Lactic acid bacteria starter, namely powdered lactic acid bacteria for use in food manufacture for purposes of fermenting a dairy product; powdered lactic acid bacteria for use in food and beverage manufacture; lactic acid bacteria for the food industry; lactobacillus for use in food manufacture; cultures of microorganisms, other than for medical and veterinary use; powdered lactic acid bacteria; lactic acid bacteria starter.;
Meat, fish, poultry and game; meat extracts; preserved, frozen, dried and cooked fruits and vegetables; jellies, jams, compotes; eggs; dairy-based lactic acid bacteria beverage; lactic acid bacteria drinks; fermented milk; milk, cheese, butter, yogurt and other milk products; oils and fats for food.;
Coffee, tea, cocoa and substitutes therefor; rice; pasta; noodles; tapioca and sago; flour and preparations made from cereals; bread, pastries and confectionery; chocolate; ice cream, sorbets and other edible ices; sugar, honey, treacle; yeast, baking-powder; salt; seasonings; spices; preserved herbs; vinegar, sauces and other condiments; ice (frozen water).;