Compositions and methods for the production of fermented tomato paste

Abstract

Described herein are compositions and methods for the production of a tomato paste fermentate. An initial composition including tomato paste, a Leuconostoc citreum or Leuconostoc pseudomesenteroides bacterium, and sucrose may be fermented for a time and under conditions suitable to produce a tomato paste fermentate. The resulting tomato paste fermentate will have increased viscosity, increased sweetness, increased acidity, and increased tomato flavor relative to an equivalent tomato paste composition that has not been contacted with or fermented by a Leuconostoc citreum or Leuconostoc pseudomesenteroides bacterium.

Description

PT-1807-WO-PCT COMPOSITIONS AND METHODS FOR THE PRODUCTION OF FERMENTED TOMATO PASTE CROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This application claims the benefit of European Application No.24167808.5, filed March 28, 2024, which is incorporated by reference herein in its entirety. BACKGROUND

[0002] Tomatoes have been cultivated and eaten for millennia and are currently used in hundreds of thousands of food and beverage products. For tomatoes to be used in many applications such as sauces (pizza sauce, pasta sauce, BBQ sauce, and the like) starches, thickeners, sweeteners, and flavors are typically added to attain the right flavor and consistency. However, recent trends for reducing sodium, sugar, and other additives in processed foods necessitates the development of tomato ingredients for food and beverage applications that reduce the need for these additives.

[0003] Fermentation is an ancient and widely used process to change flavor and functional properties of food. For example, the fermentation of cabbage can produce sauerkraut and kimchi products, fermentation of milk can produce cheese and yogurt, and fermentation of fruits, sugars, and cereal grains can produce alcoholic beverages. However, the practice of fermentation still has many broad applications and potentials that have yet to discovered and developed.

[0004] Described herein are compositions and methods for the fermentation of tomato paste resulting in beneficial improvements in both sensory aspects and functional characteristics. SUMMARY

[0005] The present disclosure provides compositions a tomato paste; at least one lactic acid bacterium selected from Leuconostoc citreum bacterium and Leuconostoc pseudomesenteroides bacterium; and sucrose; wherein the pH of the composition is at least pH 6.5. The composition may comprise between 1 wt% and 18 wt%, 2 wt% and 15 wt%, or 4 wt% and 12 wt% tomato solids and / or between 5 wt% and 40 wt%, 7 wt% and 30 wt%, 9 wt% and 25 wt% or 10 wt% and 20 wt% sucrose. The tomato paste may have a tomato solids content between 20 wt% and 45 wt%, 22 wt% and 42 wt%, or between 25 wt% and 40wt % prior to addition to the composition. The Leuconostoc citreum or Leuconostoc pseudomesenteroides bacterium may be selected from the group consisting of Leuconostoc citreum B3K7 (BCCM Accession No. LMGPT-1807-WO-PCT P-32801), Leuconostoc citreum C22B11 (BCCM Accession No. LMG P-32800), and Leuconostoc pseudomesenteroides C18X24 (BCCM Accession No. LMG P-33195). The composition may further comprise enzyme activating agents, preferably selected from a source of minerals and / or salts. The enzyme activating agents may be selected from yeast extract, peptones, potassium salts such as monopotassium phosphate, magnesium salts such as magnesium sulfate, manganese salts such as manganese (II) sulfate, calcium salts such as calcium chloride, iron salts such as iron sulfate, and surfactants such as polysorbate 80, and combinations thereof. The composition may comprise a base selected from the group consisting of sodium hydroxide, potassium hydroxide, or combinations thereof, such that the pH of the combination of the tomato paste, bacterium, and sucrose is raised to at least pH 6.5.

[0006] The disclosure also provides a method for fermenting tomato paste comprising fermenting the composition described herein for a time and under conditions sufficient to produce a fermented tomato paste product. The composition may be fermented for at least 6, at least 12, at least 18, or at least 24 hours; and / or the composition may be fermented at a temperature between 20 ºC and 30 ºC, between 22 ºC and 28 ºC, between 24 ºC and 26 ºC, or about 25 ºC. The method may be a method for increasing viscosity of a tomato paste and the fermented tomato paste product has a higher viscosity than an equivalent tomato paste composition that has not been fermented or contacted with the Leuconostoc citreum or the Leuconostoc pseudomesenteroides bacterium. The method is a method for altering one or more sensory attributes of a tomato paste and the fermented tomato paste product has altered sensory attribute, preferably increased sweetness or increased acidity, relative to an equivalent tomato paste composition that had not been fermented or contacted with the Leuconostoc citreum or the Leuconostoc pseudomesenteroides bacterium. The method may include an inactivating step, for example, pasteurization, to inactivate the Leuconostoc citreum bacterium and / or Leuconostoc pseudomesenteroides bacterium such that the bacterium is non-viable.

[0007] The disclosure also provides a tomato paste fermentate composition, for example one obtained by the methods described herein, comprising a fermented tomato paste and at least one Leuconostoc citreum or Leuconostoc pseudomesenteroides bacterium. The composition comprises fructose, alpha-glucan, mannitol, and / or organic acids, and optionally, the composition is substantially free of sucrose and / or the composition is substantially free of starch and / or the composition is substantially free of vinegar or added citric acid and / or the composition is substantially free of crystalline methyl cellulose and derivatives thereof. The composition may comprise between 1 wt% and 20 wt%, between 2 wt% and 15 wt%, or between 5 wt% and 10PT-1807-WO-PCT wt% alpha-glucan. The Leuconostoc citreum or the Leuconostoc pseudomesenteroides bacterium in the tomato paste fermentate composition may be non-viable.

[0008] The disclosure further describes tomato-based food products comprising as an ingredient the tomato paste fermentate composition described herein and at least one additional food ingredient, preferably selected from the group consisting of salt, spices, herbs, peppers, carrots, onions, garlic, sucrose, vegetable oils, preservatives, and flavoring agents. The food product is selected from a tomato paste, a tomato sauce, a tomato passata, a tomato ketchup, a barbecue sauce, a pizza sauce, or a tomato soup. Additionally provided are ready-made meal food products containing the tomato paste fermentate composition and / or the tomato-based food products described here. The ready-made and / or tomato-based food products may be substantially free of sucrose and / or substantially free of added sugars and / or substantially free of starch and / or substantially free of added preservatives and / or substantially free of crystalline methyl cellulose and derivatives thereof. The ready-made and / or tomato-based food products may have a reduced sucrose content and / or reduced added sugars content and / or a reduced starch content and / or reduced salt content and / or a reduced preservatives content and / or a reduced crystalline methyl cellulose (and derivates thereof) content compared to a food product comprising a tomato paste composition that has not been fermented or contacted with the Leuconostoc citreum or the Leuconostoc pseudomesenteroides bacterium.

[0009] The disclosure further provides uses of a Leuconostoc citreum or a Leuconostoc pseudomesenteroides bacterium including, for example, (i) to increase the viscosity of a tomato paste by fermenting the tomato paste with the Leuconostoc citreum or the Leuconostoc pseudomesenteroides bacterium in the presence of sucrose; (ii) to increase the acidity and / or increase the sweetness of a tomato paste by fermenting the tomato paste with the Leuconostoc citreum or the Leuconostoc pseudomesenteroides bacterium in the presence of sucrose; (iii) to reduce the salt content of a tomato-based food product by using a tomato paste, fermented with the Leuconostoc citreum or the Leuconostoc pseudomesenteroides bacterium in the presence of sucrose, in the tomato-based food product; (iv) to reduce the amount of starch or eliminate starch in a tomato-based food product by using a tomato paste, fermented with the Leuconostoc citreum or the Leuconostoc pseudomesenteroides bacterium in the presence of sucrose, in the tomato- based food product; and (v) to reduce the amount of sucrose or eliminate sucrose in a tomato- based food product by using a tomato paste, fermented with the Leuconostoc citreum or the Leuconostoc pseudomesenteroides bacterium in the presence of sucrose, in the tomato-based food product. For the uses described herein, prior to fermentation, the tomato solids concentration isPT-1807-WO-PCT between 1 wt% and 50 wt%, 2 wt% and 18 wt%, or 4 wt% and 15 wt%; and / or the sucrose concentration is between 5 wt% and 40 wt%, 7 wt% and 30 wt%, 9 wt% and 25 wt% or 10 wt% and 20 wt% sucrose. BRIEF DESCRIPTION OF THE FIGURES

[0010] This patent or application contains at least one drawing executed in color. Copies of this patent or patent application publication with color drawings will be provided by the Office upon request and the payment of the necessary fee.

