Process for producing fermented milk products with enhanced levels of probiotics

Abstract

The present invention relates to compositions and methods for producing fermented milk products with large amounts of probiotic bacteria. In particular, the present invention relates to a process for producing fermented milk, comprising adding to a milk base: (i) a starter culture containing at least one lactose-deficient Streptococcus thermophilus strain capable of metabolizing non-lactose sugars and at least one lactose-deficient Lactobacillus strain capable of metabolizing non-lactose sugars; (ii) one or more non-lactose sugars that can be metabolized by lactic acid bacteria, in an amount adjusted to be depleted when the fermented milk product has a pH of 4.9 to 5.5; and (iii) a probiotic strain selected from Lactobacillus strains and Bifidobacterium strains. Additionally, the present invention relates to compositions and fermented milk food or feed products produced by the process of the present invention.

Description

[Technical Field]

[0001] FIELD OF THE INVENTION The present invention relates to compositions and methods for producing fermented dairy products with increased amounts of probiotic bacteria. [Background technology]

[0002] Background of the Invention Probiotic strains such as Lactobacillus rhamnosus, Lactobacillus paracasei, Lactobacillus acidophilus, Bifidobacterium longum, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium animalis subsp. lactis, and Bifidobacterium infantis are widely used in fermented dairy products.

[0003] These probiotic strains grow very slowly when inoculated into milk as a single strain. Additionally, some strains are unable to acidify below pH 6.0 within 24 hours; for example, see Figure 1, which shows that BB-12® and LGG® (BB-12® and LGG® are registered trademarks of Chr. Hansen A / S), respectively, do not grow / acidify sufficiently when inoculated without yogurt cultures. In combination with yogurt cultures, probiotic strain(s) can grow slightly better than single strains, but growth of more than 1 log is rare. Due to the taste and flavor desired by consumers, typical yogurt fermentation is stopped at pH 4.60-4.55. Additionally, for safety reasons, it is important to achieve a low pH, e.g., below about 5.5, such as pH 4.60-4.55. At this point (pH 4.60–4.55), the yogurt starters, Streptococcus thermophilus (ST) and Lactobacillus delbrueckii subsp. bulgaricus (LB), become dominant over the probiotic strain(s). Typically, the final probiotic yogurt contains approximately 5E+08–1E+09 CFU / mL of ST and LB, and 2–3E+07–1E+08 CFU / mL of probiotic strains.

[0004] Additionally, over the shelf life of a typical probiotic yogurt (i.e., over 50-60 days of storage, which is the typical shelf life of freshly fermented products in North America and some other parts of the world), the probiotic cell count decreases. For example, over the shelf life, the cell count of Bifidobacterium BB-12® typically decreases by 0.5-1 log over 50-60 days, depending on the yogurt culture, milk base, culture, and storage conditions. The cell count of LA-5® (LA-5® is a registered trademark of Chr. Hansen A / S) typically decreases by 1-2 log over 50-60 days of storage.

[0005] For certain markets or for certain types of products, it is desired to achieve higher probiotic counts (2-3E+07 to 1E+08 CFU (colony forming units) / mL) than is achievable by combining conventional yogurt cultures with probiotic strain(s), particularly where the cell count is maintained over the shelf life of the product. Examples of these products are:

[0006] 1) Fermented Probiotic Shot, which must have a documented level of probiotics (1E+09 CFU / serving) in 65ml of product after a 60-day shelf life; 2) probiotic yogurt with documented levels of probiotics (1E+09 CFU / serving) present for longer than 50–60 days; 3) Probiotic yogurt with very high counts (10-20E+09 CFU / serving); and 4) Freeze-dried yogurt "pearls" (pellets) and drops (wafers), The probiotic yogurt introduced in this application must contain a very high cell count of probiotic strains (5E+08 CFU / g) to ensure an effective amount (1E+09 CFU / serving at the end of the shelf life) after processing, freezing and freeze-drying.

[0007] Specially designed culture and strain combinations can support the growth of, for example, Bifidobacterium BB-12® at up to 1-2E+08 CFU / mL (see, e.g., WO 2008 / 148561). Higher counts of some probiotic strains can also be achieved with higher inoculation rates (5-10 times higher, 0.05%-0.1%), but this solution is expensive and rarely used.

[0008] WO2017 / 125600 shows that co-culture of lactose(-)sucrose(+)S. thermophilus (ST) in combination with L. paracasei CRL431 under certain conditions resulted in higher cell numbers of L. paracasei CRL431 when compared to co-culture of lactose(+)S. thermophilus (ST) in combination with L. paracasei CRL431.

[0009] There is a need for further compositions and methods for producing fermented milk products with high cell counts of viable probiotic cells such as Bifidobacterium animalis subsp. lactis, BB-12®, Lactobacillus acidophilus, LA-5®, or Lactobacillus rhamnosus, LGG®, particularly where the viable cell count increases over the storage period of the fermented milk product, preferably at 4°C, which is typically 60 days. Summary of the Invention

[0010] The present invention provides the following: a) a starter culture comprising at least one lactose-deficient Streptococcus thermophilus strain capable of metabolizing non-lactose sugars and at least one lactose-deficient Lactobacillus strain capable of metabolizing non-lactose sugars, preferably a lactose-deficient Lactobacillus delbrueckii subsp. bulgaricus strain; and b) one or more non-lactose sugars that can be metabolized by the lactic acid bacteria defined in a); wherein the non-lactose sugar(s) are present in the composition in an amount adjusted to be depleted when, during fermentation of a milk base in the presence of a probiotic strain selected from the group consisting of Lactobacillus strains and Bifidobacterium strains, the pH of the fermented milk product is 4.9 to 5.5, such as 5.0 to 5.4, preferably about 5.3 (e.g. about 0.41% sucrose, where % is weight per volume (% w / v) of the total amount of milk base, such that when the milk base contains about 2 wt% lipids and about 4.1 wt% protein, the starter culture of a) is added, preferably as a frozen concentrated culture, in an amount of about 0.01% weight per volume (% w / v) of the total amount of milk base, and the fermentation temperature is about 38°C), and the amount of probiotic bacteria present in the fermented milk product is: - only with probiotic bacteria (as mentioned earlier, probiotic strains grow very slowly when inoculated into milk as a single strain, see also Figure 1), or - using a starter culture comprising at least one Streptococcus thermophilus strain that is not lactose-deficient and at least one Lactobacillus strain that is not lactose-deficient, such as a Lactobacillus delbrueckii subsp. bulgaricus strain (traditional lactose(+) yogurt culture), or - using a starter culture comprising at least one lactose-deficient Streptococcus thermophilus strain capable of metabolizing non-lactose sugars and at least one lactose-deficient Lactobacillus strain capable of metabolizing non-lactose sugars, such as a lactose-deficient Lactobacillus delbrueckii subsp. bulgaricus strain, in the presence of an amount of sucrose adjusted to depletion when the pH of the fermented milk is lower than 4.9, such as about 4.55 (for example 0.9% sucrose, where % is a weight / volume percentage (w / v%) based on the milk base, the starter culture being added in an amount of 0.01% w / v of the total amount of milk base when the milk base contains about 2% by weight of lipids and about 4.1% by weight of protein, preferably as a frozen concentrated culture, and the fermentation temperature is 38°C), This is an increase compared to the amount of probiotic bacteria present in fermented fermented dairy products.

[0011] In addition, there is improved or enhanced survival of the probiotic cells over an extended period of time, for example over a storage period of at least 60 days at about 4° C. For example, the increased amount of viable probiotic bacteria present in the fermented milk product is maintained over an extended period of time, immediately after fermentation is complete, preferably for more than 1 day, such as more than 15 days or more than 45 days, and even for more than 60 days after fermentation is complete. Thus, the total cell number of viable probiotic strains in the presence of the starter culture of the invention as defined in a) above is increased compared to the total cell number of viable probiotic strains in the absence of the starter culture of the invention as defined in a) above, and this increase is maintained over an extended period of time, for example over a storage period of at least 60 days, preferably at about 4° C.

[0012] Thus, the present invention comprises the following steps: i. A milk base, comprising: a. a starter culture of lactic acid bacteria comprising at least one lactose-deficient Streptococcus thermophilus strain capable of metabolizing non-lactose sugars and at least one lactose-deficient Lactobacillus strain capable of metabolizing non-lactose sugars, preferably a lactose-deficient Lactobacillus delbrueckii subsp. bulgaricus strain; one or more non-lactose sugars that can be metabolized by lactic acid bacteria as defined in ba, wherein the non-lactose sugar(s) are added in an amount adjusted to be depleted when the pH of the fermented milk product is between 4.9 and 5.5, such as between 5.0 and 5.4, preferably about 5.3; and c. a probiotic strain selected from the group consisting of a Lactobacillus strain and a Bifidobacterium strain; Add; and ii. fermenting the milk base for a period of time until a target pH (more preferably about 4.55, and even more preferably about 4.6 to about 4.3, and even more preferably about 4.8 to about 4.0) is achieved to obtain a fermented milk product; The present invention provides a process for producing a fermented milk product comprising: The present invention further provides a fermented milk product produced by the process of the invention, as well as a food or feed product comprising at least one lactose-deficient Streptococcus thermophilus strain capable of metabolizing non-lactose sugars and at least one lactose-deficient Lactobacillus strain capable of metabolizing non-lactose sugars, preferably a lactose-deficient Lactobacillus delbrueckii subsp. bulgaricus strain, and a probiotic strain selected from the group consisting of Lactobacillus strains and Bifidobacterium strains, preferably wherein the probiotic Lactobacillus strain is a lactose-deficient Lactobacillus and wherein the probiotic Lactobacillus strain is not a Bacillus paracasei strain, and even more preferably wherein the probiotic Lactobacillus strain is not L. paracasei strain CRL431 deposited as ATCC 55544 or L. paracasei strain CHCC2115 deposited as DSM 19465, and wherein the food or feed product comprises more than 1.3E+08 CFU of probiotic bacteria per g of fermented milk product (CFU / g), preferably more than 2E+08 CFU / g, even more preferably 5E+08 CFU / g of the probiotic strain after fermentation, preferably after storage for at least 1 day at about 4°C.

[0013] Furthermore, the present invention provides the following: a) a starter culture of lactic acid bacteria comprising at least one lactose-deficient Streptococcus thermophilus strain capable of metabolizing non-lactose sugars and at least one lactose-deficient Lactobacillus strain capable of metabolizing non-lactose sugars, such as a lactose-deficient Lactobacillus delbrueckii subsp. bulgaricus strain; and b) one or more non-lactose sugars that can be metabolized by the lactic acid bacteria defined in a), wherein the non-lactose sugar(s) are present in the composition in an amount adjusted to be depleted during fermentation of a milk base in the presence of a probiotic strain selected from the group consisting of Lactobacillus and Bifidobacterium strains when the pH of the fermented milk product is between 4.9 and 5.5, such as between 5.0 and 5.4, preferably about 5.3; The present invention provides a composition for producing a fermented dairy product comprising:

[0014] In addition, the present invention provides the following: a) a starter culture of lactic acid bacteria comprising at least one Streptococcus thermophilus strain that is not lactose-deficient and at least one Lactobacillus strain that is not lactose-deficient, preferably a L. delbrueckii subsp. bulgaricus strain that is not lactose-deficient; and / or b) i. a starter culture of lactic acid bacteria comprising at least one lactose-deficient Streptococcus thermophilus strain capable of metabolizing non-lactose sugars and at least one lactose-deficient Lactobacillus strain capable of metabolizing non-lactose sugars, preferably a lactose-deficient Lactobacillus delbrueckii subsp. bulgaricus strain, and ii. one or more non-lactose sugars that can be metabolized by the lactic acid bacteria defined under i), wherein the non-lactose sugar(s) are present in the composition in an amount adjusted to be depleted when the pH of the fermented milk product is between 4.9 and 5.5, such as between 5.0 and 5.4, preferably about 5.3; The present invention provides use of the composition of the present invention for increasing the number of viable probiotic cells in a fermented milk product or improving the survival of probiotic cells over an extended period of time, preferably 60 days, preferably at 4°C, compared to a fermented milk product fermented with a composition comprising [Brief explanation of the drawings]

[0015] [Figure 1]Acidification profiles of Bifidobacterium, BB-12® (Bifidobacterium animalis subsp. lactis strain, BB-12® deposited as DSM 15954) (BB-12®, A, solid line) and L. rhamnosus, LGG® (Lactobacillus rhamnosus strain, LGG®, deposited as ATCC 53103) (LGG®, A, dashed line) inoculated into a milk base at 0.01% and incubated at 38°C. [Figure 2] Acidifix® 1.0 (Acidifix® is a registered trademark of Chr. Hansen A / S) and Bifidobacterium BB-12® (Bifidobacterium animalis subsp. lactis strain BB-12®, deposited as DSM 15954) ("Acidifix® 1.0, BB-12®", dotted line), Acidifix® 1.0, BB-12® and LA-5® (Lactobacillus acidophilus strain LA-5®, deposited as DSM 13241) were inoculated into a milk base and incubated at 38°C. Acidification profiles of the combination of Acidifix® 1.0, BB-12® and L. rhamnosus, LGG® (deposited as Lactobacillus rhamnosus strain, LGG®, ATCC 53103) (“Acidifix® 1.0, BB-12® and LGG®”, solid line) or Acidifix® 1.0, BB-12® and L. rhamnosus, LGG® (deposited as Lactobacillus rhamnosus strain, LGG®, ATCC 53103) (“Acidifix® 1.0, BB-12® and LGG®”, dashed line). [Figure 3] Acidification profile of Acidifix® 1.0 + 0.01% BB-12® in milk containing 0.41% (B) and 0.90% sucrose (D). YoFlex® Mild® 1.0 + 0.01 BB-12® (E) was used as a control (YoFlex® Mild is a registered trademark of Chr. Hansen A / S). % sucrose is based on milk base (w / v). DETAILED DESCRIPTION OF THE INVENTION

[0016] Detailed disclosure of the present invention Process for producing fermented milk products The present invention comprises the following steps: i. A milk base, comprising: a. a starter culture of lactic acid bacteria (LAB) comprising at least one lactose-deficient Streptococcus thermophilus strain capable of metabolizing non-lactose sugars and at least one lactose-deficient Lactobacillus strain capable of metabolizing non-lactose sugars, preferably a lactose-deficient Lactobacillus delbrueckii subsp. bulgaricus strain; one or more non-lactose sugars that can be metabolized by lactic acid bacteria as defined in ba, wherein the non-lactose sugar(s) are added in an amount adjusted to be depleted when the pH of the fermented milk product is between 4.9 and 5.5, such as between 5.0 and 5.4, preferably about 5.3; and c. a probiotic strain selected from the group consisting of a Lactobacillus strain and a Bifidobacterium strain; Add; ii. fermenting the milk base for a period of time until a target or desired pH is achieved to obtain a fermented milk product; The present invention relates to a process for producing a fermented milk product comprising:

[0017] In the context of the present invention in any of its embodiments, the expression "fermented dairy product" means a food or feed product, the preparation of which involves the fermentation of a milk base by lactic acid bacteria. As used herein, "fermented dairy product" includes, but is not limited to, thermophilic fermented dairy products such as yogurt, drinking yogurt, stirred yogurt, set yogurt and yogurt-like drinks. For example, yogurt may be strained to remove most of the whey, leading to a firmer consistency than unstrained yogurt ("strained" or "high solids" yogurt).

