Non Replicative Probiotic Delivery Systems in Fermented Dairy

A probiotic strain Lactobacillus paracasei that promotes intestinal maturation through enhanced villus development and crypt architecture. The strain exhibits unique metabolic capabilities, including the absence of β-glucuronidase, which is typically associated with colon cancer risk. This characteristic enables the strain to promote intestinal development without inducing adverse metabolic byproducts. The strain's probiotic properties have been validated through in vitro and in vivo models demonstrating enhanced villus formation and increased crypt depth in intestinal organoids.

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Lactobacillus gasseri strain DS2831, which exhibits enhanced intestinal maturation-promoting activity, is disclosed. The strain has been identified through a comprehensive characterization of its metabolic capabilities, including its ability to utilize specific sugars and its absence of β-glucuronidase production. This unique metabolic profile enables the strain to promote intestinal villus formation and crypt depth in human intestinal organoids, indicating its potential as a probiotic agent for enhancing intestinal development and function.

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Lactobacillus strains that promote intestinal development and maturation, with a focus on preventing and treating disorders of the developing gastrointestinal tract. The strains, Lactobacillus paracasei and Lactobacillus gasseri, exhibit unique metabolic capabilities that enable them to support the growth and maturation of the intestinal lining. These strains have been identified through a comprehensive screening process that evaluated their ability to utilize various sugars and their impact on intestinal cell adhesion. The strains can be used as feed additives, food ingredients, or pharmaceuticals to support normal intestinal development and prevent disorders such as malabsorption, inflammatory bowel disease, and premature intestinal development.

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Lacticaseibacillus paracasei subsp. paracasei 1338 VKM B-3753D is a probiotic strain that exhibits enhanced resistance to stomach and intestinal conditions, including pepsin, trypsin, pancreatin, lysozyme, and acidic pH levels, while maintaining low pH tolerance. This strain is particularly beneficial for fermenting milk products, demonstrating rapid growth in nutrient media and its potential applications in food production.

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Lactobacillus gasseri B1-26, a probiotic strain isolated from human breast milk, exhibits unique characteristics that enable its therapeutic application in infant constipation. The strain is identified through a combination of microbiological and biochemical methods, including selective culture and microscopic analysis. Its efficacy in alleviating constipation is demonstrated through controlled experiments demonstrating improved intestinal motility and reduced stool frequency in animal models. This probiotic strain presents a novel therapeutic solution for infant digestive issues, particularly in infants with severe constipation.

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A novel strain of lactic acid bacteria, Lactococcus lactis subsp. cremoris FC46, with improved acid resistance and survivability under aerobic conditions compared to its parent strain. This enables the strain to better withstand the acidic environment of foods like yogurt and dry powder applications like supplements. The FC46 strain can be used to make fermented foods, oral compositions, and inoculums for fermentation.

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A probiotic strain Lactobacillus plantarum KBL396 exhibiting enhanced serotonin biosynthesis, anti-inflammatory properties, and antioxidant capabilities. The strain improves neurological health by promoting serotonin production, reducing inflammation, and exerting antioxidant effects, making it a novel therapeutic agent for conditions like depression and neurodegenerative diseases. The strain's probiotic properties can be delivered through various formulations, including live cell, killed cell, culture, lysate, and extract, offering a versatile therapeutic approach for prevention and treatment of neurological disorders.

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Lactobacillus mucosae and Bifidobacterium longum as novel lactic acid bacteria for inhibiting aging factor expression and inflammatory factor expression, thereby preventing memory impairment and inflammatory diseases. The bacteria inhibit the expression of aging-related proteins and inflammatory mediators, leading to improved cognitive function and reduced inflammation. The compositions containing these bacteria can be used to prevent and treat memory-related disorders and inflammatory conditions, particularly in the elderly population.

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Lactobacillus paracasei ET-22, a probiotic strain, is used to enhance oral health and immune function through its beneficial activity. The strain, which maintains viability in the human gastrointestinal tract, promotes the growth of beneficial bacteria, enhances humoral immunity, and inhibits oral pathogens. It can be administered orally, including in food products, dental cleaning products, and pharmaceutical formulations, and demonstrates enhanced immune system activation compared to other probiotic strains.

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Beneficial bacteria like Lactococcus lactis strain to treat obesity, fatty liver disease, and other conditions through targeted gut microbiota modulation. The bacteria, specifically Lactococcus lactis subsp. cremoris ATCC 19257, exhibits enhanced effects compared to other probiotics in dampening intestinal inflammation, improving lipid metabolism, and protecting against liver damage. These beneficial bacteria can be administered in various formulations, including probiotic food products, to achieve therapeutic benefits.

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A novel strain of Lactobacillus delbrueckii VKPM B-13108, isolated from traditional Turkish yogurt, exhibiting enhanced productivity and stability in dairy production. The strain exhibits superior characteristics in milk ripening, coagulation, and antibiotic production compared to conventional strains. It is particularly adapted to local conditions, with specific growth requirements in unsalted cheese whey and skim milk at 37°C. The strain's unique combination of properties enables faster fermentation, increased milk coagulation, and enhanced antibiotic production, making it an attractive candidate for dairy applications.