[0011] The drawings illustrate generally, by way of example, but not by way of limitation, various aspects discussed herein.

[0012] FIG. 1 shows a flow diagram of the tomato paste fermentation described in Example 1.

[0013] FIG. 2 shows a photo of the tomato paste fermentation products of samples 1.1 (HB 5% BLANKS) and 1.2 (HB 5% B3K7) as outlined in Example 1.

[0014] FIG.3 shows viscosity of samples as outlined in Example 1.

[0015] FIG.4 shows citric, lactic, and acetic acid content in samples outlined in Example 1.

[0016] FIG. 5 shows the resulting sugars and mannitol content of each tomato paste fermentation product as outlined in Example 1. DETAILED DESCRIPTION

[0017] Reference will now be made in detail to certain aspects of the disclosed subject matter, examples of which are illustrated in part in the accompanying drawings. While the disclosed subject matter will be described in conjunction with the enumerated claims, it will be understood that the exemplified subject matter is not intended to limit the claims to the disclosed subject matter.

[0018] In this document, the terms “a,” “an,” or “the” are used to include one or more than one unless the context clearly dictates otherwise. The term “or” is used to refer to a nonexclusive “or” unless otherwise indicated. All publications, patents, and patent documents referred to in this document are incorporated by reference herein in their entirety, as though individually incorporated by reference. In the event of inconsistent usages between this document and those documents so incorporated by reference, the usage in the incorporated reference should bePT-1807-WO-PCT considered supplementary to that of this document; for irreconcilable inconsistencies, the usage in this document controls.

[0019] Values expressed in a range format should be interpreted in a flexible manner to include not only the numerical values explicitly recited as the limits of the range, but also to include all the individual numerical values or sub-ranges encompassed within that range as if each numerical value and sub-range were explicitly recited. For example, a range of “about 0.1% to about 5%” or “about 0.1% to 5%” should be interpreted to include not just about 0.1% to about 5%, but also the individual values (e.g., 1%, 2%, 3%, and 4%) and the sub-ranges (e.g., 0.1% to 0.5%, 1.1% to 2.2%, 3.3% to 4.4%) within the indicated range. The statement “about X to Y” has the same meaning as “about X to about Y,” unless indicated otherwise. Likewise, the statement “about X, Y, or about Z” has the same meaning as “about X, about Y, or about Z,” unless indicated otherwise.

[0020] Unless expressly stated, ppm (parts per million), percentage, and ratios are on a by weight basis. Percentage on a by weight basis is also referred to as wt% or % (wt) below.

[0021] This disclosure relates to compositions and methods for the production of tomato paste fermentates. As described herein, the fermented tomato paste product is characterized by increased viscosity, altered visual appearance, and / or alterations of one or more sensory attributes relative to the tomato paste prior to fermentation. In general, the tomato paste is fermented with a Leuconostoc sp. bacterium. Fermentates

[0022] This disclosure relates to compositions comprising a tomato paste, a Leuconostoc citreum or Leuconostoc pseudomesenteroides bacterium, a base, and sucrose, as well as methods for use of said composition in the production of a fermented tomato paste product.

[0023] In general, the starting composition will include a tomato paste. As used herein, “tomato paste” refers to a tomato product prepared from a tomato or tomato juice wherein the tomato solids content is higher than the tomato solids content in the tomato or tomato juice. The tomato paste may also include seeds and skins, for example, it may be a tomato pulp. In general, suitable tomato paste (with or without seeds and skins) are prepared by concentrating tomato juice and the level of filtration will determine the inclusion of seeds and skins. The tomato paste may be from any suitable source. Suitable tomato pastes may have a tomato solids content between 20 wt% and 45 wt%, 22 wt% and 42 wt%, or between 25 wt% and 40wt %. For example, a suitable tomato paste may have about 28 wt% or about 36 wt% tomato solids. As used herein “tomatoPT-1807-WO-PCT solids” refers to the soluble tomato solids, as measured in Brix, and excludes any solids contributed by the seeds and / or skins.

[0024] The starting composition may include between 1 wt% and 18 wt%, 2 wt% and 15 wt%, or 4 wt% and 12 wt% tomato solids. For example, the starting composition may include equal to or about 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, or 18 wt% tomato solids or any fractional amount therebetween. Given that the starting composition also includes sucrose, the Brix of the starting composition may be higher than the content of tomato solids alone.

[0025] The starting composition additionally includes sucrose. The composition may include between 5 wt% and 40 wt%, 7 wt% and 30 wt%, 9 wt% and 25 wt% or 10 wt% and 20 wt% sucrose, e.g., equal to or about 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, or 40 wt% sucrose or any fractional amount therebetween. The sucrose may be from any suitable source. One skilled in the art will recognize suitable sources, including commercially available sources, of sucrose.

[0026] The starting composition additionally includes a Leuconostoc citreum or Leuconostoc pseudomesenteroides bacterium. The Leuconostoc citreum or Leuconostoc pseudomesenteroides bacteria may be from any suitable source. Suitable Leuconostoc citreum or Leuconostoc pseudomesenteroides bacterium include, but are not limited to, L. citreum strain B3K7 (deposited with the Belgian Coordinated Collections of Micro-organisms (BCCM) Laboratorium voor Microbiologie – Bacterienverzameling (LMG), Ghent University K.L. Ledeganckstraat 35, 9000 Gent, Belgium, on September 27, 2022 under the accession number LMG P-32801), L. citreum strain C22B11 (deposited with the BCCM / LMG, Ghent University K.L. Ledeganckstraat 35, 9000 Gent, Belgium, on September 27, 2022 under the accession number LMG P-32800), and L. pseudomesenteroides strain C18X24 (deposited with the BCCM / LMG, Ghent University K.L. Ledeganckstraat 35, 9000 Gent, Belgium, on June 21, 2023 under the accession number LMG P-33195), and combinations thereof.

[0027] The staring composition is fermented for a time and under conditions sufficient to produce a tomato paste fermentate. For example, the tomato paste may be contacted with the L. citreum or L. pseudomesenteroides bacterium in the presence of sucrose for at least 6, at least 12, at least 18, or at least 24 hours; and / or the composition is fermented at a temperature between 20 ºC and 30 ºC, between 22 ºC and 28 ºC, between 24 ºC and 26 ºC, or about 25 ºC. The starting composition may be fermented for a time until all of the initial sucrose is consumed and the resulting fermentate is substantially free of sucrose.PT-1807-WO-PCT

[0028] The starting composition has a pH of at least 6.0, at least 6.5, or at least 7.0. The starting composition may include a base, for example sodium hydroxide, potassium hydroxide, or combinations thereof, such that the pH of the combination of the tomato paste, bacterium, and sucrose is raised to at least pH 6.0, at least 6.5, or at least 7.0. Given that the tomato paste component of the composition is acidic, the pH of the composition is raised prior to fermentation to at least pH 6.0, at least 6.5, or at least 7.0. The pH of the starting composition will also generally be below 8.0, below 8.5, or below 9.0 to ensure viability of the L. citreum or L. pseudomesenteroides bacterium.

[0029] The starting composition may additionally include one or more enzyme activating agents to improve exopolysaccharide production. Suitable enzyme activating agents are generally minerals and / or salts. Suitable enzyme activating agents include, but are not limited to, yeast extract, peptones, potassium salts such as monopotassium phosphate, magnesium salts such as magnesium sulfate, manganese salts such as manganese(II) sulfate, calcium salts such as calcium chloride, iron salts such as iron sulfate, and surfactants such as polysorbate 80, and combinations thereof.

