Techniques for Probiotics Integration in Milk

A synergistic probiotic and oligosaccharide combination for infant gut health, specifically targeting early life intestinal microbial dysbiosis. The composition comprises a unique blend of specific bifidobacterial species and human milk oligosaccharides (HMOs) that interact in a synergistic manner. The bifidobacterial strains, particularly B. bifidum and B. breve, possess extracellular enzymes that degrade specific HMOs, while B. breve strains with beta1,4-galactanase activity facilitate the degradation of galactose-containing HMOs. This combination enables enhanced fermentation and growth of the bifidobacterial strains, particularly in the presence of HMOs, while maintaining the beneficial properties of the oligosaccharides.

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Powdered fermented milk product and nutritional compositions containing it for promoting intestinal health, nutrient absorption, and beneficial gut microbiota. The fermented milk powder is made by fermenting milk with specific strains of Bifidobacterium lactis and Lactobacillus rhamnosus. This fermentation process creates a powdered product with beneficial metabolites for intestinal health. The powder can be used in infant formula, growing-up milk, and other nutritional compositions to promote gut health, nutrient absorption, and beneficial microbiota.

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A probiotic-enriched goat milk composition to improve digestive health. It contains a carefully selected blend of probiotic strains that survive stomach acid and colonize the intestines. These probiotics are added to fresh goat milk to create a synergistic product that supports digestion and promotes a healthy gut microbiota. The composition offers a convenient and delicious way to incorporate probiotics into daily diet for digestive health benefits.

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Composition and method for supporting lactose digestion through targeted probiotic enrichment. The composition comprises a probiotic strain specifically engineered to outcompete lactose-degrading bacteria in the gut environment, thereby enhancing lactase activity and preventing lactose intolerance symptoms. The probiotic strain, Bifidobacterium adolescentis IVS-1, has been selectively enriched through in-vitro selection in the human gut to achieve superior competitive fitness over naturally occurring lactase-producing strains. The IVS-1 strain can be administered to individuals with lactose intolerance, providing sustained lactase activity and symptom relief.

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A semi-solid, chewable, flavored, yogurt-based functional dairy product that combines the health benefits of probiotics and prebiotics with a unique texture. The product comprises a yogurt base with traditional lactic acid bacteria and probiotic microorganisms, gelatin, sugar, and prebiotic fibers, which are formulated to create a semi-solid candy with a chewy texture. The product is flavored and colored, with a yogurt base concentration above 51% and a gelatin content of at least 9%. The formulation combines the probiotic and prebiotic benefits of traditional yogurt with the texture enhancement properties of gelatin.

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A process for making fermented milk products with higher levels of probiotic bacteria like Bifidobacterium and Lactobacillus. The process involves using specific lactose-deficient strains of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus that can ferment non-lactose sugars like sucrose. These strains are added along with the probiotic bacteria to the milk base. This allows the probiotics to grow and survive better during fermentation by depleting the lactose faster and maintaining lower pH levels. The result is higher cell counts of probiotics like Bifidobacterium and Lactobacillus in the final fermented milk product.

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Compositions for preserving probiotic viability in the gut. The compositions contain milk fat globule membrane (MFGM) which helps protect probiotics from bile-induced stress and reduces bile-induced stress of probiotics. The MFGM also helps preserve probiotic viability in the presence of bile. The compositions can be used in infant formulas, follow-up formulas, young child milks, and other nutritional products to improve probiotic survival and effectiveness.

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Probiotic-enriched foods like bread that contain live bacteria cultures derived entirely from milk components. The method involves applying a composition inoculated with probiotics onto the food surface. This milk-derived composition can be used to fortify foods like bread with viable probiotics even at high water activity levels above 0.5, which is challenging for traditional probiotic fortification methods. The milk-derived composition allows stable probiotic retention in foods like bread without altering taste or appearance. It enables commercial production of probiotic foods with therapeutic viable cell counts using only milk-based ingredients.

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A probiotic feed formulation that combines multiple probiotic strains with other beneficial microorganisms to enhance nutritional value and microbial stability. The formulation comprises a probiotic microorganism consortium including Bacillus subtilis, Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus casei, Lactobacillus rhamnosus, and yeast, along with non-pathogenic gram-positive Bacilli capable of fermentation and a yeast. The probiotic microorganism consortium is combined with a nutrition source, such as silage, kibbles, feed grain, and the like.

