Provided are a Bifidobacterium animalis subsp. lactis i797, a method for the separation and purification thereof, and a use thereof. The strain was is deposited in the China General Microbiological Culture Collection Center on Aug. 20, 2019, wherein the deposit address is Building 3, No. 1 Beichen West Road, Chaoyang District, Beijing, and the deposit number is CGMCC NO. 18403. The Bifidobacterium animalis subsp. lactis i797 can adjust the balance of intestinal flora, improve stool characteristics, and has a better survival rate in simulated digestive juice; in addition, after being stored at 37° C., a relatively high temperature which is suitable for the growth of lactic acid bacteria, same can successfully control post-acidification.

The object of the present invention is to provide highly safe collagenase that is useful for food or medical use, and the use thereof. Provided is an enzyme agent comprising, as an active ingredient, collagenase having an amino acid sequence having an identity of 90% or more to the amino acid sequence as set forth in SEQ ID NO: 1. This enzyme agent is useful for production of a collagen tripeptide or tenderization of edible meat.

The object of the present invention is to provide highly safe collagenase that is useful for food or medical use, and the use thereof. Provided is an enzyme agent comprising, as an active ingredient, collagenase having an amino acid sequence having an identity of 90% or more to the amino acid sequence as set forth in SEQ ID NO: 1. This enzyme agent is useful for production of a collagen tripeptide or tenderization of edible meat.

The present invention includes a method and meat product made by contacting an emulsion with a meat product for a time sufficient to, wherein the emulsion comprises by weight: 10% to 50% water, 0.1 to 4.0% Quillaja, 0.1% to 8% meat flavoring, 60% to 85% high oleic sunflower oil, meat seasoning, 0-2.0% salt, and optionally one or more stabilizers.

The present invention includes a method and meat product made by contacting an emulsion with a meat product for a time sufficient to, wherein the emulsion comprises by weight: 10% to 50% water, 0.1 to 4.0% Quillaja, 0.1% to 8% meat flavoring, 60% to 85% high oleic sunflower oil, meat seasoning, 0-2.0% salt, and optionally one or more stabilizers.

The invention relates to a polynucleotide comprising a lacZ gene (lacZ.sup.FS) encoding a β-galactosidase characterized by a particular profile regarding its efficiency of hydrolysis of lactose. The invention is also directed to a Streptococcus thermophilus strain comprising a lacZ.sup.FS allele and bacterial composition thereof, and their use to obtain fermented milk not undergoing post-acidification.

The invention provides a curing agent comprising a plant-based nitrite derived from plant material comprising nitrate and a process for preparing the curing agent comprising contacting a plant material with an organism capable of converting nitrate to nitrite. The curing agent can be used to preserve or cure meat or meat products.

The present composition for maintaining or improving the quality of processed meat comprises on a dry matter basis: between 20 and 60% w/w acid equivalent of an organic acid component selected from the group of acetate, lactate and combinations thereof; between 0.05 and 5% w/w acid equivalent of nitrite; between 0.5 and 5% w/w acid equivalent of ascorbate; and between 5 and 50% w/w of a vegetal fiber selected from the group of microfibrillated cellulose fiber, inulin and combinations thereof; wherein the composition when diluted with distilled water of 20° C. to a dry matter content of 10% w/w has a pH in the range of 5.0 to 9.0.

This composition can replace conventional stabilizers, acid regulators and anti-oxidants without deteriorating the quality of the processed meat. Furthermore, this composition can be composed of “label friendly” ingredients, with a more attractive consumer perception.

The invention also relates to a method for the preparation of the aforementioned meat treatment composition.

The invention relates to a composition for maintaining or improving the quality of processed meat, said composition comprising on a dry matter basis: between 20 and 60% w/w acid equivalent of an organic acid component selected from the group of acetate, lactate and combinations thereof; between 0.02 and 2% w/w acid equivalent of glutamate; and between 5 and 50% w/w of a vegetal fiber selected from the group of microfibrillated cellulose fiber, inulin and combinations thereof
wherein the composition when diluted with distilled water of 20° C. to a dry matter content of 10% w/w has a pH in the range of 5.0 to 9.0.

This composition can replace conventional stabilizers, acid regulators and anti-oxidants without deteriorating the quality of the processed meat. Furthermore, this composition can be composed of vegetal ingredients, with a more attractive consumer perception.

The invention also relates to a method for the preparation of the aforementioned meat treatment composition.

The invention provides a curing agent comprising a plant-based nitrite derived from plant material comprising nitrate and a process for preparing the curing agent comprising contacting a plant material with an organism capable of converting nitrate to nitrite. The curing agent can be used to preserve or cure meat or meat products.