[0018] In the context of the present invention, in any of its embodiments, the term "milk" should be understood to refer to the chyle secretion obtained by milking any mammal, such as a cow, sheep, goat, buffalo, or camel. In a preferred embodiment, the milk is cow's milk. According to the present invention, milk may be processed, and the term "milk" includes whole milk, skim milk, nonfat milk, low-fat milk, full-fat milk, low-lactose milk (e.g., ultrafiltered (UF'd) milk, where the lactose has not been digested by the lactase enzyme into glucose and galactose), or concentrated milk. Skim milk is a product of nonfat or skim milk. Low-fat milk is typically defined as milk containing about 1% to about 2% fat. Full-fat milk often contains 2% or more fat. The term "milk" is intended to encompass milk from various sources. Mammalian sources of milk include, but are not limited to, cows, sheep, goats, buffalo, camels, llamas, horses, and deer.

[0019] The term "dairy base" refers to any raw milk and / or processed dairy material that can be fermented according to the present invention. Useful dairy bases therefore include, but are not limited to, any milk or dairy product solution / suspension containing proteins, such as whole or low-fat milk, skim milk, buttermilk, reconstituted milk powder, condensed milk, milk powder, whey, whey permeate, lactose, lactose crystallization mother liquor, whey protein concentrate, or cream. Obviously, the dairy base can be derived from any mammal, for example, substantially pure mammalian milk, or reconstituted milk powder.

[0020] In a preferred embodiment of the present invention, the milk base to which the starter culture (ia), non-lactose sugars (ib) and probiotic strain (ic) are added in step i of the process of the present invention has a lactose content of 30.0 mg / ml to 70 mg / ml, preferably 35 mg / ml to 65 mg / ml, more preferably 40 mg / ml to 60 mg / ml, and most preferably 50 mg / ml to 60 mg / ml. The level of lactose is not critical; lactose can be added to the milk base, but only a small portion will be fermented by the probiotics. Preferably, the milk base contains at least about 2.5% by weight of protein, preferably about 2.9 to about 4.5% by weight of protein, even more preferably about 4 to about 4.5% by weight of protein, for example, about 4.1% by weight of protein. These amounts of protein in the milk base result in a good stirred or drinking yogurt. Preferably, the milk base contains about 0 to about 3.8% by weight of lipid, for example, about 0.5 to about 3.25% by weight of lipid. More preferably, the milk base contains about 2% by weight of lipid. In a preferred embodiment, the milk base contains about 2% by weight of lipid and about 4.1% by weight of protein. Prior to fermentation, the milk base may be homogenized and pasteurized according to methods known in the art.

[0021] As used in the context of the present invention in any of its embodiments, "homogenization" means to obtain a soluble suspension or emulsion by intensive mixing. If homogenization is carried out before fermentation, it may be carried out so as to break down the milk fat to a size so small that it cannot be separated from the milk. It may also be achieved by forcing the milk through small orifices at high pressure.

[0022] As used in the context of the present invention in any of its embodiments, "pasteurization" means treating a milk base to reduce or eliminate the presence of live organisms, such as microorganisms. Preferably, pasteurization is achieved by maintaining a specified temperature for a specified period of time. The specified temperature is usually achieved by heating. The temperature and time can be selected to kill or inactivate specific bacteria, such as harmful bacteria. A rapid cooling step may follow. For example, a milk base can be heat treated at 92°C for 3 minutes, cooled to 38°C, and then inoculated as described in step i. of the process of the present invention.

[0023] Step i. of the process of the present invention comprises adding to a milk base: a. a starter culture of lactic acid bacteria (LAB) comprising at least one lactose-deficient Streptococcus thermophilus strain capable of metabolizing non-lactose sugars and at least one lactose-deficient Lactobacillus strain capable of metabolizing non-lactose sugars, such as a lactose-deficient Lactobacillus delbrueckii subsp. bulgaricus strain; This includes adding

[0024] Preferably, the starter culture comprises two lactose-deficient Streptococcus thermophilus strains capable of metabolizing non-lactose sugars and one lactose-deficient Lactobacillus strain capable of metabolizing non-lactose sugars, preferably one lactose-deficient Lactobacillus delbrueckii subsp. bulgaricus strain. The addition of a bacterial strain to a milk base is also referred to as "inoculation" in the context of the present invention.

[0025] In the context of the present invention in any of its embodiments, the expression "lactic acid bacteria" ("LAB") refers to food-grade bacteria that produce lactic acid as the main metabolic end product of sugar fermentation. These bacteria share common metabolic and physiological characteristics and are typically Gram-positive, low GC, acid-tolerant, non-spore-forming, non-respiring, rod-shaped bacilli or cocci. During the fermentation stage, the consumption of sugars by these bacteria leads to the formation of lactic acid, which lowers the pH and leads to the formation of protein aggregates. Thus, these bacteria are involved in the acidification of milk and the texture of dairy products. The most industrially useful lactic acid bacteria are found in the order "Lactobacillales", which includes Lactococcus spp., Streptococcus spp., Lactobacillus spp., Leuconostoc spp., Pediococcus spp., and Propionibacterium spp. These are often used alone or in combination with other lactic acid bacteria as food cultures.

[0026] Lactic acid bacteria, including bacteria from the genera Lactobacillus and Streptococcus, are typically supplied to the dairy industry as either frozen (F-DVS) or freeze-dried (FD-DVS) cultures for bulk starter propagation, or as so-called direct vat set (DVS) cultures, intended for in situ incubation in fermentation vessels or vats for the production of dairy products, such as fermented milk products. Such lactic acid bacterial cultures are commonly referred to as "starter cultures" or "starters." Typically, starter cultures for yogurt contain Streptococcus thermophilus (also referred to herein as "ST" or "St") and Lactobacillus delbrueckii subsp. bulgaricus (also referred to herein as "LB" or "Lb"), and in most countries, yogurt is defined by law as a fermented milk product produced using a starter culture containing the two aforementioned strains.

[0027] In any of its embodiments, the lactic acid bacteria (LAB) starter culture according to the present invention comprises or consists of at least one lactose-deficient Streptococcus thermophilus strain capable of metabolizing non-lactose sugars and at least one lactose-deficient Lactobacillus strain capable of metabolizing non-lactose sugars, preferably a lactose-deficient Lactobacillus delbrueckii subsp. bulgaricus strain. The starter culture is responsible for the acidification of the milk base. The starter culture may be fresh, frozen, or lyophilized.

[0028] For the production of fermented milk products, the starter culture can be added in any amount. Typically, the starter culture is added in an amount to achieve a concentration of 0.001-3%, e.g., 0.05%, 0.01%, 0.015%, 0.02%, 1%, 2%, 3%, etc., preferably 0.001-0.025%, where % is weight per volume of the total amount of milk base (% w / v), such as 0.0015-0.15% w / v of the total amount of milk base, e.g., 0.01-0.015% w / v, 0.01-0.02% w / v, or 0.01-0.025% w / v. Preferably, the starter culture is added as a frozen concentrated culture in an amount of 0.01% w / v to 0.04% w / v of the total amount of milk base, e.g., 0.01% w / v or 0.02% w / v. Frozen concentrated cultures typically contain 6E+10 to 1.5E+11 CFU / g. Alternatively, the starter culture is added as a freeze-dried culture in an amount of 0.001 to 0.0025% w / v of the total milk base. More preferably, the starter culture is added as a frozen concentrated culture in an amount to achieve a concentration of about 0.01% weight per volume (% w / v) of the total milk base, preferably wherein the milk has a fat content of about 2% by weight and a protein content of about 4.1% by weight.

[0029] In a preferred embodiment, the starter culture is added to the milk base in an amount of about 1E+06 to 1E+08 CFU / ml milk base, such as about 6E+06 CFU / ml to about 1.5E+07 CFU / ml, preferably in an amount of about 5E+06 to about 1E+07 CFU / ml milk base, and even more preferably in an amount of about 1.2 to about 1.3E+07 CFU / ml (total amount of bacteria, i.e., at least one lactose-deficient Streptococcus thermophilus strain capable of metabolizing non-lactose sugars and at least one lactose-deficient Lactobacillus strain capable of metabolizing non-lactose sugars), preferably when the milk base has a fat content of about 2% lipids by weight and about 4.1% protein by weight.

[0030] As disclosed in WO 2005 / 003327, it is advantageous to add certain cryoprotectants to the starter culture. Thus, the starter culture of step ia of the process of the present invention may comprise one or more cryoprotectants selected from the group consisting of inosine-5'-monophosphate (IMP), adenosine-5'-monophosphate (AMP), guanosine-5'-monophosphate (GMP), uranosine-5'-monophosphate (UMP), cytidine-5'-monophosphate (CMP), adenine, guanine, uracil, cytosine, adenosine, guanosine, uridine, cytidine, hypoxanthine, xanthine, orotidine, thymidine, inosine, and derivatives of any of these compounds.

[0031] The terms "lactose metabolism deficient" and "lactose-deficient" are used in the context of the present invention, in any of its embodiments, to characterize LAB that have partially or completely lost the ability to use lactose as a source for cell growth or cell viability. Each LAB is capable of metabolizing one or more sugars selected from sucrose, galactose, and / or glucose, or other fermentable sugars. These sugars are not naturally present in milk in sufficient amounts to support fermentation by lactose-deficient mutants, so it is necessary to add these sugars to the milk. Lactose-deficient and partially lactose-deficient LAB can be characterized as white colonies on media containing lactose and X-Gal. Lactose-deficient LAB and methods for producing them have been broadly described, exemplified and deposited in previously published patent applications, including WO2013 / 160413, PCT / EP2015 / 063767 and PCT / EP2015 / 063742, which describe methods for producing LAB that are deficient in lactose metabolism and specific strains obtained by these methods.

[0032] The term "capable of metabolizing one or several sugars other than lactose present in milk" is used in the context of the present invention in any of its embodiments to describe the metabolic activity of lactose-deficient LAB that leads to the production of lactic acid as the main metabolic end product of sugar fermentation using sugars other than lactose.

[0033] In certain embodiments of the invention, the lactose-deficient strain(s) are capable of metabolizing one or more non-lactose sugars selected from the group consisting of sucrose, galactose and glucose, preferably sucrose, hi certain embodiments of the invention, the lactose-deficient strain(s) are capable of metabolizing galactose.

[0034] In a preferred embodiment, the at least one lactose-deficient Streptococcus thermophilus strain capable of metabolizing a non-lactose sugar and the at least one lactose-deficient Lactobacillus strain capable of metabolizing a non-lactose sugar, preferably a lactose-deficient Lactobacillus delbrueckii subsp. bulgaricus strain, comprised in the starter culture added to the milk base in step a of the present invention, are capable of metabolizing the same non-lactose sugar, which is preferably sucrose. In another embodiment, the at least one lactose-deficient Streptococcus thermophilus strain capable of metabolizing a non-lactose sugar and the at least one lactose-deficient Lactobacillus strain capable of metabolizing a non-lactose sugar, preferably a lactose-deficient Lactobacillus delbrueckii subsp. bulgaricus strain, comprised in the starter culture added to the milk base in step a of the present invention, are capable of metabolizing a different non-lactose sugar, preferably wherein the non-lactose sugar is not glucose. For example, at least one lactose-deficient Streptococcus thermophilus strain can metabolize sucrose and at least one lactose-deficient Lactobacillus strain can metabolize galactose, or vice versa.

[0035] Preferably, the lactose-deficient strain of Streptococcus thermophilus is one of the following: (a)(i) Strains deposited on June 12, 2014, at the German Collection of Microbial Cell Cultures DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Inhoffenstr. 7B, D-38124 Braunschweig under accession number: DSM28952; (ii) a strain derived from DSM28952, further characterized by the ability to form white colonies on a medium containing lactose and X-Gal; (b)(i) Strains deposited on June 12, 2014, at the German Collection of Microbial Cell Cultures DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Inhoffenstr. 7B, D-38124 Braunschweig under accession number: DSM28953; (ii) a strain derived from DSM28953, further characterized by the ability to form white colonies on a medium containing lactose and X-Gal; (c)(i) Strain deposited on August 22, 2017, at the German Collection of Microbial Cell Cultures DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Inhoffenstr. 7B, D-38124 Braunschweig under accession number: DSM32599; (ii) a strain derived from DSM32599, further characterized by the ability to form white colonies on a medium containing lactose and X-Gal; and (d)(i) the strain deposited on August 22, 2017, at the German Collection of Microbial Cell Cultures DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Inhoffenstr. 7B, D-38124 Braunschweig, under accession number DSM 32600; and (ii) a strain derived from DSM32600, further characterized by the ability to form white colonies on a medium containing lactose and X-Gal; is selected from the group consisting of:

[0036] Preferably, the lactose-deficient Lactobacillus strain present in the starter culture is a lactose-deficient Lactobacillus delbrueckii subsp. bulgaricus strain. More preferably, the lactose-deficient Lactobacillus delbrueckii subsp. bulgaricus strain is one of the following: (i) the strain deposited on June 12, 2014, at the German Collection of Microbial Cell Cultures DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Inhoffenstr. 7B, D-38124 Braunschweig, under accession number DSM28910; and (ii) a strain derived from DSM28910, further characterized by the ability to form white colonies on a medium containing lactose and X-Gal; is selected from the group consisting of:

[0037] In the context of the present invention in any of its embodiments, a "strain derived from" or a "strain derivable from" ("strain derived therefrom") or a "mutant" refers to, for example, It refers to a strain obtained from another strain (e.g., the deposited strains listed above) by genetic engineering, radiation, and / or chemical treatment. A "strain derived therefrom" or "mutant" may also be a naturally occurring mutant. A "strain derived therefrom" or "mutant" is preferably a functionally equivalent mutant, e.g., a mutant having substantially the same or improved properties as the parent strain. For example, a derived strain or mutant may be further characterized by the ability to produce white colonies on a medium containing lactose and X-Gal. In particular, a "strain derived therefrom" or "mutant" refers to a strain or a spontaneous mutant obtained by subjecting a strain of the present invention (e.g., the deposited strains listed above) to a mutagenesis treatment, including treatment with any conventionally used chemical mutagen, e.g., ethane methanesulfonate (EMS) or N-methyl-N'-nitro-N-nitroguanidine (NTG), or UV light. The mutants may have been subjected to several rounds of mutagenesis (each single round being understood as one mutagenesis step followed by a screening / selection step), although it is currently preferred to subject them to no more than 20, or no more than 10, or no more than 5 rounds (or screening / selection steps). Presently preferred mutations are those in which less than 1%, less than 0.1%, less than 0.01%, less than 0.001%, or even less than 0.0001% of the nucleotides in the bacterial genome are substituted with other nucleotides or deleted compared to the parent strain.

[0038] In a preferred embodiment of the invention, the at least one lactose-deficient Streptococcus thermophilus strain capable of metabolizing non-lactose sugars and / or the at least one lactose-deficient Lactobacillus strain capable of metabolizing non-lactose sugars, preferably L. delbrueckii subsp. bulgaricus, are proteolytic strains, preferably highly proteolytic strains.

