Compositions and methods for the production of fermented WHEY products

Abstract

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

Description

COMPOSITIONS AND METHODS FOR THE PRODUCTION OF FERMENTEDWHEY PRODUCTSCROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This application claims the benefit of European Patent Application 24190744.3 filed July 24, 2024, which is incorporated by reference herein in its entirety.BACKGROUND

[0001] Fermentation is an antient and widely used process to change flavor and functional properties of food. For example, the fermentation of cabbage can produce sauerkraut and kimchi products, fermentation of milk can produce cheese and yogurt, and fermentation of fruits, sugars, and cereal grains can produce alcoholic beverages. However, the practice of fermentation still has many broad applications and potentials that have yet to discovered and developed. During the production of cheese, by-products, such as whey, are produced. While these by-products can be used protein supplements (e.g., whey protein supplements) and animal feed, there may be many more applications for these by-products when they are processed, for example, by fermentation.

[0002] Described herein are compositions and methods for the fermentation of acid whey and sweet whey resulting in beneficial improvements in both sensory’ aspects and functional characteristics.SUMMARY

[0003] The present disclosure provides a composition comprising acid whey or sweet whey; at least one Leuconostoc citreum bacterium; and sucrose; wherein the pH of the composition is at least pH 6.5. The composition may comprise between 1 wt% and 18 wt%, 2 wt% and 15 wt%, or 4 wt% and 12 wt% whey solids and / or between 5 wt% and 40 wt%, 7 wt% and 30 wt%, 9 wt% and 25 wt% or 10 wt% and 20 wt% sucrose. The Leuconostoc citreum bacterium may be selected from the group consisting of Leuconostoc citreum B3K7 (BCCM Accession No. LMG P-32801), and Leuconostoc citreum C25R19 (BCCM Accession No. LMG P-33375). The composition may further comprise a growth supplement, preferably selected from a source of minerals and / or salts. The growth supplement may be selected from yeast extract, peptones, potassium salts such as monopotassium phosphate, magnesium salts such as magnesium sulfate, manganese salts such as manganese(II) sulfate, calcium salts such as calcium chloride, iron salts such as iron sulfate, and surfactants such as polysorbate 80, and combinations thereof. The composition may comprise abase selected from the group consisting of sodium hydroxide, potassium hydroxide, or combinations thereof, such that the pH of the combination of the whey, bacterium, and sucrose is raised to at least pH 6.5.

[0004] The disclosure also provides a method for fermenting whey comprising fermenting the composition described herein for a time and under conditions sufficient to produce a fermented tomato paste product. The composition may be fermented for at least 6, at least 12, at least 18, or at least 24 hours; and / or the composition may be fermented at a temperature between 20 °C and 30 °C, between 22 °C and 28 °C, between 24 °C and 26 °C, or about 25 °C. The method may be a method for increasing viscosity of acid or sweet whey and the fermented whey product has a higher viscosity than an equivalent whey composition that has not been fermented or contacted with the Leuconostoc citreum bacterium. The method is a method for altering one or more sensory attributes of an acid or sweet whey and the fermented whey product has altered sensory' attribute, preferably increased sweetness or increased acidity, relative to an equivalent whey composition that had not been fermented or contacted with the Leuconostoc citreum bacterium. The method may include an inactivating step, for example, pasteurization, to inactivate the Leuconostoc citreum bacterium and / or Leuconostoc pseudomesenteroides bacterium such that the bacterium is non-viable.

[0005] The disclosure also provides a whey composition, for example one obtained by the methods described herein, comprising a fermented whey and at least one Leuconostoc citreum bacterium. The composition comprises fructose, dextran, mannitol, and / or organic acids, and optionally, the composition is substantially free of sucrose. The composition may comprise between 1 wt% and 20 wt%, between 2 wt% and 15 wt%, or between 5 wt% and 10 wt% dextran. The Leuconostoc citreum bacterium in the whey fermentate composition may be non-viable.

[0006] The disclosure further describes food products comprising as an ingredient the whey fermentate composition described herein and at least one additional food ingredient, preferably selected from the group consisting of salt, sucrose, vegetable oils, preservatives, texturizers, stabilizers, emulsifiers, colorants, flavoring agents, and combinations thereof. The food product may have a reduced sucrose content and / or reduced added sugars content and / or a reduced starch content and / or a reduced preservatives content and / or a reduced cry stalline methyl cellulose (and derivates thereof) content compared to a food product comprising a whey composition that has not been fermented or contacted with the Leuconostoc citreum bacterium.

[0007] The disclosure further provides use of a Leuconostoc citreum bacterium to increase the viscosity of acid or sweet whey by fermenting the acid or sweet whey with the Leuconostoccitreum bacterium in the presence of sucrose. The disclosure also provides use of Leuconostoc citreum bacterium to increase sweetness of acid or sweet whey by fermenting the acid or sweet whey with the Leuconostoc citreum bacterium in the presence of sucrose. For the uses described herein, prior to fermentation, the tomato solids concentration is between 1 wt% and 50 wt%, 2 wt% and 18 wt%, or 4 wt% and 15 wt%; and / or the sucrose concentration is between 5 wt% and 40 wt%, 7 wt% and 30 wt%, 9 wt% and 25 wt% or 10 wt% and 20 wt% sucrose; and / or the Leuconostoc citreum bacterium is selected from the group consisting of Leuconostoc citreum B3K7 (BCCM Accession No. LMG P-32801) and Leuconostoc citreum C25R19 (BCCM Accession No. LMG P-33375).

[0008] Also provided here in is an isolated Leuconostoc citreum bacterial cell of Leuconostoc citreum C25R19 (BCCM Accession No. LMG P-33375).BRIEF DESCRIPTION OF THE FIGURES

[0009] This patent or application contains at least one drawing executed in color. Copies of this patent or patent application publication with color drawings will be provided by the Office upon request and the payment of the necessary fee.

