Fast-acidifying streptococcus thermophilus strains in soy

Abstract

The present invention relates to strains of Streptococcus thermophilus in which the cell-envelope proteinase (PrtS) or a homologue thereof is functionally inactive or absent, the use of these PrtS-negative strains for the fermentation of preparations derived from a plant, in particular fermented food or feed products based on a plant, as well as methods for the preparation of fermented products based on plants.

Description

[0001] FAST-ACIDIFYING STREPTOCOCCUS THERMOPHILUS STRAINS IN SOY FIELD OF THE INVENTION The present invention relates to strains of Streptococcus thermophilus in which the cell-envelope proteinase (PrtS) or a homologue thereof is functionally inactive or absent, the use ofthese PrtS-negative strains for the fermentation of preparations derived from a plant, in particu-lar fermented food or feed products based on a plant, as well as methods for the preparation offermented products based on plants. BACKGROUND OF THE INVENTION In soy yogurt-type technology, customers are continuously looking for fast-acidifyingstarter cultures for the purpose of improved productivity. In addition to this, the control of thepost-acidification of these products is also wanted in order to keep a long shelf-life without com-promising product quality. Current starter cultures used in the industry mainly comprise Streptococcus thermophilus(ST) strains that are cell-envelope proteinase (PrtS) positive. In addition to this there seem to bea prejudice in the current literature that only PrtS-positive ST strains can quickly acidify soy-based models, for example yogurt-type products (cf. INRAE Boulay 2022). BRIEF DESCRIPTION OF THE DRAWINGSFig. 1: Preparation of soy model prior to pH monitoring with ABSCIA.Fig. 2: ABSCIA method for characterizing strain acidification kinetic descriptors.Fig. 3: Preparation of soy model prior to pH monitoring with HydroPlate®.Fig. 4: HydroPlate® method for characterizing strain acidification kinetic descriptors.Fig. 5: Preparation of soy model prior to pH measurement with microprobes.Fig. 6: Microprobe method for characterizing pH24h in soy model.Fig. 7: Acidification kinetics of soy model fermented 24 hours at 37°C with S. thermophilus LMD-9, DSM 34703 strain and its derivatives 34703-1 (prts-negative), 34703-1.1 (Prts-positive) and 34703-1.2 (Prts-positive) strains measured according to Assay 1. SUMMARY OF THE INVENTION It is an object of embodiments of the invention to provide strains of Streptococcus ther-mophilus that are suitable for the fermentation of plant-based products.The present invention relates in a broad aspect to a Streptococcus thermophilus strain in whichthe cell-envelope proteinase (PrtS) or a homologue thereof is functionally inactive or absent. Accordingly, in a first aspect the present invention relates to a Streptococcus thermophi-lus strain in which the cell-envelope proteinase (PrtS) or a homologue thereof is functionally in-active or absent, and wherein the acidification kinetics of said strain in soy model is character- ized by:- an average slope between pH 6.0 and 5.3 at least about 100 (x104 pHU / min) measured as de-scribed in Assay 3, and- an average pH after 24 hours of fermentation measured as described in Assay 4 of at leastabout 4.20 , and not higher than pH 5.5. In a second aspect the present invention relates to a Streptococcus thermophilus strainaccording to the present invention, which is selected from the group consisting of: (1) the DSM 21892 bacterial strain deposited under the Budapest Treaty on 7 October 2008 inthe name of Danisco Deutschland GmbH, Deutschland at the Leibniz Institute DSMZ-German Col-lection of Microorganisms and Cell Cultures GmbH; (2) the DSM 34703 bacterial strain deposited under the Budapest Treaty on 19 July 2023 in the name of DuPont Nutrition Biosciences ApS, Denmark at the Leibniz Institute DSMZ-German Col- lection of Microorganisms and Cell Cultures GmbH; (3) the DSM 28128 bacterial strain deposited under the Budapest Treaty on 4 December 2013 in the name of Danisco Deutschland GmbH, Deutschland at the Leibniz Institute DSMZ-German Col- lection of Microorganisms and Cell Cultures GmbH; and (4) the DSM 34705 bacterial strain deposited under the Budapest Treaty on 19 July 2023 in the name of DuPont Nutrition Biosciences ApS, Denmark at the Leibniz Institute DSMZ-German Col- lection of Microorganisms and Cell Cultures GmbH; and (5) the DSM 34704 bacterial strain deposited under the Budapest Treaty on 19 July 2023 in the name of DuPont Nutrition Biosciences ApS, Denmark at the Leibniz Institute DSMZ-German Col- lection of Microorganisms and Cell Cultures GmbH. In a third aspect the present invention relates to a composition, such as a composition of a starter culture comprising or consisting of one or more culture of a Streptococcus thermophilus strain as defined in the present disclosure, optionally further comprising at least one other micro- organism, such as at least one other lactic acid bacterium and / or at least one Propionibacterium. In a further aspect the present invention relates to the use of a culture of a Streptococcus thermophilus strain as defined in the present disclosure or of a composition as defined in the present disclosure, such as a starter culture, for the fermentation of an aqueous preparation de- rived from a plant, in particular a fermented food or feed product based on a plant. In a further aspect the present invention relates to a method for preparing a fermented product, in particular a fermented food or a feed product based on a plant, such as pea, soy, andoat, wherein the method comprises putting into contact a plant-based substrate, with or in thepresence of a culture of a bacterial strain as defined in the present disclosure or a composition asdefined in the present disclosure, and obtaining said fermented product.In a further aspect the present invention relates to a method for acidifying an aqueouspreparation derived from a plant, such as pea, soy, and oat, the method comprising putting intocontact a plant-based substrate, with or in the presence of a culture of a bacterial strain as de-fined in the present disclosure or a composition as defined in the present disclosure. In a further aspect the present invention relates to a fermented product, in particular a fermented food or a fermented feed product, in particular a fermented food or feed product based on a plant, such as pea, soy, and oat, obtainable by the methods as defined in the present disclosure. DETAILED DESCRIPTION OF THE INVENTION The present inventors have found Streptococcus thermophilus (ST) PrtS-negative strains(PrtS-) acidifying faster than ST PrtS-positive (PrtS+) ST strains. Advantageously, these fasteracidifying ST PrtS-negative strains are less post-acidifying than ST PrtS-positive ST strains.Five ST PrtS-negative strains are found in the top 6 fast-acidifying ST strains in soymodel among 38 tested ST (15 PrtS- strains & 23 PrtS+). Their average pH24h is 4.41 while theaverage pH of all tested PrtS-positive strains is 4.28, making those PrtS-negative strains very interesting to produce milder fermented soy products. As used herein the term “cell-envelope proteinase (PrtS)” refers to the cell-envelope pro-teinase (CEP) being a LPXTG-containing serine proteinase of the subtilisin family from Strepto-coccus thermophilus encoded by the prtS gene.The term “prtS gene” refers to a gene encoding the “cell-envelope proteinase (PrtS)”. Ob-viously, the genomes and DNA alleles of prtS genes vary among the many known strains of S.thermophilus. However, they show more than 90% of sequence identity between the differentPrtS protein sequences of the strains. One suitable sequence of a prtS gene within the presentdefinition is that of strain CNRZ385 available under the accession number AF243528 (SEQ IDNO:1). One suitable example of a cell-envelope proteinase (PrtS) or a homologue thereof withinthe present invention is that of strain CNRZ385 available under the accession number AF243528 (SEQ ID NO:2).As used herein PrtS-positive or PrtS+ ST strain refers to a strain Streptococcus ther-mophilus that contains a functional cell-envelope proteinase (PrtS) encoded by a functional prtSgene. On the contrary a PrtS-negative or PrtS- ST strain refers to a strain Streptococcus ther-mophilus that contains a functionally inactive or absent cell-envelope proteinase (PrtS). In someembodiments the PrtS-negative or PrtS- ST strain has a functionally inactive or absent cell-enve-lope proteinase (PrtS) due to a mutation, disruption or deletion of the prtS gene.In addition to the specific cell-envelope proteinase (PrtS) mentioned herein, the presentinvention may encompass variants, homologues, derivatives and fragments thereof.The term "variant" is used to mean a naturally occurring nucleotide sequence or amino acid sequence which differs from a wild-type sequence. The term "homologue" means an entity having a certain homology with the subject nu-cleotide sequences or amino acid sequence. Here, the term "homology" can be equated with"identity". In the present context, a homologous sequence is taken to include an amino acid or a nu- cleotide sequence which may be at least 80, 85 or 90% identical, preferably at least 95%, 96%, 97%, 98 % or 99% identical to the subject sequence. Typically, the homologues will comprise the same active sites etc. as the subject amino acid sequence for instance. Although homology can also be considered in terms of similarity (i.e. amino acid residues having similar chemical properties / functions), in the context of the present invention it is preferred to express homology in terms of sequence identity. In one aspect, a homologous sequence is taken to include an amino acid sequence or nu- cleotide sequence which has one or several additions, deletions and / or substitutions compared with the subject sequence. % homology may be calculated over contiguous sequences, i.e. one sequence is aligned with the other sequence and each amino acid in one sequence is directly compared with the cor- responding amino acid in the other sequence, one residue at a time. This is called an “ungapped” alignment. Typically, such ungapped alignments are performed only over a relatively short num- ber of residues. Although this is a very simple and consistent method, it fails to take into consideration that, for example, in an otherwise identical pair of sequences, one insertion or deletion will cause the following amino acid residues to be put out of alignment, thus potentially resulting in a large reduction in % homology when a global alignment is performed. Consequently, most sequencecomparison methods are designed to produce optimal alignments that take into considerationpossible insertions and deletions without penalizing unduly the overall homology score. This isachieved by inserting “gaps” in the sequence alignment to try to maximize local homology.Plant-based fermented product acidifying performance / acidification kineticsIt is to be understood that the Streptococcus thermophilus strains in which the cell-envelopeproteinase (PrtS) or a homologue thereof is functionally inactive or absent according to the pre-sent invention is able to acidify plant-based products with a relatively high slope between pH 6.0and 5.3. To this end the present invention defines suitable Streptococcus thermophilus strains ac-cording to the present invention to have an average slope between pH 6.0 and 5.3 at least about100 (x104 pHU / min) measured as described in Assay 3 as described herein (sometimes referredto as a fast acidifying Streptococcus thermophilus strain); and having an average pH after 24hours of fermentation measured as described in Assay 4 as described herein of at least about 4.20, and not higher than pH 5.5. In some embodiments, the Streptococcus thermophilus strains according to the present in-vention have an average slope between pH 6.0 and 5.3 at least about 110 (x104 pHU / min)measured as described in Assay 3, such as at least about 115, 120, 125, 130, 135, 140, 145, or 150 or 160 (x104pHU / min). In some embodiments, the Streptococcus thermophilus strains in which the cell-envelopeproteinase (PrtS) or a homologue thereof is functionally inactive or absent of the invention ischaracterized by the fact that the strain leads to a fermented plant-based product, not undergo- ing significant post-acidification for at least about 24h at 37°C. The expressions “not undergoing significant post-acidification” or “less post-acidifying” asused herein refers to a Streptococcus thermophilus strain, which when fermented in soy modeldescribed herein provided for an average pH after 24 hours of fermentation measured as de-scribed in Assay 4 of at least about 4.20, and not higher than pH 5.5.As used here “soy model” refers to the French commercial soy Bjorg beverage (“Bjorg sojasans sucre BIO”) supplemented with 2% filtrated (0.2 µm) glucose as described in assays 1, 3and 4 disclosed herein. Aqueous preparation derived from a plant One aspect of the present invention relates to the use of a culture of a Streptococcus thermophilus strain for the fermentation of an aqueous preparation derived from a plant, i.e. plant-based fermentation in order to produce plant-based compositions. In some embodiments, the fermented plant-based composition is produced by inoculat- ing, e.g., with bacteria or a bacterial composition described herein, and fermenting a vegetal base. It is contemplated herein that a vegetal base, such as an aqueous preparation derivedfrom a plant for producing the fermented plant-based composition may be any raw and / or pro-cessed plant-based material, e.g., plant matter, that can be subjected to fermentation according to the methods provided herein. In some embodiments, the vegetal base is or includes fully or partially hydrolysed plant matter, for example cereal. In some embodiments, the cereal is wheat, rye, spelt, barley, oat, millet, sorghum, rice, teff, or combinations thereof. In some embodiments, the vegetal base is or includes plant matter from legumes. In some embodiments, the vegetal base is or includes pulses, for example split peas, field peas, dry peas, lentil, chickpeas, garbanzo bean, konda, navy bean, white navy bean, white pea bean, pea bean, cow pea, horse bean, haricot, pinot bean, mottled bean, small red bean, red Mexicanbean, kidney bean, black bean, black turtle bean, cranberry bean, roman bean, speckled sugarbean, lima bean, haba bean, Madagascar bean, green gram, mung bean, green bean, blackgram, urad dal, soy and / or lupin. In some embodiments, the vegetal base, such as an aqueouspreparation derived from a plant is or includes soy (e.g., soy plant matter).In some embodiments, the vegetal base is or includes plant matter from nuts. Non-limit- ing examples of nuts contemplated for use herein include almonds, cashews, pecans, macada- mias, hazelnuts, pistachio, walnuts, or combinations thereof. In some embodiments, the vegetal base is or includes seeds. Non-limiting examples of seeds contemplated for use herein include hemp, pumpkin, quinoa, sesame, tiger nut, flax, chia, sunflower, coconut, or combinations thereof. In some embodiments, the vegetal base is a substrate of vegetal origin, such as a water-based plant extract. In some embodiments, the vegetal base is or includes a water-based plantextract. In some embodiments, the vegetal base is or includes a water-based plant extract ofany of the plant matter described herein. For example, in some cases, the vegetal base is a wa-ter-based plant extract of a cereal, a legume, a nut, a seed, or a combination thereof. In someembodiments, the water-based plant extract is from a nut. In some embodiments, the water-based plant extract is from a cereal. In some embodiments, the water-based plant extract isfrom a legume. In some embodiments, the water-based plant extract is from a plant seed. Insome embodiments, the water-based plant extract is from soy. In some embodiments, the wa-ter-based plant extract is from soy.The terms “plant-based substrate” and “water-based plant extract” or “vegetal basedrink” may be used interchangeably. The term “water-based plant extract” may be used inter-changeably