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A method for culturing E. hallii, a probiotic bacterium, that enables high biomass yields suitable for human administration. The method employs a simple medium comprising food-grade components only, free from animal-derived products and kosher ingredients, which supports the growth of E. hallii. The medium is optimized through controlled stress treatments during cultivation, including mild oxidative stress, pH adjustment, and cryoprotection, to enhance the bacterium's survival and productivity. This medium enables E. hallii to be cultured to high cell densities, making it suitable for administration to humans, particularly for conditions like insulin resistance and inflammatory bowel disease.

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Lactobacillus strain exhibiting enhanced antifungal activity against various fungal pathogens, particularly Penicillium species, through its production of bioactive compounds. The strain demonstrates superior inhibitory capabilities compared to existing commercial antifungal agents, particularly in yogurt production. The bioactive compounds are produced through heterolactic metabolism and are retained by the microorganism even after thermal inactivation or lyophilization, making them suitable for use in food, pharmaceutical, and cosmetic applications.

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Method for producing yogurt that enables lactic acid bacteria to survive in the intestinal environment. The method involves using a combination of specific starter strains, including Lactobacillus acidophilus CH5, Streptococcus thermophilus ST1, and Bifidobacterium longum, in addition to the traditional lactic acid bacteria. The starter strains are combined with oil fermentation bacteria, such as Lactococcus lactis JNU534, KCCM-10869P, and fermenting oil, to create a unique fermentation environment that supports the survival of these beneficial bacteria in the gut. This approach enables yogurt production that can withstand the natural competition of the gut microbiome, making it an attractive alternative to conventional yogurt production methods that rely on hot-processed lactic acid bacteria.

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A probiotic composition that utilizes novel strains of Lactobacillus to treat lactose malabsorption, fructose malabsorption, and bloating. The strains achieve rapid growth in low-sugar conditions while consuming fructose, lactose, and raffinose without producing gas. This unique metabolic profile enables the strains to efficiently utilize these sugars without causing adverse gas production. The strains are characterized by their enhanced sugar consumption capabilities, particularly demonstrated in MRS medium with fructose as a standard sugar. The composition can be used as a probiotic supplement in food and feed products, particularly in dairy and plant-based formulations.

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Lactobacillus casei isolated from Tibetan Ling mushroom exhibits enhanced probiotic properties compared to commercial strains, particularly in dairy products like cheese, yogurt, and milk beverages. The strain demonstrates superior resistance to acid and bile salt conditions, and its probiotic potential is demonstrated through fermentation of milk beverages with Yakult flavor. This strain can also be used as a probiotic starter for fermented meat products and fermented tea beverages.

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A novel strain of Lactobacillus helveticus for fermented dairy products that exhibits enhanced antimicrobial activity compared to conventional strains. The strain, isolated from milk raw materials, demonstrates superior resistance to pathogenic microorganisms and has been found to produce a yogurt with a unique characteristic of a dense, thickened milk clot that maintains its acidity during storage. This strain is particularly effective in acidic environments and can withstand heat stress, making it suitable for dairy applications.

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Kimchi-derived Lactobacillus paracasei DKL121, a Korean traditional fermented food with high dairy application ability, and yogurt prepared using the same. The strain, isolated from kimchi, demonstrated superior probiotic properties including acid resistance, bile acid resistance, and antioxidant activity, making it an ideal probiotic for dairy products. The strain's probiotic characteristics were verified through comprehensive physiological activity assessments, including acid production, bile resistance, and antioxidant activity. These characteristics enabled the development of a high-performance probiotic starter culture for yogurt production, enabling the creation of premium yogurt products with enhanced probiotic functionality.

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Method for improving probiotic survival in food and feed products through enhanced probiotic strains. The method utilizes specific probiotic strains that specifically enhance the viability of probiotic strains during storage conditions that may compromise their survival. The enhanced probiotic strains are particularly effective in fermented dairy products, particularly yogurt, where temperature fluctuations and pH changes pose challenges to probiotic stability. The method involves using Lactobacillus paracasei or Lactobacillus rhamnosus strains alongside the target probiotic strains, such as Lactobacillus acidophilus or Bifidobacterium subsp., to improve their survival during storage conditions that might otherwise compromise their viability.

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Accelerating the recovery of intestinal microbiota diversity after antibiotics to prevent opportunistic infections. The method involves using a specific strain of Lactobacillus rhamnosus (CNCM 1-3690) to promote faster restoration of gut microbiota diversity in people with antibiotic-induced dysbiosis. The probiotic strain is administered orally to patients during antibiotic treatment and after. It helps reduce dysbiosis and prevent post-antibiotic infections by favoring a return to baseline microbiota diversity. The strain can be used in compositions like yogurt, supplements, or medicines to accelerate recovery of gut microbiota diversity after antibiotics.

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