[0010] The drawings illustrate generally, by way of example, but not by way of limitation, various aspects discussed herein.

[0011] FIG. 1 shows a flow diagram of the whey fermentation described in Example 1.

[0012] FIG. 2 shows the viscosity of samples as outlined in Example 1.

[0013] FIG. 3 shows viscosity of samples as outlined in Example 2.

[0014] FIG. 4 shows photos of products 3. 1, 3.2. and 3.3 as outlined in Example 3.

[0015] FIG. 5 shows sheer stress of products 3.1, 3.2, and 3.3 as outlined in Example 3.

[0016] FIG. 6 shows photos of products 4. 1 through 4.8 as outlined in Example 4.

[0017] FIG. 7 shows photos of products 5.2, 5.4, and 5.5 as outlined in Example 5.

[0018] FIG. 8 shows viscosity (mPa) of products 5.2, 5.4, and 5.5 as outlined in Example 5.

[0019] FIG. 9 show photos of products 6.1, 6.2, and 6.3 as outlined in Example 6.

[0020] FIG. 10 shows torque (pNm) of products 6.1 , 6.2, and 6.3 as outlined in Example 6.

[0021] FIG. 11 shows photos of products 7.1 through 7.6 as outlined in Example 7.

[0022] FIG. 12 shows firmness (Pa) of samples 7. 1 through 7.6 as outlined in Example 7.DETAILED DESCRIPTION

[0023] Reference will now be made in detail to certain aspects of the disclosed subject matter, examples of which are illustrated in part in the accompanying drawings. While the disclosed subject matter will be described in conjunction with the enumerated claims, it will be understood that the exemplified subject matter is not intended to limit the claims to the disclosed subject matter.

[0024] In this document, the terms “a,” “an,” or “the” are used to include one or more than one unless the context clearly dictates otherwise. The term “or” is used to refer to a nonexclusive “or” unless otherwise indicated. All publications, patents, and patent documents referred to in this document are incorporated by reference herein in their entirety, as though individually incorporated by reference. In the event of inconsistent usages between this document and those documents so incorporated by reference, the usage in the incorporated reference should be considered supplementary to that of this document; for irreconcilable inconsistencies, the usage in this document controls.

[0025] Values expressed in a range format should be interpreted in a flexible manner to include not only the numerical values explicitly recited as the limits of the range, but also to include all the individual numerical values or sub-ranges encompassed within that range as if each numerical value and sub-range were explicitly recited. For example, a range of “about 0.1% to about 5%” or “about 0.1% to 5%” should be interpreted to include not just about 0.1% to about 5%, but also the individual values (e.g., 1%, 2%, 3%, and 4%) and the sub-ranges (e.g., 0.1% to 0.5%, 1.1% to 2.2%, 3.3% to 4.4%) within the indicated range. The statement “about X to Y” has the same meaning as “about X to about Y,” unless indicated otherwise. Likewise, the statement “about X, Y, or about Z” has the same meaning as “about X, about Y, or about Z,” unless indicated otherwise.

[0026] Unless expressly stated, ppm (parts per million), percentage, and ratios are on a by weight basis. Percentage on a by weight basis is also referred to as wt% or % (wt) below'.

[0027] This disclosure relates to compositions and methods for the production of whey fermentates, including acid whey fermentates and sweet whey fermentates. As described herein, the fermented whey product is characterized by increased viscosity, altered visual appearance, and / or alterations of one or more sensory' attributes relative to the acid whey or sw eet whey prior to fermentation. In general, the acid whey or sweet whey is fermented with a Leuconostoc sp. bacterium.Fermentates

[0028] This disclosure relates to compositions comprising an acid whey or a sweet whey, a Leuconostoc citreum bacterium, and sucrose, as well as methods for use of said composition in the production of a fermented whey product.

[0029] In general, the starting composition will include acid whey or sweet whey. Both acid and sweet whey are by-products of processes that process milk into yogurt and cheese. Different process condition produce different types of whey. For example, the fermentation process to produce Greek-style yogurt and cottage cheese produces acid whey, while the process to produce hard cheeses such as cheddar and swiss cheese produces sweet whey. In general, these whey products will include 55% of the original milk’s nutrients, 20% of the original milk’s protein, and 85-95% of the original milk’s volume.

[0030] As used herein, “acid whey” refers to a by-product of the fermentation of milk, includes protein, fat, lactose, and ash, and has an acidic pH. The acid whey may be from any suitable source. Suitable acid whey may have a protein content between 2% and 50%, between 3% and 40%, between 5% and 25%, between 7% and 15%, or between 8% and 12%; a fat content less than 3%, less than 2% or less than 1.5%; a lactose concentration between 60% and 80%, between 65% and 75%, e.g., about 70%; an ash content between 1% and 15%, between 5% and 14%, or between 8% and 12%, e.g., 11%; and a pH between 4.0 and 5.0, between 4.2 and 4.9, or between 4.3 and 4.8.

[0031] As used herein, “sweet whey” refers to a by-product of the production of cheese from milk, includes protein, fat, lactose, and ash, and has a neutral pH, for example between about 6.0 and 7.0. The sweet whey may be from any suitable source. The sweet whey may be from any suitable source. Suitable sweet whey may have a protein content between 2% and 50%, between 3% and 40%, between 5% and 25%, between 7% and 15%, or between 8% and 12%; a fat content less than 3%, less than 2% or less than 1.5%; a lactose concentration between 60% and 80%, between 65% and 75%, e.g.. about 70%; an ash content between 1% and 14%, between 5% and 12%. or between 6% and 11%, e.g.. 8%; and a pH between 6.0 and 7.8, between 6.5 and 7.5. or between 6.8 and 7.2.

