3410 ⎘
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 specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
NEW LACTIC ACID BACTERIA
#2LIPID ENCAPSULATED PROBIOTIC COMPOSITIONS
#3Phage-Resistant Lactic Acid Bacterium
#4USE OF LACTIC ACID BACTERIA FOR PREPARING FERMENTED FOOD PRODUCTS WITH INCREASED NATURAL SWEETNESS
#5LACTIC ACID BACTERIUM WITH A REDUCTION OF SENSITIVITY TO COS-TYPE BACTERIOPHAGES
#6NEW FERMENTED MILK PRODUCT AND PROCESS FOR PRODUCTION THEREOF
#7NEW LACTIC ACID BACTERIA
#8LACTIC ACID BACTERIUM WITH A REDUCTION OF SENSITIVITY TO COS-TYPE BACTERIOPHAGES
#9PROCESS FOR PREPARING STRAINED FERMENTED DAIRY PRODUCT
#10NEW LACTIC ACID BACTERIA
#11LACTIC ACID BACTERIA COMPOSITION FOR PREPARING FERMENTED FOOD PRODUCTS WITH INCREASED NATURAL SWEETNESS AND FLAVOR
#12BIOACTIVE MOLECULES IN YOGURT
#13LACTIC ACID BACTERIUM, LACTIC ACID BACTERIUM COMPOSITION, METHOD FOR PRODUCING LACTIC ACID BACTERIUM, METHOD FOR IMPROVING ACID TOLERANCE OF LACTIC ACID BACTERIUM, METHOD FOR SCREENING LACTIC ACID BACTERIUM, AND METHOD FOR PRODUCING FERMENTED MILK
#14Streptococcus thermophilus Strains with Improved Texturing Properties
#15METHOD FOR PRODUCING A FERMENTED MILK PRODUCT
#16PROCESS FOR PRODUCING A MESOPHILIC FERMENTED MILK PRODUCT
#17LACTIC ACID BACTERIUM, LACTIC ACID BACTERIUM STARTER, FERMENTED MILK, METHOD FOR PRODUCING FERMENTED MILK, AND METHOD FOR SCREENING LACTIC ACID BACTERIUM
#18ACTIC ACID BACTERIUM, LACTIC ACID BACTERIUM STARTER, FERMENTED MILK, METHOD FOR PRODUCING FERMENTED MILK, AND METHOD FOR SCREENING LACTIC ACID BACTERIUM
#19METHOD FOR PRODUCING FERMENTED MILK PRODUCTS FOR AMBIENT STORAGE
#20METHOD OF PRODUCING ALLOLACTOSE
#21USE OF LACTASE AND LAC(-) LACTIC ACID BACTERIA (LAB) FOR PRODUCING A FERMENTED MILK PRODUCT
#22METHOD OF PRODUCING FERMENTED MILK PRODUCTS WITH IMPROVED TEXTURE AND REDUCED POST-ACIDIFICATION
#23LACTIC ACID BACTERIA COMPOSITION FOR PREPARING FERMENTED PRODUCTS
#24DAIRY-BASED ZERO SUGAR FOOD PRODUCT AND ASSOCIATED METHOD
#25LACTIC ACID BACTERIAL STRAINS WITH IMPROVED TEXTURIZING PROPERTIES
#26Process for adjusting the characteristics of a starter culture
#27LACTIC ACID BACTERIA COMPOSITION FOR PREPARING FERMENTED PRODUCTS
#28STREPTOCOCCUS THERMOPHILUS STARTER STRAIN
#29MILK POWDER COMPOSITION
#30LACTIC ACID BACTERIAL STRAIN WITH IMPROVED TEXTURIZING PROPERTIES
#31LACTIC ACID BACTERIAL STRAIN WITH IMPROVED TEXTURIZING PROPERTIES
#32STREPTOCOCCUS THERMOPHILUS PRODUCING GAMMA-AMINOBUTYRIC ACID AND APPLICATION THEREOF
#33PROTEIN HAVING FERMENTED MILK VISCOSITY IMPROVING EFFECT, FERMENTED MILK USING THE SAME AND METHOD FOR PRODUCING THE SAME
#34LIQUID FERMENTED MILK
#35LACTIC ACID BACTERIA STARTER, METHOD FOR PRODUCING FERMENTED MILK, AND FERMENTED MILK
#36COMPOSITION FOR PROMOTING ABSORPTION OF PHYTOCHEMICALS
#37YOGHURT CREAMINESS
#38LACTIC ACID BACTERIA COMPOSITION FOR PREPARING FERMENTED FOOD PRODUCTS
#39Method of producing Streptococcus thermophilus mutant strains
#40NOVEL USE OF FORMATE
#41SUCROSE NEGATIVE STREPTOCOCCUS THERMOPHILUS FOR USE IN PREPARATION OF FERMENTED PRODUCTS
#42USE OF ST GAL(+) BACTERIA FOR PRODUCING A FERMENTED MILK PRODUCT WITH A RELATIVELY HIGH STABLE PH
#43PROCESS FOR PRODUCING A FERMENTED MILK PRODUCT WITH AN ENHANCED LEVEL OF PROBIOTICS
#44Fermented milk and method for manufacturing fermented milk
#45NEW LACTIC ACID BACTERIA
#46Lactic acid bacterium with a reduction of sensitivity to cos-type bacteriophages
#47PHAGE RESISTANT LACTIC ACID BACTERIA
#48Use of lactic acid bacteria for preparing fermented food products with increased natural sweetness
#49METHODS FOR PRODUCING STIRRED YOGURT
#50Lactic acid bacteria
#51NEW BACTERIA
#52Composition for promoting absorption of phytochemicals
#53METHOD FOR PRODUCING FERMENTED MILK USING RAW MATERIAL MIX CONTAINING MATERIAL STERILIZED AT ULTRA-HIGH TEMPERATURE
#54LACTIC ACID BACTERIA COMPOSITION FOR PREPARING FERMENTED FOOD PRODUCTS WITH INCREASED NATURAL SWEETNESS AND FLAVOR
#55STREPTOCOCCUS THERMOPHILUS CNRZ160 STRAIN FOR THE TREATMENT AND PREVENTION OF INTESTINAL INFLAMMATION AND ASSOCIATED DISORDERS IN AN INDIVIDUAL