with a “plant-milk” or “plant-based milk” or “plant-based drink”, or “plant-baseddairy alternative product”. In some embodiments, the vegetal base is a suspension. In some embodiments, the veg- etal base is an aqueous suspension containing water and plant matter as described herein. Meth- ods of preparing a suspension of plant matter suitable for vegetal bases for fermentation as de- scribed herein are known in the art. Exemplary processes for preparing plant matter include me- chanical and / or enzymatic disruption of the plant matter, optionally in combination with a solu- tion or other form of hydration to produce an aqueous fraction which may be separate, e.g., decanted, centrifuged, and / or filtered, from the remaining plant matter, e.g., starchy, fibrous matter. In some embodiments, the vegetal base is a butter alternative or beverage, such as a nut, seed, or pulse butter alternative or beverage. Methods for preparing butter alternatives for use as described herein are known in the art. Exemplary methods of preparing a butter alterna- tive include wet or dry grinding roasted or unroasted e.g., nuts, seeds, pulses, to a paste. In some embodiments, the size of the particles of the paste are suitable for the preparation of bev- erages. In some embodiments, the vegetal base does not include added sugars or proteins. For example, in some cases, the carbohydrate of the vegetal base is supplied only from the plant matter. In some embodiments, the vegetal base includes proteins. In some embodiments, the proteins are supplied only from the plant matter. In some embodiments, the amount of protein is in the range of or of about 1 to 5% (% weight) of the total vegetal base. In some embodiments, the amount of protein is in the range of or of about 2 to 5% (% weight) of the total vegetal base. In some embodiments, the amount of protein is in the range of or of about 3 to 5% (% weight) of the total vegetal base. In some embodiments, the amount of protein is in the range of or of about 4 to 5% (% weight) of the total vegetal base. In some embodiments, the amount of protein is in the range of or of about 1 to 4% (% weight) of the total vegetal base. In some em- bodiments, the amount of protein is in the range of or of about 1 to 3% (% weight) of the total vegetal base. In some embodiments, the amount of protein is in the range of or of about 1 to 2% (% weight) of the total vegetal base. In some embodiments, sugars may be added to the vegetal base. In some embodiments, the sugars are added in the range of or of about 0.5 to 5% (% weight) of the total vegetal base. In some embodiments, the sugars are added in the range of or of about 1 to 5% (% weight) of the total vegetal base. In some embodiments, the sugars are added in the range of or of about 2 to 5% (% weight) of the total vegetal base. In some embodiments, the sugars are added in the range of or of about 2 to 4% (% weight) of the total vegetal base. In some embodiments, the sugars are added in the range of or of about 2 to 3% (% weight) of the total vegetal base. In some embodiments, the sugars are added at or about 2% (% weight) of the total vegetal base. In some embodiments, the sugars are dextrose or sucrose. In some embodiments, the sugar is dextrose. Bacteria and Bacterial Compositions The vegetal base, as described above, may be inoculated with one or more bacterialstrains at least including a Streptococcus thermophilus strain in which the cell-envelope protein-ase (PrtS) or a homologue thereof is functionally inactive or absent, to facilitate fermentation. However, fermentation may be performed in the presence of one or more further bacterialstrains. In some embodiments, the one or more bacterial strains are contained in a bacterialcomposition, such as a starter culture. In some embodiments, the one or more bacterial strains are contained in a starter culture. In some embodiments, the starter culture is a preparation of living bacteria able to assist in fermentation. In some embodiments, the vegetal base is inocu- lated with a starter culture. In some embodiments, the vegetal base is inoculated with a starter culture and a protective culture. In some embodiments, a protective culture is a culture able to reduce or prevent the growth of biological contaminants, such as yeast and mold. In some em- bodiments, the protective culture may include one or more bacterial strains described herein,e.g., L. rhamnosus strains described herein. The terms inoculating and adding may be used in-terchangeably to refer to contacting a vegetal base with one or more bacteria, for example as contained in a bacterial composition, such as a starter culture or a protective culture. In some embodiments, the vegetal base is inoculated with one or more bacterial strains separately. For example, the bacterial strains are not mixed together prior to being added to the vegetal base. In some embodiments, the bacterial strains are mixed together prior to being added to the vegetal base. Regardless of how a bacterial strain is added to the vegetal base, the strain or mixtures of strains used for inoculation may be referred to as or included in a starter culture or protective culture. In some embodiments, the starter culture is a thermophilic starter culture, and the composition of the starter culture is suitable for thermophilic fermentation as described herein. In some embodiments, the starter culture includes a combination of bacteriasuitable for thermophilic and mesophilic fermentation. In some embodiments, the starter cultureincludes thermophilic and mesophilic bacteria, and the composition of the starter culture is suita-ble for thermophilic and mesophilic fermentation, e.g., as described herein.In some embodiments, thermophilic microorganisms, such as thermophilic bacteria, refer to microorganisms that function preferentially at temperatures above 37°C, e.g., 37 to 50°C. In some embodiments, mesophilic microorganisms, such as mesophilic bacteria, refer to microor- ganisms that function preferentially at temperatures at or below 37°C, e.g., 25 to 37°C. In some embodiments, the starter culture is a pure culture, i.e., comprises or consists ofa single bacterial strain being a Streptococcus thermophilus strain in which the cell-envelope pro-teinase (PrtS) or a homologue thereof is functionally inactive or absent. In some embodiments, the starter culture is a mixed culture, i.e. comprises or consists of at least one bacterial strain of the invention as described herein and at least one other bacterial strain. For example, at least 1 or more, and in particular 1, 2, 3, 4 or 5, other bacterial strains are included in the starter cul- ture. In some embodiments, the starter culture contains one or more lactic acid bacteria. In some embodiments, the starter culture contains at least two lactic acid bacteria. As it is normal in lactic acid bacterial fermentation processes to apply a mixed culture as a starter culture, the composition may in some embodiments include a multiplicity of strains either belonging to the same species or belonging to different species. For example, in some cases, the lactic acid bacte- rium in the starter culture is or includes a mixture of a Lactobacillus delbrueckii subsp bulgaricusstrain, a Streptococcus thermophilus strain at including a Streptococcus thermophilus strain ofthe present invention, and an L. rhamnosus strain.In some embodiments, the starter culture includes at least a bacterial strain from thegenera Streptococcus and Lacticaseibacillus. In some embodiments, the starter culture includesor consists of bacteria from the genus Lactococcus, Lactobacillus, Streptococcus, Lacticaseibacil- lus, Leuconostoc, Pediococcus, Enterococcus, Bifidobacterium, Paralactobacillus, Acetilactobacil- lus, Agrilactobacillus, Amylolactobacillus, Apilactobacillus, Bombilactobacillus, Companilactobacil- lus, Dellaglioa, Fructilactobacillus, Furfurilactobacillus, Holzapfelia, Lacticaseibacillus, Lactiplanti- bacillus, Lapidilactobacillus, Latilactobacillus, Lentilactobacillus, Levilactobacillus, Ligilactobacillus, Limosilactobacillus, Liquorilactobacillus, Loigolactobacillus, Paucilactobacillus, Schleiferilactobacil- lus, Secundilactobacillus, or any combination thereof. In some embodiments, the starter culture includes or consists of bacteria from the genus Lactococcus, Lactobacillus, Streptococcus, Lacti-caseibacillus, Leuconostoc, Pediococcus, Enterococcus or Bifidobacterium, or any combinationthereof. In some embodiments, the starter culture includes or consists of bacteria from the ge- nus Lactococcus, Lactobacillus, Streptococcus, Lacticaseibacillus, Leuconostoc, Pediococcus, or Bifidobacterium, or any combination thereof. In some embodiments, the starter culture includes or consists of bacteria from the genus Lactococcus, Lactobacillus, Streptococcus, Lacticaseibacil- lus, or any combination thereof. In some embodiments, the starter culture includes or consists of bacteria from the genus Lactobacillus, Streptococcus, Lacticaseibacillus, or any combination thereof. In some embodiments, the starter culture includes or consists of bacteria from the ge-nus Streptococcus and Lactobacillus.In some embodiments, the starter culture includes at least a Streptococcus thermophilusstrain and a Lactobacillus delbrueckii subsp bulgaricus strain. In some embodiments, the starterculture includes one or more of a Streptococcus thermophilus strain, a Lacticaseibacillus rhamno-sus strain, a Lactobacillus acidophilus strain, a Bifidobacterium lactis strain, a Limosilactobacillusfermentum strain, a Lacticaseibacillus paracasei strain, a Lactiplantibacillus plantarum strain, aLactobacillus delbrueckii subsp bulgaricus strain, a Propionibacteria freudenreichii strain, a Pedio-coccus acidilactici strain, an Enterococcus faecium strain, a Lactococcus lactis strain, Lactococcuscremoris strain, or any combination of the foregoing. In some embodiments, the starter cultureincludes one or more of a Streptococcus thermophilus strain, a Lactobacillus acidophilus strain, aLacticaseibacillus rhamnosus strain, a Bifidobacterium lactis strain, a Limosilactobacillus fermen-tum strain, a Lacticaseibacillus paracasei strain, a Lactiplantibacillus plantarum strain, a Lactoba-cillus delbrueckii subsp bulgaricus strain, a Propionibacteria freudenreichii strain, a Pediococcusacidilactici strain, a Lactococcus lactis strain, a Lactococcus cremoris strain, or any combination of the foregoing. In some embodiments, the starter culture includes one or more of a Strepto-coccus thermophilus strain, a Lacticaseibacillus rhamnosus strain, a Lactobacillus delbrueckiisubsp bulgaricus strain, or any combination of the foregoing. In some embodiments, the starterculture includes a Streptococcus thermophilus strain and a Lacticaseibacillus rhamnosus strain.In some embodiments, the starter culture includes more than one strain of a species. In some embodiments, the starter culture includes at least a Streptococcus thermophilusstrain and one Lactococcus strain. For example, the starter culture may include one or more of aLactococcus strain known in the art, such as a strain of Lactococcus cremoris subsp cremoris(previously referred to as Lactococcus lactis subsp. cremoris), Lactococcus lactis subsp hordniae, or Lactococcus lactis subsp lactis. In some embodiments, the starter culture includes a Lactococ-cus cremoris subsp cremoris and / or a Lactococcus lactis subsp lactis strain.In some embodiments, the starter culture includes one or more Lacticaseibacillus rham-nosus strains. In some embodiments, the starter culture includes one or more Lacticaseibacillusrhamnosus strains of vegetal origin. For example, in some cases, Lacticaseibacillus rhamnosusstrain is derived, selected, or isolated from plant material, e.g., fermented plant material. In some embodiments, the starter culture, either as a pure or mixed culture as defined above, is in frozen, dried, freeze-dried, liquid or solid format, in the form of pellets or frozen pel- lets, or in a powder or dried powder. In some embodiments, the starter culture is in a frozen for- mat or in the form of pellets or frozen pellets, in particular contained in one or more boxes or sa- chets. In some embodiments, the starter cultures as defined herein are in a powder form, such as a dried or freeze-dried powder, in particular contained in one or more boxes or sachets. In some embodiments, the liquid format is a bulk starter, such as a bacterial strain or mixture of bacterial strains previously propagated in a growth medium to obtain the required concentration for inoculation. In some embodiments, the starter culture, either as a pure culture or mixed culture as defined above, and whatever the format (frozen, dried, freeze-dried, liquid or solid format, in the form of pellets or frozen pellets, or in a powder or dried powder) includes the bacterial strain(s) described herein in a concentration in the range of or of about 105to 1013cfu (colony forming units) per gram of the starter culture. In some embodiments, the concentration of the bacterial strain(s) described herein within the starter culture of the invention is in the range of or of about 105to 1013cfu per gram of the starter culture, and in particular at least 106, at least 107, at least 108, at least 109, at least 1010or at least 1011CFU / g of the starter culture. In some embodi- ments, when in the form of frozen or dried concentrate, the concentration of bacterial strain(s)described herein – as a pure culture or as a mixed culture - within the starter culture is in therange of or of about 106to 1013cfu / g of frozen concentrate or dried concentrate, and more pref- erably at least 107, at least 108, at least 109, at least 1010, at least 1011, at least 1012, or at least 1013cfu / g of frozen concentrate or dried concentrate. In some embodiments, the concentration of the bacterial strain(s) described herein within the starter culture of the invention is the range of or of about 105to 109CFU / g of the starter culture. In some embodiments, the concentration of the bacterial strain(s) described herein within the starter culture of the invention is the range of or of about 106to 109CFU / g of the starter culture. In some embodiments, the concentration of the bacterial strain(s) described herein within the starter culture of the invention is the range of or of about 106to 108CFU / g of the starter culture. In some embodiments, the concentration of the bacterial strain(s) described herein within the starter culture of the invention is the range of or of about 106to 107CFU / g of the starter culture. In some embodiments, the concentration of the bacterial strain(s) described herein within the starter culture of the invention is, is at least, or is about 106CFU / g of the starter culture. In some embodiments, the concentration of the bac- terial strain(s) described herein within the starter culture of the invention is, is at least, or is about 107CFU / g of the starter culture. Starter cultures may be prepared by techniques well known in the art such as those dis- closed in US 4,621,058. By way of example, starter cultures may be prepared by the introduction of an inoculum, for example a bacterium, to a growth medium to produce an inoculated medium and ripening the inoculated medium to produce a starter culture. Dried starter cultures may be prepared by techniques well known in the art, such as those discussed in US 4,423,079 and US 4,140,800. In some embodiments, the starter culture is in the form of concentrated frozen pel- lets. In some embodiments, the addition of the starter culture to the vegetal base is direct, e.g., as a direct vat inoculate, direct vat starter, direct vat set culture. In some embodiments, the vegetal base may be inoculated with the starter culture prior to initiating fermentation. In some embodiments, the vegetal base is inoculated with the starter culture following, e.g., at a time point after, fermentation is initiated. In some embodiments, the vegetal base is inoculated with the starter culture during fermentation. For example, in some cases where strains of the starter culture are added separately, e.g., not in a mixture, the strains may be added at different times before or during