[0032] The starting composition for the fermentations described herein may include between 1 wt% and 18 wt%, 2 wt% and 15 wt%, or 4 wt% and 12 wt% whey dry matter solids. For example, the starting composition may include equal to or about 1. 2, 3, 4. 5, 6, 7. 8, 9, 10, 11, or 12 wt% dm solids or any fractional amount therebetween.

[0033] The starting composition additionally includes sucrose. The composition may include between 5 wt% and 40 wt%, 7 wt% and 30 wt%, 9 wt% and 25 wt% or 10 wt% and 20 \\1% sucrose, e.g., equal to or about 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, or 40 wt% sucrose or any fractional amount therebetween. The sucrose may be from any suitable source. One skilled in the art will recognize suitable sources, including commercially available sources, of sucrose.

[0034] The starting composition additionally includes a Leuconostoc citreum bacterium. The Leuconostoc citreum bacteria may be from any suitable source. Suitable Leuconostoc citreum bacterium include, but are not limited to, L. citreum strain B3K7 (deposited with the Belgian Coordinated Collections of Micro-organisms (BCCM) Laboratorium voor Microbiologie - Bacterienverzameling (LMG), Ghent University K.L. Ledeganckstraat 35, 9000 Gent, Belgium, on September 27, 2022 under the accession number LMG P-32801) and L. citreum strain C25R19 (deposited with the Belgian Coordinated Collections of Micro-organisms (BCCM) Laboratorium voor Microbiologie - Bacterienverzameling (LMG), Ghent University K.L. Ledeganckstraat 35, 9000 Gent, Belgium, on November 16th, 2023 under the accession number LMG P-33375), and combinations thereof.

[0035] The staring composition is fermented for a time and under conditions sufficient to produce a whey fermentate. For example, the acid whey or sweet whey may be contacted with the L. citreum bacterium in the presence of sucrose for at least 6, at least 12, at least 18, or at least 24 hours; and / or the composition is fermented at a temperature between 20 °C and 30 °C, between 22 °C and 28 °C, between 24 °C and 26 °C, or about 25 °C. The starting composition may be fermented for a time until all of the initial sucrose is consumed and the resulting fermentate is substantially free of sucrose.

[0036] The starting composition has a pH of at least 6.0, at least 6.5, or at least 7.0. The starting composition may include a base, for example sodium hydroxide, potassium hydroxide, or combinations thereof, such that the pH of the combination of the whey, bacterium, and sucrose is raised to at least pH 6.0, at least 6.5, or at least 7.0. If acid whey is used in the starting composition, which has an acidic pH, the pH of the composition is raised prior to fermentation to at least pH 6.0, at least 6.5, or at least 7.0. The pH of the starting composition will also generally be below 8.0, below 8.5, or below 9.0 to ensure viability of the L. citreum bacterium.

[0037] The starting composition may additionally include one or more growth supplements to improve exopolysaccharide production. Suitable growth supplements are generally minerals and / or salts. Suitable grow th supplements include, but are not limited to, yeast extract, peptones,potassium salts such as monopotassium phosphate, magnesium salts such as magnesium sulfate, manganese salts such as manganese(II) sulfate, calcium salts such as calcium chloride, iron salts such as iron sulfate, and surfactants such as polysorbate 80, and combinations thereof.

[0038] Herein “fermented whey product” and “whey fermentate” are used interchangeably and refer to a composition produced by microbial fermentation of a whey product and includes (i) residual protein from said whey; (ii) metabolites produced by the microorganisms during fermentation of the whey; (iii) non-viable microorganisms used in the fermentation process; and (iv) water. The whey fermentate may include metabolites such as, but not limited to, fructose, polyols, dextran, organic acids, and combinations thereof. The terms “fermented acid whey product” and “fermented sweet whey product” may be used to indicate the type of whey used in the starting material. For example, the whey fermentate may include between 1 wt% and 20 wt%, between 2 wt% and 15 wt%, or between 5 wt% and 10 wt% dextran (e.g., alpha-glucan). The whey fermentate may include between 1 wt% and 15 wt%, between 2 wt% and 10 wt%, or between 4 wt% and 7 wt% fructose. The whey fermentate may include between 0.1 wt% and 10 wt%, between 0.5% and 8%, or between 1 wt% and 5 wt% total polyols (e g., mannitol and maltitol). The whey fermentate may include between 0.1 wt% and 10 wt%, between 0.5% and 8%, or between 1 wt% and 5 wt% lactose.

[0039] The whey fermentate may include between 4 wt% and 7 wt% fructose, between 5 wt% and 10 wt% dextran (alpha-glucan), between 1 wt% and 5 wt% total polyol, between 1 wt% and 5 wt% lactose, less than 1.0% or substantially free of glucose, less than lwt% or substantially free of sucrose, and w ater.

[0040] The whey fermentate may include dextran (e g., an alpha-glucan that is a linear alphaglucan). For example, the whey fermentate may include betw een 1 wt% and 20 wt%, between 2 wt% and 15 wt%, or between 5 wt% and 10 wt% alpha-glucan. In general, the alpha-glucan may have an average molecular w eight of at least 300 kDa, at least 500 kDa, at least 750 kDa, at least 1 MDa, at least 2 MDa, at least 3 MDa, at least 4 MDa, at least 5 MDa, at least 6 MDa, at least 7 MDa, at least 8 MDa, or about 9 MDa. The alpha-glucan may have an average molecular weight between 300 kDa and 9 MDa. The alpha-glucan content of the whey fermentate is largely determined by the strain used in the fermentation, accordingly one skilled in the art would anticipate the present whey fermentates to have an alpha-glucan content similar to previously described fermentates produced using the recited strains. See for example, PCT Application No. PCT / US2023 / 079036 filed 08 November 2023.

