An infant formula for preventing gastro-esophageal reflux is disclosed comprising whey protein and/or casein, a galactomannan thickener, and a fermented milk-derived product.

The present invention describes a method for preparing a fermented food product comprising a plant protein, comprising incubating a solution comprising a plant protein with phytase, and fermenting a solution comprising a plant protein with lactic acid bacteria.

The present invention relates to mutants of lactic acid bacteria which are resistant to the antibiotic ampicillin and which were found to give an increased texture when grown in milk while maintaining the other growth properties of the parent strain. The present invention, furthermore, relates to compositions comprising such mutants, and to dairy products fermented with the lactic acid bacteria resistant to ampicillin.

A nutritional composition obtainable by fermenting a mixture comprising protein, carbohydrate and fat, wherein the major source of protein is potato protein, and wherein the mixture is fermented by lactic acid-producing bacteria.

The present invention is directed to a method of producing a Streptococcus thermophilus strain comprising the steps of a) Providing a mother strain in the form of Streptococcus thermophilus DSM32502, b) Growing a culture of the mother strain in the presence of a bacteriophage, to which the mother strain is not resistant, to obtain a number of mutant strains, which are resistant to the said bacteriophage, c) Measuring the acidification time of the bacteriophage-resistant mutant strains and the mother strain in a milk base and selecting at least one mutant strain with a reduced acidification time as compared to the mother strain to obtain a fast-acidifying mutant strain.

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

A novel co-fermented food product formed from oats and dairy is described herein. The co-fermented food product includes a grain ingredient, a dairy ingredient, and a bacterial culture. The novel co-fermented food product includes a set of metabolites derived from the co-fermentation of the oat ingredient and the dairy ingredient by the bacterial culture.

A method for producing a fermented milk product (e.g. a yogurt) with a relatively high stable pH value at the end of the fermentation comprising inoculating milk with Streptococcus thermophilus (ST) Gal(+) bacteria.

The invention relates to a composition for producing a fermented milk product comprising: (i) a starter culture comprising a glucose-fermenting Streptococcus thermophilus (St) strain and a glucose-fermenting Lactobacillus delbrueckii subsp. bulgaricus (Lb) strain; and (ii) a glucose-deficient Streptococcus thermophilus (St) strain, wherein said St strain is galactose-fermenting and carries a mutation in the DNA sequence of the glcK gene encoding a glucokinase protein, which mutation inactivates the glucokinase protein or has a negative effect on expression of the gene.

The invention relates to a composition for producing a fermented milk product comprising: (i) a starter culture comprising a glucose-fermenting Streptococcus thermophilus (St) strain and a glucose-fermenting Lactobacillus delbrueckii subsp. bulgaricus (Lb) strain; and (ii) a glucose-deficient Streptococcus thermophilus (St) strain, wherein said St strain is galactose-fermenting and carries a mutation in the DNA sequence of the glcK gene encoding a glucokinase protein, which mutation inactivates the glucokinase protein or has a negative effect on expression of the gene.