The disclosure relates to isolated microorganisms, including novel strains of the microorganisms, synthetic bioensembles, and compositions comprising the same. Furthermore, the disclosure teaches methods of utilizing the described microorganisms, synthetic bioensembles, and compositions comprising the same, in methods for modulating the health of equine animals In particular aspects, the disclosure provides methods of treating and/or preventing colic and shifting the gut microbiome.

The present invention relates to a strain having liver function improving activity, and a use thereof. Specifically, the present invention relates to a health food composition for improving liver function and a pharmaceutical composition for improving liver function, which contain, as an active ingredient, one or more strains selected from the group consisting of a Lactobacillus pentosus KF8 (accession number KCCM11997P) strain, a Bacillus subtilis KF11 (accession number KCCM11981P) strain, and a Lactococcus lactis KF140 (accession number KCCM11673P) strain, a lysate thereof or a culture product thereof. The strain of the present invention shows excellent activity in inhibiting the activity of alanine aminotransferase (ALT) or aspartate aminotransferase (AST), inhibiting an increase in the concentration of total cholesterol or triglycerides in the liver, and inhibiting fat accumulation in the liver, thereby being effectively usable in the preparation of a food composition and a pharmaceutical composition for improving liver function.

A peptide according to an embodiment of the present in which, in the amino acid sequence of SEQ ID NO: 1, (i) 2nd and 4th amino acids are each substituted with tryptophan (W); (ii) 2nd, 4th, 11st and 13rd amino acids are each substituted with tryptophan; and (iii) 2nd, 4th, 19th, 20th, 22nd, 23rd, 26th and 27th amino acids are each substituted with tryptophan. The peptide can be usefully applied as an active ingredient for antibiotics, cosmetic compositions, food additives, feed additives, biological pesticides and quasi-drugs.

Described herein are composition and method for manufacturing a cultured plant-based dairy alternative based on fermenting ancient grains. In one aspect, the composition contains flour of one or more ancient grains, one or more plant seed butters, one or more plant-based creams, one or more texturizers or stabilizers, and water that is cultured to form a hypoallergenic plant-based dairy alternative containing no added monosaccharides or disaccharides.

The present invention provides a novel Streptococcus thermophilus strain ST4, and its use in manufacturing a medicament and/or food composition for treating and/or preventing an inflammatory disease and/or a cancer.

Provided herein are fermented beverages comprising symbiotic microbial communities, and methods of production thereof.

Provided herein are fermented beverages comprising symbiotic microbial communities, and methods of production thereof.

The present invention relates to a bacterial cell with texturizing property, starter cultures comprising the cell, and dairy products manufactured using the bacterial cell.

An oral biology model which comprises biofilm, oral epithelial tissue and a suspension of neutrophil-like cells in media is disclosed. The biofilm, which comprises oral bacteria, is produced by culturing oral bacteria on a solid substrate. The oral epithelial tissue may be gingival epithelial tissue to model the gingival crevice or buccal epithelial tissue to model the oral check. The suspension of neutrophil-like cells in media comprises neutrophil-like cells that are differentiated HL60 cells induced to a neutrophil-like phenotype by treatment with retinoic acid. Methods of using the oral biology model to test and compare compounds and formulations or to screen compounds and formulations for their effect on release of inflammatory signals, their effect on biofilm and oral bacteria and/or their effect on the cellular components are disclosed.

The present invention provides a method for producing a fermented food, comprising: a fermentation step of fermenting a raw material milk-containing milk preparation solution added with Lactobacillus delbrueckii and Streptococcus thermophilus carrying a prtS gene.