[0030] Herein “fermented tomato paste product” and “tomato paste fermentate” are used interchangeably and refer to a composition produced by microbial fermentation of a tomato paste and includes (i) tomato solids from said paste; (ii) metabolites produced by the microorganisms during fermentation of the tomato paste; (iii) non-viable microorganisms used in the fermentation process; and (iv) water. The tomato paste fermentate may include metabolites such as, but not limited to, fructose, mannitol, alpha-glucan, organic acids, and combinations thereof. For example, the tomato paste fermentate may include between 1 wt% and 20 wt%, between 2 wt% and 15 wt%, or between 5 wt% and 10 wt% alpha-glucan. The tomato paste fermentate may include between 1 wt% and 20 wt%, between 2 wt% and 15 wt%, or between 3 wt% and 10 wt% fructose. The tomato paste fermentate may include between 0.1 wt% and 10 wt%, between 0.5% and 8%, or between 1 wt% and 5 wt% mannitol. The tomato paste fermentate may include between 0.01 wt% and 10 wt%, between 0.1% and 5%, or between 0.2 wt% and 3 wt% lactic and / or acetic acids.

[0031] The tomato paste fermentate may include between 5 wt% and 10 wt% fructose, between 5 wt% and 10 wt% alpha-glucan, between 1 wt% and 5 wt% mannitol, between 1 wt% and 5 wt% organic acids (acetic acid and lactic acid), between 3 wt% and 10 wt% fructose, less than 1% or substantially free of citric acid, less than 1.5% or substantially free of glucose, less than 1wt% or substantially free of sucrose, and water.PT-1807-WO-PCT

[0032] The tomato paste fermentate may include an alpha-glucan that is a linear alpha- glucan. For example, the tomato paste fermentate may include between 1 wt% and 20 wt%, between 2 wt% and 15 wt%, or between 5 wt% and 10 wt% alpha-glucan. In general, the alpha- glucan may have an average molecular weight of at least 300 kDa, at least 500 kDa, at least 750 kDa, at least 1 MDa, at least 2 MDa, at least 3 MDa, at least 4 MDa, at least 5 MDa, at least 6 MDa, at least 7 MDa, at least 8 MDa, or about 9 MDa. The alpha-glucan may have an average molecular weight between 300 kDa and 9 MDa. The alpha-glucan content of the tomato paste fermentate is largely determined by the strain used in the fermentation, accordingly one skilled in the art would anticipate the present tomato paste fermentates to have an alpha-glucan content similar to previously described fermentates produced using the recited strains. See for example, PCT Application No. PCT / US2023 / 079036 filed 08 November 2023.

[0033] The tomato paste fermentate may be processed using an inactivation step, in which microorganisms are rendered non-viable. For example, the tomato paste fermentate may be pasteurized, heat killed, irradiated, or chemically treated to make any remaining microorganisms non-viable. The tomato paste fermentate may additionally or alternatively undergo physical methods by which the microorganisms are separated, for example, by filtration.

[0034] Although sucrose is used to produce the tomato paste fermentate, the resulting tomato paste fermentate may be free of sucrose. In other words, all of the sucrose present in the initial starting composition may be utilized by the L. citreum or L. pseudomesenteroides during the fermentation such that the resulting tomato paste fermentate is free of sucrose. For example, the tomato paste fermentate may include between 5 wt% and 10 wt% fructose, between 1 wt% and 5 wt% mannitol, between 1 wt% and 5 wt% organic acids (lactic acid and acetic acid), and water and is free of sucrose (e.g., less than 1 wt%, less than 0.5 wt%, less than 0.1 wt%, less than 0.01wt%, or less than the detection level of sucrose). Likewise, the tomato paste fermentate may be free of added sucrose, whereby all of the sucrose in the starting composition is used up, and no additional sucrose is added to the produced tomato paste fermentate.

[0035] The tomato paste fermentate may be free of added starch. As used herein, “free of added starch” refers to a composition in which no starch ingredient has been added but may include starch produced as a result of a fermentation process or reaction. For example, the tomato paste fermentate may include starch produced by the microorganism during fermentation but is free from the addition of any other starch ingredient component.

[0036] The tomato paste fermentate may have a pH between about 4 and 5, between 4.1 and 4.8, or between 4.2 and 4.7.PT-1807-WO-PCT

[0037] In general, tomato paste fermentates described herein are characterized by an increased viscosity relative to an equivalent tomato paste composition that has not been contacted with / fermented using a L. citreum or L. pseudomesenteroides bacterium. The viscosity of the tomato paste fermentate may be at least 700, 800, 900, 1000, 1100, 1200, 1300, 1400, 1500, 1800, 2000, 2200, 2500, 2800, 3000, 3200, or at least 3500 cP when measured at after 5 minutes of stirring at 250 rpm and 25 ºC. In general, higher concentrations of tomato solids in the starting composition will produce tomato paste fermentates with higher viscosities. Therefore, as is apparent from the data presented herein, one of skill in the art can tailor the starting composition, altering both the tomato paste and sucrose concentrations, to result in a tomato paste fermentate with a specific desired viscosity.

[0038] Tomato paste fermentates described herein are characterized by an altered visual and physical appearance relative to an equivalent tomato paste composition that has not been contacted with / fermented using a L. citreum or L. pseudomesenteroides bacterium. For example, the tomato paste fermentates may appear thicker and / or more textured compared to an equivalent tomato paste composition that has not been contacted with / fermented using a L. citreum or L. pseudomesenteroides bacterium. Sensory Attributes

[0039] The compositions and methods described herein are characterized by modulation of one or more sensory attributes relative to an equivalent tomato paste composition that has not been contacted with / fermented using a L. citreum or L. pseudomesenteroides bacterium. Modulated sensory attributes may include, but are not limited to, sweetness, tomato flavor, acidity, saltiness, and thickness.

[0040] For example, the tomato paste fermentates described herein have increased thickness, increased acidity, increased sweetness or combinations thereof relative to an equivalent tomato paste composition that has not been contacted with / fermented using a L. citreum or L. pseudomesenteroides bacterium.

[0041] As used herein, “sensory attribute” refers to a taste, aroma, and or flavor associated with a given composition that has characteristic properties familiar to one trained in sensory evaluation. For example, a salty taste is associated with sodium chloride, a sweet taste is associated with sucrose, a sour taste is associated with citric acid, a bitter taste is associated with caffeine, and an umami taste is associated with monosodium glutamate (MSG).PT-1807-WO-PCT

[0042] As used herein, “taste” refers to sensory perception on the tongue. For example, the 5 basic tastes are sweet, sour, salty, bitter, and umami.

[0043] As used herein, “aroma” refers to the orthonasal perception in the nasal cavity.

[0044] As used herein, “flavor” refers to the taste and retronasal perception in the nasal cavity.

[0045] As used herein, “off-taste(s)” refer to a taste or flavor attribute profile that is not characteristic or usually associated with a substance or composition as described herein and / or a characteristic taste or flavor associated with a substance or composition that is undesirable. For example, the off taste may be an undesirable taste such as bitterness, undesirable mouthfeel such as astringency, mouth drying, undesirable flavor such as rancid, cardboard, aftertaste, inconsistent flavor (e.g., a flavor with an uneven onset or intensity, a flavor that may be perceived too early or too late), and the like.

[0046] A sensory panel can be used to determine the magnitude of, for example, reduction in bitterness or shifts in its temporal profile. Sensory panels are a scientific and reproducible method that is essential to the food and beverage industry. A sensory panel involves a group of two or more individual panelists. Panelists are instructed according to industry-recognized practices to avoid the influence of personal subjectivity and strengthen reproducibility. For example, panelists may objectively evaluate sensory attributes of a tested product but may not provide subjective attributes such as personal preference. In various aspects, the sensory panel can be conducted with two, three, four, five, six, or more panelists, in which the panelists identify and agree on a lexicon of sensory attributes for a given set of samples. After evaluating a specific sample, the panelists can assign a numerical intensity score for each attribute using an intensity scale. For example, intensity scales can range from 0 to 6 (i.e., 0=not detected, 1=trace, 2=slight, 3=moderate, 4=definite, 5=strong, 6=extreme), 0 to 9 (i.e., 0=not detected, 1=trace, 2=faint, 3=slight, 4=mild, 5=moderate, 6=definite, 7=strong, 8=very strong, 9=extreme), or 0 to 15, where 0 corresponds to the absence of the attribute, while 6, 9, or 15, respectively, corresponds to the upper bound extreme occurrence of the attribute. The panel may use a roundtable consensus approach, or the panelists may score and evaluate the sensory attribute(s) individually. Either format can further involve a panel leader who directs the discussion regarding terminology and directs the panel to evaluate particular products and attributes. In other aspects, a trained sensory panel can be utilized to assess specific attributes using descriptive analysis or time intensity methodologies.PT-1807-WO-PCT

[0047] As used herein, “experienced panelist” refers to a highly expert taster, such as those commonly used for sensory methodologies such as descriptive analysis, and / or an experienced taster familiar with the sensory attribute(s) being tested. In some aspects, the experienced panelist may be a trained panelist. A trained panelist has undergone training to understand the terms and sensory phenomenon associated with those sensory attributes relevant to the tested product and are aligned on the use of common descriptors for those sensory attributes of interest (i.e., a sensory lexicon). For example, a trained panelist testing a given composition will understand the terms and sensory attributes associated with said composition, e.g. saltiness, sourness, bitterness, astringency, mouthfeel, acidity, and the like. The trained panelist will have been trained against reference samples corresponding to the sensory attributes being tested and thus have calibrated to recognize and quantitatively assess such criteria. In some aspects, the panelist may be an experienced taster.

