Disclosed herein is an isolated strain of Lactobacillus amylovorus LAM1345, which is deposited at Deutsche Sammlung von Mikroorganismen and Zellkulturen GmbH under an accession number DSM 33510. Also disclosed herein are a composition including the isolated strain of Lactobacillus amylovorus LAM1345 for reducing trimethylamine (TMA) and/or trimethylamine-n-oxide (TMAO) levels, and use of the isolated strain of Lactobacillus amylovorus LAM1345 for treating a disease associated with at least an elevated one of TMA and TMAO levels in a subject.

The present invention provides a lactic acid bacteria starter comprising: Streptococcus thermophilus; and a lactic acid bacterium of the Lactobacillaceae other than Lactobacillus delbrueckii.

This invention provides the use of a microorganism capable of improving both lipid metabolism and sugar metabolism. Specifically, the invention relates to: a lipid metabolism and/or sugar metabolism improver comprising, as an active ingredient, a bacterial cell selected from bacteria belonging to the genus Lactobacillus and the genus Bifidobacterium, a treated product of the bacterial cell, or a mixture thereof, having dual-agonistic activities to peroxisome proliferator activated receptor (PPAR) and peroxisome proliferator activated receptor (PPAR); to a food or a beverage comprising the improver; and to a pharmaceutical composition comprising the improver.

Disclosed herein is an isolated strain of Lactobacillus amylovorus LAM1345, which is deposited at Deutsche Sammlung von Mikroorganismen and Zellkulturen GmbH under an accession number DSM 33510. Also disclosed herein are a composition including the isolated strain of Lactobacillus amylovorus LAM1345 for reducing trimethylamine (TMA) and/or trimethylamine-n-oxide (TMAO) levels, and use of the isolated strain of Lactobacillus amylovorus LAM1345 for treating a disease associated with at least an elevated one of TMA and TMAO levels in a subject.

The present invention concerns a mixture of lactic bacteria for yeasting of gluten-free baked products. Particularly, the invention concerns the use of natural yeast based on selected lactic bacteria as yeasting agent for the production of gluten-free bread, with improved sensory and nutritional property, designed for celiac patients feeding.