[0039] In the context of the present invention, in any of its embodiments, a LAB is a "proteolytic LAB" if it contains an active cell wall proteinase. Cell wall proteinases hydrolyze milk proteins, such as casein, thereby improving the quality of milk as a medium for the rapid growth of LAB with amino acid auxotrophy. Cell wall proteinases have been identified and extensively characterized in numerous LAB, e.g., PrtP in L. lactis, PrtS in S. thermophilus, and PrtB in Lactobacillus delbrueckii subsp. bulgaricus (Lb. bulgaricus). Thus, proteolytic LAB can be identified by the presence of a gene encoding a cell wall proteinase. Furthermore, proteolytic LAB can be identified by the fluorescent substrate fluorescein isothiocyanate-labeled casein or FITC-casein assay, in which the increase in fluorescence upon growth of the strain in a medium containing fluorescently labeled casein for 6 hours is determined compared to a control sample without cells of the strain. Details of the assay are described, for example, in Example 1 of WO2017 / 125600.

[0040] Preferably, at least one lactose-deficient Streptococcus thermophilus strain capable of metabolizing non-lactose sugars is added to the milk base in step ia of the process of the present invention in an amount of 1E+04 to 1E+10 CFU (colony forming units) / ml milk base, preferably 1E+05 to 1E+10 CFU / ml, or 1E+06 to 1E+10 CFU / ml, or 1E+07 to 1E+09 CFU / ml, preferably when the milk base has a fat content of lipids of about 2% by weight and about 4.1% by weight of protein. More preferably, at least one lactose-deficient Streptococcus thermophilus strain capable of metabolizing non-lactose sugars, preferably sucrose, is added to the milk base in step ia of the process of the present invention in an amount of 1E+06 to 1E+08 CFU / ml milk base, preferably when the milk base has a fat content of lipids of about 2% by weight and about 4.1% by weight of protein.

[0041] Preferably, the at least one Lactobacillus strain capable of metabolizing non-lactose sugars, preferably L. delbrueckii subsp. bulgaricus, is added to the milk base in step ia of the process of the present invention in an amount of 1E+04 to 1E+10 CFU / ml milk base, preferably 1E+05 to 1E+10 CFU / ml, or 1E+06 to 1E+10 CFU / ml, or 1E+07 to 1E+09 CFU / ml, preferably when the milk base has a fat content of lipids of about 2% by weight and about 4.1% by weight of protein. More preferably, the at least one Lactobacillus strain capable of metabolizing non-lactose sugars, preferably L. delbrueckii subsp. bulgaricus, is added to the milk base in step ia of the process of the present invention in an amount of 1E+06 to 1E+08 CFU / ml milk base, preferably when the milk base has a fat content of lipids of about 2% by weight and about 4.1% by weight of protein.

[0042] As previously mentioned, in a preferred embodiment of the present invention, at least one lactose-deficient Streptococcus thermophilus strain capable of metabolizing non-lactose sugars and at least one lactose-deficient Lactobacillus strain capable of metabolizing non-lactose sugars are added to a milk base preferably having a fat content of about 2% lipids by weight and about 4.1% protein by weight in a total amount of about 1E+06 to about 1E+08 CFU / ml milk base, preferably in a total amount of about 5E+06 to about 1E+07 CFU / ml milk base, such as about 6E+06 CFU / ml to about 1.5E+07 CFU / ml, and even more preferably in a total amount of about 1.2E+07 CFU / ml to about 1.3E+07 CFU / ml (the "inoculum amount").

[0043] The bacterial cell number ratio (ST:LB) of at least one lactose-deficient Streptococcus thermophilus strain (ST) capable of metabolizing non-lactose sugars in the starter culture or in the milk base at the beginning of fermentation to at least one lactose-deficient Lactobacillus strain, preferably L. delbrueckii subsp. bulgaricus (LB), capable of metabolizing non-lactose sugars (ST:LB) can be easily determined by those skilled in the art. In certain embodiments, the ratio is in the range of 99:1 to 1:99, such as 95:5 to 5:95, 80:20 to 20:80, 70:30 to 30:70, 60:40 to 40:60, or 50:50 (ST:LB). A preferred ratio is in the range of 90:10 to 99:1 (ST:LB).

[0044] b. Non-lactose sugars that can be metabolized by the lactic acid bacteria defined in a. In the context of the present invention in any of its embodiments, the term "non-lactose sugar" means any sugar that is not lactose and that can be metabolized by the lactose-deficient LAB of the present invention. In a particular embodiment of the present invention, the non-lactose sugar is selected from the group consisting of sucrose, galactose, and glucose. Preferably, the non-lactose sugar is not glucose. Even more preferably, the non-lactose sugar is sucrose.

[0045] The non-lactose sugars are added to the milk base in an amount adjusted to be depleted when the pH of the fermented milk product is between 4.9 and 5.5, such as between 5.0 and 5.4, preferably when the pH of the fermented milk product is about 5.3. The acidification profile of the milk base can be followed by standard means known to those skilled in the art, such as an online pH measuring device.

[0046] In the context of the present invention in any of its embodiments, the term "depletion" in relation to non-lactose sugar(s) means that the concentration of non-lactose sugar(s) is zero or so low that the starter culture defined in step ia can no longer grow or the starter culture defined in step ia can no longer further acidify the milk base. It is noteworthy that growth and acidification rate / profile are directly related. An indication of the absence of growth of a yogurt starter culture is indicated by the acidification profile. Once the fermentable sugar(s) (e.g., sucrose) are depleted, the acidification curve breaks. From that point on, the slope / shape of the curve changes, indicating that only a different part of the culture mix (probiotics) is growing. The lack of growth of the starter culture in step a of the process of the present invention can also be measured, for example, by plating an ST (Streptococcus thermophilus) strain. In certain embodiments of the invention, at the end of fermentation, the concentration of "depleted" non-lactose sugars may be in the range of less than 100 mg / g, such as less than 30 mg / g, including in the range of 25 mg / g to 0.01 mg / g, or in the range of 5 mg / g to 0.01 mg / g.

[0047] In this context, metabolic fermentation of the starter culture ceases when the pH of the fermented milk product is between 4.9 and 5.5, such as between 5.0 and 5.4, preferably when the pH of the fermented milk product is about 5.3. According to the invention, fermentation of the starter culture is thereby terminated due to depletion of one or more non-lactose sugars. However, since the milk base further comprises probiotic strains capable of metabolizing sugars present in the composition, such as lactose, metabolic fermentation of the probiotic strains will continue. Indeed, in the context of the present invention, metabolic fermentation of the milk base by probiotic strains, preferably probiotic strains selected from the group consisting of Lactobacillus and Bifidobacterium strains (see below), is desired and preferably occurs according to step ii of the process of the invention.

[0048] Thus, the fermentation of the milk base by the metabolism of the starter culture (catabolism of the non-lactose sugar(s)) stops at a pH of 4.9 to 5.5, such as 5.0 to 5.4, preferably about 5.3, as the non-lactose sugar(s) are exhausted and the starter culture essentially cannot grow anymore / acidify the milk base. However, fermentation of the milk base continues because the milk base comprises further strains capable of metabolizing one or more sugars still present in the milk base, such as lactose, i.e. probiotic strains selected from the group consisting of Lactobacillus and Bifidobacterium strains, see below.

[0049] The amount of non-lactose sugar to be added to the milk base depends on many parameters, including the lactic acid bacteria used in the starter culture, the composition of the milk base, the fermentation temperature, and the desired target pH, which in this case is 4.9 to 5.5, such as 5.0 to 5.4, preferably about 5.3. The amount of non-lactose sugar to be added to the milk base can be determined empirically, and it is within the skill of one skilled in the art to perform such experiments. Thus, one skilled in the art can calculate the amount of non-lactose sugar, preferably sucrose, to be added to the milk base in step ib of the process of the invention so that the starter culture added in step ia will cease to grow, as the non-lactose sugar(s) will be used up, when the pH of the fermented milk product is 4.9 to 5.5, such as 5.0 to 5.4, preferably when the pH of the fermented milk product is about 5.3. Thus, the amount of non-lactose sugar(s) can be easily determined based on the LAB used and the desired acidification (target pH of 4.9-5.5, such as 5.0-5.4, preferably about 5.3) caused primarily by a starter culture comprising at least one lactose-deficient Streptococcus thermophilus strain capable of metabolizing non-lactose sugars and at least one lactose-deficient Lactobacillus strain capable of metabolizing non-lactose sugars, preferably L. delbrueckii subsp. bulgaricus. In most cases, sucrose, galactose, and / or glucose, preferably sucrose, are added to milk in an amount resulting in a concentration in the range of 0.4 g / L to 10 g / L, in the range of 1 g / L to 8 g / L, or in the range of 2 g / L to 6 g / L.

[0050] In a preferred embodiment, the non-lactose sugar, preferably sucrose, is added to the milk base in step ib of the process of the present invention in an amount of less than 0.9% (where % is weight per volume (w / v) of the total amount of the milk base), preferably less than 0.7%, even more preferably less than 0.5%, such as 0.41%, preferably wherein the milk base comprises about 2% lipid and about 4.1% protein by weight, the starter culture in step ia is preferably added as a frozen concentrated culture in an amount of 0.01% w / v of the total amount of milk (e.g., about 1.2-1.3E+07 CFU / ml), and the fermentation temperature is about 38°C.

[0051] For example, when the amount of starter culture added in step ia is 0.01% w / v (e.g., about 1.2-1.3E+07 CFU / ml), the non-lactose sugar(s), preferably sucrose, added in step ib is added in an amount of less than 0.9%, preferably less than 0.7%, even more preferably less than 0.5%, preferably 0.5%-0.41%, most preferably about 0.41%, where % is weight per volume (w / v) based on a milk base (% w / v), preferably where the milk base comprises about 2% by weight lipid and about 4.1% by weight protein, and the fermentation temperature is about 38°C.

[0052] c. A probiotic strain selected from the group consisting of a Lactobacillus strain and a Bifidobacterium strain. In the context of the present invention in any of its embodiments, the term "probiotic bacteria" or "probiotic strain" refers to live bacteria that are administered to a consumer in an appropriate amount for the purpose of achieving a health-promoting effect in the consumer. Probiotic bacteria are able to survive the conditions of the gastrointestinal tract after ingestion and to colonize the intestine of the consumer.

[0053] In a particular embodiment of the invention, the probiotic strain according to the invention is selected from the group consisting of bacteria of the genus Lactobacillus, such as Lactobacillus acidophilus, Lactobacillus paracasei, Lactobacillus rhamnosus, Lactobacillus paracasei, Lactobacillus delbrueckii, Lactobacillus lactis, Lactobacillus plantarum, Lactobacillus reuteri and Lactobacillus johnsonii, and bacteria of the genus Bifidobacterium, such as Bifidobacterium longum, Bifidobacterium alesentis, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium animalis subsp. lactis and Bifidobacterium infantis.

[0054] In a preferred embodiment, the probiotic Lactobacillus strain is selected from the group consisting of Lactobacillus acidophilus, Lactobacillus paracasei, Lactobacillus rhamnosus, Lactobacillus casei, Lactobacillus delbrueckii, Lactobacillus lactis, Lactobacillus plantarum, Lactobacillus reuteri, and Lactobacillus johnsonii.

[0055] In certain embodiments of the present invention, the probiotic Lactobacillus strain is selected from the group consisting of a Lactobacillus rhamnosus strain, a Lactobacillus acidophilus strain and a Lactobacillus paracasei strain.

[0056] In a preferred embodiment of the present invention, the probiotic strain is Lactobacillus rhamnosus strain LGG® deposited under ATCC 53103. In another preferred embodiment of the present invention, the probiotic strain is Lactobacillus acidophilus strain LA-5® deposited under DSM 13241. In a specific embodiment of the present invention, the probiotic strain is Lactobacillus paracasei strain CRL431 deposited under ATCC 55544, which is commercially available. In a preferred embodiment, the probiotic Lactobacillus strain is not the L. paracasei strain CRL431 deposited as ATCC 55544, or the L. paracasei strain CHCC2115 deposited on June 27, 2007 at the DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Inhoffenstr. 7B, D-38124 Braunschweig under accession number DSM 19465.

[0057] In certain embodiments of the present invention, the probiotic Bifidobacterium strain is selected from the group consisting of Bifidobacterium longum, Bifidobacterium alesentis, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium animalis subsp. lactis, and Bifidobacterium infantis.

[0058] In a specific embodiment of the present invention, the probiotic Bifidobacterium probiotic strain is Bifidobacterium animalis subsp. lactis, BB-12® (also referred to as BB-12®), deposited on September 30, 2003, with the DSM-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Mascheroder Weg. 1b, D-38124 Braunschweig, under accession number DSM 15954. Bifidobacterium, BB-12®, is a known probiotic bacterium available from Chr. Hansen A / S, Horsholm, DK. In the case of BB-12®, available clinical evidence indicates that a daily dose of at least 1E+0 to 1E+10 viable CFU of the probiotic bacterium is required. It is therefore desirable to have high levels of probiotic bacteria, for example, 1E+08 CFU or more per gram of fermented dairy product (eg, fermented dairy yogurt product).

[0059] In a preferred embodiment, step ic comprises adding to the milk base a Bifidobacterium strain, preferably selected from the group consisting of Bifidobacterium longum, Bifidobacterium alesentis, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium animalis subsp. lactis and Bifidobacterium infantis, even more preferably Bifidobacterium animalis subsp. lactis, BB-12®, deposited on 30 September 2003 at DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Mascheroder Weg. 1b, D-38124 Braunschweig under accession number DSM 15954.

[0060] For example, step ic may comprise adding to the milk base a probiotic strain belonging to the genus Bifidobacterium, preferably belonging to the species Bifidobacterium animalis, even more preferably the above-mentioned Bifidobacterium animalis subsp. lactis, BB-12®, and a probiotic strain belonging to the genus Lactobacillus, such as Lactobacillus rhamnosus and / or Lactobacillus acidophilus, preferably wherein the probiotic strain belonging to the genus Lactobacillus is not an L. paracasei strain, even more preferably wherein the probiotic Lactobacillus strain is not the L. paracasei strain CRL431 deposited as ATCC 55544 or the L. paracasei strain CHCC2115 deposited as DSM 19465.

[0061] Even more preferably, the composition of the present invention comprises a probiotic strain belonging to the species Bifidobacterium animalis, preferably the strain Bifidobacterium animalis subsp. lactis deposited under DSM 15954, BB-12®, and a probiotic strain belonging to the species Lactobacillus rhamnosus, preferably the strain deposited under ATCC 53103, LGG®, and / or a probiotic strain belonging to the species Lactobacillus acidophilus, preferably the strain deposited under DSM 13241, LA-5®.

[0062] Preferably, the probiotic Bifidobacterium strain is added to the milk base in step ic of the process of the present invention in an amount of 1E+06 to 1E+08 CFU / ml milk base, preferably 5E+06 to 5E+07 CFU / ml, more preferably about 1.2E+07 CFU / ml milk base.