[0048] As used herein, “roundtable consensus approach” refers to the sensory panel assay methodology wherein panelists discus sensory attributes and intensities before mutually agreeing on an intensity score and attribute characterization for the particular sensory attribute(s) being assayed. A sensory panel using a roundtable consensus approach may include 2, 3, 4, 5, 6, or more panelists. Consensus intensity scales can range from 0 to 6 (i.e., 0=not detected, 1=trace, 2=slight, 3=moderate, 4=definite, 5=strong, 6=extreme) or 0 to 9 (i.e., 0=not detected, 1=trace, 2=faint, 3=slight, 4=mild, 5=moderate, 6=definite, 7=strong, 8=very strong, 9=extreme). For a given set of samples, the panelists will identify and agree on a lexicon of sensory attribute, including, if applicable, reference or standardized samples (also referred to as sensory anchors) for a particular sensory attribute. The reference sample(s) used for a given sensory attribute(s) will depend on the samples being assayed and the lexicon of sensory attributes determined by the panel. One of skill in the art will recognize the appropriate lexicon and reference or standard samples necessary for sensory assessment of a given sample(s).

[0049] In some aspects, the samples are scored and evaluated by panelists independently after panelists have agreed upon or been instructed in a lexicon of sensory attributes and intensity scores including, if applicable, assay specific calibration on reference samples (also referred to as sensory anchors) for a particular sensory attribute. Examples of common reference samples are described below. Panelists may evaluate samples in replicate and may be blinded to the samples they are testing. Samples being tested may be provided to the panelists randomly or in a sequential order. In some aspects, samples may be tested by panelists using a randomized balanced sequential order. Scores from individual panelists are then assessed using standard statistical analysisPT-1807-WO-PCT methods to determine an average sensory intensity score. One of skill in the art will recognize the appropriate lexicon and reference or standard samples necessary for sensory assessment of a given sample(s) as well as the appropriate statistical analysis methods.

[0050] As used herein, “randomized balanced sequential order” refers to the order in which samples are presented in which the order is randomized but across all panelists all possible orders of the samples will be presented to remove bias for the samples being tested in a particular order. For example, for a randomized balanced sequential order of two samples, there would be an equal likelihood that a given panelist receives sample 1 before sample 2 and sample 2 before sample 1. In an example with three samples (i.e., samples 1, 2, and 3), a randomized balanced sequential order would include an equal likelihood that panelists receiving samples in the following orders: (i) 1, 2, 3; (ii) 1, 3, 2; (iii) 2, 1, 3; (iv) 2, 3, 1; (v) 3, 2, 1; (vi) 3, 1, 2.

[0051] A sensory attribute(s) of a given composition may be evaluated in comparison to one or more reference or anchor samples. For example, sodium chloride solutions can be used by experienced panelists as saltiness anchors to assess the relative intensity of saltiness for a given composition; sucrose solutions can be used by experienced panelists as sweetness anchors to assess the relative intensity of sweetness for a given composition; citric acid solutions can be used by experienced panelists as sourness anchors to assess the relative intensity of sourness for a given composition; caffeine solutions can be used by experienced panelists as bitterness anchors to assess the relative intensity of bitterness for a given composition; and monosodium glutamate (MSG) solutions can be used by experienced panelists as umami anchors to assess the relative intensity of umami for a given composition. Experienced panelists can be presented with a solution to assess sensory attributes, e.g., 10-20 mL of a sample. Panelists will dispense approximately 3- 4 mL of each solution into their own mouths, disperse the solution by moving their tongues, and record a value for the particular sensory attribute being tested. If multiple solutions are to be tested in a session, the panelists may cleanse their palates with water between samples. For example, a roundtable assessment of saltiness, sweetness, sourness, umami, and the like can assign a scale of 0 to 9 with, e.g., a score of 0 indicating no saltiness and a score of 9 indicating extreme saltiness (0=not detected, 1=trace, 2=faint, 3=slight, 4=mild, 5=moderate, 6=definite, 7=strong, 8=very strong, 9=extreme). Equivalent scales and methodologies can be used for sweet, bitter, sour, and umami sensory attributes.

[0052] As a further example, saltiness of a composition can be tested by a panel of at least two panelists. The panelists can use a standard range of 0.18% (wt), 0.2% (wt), 0.35% (wt), 0.5% (wt), 0.567% (wt), 0.6% (wt), 0.65% (wt), and 0.7% (wt) sodium chloride solutions in waterPT-1807-WO-PCT corresponding to a saltiness intensity value of 2, 2.5, 5, 8.5, 10, 11, 13, and 15, respectively. A skilled artisan will recognize that depending on the sample / composition being tested, the number and range of standard solutions may be changed (e.g., using only the solutions corresponding to the 2, 2.5, and 5 saltiness intensity values). For each test composition, the panelists dispense approximately 2-5 mL, for liquid compositions or solutions prepared with water, or 5-10 g, for solid compositions, of each composition into their own mouths, disperses the composition by moving their tongues / chewing, and records a saltiness intensity value between 0 and 15 for each composition based on comparison to the aforementioned standard sodium chloride solutions. Between tasting compositions, the panelists are able to cleanse their palates with water. The panelists also can taste the standard 0.18%, 0.2%, 0.35%, 0.5%, 0.567%, 0.6%, 0.65%, and 0.7% sodium chloride solutions ad libitum between tasting test solutions to ensure recorded saltiness intensity values are accurate against the scale of the standard sodium chloride solutions. The temperature at which the test is conducted may be specific to the sample beginning tested, e.g., samples may be tested at 22 ºC (e.g., room temperature), at 0 °C (e.g., for frozen samples), or between 60-80°C (e.g., a cooked sample served warm). One skilled in the art will recognize the appropriate temperature for testing a given sample. This test is referred to herein as the “Standardized Saltiness Intensity Test.”

[0053] Sourness of a composition can be tested by a panel of at least two panelists. The panelists can use a standard range of 0.035% (wt), 0.05% (wt), 0.07% (wt), 0.15% (wt), and 0.2% (wt) citric acid solutions in water corresponding to a sourness intensity value of 2, 3, 5, 10, and 15, respectively. A skilled artisan will recognize that depending on the sample / composition being tested, the number and range of standard solutions may be changed (e.g., using only the solutions corresponding to the 2 and 7 sourness intensity values). For each test composition, the panelists dispense approximately 2-5 mL, for liquid compositions or solutions prepared with water, or 5-10 g, for solid compositions, of each composition into their own mouths, disperses the composition by moving their tongues / chewing, and records a sourness intensity value between 0 and 15 for each composition based on comparison to the aforementioned standard citric acid solutions. Between tasting compositions, the panelists are able to cleanse their palates with water. The panelists also can taste the standard 0.035%, 0.05%, 0.07%, 0.15%, and 0.2% citric acid solutions ad libitum between tasting test solutions to ensure recorded sourness intensity values are accurate against the scale of the standard citric acid solutions. The temperature at which the test is conducted may be specific to the sample beginning tested, e.g., samples may be tested at 22 ºC (e.g., room temperature), at 0 °C (e.g., for frozen samples), or between 60-80°C (e.g., a cookedPT-1807-WO-PCT sample served warm). One skilled in the art will recognize the appropriate temperature for testing a given sample. This test is referred to herein as the “Standardized Sourness Intensity Test.”

