The present invention relates to the identification of a group of microorganisms, which are relatively abundant in the microbial communities associated with fruits and vegetables typically consumed raw and therefore transient or permanent members of the human microbiota. These microbes are used to augment the effects of additional probiotic strains. The consumption of mixtures of these microbes at relevant doses will produce a beneficial effect in the host mediated in part by production of short chain fatty acids to enhance colonic butyrate production. Therapeutic methods of the invention involve the use of live microorganisms or metabolites derived from said microorganisms to establish a microbial composition in the mammalian host that will provide a health benefit to a mammal in need thereof.

The present invention relates to the identification of a group of microorganisms, which are relatively abundant in the microbial communities associated with fruits and vegetables typically consumed raw and therefore transient or permanent members of the human microbiota. These microbes are used to augment the effects of additional probiotic strains. The consumption of mixtures of these microbes at relevant doses will produce a beneficial effect in the host mediated in part by production of short chain fatty acids to enhance colonic butyrate production. Therapeutic methods of the invention involve the use of live microorganisms or metabolites derived from said microorganisms to establish a microbial composition in the mammalian host that will provide a health benefit to a mammal in need thereof.

The invention relates to a process for the preparation of dry lyophilized powdered formulations of probiotic bacteria for monogastric animal (for example poultry birds) using a combination of different polymers through the process of encapsulation. The resulting lyophilized powders of probiotic bacteria are having increased viability during animal feed processing, storage and upon transfer to the monogastric animal's digestive system.

The invention relates to a process for the preparation of dry lyophilized powdered formulations of probiotic bacteria for monogastric animal (for example poultry birds) using a combination of different polymers through the process of encapsulation. The resulting lyophilized powders of probiotic bacteria are having increased viability during animal feed processing, storage and upon transfer to the monogastric animal's digestive system.

The present disclosure discloses a strain of Lactobacillus fermentum capable of preventing and/or treating periodontitis and an application thereof, belonging to the field of microbiology technology. The present disclosure has screened to obtain a strain of L. fermentum CCFM1139. The L. fermentum CCFM1139 can alleviate periodontitis by inhibiting formation of mixed bacterial biofilms of Porphyromonas gingivalis, Prevotella intermedia and Fusobacterium nucleatum, thereby reducing the amount of biofilm by 52.45%, and can reduce the content of TNF-α from 131.37 pg/mL to 83.31 pg/mL and IL-8 from 147.70 pg/mL to 121.12 pg/mL in a periodontitis cell model, reduce colonization of the P. gingivalis and the F. nucleatum in the oral cavity by 1-2 orders of magnitude, and reduce the amount of the alveolar bone resorption from 1838.0 μm to 805.7 μm.

Provided herein, inter alia, are compositions of organic acid-producing microorganisms and methods of making and using the same to inhibit pathogenic bacterial populations in the gastrointestinal tracts of an animal and additionally promote improvement of one or more metrics in an animal, such as increased bodyweight gain, decreased feed conversion ratio (FCR). improved gut barrier integrity, reduced mortality, reduced pathogen infection, and reduced pathogen shedding in feces.

Provided herein, inter alia, are compositions of organic acid-producing microorganisms and methods of making and using the same to inhibit pathogenic bacterial populations in the gastrointestinal tracts of an animal and additionally promote improvement of one or more metrics in an animal, such as increased bodyweight gain, decreased feed conversion ratio (FCR). improved gut barrier integrity, reduced mortality, reduced pathogen infection, and reduced pathogen shedding in feces.

A composition contains at least one probiotic or enzyme selected from the group consisting of (i) a probiotic having β-glycosidase activity or a β-glycosidase, (ii) a probiotic having esterase activity or an esterase, (iii) a probiotic having both β-glycosidase activity and esterase activity or an enzyme having both β-glycosidase activity and esterase activity, (iv) a first probiotic having β-glycosidase activity and a second probiotic having esterase activity, (v) a probiotic having β-glycosidase activity and an esterase, (vi) a β-glycosidase and a probiotic having esterase activity and (vii) a β-glycosidase and an esterase. The at least one probiotic can form one or more of oleuropein aglycone, elenolic acid, hydroxytyrosol acetate or hydroxytyrosol from oleuropein. The composition can comprise oleuropein. The composition can be for treating or preventing impaired mobility in an older adult; stimulating bone formation and/or inhibiting bone resorption; treating or preventing synovitis in an individual in need or at risk thereof or treating or preventing articular cartilage degradation subsequent to synovitis in an individual having or recovering from synovitis; or preventing or treating cartilage breakdown.

A health functional food product prepared by fermenting a dough containing whey, including a health functional bakery product prepared by: preparing a sponge and a dough by adding and mixing about 1.0 to 10 wt part of a whey powder and about 0.01 to 1.0 wt part of a mixture of probiotic preparation consisting of Leuconostoc strain, Lactobacillus strain and 2 kinds of Saccharomyces strains as to 100 wt part of a dough; and fermenting, aging and baking the dough. Such may be used to prepare a health functional bakery product as well as a health functional Lactobacillus fermented drink using said health functional bakery product.

The present invention relates to fermented plant-based compositions and methods of making the same.