fermentation. Further microorganisms and / or additives may be added to the vegetal base before, dur- ing or after fermentation of the vegetal base. For example, boosters, such as yeast extracts and / or amino acid containing compositions may be added to the vegetal base in addition to a starter culture, to support or promote microorganism function and facilitate successful production of the fermented plant-based compositions. Microorganisms that may be added to the vegetal base include those that will contribute in an advantageous manner to the properties of the fer- mented plant-based compositions, e.g., fermented plant-based food products. For example, added microorganisms, yeast extracts, or amino acid compositions may improve or support diac- etyl production, acetaldehyde conversion and breakdown, the viscosity, gel stiffness, mouth coating, flavor, post acidification, and / or acidification speed in the fermented plant-based compo- sitions. Optionally, other ingredients may be added to the vegetal base, such as colors, stabilizers, e.g., pectin, starch, modified starch, CMC, etc.; or polyunsaturated fatty acids, e.g. omega-3 fatty acids. Such ingredients may be added at any point during the production process, e.g. before or after fermentation. Components such as cryoprotectants and / or conventional additives including nutrients such as yeast extracts, sugars and vitamins, e.g., vitamin A, C, D, K or vitamins of the vitamin B family may also be added to the vegetal base either with or separate from the starter culture or other additives. Suitable cryoprotectants that may be added include components that improve the cold tolerance of the microorganisms, such as mannitol, sorbitol, sodium tripolyphosphate, xylitol, glycerol, raffinose, maltodextrin, erythritol, threitol, trehalose, glucose and fructose. Other additives may include carbohydrates, flavors, minerals, enzymes (e.g., rennet, lactase and / or phospholipase). In some embodiments, additives, microorganisms, or other components as described in the preceding paragraphs are added simultaneously or nearly simultaneously with the starter culture to the vegetal base, e.g., at the same time as inoculation of the vegetal base with the starter culture. In some embodiments, additives, microorganisms, or other components as de- scribed in the preceding paragraphs are added to the vegetal base before, e.g., temporally prior to, inoculation of the vegetal base with the starter culture. In some embodiments, additives, mi-croorganisms, or other components as described in the preceding paragraphs are added after,e.g., temporally following, inoculation of the vegetal base with the starter culture. In some em- bodiments, additives, microorganisms, or other components as described in the preceding para- graphs may be added to the vegetal base before, during, or after fermentation, for example in- dependent of the inoculation with the starter culture. In some embodiments, the vegetal base is inoculated with the starter culture, and op- tionally additives, microorganisms, or other components as described in the preceding para- graphs above, by any suitable method. For example, the vegetal base may be inoculated by di- rect inoculation into a fermentation vessel. Fermentation The methods for producing a fermented plant-based composition include fermentation, e.g., thermophilic fermentation, of a vegetal base, for example as described herein, inoculated with a starter culture, and optionally other additives, microorganisms, and components, as de- scribed herein. Fermentation according to the methods provided herein facilitates the conversion of car- bohydrates into alcohols or acids through the action of a microorganism, e.g., bacteria present, for example, in a starter culture. Fermentation processes may be selected to optimize parameters such as temperature,oxygen, process time to achieve a suitable fermented plant-based product. In some embodiments, the inoculated vegetal base is fermented at a temperature at or above about 25°C, 30°C, 35°C, 40°C, or 50°C. In some embodiments, the inoculated vegetal base is fermented at a temperature of between or between about 20 to 50°C, 30 to 50°C, or 40 to 50°C. In some embodiments, the inoculated vegetal base is fermented at a temperature ofabove or of about 30°C, 31°C, 32°C, 33°C, 34°C, 35°C, 36°C, 37°C, 38°C, 39°C, 40°C, 41°C,42°C, 43°C, 44°C, 45°C, or 50°C. In some embodiments, the inoculated vegetal base is fer- mented at a temperature of between or between about 35 to 47°C, 35 to 46°C, 35 to 45°C, 35 to 44°C, 35 to 43°C, 36 to 43°C, 37 to 43°C, 38 to 43°C, 39 to 43°C, 40 to 43°C, 41 to 43°C, or 42 to 43°C. In some embodiments, the inoculated vegetal base is fermented at a temperature of or of about 36°C, 37°C, 38°C, 39°C, 40°C, 41°C, 42°C, 43°C, or 44°C. In some embodiments, the inoculated vegetal base is fermented at a temperature of or of about 37°C, e.g., 37 ± 1°C. In some embodiments, fermentation of the inoculated vegetal base is carried out for at least 4 hours, e.g., 5, 6, 7, 8, 9, 10, 15, 20, or 24 hours. In some embodiments, fermentation ofthe inoculated vegetal base is carried out for or for about 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15,16, 17, 18, 19, 20, 21, 22, 23, or 24 hours. In some embodiments, fermentation of the inocu- lated vegetal base is carried out for at most 24 hours. In some embodiments, fermentation of the inoculated vegetal base is carried out for between or between about 4 to 24, 4 to 23, 4 to22, 4 to 21, 4 to 20, 4 to 19, 4 to 18, 4 to 17, 4 to 16, 4 to 15, 4 to 14, 4 to 13, 4 to 12, 4 to 11,4 to 10, 4 to 9, 4 to 8, 4 to 7, 4 to 6, or 4 to 5 hours. In some embodiments, fermentation of the inoculated vegetal base is carried out for or for about 10 hours. In some embodiments, fermen- tation of the inoculated vegetal base is carried out for or for about 9 hours. In some embodi- ments, fermentation of the inoculated vegetal base is carried out for or for about 8 hours. In some embodiments, fermentation of the inoculated vegetal base is carried out for or for about 7 hours. In some embodiments, fermentation of the inoculated vegetal base is carried out for or for about 6 hours. In some embodiments, fermentation of the inoculated vegetal base is carried out for or for about 5 hours. In some embodiments, fermentation of the inoculated vegetal base is carried out for or for about 4 hours. In some embodiments, fermentation of the inoculated vegetal base is carried out for an amount of time needed for the vegetal base to reach a target pH. In some embodiments, the target pH is a suitable pH for producing the fermented plant-based composition that are food products, e.g., as described herein. In some embodiments, the target pH is in a range of or of about 3.4 to 5. In some embodiments, the target pH is in a range of or of about 3.8 to 5. In some embodiments, the target pH is in a range of or of about 4 to 5, such as in the range of 4.5 to 5. In some embodiments, the target pH is in a range of or of about 4.2 to 4.7, such as 4.5 to 4.7. At the end of fermentation, in some embodiments, the fermented plant-based composi- tion has a pH in the range of or of about 3.4 to 5. In some embodiments, the fermented plant- based composition has a pH in the range of or of about 3.8 to 5 at the end of fermentation. In some embodiments, the fermented plant-based composition has a pH in the range of or of about 4 to 5 at the end of fermentation. In some embodiments, the fermented plant-based composition has a pH of or of about 4.1, 4.2, 4.3, 4.4., 4.5, 4.6, or 4.7 at the end of fermentation. In some embodiments, the fermented plant-based composition has a pH in the range of or of about 4.2 to 4.7 at the end of fermentation. In some embodiments, the fermented plant-based composition has a pH of or of about 4.6 at the end of fermentation. In some embodiments, the pH of the inoculated vegetal base is measured, e.g., moni- tored, during fermentation. In some embodiments, the pH of the inoculated vegetal base ismeasured, e.g., monitored, at specific time points during fermentation. For example, a pH meas-urement may be taken every 5, 10, 15, 20, 25, 30, 35, 40, 45, 50, 55, or 60 minutes, or every hour, 2 hours, 3 hours, 4 hours, or 5 hours. In some embodiments, the pH of the inoculated veg- etal base is measured, e.g., monitored, continuously during fermentation. In some aspects, the fermented plant-based composition produced according to the methods provided herein is stored. For example, in some embodiments, following fermentation of the inoculated vegetal base as described herein, the fermented plant-based composition is stored to produce a stored fermented plant-based composition. In some embodiments, the fermented plant-based composition is stored in one or more containers. Suitable containers for storage included, but are not limited to, containers capable of securing and protecting the fermented plant-based composition, e.g., protecting the fermented plant-based composition from contamination. In some embodiments, the fermented plant-based composition is packaged in a sealed container. In some embodiments, the fermented plant-based composition is packaged in a container after fermentation has occurred. In some embodi-ments, the fermentation occurs in a container that can be sealed. For example, in some cases, a vegetal base, e.g., inoculated vegetal base, may be fermented in a container such that at the end of fermentation the container contains a plant-based fermented composition and the con- tainer is then sealed. In some embodiments, the vegetal base is inoculated prior to placement inthe container for fermentation. In some embodiments, the vegetal base is inoculated after toplacement in the container for fermentation. In some embodiments, the one or more containers are useful for storing the fermented plant-based composition at a cool temperature, e.g., a cooler temperature than used for fermen- tation, such as at or at about 1°C, 2°C, 3°C, 4°C, 5°C, 6°C, 7°C, 8°C, 9°C, 10°C, 11°C, 12°C, 13°C, 14°C, 15°C, 16°C, 17°C, 18°C, 19°C, 20°C, 21°C, 22°C, 23°C, 24°C, 25°C or 26°C. In some embodiments, the fermented plant-based composition is stored at a temperature in the range of or of about 1 to 26°C, 1 to 24°C, 1 to 22°C, 1 to 20°C, 1 to 18°C, 1 to 16°C, 1 to 14°C, 1 to 12°C, 1 to 10°C, 1 to 8°C, 1 to 6°C, 1 to 4°C, or 1 to 2°C. In some embodiments, the fer- mented plant-based composition is stored at a temperature in the range of or of about 1 to 14°C, 1 to 12°C, 1 to 10°C, 1 to 8°C, 1 to 6°C, or 1 to 4°C. In some embodiments, the fer- mented plant-based composition is stored at a temperature in the range of or of about 4 to 8°C.In some embodiments, the fermented plant-based composition is stored at or at about a temper-ature of 1°C, 2°C, 3°C, 4°C, 5°C, 6°C, 7°C, 8°C, 9°C, 10°C, 11°C, 12°C, 13°C, 14°C, 15°C, 16°C, 17°C, 18°C, 19°C, 20°C, 21°C, 22°C, 23°C, 24°C, 25°C or 26°C. In some embodiments, the fermented plant-based composition is stored at or at about a temperature of 1°C, 2°C, 3°C, 4°C, 5°C, 6°C, 7°C, 8°C, 9°C, 10°C, 11°C, 12°C, 13°C or 14°C. In some embodiments, the fer- mented plant-based composition is stored at or at about a temperature of 2°C, 3°C, 4°C, 5°C, 6°C, 7°C, or 8°C. In some embodiments, the fermented plant-based composition is stored at orat about a temperature of 6°C, e.g., 6 ± 1°C.In some embodiments, stored fermented plant-based composition maintains a target pH achieved during fermentation. In some embodiments, the target pH is a suitable pH for produc- ing the fermented plant-based composition that is a food product, e.g., as described herein. In some embodiments, the target pH is in a range of or of about 3.8 to 5. In some embodiments, the target pH is in a range of or of about to 5. In some embodiments, the target pH is or is about 4.1, 4.2, 4.3, 4.4., 4.5, 4.6, or 4.7. In some embodiments, the target pH is in a range of or of about 4.2 to 4.7. In some embodiments, the target pH is or is about 4.6. In some embodiments, the stored fermented plant-based composition has a pH in the range of or of about 3.4 to 4.5. In some embodiments, the stored fermented plant-based compo- sition has a pH in the range of or of about 3.8 to 4.2. In some embodiments, the stored fer- mented plant-based composition has a pH of or of about 3.8, 3.9, 4.0, 4.1, 4.2, or 4.3. In some embodiments, the stored fermented plant-based composition has a pH in the range of or ofabout 3.9 to 4.1. In some embodiments, the stored fermented plant-based composition has a pHof or of about 4.0. In some embodiments, the pH of the stored fermented plant-based composition is meas- ured, e.g., monitored, during storage. In some embodiments, the pH of the stored fermented plant-based composition is measured, e.g., monitored, at specific time points during storage. For example, a pH measurement may be taken every or every other day, every third, every fourth, every fifth, every sixth, every seventh, every eighth, every ninth, every tenth, every eleventh, or every twelfth, every thirteenth, or every fourteenth day in storage for the duration of storage. In some embodiments, the pH of the stored fermented plant-based composition is measured, e.g., monitored at about every 5 hours, 10 hours, 15 hours, 20 hours, 24 hours, 36 hours, 48 hours, 60 hours, or every 72 for the duration of time in storage. In some embodiments, the pH of the stored fermented plant-based composition is measured, e.g., monitored, continuously during storage. In some embodiments, the pH of the stored fermented plant-based composition is measured at a temperature of or of about 20°C. For example, the stored fermented plant-based composition may be removed from storage for a period of time to increase the temperature of the stored fermented plant-based composition prior to measuring the pH. In some embodiments, the fermented plant-based composition, e.g., stored fermented plant-based composition, is stored for at least or at least about 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 1415, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 40, 50, 60, 70, 80, 90, 100, 110, or 120 days. In some embodiments, the fermented plant-based composition, e.g., stored fermented plant-based composition, is stored for at least or at least about 7, 8, 9, 10, 11, 12, 13, 1415, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 40, 50, 60, 70, 80, 90, 100, 110, or 120 days. In some embodiments, the fermented plant-based composition, e.g., stored fermented plant-based composition, is stored for at least or at least about 7, 8, 9, 10, 11, 12, 13, 1415, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 40, 50, 60, 70, 80, or 90 days. In some embodiments, the fermented plant-based composition, e.g., stored fermented plant-based composition, is stored for at least or at least about 7, 8, 9, 10, 11, 12, 13, 1415, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 40, 50, or 60 days. In some embodi- ments, the fermented plant-based composition, e.g., stored fermented plant-based composition, is stored for at least or at least about 7, 8, 9, 10, 11, 12, 13, 1415, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, or 30 days. In some embodiments, the fermented plant-based com- position, e.g., stored fermented plant-based composition, is stored for at least or at least about 4, 3, 2, or 1 month. In some embodiments, the fermented plant-based composition, e.g., stored fermented plant-based composition, is stored for at least or at least about 120 days. In some embodiments, the fermented plant-based composition, e.g., stored fermented plant-based com- position, is stored for at least or at least about 90 days. In some embodiments, the fermented plant-based composition, e.g., stored fermented plant-based composition, is stored for at least or at least about 60 days. In some embodiments, the fermented plant-based composition, e.g., stored fermented plant-based composition, is stored for at least or at least about 30 days. In some embodiments, the fermented plant-based composition, e.g., stored fermented plant-based composition, is stored for at least or at least about 28 days. In some embodiments, the fer- mented plant-based composition, e.g., stored