[0054] Bitterness of a composition can be tested by a panel of at least two panelists. The panelists can use a standard range of 0.0125% (wt), 0.01875% (wt), 0.025% (wt), 0.031% (wt), 0.07% (wt), and 0.12% (wt) caffeine solutions in water corresponding to a bitterness intensity value of 2, 3, 4, 5, 10, and 15, respectively. A skilled artisan will recognize that depending on the sample / composition being tested, the number and range of standard solutions may be changed (e.g., using only the solutions corresponding to the 2, 3, and 5 bitterness intensity values). For each test composition, the panelists dispense approximately 2-5 mL, for liquid compositions or solutions prepared with water, or 5-10 g, for solid compositions, of each composition into their own mouths, disperses the composition by moving their tongues / chewing, and records a bitterness intensity value between 0 and 15 for each composition based on comparison to the aforementioned standard caffeine solutions. Between tasting compositions, the panelists are able to cleanse their palates with water. The panelists also can taste the standard 0.0125%, 0.01875%, 0.025%, 0.031%, 0.07%, and 0.12% caffeine solutions ad libitum between tasting test solutions to ensure recorded bitterness intensity values are accurate against the scale of the standard caffeine solutions. The temperature at which the test is conducted may be specific to the sample beginning tested, e.g., samples may be tested at 22 ºC (e.g., room temperature), at 0 °C (e.g., for frozen samples), or between 60-80°C (e.g., a cooked sample served warm). One skilled in the art will recognize the appropriate temperature for testing a given sample. This test is referred to herein as the “Standardized Bitterness Intensity Test.”

[0055] Sweetness of a composition can be tested by a panel of at least two panelists. The panelists can use a standard range of 2% (wt), 5% (wt), 8% (wt), 10% (wt), and 15% (wt) sucrose solutions corresponding to a sweetness intensity value of 2, 5, 8, 10, and 15, respectively. A skilled artisan will recognize that depending on the sample / composition being tested, the number and range of standard solutions may be changed (e.g., using only the solutions corresponding to the 2, 5, and 8 sweetness intensity values). For each test composition, the panelists dispense approximately 2-5 mL, for liquid compositions or solutions prepared with water, or 5-10 g, for solid compositions, of each composition into their own mouths, disperses the composition by moving their tongues / chewing, and records a sweetness intensity value between 0 and 15 for each composition based on comparison to the aforementioned standard sucrose solutions. Between tasting compositions, the panelists are able to cleanse their palates with water. The panelists also can taste the standard 2%, 5%, 8%, 10%, and 15% sucrose solutions ad libitum between tastingPT-1807-WO-PCT test solutions to ensure recorded sweetness intensity values are accurate against the scale of the standard sucrose solutions. The temperature at which the test is conducted may be specific to the sample beginning tested, e.g., samples may be tested at 22 ºC (e.g., room temperature), at 0 °C (e.g., for frozen samples), or between 60-80°C (e.g., a cooked sample served warm). One skilled in the art will recognize the appropriate temperature for testing a given sample. This test is referred to herein as the “Standardized Sweetness Intensity Test.”

[0056] Umami of a composition can be tested by a panel of at least two panelists. The panelists can use a standard range of 0.75% (wt) and 0.125% (wt) monosodium glutamate (MSG) solutions corresponding to an umami intensity value of 4 and 6.5, respectively. A skilled artisan will recognize that depending on the sample / composition being tested, the number and range of standard solutions may be changed (e.g., adding additional umami solutions if the umami intensity is expected to be appreciably outside of the umami intensity value of 4-6.5). For each test composition, the panelists dispense approximately 2-5 mL, for liquid compositions or solutions prepared with water, or 5-10 g, for solid compositions, of each composition into their own mouths, disperses the composition by moving their tongues / chewing, and records an umami intensity value between 0 and 15 for each composition based on comparison to the aforementioned standard MSG solutions. Between tasting compositions, the panelists are able to cleanse their palates with water. The panelists also can taste the standard 0.075% and 0.125% MSG solutions ad libitum between tasting test solutions to ensure recorded umami intensity values are accurate against the scale of the standard MSG solutions. The temperature at which the test is conducted may be specific to the sample beginning tested, e.g., samples may be tested at 22 ºC (e.g., room temperature), at 0 °C (e.g., for frozen samples), or between 60-80°C (e.g., a cooked sample served warm). One skilled in the art will recognize the appropriate temperature for testing a given sample. This test is referred to herein as the “Standardized Umami Intensity Test.”

[0057] A control sample is typically used as a reference point or for comparison purposes. The control sample can be a composition such as a composition as described herein, but that hasn’t been fermented or contacted by the L. citreum bacterium. Similarly, the control sample may be a reference sample with similar composition of protein, sweetness, etc. but made with different ingredients, such as the tomato paste fermentate described herein. Other than the tomato paste fermentate, the control sample is otherwise the same, and it should contain the same component(s) and other ingredients at the same relative concentrations. Other standard samples are commonly used in sensory panels, for example standard samples used to evaluate intensity of sensory attributes as outlined above.PT-1807-WO-PCT

[0058] This disclosure is not limited to sensory testing by experienced or trained panelists. For example, it is possible to utilize untrained and inexperienced panelists. However, in the case of untrained and inexperienced panelists, a greater number of these panelists is usually necessary to provide reproducible results, which will typically focus on subjective attributes such as preference or overall liking. Similarly, untrained, and inexperienced panelists may be asked to evaluate relative changes in a given sensory attribute between two samples. For example, if a particular sample is more or less salty, more or less sweet, more or less bitter, etc., than a reference sample.

[0059] An exemplified sensory assay and test criteria for further sensory attributes are described in the Examples provided in this disclosure. Food Products

[0060] The tomato paste fermentates described herein may be used in a tomato-based food product. Suitable tomato-based food products include, but are not limited to, a tomato paste, a tomato sauce, a tomato passata, a tomato ketchup, a barbecue sauce, a pizza sauce, a tomato soup, and the like. In general, the tomato-based food products will also include at least one additional food ingredient, for example, salt, spices, herbs, peppers, carrots, onions, garlic, sucrose, vegetable oils, preservatives, and flavoring agents. The tomato-based food products may be in any form. The tomato-based food products might be, or might be included in, a ready-made meal food product. Suitable ready-made meal food products may include, but are not limited to, pastas, pizzas, soups, sandwiches, heat-and-eat dinners, concession products, and the like. Suitable ready- made food products are not limited to those recited herein, and one of skill in the art will recognize that any ready-made meal food product containing tomato-based food ingredients may include the tomato paste fermentates described herein.

[0061] The inclusion of the tomato paste fermentates described herein in tomato-based food products and / or ready-made meal products has demonstrated advantages over equivalent products make with tomato paste that had not been fermented as described here in. The inclusion of the tomato paste fermentates described herein may replace or reduce the amount of other ingredients needed to prepare the tomato-based or ready-made meal food products. The tomato- based and ready-made meal products may have reduced sucrose content, reduced salt content, reduced added sugars, reduced starch, reduced preservatives, and / or reduced crystalline methyl cellulose or its derivates compared to the equivalent food products prepared with tomato paste that had not been fermented as described herein. For example, tomato-based and ready-madePT-1807-WO-PCT meal food products may be substantially free of one or more of sucrose, added sugars, starch, added preservatives, salt, and crystalline methyl cellulose or derivatives thereon. Without being bound by any particular theory, method, or mode of action, the increase in viscosity, increase in sweetness, increase in acidity, increase in tomato flavor, and perception of saltiness without added salt that comes with the tomato paste fermentates described herein allow for the reduction or elimination of other ingredients that would be necessary to achieve these properties in the absence of the tomato paste fermentates described herein. For example, the increase in viscosity and perceived thickness allows for the reduction or replacement of starch in some food products. In another example, the increase in sweetness allows for the reduction or replacement of sucrose and / or added sugars in some food products. EXAMPLES

[0062] The invention is further described in detail by reference to the following experimental examples. These examples are provided for purposes of illustration only and are not intended to be limiting unless otherwise specified. Thus, the invention should in no way be construed as being limited to the following examples, but rather should be construed to encompass any and all variations which become evident as a result of the teaching provided herein.