[0063] Preferably, the probiotic strains are added to the milk base in step ic of the process of the present invention in an amount of 0.001-2% (where % is weight per volume of the total amount of milk base (% w / v)), e.g., 0.005%, 0.01%, 0.015%, 0.02%, etc., preferably 0.001-0.025% weight / volume of the total amount of milk base, e.g., 0.0015-0.15%, such as 0.01-0.015%, or 0.01-0.02%, or 0.01-0.025% weight / volume of the total amount of milk base. Preferably, the probiotic strains are added to the milk base in an amount to achieve a concentration of about 0.01% weight / volume of the total amount of milk base, preferably wherein the probiotic strains are added as frozen concentrated cultures, preferably wherein the milk base has a fat content of about 2% by weight and a protein content of about 4.1% by weight. When the probiotic strains are added to the milk base in step ic of the process of the present invention in an amount of about 0.001% weight / volume of the total amount of milk base, preferably the probiotic strains are added as freeze-dried concentrated cultures.

[0064] In a preferred embodiment, the cell count of BB-12® in milk inoculated with 0.01% F-DVS is about 1.2E+07 CFU / ml. In a preferred embodiment, the cell count of LA-5® in milk inoculated with 0.01% F-DVS is about 7E+06 CFU / ml. In a preferred embodiment, the cell count of LGG® in milk inoculated with 0.001% FD-DVS is about 7E+06 CFU / ml.

[0065] Thus, in a preferred embodiment, step i. of the process of the present invention comprises adding to a milk base: a. at least one lactose-deficient Streptococcus thermophilus strain capable of metabolizing non-lactose sugars and at least one lactose-deficient Lactobacillus strain capable of metabolizing non-lactose sugars, preferably at least one lactose-deficient L. delbrueckii subsp. bulgaricus strain, preferably in an amount of about 1.2-1.3E+07 CFU / ml; one or more non-lactose sugars that can be metabolized by lactic acid bacteria as defined in ba, wherein the non-lactose sugar(s) are added in an amount adjusted to be depleted when the pH of the fermented milk product is between 4.9 and 5.5, such as between 5.0 and 5.4, preferably about 5.3; and c. Bifidobacterium animalis subsp. lactis, BB-12®, deposited as DSM 15954, preferably in an amount of about 1.2E+07 CFU / ml;

[0066] or: a. at least one lactose-deficient Streptococcus thermophilus strain capable of metabolizing non-lactose sugars and at least one lactose-deficient Lactobacillus strain capable of metabolizing non-lactose sugars, preferably at least one lactose-deficient L. delbrueckii subsp. bulgaricus strain, preferably in an amount of about 1.2-1.3E+07 CFU / ml; one or more non-lactose sugars that can be metabolized by lactic acid bacteria as defined in ba, wherein the non-lactose sugar(s) are added in an amount adjusted to be depleted when the pH of the fermented milk product is between 4.9 and 5.5, such as between 5.0 and 5.4, preferably about 5.3; and c. Bifidobacterium animalis subsp. lactis, BB-12®, deposited as DSM 15954, preferably in an amount of about 1.2E+07 CFU / ml, and Lactobacillus rhamnosus strain, LGG®, deposited as ATCC 53103, preferably in an amount of about 7E+06 CFU / ml;

[0067] or: a. at least one lactose-deficient Streptococcus thermophilus strain capable of metabolizing non-lactose sugars and at least one lactose-deficient Lactobacillus strain capable of metabolizing non-lactose sugars, preferably at least one lactose-deficient L. delbrueckii subsp. bulgaricus strain, preferably in an amount of about 1.2-1.3E+07 CFU / ml; one or more non-lactose sugars that can be metabolized by lactic acid bacteria as defined in ba, wherein the non-lactose sugar(s) are added in an amount adjusted to be depleted when the pH of the fermented milk product is between 4.9 and 5.5, such as between 5.0 and 5.4, preferably about 5.3; and c. Bifidobacterium animalis subsp. lactis, BB-12®, deposited as DSM 15954, and Lactobacillus acidophilus strain, LA-5®, deposited as DSM 13241, preferably wherein said BB-12® is added in an amount of about 1.2E+07 CFU / ml and said LA-5® is added in an amount of about 7E+06 CFU / ml; This includes adding

[0068] In these preferred embodiments described above, the at least one lactose-deficient Streptococcus thermophilus strain capable of metabolizing non-lactose sugars is preferably one of the following: (a)(i) Strains deposited on June 12, 2014, at the German Collection of Microbial Cell Cultures DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Inhoffenstr. 7B, D-38124 Braunschweig under accession number: DSM28952; (ii) a strain derived from DSM28952, further characterized by the ability to form white colonies on a medium containing lactose and X-Gal; (b)(i) Strains deposited on June 12, 2014, at the German Collection of Microbial Cell Cultures DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Inhoffenstr. 7B, D-38124 Braunschweig under accession number: DSM28953; (ii) a strain derived from DSM28953, further characterized by the ability to form white colonies on a medium containing lactose and X-Gal; (c)(i) Strain deposited on August 22, 2017, at the German Collection of Microbial Cell Cultures DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Inhoffenstr. 7B, D-38124 Braunschweig under accession number: DSM32599; (ii) a strain derived from DSM32599, further characterized by the ability to form white colonies on a medium containing lactose and X-Gal; and (d)(i) the strain deposited on August 22, 2017, at the German Collection of Microbial Cell Cultures DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Inhoffenstr. 7B, D-38124 Braunschweig, under accession number DSM 32600; and (ii) a strain derived from DSM32600, further characterized by the ability to form white colonies on a medium containing lactose and X-Gal; is selected from the group consisting of:

[0069] Preferably, the lactose-deficient Lactobacillus strain present in the starter culture is a lactose-deficient Lactobacillus delbrueckii subsp. bulgaricus strain. Preferably, the lactose-deficient Lactobacillus delbrueckii subsp. bulgaricus strain is one of the following: (i) the strain deposited on June 12, 2014, at the German Collection of Microbial Cell Cultures DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Inhoffenstr. 7B, D-38124 Braunschweig, under accession number DSM28910; and (ii) a strain derived from DSM28910, further characterized by the ability to form white colonies on a medium containing lactose and X-Gal; is selected from the group consisting of:

[0070] As will be understood by those skilled in the art, step i. of the process of the present invention involves the addition of ia (starter culture), ib (non-lactose sugar(s)), and ic (probiotic strain(s)) to a milk base. The order of addition of these three elements is not relevant; for example, the starter culture may be added to the milk base first, then the non-lactose sugar(s), and then the probiotic strain(s). Alternatively, the starter culture and probiotic strain(s) may be mixed together and then simultaneously added to the milk base containing the non-lactose sugar(s). Most preferably, (i) the non-lactose sugar(s) (preferably sucrose) are first added to the milk base, and then (ii) the starter culture and probiotic strain(s) are added to the milk base, e.g., the starter culture and probiotic strain(s) are added simultaneously and at a time after the non-lactose sugar(s) have been added to the milk base. Preferably, non-lactose sugar(s), preferably sucrose, if any, is added to the milk base prior to heat treatment (eg, pasteurization) to ensure the absence of contaminants.

[0071] Typically, frozen concentrated yogurt cultures and probiotic cultures (F-DVS) contain 6E+10 to 1.5E+11 CFU / g. When inoculated at 0.01% w / v, the cell count in the milk before incubation (pre-fermentation) is preferably about 6E+06 to about 1.5E+07 CFU / ml. When inoculated at 0.02% w / v, the cell count in the milk before incubation (pre-fermentation) is preferably about 1.2E+07 to about 3E+07 CFU / ml.

[0072] Step ii of the process of the present invention involves fermenting the milk base for a period of time until a target (or desired) pH is achieved to obtain a fermented milk product.

[0073] "Fermentation", in the context of the present invention in any of its embodiments, means the conversion of sugars to alcohols or acids by the action of microorganisms. For example, fermentation in the context of the starter cultures of the present invention includes the conversion of non-lactose sugars, such as sucrose, to lactic acid.

[0074] In the context of step ii of the method of the present invention, the fermentation is carried out in the following manner: - a first stage in which the fermentation is mainly by conversion of non-lactose sugars, such as sucrose, added to the milk base in step ib into lactic acid by a starter culture of LAB containing at least one lactose-deficient Streptococcus thermophilus strain capable of metabolizing non-lactose sugars and at least one lactose-deficient Lactobacillus strain, preferably a L. delbrueckii subsp. bulgaricus strain, added in step ia; a second stage by probiotic strains as defined in the context of the present invention, which are added to the milk base in step ic, in which the fermentation mainly involves the conversion of lactose into lactic acid by the probiotic strains; Includes.

[0075] In the process of the present invention, during the first stage of fermentation, the lactose-deficient strain will metabolize the non-lactose sugar(s) until they are depleted. As shown above, in combination with yogurt cultures, the probiotic strain(s) may grow slightly better than a single strain, but still grow much slower than the yogurt species, Streptococcus thermophilus (ST) and Lactobacillus delbrueckii subsp. bulgaricus (LB), which will dominate the probiotic strain(s) at this stage.

[0076] The amount of non-lactose sugar(s) is / are added in an amount adjusted to deplete when the pH of the fermented milk product is between 4.9 and 5.5, such as 5.0 to 5.4, preferably about 5.3, so that the first stage of fermentation is finished when the pH of the milk is between 4.9 and 5.5, such as 5.0 to 5.4, preferably 5.3. At this stage, lactose-deficient strains that predominate over the probiotic strain(s) cannot grow further since they essentially cannot metabolize lactose.

[0077] However, the probiotic strain(s) selected from the group consisting of Lactobacillus and Bifidobacterium strains, including probiotic strains capable of metabolizing lactose, added to the milk base in step ic of the process of the present invention continue to acidify the milk base. Thus, in the second step, fermentation is primarily due to the metabolic activity of the probiotic strain(s). The probiotic strain(s) consume the lactose present in the milk base and continue acidification until a target (desired) pH is reached. The target (desired) pH can be from about 3.2 to less than about 4.9, preferably from about 3.6 to about 4.8, more preferably from about 4.0 to 4.6, such as about 4.0, about 4.3, about 4.4, or about 4.5, preferably from about 4.6 to about 4.5, and even more preferably about 4.55. In a preferred embodiment, the target (desired) pH is about 4.55.

[0078] This second fermentation step (and thus fermentation step ii of the present invention) may be terminated by any means known to those skilled in the art, such as, for example, a cooling treatment, or by the milk reaching a pH that makes it impossible for the probiotic strain(s) to grow, or by the lactose in the milk being depleted and the probiotic strain(s) unable to grow further, etc. For example, fermentation step ii of the present invention may be terminated by cooling (e.g., to about 4°C) and the fermented milk product stored refrigerated (e.g., at about 4°C). Cooling is generally used as a means to slow down metabolic activity and keep the cultures and probiotics alive.

[0079] Fermentation processes used to produce fermented milk products are well known, and a person skilled in the art would know how to select appropriate process conditions, such as temperature, oxygen, amount and characteristics of microorganisms, and processing time. Obviously, the fermentation conditions are selected to facilitate the achievement of the present invention, for example to obtain a solid (e.g., strained or high-solids yogurt) or liquid (e.g., yogurt, drinking yogurt, stirred yogurt, set yogurt, or yogurt-like beverage) dairy product. In the context of the present invention, fermentation is carried out at a temperature of about 34°C to about 43°C, such as about 34°C, 35°C, 36°C, 37°C, 38°C, 39°C, 40°C, 41°C, 42°C, 43°C, etc., preferably about 38°C, about 40°C, or about 43°C.

[0080] In a preferred embodiment, the fermented milk product obtainable by the process of the present invention comprises at least 1.3E+08 CFU probiotic cells / g fermented milk product (CFU / g), preferably at least 2E+08 CFU / g, or at least 3E+08 CFU / g, or at least 4E+08 CFU / g, even more preferably at least 5E+08 CFU / g, such as at least 6E+08 CFU / g, for example immediately after fermentation, preferably at least 1 day, such as 15 days, or 30 days, or 45 days, more preferably 60 days after fermentation is completed (i.e. after fermentation step (ii) of the present invention is completed), and wherein preferably the food or feed product is stored at about 4°C after fermentation according to step ii of the process of the present invention is finished (completed), preferably wherein the milk base comprises about 2% lipids and about 4.1% protein by weight, and preferably wherein the fermentation is carried out at about 38°C and until a pH of about 4.55 is reached.

[0081] fermented dairy products Furthermore, the present invention provides a fermented milk product produced, obtained or directly obtained by the process of the present invention. Advantageously, the fermented milk product of the present invention can be prepared by incubating with probiotic bacteria alone or with at least one non-lactose-deficient Streptococcus thermophilus strain and at least one non-lactose-deficient Lactobacillus strain, preferably L. delbrueckii subsp. bulgaricus (e.g., a strain of Lactobacillus spp ... bulgaricus strain. In addition, the fermented milk product of the present invention advantageously has a higher stability of the probiotic count over an extended period of storage, e.g., at least 60 days, preferably at about 4°C (storage at about 4°C).

[0082] Accordingly, the present invention provides a food or feed product (fermented dairy product) comprising at least one lactose-deficient Streptococcus thermophilus strain capable of metabolizing non-lactose sugars, at least one lactose-deficient Lactobacillus strain capable of metabolizing non-lactose sugars, preferably at least one lactose-deficient Lactobacillus delbrueckii subsp. bulgaricus, and a probiotic strain selected from the group consisting of Lactobacillus and Bifidobacterium strains, wherein the food or feed product is fermented immediately after fermentation (i.e. after fermentation step (ii) of the present invention is completed), preferably at least 1 day after fermentation is completed, for example 15 days, or 30 days, or 45 days, or 60 days after fermentation is completed. The food or feed product preferably contains at least one probiotic strain present in the food or feed product at a concentration of 1.3E+08 CFU probiotic cells / g fermented milk product (CFU / g) or more, preferably 2E+08 CFU / g or more, or 3E+08 CFU / g or more, or 4E+08 CFU / g or more, even more preferably 5E+08 CFU / g or more, such as 6E+08 CFU / g or more, when the food or feed product is stored at about 4°C after fermentation according to step ii of the process of the present invention is finished (completed), preferably wherein the milk base comprises about 2% lipid by weight and about 4.1% protein by weight, and preferably wherein the fermentation is carried out at about 38°C until a pH of about 4.55 is reached. This results in a food or feed product of the present invention having a very high amount of probiotics (more than 1.3E+08 CFU / g, as described above). Adding such a high amount of probiotics to an already fermented dairy product would affect the taste, flavor, and other properties of the fermented dairy product. In addition, it would be very expensive, since it would involve adding probiotics in amounts 30-50 times greater than the inoculation rate of the milk base before fermentation according to the invention. Thus, the food or feed products of the invention also exhibit these advantages compared to food or feed products containing substantially the same amount of probiotics, but where the probiotics are added after fermentation of the milk base.

[0083] As indicated above, in the context of the process of the present invention, preferably the at least one lactose-deficient Streptococcus thermophilus strain capable of metabolising a non-lactose sugar and the at least one lactose-deficient Lactobacillus strain capable of metabolising a non-lactose sugar, preferably lactose-deficient Lactobacillus delbrueckii subsp. bulgaricus, comprised in the food or feed product (fermented dairy product) of the present invention, are capable of metabolising the same non-lactose sugar, preferably sucrose.