fermented plant-based composition, is stored for at least or at least about 21 days. In some embodiments, the fermented plant-based composi- tion, e.g., stored fermented plant-based composition, is stored for at least or at least about 14 days. In some embodiments, the fermented plant-based composition, e.g., stored fermented plant-based composition, is stored for at least or at least about 7 days. In some embodiments, the fermented plant-based composition, e.g., stored fermented plant-based composition, is stored for at most or at most about 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11,12, 13, 14 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 40, 50, 60, 70, 80, 90,100, 110, or 120 days. In some embodiments, the fermented plant-based composition, e.g., stored fermented plant-based composition, is stored for at most or at most about 7, 8, 9, 10, 11, 12, 13, 1415, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 29, 30, 40, 50, 60, 70, 80, 90, 100, 110, or 120 days. In some embodiments, the fermented plant-based composition, e.g., stored fermented plant-based composition, is stored for at most or at most about 7, 8, 9, 10, 11, 12, 13, 1415, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 29, 30, 40, 50, 60, 70, 80, or 90 days. In some embodiments, the fermented plant-based composition, e.g., stored fermented plant-based composition, is stored for at most or at most about 7, 8, 9, 10, 11, 12, 13, 1415, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 40, 50, or 60 days. In some embodi- ments, the fermented plant-based composition, e.g., stored fermented plant-based composition, is stored for at most or at most about 7, 8, 9, 10, 11, 12, 13, 1415, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, or 30 days. In some embodiments, the fermented plant-based com- position, e.g., stored fermented plant-based composition, is stored for at most or at most about 4, 3, 2, or 1 month. In some embodiments, the fermented plant-based composition, e.g., stored fermented plant-based composition, is stored for at most or at most about 90 days. In some em- bodiments, the fermented plant-based composition, e.g., stored fermented plant-based composi- tion, is stored for at most or at most about 60 days. In some embodiments, the fermented plant- based composition, e.g., stored fermented plant-based composition, is stored for at most or at most about 30 days. In some embodiments, the fermented plant-based composition, e.g., stored fermented plant-based composition, is stored for at most or at most about 28 days. In some em- bodiments, the fermented plant-based composition, e.g., stored fermented plant-based composi- tion, is stored for at most or at most about 21 days. In some embodiments, the fermented plant- based composition, e.g., stored fermented plant-based composition, is stored for at most or at most about 14 days. In some embodiments, the fermented plant-based composition, e.g., stored fermented plant-based composition, is stored for at most or at most about 7 days. In some embodiments, the fermented plant-based composition, e.g., stored fermented plant-based composition, is stored for a duration of or of about 1 to 120, 1 to 90, 1 to 60, 1 to 30, 1 to 25, 1 to 20, 1 to 15, 1 to 10, or 1 to 5 days. In some embodiments, the fermented plant-based composition, e.g., stored fermented plant-based composition, is stored for a dura-tion of or of about 7 to 120, 7 to 90, 7 to 60, or 7 to 30 days. In some embodiments, the fer-mented plant-based composition, e.g., stored fermented plant-based composition, is stored for a duration of or of about 7 to 28, 7 to 21, or 7 to 14 days. In some embodiments, the fermented plant-based composition, e.g., stored fermented plant-based composition, is stored for a dura- tion of or of about 7 to 120 days. In some embodiments, the fermented plant-based composi- tion, e.g., stored fermented plant-based composition, is stored for a duration of or of about 7 to 90 days. In some embodiments, the fermented plant-based composition, e.g., stored fermented plant-based composition, is stored for a duration of or of about 7 to 60 days. In some embodi- ments, the fermented plant-based composition, e.g., stored fermented plant-based composition, is stored for a duration of or of about 7 to 30 days. In some embodiments, the fermented plant- based composition, e.g., stored fermented plant-based composition, is stored for a duration of or of about 7 to 21 or 7 to 14 days. In some embodiments, the fermented plant-based composition, e.g., stored fermented plant-based composition, is stored for a duration of or of about 120 days. In some embodiments, the fermented plant-based composition, e.g., stored fermented plant- based composition, is stored for a duration of or of about 90 days. In some embodiments, the fermented plant-based composition, e.g., stored fermented plant-based composition, is stored for a duration of or of about 60 days. In some embodiments, the fermented plant-based compo- sition, e.g., stored fermented plant-based composition, is stored for a duration of or of about 30 days. In some embodiments, the fermented plant-based composition, e.g., stored fermented plant-based composition, is stored for a duration of or of about 28 days. In some embodiments, the fermented plant-based composition, e.g., stored fermented plant-based composition, is stored for a duration of or of about 21 days. In some embodiments, the fermented plant-based composition, e.g., stored fermented plant-based composition, is stored for a duration of or of about 14 days. In some embodiments, the fermented plant-based composition, e.g., stored fer- mented plant-based composition, is stored for a duration of or of about 7 days. Also provided herein are fermented plant-based food products obtained by any of themethods described herein and having specific properties, such as flavor. In some aspects, a fer-mented plant-based composition is a fermented plant-based food product. In some embodi- ments, the fermented plant-based food product is a soy-based composition. In some embodi- ments, the fermented plant-based food product is a fermented soy-based food product. Fermented plant-based food products contemplated herein include, but are not limited to, a food such as, but not limited to, fermented dairy alternative food products. In some embodi- ments, the fermented plant-based food product is a fermented dairy alternative food product. The term "food" is used in a broad sense and includes feeds, foodstuffs, food ingredients,food supplements, and functional foods. Here, the term "food" is used in a broad sense - and co-vers food for humans as well as food for animals (i.e. a feed). In a preferred aspect, the food is for human consumption. In some embodiments, the fermented plant-based composition produced according to the methods described herein produces a fermented plant-based food product that is a functional food. As used herein, the term "functional food" means a food which is capable of providing not only a nutritional effect and / or a taste satisfaction but is also capable of delivering a further ben- eficial effect to consumer. Although there is no legal definition of a functional food, most of the parties with an interest in this area agree that there are foods marketed as having specific health effects. In some embodiments, the bacterial strains or bacterial compositions, e.g., of the starterculture, described herein may be - or may be added to - a food ingredient, a food supplement, ora functional food.In some embodiments, the food may be in the form of a solution or as a solid - depend-ing on the use and / or the mode of application and / or the mode of administration. In some embodiments, the bacterial strains or bacterial compositions, e.g., start cultures, described herein can be used in the preparation of food products such as one or more of fer- mented plant-based food products. By way of example, the bacterial strain or bacterial composition, e.g., starter culture, can be used as an ingredient to prepare milk-type drinks, lactic acid bacteria drinks, yoghurt alterna- tives, and / or drinking yoghurt alternatives that are made from plant matter (e.g., a vegetal base) and referred to as a dairy alternative food product, e.g., plant-based yoghurt alternative. In some embodiments, the fermented plant-based food product is a stirred-type dairy al- ternative food product. In some embodiments, the fermented plant-based food product is a set- type dairy alternative food product. In some embodiments, the fermented pant-based food prod- uct is a plant-based yogurt alternative, a plant-based cream alternative, a plant-based matured cream alternative, a plant-based butter alternative, a plant-based fat spread, a plant-basedcheese alternative, a plant-based fromage frais alternative, a plant-based product beverage al-ternative, a plant-based processed cheese alternative, a plant-based cream dessert alternative, a plant-based cottage cheese alternative, or a plant-based kefir alternative. Sequences: SEQ ID NO:1 >AF243528.1 Streptococcus thermophilus cell envelope proteinase (prtS) gene, complete cds ATGAAAAAGAAAGAAACTTTCTCACTTCGGAAGTATAAAATTGGAACTGTGTCTGTTCTTTT- GGGTGCAGTTTTTTTGTTTGCAGGTGCACCATCGGTAGCTGCAGATGAATTGACAAGCCTTGTAGAGACTAAGGTGGAAGCA ACTGTTCCTGACGCAATCGTCAGCGAATCAGCCTCAGAAAGTCCCGTAGTCGAGGAGTT- GGTTGACACTTCTGTGGAGGCTACCTCAACTGATGTAACCACTACAGATAATGAAGAGGAAACACCTGGCTCAGAAGCTCTT GAAAACAGCGCAAATACAGAAGTAGAAACAACTCAACCAGCTGTAGAAACTCCAGC- TATTTCAGAGAAAAAAGTAGAAGAAGAGGAGAAGCTTTCCGTAGCAGATGAGACTACTGCTATTACGAATCAGGAAGAAGCG AAACCACAAAACATCGATAGTAATACGATCATTACAGTACCTAAAGTTTGG- TATAGTGGTTACAAGGGCGAAGGAACAGTAGTTGCAATCATAGATTCCGGTCTTGACGTTGACCACGATGTATTGCATATTT CAGACCTCTCAACTGCAAAATATAAATCAGAAAAAGAGATAGAAGCAGCTAAAGAAGCTG- CAGGAATTACCTACGGTGAATGGTTTAACGATAAGGTTGTATTTGGTTATAACTATGTTGATGTGAATACTGTCTTGAAAGA AGAAGACAAACGTTCACACGGTATGCACGTAACAAGTATTGCCACAGGAAATCCGACACAAC- CAGTCGCTGGACAATTAATGTATGGTGTAGCTCCTGAAGCGCAAGTCATGTTTATGCGTGTATTCTCAGACCTCAAAGCTAC AACAGGCGCAGCATTGTACGTAAAGGCGATTGAAGATGCTGTAAAATTGGGTGCAGA- TAGCATCAACCTCAGTCTGGGAGGAGCTAACGGCTCTGTTGTTAACATGAATGAAAATGTGACTGCAGCAATCGAGGCTGCT CGTCGTGCAGGGGTTTCTGTTGTTATTGCAGCTGGTAATGATGGAACATTT- GGTTCAGGTCATTCTAATCCGTCAGCCGATTATCCAGATTATGGCTTAGTCGGTGCTCCTTCAACAGCTCACGATGCAATTT CTGTCGCTTCTTACAATAACACAACGGTTGGTAGTAAAGTAATTAATATCATTGGCTTA- GAAAACAATGCTGACTTGAATTACGGCAAGAGTTCGTTTGATAATCCAGAGAAAAGTCCCGTACCATTTGAAATCGGGAAAG AATATGAATATGTCTATGCGGGAATCGGTCAAGCTTCGGATTTTGATGGTCTAGATTT- GACTGGAAAACTTGCACTCATCAAACGAGGAACGATTACCTTCTCAGAAAAAATAGCCAATGCAACAGCTGCAGGTGCAGTA GGGGTGGTCATTTTCAATAGTCGTCCAGGTGAAGCCAATGTAAGCATGCAACTTGATGATA- CAGCTATTGCAATTCCATCTGTCTTCATTCCATTGGAATTTGGTGAGGCTTTGGCAGCTAACTCATATAAGATTGCGTTCAA TAACGAAACGGATATTCGCCCTAACCCAGAAGCAGGTCTTCTTTCAGATTTTTCAAGTT- GGGGTCTATCAGCGGATGGCGAGCTAAAACCAGACTTAGCTGCTCCAGGTGGTGCTATTTATGCAGCCATCAATGATAATGA CTATGCCAACATGCAGGGAACAAGTATGGCTTCTCCACACGTGGCAGGAGCAGCCGTACTT- GTAAAACAGTATTTACTGGCAACTTACCCTACTAAGTCCCCTCAAGAAATCGAAGCCTTAGTAAAACACTTGCTTATGTCTA CTGCTAAAGCACATGTGAACAAAGAAACAACAGCCTACACTTCCCCACGCCAACAAGGTG- CAGGTATCATTGATACTGCAGCAGCTATTTCTACAGGTTTATATTTGACTGGCGAAGATGGGTATGGCAGCATTACCTTGGG AAATGTTGAGGATACATTCAGCTTTACGGTCACACTTCATAATATTACAAACGAAGATAA- GACTTTAAACTACTCAACACAATTAACAACGGATACTGCTCAAAAACGGATTGATCACCTTGGCTCCACGTCTATTAGCAGA GATTCCTGGCGGAAGGTGACTGTGAAA- GCCAATTCAAGTACAACTGTTACAATTAATGTCGATGCATCAAGCTTTGCAGAAGAATTGACAGGTTTGATGAAAAATGGTT ACTATCTTGAAGGTTTTGTTCGATTTACAGATGTAGCCGACGACGGTGATATTGTCAG- CATTCCATACGTTGGTTTCCGTGGGGAATTCCAAAATCTAGCCGTTCTAGAAGAGCCGATTTACAATCTTATTGCCGATGGT AAGGGGGGCTTCTACTTTGAACCTGTTACAGCACAGCCAAATACTGTTGACATT- AGCCATCACTACACAGGTCTTGTTACAGGAAGTACGGAGTTAATCTATTCTACAGACAAACGATCTGACTCTGCGATCAAGA CTCTTGGTACATTTAAAAATAAAGCAGGATACTTTGTTTTAGAGCTTGATGAGTCTGG- TAAACCTCATTTAGCTATCTCGCCAAATGGGGATGACAACCAAGATTCGCTCGTTTTCAAAGGTGTCTTCTTGAGAAATTAT ACTGATTTAGTCGCAAGCGTCTATGCTGCAGATGATACTGAGCGAACAAATCCACTTTGG- GAAAGTCAACCACAGTCAGGCGATAAAAACATCTATAGTGGTAATCCTAAAAATCCAAAATCAAGCATTATTTATCCTACTG AATGGAATGGAACAGATAGTGACGGAAATGCTTTAGCAGATGGTAAGTATCAATACGTTTT- GACCTACTCATCTAAAGTTCCAGGTGCAGCAGTACAAACTATGATTTTCGACGTCATCATCGATAGAGAATCACCAGTTATC ACCACAGCTACCTATGATGAAACAAACTTTACATTTAACCCTCGTCCAGCCATT- GAAAAAGGAGAATCCGGTCTATATCGCGAGCAAGTATTCTATCTTGTAGCAGATGCAAGCGGTGTGACAACCATTCCTTCCT TATTAAAAAATGGTGATGTAACCGTTTCTGATAATAAGGTATTTGTGGCACAAAAC- GATGATGGCTCCTTTACATTGCCTCTTGATCTTGCAGATATTTCAAAATTCTACTACACAGTGGAGGATTATGCTGGTAACA TCAGCTATGAAAAAGTAGAGAATCTGATCAGTATTGGCAATGAAAAAGGGTTGG- TAACTGTCAATATTCTTGATAAAGATACAAATAGTCCTGTACCAATACTTTTCTCTTACTCAGTCACCGATGAAACAGGCAA GATTGTTGCAGAATTACCACGATATGCCGGCGATACTAGCGTTCTTAAGCTACCATTTGG- TACTTACACCTTTGATTTATTCTTATATGATACAGAGTGGTCAAGCCTAGCAGGTGAAACAAAAGCAGTCGTGACGATTTTG GAAGATAATAGCACTGCCGAGGTGAATTTCTATGTGACTTTGAAAGATAAGGCTAACTT- GCTGATAGATATTGATGCATTACTACCTTCTGGTTCAACCATCCAACTGGTAACTGCTGATGGTCAGGCTATTCAGCTACCA AATGCTAAATATTCTAAGACTGATTATGGTAAATTTGTACCAGTTGGTACCTACAC- TATCCTTCCAACCCTCCCAGAAGGCTATGAATTTTTGGAAGAATTAGACGTAGCAGTACTTGCAAACCAGTCAAATGTTAAG AAATTAACCTTGATTAATAAAGTTGCTTTGAAAGAACTGATTGCTGAACTTGCAGGACTT- GAAGAAACAGCGCGTTATTACAATGCTAGTCCAGAACTTCAAACTGCCTATGCTAAAGCATTAGAAGATGCCAATGCAGTAT ATGCCAATAAACACAATCAGGCACAAGTAGATTCAGCACTTGCCAGTCTTGTGGCGGCGAGA- GAACAGCTAAACGGTCAGGCTACCGATAAGGAAAAACTAATTGCTGAAGTATCAAACTACACACCGACTCAGGCAAACTTTA TTTATTACAATGCTGAAAATACCAAACAAATTGCCTATGATACAGCTGTTCGTTCAG- CACAACTTGTATTGAACCAAGAGAATGTAACTCAGGCAGTTGTCAACCAAGCGTTGGCTGACTTGTTAGCAGCGAAAGCCAA CTTAGATGGTCAAAAGACTGATATTTCAGCCCTTCGTAGCGCAGTATCTGTTTCTTCCG- TATTAAAAGCGACAGATGCTAAGTATCTCAATGCATCTGAGAACGTGAAACAAGCTTATGACCAGGCAGTTGAAGCAGCGAA AGCGATTCTAGTTGATGAATCTGCAAGCCAAGCAAGTGTCGATCAA- GCTCTAGCCGTTCTGACAAGCGCTCAGGCAGAACTGGATGGTGTTGCTACTTCAACAAATGATGCCAAAGAGCCAGCAAATA CTGCCACTGACAAAAAAGATGAAGGCACTGTAACGCCTCCACCTATAGACTCAGAAATAGTT- GATGTACAGGCACCTCCTGTAAAAGATACTGGGAATTCAGAGCATGTACCGATAGGTCAGAAGCCAAACCCTCAACCAACTT TACCTCGTCCAGTCACTTTGCAAGCTAGTCTATCTAGTCCTAATCAA- GAAAAACAGGTGACTCAACTACCAAATACTGGAGAAAATGATACGAAATACTATCTTGTTCCTGGTGTCATTATTGGGCTAG GGACTCTGTTGGTAAGCATACGACGTCACAAGGAAGAAGTATAA SEQ ID NO:2 >AAG09771.1 cell envelope proteinase [Streptococcus thermophilus] MKKKETFSLRKYKIGTVSVLLGAVFLFAGAPSVAADELTSLVETKVEATVPDAIVSESASESPVVEELVD TSVEATSTDVTTTDNEEETPGSEALENSANTEVETTQPAVETPAISEKKVEEEEKLSVADETTAITNQEE AKPQNIDSNTIITVPKVWYSGYKGEGTVVAIIDSGLDVDHDVLHISDLSTAKYKSEKEIEAAKEAAGITY GEWFNDKVVFGYNYVDVNTVLKEEDKRSHGMHVTSIATGNPTQPVAGQLMYGVAPEAQVMFMRVFSDLKA TTGAALYVKAIEDAVKLGADSINLSLGGANGSVVNMNENVTAAIEAARRAGVSVVIAAGNDGTFGSGHSN PSADYPDYGLVGAPSTAHDAISVASYNNTTVGSKVINIIGLENNADLNYGKSSFDNPEKSPVPFEIGKEY EYVYAGIGQASDFDGLDLTGKLALIKRGTITFSEKIANATAAGAVGVVIFNSRPGEANVSMQLDDTAIAI PSVFIPLEFGEALAANSYKIAFNNETDIRPNPEAGLLSDFSSWGLSADGELKPDLAAPGGAIYAAINDND YANMQGTSMASPHVAGAAVLVKQYLLATYPTKSPQEIEALVKHLLMSTAKAHVNKETTAYTSPRQQGAGI IDTAAAISTGLYLTGEDGYGSITLGNVEDTFSFTVTLHNITNEDKTLNYSTQLTTDTAQKRIDHLGSTSI SRDSWRKVTVKANSSTTVTINVDASSFAEELTGLMKNGYYLEGFVRFTDVADDGDIVSIPYVGFRGEFQN LAVLEEPIYNLIADGKGGFYFEPVTAQPNTVDISHHYTGLVTGSTELIYSTDKRSDSAIKTLGTFKNKAG YFVLELDESGKPHLAISPNGDDNQDSLVFKGVFLRNYTDLVASVYAADDTERTNPLWESQPQSGDKNIYS GNPKNPKSSIIYPTEWNGTDSDGNALADGKYQYVLTYSSKVPGAAVQTMIFDVIIDRESPVITTATYDET NFTFNPRPAIEKGESGLYREQVFYLVADASGVTTIPSLLKNGDVTVSDNKVFVAQNDDGSFTLPLDLADI SKFYYTVEDYAGNISYEKVENLISIGNEKGLVTVNILDKDTNSPVPILFSYSVTDETGKIVAELPRYAGD TSVLKLPFGTYTFDLFLYDTEWSSLAGETKAVVTILEDNSTAEVNFYVTLKDKANLLIDIDALLPSGSTI QLVTADGQAIQLPNAKYSKTDYGKFVPVGTYTILPTLPEGYEFLEELDVAVLANQSNVKKLTLINKVALK ELIAELAGLEETARYYNASPELQTAYAKALEDANAVYANKHNQAQVDSALASLVAAREQLNGQATDKEKL IAEVSNYTPTQANFIYYNAENTKQIAYDTAVRSAQLVLNQENVTQAVVNQALADLLAAKANLDGQKTDIS ALRSAVSVSSVLKATDAKYLNASENVKQAYDQAVEAAKAILVDESASQASVDQALAVLTSAQAELDGVAT STNDAKEPANTATDKKDEGTVTPPPIDSEIVDVQAPPVKDTGNSEHVPIGQKPNPQPTLPRPVTLQASLS SPNQEKQVTQLPNTGENDTKYYLVPGVIIGLGTLLVSIRRHKEEV Numbered embodiments of the invention:A Streptococcus thermophilus strain in which the cell-envelope proteinase (PrtS) or a hom-ologue thereof is functionally inactive or absent, and wherein the acidification kinetics of said strain in soy model is characterized by:- an average slope between pH 6.0 and 5.3 at least about 100 (x104 pHU / min) measured asdescribed in Assay 3, and- an average pH after 24 hours of fermentation measured as described in Assay 4 of atleast about 4.20, and not higher than pH 5.5.The Streptococcus thermophilus strain according to embodiment 