[0063] Throughout the examples, the sample number refers to the sample obtained by fermentation of the recited ingredients under the recited conditions and sample numbers are consistent throughout. For example, sample 3.3 in Example 3 is the same as sample 3.3 in Example 4. Example 1 – Tomato Paste Fermentation by Leuconostoc sp.

[0064] Three strains of Leuconostoc sp., isolated from different ecological systems, were used to ferment a tomato paste. Each of the three strains, B3K7, C22B11, and C18X24, were identified and allocated to the species Leuconostoc citreum (B3K7 and C22B11) or Leuconostoc pseudomesenteroides (C18X24) using MALDI-TOF_MS fingerprinting. The obtained MALDI profiles were identical and the profile from B3K7 was used as a representative of the cluster. The B3K7 strain underwent 16s rRNA gene sequencing and whole genome sequencing to confirm the species allocation.

[0065] Table 1 outlines compositions used for tomato paste fermentations. Each fermentate was inoculated with 3.8% of the indicated Leuconostoc sp. Fermentations were carried out in water. The cultures outlined in Table 1 were fermented at 25 ºC for 24 hours without stirring.PT-1807-WO-PCT The tomato paste used in these fermentations had a Brix of 28. The pH of each sample was adjusted to 7.0 using sodium hydroxide. FIG.2 shows the tomato paste fermentation products of samples 1.1 and 1.2, showing that the Leuconostoc citreum fermentation made the product thicker with more texture, while the unfermented sample remained runny. Table 1. Sample Strain Tomato Solids (wt%) Sucrose (wt%) Yeast Extract (wt%) pH 1.1 - 5 20 0.05 7.0scos y c o e sa pes ou e a e as easu e a a 250 rpm using a Rapid Visco Analyzer (RVA). As demonstrated in FIG. 3 and Table 2, all samples showed significantly increased viscosity relative to the non-fermented tomato paste blank. However, there is some strain variability in the absolute increase in viscosity over the blank.

[0067] The pH level of each fermentate varied based on strain and tomato solids concentration. For strains B3K7 and C22B11, pH increased (acidification decreased) as the tomato solids concentration increased. For strain C18X24, pH decreased (acidification increased) with higher tomato solids concentration.

[0068] Each sample was heated to 95 ºC and stirred at 1,000 rpm for 1 min to assess heat and sheer resistance of the tomato paste fermentate products. Viscosity of the tomato paste fermentate product was after the heat and sheer treatment. Table 2. Viscosity (cP) after heat and Sam le Strain Viscosit (cP) H (start) H (end)PT-1807-WO-PCT 1.2 B3K7 1406 1288 7.0 4.17 1.3 C22B11 764 703 7.0 4.14by HPLC. Table 3 and FIG. 4 show the resulting organic acid content of each tomato paste fermentation product. Table 4 and FIG.5 show the resulting sugars and mannitol content of each tomato paste fermentation product.

[0070] In general, fermentation with strains B3K7 and C18X24 resulted in full consumption of the citric acid present in the starting tomato paste (as observed by the citric acid concentration in the un-fermented blank sample) and produced significant amounts of lactic and acetic acid. On the contrary, fermentation with the C22B11 strain did not significantly reduce the citric acid concentration but did still product lactic acid and acetic acid. Table 3. Samples Strain Citric acid (wt%) Lactic acid (wt%) Acetic acid (wt%)

[0071] The blank samples (1.1 and 1.5) retained the entire initial sucrose concentration of 20 wt%, while fermentation with strains B3K7 and C22B11 consumed all of the initial sucrose resulting in a tomato paste fermentation product free of sucrose. Fermentation with C18X24PT-1807-WO-PCT consumed a significant amount of sucrose, but did not complete consume the initial concentration of 20 wt% sucrose. If the fermentation time was extended, it is believed that all the sucrose would be consumed similar to what was observed for samples 1.2, 1.3, 1.6, and 1.7. Fermentation with any of the three strains showed production of mannitol and fructose, as well as consumption of glucose. Table 4. Sample Strain Fructose (wt%) Mannitol (wt%) Glucose (wt%) Sucrose (wt%) 1.1 - 1.47 0.00 1.36 19.88xamp e – oma o as e ermen a on

[0072] Table 5 outlines compositions used for tomato paste fermentations. Each fermentate was inoculated with 3.8% of the indicated Leuconostoc sp.. Fermentations were carried out in water. The cultures outlined in Table 5 were fermented at 25 ºC for 24 hours without stirring. This experiment used two different sources of tomato solids (i) a 28 Brix tomato paste and (ii) a 21 Brix tomato pulp. The source of tomato solids is indicated in Table 2 along with the wt% tomato solids used in each sample. The pH of each sample was adjusted to the final pH shown in Table 5 using sodium hydroxide. Table 5. Sample Strain Tomato Solids (wt%) Sucrose (wt%) Yeast Extract (wt%) pHPT-1807-WO-PCT 2.5 - 10 (paste) 20 0.5 7.0 2.6 B3K7 10 (paste) 20 0.5 7.75ºC and 250 rpm using a Rapid Visco Analyzer (RVA). As demonstrated in Table 6, most samples showed significantly increased viscosity relative to the non-fermented tomato paste blank. However, there is some strain variability in the absolute increase in viscosity over the blank. Sample 2.7 did not show an increase in viscosity.

[0074] While the pH level of each fermentate varied based on strain and tomato solids concentration, the pH of all tomato fermentate productions was lower (higher acidity) than the corresponding blank samples that were not fermented. In general, pH increased (acidification decreased) as the tomato solids concentration increased. Table 6. Sample Strain Viscosity (cP) pH (start) pH (end)PT-1807-WO-PCT 2.12 C18X24 3465 7.59 4.71

[0075] polyol content by HPLC. Table 7 show the resulting organic acid, sugar, and polyol content of each tomato paste fermentation product.

[0076] In general, fermentation with strains B3K7 and C18X24 resulted in full consumption of the citric acid present in the starting tomato paste (as observed by the citric acid concentration in the un-fermented blank sample) and produced significant amounts of lactic and acetic acid. On the contrary, fermentation with the C22B11 strain did not significantly reduce the citric acid concentration but did still product lactic acid and acetic acid.

[0077] The blank samples (2.1, 2.5, and 2.9) retained the initial sucrose concentration near 20 wt%, while fermentation with strains B3K7 and C22B11 consumed most or all of the initial sucrose. Fermentation with C18X24 consumed a significant amount of sucrose but did not complete consume the initial concentration of 20 wt% sucrose. If the fermentation time was extended, it is believed that all the sucrose would be consumed for samples 2.4, 2.8, 2.10, and 2.30. Fermentation with any of the three strains showed production of mannitol and fructose, as well as consumption of glucose. Table 7. seMetabolite (wt%) lnise 0 5 8PT-1807-WO-PCT 2.11 C22B11 0.59 0.84 0.73 6.30 4.35 0.55 0.00 2.12 C18X24 0.00 1.12 0.64 3.89 1.40 0.73 2.30

[0078] Table 8 outlines compositions used for tomato paste fermentations. Each fermentate was inoculated with 3.8% of the indicated Leuconostoc sp.. Fermentations were carried out in water. The cultures outlined in Table 8 were fermented at 25 ºC for 24 hours without stirring. This experiment used two different sources of tomato solids (i) a 28 Brix tomato paste and (ii) a 21 Brix tomato pulp. The source of tomato solids is indicated in Table 2 along with the wt% tomato solids used in each sample. The pH of each sample was adjusted to the final pH shown in Table 8 using sodium hydroxide. Table 8. Sample Strain Tomato Solids (wt%) Sucrose (wt%) Yeast Extract (wt%) pH 31 C18X24 10 t 18 05 760

[0079] Apparent viscosity (cP) of the samples outlined in Table 8 was measured at 25ºC and 250 rpm using a Rapid Visco Analyzer (RVA) after heating at 95 ºC for 1 minute and stirring at 1,000 rpm for 1 minute to assess shear and heat resistance. As demonstrated in Table 9, most samples showed significantly increased viscosity relative to the non-fermented tomato paste blank. However, there is some strain variability in the absolute increase in viscosity over the blank. Sample 2.7 did not show an increase in viscosity.