[0041] The whey fermentate may be processed using an inactivation step, in which microorganisms are rendered non-viable. For example, the whey fermentate may be pasteurized, heat killed, irradiated, or chemically treated to make any remaining microorganisms non-viable. The whey fermentate may additionally or alternatively undergo physical methods by which the microorganisms are separated, for example, by filtration. Furthermore, pasteurization of the whey fermentate may further increase the viscosity of the fermentate product as demonstrated herein.

[0042] Although sucrose is used to produce the whey fermentate, the resulting whey fermentate may be free of sucrose. In other words, all of the sucrose present in the initial starting composition may be utilized by the L. citreum bacterium during the fermentation such that the resulting whey fermentate is free of sucrose. For example, the whey fermentate may include between 4 wt% and 7 wt% fructose, between 1 wt% and 5 wt% total polyol, between 1 wt% and 5 wt% lactose and water and is free of sucrose (e.g., less than 1 wt%, less than 0.5 wt%, less than 0. 1 wt%, less than 0.01wt%, or less than the detection level of sucrose). Likewise, the whey fermentate may be free of added sucrose, whereby all of the sucrose in the starting composition is used up. and no additional sucrose is added to the produced whey fermentate.

[0043] The whey fermentate may be free of added starch. As used herein, “free of added starch’" refers to a composition in which no starch ingredient has been added but may include starch produced as a result of a fermentation process or reaction. For example, the whey fermentate may include starch produced by the microorganism during fermentation but is free from the addition of any other starch ingredient component.

[0044] In general, whey fermentates described herein are characterized by an increased viscosity relative to an equivalent whey composition that has not been contacted with / fermented using aL. citreum bacterium. The viscosity of the whey fermentate may be at least 700, 800, 900, 1000, 1100, 1200, 1300, 1400, 1500, 1800, or 2000 cP when measured at after 5 minutes of stirring at 250 rpm and 25 °C. In general, at a sucrose concentration of 1 wt%, increasing the dry matter solids in the starting composition will produce whey fermentates with higher viscosities. Therefore, as is apparent from the data presented herein, one of skill in the art can tailor the starting composition, altering both the whey and sucrose concentrations, to result in a whey fermentate with a specific desired viscosity.

[0045] Whey fermentates described herein are characterized by an altered visual and physical appearance relative to an equivalent whey composition that has not been contacted with / fermented using aL. citreum bacterium. For example, the whey fermentates may appear thicker and / or moretextured compared to an equivalent whey composition that has not been contacted with / fermented using aL. citreum bacterium.Sensory Attributes

[0046] The compositions and methods described herein are characterized by modulation of one or more sensory attributes relative to an equivalent whey composition that has not been contacted with / fermented using a L. citreum bacterium. Modulated sensory' attributes may include, but are not limited to, sweetness, overall flavor, acidity, and thickness.

[0047] As used herein, “sensory attribute’7refers to a taste, aroma, and or flavor associated with a given composition that has characteristic properties familiar to one trained in sensory evaluation. For example, a salty taste is associated with sodium chloride, a sweet taste is associated with sucrose, a sour taste is associated with citric acid, a bitter taste is associated with caffeine, and an umami taste is associated with monosodium glutamate (MSG).

[0048] As used herein, “taste” refers to sensory perception on the tongue. For example, the 5 basic tastes are sweet, sour, salty, bitter, and umami.

[0049] As used herein, “aroma” refers to the orthonasal perception in the nasal cavity.

[0050] As used herein, “flavor” refers to the taste and retro nasal perception in the nasal cavity.

[0051] As used herein, “off-taste(s)” refer to a taste or flavor attribute profile that is not characteristic or usually associated with a substance or composition as described herein and / or a characteristic taste or flavor associated with a substance or composition that is undesirable. For example, the off taste may be an undesirable taste such as bitterness, undesirable mouthfeel such as astringency, mouth drying, undesirable flavor such as rancid, cardboard, aftertaste, inconsistent flavor (e.g., a flavor with an uneven onset or intensity, a flavor that may be perceived too early or too late), and the like.

[0052] A sensory' panel can be used to determine the magnitude of, for example, reduction in bitterness or shifts in its temporal profile. Sensory panels are a scientific and reproducible method that is essential to the food and beverage industry. A sensory panel involves a group of two or more individual panelists. Panelists are instructed according to industry-recognized practices to avoid the influence of personal subjectivity and strengthen reproducibility. For example, panelists may objectively evaluate sensory attributes of a tested product but may not provide subjective attributes such as personal preference. In various aspects, the sensory panel can be conducted with two, three, four, five, six, or more panelists, in which the panelists identify and agree on a lexicon of sensory attributes for a given set of samples. After evaluating a specific sample, the panelistscan assign a numerical intensity score for each attribute using an intensity scale. For example, intensity scales can range from 0 to 6 (i.e., 0=not detected, l=trace, 2=slight, 3=moderate, 4~de finite. 5=strong, 6=extreme), 0 to 9 (i.e., 0=not detected, l=trace, 2=faint, 3=slight, 4=mild, 5=moderate, 6=definite, 7=strong, 8=very strong, 9=extreme), or 0 to 15, where 0 corresponds to the absence of the attribute, while 6, 9, or 15. respectively, corresponds to the upper bound extreme occurrence of the attribute. The panel may use a roundtable consensus approach, or the panelists may score and evaluate the sensory attribute(s) individually. Either format can further involve a panel leader who directs the discussion regarding terminology and directs the panel to evaluate particular products and attributes. In other aspects, atained sensory panel can be utilized to assess specific attributes using descriptive analysis or time intensity methodologies.

