Novel Lactococcus lactis subsp. lactis lactic acid bacterium strain having improved texturizing properties and method of using the strain for producing a food product.

Provided are mixed carrier, multivalent pneumococcal conjugate compositions comprising 21 different pneumococcal capsular polysaccharide-protein conjugates, wherein each of the conjugates includes a capsular polysaccharide from a different serotype of Streptococcus pneumoniae conjugated to either tetanus toxoid (TT) or CRM.sub.197, wherein the Streptococcus pneumoniae serotypes are selected from 1, 3, 4, 5, 6A, 6B, 7F, 8, 9N, 9V, 10A, 11 A, 12F, 14, 15B, 18C, 19A, 19F, 22F, 23F, and 33F, where the capsular polysaccharides of two of serotypes 1, 3, and 5 and one or both of serotypes 15B and 22F are conjugated to TT and the remaining capsular polysaccharides are conjugated to CRM.sub.197. Also provided are methods of producing the mixed carrier, multivalent pneumococcal conjugate compositions and methods of using the same for prophylaxis against Streptococcus pneumoniae infection or disease in a subject.

Provided are Streptococcus thermophilus for producing -aminobutyric acid and an application thereof. The Streptococcus thermophilus for producing -aminobutyric acid is named Streptococcus thermophilus ST 36 and is preserved in the Institute of Microbiology of the Chinese Academy of Sciences, the preservation number being CGMCC NO. 20676, and the preservation date being 18 Sep. 2020. Also provided are a screening method for Streptococcus thermophilus for producing -aminobutyric acid, a preparation method for a dairy product containing -aminobutyric acid, and a dairy product containing -aminobutyric acid prepared by using the preparation method. The Streptococcus thermophilus for producing -aminobutyric acid has strong -aminobutyric acid synthesis capability and short fermentation time, and the prepared dairy product contains rich -aminobutyric acid.

The present invention relates to a novel Streptococcus thermophilus strain having improved texturizing properties, compositions comprising said strain as well as fermented products manufactured using said strain.

Provided is a feed ingredient comprising at least 20% by weight Clostridium tyrobutyricum, wherein said Clostridium tyrobutyricum comprises at least 70% of dry weight crude protein and optionally at least 7% of dry weight lysine and/or at least 1% of dry weight methionine. Further provided are animal feeds and probiotic compositions comprising the feed ingredient, methods for the production thereof and uses thereof.

The present disclosure relates to a composition for promoting the growth of lactic acid bacteria comprising growth factors, and more particularly, to a composition for promoting the growth of lactic acid bacteria comprising growth factors, the composition being capable of efficiently promoting the growth of various lactic acid bacteria strains.

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.

To identify a microorganism causing the development of primary sclerosing cholangitis associated with ulcerative colitis. A Klebsiella pneumoniae strain inducing inflammation in the liver.

The present disclosure provides a novel Streptococcus thermophilus strain, and the probiotic composition thereof and the use thereof for producing sialic acid and hyaluronic acid, anti-oxidation, anti-inflammatory, and alleviating dry eye syndrome. The novel Streptococcus thermophilus strain and/or metabolites thereof of the present disclosure can be used to prepare medicaments, food products, health food, and/or external products for anti-oxidation, anti-inflammation, and alleviating dry eye syndrome.

The present invention relates a heteropolysaccharide characterized in that it is substantially composed of the monosaccharides glucose and galactose and rhamnose and N-acetylgalactosamine and a process for the production thereof. The invention further relates to a bacterium capable of producing said heteropolysaccharide and to the use of the heteropolysaccharide and the bacterium for improving the texture of fermented milk products.