[0080] While the pH level of each fermentate varied based on strain and tomato solids concentration, the pH of all tomato fermentate productions was lower (higher acidity) than the corresponding blank samples that were not fermented. In general, pH increased (acidification decreased) as the tomato solids concentration increased.PT-1807-WO-PCT Table 9. Sample Strain Viscosity (cP) pH (start) pH (end) 3.1 C18X24 3395 7.60 4.40

[0081] . . sugars, and polyol content by UPLC. Table 10 show the resulting organic acid, sugar, and polyol content of each tomato paste fermentation product.

[0082] In general, fermentation with strains B3K7 and C18X24 resulted in full consumption of the citric acid present in the starting tomato paste (as observed by the citric acid concentration in the un-fermented blank sample) and produced significant amounts of lactic and acetic acid. On the contrary, fermentation with the C22B11 strain did not significantly reduce the citric acid concentration but did still product lactic acid and acetic acid.

[0083] The blank samples (3.5, 3.6, and 3.7) retained a significate amount of the initial sucrose concentration of 20 wt%, while fermentation with strains B3K7, C18X24, and C22B11 consumed all of the initial sucrose. Fermentation with any of the three strains showed production of mannitol and fructose, as well as consumption of glucose. Table 10. seMetabolite (wt%) lnisePT-1807-WO-PCT 3.3 C18X24 0.00 1.28 0.72 8.27 2.55 1.20 0.00 3.4 B3K7 0.00 0.80 1.02 4.86 4.81 0.44 0.00 7 9 8

[0084] Pasta sauce samples were prepared to test the sensory properties of the tomato paste fermentate of sample 3.3. The pasta samples were prepared with the ingredients outlined in Table 11. First, tomato compositions were prepared by mixing concentrated tomato paste (tomato composition 1) or concentrated tomato paste and diced tomato (tomato composition 2) with water to form the tomato component of the sauce. Next, the tomato component was mixed with the remainder of ingredients outlined in Table 11 and heated at 92 ºC for 10 minutes to pasteurize the sauce. Immediately before sampling to the untrained panelists, 20 g of the pasta sauce was combined with 20 g of cooked plain pasta.

[0085] The panel included 97 untrained sensory panelists, who were asked to evaluate various sensory properties of the tomato sauce samples. Untrained panelists received coded samples of Pasta Sauce A and Pasta Sauce B to sample and evaluate. Untrained panelists were asked to evaluate the samples individually (for consistency, acidity, sweetness, and tomato flavor; Tables 13 and 14) and to indicate which sample was more acidic, more slaty, higher sweetness, more tomato flavor, and thicker (Table 12). Likewise, untrained panelists received coded samples of Pasta Sauce C and Pasta Sauce D and were asked to do the same analyses (Tables 15-17).

[0086] Results show that the pasta sauces prepared with the tomato paste fermentate are more acidic, sweeter, and have more tomato flavor. Additionally, these results demonstrate that the tomato paste fermentates add saltiness without added sodium chloride. For both pasta sauces B and D, which include the tomato-paste fermentate but included less sodium chloride, the saltiness was similar to pasta sauces A and C respectively, but with less salt. Similarly, pasta sauces B and D, which include the tomato-paste fermentate but included less or no added starch, the thickness was similar to pasta sauces A and C respectively, but with less or no added starch. Pasta sauces B and D, which include the tomato-paste fermentate but included no added sucrose, whereas sweet or sweeter than pasta sauces A and C respectively, but without the added sucrose. These results demonstrate that the use of the tomato paste fermentates described herein can reduce or replace other ingredients (e.g., starch, sucrose, added sugars, and / or salt) used in food products.PT-1807-WO-PCT Table 11. Pasta Sauce Ingredient (wt%) A B C Dy p % of Panelists Pasta Sauce A Pasta Sauce B *Table 13 – Pasta Sauce A % of Panelists Not enough Just right Too muchPT-1807-WO-PCT Table 14 – Pasta Sauce B % of Panelists Not enough Just right Too much Thickness 59.79 39.18 1.03% of Panelists Pasta Sauce C Pasta Sauce D More Acidic 31 66*Table 16 – Pasta Sauce C % of Panelists Not enough Just right Too muchTable 17 – Pasta Sauce D % of Panelists Not enough Just right Too muchPT-1807-WO-PCT CLAUSES DESCRIBING THE INVENTION Clause 1. A composition comprising: a tomato paste; at least one lactic acid bacterium selected from Leuconostoc citreum bacterium and Leuconostoc pseudomesenteroides bacterium; and sucrose; wherein the pH of the composition is at least pH 6.5. Clause 2. The composition of clause 1, further comprising enzyme activating agents, preferably selected from a source of minerals and / or salts. Clause 3. The composition of clause 2, wherein the enzyme activating agents are selected from yeast extract, peptones, potassium salts such as monopotassium phosphate, magnesium salts such as magnesium sulfate, manganese salts such as manganese (II) sulfate, calcium salts such as calcium chloride, iron salts such as iron sulfate, and surfactants such as polysorbate 80, and combinations thereof. Clause 4. The composition of any preceding clause, wherein the composition comprises a base selected from the group consisting of sodium hydroxide, potassium hydroxide, or combinations thereof, such that the pH of the combination of the tomato paste, bacterium, and sucrose is raised to at least pH 6.5. Clause 5. A method for fermenting a tomato paste comprising: (i) fermenting the composition of any preceding clause for a time and under conditions sufficient to produce a fermented tomato paste product. Clause 6. The composition or method of any preceding clause, wherein the composition comprises between 1 wt% and 18 wt%, 2 wt% and 15 wt%, or 4 wt% and 12 wt% tomato solids and / or between 5 wt% and 40 wt%, 7 wt% and 30 wt%, 9 wt% and 25 wt% or 10 wt% and 20 wt% sucrose. Clause 7. The composition or method of any preceding clause, wherein the Leuconostoc citreum bacterium is selected from the group consisting of Leuconostoc citreum B3K7 (BCCMPT-1807-WO-PCT Accession No. LMG P-32801), Leuconostoc citreum C22B11 (BCCM Accession No. LMG P- 32800), and Leuconostoc pseudomesenteroides C18X24 (BCCM Accession No. LMG P-33195). Clause 8. The composition or method of any preceding clause, wherein the tomato paste has a tomato solids content between 20 wt% and 45 wt%, 22 wt% and 42 wt%, or between 25 wt% and 40wt % prior to addition to the composition.Clause 9. The method of any one of clauses 5-8, wherein the composition is fermented for at least 6, at least 12, at least 18, or at least 24 hours; and / or the composition is fermented at a temperature between 20 ºC and 30 ºC, between 22 ºC and 28 ºC, between 24 ºC and 26 ºC, or about 25 ºC. Clause 10. The method of any one of clauses 5 to 9, wherein the method is a method for increasing viscosity of a tomato paste and the fermented tomato paste product has a higher viscosity than an equivalent tomato paste composition that has not been fermented or contacted with the Leuconostoc citreum or the Leuconostoc pseudomesenteroides bacterium; and / or the method is a method for altering one or more sensory attributes of a tomato paste and the fermented tomato paste product has altered sensory attribute, preferably increased sweetness or increased acidity, relative to an equivalent tomato paste composition that had not been fermented or contacted with the Leuconostoc citreum or the Leuconostoc pseudomesenteroides bacterium. Clause 11. The method of any one of clauses 5 to 10 wherein the fermented tomato paste product is further pasteurized rendering the Leuconostoc citreum or the Leuconostoc pseudomesenteroides bacterium non-viable. Clause 12. A composition, preferably obtained by the method of any one of clauses 5 to 11, comprising a fermented tomato paste and at least one Leuconostoc citreum or Leuconostoc pseudomesenteroides bacterium. Clause 13. The composition of clause 12, wherein the composition comprises fructose, alpha-glucan, mannitol, and / or organic acids, and optionally,PT-1807-WO-PCT - wherein the composition is substantially free of sucrose and / or - wherein the composition is substantially free of starch and / or - wherein the composition is substantially free of vinegar or added citric acid and / or - wherein the composition is substantially free of crystalline methyl cellulose and derivatives thereof. Clause 14. The composition of clause 12 or 13, wherein the composition comprises between 1 wt% and 20 wt%, between 2 wt% and 15 wt%, or between 5 wt% and 10 wt% alpha-glucan. Clause 15. The composition of any one of clauses 12 to 14 wherein the Leuconostoc citreum or the Leuconostoc pseudomesenteroides bacterium is non-viable. Clause 16. A tomato-based food product comprising as an ingredient the composition according to any one of clauses 12 to 15 and at least one additional food ingredient, preferably selected from the group consisting of salt, spices, herbs, peppers, carrots, onions, garlic, sucrose, vegetable oils, preservatives, and flavoring agents. Clause 17. The tomato-based food product of clause 16, wherein the food product is selected from a tomato paste, a tomato sauce, a tomato passata, a tomato ketchup, a barbecue sauce, a pizza sauce, or a tomato soup. Clause 18. A ready-made meal food product, for example a pizza, comprising the composition according to any one of clauses 12 to 15 or the tomato-based food product according to one of clauses 16 or 17. Clause 19. The food product of clause 18 or the tomato-based food product of claims 16 or 17, wherein the food product is substantially free of sucrose and / or the food product is substantially free of added sugars and / or the food product is substantially free of starch and / or the food product is substantially free of added preservatives and / or the composition is substantially free of crystalline methyl cellulose and derivatives thereof. Clause 20. The food product of clause 18 or the tomato-based food product of clause 16 or 17, wherein the food product has a reduced sucrose content and / or reduced added sugars contentPT-1807-WO-PCT and / or a reduced starch content and / or a reduced preservatives content and / or a reduced crystalline methyl cellulose (and derivates thereof) content compared to a food product comprising a tomato paste composition that has not been fermented or contacted with the Leuconostoc citreum or the Leuconostoc pseudomesenteroides bacterium. Clause 21. Use of a Leuconostoc citreum or a Leuconostoc pseudomesenteroides bacterium to increase the viscosity of a tomato paste by fermenting the tomato paste with the Leuconostoc citreum or the Leuconostoc pseudomesenteroides bacterium in the presence of sucrose. Clause 22. Use of a Leuconostoc citreum or a Leuconostoc pseudomesenteroides bacterium to increase the acidity and / or increase the sweetness of a tomato paste by fermenting the tomato paste with the Leuconostoc citreum or the Leuconostoc pseudomesenteroides bacterium in the presence of sucrose. Clause 23. Use of a Leuconostoc citreum or a Leuconostoc pseudomesenteroides bacterium to reduce the salt content of a tomato-based food product by using a tomato paste, fermented with the Leuconostoc citreum or the Leuconostoc pseudomesenteroides bacterium in the presence of sucrose, in the tomato-based food product. Clause 24. Use of a Leuconostoc citreum or a Leuconostoc pseudomesenteroides bacterium to reduce the amount of starch or eliminate starch in a tomato-based food product by using a tomato paste, fermented with the Leuconostoc citreum or the Leuconostoc pseudomesenteroides bacterium in the presence of sucrose, in the tomato-based food product. Clause 25. Use of a Leuconostoc citreum or a Leuconostoc pseudomesenteroides bacterium to reduce the amount of sucrose or eliminate sucrose in a tomato-based food product by using a tomato paste, fermented with the Leuconostoc citreum or the Leuconostoc pseudomesenteroides bacterium in the presence of sucrose, in the tomato-based food product. Clause 26. The use of any one of clauses 21 to 25, wherein prior to the fermentation, the tomato solids concentration is between 1 wt% and 50 wt%, 2 wt% and 18 wt%, or 4 wt% and 15 wt%; and / orPT-1807-WO-PCT the sucrose concentration is between 5 wt% and 40 wt%, 7 wt% and 30 wt%, 9 wt% and 25 wt% or 10 wt% and 20 wt% sucrose.