[0053] As used herein, “experienced panelist” refers to a highly expert taster, such as those commonly used for sensory methodologies such as descriptive analysis, and / or an experienced taster familiar with the sensory attribute(s) being tested. In some aspects, the experienced panelist may be a trained panelist. A trained panelist has undergone training to understand the terms and sensory phenomenon associated with those sensory attributes relevant to the tested product and are aligned on the use of common descriptors for those sensory' attributes of interest (i.e., a sensory' lexicon). For example, a trained panelist testing a given composition will understand the terms and sensory attributes associated with said composition, e.g. saltiness, sourness, bitterness, astringency, mouthfeel, acidity, and the like. The trained panelist will have been trained against reference samples corresponding to the sensory attributes being tested and thus have calibrated to recognize and quantitatively assess such criteria. In some aspects, the panelist may be an experienced taster.

[0054] As used herein, “roundtable consensus approach” refers to the sensory panel assay methodology' wherein panelists discus sensory' attributes and intensities before mutually agreeing on an intensity' score and attribute characterization for the particular sensory' attibute(s) being assayed. A sensory panel using a roundtable consensus approach may include 2. 3, 4, 5, 6. or more panelists. Consensus intensity scales can range from 0 to 6 (i.e., 0=not detected. l=trace, 2=slight, 3=moderate, 4=definite, 5=strong, 6=extreme) or 0 to 9 (i.e., 0=not detected, l=trace, 2=faint, 3=slight, 4=mild, 5=moderate, 6=definite, 7=strong, 8=very strong, 9=extreme). For a given set of samples, the panelists will identify and agree on a lexicon of sensory' attribute, including, if applicable, reference or standardized samples (also referred to as sensory anchors) for a particular sensory' attribute. The reference sample(s) used for a given sensory attribute(s) will depend on the samples being assayed and the lexicon of sensory attributes determined by the panel. One of skillin the art will recognize the appropriate lexicon and reference or standard samples necessary for sen son assessment of a given sample(s).

[0055] In some aspects, the samples are scored and evaluated by panelists independently after panelists have agreed upon or been instructed in a lexicon of sensory attributes and intensity scores including, if applicable, assay specific calibration on reference samples (also referred to as sensory anchors) for a particular sensory attribute. Examples of common reference samples are described below. Panelists may evaluate samples in replicate and may be blinded to the samples they are testing. Samples being tested may be provided to the panelists randomly or in a sequential order. In some aspects, samples may be tested by panelists using a randomized balanced sequential order. Scores from individual panelists are then assessed using standard statistical analysis methods to determine an average sensory intensity score. One of skill in the art w ill recognize the appropriate lexicon and reference or standard samples necessary for sensory assessment of a given sample(s) as well as the appropriate statistical analysis methods.

[0056] As used herein, “randomized balanced sequential order” refers to the order in which samples are presented in which the order is randomized but across all panelists all possible orders of the samples will be presented to remove bias for the samples being tested in a particular order. For example, for a randomized balanced sequential order of tw o samples, there would be an equal likelihood that a given panelist receives sample 1 before sample 2 and sample 2 before sample 1. In an example with three samples (i.e., samples 1, 2, and 3), a randomized balanced sequential order would include an equal likelihood that panelists receiving samples in the following orders: (i) 1, 2, 3; (ii) 1, 3, 2; (lii) 2, 1, 3; (iv) 2, 3, 1; (v) 3, 2, 1; (vi) 3, 1, 2.

[0057] A sensory attribute(s) of a given composition may be evaluated in comparison to one or more reference or anchor samples. For example, sodium chloride solutions can be used by experienced panelists as saltiness anchors to assess the relative intensity of saltiness for a given composition; sucrose solutions can be used by experienced panelists as sweetness anchors to assess the relative intensity of sw eetness for a given composition; citric acid solutions can be used by experienced panelists as sourness anchors to assess the relative intensity of sourness for a given composition; caffeine solutions can be used by experienced panelists as biterness anchors to assess the relative intensity of bitterness for a given composition; and monosodium glutamate (MSG) solutions can be used by experienced panelists as umami anchors to assess the relative intensity of umami for a given composition. Experienced panelists can be presented with a solution to assess sensory attributes, e.g., 10-20 mL of a sample. Panelists will dispense approximately 3- 4 mL of each solution into their own mouths, disperse the solution by moving their tongues, andrecord a value for the particular sensory attribute being tested. If multiple solutions are to be tested in a session, the panelists may cleanse their palates with water between samples. For example, a roundtable assessment of saltiness, sweetness, sourness, umami, and the like can assign a scale of 0 to 9 with, e.g., a score of 0 indicating no saltiness and a score of 9 indicating extreme saltiness (0=not detected, l=trace, 2=faint. 3=slight. 4=mild, 5=moderate, 6=definite, 7=strong, 8=very strong, 9=extreme). Equivalent scales and methodologies can be used for sweet, bitter, sour, and umami sensory' attributes.

