Probiotic Strain Selection and Viability in Fermented Dairy Systems

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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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 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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A preparation comprising at least one probiotic strain belonging to the species Lactobacillus plantarum (Lactiplantibacillus plantarum), Lactobacillus hilgardii (Lentilactobacillus hilgardii), Lactobacillus paracasei (Lacticaseibacillus paracasei), Lactobacillus brevis, Lactobacillus delbrueckii, Lactobacillus crispatus, Lactobacillus reuteri (Limosilactobacillus reuteri), and sources of L-tryptophan in a colon-release formulation.

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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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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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Lactobacillus rhamnosus bacterium with reduced post-acidification and enhanced antifungal activity for use in fermented dairy products. The bacterium, deposited as DSM33515, has lower pH increase during storage compared to a reference strain. It also inhibits mold growth better during storage. This provides improved shelf life and sensory quality of fermented dairy products. The bacterium can be added to milk along with starter cultures to ferment into products like yogurt. The fermented products maintain higher pH and lower mold compared to using the reference strain.

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Lactococcus lactis strains with enhanced texture for use in fermented milk products like yogurt. The strains have an active gene cluster capable of producing exopolysaccharide (EPS). The gene cluster sequences are provided. The strains and compositions containing them can be used to increase viscosity of fermented milk products.

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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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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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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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A probiotic strain with enhanced cholesterol absorption, comprising Lactobacillus reuteri V3401 or Bifidobacterium breve BT820, which has been engineered to increase its cholesterol absorption capacity. The engineered strain achieves enhanced cholesterol absorption through a novel mechanism involving peptidoglycan hydrolase activity. The engineered strain can be obtained through a specific growth condition where the cells are cultured at pH 6-9 during their exponential phase, and then inactivated. This method enables the production of a probiotic strain with significantly increased cholesterol absorption capacity compared to the naturally occurring strains.

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Lactic acid bacteria that have excellent antiviral and antibacterial activity as probiotics or feed additives. The bacteria were isolated from a set of 3 strains and selected in 1--1, from which the genes were amplified by 16S rRNA gene sequencing.

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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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