1, wherein the averageslope between pH 6.0 and 5.3 at least about 110 (x104pHU / min) measured as described in Assay 3, such as at least about 115, 120, 125, 130, 135, 140, 145, 150, or 160 (x104pHU / min).The Streptococcus thermophilus strain according to embodiments 1 or 2, wherein the aver-age pH after 24 hours of fermentation measured as described in Assay 4 is at least about4.21 such as at least about 4.22, 4.23, 4.24, 4.25, 4.26, 4.27, 4.28, 4.29, 4.30, 4.31, 4.32,4.33, 4.34, 4.35, 4.36, 4.37, 4.38, 4.39, 4.40, 4.41, 4.42, 4.43, 4.44, 4.45, 4.46, 4.47, 4.48, 4.49, 4.50, 4.51, 4.52, 4.53, 4.54, 4.55, 4.56, 4.57, 4.58, 4.59, or 4.60, and not higher than pH 5.5.The Streptococcus thermophilus strain according to any one of embodiments 1-3, whereinthe average slope between pH 6.0 and 5.3 measured as described in Assay 3 is increasedrelative to the same value for DSM 33651 with at least about 10%, such as 12%, 14%,16%, 18%, 20%, 22%, 24%, 26%, 28%, 30%, 32%, 34%, 36%, 38%, 40%, or 42%.The Streptococcus thermophilus strain according to any one of embodiments 1-4, whereinthe PrtS protein or a homologue thereof is functionally inactive or absent due to a modifica-tion introduced into the prtS gene, such as a deletion, a mutation, or an insertion, such asan insertion that causes a frame shift, a deletion or a mutation causing a premature stop codon, or any other insertion such as of a gene or transposable element disrupting the prtSgene, or complete removal or absence of the prtS gene or replacement with a non-func-tional prtS gene.The Streptococcus thermophilus strain according to any one of embodiments 1-5, which isselected from the group consisting of: (1) the DSM 21892 bacterial strain deposited under the Budapest Treaty on 7 October 2008 in the name of Danisco Deutschland GmbH, Deutschland at the Leibniz Institute DSMZ-Ger- man Collection of Microorganisms and Cell Cultures; (2) the DSM 34703 bacterial strain deposited under the Budapest Treaty on 19 July 2023 in the name of DuPont Nutrition Biosciences ApS, Denmark at the Leibniz Institute DSMZ- German Collection of Microorganisms and Cell Cultures; (3) the DSM 28128 bacterial strain deposited under the Budapest Treaty on 4 December 2013 in the name of Danisco Deutschland GmbH, Deutschland at the Leibniz InstituteDSMZ-German Collection of Microorganisms and Cell Cultures; and (4) the DSM 34705 bacterial strain deposited under the Budapest Treaty on 19 July 2023 in the name of DuPont Nutrition Biosciences ApS, Denmark at the Leibniz Institute DSMZ-Ger- man Collection of Microorganisms and Cell Cultures; and (5) the DSM 34704 bacterial strain deposited under the Budapest Treaty on 19 July 2023 in the name of DuPont Nutrition Biosciences ApS, Denmark at the Leibniz Institute DSMZ-Ger- man Collection of Microorganisms and Cell Cultures.7. A composition, such as a composition of a starter culture comprising or consisting of a oneor more culture of a Streptococcus thermophilus strain as defined in any one of embodi- ments 1-6, and optionally further comprising at least one other microorganism, such as at least one other lactic acid bacterium and / or at least one propionic bacterium.8. The composition according to embodiment 7, which composition comprises or consists ofone or more, such as two, three or more cultures of a Streptococcus thermophilus strain asdefined in any one of embodiments 1-6 and optionally one or more Streptococcus ther- mophilus strain in which the cell-envelope proteinase (PrtS) or a homologue thereof is func-tionally active.9. The composition according to embodiment 7, which composition comprises or consists ofone or more culture of a Streptococcus thermophilus strain as defined in any one of embod-iments 1-6 and no other Streptococcus thermophilus strain.10. Use of a culture of a Streptococcus thermophilus strain as defined in any one of embodi-ments 1-6 or of a composition as defined in any one of embodiments 7-9, such as a starter culture, for the fermentation of a vegetal base, such as an aqueous preparation derivedfrom a plant, in particular a fermented food or feed product based on a plant.11. The use according to embodiment 10, wherein said plant is selected from legumes, such asthe seeds of legumes including beans, such as soybeans, peas, favabeans, chickpea, lentils, mung bean, and any isolate thereof; nuts such as almond, coconut, cashew nut, Brazil nut, hazelnut, macadamia nut, pecan nut, pistachio and walnut; cereals and pseudo cereals such as wheat, corn / maize, oats, sorghum, rice, barley, millet, triticale, buckwheat, rye, teff; tuber such as cassava, potato, tapioca, arrowroot; oleaginous plants such as hemp, canola, rapeseed, and sunflowers, and any isolate thereof.12. The use according to embodiment 10, wherein said plant is selected from pea, soy, and oat.13. A method for preparing a fermented product, in particular a fermented food or a feed prod-uct based on a plant, such as pea, soy, and oat, wherein said method comprises putting into contact a plant-based substrate, with or in the presence of a culture of a bacterial strain as defined in any one of embodiments 1-6 or a composition as defined in any one of embodiments 7-9, and obtaining said fermented product.14. A method for acidifying an aqueous preparation derived from a plant, such as pea, soy, andoat, the method comprising putting into contact a plant-based substrate, with or in the presence of a culture of a bacterial strain as defined in any one of embodiments 1-6 or a composition as defined in any one of embodiments 7-9.15. The method according to any one of embodiments 13-14, wherein said plant is selectedfrom legumes, such as the seeds of legumes including beans, such as soybeans, peas, favabeans, chickpea, lentils, mung bean, and any isolate thereof; nuts such as almond, co- conut, cashew nut, Brazil nut, hazelnut, macadamia nut, pecan nut, pistachio and walnut; cereals and pseudo cereals such as wheat, corn / maize, oats, sorghum, rice, barley, millet, triticale, buckwheat, rye, teff; tuber such as cassava, potato, tapioca, arrowroot; oleagi- nous plants such as hemp, canola, rapeseed, and sunflowers, and any isolate thereof.16. A fermented product, in particular a fermented food or a fermented feed product, in partic-ular a fermented food or feed product based on a plant, such as a plant-based substrate, such as from pea, soy, and oat, obtainable by the method of embodiment 13-15.17. A fermented product, in particular a fermented food or a fermented feed product, in partic-ular a fermented food or feed product based on a plant, such as a plant-based substrate, such as from pea, soy, and oat, comprising a culture of a Streptococcus thermophilus strainas defined in any one of embodiments 1-6 or a composition as defined in any one of em- bodiments 7-9.18. A product according to any one of embodiments 16 or 17, which is a plant-based dairy al-ternative product, in particular a product based on a plant, such as a plant-based substrate, such as from pea, soy, and oat, such as a plant-based yoghurt, plant-based cheese, plant- based quark, a plant-based sour cream, plant-based kefir, a plant-based koumiss, plant- based butter, a plant-based beverage, a yoghurt-alternative plant drink, a fermented plant- based product, a matured cream-alternative, a fromage frais-alternative, a cottage cheese- alternative, or a cream dessert-alternative.19. A method for selecting a strain of Streptococcus thermophilus suitable for fermentation of aplant-based product, the method comprising the steps of a) selecting a strain in which the cell-envelope proteinase (PrtS) or a homologue thereof is functionally inactive or absent; selecting a strain wherein the acidification kinetics of said strain in soy model is character-ized by: -an average slope between pH 6.0 and 5.3 at least about 100 (x104 pHU / min) measured asdescribed in Assay 3, and -an average pH after 24 hours of fermentation measured as described in Assay 4 of atleast about 4.20, and not higher than pH 5.5.20. The method according to embodiment 19, wherein the average slope between pH 6.0 and5.3 at least about 110 (x104pHU / min) measured as described in Assay 3, such as at least about 115, 120, 125, 130, 135, 140, 145, 150, or 160 (x104pHU / min).21. The method according to embodiments 19 or 20, wherein the average pH after 24 hours offermentation measured as described in Assay 4 is at least about 4.21 such as at least about4.22, 4.23, 4.24, 4.25, 4.26, 4.27, 4.28, 4.29, 4.30, 4.31, 4.32, 4.33, 4.34, 4.35, 4.36, 4.37, 4.38, 4.39, 4.40, 4.41, 4.42, 4.43, 4.44, 4.45, 4.46, 4.47, 4.48, 4.49, 4.50, 4.51, 4.52, 4.53, 4.54, 4.55, 4.56, 4.57, 4.58, 4.59, or 4.60, and not higher than pH 5.5.22. The method according to any one of embodiments 19-21, wherein the average slope be-tween pH 6.0 and 5.3 measured as described in Assay 3 is increased relative to the same value for DSM 33651 with at least about 10%, such as 12%, 14%, 16%, 18%, 20%, 22%, 24%, 26%, 28%, 30%, 32%, 34%, 36%, 38%, 40%, or 42%.23. The method according to any one of embodiments 19-22, wherein the PrtS protein or ahomologue thereof is functionally inactive or absent due to a modification introduced into the prtS gene, such as a deletion, a mutation, or an insertion, such as an insertion thatcauses a frame shift, a deletion or a mutation causing a premature stop codon, or any other insertion such as of a gene or transposable element disrupting the prtS gene, or completeremoval or absence of the prtS gene or replacement with a non-functional prtS gene.24. A Streptococcus thermophilus obtained by a method according to any one of embodiments19-23, such as any one selected from the group consisting of:(1) the DSM 34703 bacterial strain deposited under the Budapest Treaty on 19 July 2023 in the name of DuPont Nutrition Biosciences ApS, Denmark at the Leibniz Institute DSMZ-Ger- man Collection of Microorganisms and Cell Cultures; (2) the DSM 34705 bacterial strain deposited under the Budapest Treaty on 19 July 2023 in the name of DuPont Nutrition Biosciences ApS, Denmark at the Leibniz Institute DSMZ-Ger- man Collection of Microorganisms and Cell Cultures; and (3) the DSM 34704 bacterial strain deposited under the Budapest Treaty on 19 July 2023 in the name of DuPont Nutrition Biosciences ApS, Denmark at the Leibniz Institute DSMZ-Ger- man Collection of Microorganisms and Cell Cultures.A composition, such as a composition of a starter culture comprising or consisting of a oneor more culture of a Streptococcus thermophilus strain as defined in embodiment 24, and optionally further comprising at least one other microorganism, such as at least one other lactic acid bacterium and / or at least one propionic bacterium.The composition according to embodiment 25, which composition comprises or consists ofone or more, such as two, three or more cultures of a Streptococcus thermophilus strain asdefined in embodiments 24 and optionally one or more Streptococcus thermophilus strain inwhich the cell-envelope proteinase (PrtS) or a homologue thereof is functionally active.The composition according to embodiments 25 or 26, which composition comprises or con-sists of one or more culture of a Streptococcus thermophilus strain as defined in embodi-ment 24 and no other Streptococcus thermophilus strain.Use of a culture of a Streptococcus thermophilus strain as defined in embodiment 24; or se-lected from (1) the DSM 21892 bacterial strain deposited under the Budapest Treaty on 7October 2008 in the name of Danisco Deutschland GmbH, Deutschland at the Leibniz Insti-tute DSMZ-German Collection of Microorganisms and Cell Cultures and (2) the DSM 28128bacterial strain deposited under the Budapest Treaty on 4 December 2013 in the name ofDanisco Deutschland GmbH, Deutschland at the Leibniz Institute DSMZ-German Collectionof Microorganisms and Cell Cultures; or of a composition as defined in any one of embodi-ments 25-27, such as a starter culture, for the fermentation of a vegetal base, such as anaqueous preparation derived from a plant, in particular a fermented food or feed product based on a plant.The use according to embodiment 28, wherein said plant is selected from legumes, such asthe seeds of legumes including beans, such as soybeans, peas, favabeans, chickpea, lentils, mung bean, and any isolate thereof; nuts such as almond, coconut, cashew nut, Brazil nut, hazelnut, macadamia nut, pecan nut, pistachio and walnut; cereals and pseudo cereals such as wheat, corn / maize, oats, sorghum, rice, barley, millet, triticale, buckwheat, rye, teff; tuber such as cassava, potato, tapioca, arrowroot; oleaginous plants such as hemp,canola, rapeseed, and sunflowers, and any isolate thereof.The use according to embodiment 29, wherein said plant is selected from pea, soy, and oat.A method for preparing a fermented product, in particular a fermented food or a feed prod-uct based on a plant, such as pea, soy, and oat, wherein said method comprises putting into contact a plant-based substrate, with or in the presence of a culture of a bacterialstrain as defined in embodiment 24; or selected from (1) the DSM 21892 bacterial straindeposited under the Budapest Treaty on 7 October 2008 in the name of Danisco DeutschlandGmbH, Deutschland at the Leibniz Institute DSMZ-German Collection of Microorganisms andCell Cultures and (2) the DSM 28128 bacterial strain deposited under the Budapest Treatyon 4 December 2013 in the name of Danisco Deutschland GmbH, Deutschland at the LeibnizInstitute DSMZ-German Collection of Microorganisms and Cell Cultures; or a composition asdefined in any one of embodiments 25-27, and obtaining said fermented product.A method for acidifying an aqueous preparation derived from a plant, such as pea, soy, andoat, the method comprising putting into contact a plant-based substrate, with or in thepresence of a culture of a bacterial strain as defined in embodiment 24 or a composition asdefined in any one of embodiments 25-27.The method according to any one of embodiments 31-32, wherein said plant is selectedfrom legumes, such as the seeds of legumes including beans, such as soybeans, peas, favabeans, chickpea, lentils, mung bean, and any isolate thereof; nuts such as almond, co- conut, cashew nut, Brazil nut, hazelnut, macadamia nut, pecan nut, pistachio and walnut; cereals and pseudo cereals such as wheat, corn / maize, oats, sorghum, rice, barley, millet, triticale, buckwheat, rye, teff; tuber such as cassava, potato, tapioca, arrowroot; oleagi-nous plants such as hemp, canola, rapeseed, and sunflowers, and any isolate thereof.A fermented product, in particular a fermented food or a fermented feed product, in partic-ular a fermented food or feed product based on a plant, such as a plant-based substrate, such as from pea, soy, and oat, obtainable by the method of embodiment 31-33.A fermented product, in particular a fermented food or a fermented feed product, in partic-ular a fermented food or feed product based on a plant, such as a plant-based substrate,such as from pea, soy, and oat, comprising a culture of a Streptococcus thermophilus strainas defined in embodiment 24; or selected from (1) the DSM 21892 bacterial strain depos-ited under the Budapest Treaty on 7 October 2008 in the name of Danisco DeutschlandGmbH, Deutschland at the Leibniz Institute DSMZ-German Collection of Microorganisms andCell Cultures and (2) the DSM 28128 bacterial strain deposited under the Budapest Treatyon 4 December 2013 in the name of Danisco Deutschland GmbH, Deutschland at the LeibnizInstitute DSMZ-German Collection of Microorganisms and Cell Cultures; or a compositionas defined in any one of embodiments 25-27.A product according to any one of embodiments 34 or 35, which is a plant-based dairy al-ternative product, in particular a product based on a plant, such as a plant-based substrate, such as from pea, soy, and oat, such as a plant-based yoghurt, plant-based cheese, plant- based quark, a plant-based sour cream, plant-based kefir, a plant-based koumiss, plant- based butter, a plant-based beverage, a yoghurt-alternative plant drink, a fermented plant- based product, a matured cream-alternative, a fromage frais-alternative, a cottage cheese- alternative, or a cream dessert-alternative.

