A new RCT observes an increased abundance of Bacteriodes and Lactobacillus genus following a four month intake period with L. salivarius (AP-32) and B. animalis (CP-9) probiotics respectively, in infants aged four days to two months old.
After an outbreak of Campylobacter jejuni, or C. jejuni, in 2020, researchers explored its presence in raw milk. But due to the specific properties of the bacteria, detection isn’t always straightforward.
Consumer demand for ‘healthy’ products is fuelling increasing interest in novel probiotics. In this article, NutraIngredients’ Will Chu talks to Robyn Eijlander, NIZO’s Molecular Microbiology expert, who explains how computational screening models can...
Japan’s Kirin Holdings Company, Limited has announced five of its products that utilize Lactococcus lactis strain Plasma were registered as Foods with Function Claims with Japan’s Consumer Affairs Agency (CAA).
A new processing sequence that prevents high spore counts in milk powder production has been patented in the US. Caloris develop a unique cleaning method that will help reduce the risk of bacterial contamination during manufacturing.
A probiotic given to Japanese medical students during the run-up to nationwide medical school examinations reduced stress among the students, according to a study in Applied and Environmental Microbiology, a journal of the American Society for Microbiology.
Following the results of a customer survey on sugar, which received almost 3,000 responses, Finnish dairy company Valio has introduced new yogurt and yogurt puddings, aimed at children, with less sugar content.
A new review describing a variety of methods for the encapsulation of probiotic bacterial strains highlights the opportunities that better encapsulation technologies could bring for the market, but warns that the efficacy of encapsulated probiotics must...
Danone Nutricia Research and the French National Institute for Agricultural Research (INRA) have publishing findings they claim show the “beneficial” effect of fermented milk products containing probiotics on gut microbiota.
Irish scientists working with gut bacteria – microbiota – have found 'exciting opportunities' for value-added dairy products, according to the head of biotechnology at Ireland’s largest food research center.
Researchers at the University of Illinois say they have discovered a new antibiotic that, as an analog of milk peptide nisin, has potential for use both as a food preservative and for treatment of bovine mastitis.
Probiotic bacteria consumed in a yogurt may not change the host’s gut populations, but they do influence carbohydrate metabolism by the resident microbes, according to an ‘elegant’ new study using identical twins and germ-free mice.
An International Dairy Federation taskforce has updated a 2002 inventory of safe microbial species including some probiotic species – from 112 to 221 – a list the group hopes will allow exemption from EU Novel Foods and US New Dietary Ingredient (NDI)...
Genomic technologies to change the culturing of bacterial strains and map the resulting genome profile could help with flavour formation in cheeses, or boos the survivability of probiotic strains, say scientists from NIZO Food Research.