Compagnie Gervais Danone

Harvard College

University College Cork

Peggy Garault

Gaëlle Quere

Jean-Michel Faurie

Tamara Smokvina

Raphaëlle Bourdet-Sicard

Anne Druesne

Douwe Van Sinderen

Johan Van Hylckama Vlieg

Natalia Ines Bomchil

Wendy Sarah Garrett

Laurent Marchal

Claire Queguiner

Guillaume Catonnet

Muriel Derrien

Patrick Veiga

Daval Christophe

Laurent Marchel

Marie-Agnes Souce

Sandrine Cappronnier

Marjorie Lebarbenchon

Mathilde Lebas

Sonia Arora Ballal

Gaëlle Quéré

Mary O'Connell Motherway

Debbie Watson

Francis Megraud

Chantal Lamiche

Jean-Michael Faurie

Thierry Saint-Dennis

Nadine Licau

Chloé Beal

Guillaume Gobert

Gérard Lipowski

The present invention relates to a novel strain of, compositions comprising said strain and to methods for the preparation of such compositions.

for use in preparation of fermented products

The present invention relates to novel strains of, compositions comprising said strains and to methods for the preparation of such compositions.

The present invention relates to the use of at least one lactic acid bacterium, or a composition comprising thereof or conditioned thereby, for increasing or maintaining apopulation.

Compositions and methods for increasing or maintainingpopulations

Disclosed herein are compositions and methods for providing an antioxidant effect to a subject, e.g., modulating or otherwise improving oxidative stress pathways and/or neutralizing or reducing damaging reactive oxygen species (ROS).

Leveraging oxidative stress pathways in lactic acid bacteria to promote gut homeostasis

The present invention concerns a method for genetically transforming astrain comprising a step of methylation of a shuttle vector in anor a Gram-positive bacterium strain by two type II DNA methyltransferases from a: a methyltransferase enzyme that methylates the adenine base at position 4 of the nucleotide sequence RTCAGG and a methyltransferase enzyme that methylates the cytosine base at position 4 of the nucleotide sequence GGWCC. The present invention also concerns genetic tools and culture media useful for carrying out said method.

Genetic transformation of bifidobacteria

The invention relates to reuterin-producing strains of. These strains are useful in particular for the treatment or the prevention of conditions resulting frominfection.

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The present invention relates to a new strain ofsubsp., suitable for use in the treatment or prevention ofinfection.

The present invention relates to a method for increasing the amount of K2 vitamin obtained by culturing at least one stem of a lactic bacteria that produces K2 vitamin, wherein the culture of said stem is realized in resting-cells conditions so that the amount of K2 vitamin produced by the resting-cells culture is higher by a ratio of at least 1.2 to that obtained by the culture of said stem under standard fermentation conditions. The present invention also relates to the biomass obtained from the culture of a lactic bacteria producing K2 vitamin according to the above method. The invention further relates to a method for producing K2 vitamin, to a method for preparing food products, including fermented products and/or fresh diary products, enriched with K2 vitamin, and to the food products thus obtained.

Culture method favorising the production of K2 vitamin by lactic bacteria and applications thereof in the preparation of food products

The invention relates to novel strains of. More specifically, the invention relates to strains ofhaving a lactose-negative phenotype and to the uses thereof in the agri-food industry. The invention also relates to a method for obtaining such strains of

The invention concerns lactic acid bacteria strains wherein the phosphorylable histidine of the IIA domain of lactose permease is replaced by a non-phosphorylable amino acid. Said strains have a reduced post-acidification and are useful in particular for preparing fermented dairy products.

Mutant strains of lactic acid bacteria having a non-phosphorylable lactose permease

The present invention relates to the production of variants of lactic bacteria stems that produce, under standard fermentation conditions, at least about 1.2 times more K2 vitamin than the starting lactic bacteria stems cultured in the same conditions. The invention further relates to a method for preparing food products, including fermented products and/or fresh diary products, enriched with K2 vitamin, and to the food products thus obtained.

Method for obtaining variants of lactic acid bacteria usable for producing vitamin K2 and application to the preparation of food products

Growing community of inventors

Montlhery, France

Peggy Garault