[0002] DEPOSITS AND EXPERT SOLUTIONThe following deposit was made according to the Budapest treaty on the international recognition of the deposit of microorganisms for the purposes of patent procedure. (1) the DSM 21892 bacterial strain deposited under the Budapest Treaty on 7 October 2008 in the name of Danisco Deutschland GmbH, Deutschland at the Leibniz Institute DSMZ-Ger- man Collection of Microorganisms and Cell Cultures; (2) the DSM 34703 bacterial strain deposited under the Budapest Treaty on 19 July 2023 in the name of DuPont Nutrition Biosciences ApS, Denmark at the Leibniz Institute DSMZ-Ger- man Collection of Microorganisms and Cell Cultures; (3) the DSM 28128 bacterial strain deposited under the Budapest Treaty on 4 December 2013 in the name of Danisco Deutschland GmbH, Deutschland at the Leibniz Institute DSMZ-Ger- man Collection of Microorganisms and Cell Cultures; and (4) the DSM 34705 bacterial strain deposited under the Budapest Treaty on 19 July 2023 in the name of DuPont Nutrition Biosciences ApS, Denmark at the Leibniz Institute DSMZ-Ger- man Collection of Microorganisms and Cell Cultures; and (5) the DSM 34704 bacterial strain deposited under the Budapest Treaty on 19 July 2023 in the name of DuPont Nutrition Biosciences ApS, Denmark at the Leibniz Institute DSMZ-Ger- man Collection of Microorganisms and Cell Cultures. DSMZ referring to Leibniz Institute DSMZ-German Collection of Microorganisms and Cell Cultures, Inhoffenstrasse 7B, D-38124 Braunschweig, Germany. It is requested that the biological material shall be made available only by the issue of a sample to an expert nominated by the requester. In respect to those designations in which a Eu- ropean Patent is sought, a sample of the deposited microorganism will be made available until the publication of the mention of the grant of the European patent or until the date on which ap- plication has been refused or withdrawn or is deemed to be withdrawn, only by the issue of such a sample to an expert nominated by the person requesting the sample, and approved either i) by the Applicant and / or ii) by the European Patent Office, whichever applies (Rule 32 EPC)