Claims

PT-1807-WO-PCT CLAIMS 1. A composition comprising: ^ a tomato paste; ^ at least one lactic acid bacterium selected from Leuconostoc citreum bacterium and Leuconostoc pseudomesenteroides bacterium; and ^ sucrose; wherein the pH of the composition is at least pH 6.

5.

2. The composition of claim 1, further comprising enzyme activating agents, preferably selected from a source of minerals and / or salts, for example the enzyme activating agents are selected from yeast extract, peptones, potassium salts such as monopotassium phosphate, magnesium salts such as magnesium sulfate, manganese salts such as manganese(II) sulfate, calcium salts such as calcium chloride, iron salts such as iron sulfate, and surfactants such as polysorbate 80, and combinations thereof.

3. The composition of any preceding claim, wherein the composition comprises a base selected from the group consisting of sodium hydroxide, potassium hydroxide, or combinations thereof, such that the pH of the combination of the tomato paste, bacterium, and sucrose is raised to at least pH 6.

5.

4. A method for fermenting a tomato paste comprising: (i) fermenting the composition of any preceding claim for a time and under conditions sufficient to produce a fermented tomato paste product.

5. The composition or method of any preceding claim, wherein the composition comprises between 1 wt% and 18 wt%, 2 wt% and 15 wt%, or 4 wt% and 12 wt% tomato solids and / or between 5 wt% and 40 wt%, 7 wt% and 30 wt%, 9 wt% and 25 wt% or 10 wt% and 20 wt% sucrose.

6. The composition or method of any preceding claim, wherein the Leuconostoc citreum bacterium is selected from the group consisting of Leuconostoc citreum B3K7 (BCCMPT-1807-WO-PCT Accession No. LMG P-32801), Leuconostoc citreum C22B11 (BCCM Accession No. LMG P- 32800), and Leuconostoc pseudomesenteroides C18X24 (BCCM Accession No. LMG P-33195).

7. The composition or method of any preceding claim, wherein the tomato paste has a tomato solids content between 20 wt% and 45 wt%, 22 wt% and 42 wt%, or between 25 wt% and 40wt % prior to addition to the composition.

8. The method of any one of claims 4-7, wherein the composition is fermented for at least 6, at least 12, at least 18, or at least 24 hours; and / or the composition is fermented at a temperature between 20 ºC and 30 ºC, between 22 ºC and 28 ºC, between 24 ºC and 26 ºC, or about 25 ºC.

9. The method of any one of claims 4 to 8, wherein the method is a method for increasing viscosity of a tomato paste and the fermented tomato paste product has a higher viscosity than an equivalent tomato paste composition that has not been fermented or contacted with the Leuconostoc citreum or the Leuconostoc pseudomesenteroides bacterium; and / or the method is a method for altering one or more sensory attributes of a tomato paste and the fermented tomato paste product has altered sensory attribute, preferably increased sweetness or increased acidity, relative to an equivalent tomato paste composition that had not been fermented or contacted with the Leuconostoc citreum or the Leuconostoc pseudomesenteroides bacterium.

10. The method of any one of claims 4 to 9 wherein the fermented tomato paste product is further pasteurized rendering the Leuconostoc citreum or the Leuconostoc pseudomesenteroides bacterium non-viable.

11. A composition, preferably obtained by the method of any one of claims 4 to 10, comprising a fermented tomato paste and at least one Leuconostoc citreum or Leuconostoc pseudomesenteroides bacterium, wherein the bacterium is non-viable.

12. The composition of claim 11, wherein the composition comprises fructose, alpha-glucan, mannitol, and / or organic acids, and optionally,PT-1807-WO-PCT - wherein the composition is substantially free of sucrose and / or - wherein the composition is substantially free of starch and / or - wherein the composition is substantially free of vinegar or added citric acid and / or - wherein the composition is substantially free of crystalline methyl cellulose and derivatives thereof.

13. A tomato-based food product comprising as an ingredient the composition according to claim 11 or 12 and at least one additional food ingredient, preferably selected from the group consisting of salt, spices, herbs, peppers, carrots, onions, garlic, sucrose, vegetable oils, preservatives, and flavoring agents, for example, the food product is selected from a tomato paste, a tomato sauce, a tomato passata, a tomato ketchup, a barbecue sauce, a pizza sauce, or a tomato soup.

14. The food product of claim 13, wherein the food product is substantially free of sucrose and / or the food product is substantially free of added sugars and / or the food product is substantially free of starch and / or the food product is substantially free of added preservatives and / or the composition is substantially free of crystalline methyl cellulose and derivatives thereof.

15. Use of a Leuconostoc citreum or a Leuconostoc pseudomesenteroides bacterium to increase the viscosity of a tomato paste by fermenting the tomato paste with the Leuconostoc citreum or the Leuconostoc pseudomesenteroides bacterium in the presence of sucrose.

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