#56Heteropolysaccharides
#57Composition and process for producing a fermented milk product comprising application of a lactose-deficient strain, a lactose-deficient strain and a probiotic strain
#58PROCESS FOR PRODUCING A MESOPHILIC FERMENTED MILK PRODUCT
#59Fermented milk and method for manufacturing fermented milk
#60STREPTOCOCCUS THERMOPHILUS FERMENTATION PROMOTING AGENT
#61Lactic acid bacteria with sweetening properties and uses thereof
#62HETEROPOLYSACCHARIDES
#63Acid whey with stable lactose content
#64FERMENTED MILK AND METHOD FOR MANUFACTURING FERMENTED MILK
#65COMPOSITION
#66Use of glucose deficient strains in a process for producing fermented milk products
#67Lactic acid bacteria for preparing fermented food products with increased natural sweetness and high texture
#68Anti-reflux infant nutrition
#69for use in preparation of fermented products
#70Method of producing mutant strains
#71Use of lactic acid bacteria for preparing fermented food products with increased natural sweetness
#72Methods of making dairy compositions
#73starter cultures
#74PRODUCTION METHOD FOR LOW-ACID FERMENTED MILK
#75PROCESS FOR PRODUCING A FERMENTED MILK PRODUCT
#76Bacteria
#77STREPTOCOCCUS THERMOPHILUS FERMENTATION PROMOTING AGENT
#78Ampicillin resistant texturizing lactic acid bacteria strains
#79Fermented nutritional composition for cow's milk protein allergic subjects
#80Lactic acid bacteria for a heat-treated food product for storage at ambient temperature
#81NEW METHOD TO MANUFACTURE FERMENTED SET-STYLE MILK-BASED PRODUCT
#82Quark matrix with improved taste characteristics (II)
#83Method of producing a fermented mil k product using lactobacillus casei
#84EPS gene cluster of texturizing lactic acid bacteria
#85Compositions and methods for increasing or maintaining populations
#86Use of Starch for Improving the Preparation of a Strained Fermented Dairy Product
#87Phage insensitive
#88Probiotic formulation
#89Cultured Dairy Products Having Excellent Freeze/Thaw Properties
#90MANUFACTURE OF STRAINED FERMENTED DAIRY PRODUCTS
#91A METHOD OF MAKING A FERMENTED DAIRY PRODUCT
#92Proteases for high protein fermented milk products
#93Nisin Resistant Strains of Lactobacilli and Methods for Reducing the Post Acidification in Food Products
#94Dietary composition with probiotics and prebiotics
#95LACTIC BACTERIUM WITH MODIFIED GALACTOKINASE EXPRESSION FOR TEXTURIZING FOOD PRODUCTS BY OVEREXPRESSION OF EXOPOLYSACCHARIDE
#96Phage insensitive
#97Non-CRISPR-mediated phage resistant
#98Method of producing a fermented milk product with improved control of post acidification
#99LOW POST-ACIDIFYING LACTIC ACID BACTERIA
#100LACTIC BACTERIUM FOR TEXTURIZING FOOD PRODUCTS SELECTED ON THE BASIS OF PHAGE RESISTANCE
#101Dairy compositions and method of making
#102Process for direct inoculation from concentrated ferments and associated device
#103Dairy compositions and method of making
#104Dairy compositions and method of making
#105FERMENTED MILK PRODUCT
#106Texturizing lactic acid bacteria strains
#107Prebiotic compositions and uses thereof
#108Heteropolysaccharides
#109Lactic bacterium for texturizing food products selected on the basis of phage resistance
#110Method of making probiotic dairy products with date syrup additive
#111Pentosidine production inhibitor
#112strains
#113LACTIC ACID BACTERIA
#114Reduced water activity yogurt
#115FERMENTED DAIRY PRODUCTS SUITABLE FOR FRUIT TASTE ENHANCEMENT
#116Cultured Dairy Products Having Excellent Freeze/Thaw Properties
#117Lactic bacterium for texturizing food products selected on basis of phage resistance
#118PROCESS FOR PREPARING STRAINED FERMENTED DAIRY PRODUCT
#119Fermented Dairy Product Comprising Microcapsules And Process For Preparing The Same
#120STREPTOCOCCUS THERMOPHILUS STRAINS FOR TREATING HELICOBACTER PYLORI INFECTION
#121lactic acid bacterium
#122Probiotic formulation
#123Cultures with improved phage resistance
#124Use of lactic acid bacteria for preparing fermented food products with increased natural sweetness
#125Ampicillin resistant texturizing lactic acid bacteria strains
