Nestec S.a.

Kurt Eyer

Jean-Richard Neeser

Roberto Reniero

Corinne Lesens

Daniel Schmid

Jurg Aebischer

Nicola D'Amico

Dominique De Maleprade

J&uuml;rg Aebischer

Niklaus Meister

Martin Vikas

David De Pasquale

Johann Illi

Fred Neumann

A food or cosmetic composition containing a dextran composition synthesized by a dextran sucrase enzyme produced by a strain of,ssp.,. The food or cosmetic composition is prepared by fermenting a food or cosmetic composition containing sucrose with the strain, or the strain is cultured in a culture medium containing sucrose and the dextran composition produced is incorporated into a food or cosmetic substance.

Products containing a dextran composition obtained from culturing Leuconostoc mesenteroidesssp. cremoris

A food or cosmetic composition containing active dextran sucrase enzymes which are produced by a strain of,ssp.,and which synthesize dextran. In addition to culturing the strain in a food or cosmetic composition containing sucrose to obtain a composition containing the active enzymes, the strain may be cultured in a culture medium containing sucrose to obtain a culture product containing the active dextran sucrase enzymes which may be isolated from the culture product and incorporated into a food or cosmetic substance.

Compositions prepared to contain active dextran sucrase produced by Leuconostoc mesenteroides ssp. cremoris

Spray-drying process in which a composition of microorganisms beneficial for human health is prepared and then reduced to a powder by spraying in a spray-drying device having a heated air inlet temperature of 200-400.degree. C. and an air outlet temperature of 40-90.degree. C., the residence time of the composition in the device being adjusted so as to obtain at least 1% survival of the microorganisms after drying.

Spray-drying process

Strains of Leuconostoc mesenteroides ssp. cremoris which provide, upon culturing, dextran, and the strains include deposited strains CNCM I-1692 and CNCM I-1693.

Leuconostoc strains for biosynthesis of dextran

Process for the continuous preparation of a fermented milk in which (1) a milk fermented by lactic acid bacteria is prepared in a first device, the fermented milk being subjected to stirring and pH conditions such that syneresis of the milk does not occur, the pH being regulated by the continuous addition of unfermented milk to the first device and continuously drawing off fermented milk from the first device; (2) in a second, post-acidification device, the fermented milk drawn off from the first device is cooled to a temperature of less than 15.degree. C. so as to subject the fermented milk to a post-acidification, the residence time of the fermented milk in the second device being adjusted so that at the outlet of the latter, the pH of the fermented milk is less than pH 4.7; and (3) a fermented milk having a pH of less than pH 4.7 is continuously drawn off from the second device.

Continuous fermentation process

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Thun, Switzerland

Kurt Eyer