Abrégé

The present invention relates to the field of probiotics. More particularly, the present invention relates to a composition comprising at least one bacterial strain pertaining to the genus Propionibacterium for use in the treatment or prevention of mucositis in a subject, preferably for the treatment or prevention of the alteration of tight junctions of epithelial tissue associated with mucositis.

Classes IPC  ?

• C12N 1/20 - BactériesLeurs milieux de culture
• A61K 35/741 - Probiotiques

Abrégé

Disclosed is a method for manufacturing a cheese-based food product, advantageously a cheese, cheese specialty, or cheese substitute, the method including: a) a step A) of providing at least one flavoring matrix, the consistency of which ranges from liquid to pasty, the flavoring matrix resulting from a step of cultivating at least one flavor producing microorganism in a culture medium, the step A) also providing a texture matrix, the consistency of which ranges from liquid to pasty, the texture matrix being suitable for providing the texture of the food product; then b) a step B) of mixing the at least one flavoring matrix with the at least one texture matrix; then c) a texturing step C), during which the mixture from mixing step B is subjected to physiochemical texturing conditions that are adjusted according to the final texture sought for the cheese-based food product.

Classes IPC  ?

• A23C 19/05 - Traitement du lait avant le caillageSéparation du petit-lait du lait caillé
• A23L 27/20 - Épices, agents aromatiques ou condiments synthétiques
• A23C 19/028 - Fabrication du caillé pour fromage sans séparation importante de petit-lait du lait caillé
• A23C 20/02 - Succédanés du fromage ne contenant ni constituants du lait, ni caséinate, ni lactose, en tant que sources de matières grasses, de protéines ou d'hydrates de carbone

Abrégé

The present invention relates to a method for preparing a probiotic powder comprising at least one probiotic bacterium, said method comprising: a) providing a probiotic biomass composition comprising at least one probiotic bacterium resulting from the culture of said probiotic bacterium in a whey-containing nutrient medium having a total solid content ranging from above 25 % by weight to up to 35 % by weight, based on the total weight of the said whey- containing nutrient medium; b) spray drying or freeze drying the said probiotic biomass provided at step a) so as to obtain the said probiotic powder.

Classes IPC  ?

• A23L 33/135 - Bactéries ou leurs dérivés, p. ex. probiotiques
• C12N 1/04 - Conservation des micro-organismes à l'état viable
• A61K 35/74 - Bactéries
• A23L 33/195 - Protéines de micro-organismes
• A23L 33/19 - Protéines du lait
• A23P 10/40 - Fabrication de poudres à écoulement libre ou instantanées, c.-à-d. de poudres reconstituées rapidement par l’ajout d’un liquide

Abrégé

The present invention relates to a method for manufacturing a cheese-based food product, advantageously a cheese, cheese specialty, or cheese substitute. Said manufacturing method is characterized in that it includes the following consecutive steps: a) a step A) of providing at least one flavoring matrix, the consistency of which ranges from liquid to pasty, said flavoring matrix resulting from a step of cultivating at least one flavor producing microorganism in a culture medium, said step A) also providing a texture matrix, the consistency of which ranges from liquid to pasty, said texture matrix being suitable for providing the texture of said food product; then b) a step B) of mixing said at least one flavoring matrix with said at least one texture matrix; then c) a texturing step C), during which the mixture from mixing step B is subjected to physiochemical texturing conditions that are adjusted according to the final texture sought for said cheese-based food product.

Classes IPC  ?

• A23C 19/05 - Traitement du lait avant le caillageSéparation du petit-lait du lait caillé
• A23C 20/00 - Succédanés du fromage
• A23L 27/20 - Épices, agents aromatiques ou condiments synthétiques

Abrégé

The present invention relates to a method for manufacturing a cheese-based food product, advantageously a cheese, cheese specialty, or cheese substitute. Said manufacturing method is characterized in that it includes the following consecutive steps: a) a step A) of providing at least one flavoring matrix, the consistency of which ranges from liquid to pasty, said flavoring matrix resulting from a step of cultivating at least one flavor producing microorganism in a culture medium, said step A) also providing a texture matrix, the consistency of which ranges from liquid to pasty, said texture matrix being suitable for providing the texture of said food product; then b) a step B) of mixing said at least one flavoring matrix with said at least one texture matrix; then c) a texturing step C), during which the mixture from mixing step B is subjected to physiochemical texturing conditions that are adjusted according to the final texture sought for said cheese-based food product.

Classes IPC  ?

• A23C 19/00 - FromagePréparations à base de fromageFabrication de ces produits
• A23C 19/05 - Traitement du lait avant le caillageSéparation du petit-lait du lait caillé
• A23C 19/09 - Autres préparations à base de fromageMélanges de fromage avec d'autres produits alimentaires
• A23L 27/20 - Épices, agents aromatiques ou condiments synthétiques
• A23L 27/24 - Épices, agents aromatiques ou condiments synthétiques préparés par fermentation
• A23P 30/00 - Mise en forme ou traitement des produits alimentaires caractérisés par le procédé ou l’appareil