[0084] The food or feed product (fermented dairy product) of the present invention may comprise several further ingredients including fermented milk, food additives, stabilizers, cryoprotectants, flavorings, artificial sweeteners, etc. The food or feed product of the present invention may be any fermented dairy product including yogurt, for example fruit yogurt, yogurt drink, stirred yogurt, solid yogurt, yogurt-like drink, strained yogurt, etc. Preferably, the food or feed product of the present invention is yogurt.

[0085] In the context of the present invention, in any of its embodiments, the term "yogurt" refers to a product containing Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, and optionally other microorganisms such as Lactobacillus delbrueckii subsp. lactis, Bifidobacterium animalis subsp. lactis, Lactococcus lactis, Lactobacillus acidophilus, and Lactobacillus paracasei, or any microorganism derived therefrom. Lactic acid bacteria strains other than Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus may also be included to impart various properties to the final product, such as properties that promote intestinal flora equilibrium. As used herein, the term "yogurt" encompasses set yogurt, starched yogurt, drinking yogurt, petit suiche, heat-treated yogurt, strained or Greek-style yogurt characterized by a high protein content, and yogurt-like products. In particular, the term "yogurt" refers to yogurt as defined according to French and European regulations, i.e. obtained by lactic acid fermentation exclusively with specific thermophilic lactic acid bacteria (i.e. Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus), which are co-cultured and contain at least 10 × 10 6 This includes, but is not limited to, coagulated dairy products with viable CFU (colony forming units) / g. Yogurt may optionally contain dairy ingredients (e.g., cream) or other ingredients such as sugar or sweeteners, one or more flavorings, fruits, grains, or nutritional substances, particularly vitamins, minerals, fiber, and stabilizers and thickeners. Alternatively, yogurt meets the AFNOR NF 04-600 standard and / or codex StanA-11a-1975 standard for fermented milk and yogurt. To meet the AFNOR NF 04-600 standard, the product must not be heated after fermentation, and dairy ingredients must make up a minimum of 70% (m / m) of the finished product.

[0086] The fermented milk obtainable by the process of the present invention, comprising at least one probiotic strain present in the fermented milk as described herein, of 1.3E+08 CFU probiotic cells / g fermented milk (CFU / g) or more, preferably 2E+08 CFU / g or more, or 3E+08 CFU / g or more, or 4E+08 CFU / g or more, even more preferably 5E+08 CFU / g or more, such as 6E+08 CFU / g or more, can also be used as a product additive for inclusion in other edible food products, such as, for example, curd cheese, chocolate, juice, meat products and dry milk powder products for young infants.

[0087] Preferred Streptococcus thermophilus lactose-deficient strains have already been defined in the context of the process of the present invention and apply equally to this embodiment. Preferably, the lactose-deficient Lactobacillus strain is a lactose-deficient Lactobacillus delbrueckii subsp. bulgaricus strain. Preferred lactose-deficient Lactobacillus delbrueckii subsp. bulgaricus strains have been defined above in the context of the process of the present invention and apply analogously to this embodiment.

[0088] Preferred probiotic strains have already been described in connection with the process of the present invention and apply analogously to this embodiment. Thus, preferably, the probiotic strains present in the food or feed product of the present invention are the following probiotic strains: Bifidobacterium animalis subsp. lactis, BB-12®, deposited on September 30, 2003, at the DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Mascheroder Weg. 1b, D-38124 Braunschweig, under accession number DSM 15954; and / or - Lactobacillus rhamnosus strain LGG® deposited under ATCC 53103; and / or - Lactobacillus acidophilus strain LA-5® deposited under the designation DSM 13241, One or more of the following.

[0089] Thus, in a preferred embodiment, the food or feed product (fermented milk product) of the present invention contains at least 1.3E+08 CFU probiotic bacteria per gram of fermented milk product (CFU / g), preferably at least 2E+08 CFU / g, or at least 3E+08 CFU / g, or at least 4E+08 CFU / g, even more preferably at least 5E+08 CFU / g, immediately after fermentation, preferably at least 1 day after fermentation according to step ii of the present invention is complete, such as 15 days, or 30 days, or 45 days, or 60 days after fermentation is complete. U / g or more, for example 6E+08 CFU / g or more, at least one of the foregoing probiotic strains, preferably Bifidobacterium animalis subsp. lactis, BB-12 (registered trademark), DSM 15954, wherein the food or feed product is stored at about 4°C after fermentation according to step ii of the process of the present invention has been completed, preferably wherein the milk base comprises about 2% lipid by weight and about 4.1% protein by weight, preferably wherein fermentation has been carried out at about 38°C and until a pH of about 4.55 is reached.

[0090] It is noteworthy that the food or feed product (fermented milk product) of the present invention comprises at least one probiotic strain present in the product 60 days after fermentation is completed (60 days of storage) of 1.3E+08 CFU / g or more, preferably 2E+08 CFU / g or more, or 3E+08 CFU / g or more, or 4E+08 CFU / g or more, even more preferably 5E+08 CFU / g or more, such as 5.7E+08 CFU / g or more, wherein the food or feed product is stored at about 4°C after fermentation according to step ii of the process of the present invention is completed, and preferably wherein the milk base has about 2% by weight lipid and about 4.1% by weight protein, and preferably wherein the fermentation is carried out at about 38°C until a pH of about 4.55 is reached. Thus, the food or feed product (fermented milk product) of the present invention can be produced using the same initial amount of probiotic cells, under the same fermentation conditions, and using the same milk base, but with the following: - no starter culture, i.e. the milk base was incubated with probiotic bacteria only; - a starter culture (e.g. a conventional lactose(+) yogurt culture) comprising at least one Streptococcus thermophilus strain that is not lactose-deficient (lac+) and at least one Lactobacillus strain that is not lactose-deficient (lac+), preferably L. delbrueckii subsp. bulgaricus; - a starter culture comprising at least one lactose-deficient (lac-) Streptococcus thermophilus strain capable of metabolizing non-lactose sugars and at least one lactose-deficient (lac-) Lactobacillus strain capable of metabolizing non-lactose sugars, preferably at least one lactose-deficient Lactobacillus delbrueckii subsp. bulgaricus strain, in the presence of non-lactose sugars, preferably sucrose, in an amount adjusted to be depleted when the pH of the fermented milk is below 4.9, such as 4.55, The food or feed products fermented with one of the above have a higher stability over 60 days of storage (at about 4°C) (large amounts of viable probiotic bacteria are maintained for a longer period).

[0091] composition The present invention provides the following: a) a starter culture of lactic acid bacteria (LAB) comprising or consisting of at least one lactose-deficient Streptococcus thermophilus strain capable of metabolizing non-lactose sugars and at least one lactose-deficient Lactobacillus strain, preferably a L. delbrueckii subsp. bulgaricus strain, capable of metabolizing non-lactose sugars; and b) one or more non-lactose sugars that can be metabolized by the lactic acid bacteria defined in a), wherein the non-lactose sugar(s) are present in the composition in an amount adjusted to be depleted during fermentation of a milk base in the presence of a probiotic strain selected from the group consisting of Lactobacillus and Bifidobacterium strains when the pH of the fermented milk product is between 4.9 and 5.5, such as between 5.0 and 5.4, preferably about 5.3; The present invention provides a composition for producing a fermented dairy product (hereinafter referred to as "the composition of the present invention") comprising:

[0092] In a preferred embodiment, the at least one lactose-deficient Streptococcus thermophilus strain capable of metabolizing a non-lactose sugar and the at least one lactose-deficient Lactobacillus strain capable of metabolizing a non-lactose sugar, preferably a lactose-deficient Lactobacillus delbrueckii subsp. bulgaricus strain, contained in the food or feed product (fermented dairy product) of the present invention, are capable of metabolizing the same non-lactose sugar, which is preferably sucrose. In another embodiment, the at least one lactose-deficient Streptococcus thermophilus strain capable of metabolizing a non-lactose sugar and the at least one lactose-deficient Lactobacillus strain capable of metabolizing a non-lactose sugar, preferably a lactose-deficient Lactobacillus delbrueckii subsp. bulgaricus strain, contained in the starter culture added to the milk base in step a of the present invention, are capable of metabolizing a different non-lactose sugar, preferably wherein the non-lactose sugar is not glucose. For example, at least one lactose-deficient Streptococcus thermophilus strain can metabolize sucrose and at least one lactose-deficient Lactobacillus strain can metabolize galactose, or vice versa.

[0093] In certain embodiments, the composition comprises two or more lactose-deficient Streptococcus thermophilus strains and one lactose-deficient Lactobacillus strain, preferably one lactose-deficient L. delbrueckii subsp. bulgaricus strain. The starter culture of the composition of the invention was described in detail above when describing the starter culture added in step ia of the process of the invention. Thus, the starter culture (a) contained in the composition of the invention corresponds to the starter culture added to the milk base in step ia of the process of the invention, which was described in detail above and applies equally to the composition of the invention. In addition, the non-lactose sugars (b) that can be metabolized by the lactic acid bacteria of the starter culture contained in the composition of the invention have been described in detail in connection with the process of the invention (step ib).

[0094] Preferred Streptococcus thermophilus lactose-deficient strains have already been defined in the context of the process of the present invention and apply equally to this embodiment. Preferably, the lactose-deficient Lactobacillus strain is a lactose-deficient Lactobacillus delbrueckii subsp. bulgaricus strain. Preferred lactose-deficient Lactobacillus delbrueckii subsp. bulgaricus strains have been defined above in the context of the process of the present invention and apply analogously to this embodiment.

[0095] In a preferred embodiment, the composition of the present invention further comprises at least one probiotic strain selected from the group consisting of Lactobacillus strains and Bifidobacterium strains. The probiotic strains preferably contained in the compositions of the present invention have been described in detail in connection with the process of the present invention (step ic). The probiotic strains selected from the group consisting of Lactobacillus and Bifidobacterium strains preferably contained in the compositions of the invention correspond to the probiotic strains selected from the group consisting of Lactobacillus and Bifidobacterium strains added to the milk base in step ic of the process of the invention, which have been described in detail above and apply analogously to the compositions of the invention.

[0096] Thus, in a preferred embodiment of the present invention, the composition comprises: a) at least one lactose-deficient Streptococcus thermophilus strain capable of metabolizing non-lactose sugars and at least one lactose-deficient Lactobacillus delbrueckii subsp. bulgaricus strain capable of metabolizing non-lactose sugars; b) one or more non-lactose sugars that can be metabolized by the lactic acid bacteria defined in a), wherein the non-lactose sugar(s) are present in the composition in an amount adjusted to be depleted when the pH of the fermented milk product is between 4.9 and 5.5, such as between 5.0 and 5.4, preferably about 5.3; and c) Bifidobacterium animalis subsp. lactis, BB-12®, deposited as DSM 15954; Includes;

[0097] Alternatively, the composition may comprise: a) at least one lactose-deficient Streptococcus thermophilus strain capable of metabolizing non-lactose sugars and at least one lactose-deficient Lactobacillus delbrueckii subsp. bulgaricus strain capable of metabolizing non-lactose sugars; b) one or more non-lactose sugars that can be metabolized by the lactic acid bacteria defined under a), wherein the non-lactose sugar(s) are present in the composition in an amount adjusted to be depleted when the pH of the fermented milk product is between 4.9 and 5.5, such as between 5.0 and 5.4, preferably about 5.3; c) Bifidobacterium animalis subsp. lactis, BB-12®, deposited as DSM 15954; and d) Lactobacillus rhamnosus strain LGG® deposited as ATCC 53103; Includes;

[0098] Alternatively, the composition may comprise: a) at least one lactose-deficient Streptococcus thermophilus strain capable of metabolizing non-lactose sugars and at least one lactose-deficient Lactobacillus delbrueckii subsp. bulgaricus strain capable of metabolizing non-lactose sugars; b) one or more non-lactose sugars that can be metabolized by the lactic acid bacteria defined under a), wherein the non-lactose sugar(s) are present in the composition in an amount adjusted to be depleted when the pH of the fermented milk product is between 4.9 and 5.5, such as between 5.0 and 5.4, preferably about 5.3; c) Bifidobacterium animalis subsp. lactis, BB-12®, deposited as DSM 15954; and d) Lactobacillus acidophilus strain LA-5® deposited under DSM 13241; Includes.

[0099] The amounts of strains and / or amounts of probiotic strain(s) present in the starter culture are described above in connection with the process of the present invention and apply equally to the composition of the present invention. In a preferred embodiment, the compositions of the present invention contain 1E+04 to 1E+09 CFU Streptococcus thermophilus strains / g composition or more, preferably 1E+05 to 1E+07 CFU / g or 1E+06 to 1E+07 CFU / g.More preferably, the compositions of the present invention contain about 6 to 7E+08 CFU / g or less of Streptococcus thermophilus strains.

[0100] In a preferred embodiment, the compositions of the present invention contain 1E+04 to 1E+09 CFU of Lactobacillus delbrueckii subsp. bulgaricus strain per gram of composition, preferably 1E+05 to 1E+07 CFU / gram, or 1E+06 to 1E+07 CFU / gram of Lactobacillus delbrueckii subsp. bulgaricus strain. More preferably, the compositions of the present invention contain about 1E+07 CFU of Lactobacillus delbrueckii subsp. bulgaricus strain per gram of composition. In a preferred embodiment, the compositions of the present invention comprise a total amount of CFU (i.e., considered as the amount of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, and probiotic strains) of at least 1E+10 CFU / g.

[0101] As disclosed in WO2005 / 003327, it is advantageous to add certain cryoprotectants to the starter culture. Thus, the starter culture (a.) comprised in the composition of the present invention may contain one or more cryoprotectants selected from the group consisting of inosine-5'-monophosphate (IMP), adenosine-5'-monophosphate (AMP), guanosine-5'-monophosphate (GMP), uranosine-5'-monophosphate (UMP), cytidine-5'-monophosphate (CMP), adenine, guanine, uracil, cytosine, adenosine, guanosine, uridine, cytidine, hypoxanthine, xanthine, orotidine, thymidine, inosine, and derivatives of any of these compounds.

[0102] Furthermore, the starter culture may be provided as a frozen or dried starter culture in addition to a liquid starter culture. Thus, the composition of the present invention may be in frozen, lyophilized or liquid form.

[0103] Uses of the present invention The present invention provides the following: a) a starter culture of lactic acid bacteria comprising at least one Streptococcus thermophilus strain that is not lactose-deficient and at least one Lactobacillus strain that is not lactose-deficient, preferably L. delbrueckii subsp. bulgaricus; or b) i. a starter culture of lactic acid bacteria comprising at least one lactose-deficient Streptococcus thermophilus strain capable of metabolizing non-lactose sugars and at least one lactose-deficient Lactobacillus strain, preferably L. delbrueckii subsp. bulgaricus, capable of metabolizing non-lactose sugars; and ii. one or more non-lactose sugars that can be metabolized by the lactic acid bacteria defined in i), wherein the non-lactose sugar(s) are present in the composition in an amount adjusted to be depleted when the pH of the fermented milk product is between 4.9 and 5.5, such as between 5.0 and 5.4, preferably about 5.3; or c) the milk base is incubated with at least one probiotic bacterium (i.e. in the absence of the "starter culture" described above); Further provided is the use of the composition of the invention to increase the number of viable probiotic cells in a fermented milk product compared to a fermented milk product fermented with a composition comprising

[0104] Thus, the composition of the invention may be used to increase the viable cell count of at least one probiotic strain present in a fermented milk product, wherein the food or feed product has a viable cell count of at least 1.3E+08 CFU probiotic bacteria / g fermented milk product (CFU / g), preferably at least 2E+08 CFU / g, or more immediately after fermentation according to step ii of the process of the invention, preferably at least 1 day after fermentation is complete, such as 15 days, or 30 days, or 45 days, or 60 days after fermentation is complete. and wherein the milk base comprises about 2% by weight lipid and about 4.1% by weight protein, and wherein the fermentation has been carried out at about 38°C and until a pH of about 4.55 is reached.