[0058] As a further example, saltiness of a composition can be tested by a panel of at least two panelists. The panelists can use a standard range of 0. 18% (wt), 0.2% (wt), 0.35% (wt), 0.5% (wt), 0.567% (wt), 0.6% (wt), 0.65% (wt), and 0.7% (wt) sodium chloride solutions in water corresponding to a saltiness intensity value of 2, 2.5, 5, 8.5, 10, 11, 13, and 15, respectively. A skilled artisan will recognize that depending on the sample / composition being tested, the number and range of standard solutions may be changed (e.g., using only the solutions corresponding to the 2, 2.5, and 5 saltiness intensity values). For each test composition, the panelists dispense approximately 2-5 rnL, for liquid compositions or solutions prepared with water, or 5-10 g, for solid compositions, of each composition into their own mouths, disperses the composition by moving their tongues / chewing, and records a saltiness intensity value between 0 and 15 for each composition based on comparison to the aforementioned standard sodium chloride solutions. Between tasting compositions, the panelists are able to cleanse their palates with water. The panelists also can taste the standard 0. 18%, 0.2%, 0.35%, 0.5%, 0.567%, 0.6%, 0.65%, and 0.7% sodium chloride solutions ad libitum between tasting test solutions to ensure recorded saltiness intensity values are accurate against the scale of the standard sodium chloride solutions. The temperature at which the test is conducted may be specific to the sample beginning tested, e.g., samples may be tested at 22 °C (e.g., room temperature), at 0 °C (e.g., for frozen samples), or between 60-80°C (e.g., a cooked sample served warm). One skilled in the art will recognize the appropriate temperature for testing a given sample. This test is referred to herein as the “Standardized Saltiness Intensity Test.”

[0059] Sourness of a composition can be tested by a panel of at least two panelists. The panelists can use a standard range of 0.035% (wt), 0.05% (wt), 0.07% (wt), 0.15% (wt), and 0.2% (wt) citric acid solutions in water corresponding to a sourness intensity' value of 2, 3, 5. 10, and 15, respectively. A skilled artisan will recognize that depending on the sample / composition being tested, the number and range of standard solutions may be changed (e.g., using only the solutions corresponding to the 2 and 7 sourness intensity' values). For each test composition, the panelistsdispense approximately 2-5 mL, for liquid compositions or solutions prepared with water, or 5-10 g, for solid compositions, of each composition into their own mouths, disperses the composition by moving their tongues / chewing, and records a sourness intensity7value between 0 and 15 for each composition based on comparison to the aforementioned standard citric acid solutions. Between tasting compositions, the panelists are able to cleanse their palates with water. The panelists also can taste the standard 0.035%, 0.05%, 0.07%, 0. 15%, and 0.2% citric acid solutions ad libitum between tasting test solutions to ensure recorded sourness intensity values are accurate against the scale of the standard citric acid solutions. The temperature at which the test is conducted may be specific to the sample beginning tested, e.g., samples may be tested at 22 °C (e.g., room temperature), at 0 °C (e.g., for frozen samples), or between 60-80°C (e.g., a cooked sample served warm). One skilled in the art wi 11 recognize the appropriate temperature for testing a given sample. This test is referred to herein as the “Standardized Sourness Intensity' Test.”

[0060] Bitterness of a composition can be tested by a panel of at least two panelists. The panelists can use a standard range of 0.0125% (wt), 0.01875% (wt). 0.025% (wt). 0.031% (wt), 0.07% (wt), and 0.12% (wt) caffeine solutions in water corresponding to a bitterness intensity value of 2, 3, 4, 5, 10, and 15, respectively. A skilled artisan will recognize that depending on the sample / composition being tested, the number and range of standard solutions may be changed (e.g., using only the solutions corresponding to the 2, 3. and 5 bitterness intensity values). For each test composition, the panelists dispense approximately 2-5 mL, for liquid compositions or solutions prepared with water, or 5-10 g, for solid compositions, of each composition into their own mouths, disperses the composition by moving their tongues / chewing, and records a bitterness intensity value between 0 and 15 for each composition based on comparison to the aforementioned standard caffeine solutions. Between tasting compositions, the panelists are able to cleanse their palates with water. The panelists also can taste the standard 0.0125%, 0.01875%, 0.025%, 0.031%, 0.07%, and 0.12% caffeine solutions ad libitum between tasting test solutions to ensure recorded bitterness intensity values are accurate against the scale of the standard caffeine solutions. The temperature at which the test is conducted may be specific to the sample beginning tested, e.g., samples may be tested at 22 °C (e g., room temperature), at 0 °C (e.g., for frozen samples), or between 60-80°C (e.g., a cooked sample served warm). One skilled in the art will recognize the appropriate temperature for testing a given sample. This test is referred to herein as the “Standardized Bitterness Intensity Test.”

[0061] Sweetness of a composition can be tested by a panel of at least two panelists. The panelists can use a standard range of 2% (wt), 5% (wt), 8% (wt), 10% (wt), and 15% (wt) sucrosesolutions corresponding to a sweetness intensity value of 2, 5, 8, 10, and 15, respectively. A skilled artisan will recognize that depending on the sample / composition being tested, the number and range of standard solutions may be changed (e.g., using only the solutions corresponding to the 2, 5, and 8 sweetness intensity values). For each test composition, the panelists dispense approximately 2-5 mL, for liquid compositions or solutions prepared with water, or 5-10 g, for solid compositions, of each composition into their own mouths, disperses the composition by moving their tongues / chewing, and records a sweetness intensity7value between 0 and 15 for each composition based on comparison to the aforementioned standard sucrose solutions. Between tasting compositions, the panelists are able to cleanse their palates with water. The panelists also can taste the standard 2%, 5%, 8%, 10%, and 15% sucrose solutions ad libitum between tasting test solutions to ensure recorded sw eetness intensity values are accurate against the scale of the standard sucrose solutions. The temperature at which the test is conducted may be specific to the sample beginning tested, e.g., samples may be tested at 22 °C (e.g., room temperature), at 0 °C (e.g.. for frozen samples), or between 60-80°C (e.g., a cooked sample served warm). One skilled in the art will recognize the appropriate temperature for testing a given sample. This test is referred to herein as the “Standardized Sweetness Intensity' Test.”