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A nutritional composition for promoting the development of an intestinal microbiota in infants and young children that is more similar to the microbiota of breastfed infants. The composition contains fermented milk with lactic acid bacteria and non-digestible oligosaccharides. The fermented milk provides bacterial cell fragments and metabolites that improve the microbiota. The non-digestible oligosaccharides promote growth of beneficial bacteria.

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Method for producing fermented dairy products using a combination of Lactobacillus casei and other lactic acid bacteria, with at least one of the other strains having lactose metabolism defects. The method involves adding the combination to milk, where the lactose metabolism-deficient bacteria can metabolize lactose and other carbohydrates present in milk, while the lactobacillus casei bacteria facilitate rapid growth and acidification. The combination of these two strains enables faster fermentation times compared to traditional Lactobacillus casei fermentation alone, while maintaining the characteristic lactic acid production.

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A method for producing lactic acid bacteria fermented milk products by combining lactic acid bacteria (LAB) and Bacillus bacteria during a single fermentation step. The method involves inoculating milk with a starter culture containing both LAB and Bacillus bacteria, allowing simultaneous fermentation to achieve desired pH levels. The combination of LAB and Bacillus bacteria enhances the fermentation process, particularly in the initial stages, leading to faster acidification and improved product quality. The method enables rapid production of lactic acid bacteria fermented milk products with enhanced texture and flavor characteristics compared to traditional two-step fermentation processes.

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A lactic acid bacterium composition for producing fermented milk with enhanced flavor, texture, and lower acidity. The composition comprises multiple strains of lactic acid bacteria (10 or more types) that combine to produce a lactic acid with a unique balance of malic and lactic acid properties, resulting in a milk with improved flavor profile and reduced acidity. The composition can be used to produce fermented milk through fermentation at temperatures between 8-42°C.

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Production method for region-specific probiotic-enriched cow's milk that utilizes naturally occurring microorganisms from the region to enhance nutritional value and microbial diversity. The method involves pasteurizing raw cow's milk, followed by selective enrichment with probiotic cultures that are specifically selected from the local region's microflora. This approach leverages the region's unique microbial profile to create a probiotic-enriched milk that not only preserves the natural balance of the milk's microbiome but also incorporates the region's native microorganisms. The enriched milk is then processed to maintain its nutritional profile while incorporating the region's natural probiotic microflora.

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Acidophilic milk yogurt with probiotic properties for dietary and rational nutrition. The yogurt contains milk, active cells from a specific strain of Lactobacillus acidophilus bacteria, and optional ingredients like inulin, pectin, ginseng extract, and food supplements. The Lactobacillus acidophilus bacteria in the yogurt improves gut health and stimulates the immune system. The specific strain used is resistant to stomach acid and colonizes the intestines.

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Milk formula for infants and young children that contains heat-treated probiotics. The formula aims to provide the benefits of probiotics while addressing challenges of using live probiotics in powdered formulas with long shelf lives. The heat treatment of the probiotics makes them non-replicative but enhances their immune-stimulating and anti-inflammatory properties. The formula has specific calorie, protein, carbohydrate, and lipid content ranges tailored to meet the nutritional needs of growing infants and young children.

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A probiotic strain exhibiting enhanced antagonistic activity against pathogenic and opportunistic microorganisms, which is also capable of synthesizing carotenoids. The strain, designated as Vasiitis ziziiizimov V-7513, demonstrates potent antimicrobial effects against a wide range of bacteria, including staphylococci, streptococci, salmonella, and yeast-like fungi, while maintaining growth stability at low pH and bile concentrations. Its ability to produce carotenoids, a precursor to vitamin A, provides a unique nutritional benefit for animals. The strain is highly avirulent and non-toxic, with no adverse effects on animal health, and exhibits enhanced growth characteristics in the gastrointestinal tract compared to existing probiotic strains.

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A new sheep's milk fermented with kefir grains that has antimicrobial activity. The fermented milk is produced by fermenting sheep's milk with kefir grains. The resulting fermented milk has antimicrobial properties against bacteria like E. coli, S. enteritidis, B. subtilis, E. faecalis, and S. aureus. The antimicrobial activity is superior to some antibiotics. The fermented milk can inhibit the growth of pathogenic bacteria like E. coli and S. enteritidis. The antimicrobial activity is maintained during storage.

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