[0105] Preferably, the composition of the present invention comprises: Bifidobacterium animalis subsp. lactis, BB-12®, deposited on September 30, 2003, at the DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Mascheroder Weg. 1b, D-38124 Braunschweig, under accession number DSM 15954; and / or - Lactobacillus rhamnosus strain LGG® deposited under ATCC 53103; and / or - Lactobacillus acidophilus strain LA-5® deposited under the designation DSM 13241, The present invention is used to increase the viable cell count (increase or improve survival) of at least one probiotic strain selected from:

[0106] Thus, in a preferred embodiment, the composition of the present invention is used to increase the viable cell count (increase or improve the survival) of at least one of the aforementioned probiotic strains present in a fermented milk product, as described above, wherein the fermented milk product has a viable cell count of at least 1.3E+08 CFU probiotic bacterial cells / g fermented milk product (CFU / g) immediately after fermentation, preferably at least 1 day after fermentation according to step ii of the process of the present invention is complete, such as 15 days, or 30 days, or 45 days, or 60 days after fermentation is complete, of at least 1.3E+08 CFU probiotic bacterial viable cells / g fermented milk product (CFU / g), preferably at least 2E+08 CFU / g, or 3E+08 CFU / g. or more, or 4E+08 CFU / g or more, even more preferably 5E+08 CFU / g or more, for example 6E+08 CFU / g or more, of at least one of the foregoing probiotic strains, preferably Bifidobacterium animalis subsp. lactis, BB-12®, DSM 15954, wherein the food or feed product is stored at about 4°C after fermentation according to step ii of the process of the present invention has been completed, preferably wherein the milk base comprises about 2% by weight lipid and about 4.1% by weight protein, and preferably wherein fermentation has been carried out at about 38°C and until a pH of about 4.55 is reached.

[0107] The present invention therefore provides a method for increasing the viable probiotic cell count of at least one probiotic strain present in a fermented milk product using the composition of the invention, as described in detail above.

[0108] As used herein, the term "to increase or improve survival of viable probiotic cells over an extended period of time" means that the count of viable probiotic cells in a product fermented with a starter culture of the present invention is increased by the same initial amount of probiotic cells, under the same fermentation conditions, and using the same milk base, but at the following rates: - no starter culture, i.e. the milk base was incubated with probiotic bacteria only; - a starter culture (e.g. a conventional lactose(+) yogurt culture) comprising at least one Streptococcus thermophilus strain that is not lactose-deficient (lac+) and at least one Lactobacillus strain that is not lactose-deficient (lac+), preferably L. delbrueckii subsp. bulgaricus; - a starter culture comprising at least one lactose-deficient (lac-) Streptococcus thermophilus strain capable of metabolizing non-lactose sugars and at least one lactose-deficient (lac-) Lactobacillus strain capable of metabolizing non-lactose sugars, preferably at least one lactose-deficient Lactobacillus delbrueckii subsp. bulgaricus strain, in the presence of non-lactose sugars, preferably sucrose, in an amount adjusted to be depleted when the pH of the fermented milk is below 4.9, such as 4.55, This means that the probiotic cell count remains higher for a longer period than in products fermented with one of the

[0109] In this context, "long term" means at least 1 day after fermentation according to step ii of the process of the invention is complete, such as 15 days, 30 days or 45 days, or 60 days after fermentation is complete, wherein the food or feed product is stored at about 4°C after fermentation according to step ii of the process of the invention, and preferably wherein the milk base comprises about 2% by weight lipid and about 4.1% by weight protein.

[0110] As used herein, the term "about" (or "around") means the indicated value ±1% of that value, or the term "about" means the indicated value ±2% of that value, or the term "about" means the indicated value ±5% of that value, or the term "about" means the indicated value ±10% of that value, or the term "about" means the indicated value ±20% of that value, or the term "about" means the indicated value ±30% of that value; preferably, the term "about" means the exact indicated value (±0%).

[0111] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Methods and materials similar or equivalent to those described herein can be used in the practice of the present invention. Additional objects, advantages, and features of the present invention will become apparent to those skilled in the art upon examination of this specification or may be learned by practice of the present invention. The following examples and figures are provided by way of illustration and are not intended to limit the present invention.

[0112] Throughout this specification and the claims, the word "comprise" and variations of that word (e.g., "comprising," "having," "including," "containing") are typically not limiting and do not thereby exclude other features (which may be technical features, additives, ingredients, or steps). However, whenever the word "comprise" is used in this specification, it also encompasses specific embodiments in which this word is understood as a limitation; in this specific embodiment, the word "comprise" has the meaning of the word "consist of."

[0113] In the description of this application (particularly in the context of the claims that follow), the terms "a" and "an" and "the," and their variations, are intended to encompass both the singular and the plural unless otherwise stated or expressly contradicted. The recitation of ranges of values ​​herein, unless otherwise stated, is intended to be considered merely as a shorthand method of referring individually to each individual value within that range, and each individual value is included herein as if it were individually set forth herein. All methods described herein can be performed in any suitable order unless otherwise stated in the description or expressly contradicted. Any and all examples or exemplary language ("such as") herein are intended only to better illustrate the invention and do not limit the scope of the invention unless otherwise stated. No language in the specification should be construed as indicating any unspecified element essential to the practice of the invention.

[0114] Preferred Embodiments 1. Follow these steps: i. A milk base, comprising: a. a starter culture of lactic acid bacteria comprising at least one lactose-deficient Streptococcus thermophilus strain capable of metabolizing non-lactose sugars and at least one lactose-deficient Lactobacillus strain, preferably L. delbrueckii ssp. bulgaricus, capable of metabolizing non-lactose sugars, preferably wherein the starter culture is added in an amount of 1.2 to 1.3E+07 CFU Streptococcus thermophilus strain and Lactobacillus strain / ml milk basis, preferably wherein the ratio of the at least one lactose-deficient Streptococcus thermophilus strain (ST) to the at least one lactose-deficient Lactobacillus strain, preferably L. delbrueckii ssp. bulgaricus (LB) in the starter culture is 1:99 to 99:1 (ST:LB), such as 50:50, more preferably 90:10 to 99:1 (ST:LB); one or more non-lactose sugars that can be metabolized by lactic acid bacteria as defined in ba, wherein the non-lactose sugar(s) are added in an amount adjusted to be depleted when the pH of the fermented milk product is between 4.9 and 5.5, such as between 5.0 and 5.4, preferably about 5.3; and c. a probiotic strain selected from the group consisting of a Lactobacillus strain and a Bifidobacterium strain; Add; ii. fermenting the milk base for a period of time until a target pH is achieved to obtain a fermented milk product; 1. A process for producing a fermented milk product comprising:

[0115] 2. The process according to item 1, wherein the at least one lactose-deficient Streptococcus thermophilus strain and the at least one lactose-deficient Lactobacillus strain, preferably L. delbrueckii subsp. bulgaricus, are capable of metabolizing the same non-lactose sugars.

[0116] 3. The process according to any one of items 1 to 2, wherein the non-lactose sugar(s) is / are selected from the group consisting of sucrose, galactose and glucose, preferably wherein the non-lactose sugar is not glucose, and even more preferably wherein the non-lactose sugar is sucrose.

[0117] 4. The process according to any one of items 1 to 3, wherein the target pH in step ii is about 4.8 to about 4.0, preferably about 4.6 to about 4.55, and even more preferably about 4.55.

[0118] 5. The lactose-deficient strain of Streptococcus thermophilus is one of the following: (a)(i) Strains deposited on June 12, 2014, at the German Collection of Microbial Cell Cultures DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Inhoffenstr. 7B, D-38124 Braunschweig under accession number: DSM28952; (ii) a strain derived from DSM28952, further characterized by the ability to form white colonies on a medium containing lactose and X-Gal; (b)(i) Strains deposited on June 12, 2014, at the German Collection of Microbial Cell Cultures DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Inhoffenstr. 7B, D-38124 Braunschweig under accession number: DSM28953; (ii) a strain derived from DSM28953, further characterized by the ability to form white colonies on a medium containing lactose and X-Gal; (c)(i) Strain deposited on August 22, 2017, at the German Collection of Microbial Cell Cultures DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Inhoffenstr. 7B, D-38124 Braunschweig under accession number: DSM32599; (ii) a strain derived from DSM32599, further characterized by the ability to form white colonies on a medium containing lactose and X-Gal; and (d)(i) the strain deposited on August 22, 2017, at the German Collection of Microbial Cell Cultures DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Inhoffenstr. 7B, D-38124 Braunschweig, under accession number DSM 32600; and (ii) a strain derived from DSM32600, further characterized by the ability to form white colonies on a medium containing lactose and X-Gal; 5. The process according to any one of items 1 to 4, selected from the group consisting of:

[0119] 6. The lactose-deficient Lactobacillus strain is a L. delbrueckii subsp. bulgaricus strain, comprising: (i) the strain deposited on June 12, 2014, at the German Collection of Microbial Cell Cultures DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Inhoffenstr. 7B, D-38124 Braunschweig, under accession number DSM28910; and (ii) a strain derived from DSM28910, further characterized by the ability to form white colonies on a medium containing lactose and X-Gal; 6. The process according to any one of items 1 to 5, selected from the group consisting of:

[0120] 7. The process according to any one of items 1 to 6, wherein the probiotic strain is not a Lactobacillus paracasei strain, and even more preferably, the probiotic Lactobacillus strain is not the L. paracasei strain CRL431 deposited as ATCC 55544 or the L. paracasei strain CHCC2115 deposited as DSM 19465.

[0121] 8. The process according to any one of items 1 to 7, wherein the probiotic Lactobacillus strain is selected from the group consisting of Lactobacillus rhamnosus strains, Lactobacillus paracasei strains and Lactobacillus acidophilus strains, and / or the probiotic Bifidobacterium strain is selected from the group consisting of Bifidobacterium longum, Bifidobacterium alesentis, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium animalis subsp. lactis and Bifidobacterium infantis.

[0122] 9. The process according to any one of items 1 to 8, wherein the probiotic strain is selected from the group consisting of Lactobacillus rhamnosus deposited as ATCC 53103, LGG®, Lactobacillus paracasei strain CRL431 deposited as ATCC 55544, Lactobacillus acidophilus strain DSM 13241, LA-5®, and Bifidobacterium animalis subsp. lactis deposited as DSM 15954, BB-12®.

[0123] 10. The process according to any one of items 1 to 9, wherein the probiotic strain added to the milk base in step ic comprises a Bifidobacterium strain, preferably a probiotic Bifidobacterium strain selected from the group consisting of Bifidobacterium longum, Bifidobacterium alesentis, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium animalis subsp. lactis and Bifidobacterium infantis, even more preferably Bifidobacterium animalis subsp. lactis deposited under DSM 15954, BB-12®.

[0124] 11. Step i. adding to the milk base: a. at least one lactose-deficient Streptococcus thermophilus strain capable of metabolizing non-lactose sugars and at least one lactose-deficient Lactobacillus delbrueckii subsp. bulgaricus strain capable of metabolizing non-lactose sugars, preferably wherein the at least one lactose-deficient Streptococcus thermophilus strain capable of metabolizing non-lactose sugars and at least one lactose-deficient Lactobacillus delbrueckii subsp. bulgaricus strain capable of metabolizing non-lactose sugars are added in an amount of about 1.2-1.3E+07 CFU; one or more non-lactose sugars that can be metabolized by lactic acid bacteria as defined in ba, wherein the non-lactose sugar(s) are added in an amount adjusted to be depleted when the pH of the fermented milk product is between 4.9 and 5.5, such as between 5.0 and 5.4, preferably about 5.3; and c. Bifidobacterium animalis subsp. lactis, BB-12®, deposited as DSM 15954, preferably in an amount of about 1.2E+07 CFU / ml milk base; 11. The process according to any one of items 1 to 10, comprising adding

[0125] 12. Step i. adding to the milk base: a. at least one lactose-deficient Streptococcus thermophilus strain capable of metabolizing non-lactose sugars and at least one lactose-deficient Lactobacillus delbrueckii subsp. bulgaricus strain capable of metabolizing non-lactose sugars, preferably wherein the at least one lactose-deficient Streptococcus thermophilus strain capable of metabolizing non-lactose sugars and at least one lactose-deficient Lactobacillus delbrueckii subsp. bulgaricus strain capable of metabolizing non-lactose sugars are added in an amount of about 1.2-1.3E+07 CFU; one or more non-lactose sugars that can be metabolized by lactic acid bacteria as defined in ba, wherein the non-lactose sugar(s) are added in an amount adjusted to be depleted when the pH of the fermented milk product is between 4.9 and 5.5, such as between 5.0 and 5.4, preferably about 5.3; and c. Bifidobacterium animalis subsp. lactis BB-12® deposited as DSM 15954 and Lactobacillus rhamnosus strain LGG® deposited as ATCC 53103, preferably wherein the Bifidobacterium animalis subsp. lactis BB-12® is added in an amount of about 1.2E+07 CFU / ml and the Lactobacillus rhamnosus strain LGG® is added in an amount of about 7E+06 CFU / ml; 11. The process according to any one of items 1 to 10, comprising adding

[0126] 13. Step i. adding to the milk base: a. at least one lactose-deficient Streptococcus thermophilus strain capable of metabolizing non-lactose sugars and at least one lactose-deficient Lactobacillus delbrueckii subsp. bulgaricus strain capable of metabolizing non-lactose sugars, preferably wherein the at least one lactose-deficient Streptococcus thermophilus strain capable of metabolizing non-lactose sugars and at least one lactose-deficient Lactobacillus delbrueckii subsp. bulgaricus strain capable of metabolizing non-lactose sugars are added in an amount of about 1.2-1.3E+07 CFU; one or more non-lactose sugars that can be metabolized by lactic acid bacteria as defined in ba, wherein the non-lactose sugar(s) are added in an amount adjusted to be depleted when the pH of the fermented milk product is between 4.9 and 5.5, such as between 5.0 and 5.4, preferably about 5.3; and c. Bifidobacterium animalis subsp. lactis BB-12® deposited as DSM 15954 and Lactobacillus acidophilus strain LA-5® deposited as DSM 13241, preferably wherein the Bifidobacterium animalis subsp. lactis BB-12® is added in an amount of about 1.2E+07 CFU / ml and the Lactobacillus acidophilus strain LA-5® is added in an amount of about 7E+06 CFU / ml; 11. The process according to any one of items 1 to 10, comprising adding

[0127] 14. The process according to any one of items 11 to 13, wherein the at least one lactose-deficient Streptococcus thermophilus strain capable of metabolizing non-lactose sugars is defined as described in item 5, and the at least one lactose-deficient Lactobacillus delbrueckii subsp. bulgaricus strain capable of metabolizing non-lactose sugars is defined as described in item 6.