[0062] Umami of a composition can be tested by a panel of at least two panelists. The panelists can use a standard range of 0.75% (wt) and 0. 125% (wt) monosodium glutamate (MSG) solutions corresponding to an umami intensity value of 4 and 6.5, respectively. A skilled artisan will recognize that depending on the sample / composition being tested, the number and range of standard solutions may be changed (e.g., adding additional umami solutions if the umami intensity' is expected to be appreciably outside of the umami intensity value of 4-6.5). For each test composition, the panelists dispense approximately 2-5 mL, for liquid compositions or solutions prepared w ith water, or 5-10 g, for solid compositions, of each composition into their own mouths, disperses the composition by moving their tongues / chewing, and records an umami intensity7value between 0 and 15 for each composition based on comparison to the aforementioned standard MSG solutions. Betw een tasting compositions, the panelists are able to cleanse their palates with water. The panelists also can taste the standard 0.075% and 0.125% MSG solutions ad libitum between tasting test solutions to ensure recorded umami intensity7values are accurate against the scale of the standard MSG solutions. The temperature at which the test is conducted may be specific to the sample beginning tested, e.g., samples may be tested at 22 °C (e.g., room temperature), at 0 °C (e.g., for frozen samples), or between 60-80°C (e.g., a cooked sample served warm). One skilledin the art will recognize the appropriate temperature for testing a given sample. This test is referred to herein as the “Standardized Umami Intensity Test.”

[0063] A control sample is ty pically used as a reference point or for comparison purposes. The control sample can be a composition such as a composition as described herein, but that hasn't been fermented or contacted by the L. citreum bacterium. Similarly, the control sample may be a reference sample with similar composition of protein, sweetness, etc. but made with different ingredients, such as the whey fermentate described herein. Other than the whey fermentate, the control sample is otherwise the same, and it should contain the same component(s) and other ingredients at the same relative concentrations. Other standard samples are commonly used in sensory panels, for example standard samples used to evaluate intensity of sensory attributes as outlined above.

[0064] This disclosure is not limited to sensory testing by experienced or trained panelists. For example, it is possible to utilize untrained and inexperienced panelists. However, in the case of untrained and inexperienced panelists, a greater number of these panelists is usually necessary to provide reproducible results, which will typically focus on subjective attributes such as preference or overall liking. Similarly, untrained, and inexperienced panelists may be asked to evaluate relative changes in a given sensory attribute between two samples. For example, if a particular sample is more or less salty, more or less sweet, more or less bitter, etc., than a reference sample.Food Products

[0065] The whey fermentates described herein may be used in a food product. Suitable food products include, but are not limited to dairy products (e.g., yogurt, cheese, dairy spreads, whipped cream, etc.), dessert products (e.g., pudding, creamy dessert products, etc.), sauces / spreads (e.g., pasta sauce, sandwich spreads, etc.), and the like. In general, the food product will also include at least one additional food ingredient, for example, salt, sucrose, vegetable oils, texturizers, emulsifiers, preservatives, stabilizers, colorants, and flavoring agents. The food products may be in any form.EXAMPLES

[0066] The invention is further described in detail by reference to the following experimental examples. These examples are provided for purposes of illustration only and are not intended to be limiting unless otherwise specified. Thus, the invention should in no way be construed as beinglimited to the following examples, but rather should be construed to encompass any and all variations which become evident as a result of the teaching provided herein.

[0067] Throughout the examples, the sample number refers to the sample obtained by fermentation of the recited ingredients under the recited conditions and sample numbers are consistent throughout.Example 1 - Acid Whey Fermentation by Leuconostoc citreum

[0068] Four strains of Leuconostoc sp., isolated from different ecological systems, were used to ferment acid whey. Each of the four strains, B3K7, C22B11, C18X24, and C25R19, were identified and allocated to the species Leuconostoc citreum (B3K7, C22B11, and C25R19) or Leuconostoc pseudomesenteroides (Cl 8X24) using MALDI-TOF_MS fingerprinting. The obtained MALDI profiles were identical and the profile from B3K7 was used as a representative of the cluster. The B3K7 strain underwent 16s rRNA gene sequencing and whole genome sequencing to confirm the species allocation. All four strains are deposited with the Belgian Coordinated Collections of Micro-organisms (BCCM) Laboratorium voor Microbiologie - Bacterienverzameling (LMG), Ghent University' K.L. Ledeganckstraat 35, 9000 Gent, Belgium. Strain B3K7 was deposited on September 27, 2022 with the accession number LMG P-32801, strain C22B11 was deposited on September 27. 2022 with the accession number LMG P-32800, strain Cl 8X24 was deposited on June 21, 2023 with the accession number LMG P-33195, and strain C25R19 was deposited on November 16, 2023 with the accession number LMG P-33375.

[0069] Table 1 outlines the starting compositions used for the acid whey fermentations. Each fermentate was inoculated with 3.8% of the indicated Leuconostoc sp. . Fermentations were carried out in water. The cultures outlined in Table 1 were fermented at 25 °C for 24 hours without stirring. The acid whey used in the fermentations contained 10% whey protein, 1.25% fat, 70% lactose, 11% ash and a pH between 4.5-4.8. The pH of each sample was adjusted to 7.2 using potassium hydroxide. The sample number (e.g.. Sample 1.1) indicates the composition after the fermentation under the recited conditions, not the composition of the starting material.Table 1.

