The invention relates to a method for producing a fermented dairy product, comprising: (a) providing a milk substrate, (b) fermenting said milk substrate with a lactic acid bacterium starter culture, wherein step (b) is conducted in the presence of at least one Bacillus strain selected from the group consisting of a sporulation-negative Bacillus subtilis subsp. natto strain, a sporulation-negative Bacillus coagulans strain, wherein a sporulation-negative strain is a strain, which forms no spores when subjected to the following method: i) inoculating 1% of a culture of the strain to be tested, grown over night in Veal Infusion Broth (VIB) at 37° C., 180 rpm, into 50 ml of a standard sporulation inducing medium contained in a 500 ml baffled shake flask, ii) allowing the inoculated medium to grow overnight at 37° C. while subjecting it to shaking at 0rpm, and iii) testing for spores the next day.

Provided are a polyphenol-rich and low-sugar beverage of fermented jujube pulp and a preparation method thereof. The fermented jujube pulp beverage is prepared with a method including the following steps: (1) selecting jujubes that are free of rot and are not insect-eaten, rinsing with pure water, pre-boiling in boiling water, and removing cores; (2) beating the jujubes whose cores are removed in step (1) into a beating machine to obtain a jujube pulp; (3) pouring the jujube pulp in step (2) into a colloid mill for processing to refine jujube peels to obtain a refined jujube pulp; (4) subjecting the refined jujube pulp to ultra-high-pressure sterilization; and (5) inoculating Streptococcus thermophilus into the jujube pulp after the sterilization in step (4), and performing a fermentation cultivation to obtain a fermented jujube pulp.

The present invention relates to a process for producing a fermented milk product comprising the steps of: 1) adding a starter culture of lactic acid bacteria comprising at least one lactose-deficient Streptococcus thermophilus strain, which is capable of metabolizing a non-lactose carbohydrate, and at least one lactose-deficient Lactococcus lactis strain, which is capable of metabolizing the non-lactose carbohydrate, to a milk base, and 2) fermenting the milk for a period of time until a target pH is reached to obtain a fermented milk product.

The present invention relates to a composition for producing a fermented milk product showing a low degree of post-acidification during storage comprising ⋅ 1) a starter culture of lactic acid bacteria comprising at least one lactose-deficient Streptococcus thermophilus strain, which is capable of metabolizing a non-lactose carbohydrate, and at least one lactose-deficient Lactobacillus delbrueckii subsp. bulgaricus strain, which is capable of metabolizing the non-lactose carbohydrate, and ⋅ 2) a probiotic strain selected from the group consisting of Lactobacillus strain and a Bifidobacterium strain.

The present invention relates to a composition for producing a fermented milk product showing a low degree of post-acidification during storage comprising ⋅ 1) a starter culture of lactic acid bacteria comprising at least one lactose-deficient Streptococcus thermophilus strain, which is capable of metabolizing a non-lactose carbohydrate, and at least one lactose-deficient Lactobacillus delbrueckii subsp. bulgaricus strain, which is capable of metabolizing the non-lactose carbohydrate, and ⋅ 2) a probiotic strain selected from the group consisting of Lactobacillus strain and a Bifidobacterium strain.

The present invention provides a lactic acid bacterial fermentation-promoting agent suitable for use in food production. The present invention relates to a fermentation promoting agent for Streptococcus thermophilus, comprising a solution prepared by exposing an alkaline solution comprising a reducing sugar to a temperature in the range of 5° C. or more and 135° C. or less to induce a color reaction of sugar, and a production method thereof; and a method for promoting fermentation for Streptococcus thermophilus using the fermentation promoting agent and a method for producing a fermented food such as fermented milk.

Raw materials of a fermented milk include partially degreased raw milk, 4-10% w/w of saccharide based on the mass of the raw milk, 0.06-0.15% w/w of lactase based on the mass of the raw milk, 0.03-0.18% w/w of a stabilizer based on the mass of the raw milk, and 20-50 dcu of fermenting bacteria added per 100 kg of the raw milk; and the fermenting bacteria is one or more selected from the group consisting of Lactobacillus paracasei, Lactobacillus plantarum, Lactobacillus acidophilus, Bifidobacterium lactis and Streptococcus thermophilus, and preferably one or more selected from the group consisting of Lactobacillus plantarum with a preservation number of CGMCC No. 19748, Lactobacillus acidophilus with a preservation number of CGMCC No. 1084 and Streptococcus thermophilus. According to the fermented milk and a preparation method thereof, the prepared fermented milk has a more stable state during the shelf life.

Improved meals, improved meal compositions, and improved aquaculture feed compositions are provided based on plant meal, wherein anti-nutritional effects of one or more anti-nutritional substances (ANS) are mitigated. Also provided are methods for making and using the improved meals, improved meal compositions, and improved aquaculture feed compositions. Also provided are kits using the improved meals, improved meal compositions, and improved aquaculture feed composition. The improved meals, improved meal compositions, and improved aquaculture feed compositions demonstrate that plant meal protein digestibility may be improved, for example, for replacing fish meal protein.

The invention is directed to a lactose-positive, galactose-negative, Streptococcus thermophilus strain releasing glucose during milk fermentation. This Streptococcus thermophilus strain carries mutation in the glcK gene, in the ccpA gene, in the lacZ gene and/or in the ptsH gene, and optionally in one or more genes, in particular one gene, encoding a protein of the mannose-glucose-specific PTS. The invention also concerns a composition comprising at least one, lactose-positive, galactose-negative, Streptococcus thermophilus strain of the invention, and the use of this strain or composition to manufacture a fermented dairy product.

The present invention relates to the use of at least one lactic acid bacterium, or a composition comprising thereof or conditioned thereby, for increasing or maintaining a Faecalibacterium prausnitzii population.