3409 ⎘
Milk preparations; Milk powder or milk powder preparations; Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using Leuconostoc, Pediococcus or Streptococcus sp. other than Streptococcus Thermophilus; Artificial sour buttermilk in general
YOGURT AND YOGURT PRODUCTION
#2NEW FERMENTED MILK PRODUCT AND PROCESS FOR PRODUCTION THEREOF
#3METHOD FOR THE PRODUCTION OF A DAIRY FOOD PRODUCT AND A METHOD FOR GENE TRANSFER BY CONJUGATION
#4AGENT FOR INDUCING INTERFERON PRODUCTION CONTAINING LACTIC ACID BACTERIA
#5TEXTURING L. LACTIS WITH NIZO B40-LIKE EPS GENE CLUSTERS
#6Agent for inducing interferon production containing lactic acid bacteria
#7Method for the production of a dairy food product and a method for gene transfer by conjugation
#8Fermented milk soft cheese product and process of making same
#9Inhibition of fungal growth by manganese depletion
#10METHOD FOR PRODUCING FOOD PRODUCTS FROM YOGHURT
#11Method for the production of a dairy food product and a method for gene transfer by conjugation
#12Agent for inducing interferon production containing lactic acid bacteria
#13Quark matrix with improved taste characteristics (II)
#14Compositions and methods for increasing or maintaining populations
#15Use of Starch for Improving the Preparation of a Strained Fermented Dairy Product
#16FLAVOR MODULATION BY BIO-PROCESSING USING FLAVOR FORMING BACTERIA STRAINS
#17Agent for inducing interferon production containing lactic acid bacteria
#18LEGUME-BASED DAIRY SUBSTITUTE AND CONSUMABLE FOOD PRODUCTS INCORPORATING SAME
#19Bacterial strains having an outstanding ability to produce menaquinone
#20Fermentation product containing equol-producing microorganism having maintained equol-producing ability, and method for producing same
#21Agent for inducing interferon production containing lactic acid bacteria
#22Process for manufacturing of a fermented dairy product
#23Flavour modulation by fermenting a milk source for multi-flavour formation with a cocktail of bacterial strains
#24Method for constructing novel bacterium belonging to the genus
#25FERMENTED DAIRY PRODUCT
#26Bacterial Strains Having an Outstanding Ability to Produce Menaquinone
#27COMPOSITION FOR MAKING A DAIRY PRODUCT
#28Fermentation product containing equol-producing microorganism having maintained equol-producing ability, and method for producing same
#29NUTRITIONAL COMPOSITION FOR INFANTS DELIVERED VIA CAESAREAN SECTION
#30TRANSCONJUGANTS OF LACTIC ACID BACTERIA
#31Taste and flavor modulation by biotransformation in milk products
#32Aromatization of a Milk Product Using at Least One Bacterium Producing a Bacteriocin and Belonging to the Pediococcus Genus
#33Isoflavone-containing composition
#34Fresh cheese products containing biogenerated flavor components and methods for producing
#35Stabilized dairy base material for use as heavy cream replacement
#36Process to improve milk coagulation by means of strains of lactic bacteria, new strains and their use in said process
#37Incorporation of exogenous lactic bacteria into the oral microflora
#38Lactic acid bacteria for the treatment and/or prophylaxis of giardiasis
#39Incorporation of exogenous lactic bacteria into the oral microflora
#40Method of improving food fermentation procedures
#41Method of producing macedocin by culturing
#42Treatment of actinomyces naeslundii-related diseases with exogenous lactic bacteria strains
#43Method of improving the efficacy of lactic acid bacterial starter cultures and improved starter culture compositions