A process for the preparation of a liquid or semi-liquid bioactive dairy composition containing 20-90% retained bioactive IgG, for use as an ingredient in a ready-to-eat (RTE) or ready-to-drink (RTD) food product, includes the steps of a) combining a bioactive powder containing a colostrum powder and/or milk powder containing whey proteins, and immunoglobulin G (IgG), wherein the ratio of whey protein: IgG in the bioactive powder is between 1.74:1 and 3.05:1; water and a food grade acid to form a bioactive dairy composition with a pH of 2.5-4.0, and b) heat treating the bioactive dairy composition to between 67-145° C. at ambient pressure.

The present invention relates to a novel probiotic composition for regulation of intestinal immunity and, more specifically, to a composition including Lactobacillus johnsonii, Lactobacillus plantarum, and Bifidobacterium animalis subspecies lactis as active ingredients for suppressing inflammation and/or preventing, ameliorating, or treating inflammatory bowel diseases.

Lactose-free ice cream compositions, and methods for making lactose-free ice cream, are provided herein.

The present invention provides anti-bacterial compositions comprising whole cells of an Aneurinibacillus bacterium designated as NH (ATCC #XXX) or an anti-bacterial protein expressed by the NH bacterium. Additionally, the present invention provides methods of using the anti-bacterial compositions to inhibit the growth of bacteria such as Campylobacter jejuni and Listeria monocytogenes.

Disclosed herein is an isolated strain of Lactobacillus rhamnosus LRH05, which is deposited at Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH under an accession number DSM 33616. Also disclosed herein are a composition including the isolated strain of Lactobacillus rhamnosus LRH05 for treating a metabolic syndrome-related disorder and for modifying gut microbiota, and use of the isolated strain of Lactobacillus rhamnosus LRH05 for treating a metabolic syndrome-related disorder and for modifying gut microbiota.

Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.

Plant based beverage products and processes are disclosed, particularly plant based milk and creamer compositions comprising divalent cationic salts and treated with endoprotease and ionic compounds, including divalent cationic salts. In some embodiments, the process discloses a limited degree of protein hydrolysis in combination with added divalent cations. The process results in plant based milks with improved sensory and functional quality when compared to existing products, particularly reduced feathering when used as a creamer. The process is preferably used with plant based beverages processed with minimal disruption of the native protein structure. The resulting products have stability and functionality similar to that of dairy beverage 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.

Described is a method for making liquid and semi-liquid fermented milk products, comprising the following steps: a) placing a milk-based mixture in a container (3); b) subjecting the basic mixture to a heating thermal treatment; c) adding lactic bacterial strains to the basic mixture according to a concentration of at least 10{circumflex over ( )}8 CFU/ml of basic mixture, and subjecting the basic mixture to which lactic bacterial strains were added to a thermal treatment for a predetermined time; d) stirring the mixture to which lactic bacterial strains were added in order to break a coagulated mass which formed in the mixture to which lactic bacterial strains were added, to make the liquid and semi-liquid milk products.

Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.