The present invention relates to a method for making Cheddar type and Continental type cheese with an adjunct culture comprising a Lactobacillus helveticus strain.

A composition includes cells of Lactobacillus paracasei MCC1849 (NITE BP-01633). The composition is in the form of a pharmaceutical composition, a food, a drink, or a feed. The pharmaceutical composition can be used for treating an inflammatory disease, ulcer, food allergies, bronchial asthma, urticaria, pollinosis, anaphylactic shock or an opportunistic infection.

Microbiome compositions and uses thereof. The microbiome compositions include a set of microbes. The sets of microbes contain members of Lactobacillaceae, Eubacteriaceae, Lachnospiraceae, and Coriobacteriaceae. The number of individual physical microbes in the set constitutes a certain percentage of the total number of individual physical microbes in the microbiome composition. The microbiome compositions can be used for producing medium-chain fatty acids from organic substrates through anaerobic fermentation in a medium. The medium can include lignocellulosic stillage.

A method is provided for evaluating agents for the treatment of different intestinal motility disorders, using distinct methodological parts related to musculature and nerves of the GI tract which communicate with the brain. In particular, the present invention provides a method for the selection of an agent effective for the treatment of an intestinal motility disorder, wherein said method comprises: a) a step of spatiotemporal (ST) mapping carried out on a gastrointestinal segment to analyse the effect of said agent on gastrointestinal motility; and b) a step of ex vivo nerve bundle recording carried out on a gastrointestinal segment to analyse the effect of said agent on mesenteric afferent nerve firing. Bacterial strains selected by the methods of the invention and the use of said bacterial strains in the treatment of intestinal motility disorders are also provided.

Process for producing an ambient storage food product comprising providing a food product with a pH of between 3.4 and 4.4, subjecting the food product to a heat treatment to obtain a heat treated food product, adding aseptically to the heat treated food product one or more of ambient storage lactic acid bacteria strains to obtain an ambient storage food product, and storing the ambient storage food product at ambient temperature for a period of time, wherein the ambient storage lactic acid bacteria strain is selected from the group consisting of strains: (i) wherein the strain is capable of retaining viability at the end of 20 days at a temperature of 25 #C; and (ii) wherein the pH at most decreases 0.8 units during the storage period; and (iii) wherein the strain is selected from the group consisting of strains of the genus Oenococcus, and mutants thereof.

Provided is a novel lactic acid bacterium strain which is capable of suppressing production of volatile sulfur compounds by oral bacteria, has no cariogenicity and no causative role in infective endocarditis, and is safe in an oral cavity, and provided is an agent for preventing, improving and/or treating oral diseases and discomforts by use of the bacterial strain. An agent for preventing and/or treating an oral disease, containing, as an active ingredient, at least one lactic acid bacterium selected from Lactobacillus crispatus, Lactobacillus fermentum, Lactobacillus gasseri, and Streptococcus mitis and having all of the following properties (1) to (6): (1) having no ability to produce a volatile sulfur compound (VSC); (2) having no ability to produce water-insoluble glucan; (3) having adhesiveness to a tooth surface and/or an oral cell; (4) having a growth inhibitory effect on a bad breath-causing bacterium and/or a periodontal pathogen; (5) having no causative role in infective endocarditis; and (6) having no cariogenicity.

Described are microorganisms which are able to suppress the production of malodorous compounds by axillary bacteria. Also described are compositions comprising such microorganisms as well as the use of such micoorganisms in cosmetic, prophylactic or therapeutic applications.

Provided are Saccharomyces cerevisiae SPC-SNU 70-1 (KCTC 12776BP) which is novel natural Korean lactic acid bacteria isolated from traditional Korean nuruk, and Lactobacillus brevis SPC-SNU 70-2 (KCTC 12777BP), Lactobacillus curvatus SPC-SNU 70-3 (KCTC 12778BP) and Lactobacillus sanfranciscensis SPC-SNU 70-4 (KCTC 12779BP) which are novel natural Korean yeasts isolated from traditional Korean nuruk.

The invention relates to new isolated Lactobacillus strains chosen from Lactobacillus mellifer Bin4N.sup.T (LMG P-28344) and Lactobacillus apinorum Fhon13N.sup.T (LMG P-28345), which have been isolated from honeybees or their processed food. The bacterial strains have unique properties such as production of benzene, free fatty acids and 2-heptanone, rendering them useful in many areas such as in food and beverage products, feed products and medical products.

The Lactobacillus curvatus strain deposited as DSM18775 is used as a biopreservative culture in a wide range of meat products due to its production of bacteriocin. The present invention relates to Lactobacillus curvatus strains having an extended lag phase of at least 24 hours at 30° C. relative to DSM18775. In a presently preferred embodiment, the strains are mutants of DSM18775, such as the Lactobacillus curvatus strain deposited as DSM32590 and the Lactobacillus curvatus strain deposited as DSM 32591. Further, the invention relates to a method for inhibiting Listeria in a food product comprising adding bacteria of a Lactobacillus curvatus strain according to the invention to a food product in a concentration of at least 10.sup.5 CFU/g.