[0128] 15. The process according to any one of items 1 to 14, wherein 1E+04 to 1E+10 CFU (colony forming units) / ml of a Streptococcus thermophilus strain in the milk base, preferably 1E+05 to 1E+10 CFU / ml, or 1E+06 to 1E+10 CFU / ml, or 1E+07 to 1E+09 CFU / ml, preferably about 1E+06 to about 1E+08 CFU / ml, is added to the milk base in step ia.

[0129] 16. The process according to any one of items 1 to 15, wherein 1E+04 to 1E+10 CFU / ml of a milk-based Lactobacillus delbrueckii subsp. bulgaricus strain, preferably 1E+05 to 1E+10 CFU / ml, or 1E+06 to 1E+10 CFU / ml, or 1E+07 to 1E+09 CFU / ml, preferably about 1E+06 to about 1E+08 CFU / ml, is added to the milk base in step ia.

[0130] 17. The process according to any one of items 1 to 16, wherein about 1E+06 to about 1E+08 CFU / ml milk base, preferably about 5E+06 to 5E+07 CFU / ml, more preferably about 1 to 1.5E+07 CFU / ml, such as about 1.2E+07 CFU / ml, of the probiotic strain, or about 7E+06 CFU / ml of the probiotic strain, is added to the milk base in step ic.

[0131] 18. The process according to any of items 1 to 17, wherein the non-lactose sugar, preferably sucrose, is added to the milk base in step ib in an amount of less than 0.9%, preferably less than 0.7%, even more preferably less than 0.5%, such as 0.41%, where % is weight per volume (% w / v) of the milk base.

[0132] 19. A fermented milk product produced by the process described in any one of items 1 to 18.

[0133] 20. A food or feed product comprising at least one lactose-deficient Streptococcus thermophilus strain capable of metabolizing non-lactose sugars, at least one lactose-deficient Lactobacillus delbrueckii subsp. bulgaricus capable of metabolizing non-lactose sugars, and a probiotic strain selected from the group consisting of a Lactobacillus strain and a Bifidobacterium strain, preferably wherein the Lactobacillus strain is not a Lactobacillus paracasei strain, even more preferably wherein the Lactobacillus strain is L. paracasei strain CRL431 deposited under ATCC 55544 or L. paracasei strain deposited under DSM 19465. 40° C. after fermentation is complete, preferably at least 1 day after fermentation is complete, such as 15 days, or 30 days, or 45 days, or 60 days after fermentation is complete, and wherein the food or feed product is not the L. paracasei strain CHCC2115 which has been fermented using a method described above, but wherein the at least one probiotic strain is present in the food or feed product at 1.3E+08 CFU viable cells of probiotic bacteria per gram of fermented milk product (CFU / g) or more, preferably at least 2E+08 CFU / g, even more preferably at least 5E+08 CFU / g, such as 6E+08 CFU / g, immediately after fermentation, preferably at least 1 day after fermentation is complete, such as 15 days, or 30 days, or 45 days, or 60 days after fermentation is complete, and wherein the food or feed product is maintained at about 4° C. after fermentation is complete.

[0134] 21. The food or feed product according to item 20, wherein the probiotic Lactobacillus strain is selected from the group consisting of Lactobacillus rhamnosus strains, Lactobacillus paracasei strains and Lactobacillus acidophilus strains, and the probiotic Bifidobacterium strain is selected from the group consisting of Bifidobacterium longum, Bifidobacterium alesentis, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium animalis subsp. lactis and Bifidobacterium infantis.

[0135] 22. The food or feed product according to any one of items 20 to 21, wherein the food or feed product is a fermented milk product, preferably a fermented milk drink, more preferably a yogurt.

[0136] 23. The food or feed product according to any one of items 20 to 22, wherein the lactose-deficient Streptococcus thermophilus strain is a strain as defined in item 5; and / or the lactose-deficient Lactobacillus delbrueckii subsp. bulgaricus strain is a strain as defined in item 6; and / or the probiotic Lactobacillus strain is selected from the group consisting of Lactobacillus rhamnosus deposited as ATCC 53103, LGG®, Lactobacillus paracasei strain CRL431 deposited as ATCC 55544, Lactobacillus acidophilus strain deposited as DSM 13241, LA-5® and Bifidobacterium animalis subsp. lactis deposited as DSM 15954, BB-12®.

[0137] 24. The following: a) a starter culture of lactic acid bacteria comprising at least one lactose-deficient Streptococcus thermophilus strain capable of metabolizing non-lactose sugars and at least one lactose-deficient Lactobacillus strain, preferably a L. delbrueckii subsp. bulgaricus strain, capable of metabolizing non-lactose sugars; and b) one or more non-lactose sugars that can be metabolized by the lactic acid bacteria defined in a), wherein the non-lactose sugar(s) are present in the composition in an amount adjusted to be depleted during fermentation of a milk base in the presence of a probiotic strain selected from the group consisting of Lactobacillus and Bifidobacterium strains when the pH of the fermented milk product is between 4.9 and 5.5, such as between 5.0 and 5.4, preferably about 5.3; A composition for producing a fermented milk product comprising:

[0138] 25. The composition according to item 24, wherein the at least one lactose-deficient Streptococcus thermophilus strain and the at least one lactose-deficient Lactobacillus strain, preferably L. delbrueckii subsp. bulgaricus, are capable of metabolizing the same non-lactose sugars.

[0139] 26. The composition of any one of items 24 to 25, wherein the non-lactose sugar is selected from the group consisting of sucrose, galactose, and glucose, preferably wherein the non-lactose sugar is not glucose, and even more preferably wherein the non-lactose sugar is sucrose.

[0140] 27. The composition according to any one of items 24 to 26, wherein the lactose-deficient Streptococcus thermophilus strain is a strain as defined in item 5; and / or the lactose-deficient Lactobacillus strain is an L. delbrueckii subsp. bulgaricus strain as defined in item 6.

[0141] 28. The composition according to any one of items 24 to 27, further comprising a probiotic strain selected from the group consisting of a Lactobacillus strain and a Bifidobacterium strain, preferably wherein the Lactobacillus strain is not a Lactobacillus paracasei strain, and even more preferably wherein the Lactobacillus strain is not L. paracasei strain CRL431 deposited as ATCC 55544 or L. paracasei strain CHCC2115 deposited as DSM 19465.

[0142] 29. The composition of any one of items 24 to 28, wherein the probiotic Lactobacillus strain is selected from the group consisting of Lactobacillus rhamnosus strains, Lactobacillus paracasei strains, and Lactobacillus acidophilus strains, and the probiotic Bifidobacterium strain is selected from the group consisting of Bifidobacterium longum, Bifidobacterium alesentis, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium animalis subsp. lactis, and Bifidobacterium infantis.

[0143] 30. The composition according to any one of items 28 to 29, wherein the probiotic strain of Lactobacillus is selected from the group consisting of Lactobacillus rhamnosus deposited as ATCC 53103, LGG®, Lactobacillus paracasei strain CRL431 deposited as ATCC 55544, Lactobacillus acidophilus strain DSM 13241, LA-5®, and Bifidobacterium animalis subsp. lactis deposited as DSM 15954, BB-12®.

[0144] 31. The composition comprising: a) at least one lactose-deficient Streptococcus thermophilus strain capable of metabolizing non-lactose sugars and at least one lactose-deficient Lactobacillus delbrueckii subsp. bulgaricus strain capable of metabolizing non-lactose sugars; and b) Bifidobacterium animalis subsp. lactis, BB-12®, deposited as DSM 15954; The composition according to any one of items 28 to 30, comprising:

[0145] 32. The composition comprising: a) at least one lactose-deficient Streptococcus thermophilus strain capable of metabolizing non-lactose sugars and at least one lactose-deficient Lactobacillus delbrueckii subsp. bulgaricus strain capable of metabolizing non-lactose sugars; b) Bifidobacterium animalis subsp. lactis, BB-12®, deposited as DSM 15954; and c) Lactobacillus rhamnosus strain LGG® deposited as ATCC 53103; The composition according to any one of items 28 to 30, comprising:

[0146] 33. The composition comprising: a) at least one lactose-deficient Streptococcus thermophilus strain capable of metabolizing non-lactose sugars and at least one lactose-deficient Lactobacillus delbrueckii subsp. bulgaricus strain capable of metabolizing non-lactose sugars; b) Bifidobacterium animalis subsp. lactis, BB-12®, deposited as DSM 15954; and c) Lactobacillus acidophilus strain LA-5® deposited as DSM 13241; The composition according to any one of items 28 to 30, comprising:

[0147] 34. The composition of any one of items 31 to 33, wherein the at least one lactose-deficient Streptococcus thermophilus strain capable of metabolizing non-lactose sugars is defined as in item 5, and the at least one lactose-deficient Lactobacillus delbrueckii subsp. bulgaricus strain capable of metabolizing non-lactose sugars is defined as in item 6.

[0148] 35. The composition according to any one of items 24 to 34, wherein the composition comprises no more than about 6 to 7E+08 CFU (colony forming units) / g of Streptococcus thermophilus strains.

[0149] 36. The composition according to any one of items 24 to 35, wherein the composition comprises approximately 1E+07 CFU / g of Lactobacillus delbrueckii subsp. bulgaricus strain.

[0150] 37. The composition according to any one of items 24 to 36, wherein the composition comprises 1E+06 to 1E+08 CFU / g of the probiotic strain, preferably 5E+06 to 5E+07 CFU / g, more preferably about 1.2E+07 CFU / g of the probiotic strain.

[0151] 38. The composition according to any one of items 24 to 37, wherein the non-lactose sugars are present in the composition in an amount of less than 0.9%, preferably less than 0.7%, even more preferably less than 0.5%, such as about 0.41%, where % is weight per volume (% w / v) of the milk base.

[0152] 39. The following: a) a starter culture of lactic acid bacteria comprising at least one Streptococcus thermophilus strain that is not lactose-deficient and at least one Lactobacillus delbrueckii subsp. bulgaricus strain that is not lactose-deficient; and / or b) i. a starter culture of lactic acid bacteria comprising at least one lactose-deficient Streptococcus thermophilus strain capable of metabolizing non-lactose sugars and at least one lactose-deficient Lactobacillus delbrueckii subsp. bulgaricus strain capable of metabolizing non-lactose sugars, and ii. one or more non-lactose sugars that can be metabolized by the lactic acid bacteria defined in i), wherein the non-lactose sugar(s) are present in the composition in an amount adjusted to be depleted when the pH of the fermented milk product falls below 4.9, Preferably, the fermented milk product comprises, after a storage period (preservation) of 60 days at 4°C, at least 2E+08 CFU viable probiotic cells / g fermented milk product, preferably at least 4E+08 CFU viable probiotic cells / g fermented milk product, even more preferably at least 5.5E+08 CFU, such as 5.7E+08 CFU viable probiotic cells / g fermented milk product. 39. Use of the composition as defined in any one of items 24 to 38 for increasing the count of probiotic cells in a fermented milk product when compared to a fermented milk product fermented with the composition.

[0153] Deposit and distribution of samples to experts only (EXPERT SOLUTION) The applicant requests that the availability of the deposited microorganisms referred to in Rule 33 EPC should be effected only by the provision of samples to independent experts designated by the claimant (Rule 32(1) EPC).

[0154] Streptococcus thermophilus strain deposited at the DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Inhoffenstr. 7B, D-38124 Braunschweig, dated June 12, 2014, under accession number DSM28952. Streptococcus thermophilus strain deposited at the DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Inhoffenstr. 7B, D-38124 Braunschweig, dated June 12, 2014, under accession number DSM28953. Streptococcus thermophilus strain deposited at the DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Inhoffenstr. 7B, D-38124 Braunschweig, dated August 22, 2017, under accession number DSM32599. Streptococcus thermophilus strain deposited at the DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Inhoffenstr. 7B, D-38124 Braunschweig, dated August 22, 2017, under accession number DSM32600. Lactobacillus delbrueckii subsp. bulgaricus strain deposited at DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Inhoffenstr. 7B, D-38124 Braunschweig, dated June 12, 2014, under accession number DSM28910. Bifidobacterium animalis subsp. lactis strain BB-12 (registered trademark), deposited with DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Mascheroder Weg. 1b, D-38124 Braunschweig, dated September 30, 2003, under accession number DSM 15954. Lactobacillus acidophilus strain LA-5® deposited at DSMZ-Deutsche Sammlung von Microorganismen und Zellkulturen GmbH, Mascheroder Weg. 1b, D-38124 Braunschweig, dated September 30, 2003, under accession number DSM 13241. The deposit was made by applicant CHR. HANSEN A / S pursuant to the Budapest Treaty on the International Recognition of the Deposit of Microorganisms for the Purposes of Patent Procedure.

[0155] trademark BB-12® is a registered trademark of Chr. Hansen. LGG® is a registered trademark of Chr. Hansen. LA-5® is a registered trademark of Chr. Hansen. YoFlex® is a registered trademark of Chr. Hansen. Acidifix® is a registered trademark of Chr. Hansen. [Example]

[0156] Example 1 The purpose of this example was to compare the effect of a starter culture of lactic acid bacteria on the cell count of the probiotic cultures BB-12®, LGG® and / or LA-5®, wherein the starter culture comprises at least one lactose-deficient Streptococcus thermophilus strain capable of metabolizing non-lactose sugars, at least one lactose-deficient Lactobacillus delbrueckii subsp. bulgaricus strain capable of metabolizing non-lactose sugars, and non-lactose sugars that can be metabolized by the lactic acid bacteria of the starter culture as defined above, and wherein the non-lactose sugars are present in the composition in an amount adjusted to be depleted when the pH of the fermented milk product is about 5.3.

[0157] Starter Cultures Acidifix®: A lactose-deficient culture comprising at least one lactose-deficient Streptococcus thermophilus (ST) strain and at least one lactose-deficient Lactobacillus delbrueckii subsp. bulgaricus (LB) strain, commercially available as "F-DVS YoFlex® Acidifix® 1.0" from Chr. Hansen A / S. The strains were isolated, for example, as described in Example 1 of EP 2957180.

[0158] YoFlex® Mild 1.0: A commercially available lactose-positive yogurt culture containing a lactose-positive Streptococcus thermophilus strain and a lactose-positive Lactobacillus delbrueckii subsp. bulgaricus strain. Commercially available strain F-DSV (Frozen Direct Vat Set (DVS), concentrated frozen culture) YoFlex® Mild 1.0 from Chr. Hansen. A / SF-DVS YoFlex® Mild 1.0 is commercially available from Chr. Hansen A / S GIN702897.

[0159] Probiotic Cultures LGG®: Lactobacillus rhamnosus strain deposited as ATCC 53103, LGG®. BB-12®: Bifidobacterium animalis subsp. lactis strain BB-12®, deposited as DSM15954. LA-5®: Lactobacillus acidophilus, LA-5®, deposited as DSM 13241.

[0160] Culture composition The probiotic bacterial strains used in the study were Bifidobacterium animalis subsp. lactis BB-12®, Lactobacillus acidophilus LA-5®, and Lactobacillus rhamnosus LGG®. They were combined with F-DVS YoFlex® Acidifix® 1.0, which is composed of Lac(-) ST and Lac(-) LB strains, as previously described. The previously described lactose-positive yogurt culture, F-DSV YoFlex® Mild 1.0 + BB-12®, and F-DVS BB-12® alone without yogurt cultures served as controls. The inoculation matrix ("culture combination") is shown in Table 1 below.

