 1, RGP group 2, RGP group 3 and RGP group 4, with the proviso that the first and second Streptococcus thermophilus strains do not belong to the same RGP group.

To effectively suppress pH decrease during the second half of a fermentation process. This low-acid fermented milk production method comprises a step for obtaining a fermented milk base material by adding a lactobacilli starter to a raw material mix; and a fermentation step for fermenting the fermented milk base material at 35-50 C., wherein the time required for the pH of the fermented milk base material to drop from 4.6 to 4.4 in the fermentation step is set to three hours or more. Further, the time required for the pH of the fermented milk base material to reach 4.6 after the addition of the lactobacilli starter to the raw material mix is set to nine hours or less.

The present invention discloses a novel probiotic fermented beverage based on whey, comprising whey and a high probiotic microorganism concentration in the range of 10.sup.7-10.sup.8 CFU/mL, and a method for producing said beverage. The probiotic microorganism is a commercial yogurt culture of Streptococcus salivarus subsp. thermophilus and Lactobacillus delbruecki subsp. bulgaricus and a commercial culture of Lactobacillus acidophilus. The method for producing the probiotic fermented whey based beverage comprises recovering whey by an enzymatic coagulation process, percolation, enriching and pasteurizing whey, fermentation, sweeting and flavoring. The beverage comprises the following physico-chemical characteristics: pH 5.00.00; titratable acidity 68.01.4 mL NaOH 0.1N/100 mL; total solids 12.40.1% w/v; fat 0.80.1% w/v; protein 10.1% w/v; cinder 0.550.02% w/v; Total sugar 10.00.2% w/v; Reducing sugar 4.200.15% w/v; and Energic value 87.20.00 cal/100 g sample. The beverage comprises the following physico-chemical characteristics and probiotics count at 4 C. and 8 C.: 1-21 day shelf-life; pH 4.77-4.85; titratable acidity 72-73 mL NaOH 0.1N/100 mL; and probiotic count of about 3110.sup.7-3910.sup.7 CFU/mL.

The present invention relates to a process for producing a fermented milk product comprising the steps of 1) adding a starter culture comprising at least one lactic acid bacteria strain to a milk base, 2) fermenting the milk for a period of time until a target pH is reached, 3) using a starter culture comprising at least one lactose-deficient strain, which is capable of metabolizing a non-lactose carbohydrate, and 4) adding a low pH stable lactase to the process either at the start, during or at the end of the fermentation step, wherein the low pH stable lactase retains its activity at a pH of 5.0 and a temperature of 37 C. at a level of at least 5% as compared to its activity at the optimum pH of the lactase.