DUPONT NUTRITION BIOSCIENCES APS

The present invention relates to an in-line method of galactooligosaccharide (GOS) quantification while preparing a dairy product having a high content of GOS fiber, and/or a GOS fiber-enriched dairy product in which the lactose content has also been significantly reduced.

The present invention relates to a stabilizer composition comprising colloidal microcrystalline cellulose coprocessed with unrefined and unmodified red seaweed flour derived from a red seaweed of the class Rhodophyta.

Provided herein, inter alia, are feed or feed additive compositions comprising direct fed microbials (DFMs) and other substances as well as methods for making and using the same for the improvement of a subject's performance and maintenance of a balanced gut microbiome.

This invention relates to the use of a bacterium of the species Bifidobacterium animalis or a mixture thereof, particularly, a bacterium of the Bifidobacterium animalis ssp. lactis for preventing, reducing or treating skin aging in a subject. More particularly, but not exclusively, the invention relates to the use of the Bifidobacterium animalis ssp. lactis strains Bi-07, 8420 and Bl-04 for preventing, reducing or treating skin aging in a subject.

The present teachings provide methods for increasing protein secretion, e.g., chymosin in filamentous fungi by coexpressing certain chaperone(s) and/or foldase(s). The present teachings also provide filamentous fungi containing certain chaperone(s) and/or foldase(s) and a protein of interest for increased secretion.

This invention relates to new uses of Bifidobacteria (particularly, although not exclusively, probiotic Bifidobacteria ), and to food products, feed products, dietary supplements and pharmaceutical formulations containing them. The bacteria are suitable for the treatment of myocardial infarction and congestive heart failure.

Provided herein are compositions and methods useful for producing thermophilic fermented dairy compositions, such as thermophilic fermented dairy products, having cream flavor. The compositions and methods provided herein include bacteria, e.g., Lacticaseibacillus rhamnosus , useful for decreasing acetaldehyde content and increasing diacetyl content in a thermophilic fermented dairy composition and producing a cream flavor. Thermophilic fermented dairy compositions, including stored thermophilic fermented dairy compositions, produced according to the methods described herein are provided. Also provided are methods of identifying bacteria useful for producing thermophilic fermented dairy compositions having cream flavor.

A protein free vegetable whipping cream comprising a vegetable fat, an anionic emulsifier and a low viscosity hydroxypropylmethyl cellulose.

The invention pertains to compositions for preserving biological material or active molecules, particularly microorganisms, and their uses.

The present invention relates to an enzymatic method of preparing a fermented plant-based product. More specifically, the method involves treating a plant-based liquid substrate having a plant protein content of 1% (w/w) or higher with one or more proteases and a microorganism: and allowing the treated plant-based substrate to ferment to produce the fermented plant-based product. Preferably, the protease is B. amyloliquefaciens neutral metalloprotease (bacillolysin, P7L) and lactic acid bacteria are used for fermentation. At low degree of hydrolysis viscosity of the protease-treated plant protein surprisingly increased, potentially due to the formation of peptides with hydrophobic N-terminal moieties, which could form a gel due to hydrophobic interactions. At higher degree of hydrolysis viscosity was—as expected—reduced.