The present invention relates to strains of Penicillium camemberti and to the use thereof for the preparation of food products, for example of dairy and/or vegetable origin, such as the ripening of soft cheeses having a moldy and/or mixed crust, in particular camembert.

Microbial starter cultures. More specifically, a method for preparing a microbial culture such as a lactic acid bacteria (LAB) starter culture wherein at least one microbial strain such as a lactic acid bacteria and at least one inactivated yeast strain is inoculated in a culture medium.

An apparatus for fusing curd and a method for fusing curd. The curd is fused in the apparatus, which is configured to form a curd stack in a container that has a temperature comprised within a temperature range that favors acidification of the cheese curd in the curd stack. The formation of the curd stack compresses the cheese curd in the curd stack, which causes the curd stack to express whey as the acidification of the curd takes place and as the syneresis process takes place. The curd stack is subjected to a vacuum, which assists in the removal of air from the curd stack. The curd stack has a continuous casein matrix, which allows for a cheese block obtained from the curd stack to be milled into cheese curds, which have substantially similar dimensions and very few fines.

The present invention relates to novel strains of Penicillium camemberti and to the use thereof for the preparation of food products, for example of dairy and/or vegetable origin, such as the ripening of soft cheeses having a moldy and/or mixed crust, in particular camembert.

A method, process, and computer program for determining an order in which a food product is successively cultured with a set of bacterial cultures in a process for producing a fermented food product, each bacterial culture of the set of bacterial cultures including at least one bacterial strain, wherein the set of bacterial cultures comprises a first subset of one or more bacterial cultures comprising one or more unknown bacterial strain, and a second subset of one or more bacterial cultures comprising one or more known bacterial strains, wherein each of the bacterial strains of the second subset is known; wherein the process is carried out with an initial order of the set of bacterial cultures; wherein during culturing with each bacterial culture of the first subset a process sample is collected, wherein a culture sample of a bacterial culture of the second subset is exposed to the collected process samples in order to determine bacteriophage sensitivities of the one or more bacterial cultures of the second subset to bacteriophages present in the collected process sample, wherein an adapted order of the set of bacterial cultures is determined based on the determined bacteriophage sensitivities such as to reduce common bacteriophage sensitivities in successive bacterial cultures.

This invention relates to novel Penicillium strains, the production of novel Penicillium strains, and the use of novel Penicillium strains in various end applications.

Provided is a metal material capable of optimizing a response of a fermentative microorganism, a method of controlling a response of a fermentative microorganism, and a method of producing a fermented food product. A metal material includes a crystal grain having an average crystal grain size for controlling a response of a fermentative microorganism. The average crystal grain size of the crystal grain is preferably 100 nm or more and 10 μm or less. The metal material is preferably stainless steel. It is preferable that the response of the fermentative microorganism is adsorption or growth of the fermentative microorganism on the metal material.

The invention discloses a strain of Monascus purpureus with high esters producing activity and the application in the production of ester flavored Monascus cheese. The strain was deposited in China General Microbiological Culture Collection Center (CGMCC) on Oct. 17, 2019, with the preservation number of CGMCC 18589. The strain can make the cheese flavor having less pungent, and richer, significantly improve the odor quality of cheese, thus more in line with the taste of Chinese people. Moreover, some secondary metabolites responsible for health benefits including hypolipidemia, antihypertensive, antioxidant, and antihyperglycemic effects and prevention of obesity and diabetes development have been recognized in Monascus-fermented cheese.

A quark matrix having improved taste characteristics is suggested, which is obtainable by (a) subjecting raw milk to heat treatment, separating the cream, (b) subjecting the skimmed milk such obtained to a microfiltration step, obtaining a first retentate R1, which represents a first dairy protein concentrate, and a first permeate P1, (c) subjecting the permeate P1 to an ultrafiltration step and/or a reverse osmosis step, obtaining a second retentate R2, which represents a second dairy protein concentrate, and a second permeate P2, (d) subjecting the permeate P2 to an electrodialysis step, obtaining a salt-depleted diluate D1, (e) combining the diluate D1 with the retentate R1, (f) subjecting the combination product such obtained to heat treatment until denaturation sets in, (g) fermenting the denaturation product such obtained by adding starter cultures and rennet, and (h) adjusting the fermentation product such obtained to defined dry matter and protein contents.

The current invention concerns a new B. subtilis strain with strong inhibition of swine and poultry related pathogens and its use as probiotic.