[0003] EXAMPLES Assays used herein Assay 1:The soy model is prepared as following: add 100 mL of filtrated (0.2 µm) glucose solution 200 g / Lto 900 mL of French commercial soy Bjorg beverage (“Bjorg soja sans sucre BIO”) under sterileconditions and homogenize manually. Distribute soy model in 50 mL Schott flasks under sterileconditions. Let it warm at 37°C for at least 30 min before inoculation (Figure 1). Take 1 mL fromvial and make successive dilutions of the Streptococcus thermophilus strain being tested in 9 mLtryptone-salt tubes in order to reach an inoculation rate of 1.106 cfu / mL in 50 mL soy Schott flask.After inoculation, shake Schott flasks to homogenize before launching the ABSCIA follow-up (1 pHmeasurement every 5 minutes for 24h) (Absciss Instrumentation Scientifique). During soy modelacidification, the ABSCIA software records the pH decrease simultaneously and continuously (Fig-ure 2). For each acidification trial, the ABSCIA automatically calculates several descriptive descriptors:- Slope between pH 6 to pH 5.3 (*104 pHU / min): slope between the pH values 6.00 and 5.30,reflecting the acidification speed in a relevant and a comparable way from one strain to another.- Time to pH 4.6 (min): time when the pH 4.60 is reached. It’s the technological time usually usedby soy yogurt-type producers.- pH24h: pH value after 24 hours of fermentation. The curves are usually recorded for 24 hours, soit gives the final picture of the acidification. Assay 2:Defrozen pre-culture (in reconstituted milk containing 10% (w / v) skim milk powder pasteurized20 min at 120°C and incubated 16h at 37°C) of the strains to be tested was used to inoculate at2% (v / v) 100 mL of plain milk (“Candia Grand Lait” pasteurized 10 min at 90 °C diluted with water at 93% (v / v)) and 100 mL of sweet milk (“Candia Grand Lait” pasteurized 10 min at 90 °C sup- plemented with sucrose at 6% (w / v)). The inoculated milks were statically incubated in a water- bath at 43°C for 24h. The acidifying properties of the strains were evaluated by recording the pH during milk fermentation. The pH was monitored for 24 hours using the CINAC system (Alliance Instruments, France; pH electrode Mettler 405 DPAS SC, Toledo, Spain). The pH was recordedevery 5 minutes.For each acidification trial, the CINAC automatically calculates several descriptive descriptors:- Slope between pH 6 to pH 5.3 (*104 pHU / min): slope between the pH values 6.00 and 5.30,reflecting the acidification speed in a relevant and a comparable way from one strain to another.- Time to pH 4.6 (min): time when the pH 4.60 is reached. It’s the technological time usually usedby milk yogurt producers.- pH24h: pH value after 24 hours of fermentation. The curves are usually recorded for 24 hours, soit gives the final picture of the acidification. Assay 3:The soy model is prepared as following: add 100 mL of filtrated (0.2 µm) glucose solution 200 g / Lto 900 mL of French commercial soy Bjorg beverage (“Bjorg soja sans sucre BIO”) under sterileconditions and homogenize manually. Distribute soy model in 10 mL tubes under sterile conditionsand store them in a waterbath at 6°C (Figure 3). These tubes stored at 6°C will allow to prepareintermediate dilutions (4.106 cfu / mL) of the Streptococcus thermophilus strain being tested inorder to have the same volume to add in the HydroPlate® (PreSens, Precision Sensing GmbH,Germany) whatever the strain. In addition, refrigerated tubes will allow not to start the fermenta-tion yet in these tubes. The aim is to try to better control the conditions before the inoculation ofHydroPlate®. Distribute 150 µL of soy model media in each well of HydroPlate®. Incubate theplate for at least 30 minutes in SpectraMax I3x (Molecular Devices, San Jose, CA) at 37°C so thatthe sensor present in wells will equilibrate. Take 1mL from vial and make successive dilutions in9mL tryptone-salt tubes if necessary. Take the required volume to reach an inoculation rate of4.106 cfu / mL in 10 mL soy model tubes. After 30 minutes of incubation in SpectraMax I3X, add 50µL from 10 mL soy model tubes in wells of HydroPlate® with 3 wells per strain. Reincubate theHydroPlate® in SpectraMax I3x for a follow-up of 24 hours (1 measurement every 5 minutes)(Fig-ure 4). Slope between pH6 to pH5.3 (pHU / minx10E4) is processed, reflecting the acidificationspeed in a relevant and a comparable way from one strain to another. Assay 4:The soy model is prepared as following: add 100 mL of filtrated (0.2 µm) glucose solution 200 g / Lto 900 mL of French commercial soy Bjorg beverage (“Bjorg soja sans sucre BIO”) under sterile conditions and homogenize manually. Distribute soy model in 10 mL tubes under sterile conditionsand store them in a waterbath at 6°C (Figure 5). These tubes stored at 6°C will allow to prepareintermediate dilutions (4.106 cfu / mL) of the Streptococcus thermophilus strain being tested inorder to have the same volume to add in the HydroPlate® (PreSens, Precision Sensing GmbH, Germany) whatever the strain. In addition, refrigerated tubes will allow not to start the fermenta- tion yet in these tubes. The aim is to try to better control the conditions before the inoculation ofHydroPlate®. Distribute 150 µL of soy model media in each well of HydroPlate®. Incubate theplate for at least 30 minutes in SpectraMax I3x (Molecular Devices, San Jose, CA, USA) at 37°Cso that the sensor present in wells will equilibrate. Take 1mL from vial and make successive dilu-tions in 9 mL tryptone-salt tubes if necessary. Take the required volume in order to reach aninoculation rate of 4.106 cfu / mL in 10 mL soy model tubes. After 30 minutes of incubation inSpectraMax I3X, add 50 µL from 10 mL soy model tubes in wells of HydroPlate® with 3 wells perstrain. Reincubate the HydroPlate® in SpectraMax I3x for a follow-up of 24 hours (1 measurementevery 5 minutes). Then, recover the plate and incubate in a waterbath at 20°C. Manually measurepH in each well using FiveEasy pH meter (Mettler-Toledo, OH, USA) equipped with micro probes(Figure 6).EXAMPLE 1: Effect of the prtS gene in soy and milk acidificationS. thermophilus strains carrying the prtS gene were shown to be of interest in milk since they arefaster in acidification than strains without this gene (Boulay et al., 2020, International Journal ofFood Microbiology, Volume 335, 16 December 2020). In order to compare the impact of the prtSgene not only in milk but also in a soy-based model, derivatives of S. thermophilus 34703-1 strain,selected from parental strain DSM 34703, were constructed into which the prtS gene has beenintroduced using natural competence as shown in Table 1. S. thermophilus LMD-9 strain was cho-sen as reference strain bearing the prtS gene (Boulay et al., 2020).Figure 7 presents acidification kinetics in soy model, measured in the conditions of Assay1 and Table 2 summarizes the acidification parameters in both soy and milk models, measured inthe conditions of Assay 1 and Assay 2. These results show that in soy model, contrary to milkmodel, PrtS-negative S. thermophilus strains DSM 34703 and 34703-1(i) reach lower pH24h, (ii)reach pH4.6 faster (i.e. by approximately 10 hours while pH4.6 is not reached in milk) and (iii)display significant higher slope between pH6 to pH5.3. The addition of the prtS gene (strains 34703-1.1 and 34703-1.2) has a low effect on these descriptors in soy model, whereas it has a strong effectin milk model by highly reducing both pH24hand time to reach pH4.6, and deeply increasing theslope between pH6 to pH5.3. This indicates that the presence of the prtS gene does not seem tosystematically improve the acidification speed in soy model (as in the current experimental condi-tions), contrary to what has been described in Boulay et al. (2020). Moreover, in this example,strains DSM 34703 and 34703-1, which are not bearing the prtS gene, display the highest slopeas compared to the reference PrtS-positive S. thermophilus LMD-9 strain in soy model. This raisesthe question about the importance of the prtS gene in S. thermophilus for fast soy fermentation,contrary to milk fermentation.Table 1. Strains used in the example 1PrtS Strains MotherPresence (+) Absence (-) DSM 34703 - -34703-1 DSM 34703 -34703-1.1 34703-1 +34703-1.2 34703-1 +LMD-9 - +Table 2. Descriptors from ABSCIA of soy (Assay 1) and milk (Assay 2) models fermented 24 hoursat 37°C with S. thermophilus LMD-9, DSM 34703 strain and its derivatives 34703-1 (Prts-nega-tive), 34703-1.1 (Prts-positive) and 34703-1.2 (Prts-positive) strains.Soy model1Milk model2Slope Slope Strains pH 6.0 to 5.3 Time to pH 6.0 to 5 Time to pH4.6 pH24h.3 pH4.6 pH (*104(424h(min) *10 (min) pHU / min) pHU / min) DSM 3470398 602 4.25 27 not reached 4.6434703-1 117 532 4.22 33 not reached 4.6734703-1.1 91 571 4.17 145 290 4.1834703-1.2 106 569 4.16 134 310 4.29LMD-9 82 571 4.19 nd* nd* nd**nd: not determined. 1Data acquired according to Assay 1; 2Data acquired according to Assay 2.EXAMPLE 2: To deeper investigate the importance of the prtS gene in S. thermophilus for fast soy fer-mentation, a diversity of S. thermophilus strains from various genetic backgrounds, bearing (23strains) or not (15 strains) the prtS gene, was evaluated according to Assay 3 and Assay 4. Table3 summarizes the acidification parameters in soy model.Results show that 20 out of 38 tested ST strains display a slope between pH 6.0 and 5.3superior to 100 * 104pHU / min in soy model at 37°C, which is high value representative of fastacidification. Surprisingly, eight ST PrtS-negative strains (more than half of the tested ST PrtS-negative strains) are among those fastest 20 ST strains, DSM 21892, DSM 34703, DSM 28128,DSM 34705, DSM 34704, ST-9, ST-12 and ST-13. Moreover, five strains (DSM 21892, DSM 34703,DSM 28128, DSM 34705, DSM 34704) in the top-6 of strains displaying the highest slope (≥132 *104 pHU / min) in soy model are prtS-negative. In addition, two S. thermophilus PrtS-negativestrains (DSM 21892 and DSM 34703) display a higher slope (≥151 * 104 pHU / min) than the bestPrtS-positive strain (ST-1, ≥144 * 104 pHU / min). These results confirm that the prtS gene is notmandatory for increasing the acidification kinetics in soy model. On top and advantageously, among the 20 fastest strains, the average pH24h of the eightST PrtS-negative strains is 4.43 while the one of the 12 PrtS-positive strains is 4.17, making thosePrtS-negative strains even more interesting to produce milder fermented soy products.Thus, the presence of the prtS gene in ST does not seem to be needed in order to provide acidifi-cation kinetics with a slope superior to 100 * 104 pHU / min in soy model.Table 3. Slope pH 6.0 to 5.3 (according to Assay 3) and pH24h (according to Assay 4) data of 38 S.thermophilus strains in soy model at 37°C. Results are ranked by descending slope values. PrtS-negative strains are in italic. Strains with pH24h above 4.30 are highlighted in bold.Variation of Slope slope PrtS pH 6.0 to 5.3 pH 6.0 to 5.3 Strains Presence (+)2(*4pH24h compared to Absence (-) 10 pHU / min)1DSM 33651 (%) DSM 21892 - 166 4.36 42%DSM 34703 - 151 4.33 30%ST-1 + 144 4.04 23%DSM 28128 - 139 4.39 19%DSM 34705 - 134 4.38 15%DSM 34704 - 132 4.57 13%ST-2 + 131 4.16 13%ST-3 + 129 4.08 11%ST-4 + 126 4.21 8%ST-5 + 121 4.25 4%ST-6 + 121 4.13 4%DSM 33651 + 116 4.21 0%ST-7 + 108 4.19 -7%ST-8 + 107 4.15 -8%ST-9 - 107 4.46 -8%ST-10 + 106 4.24 -9%ST-11 + 105 4.30 -10%ST-12 - 103 4.62 -11%ST-13 - 103 4.36 -12%ST-14 + 101 4.14 -13%ST-15 + 95 4.15 -19%ST-16 + 93 4.25 -20%ST-17 + 92 4.56 -21%ST-18 + 87 4.65 -25%ST-19 - 85 4.51 -27%ST-20 + 81 4.28 -31%ST-21 + 80 4.27 -31%ST-22 - 79 4.49 -32%ST-23 + 77 4.24 -34%ST-24 - 75 4.39 -36%ST-25 + 72 4.34 -38%ST-26 + 66 4.41 -43%ST-27 + 61 4.29 -48%ST-28 - 60 4.50 -48%ST-29 + 59 4.79 -49%ST-30 - 58 4.65 -50%ST-31 - 46 4.57 -60%ST-32 - 37 4.65 -68%Data acquired according to Assay 3; 2Data acquired according to Assay 4.