[0161] [Table 1]

[0162] When F-DVS Acidifix® 1.0 (F-DVS YoFlex® Acidifix® 1.0) or F-DVS YF Mild 1.0 (F-DVS YoFlex® Mild 1.0) was inoculated at 0.01%, the cell counts of ST and LB (before fermentation) were 1.2 to 1.3E+07 CFU / ml. When inoculated with 0.01% F-DVS, the cell count of BB-12® was 1.2E+07 CFU / ml. When inoculated with 0.01% F-DVS, the cell count of LA-5® was 7E+06 CFU / ml. When inoculated with 0.001% (FD-DVS), the cell count of LGG® was 7E+06 CFU / ml.

[0163] Cultures were tested in milk (milk base) containing 2% lipid by weight and skim milk added to standardize to 4.1% protein by weight. Sucrose was added at 0.41% or 0.90% (where % is based on milk base (w / v)) to acidify to approximately pH 5.3 and 4.55, respectively. The milk base was heat treated at 92°C for 3 minutes, cooled to 38°C, and inoculated as described. The milk was incubated at 38°C. The acidification profile was followed over 20-24 hours by an online pH measurement device (CINAC).

[0164] Fermentation was stopped at pH 4.55 and the probiotic yogurt was cooled to 4° C. and stored for the duration of the storage period (preservation) at 4° C. Cell numbers were determined by plate counts at 1, 15, 30, 45 and 60 days.

[0165] Theoretically, the highest cell numbers are achieved by culturing a single strain. However, probiotic strains are selected based on their ability to survive in the human gastrointestinal tract, their ability to adhere to the intestinal mucosa, and their specific beneficial effects on health. They have metabolic activities that differ from those of lactic acid bacteria used for milk acidification and the production of yogurt and other fermented dairy products. Because this is not their primary function, probiotic strains such as BB-12® and LGG® are not well adapted to grow in milk and therefore cannot efficiently acidify it. They cannot grow and acidify milk to a pH below 6.1 and 5.8, respectively, in 24 hours (see Figure 1).

[0166] Significantly higher probiotic cell counts were achieved with F-DVS YoFlex® Acidifix® 1.0, a probiotic combination with Lac(-)ST and LB strains, see Figure 2. The culture combination was inoculated into milk supplemented with enough sucrose to allow acidification to around pH 5.30.

[0167] As shown in Figure 2, there are two phases of acidification. The first phase corresponds to acidification up to a pH of approximately 5.30. This is due to the growth of Lac(-)ST and LB strains (F-DVS YoFlex® Acidifix® 1.0). The second acidification phase, between 5.30 and 4.55 or lower, is due solely to the growth of probiotic strains, e.g., Bifidobacterium BB-12®, with or without LA-5® or LGG®. These probiotic strains are able to metabolize the lactose present in the milk, so fermentation (acidification) continues until the desired pH, e.g., 4.55, is achieved. At this point, the milk is cooled to stop further acidification.

[0168] Table 2 shows the time required by each of the cultures tested to reach a pH of 4.55. Figure 3 shows the acidification profile of Acidifix® 1.0 + 0.01% BB-12® in milk containing 0.41% (B) and 0.90% sucrose (D). The % amount of sucrose is shown as (w / v) based on the milk base, as previously described.

[0169] [Table 2]

[0170] The combination of F-DVS YoFlex® Acidifix® 1.0, designed to stop acidification at a pH of around 5.30 with probiotics (i.e., a lactose-deficient Streptococcus thermophilus (ST) strain and a lactose-deficient Lactobacillus delbrueckii subsp. bulgaricus (LB) strain), resulted in higher probiotic cell counts. For example, 1.4 to 9.6E+08 CFU of viable probiotic bacteria per gram of fermented milk product (CFU / g) for Bifidobacterium BB-12®, 2.4 to 4.6E+08 CFU / g for L. acidophilus LA-5®, and 2.7 to 4.3E+08 CFU / g for L. rhamnosus LGG®. All probiotic cell counts were higher than those typically found in probiotic fermented milk, and the counts were more stable over a 60-day storage period.

[0171] When fermented with Acidifix® 1.0 in milk with limited sucrose levels (0.41%, i.e., designed to stop acidification at a pH around 5.30) (culture combinations A, B, and C), BB-12® cell counts were nearly 1 log higher than those typically achieved with yogurt culture (lac+) combinations, see Table 3 below.

[0172] [Table 3]

[0173] When the milk base was supplemented with 0.9% sucrose adjusted to allow acidification to pH 4.55 (variant D), Acidifix® 1.0 + BB-12® performed similarly to the lactose-positive yogurt culture YoFlex® Mild 1.0 + BB-12® (variant E). The cell counts of BB-12® in both variants, where lactose-deficient Streptococcus thermophilus (ST) and lactose-deficient Lactobacillus delbrueckii subsp. bulgaricus (LB) acidified to pH 4.55, were comparable, ranging from approximately 1.2 to 1.3E+08 CFU / g. When inoculated without yogurt culture (variant F), the cell count of BB-12® did not increase, remaining at approximately 1.2E+07 CFU / g, essentially corresponding to the cell count of the inoculum.

[0174] Improved survival during storage Cell counts were also tested over a 60-day period, a typical storage period for fresh fermented dairy products in North America and other parts of the world. Over the storage period in a typical probiotic yogurt, Bifidobacterium BB-12® cell counts typically decrease by 0.5-1 log over the 60-day period, depending on the yogurt culture, milk base, and culture and storage conditions. LA-5® cell counts typically decrease by 1-2 logs over the 60-day storage period. When co-cultured with Acidifix® 1.0 (growth is limited to a pH of around 5.30), the cell counts of the probiotics BB-12®, LA-5®, and LGG® were 0.5-1 log higher than typically seen and also showed excellent stability over the storage period (60 days).

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[0176]

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[0177]

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Claims

1. Steps below: i. A milk base comprising: a. a starter culture of lactic acid bacteria comprising at least one lactose-deficient Streptococcus thermophilus strain capable of metabolizing non-lactose sugars and at least one lactose-deficient Lactobacillus strain, preferably L. delbrueckii subsp. bulgaricus, capable of metabolizing non-lactose sugars; one or more non-lactose sugars that can be metabolized by lactic acid bacteria as defined in ba, wherein the non-lactose sugar(s) are added in an amount adjusted to be depleted when the pH of the fermented milk product is between 4.9 and 5.5; and c. probiotic strains selected from the group consisting of Lactobacillus and Bifidobacterium strains, wherein the probiotic Lactobacillus strains are selected from the group consisting of Lactobacillus rhamnosus, Lactobacillus paracasei, and Lactobacillus acidophilus strains, and / or the probiotic Bifidobacterium strains are selected from the group consisting of Bifidobacterium longum, Bifidobacterium alesentis, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium animalis subsp. lactis, and Bifidobacterium infantis; Add; ii. fermenting the milk base for a period of time until a target pH is achieved to obtain a fermented milk product; 1. A process for producing a fermented milk product comprising:

2. 2. The process of claim 1, wherein the non-lactose sugar(s) is selected from the group consisting of sucrose, galactose, and glucose.

3. 3. The process of claim 1 or 2, wherein the target pH in step ii is 4.8 to 4.

0.

4. The lactose-deficient strain of Streptococcus thermophilus is one of the following: (a)(i) Strains deposited on June 12, 2014, at the German Collection of Microbial Cell Cultures DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Inhoffenstr. 7B, D-38124 Braunschweig under accession number: DSM28952; (ii) a strain derived from DSM28952, further characterized by the ability to form white colonies on a medium containing lactose and X-Gal; (b)(i) Strains deposited on June 12, 2014, at the German Collection of Microbial Cell Cultures DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Inhoffenstr. 7B, D-38124 Braunschweig under accession number: DSM28953; (ii) a strain derived from DSM28953, further characterized by the ability to form white colonies on a medium containing lactose and X-Gal; (c)(i) Strain deposited on August 22, 2017, at the German Collection of Microbial Cell Cultures DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Inhoffenstr. 7B, D-38124 Braunschweig under accession number: DSM32599; (ii) a strain derived from DSM32599, further characterized by the ability to form white colonies on a medium containing lactose and X-Gal; and (d)(i) the strain deposited on August 22, 2017, at the German Collection of Microbial Cell Cultures DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Inhoffenstr. 7B, D-38124 Braunschweig, under accession number DSM 32600; and (ii) a strain derived from DSM32600, further characterized by the ability to form white colonies on a medium containing lactose and X-Gal; The process according to any one of claims 1 to 3, selected from the group consisting of:

5. bulgaricus strain, and (i) the strain deposited on June 12, 2014, at the German Collection of Microbial Cell Cultures DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Inhoffenstr. 7B, D-38124 Braunschweig, under accession number DSM28910; and (ii) a strain derived from DSM28910, further characterized by the ability to form white colonies on a medium containing lactose and X-Gal; The process according to any one of claims 1 to 4, wherein the compound is selected from the group consisting of:

6. 6. The process according to any one of claims 1 to 5, wherein the probiotic strain is selected from the group consisting of Lactobacillus rhamnosus deposited under ATCC 53103, LGG®, Lactobacillus paracasei strain L. casei 431® deposited under ATCC 55544, Lactobacillus acidophilus strain LA-5® deposited under DSM 13241, and Bifidobacterium animalis subsp. lactis, BB-12® deposited under DSM 15954.

7. 7. The process according to any one of claims 1 to 6, wherein the probiotic strain added to the milk base in step ic comprises a Bifidobacterium strain, preferably a probiotic Bifidobacterium strain selected from the group consisting of Bifidobacterium longum, Bifidobacterium alesentis, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium animalis subsp. lactis and Bifidobacterium infantis, even more preferably Bifidobacterium animalis subsp. lactis deposited under DSM 15954, BB-12®.

8. Step i. adding to the milk base: a. at least one lactose-deficient Streptococcus thermophilus strain capable of metabolizing non-lactose sugars and at least one lactose-deficient Lactobacillus delbrueckii subsp. bulgaricus strain capable of metabolizing non-lactose sugars; non-lactose sugars that can be metabolized by lactic acid bacteria as defined in ba, wherein the non-lactose sugars are added in an amount adjusted to be depleted when the pH of the fermented milk product is between 4.9 and 5.5; and c. (i) Bifidobacterium animalis subsp. lactis, BB-12®, deposited as DSM 15954; or (ii) Bifidobacterium animalis subsp. lactis, BB-12®, deposited as DSM 15954, and Lactobacillus rhamnosus strain LGG®, deposited as ATCC 53103; or (iii) Bifidobacterium animalis subsp. lactis, BB-12®, deposited under DSM 15954, and Lactobacillus acidophilus strain, LA-5®, deposited under DSM 13241; 8. The process of claim 1, comprising adding

9. 9. The process of claim 8, wherein the at least one lactose-deficient Streptococcus thermophilus strain capable of metabolizing non-lactose sugars is defined as in claim 4 and the at least one lactose-deficient Lactobacillus delbrueckii subsp. bulgaricus strain capable of metabolizing non-lactose sugars is defined as in claim 5.

10. 1. A food or feed product comprising at least one lactose-deficient Streptococcus thermophilus strain capable of metabolizing non-lactose sugars, at least one lactose-deficient Lactobacillus delbrueckii subsp. bulgaricus capable of metabolizing non-lactose sugars, and a probiotic strain selected from the group consisting of Lactobacillus and Bifidobacterium strains, wherein the probiotic Lactobacillus strain is selected from the group consisting of Lactobacillus rhamnosus strains, Lactobacillus paracasei strains and Lactobacillus acidophilus strains, and / or the probiotic Bifidobacterium strain is selected from the group consisting of Bifidobacterium longum, Bifidobacterium sp.

1. A food or feed product comprising at least one probiotic strain selected from the group consisting of Bacterium alesentis, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium animalis subsp. lactis and Bifidobacterium infantis, wherein the food or feed product is present at least one day after fermentation as defined in item ii of claim 1 is completed, the probiotic strain being present in an amount of 1.3E+08 CFU of viable probiotic bacteria per gram of fermented milk product (CFU / g), preferably at least 2E+08 CFU / g, and even more preferably at least 5E+08 CFU / g, and wherein the food or feed product is maintained at about 4°C after fermentation is completed.

11. 11. The food or feed product of claim 10, wherein the food or feed product is a fermented milk product, preferably a fermented milk drink, more preferably a yogurt.

12. bulgaricus strain; and / or the probiotic strain is selected from the group consisting of Lactobacillus rhamnosus deposited under ATCC 53103, LGG (registered trademark), Lactobacillus paracasei strain CRL431 deposited under ATCC 55544, Lactobacillus acidophilus strain deposited under DSM 13241, LA-5 (registered trademark) and Bifidobacterium animalis subsp. lactis deposited under DSM 15954, BB-12 (registered trademark).

13. below: a) a starter culture of lactic acid bacteria comprising at least one lactose-deficient Streptococcus thermophilus strain capable of metabolizing non-lactose sugars and at least one lactose-deficient Lactobacillus strain, preferably a L. delbrueckii subsp. bulgaricus strain, capable of metabolizing non-lactose sugars; and b) one or more non-lactose sugars that can be metabolized by the lactic acid bacteria defined in a), wherein the non-lactose sugar(s) are present in the composition in an amount adjusted to be depleted when the fermented milk product has a pH of 4.9 to 5.5 during fermentation of a milk base in the presence of a probiotic strain selected from the group consisting of Lactobacillus and Bifidobacterium strains, A composition for producing a fermented milk product comprising: The composition further comprises a probiotic strain selected from the group consisting of a Lactobacillus strain and a Bifidobacterium strain, wherein the probiotic Lactobacillus strain is selected from the group consisting of a Lactobacillus rhamnosus strain, a Lactobacillus paracasei strain and a Lactobacillus acidophilus strain, and / or the probiotic Bifidobacterium strain is selected from the group consisting of Bifidobacterium longum, Bifidobacterium alesentis, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium animalis subsp. lactis and Bifidobacterium infantis.

14. 14. The composition of claim 13, wherein the lactose-deficient Streptococcus thermophilus strain is a strain as defined in claim 4; and / or the lactose-deficient Lactobacillus strain is an L. delbrueckii subsp. bulgaricus strain as defined in claim 5.

15. below: a) a starter culture of lactic acid bacteria comprising at least one Streptococcus thermophilus strain that is not lactose-deficient and at least one Lactobacillus delbrueckii subsp. bulgaricus strain that is not lactose-deficient; and / or b) i. a starter culture of lactic acid bacteria comprising at least one lactose-deficient Streptococcus thermophilus strain capable of metabolizing non-lactose sugars and at least one lactose-deficient Lactobacillus delbrueckii subsp. bulgaricus strain capable of metabolizing non-lactose sugars, and ii. one or more non-lactose sugars that can be metabolized by the lactic acid bacteria defined in i), wherein the non-lactose sugar(s) are present in the composition in an amount adjusted to be depleted when the pH of the fermented milk product falls below 4.9, 15. Use of a composition according to claim 13 or 14 to increase the count of viable probiotic cells in a fermented milk product when compared to a fermented milk product fermented with a composition comprising

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