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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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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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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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 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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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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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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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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Probiotic organisms, food products prepared with probiotic organisms, and pharmaceutical compositions comprising probiotic organisms for stimulating mucosal immune system function and treating mucosal immune system disorders. The probiotic organisms are specifically Lactobacillus paracasei CBA L74, which is fermented milk containing this strain. The compositions can be prepared from fermented milk products, probiotic supplements, or food products containing L. paracasei CBA L74, and can be used to treat gastrointestinal disorders, including infections, inflammatory conditions, and food allergies.

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