Claims

CLAIMS 1. A method for selecting a strain of Streptococcus thermophilus suitable for fermentation of aplant-based product, the method comprising the steps of a) selecting a strain in which the cell-envelope proteinase (PrtS) or a homologue thereof isfunctionally inactive or absent; ,selecting a strain wherein the acidification kinetics of said strain in soy model is character-ized by: -an average slope between pH 6.0 and 5.3 at least about 100 (x104 pHU / min) measured asdescribed in Assay 3, and- an average pH after 24 hours of fermentation measured as described in Assay 4 of atleast about 4.20, and not higher than pH 5.

5.

2. The method according to claim 1, wherein the average slope between pH 6.0 and 5.3 atleast about 110 (x104pHU / min) measured as described in Assay 3, such as at least about 115, 120, 125, 130, 135, 140, 145, 150, or 160 (x104pHU / min).

3. The method according to claims 1 or 2, wherein the average pH after 24 hours of fermenta-tion measured as described in Assay 4 is at least about 4.21 such as at least about 4.22,4.23, 4.24, 4.25, 4.26, 4.27, 4.28, 4.29, 4.30, 4.31, 4.32, 4.33, 4.34, 4.35, 4.36, 4.37, 4.38, 4.39, 4.40, 4.41, 4.42, 4.43, 4.44, 4.45, 4.46, 4.47, 4.48, 4.49, 4.50, 4.51, 4.52, 4.53, 4.54, 4.55, 4.56, 4.57, 4.58, 4.59, or 4.60, and not higher than pH 5.

5.

4. The method according to any one of claims 1-3, wherein the average slope between pH 6.0and 5.3 measured as described in Assay 3 is increased relative to the same value for DSM33651 with at least about 10%, such as at least about 12%, 14%, 16%, 18%, 20%, 22%,24%, 26%, 28%, 30%, 32%, 34%, 36%, 38%, 40%, or 42%.

5. The method according to any one of claims 1-4, wherein the PrtS protein or a homologuethereof is functionally inactive or absent due to a modification introduced into the prtS gene, such as nucleotide modification that causes a premature stop codon, or an insertion or a deletion, such as an insertion or a deletion that causes a frameshift and thus a prema- ture stop codon, such as an insertion or a deletion of a gene or transposable element dis- rupting the prtS gene, or a complete removal or absence of the prtS gene, or a replace-ment of a functional prtS gene with a non-functional prtS gene.

6. A Streptococcus thermophilus strain obtained by a method according to any one of claims1-5, such as any one selected from the group consisting of:(1) the DSM 34703 bacterial strain deposited under the Budapest Treaty on 19 July 2023 inthe name of DuPont Nutrition Biosciences ApS, Denmark at the Leibniz Institute DSMZ-German Collection of Microorganisms and Cell Cultures; (2) the DSM 34705 bacterial strain deposited under the Budapest Treaty on 19 July 2023 inthe name of DuPont Nutrition Biosciences ApS, Denmark at the Leibniz Institute DSMZ-Ger- man Collection of Microorganisms and Cell Cultures; and (3) the DSM 34704 bacterial strain deposited under the Budapest Treaty on 19 July 2023 inthe name of DuPont Nutrition Biosciences ApS, Denmark at the Leibniz Institute DSMZ-Ger- man Collection of Microorganisms and Cell Cultures.

7. A composition, such as a composition of a starter culture comprising or consisting of a oneor more culture of a Streptococcus thermophilus strain as defined in claim 6, and optionally further comprising at least one other microorganism, such as at least one other lactic acid bacterium and / or at least one propionic bacterium.

8. The composition according to claims 6 or 7, which composition comprises or consists of oneor more, such as two, three or more cultures of a Streptococcus thermophilus strain as de-fined in claim 6 and optionally one or more Streptococcus thermophilus strain in which thecell-envelope proteinase (PrtS) or a homologue thereof is functionally active.

9. The composition according to claim 7, which composition comprises or consists of one ormore culture of a Streptococcus thermophilus strain as defined in claim 6 and no otherStreptococcus thermophilus strain.

10. Use of a culture of a Streptococcus thermophilus strain as defined in claim 6, or selectedfrom (1) the DSM 21892 bacterial strain deposited under the Budapest Treaty on7 October2008 in the name of Danisco Deutschland GmbH, Deutschland at the Leibniz InstituteDSMZ-German Collection of Microorganisms and Cell Cultures and (2) the DSM 28128 bac-terial strain deposited under the Budapest Treaty on 4 December 2013 in the name of Dan-isco Deutschland GmbH, Deutschland at the Leibniz Institute DSMZ-German Collection of Microorganisms and Cell Cultures; or of a composition as defined in any one of claims 7-9,such as a starter culture, for the fermentation of a vegetal base, such as an aqueous prepa-ration derived from a plant, in particular a fermented food or feed product based on a plant, such as wherein said plant is selected from pea, soy, and oat.

11. A method for preparing a fermented product, in particular a fermented food or a feed prod-uct based on a plant, such as pea, soy, and oat, wherein said method comprises puttinginto contact a plant-based substrate, with or in the presence of a culture of a bacterialstrain as defined in claim 6; or selected from (1) the DSM 21892 bacterial strain deposited under the Budapest Treaty on 7 October 2008 in the name of Danisco Deutschland GmbH,Deutschland at the Leibniz Institute DSMZ-German Collection of Microorganisms and Cell Cultures and (2) the DSM 28128 bacterial strain deposited under the Budapest Treaty on 4December 2013 in the name of Danisco Deutschland GmbH, Deutschland at the Leibniz In-stitute DSMZ-German Collection of Microorganisms and Cell Cultures; or a composition asdefined in any one of claims 7-9, and obtaining said fermented product.

12. A method for acidifying an aqueous preparation derived from a plant, such as pea, soy, andoat, the method comprising putting into contact a plant-based substrate, with or in the presence of a culture of a bacterial strain as defined in claim 6; or selected from (1) theDSM 21892 bacterial strain deposited under the Budapest Treaty on 7 October 2008 in thename of Danisco Deutschland GmbH, Deutschland at the Leibniz Institute DSMZ-German Collection of Microorganisms and Cell Cultures and (2) the DSM 28128 bacterial strain de-posited under the Budapest Treaty on 4 December 2013 in the name of Danisco DeutschlandGmbH, Deutschland at the Leibniz Institute DSMZ-German Collection of Microorganisms and Cell Cultures; or a composition as defined in any one of claims 7-9.

13. A fermented product, in particular a fermented food or a fermented feed product, in partic-ular a fermented food or feed product based on a plant, such as a plant-based substrate, such as from pea, soy, and oat, obtainable by the method of claim 11-12.

14. A fermented product, in particular a fermented food or a fermented feed product, in partic-ular a fermented food or feed product based on a plant, such as a plant-based substrate, such as from pea, soy, and oat, comprising a culture of a Streptococcus thermophilus strainas defined in claim 6; or selected from (1) the DSM 21892 bacterial strain deposited under the Budapest Treaty on 7 October 2008 in the name of Danisco Deutschland GmbH,Deutschland at the Leibniz Institute DSMZ-German Collection of Microorganisms and Cell Cultures and (2) the DSM 28128 bacterial strain deposited under the Budapest Treaty on 4December 2013 in the name of Danisco Deutschland GmbH, Deutschland at the Leibniz In-stitute DSMZ-German Collection of Microorganisms and Cell Cultures; or a composition asdefined in any one of claims 7-9.

15. A product according to any one of claims 13 or 14, which is a plant-based dairy alternativeproduct, in particular a product based on a plant, such as a plant-based substrate, such as from pea, soy, and oat, such as a plant-based yoghurt, plant-based cheese, plant-based quark, a plant-based sour cream, plant-based kefir, a plant-based koumiss, plant-basedbutter, a plant-based beverage, a yoghurt-alternative plant drink, a fermented plant-basedproduct, a matured cream-alternative, a fromage frais-alternative, a cottage cheese-alter- native, or a cream dessert-alternative.

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