The present invention provides novel use of Lactobacillus paracasei subsp. paracasei K56 in alleviation of intestinal inflammation. Lactobacillus paracasei subsp. paracasei K56 of the present invention has the deposit number CGMCC 15139 or DSM 27447. It was discovered in the present invention that the strain alone was highly efficacious at alleviating intestinal inflammation, reducing inflammatory factors IL-6 and/or TNF-α, promoting the anti-inflammatory factor IL-10, and reducing the tissue damage of colitis.

The present invention relates to the isolated strain of Lactobacillus plantarum VF46A deposited at the CNCM (Collection Nationale De Cultures de Microorganismes, INSTITUT PASTEUR, 25 rue du Docteur Roux, F-75724 PARIS CEDEX15) under the number CNCM 1-5301 on 29 Mar. 2018 as well as to a pharmaceutical composition, a food supplement and a food comprising said strain.

The present invention provides a method of increasing nisin production in nisin-producing Lactococcus lactis by inactivating the phage infection protein Pip. The invention also provides nisin-producing Lactococcus lactis in which the phage infection protein is inactivated. The nisin-producing Lactococcus lactis can be used in starter culture for manufacturing food products or other industrial applications.

Deposited Streptococcus thermophilus (ST) strains that e.g. are suitable to be used in an improved method for the manufacture of low browning mozzarella cheese.

The present invention provides novel use of Bifidobacterium lactis BL-99 in suppression of intestinal inflammation. Bifidobacterium lactis BL-99 of the present invention has the deposit number CGMCC 15650. It was discovered in the present invention that the strain alone was highly efficacious at suppressing intestinal inflammation, reducing inflammatory factors IL-6 and/or TNF-α, promoting anti-inflammatory factor IL-10, and reducing the tissue damage of colitis.

A processed cheese composition and methods of making the processed cheese composition are provided. The processed cheese composition includes natural cheese, dairy materials and a cultured dairy component. The raw cheese is provided in a range of about 10 to about 90 weight %. The dairy materials are provided in a range of about 5 to about 50 weight % and include at least one of the group consisting of milk protein concentrate, whey protein concentrate, whey, milkfat and cream. The cultured dairy component is provided in a range of about 1 to about 20 weight % and includes an antibacterial material and/or antibacterial producing bacterial culture in combination with an exopolysaccharide and/or an exopolysaccharide producing culture.

A food composition and pharmaceutical composition with strains of lactic acid bacteria for modulating blood glucose are provided, comprising an isolated lactic acid bacteria strain. The isolated lactic acid bacteria strain is at least one selected from a group including a GL-104 strain of Lactobacillus reuteri (CCTCC NO: M209138), an AP-32 strain of Lactobacillus salivarius subsp. salicinius (CCTCC NO: M2011127), a TYCA06 strain of Lactobacillus acidophilus (CGMCC No: 15210), and an MH-68 strain of Lactobacillus johnsonii (CCTCC NO: M2011128), or a combination thereof.

Disclosed is a method of making French-type goat cheese whereby the production of acid whey waste is prevented. Goat milk is subjected to microfiltration so as to obtain a whey-reduced milk fraction and a whey fraction. The whey-reduced milk fraction is then subjected to acidification and (typically enzymatic) coagulation, so as produce French-type goat cheese.

A processed cheese composition and methods of making the processed cheese composition are provided. The processed cheese composition includes natural cheese, dairy materials and a cultured dairy component. The raw cheese is provided in a range of about 10 to about 90 weight %. The dairy materials are provided in a range of about 5 to about 50 weight % and include at least one of the group consisting of milk protein concentrate, whey protein concentrate, whey, milkfat and cream. The cultured dairy component is provided in a range of about 1 to about 20 weight % and includes an antibacterial material and/or antibacterial producing bacterial culture in combination with an exopolysaccharide and/or an exopolysaccharide producing culture.

A method for producing a fermented milk product (e.g. a yogurt) with a relatively high stable pH value at the end of the fermentation comprising inoculating milk with Streptococcus thermophilus (ST) Gal(+) bacteria.