#126COMPOSITIONS FOR MASKING THE FLAVOR OF NUTRIENTS AND METHODS FOR MAKING SAME
#127NUTRITION FOR PREVENTION OF INFECTIONS
#128Protein fortified yogurts and methods of making
#129Genetic cluster of strains of streptococcus thermophilus having unique rheological properties for dairy fermentation
#130LOW-FAT FERMENTED MILK EXCELLENT IN SAVOR AND PROCESS FOR PRODUCTION THEREOF
#131Strain of capable of inhibiting the adhesion of strains to epithelial cells
#132Process for manufacturing of a fermented dairy product
#133METHOD FOR OBTAINING A FERMENTED DAIRY PRODUCT
#134Texturizing lactic acid bacteria strains
#135Starter culture compositions
#136Composition for preventing inflammations
#137Genetically modified bacterium
#138DAIRY NUTRITION WITH CEREALS
#139Method for Improving Flavor Production in a Fermented Food Product
#140STREPTOCOCCUS THERMOPHILUS BACTERIUM
#141Lactic acid bacteria having action of lowering blood uric acid level
#142Bacterium
#143Multi-coated lactic acid bacteria and preparing method thereof
#144Anti-reflux infant nutrition
#145LACTIC BACTERIUM WITH MODIFIED GALACTOKINASE EXPRESSION FOR TEXTURIZING FOOD PRODUCTS BY OVEREXPRESSION OF EXOPOLYSACCHARIDE
#146Process for manufacturing of a fermented dairy product
#147METHOD FOR PRODUCING A FERMENTED MILK PRODUCT
#148Genetic cluster of strains of having unique rheological properties for dairy fermentation
#149Of growth of Bifidobacteria in fermented milk products
#150Process For Producing Fermented Milk And Fermented Milk
#151Non-Dairy, Nut-Based Milk and Method of Production
#152USE OF ELECTRICITY TO INCREASE THE TRANSFER OF MOLECULES ACROSS BIOLOGICAL MEMBRANES FOR THE ACCELERATION OF DAIRY FERMENTATION
#153Lactic acid bacteria having action of lowering blood uric acid level
#154Cultures with Improved Phage Resistance
#155PROBIOTICS FOR INDUCING SATIETY AND/OR SATIATION
#156Growth of bifidobacteria in fermented milk products
#157Genetic cluster of strains of having appropriate acidifying and texturizing properties for dairy fermentations
#158GOOD TASTING FOOD PRODUCT CONTAINING AN AGENT FOR REDUCING CARBOHYDRATE UPTAKE; AND COMPOSITIONS CONTAINING SUCH AN AGENT
#159Delicious Fermented Milk with Low Fat Content and Process for Producing the Same
#160ORAL POLYMERIC MEMBRANE FERULOYL ESTERASE PRODUCING BACTERIA FORMULATION
#161Bacterium
#162Low post-acidifying lactic acid bacteria
#163FERMENTED MILK FOR SKIN IMPROVEMENT AND/OR TREATMENT AND PROCESS FOR PRODUCING THE SAME
#164METHOD FOR CONTINUOUS PRODUCTION OF FERMENTED DAIRY PRODUCTS
#165Powder of fermented milk or of yogurt with a high density of lactic ferments
#166Mutant strains of lactic acid bacteria having a non-phosphorylable lactose permease
#167Lactic acid bacteria providing improved texture of fermented dairy products
#168Fermented frozen dessert
#169Method for producing a conjugated linoleic acid glyceride
#170Dairy products and dairy product analogues and method of preparing same
#171Exopolysaccharide-Enriched Yoghurt and Other Fermented Milk Products
#172Ami-Deficient Streptococcus Thermophilus Strains With Reduced Post-Acidification
#173Conjugated fatty acid esters
#174Dairy compositions and method of making
#175Synbiotic product and it's application as a carrier of natural bioactive substances in functional food additives
#176Ferment activator based on lactic acid bacteria, and method of preparing a product using said activator
#177Conjugated fatty acid esters
#178Texturizing lactic bacteria
#179Yogurt products and method of preparation
#180strains producing stable high-molecular-mass exopolysaccharides
#181Mutant strains free from beta-galactosidase activity
#182Conjugated fatty acid esters
#183Method of improving food fermentation procedures
#184Novel method for the production of fermented dairy products by means of enzymes having a bacterial origin
#185Treatment of actinomyces naeslundii-related diseases with exogenous lactic bacteria strains
#186Dairy-based zero sugar food product and associated method
#187Method of making a fermented dairy product from camel milk