[0070] Viscosity (cP) of the samples outlined in Table 1 was measured at 25 °C and 250 rpm using a Rapid Visco Analyzer (RVA). As demonstrated in Table 2, all samples showed increased viscosity relative to the non-fermented acid whey blank (1.1). However, there is some strain variability in the absolute increase in viscosity over the blank. Strains B3K7 and C25R19 shows the largest increase over the blank, with viscosities of 814 (sample 1.4) and 931 (sample 1.5), respectively.Table 2.Example 2 - Acid Whey Fermentation by Leuconostoc citreum

[0071] Table 3 outlines the starting compositions used for the acid whey fermentations. Each fermentate was inoculated with 3.8% of the indicated Leuconostoc sp. . Fermentations were carried out in water. The cultures outlined in Table 1 were fermented at 25 °C for 24 hours without stirring. The acid whey used in the fermentations contained 10% whey protein, 1.25% fat, 70% lactose, 11% ash and a pH between 4.5-4.8. The pH of each sample was adjusted to 7.2 using potassium hydroxide. The sample number (e.g.. Sample 2. 1 ) indicates the composition after the fermentation under the recited conditions, not the composition of the starting material.Table 3.

[0072] Samples 2. 1-2.5 were assayed for organic acid, sugar, and polyol content by HPLC. Dextran is measured as the theoretical mass balance of the total sucrose added minus the combined total of fructose, glucose, residual sucrose, and mannitol in the fermentate. For example, if 15 wt% sucrose is added in the starting composition and the fermentate contains 5.7 wt% fructose, 1.6 wt% mannitol, and 0 wt% of glucose and sucrose, the mass balance of (total of fructose, glucose, sucrose, mannitol, dextran, should equal the amount of added sucrose from the beginning of the fermentation) Viscosity was also measured using the method outlined in Example 1. Results are shown in Table 4 and FIG. 3. Samples 2.2 and 2.3 were pasteurized by heating at 65 - 70 °C for 10 minutes. Pasteurization further increased the viscosity' of both samples, as demonstrated in FIG. 3.Table 4.Example 3 - Fermented Whev Product Food Application

[0073] Creamy dessert products were made using the whey fermentates described herein. The formulations of these creamy dessert products are outlines in Table 5. The creamy dessert products were prepared by premixing the dry' ingredients (cream, carrageenan, starch, and sucrose) then mixing in the milk at200 rpm for about 1 minutes. The pH of the mixture w as adjusted to 6.6. The pH adjusted mixture was headed at 65 °C until all ingredients were incorporated uniformly then homogenized at 130 bar. The homogenized mixture was heated at 95 °C for 10 minutes, thencooled for storage at 5 °C. For products including the fermented whey product of sample XX, the fermented whey product was added to the pH adjusted mixture prior to heating. Table 5 also reports the nutritional information for the creamy dessert products as well as the sensory7properties after the products were stored for 3 days at 5 °C. Sensory properties were measured by two panelists using a round table consensus approach.Table 5.

[0074] FIG. 4 shows picture of products 3.1, 3.2 and 3.3 after storage for 3 days at 5 °C. Firmness was measured using a viscometer sold under the trade name HAAKE VISCOTESTER ® 550 by Rheology Solutions. Shear stress (r, Pa) as a function of time under a constant sheer rate is reported in FIG. 5. Overall, addition of the fermented acid whey product of sample 2.2 (creamy dessert 3.2) increased the firmness relative to the control of 3.1. However, this appears to be due to an interaction between the carrageenan and the whey fermentate, as when the whey fermentate alone is used in the creamy dessert product (3.3) the firmness is lost and the creamy dessert has a very liquid texture.Example 4 - Fermented Whev Product Food Application

[0075] Cream cheese products were produced using the fermented whey products described herein. The formulations of the cream cheese products are listed in Table 6. All ingredients were mixed at 500 rpm for 1 minute. The mixture was then mixed with heating at 70 °C for an additional minute. The heated mixture was then homogenized, one portion at 100 bar and a second portion at 300 bar. After homogenization, the products were cooled at stored at 4 °C. Table 6 also reports the nutritional information for each of the cream cheese products produced.Table 6.Table 7.

[0076] FIG 6. shows photos of the cream cheese products of 4.1, 4.3, 4.5, and 4.7 (all 100 bar homogenization) and 4.2, 4.4, 4.6, and 4.8 (all 300 bar homogenization).Example 5 - Fermented Whey Product Food Application

[0077] Chocolate milk products were produced using the fermented whey products described herein. Table 8 lists the ingredients used to make each chocolate milk product. First the dry ingredients (cocoa, sucrose, and carrageenan) were mixed then the milk was added with stirring at 200 rpm for 1 minutes. The mixture was then heated at 88 °C and stirred at 500 rpm. The heated mixture was then quickly cooled to 20 °C, placed in storage containers and stored at 5 °C. For samples including the fermented acid whey, the pH of the fermented acid whey was adjusted to 5.23 and added to the mixture prior to heating.Table 8.Table 9.

[0078] FIG. 7 shows a photo of samples 5.2, 5.4, and 5.5 after storage for 1 day at 5 °C. FIG.8 shows the viscosity (mPa) of samples 5.2, 5.4, and 5.5 at both 60s and 90s.Example 6 - Fermented Whey Product Food Application

[0079] Creamy dessert products were made using the whey fermentates described herein. The formulations of these creamy dessert products are outlines in Table 10. The creamy dessert products were prepared by premixing the dry ingredients (cream, carrageenan, starch, and sucrose) then mixing in the milk at 200 rpm for about 1 minutes. The mixture was headed at 65 °C for until ingredients sufficiently uniform then homogenized at 130 bar. The homogenized mixture was heated at 95 °C for 10 minutes, then cooled for storage at 5 °C. For products including the fermented whey product of sample XX, the fermented whey product was pH adjusted to 6.6 and added to the mixture prior to heating. Table 10 also reports the nutritional information for thecreamy dessert products as well as the sensory properties after the products were stored for 1 day at 5 °C. Sensory properties were evaluated by 2 panelists using a round table consensus approach.Table 10.

[0080] FIG. 9 shows picture of products 6.1, 6.2, and 6.3 after storage for 3 days at 5 °C. Firmness was measured using a viscometer sold under the trade name HAAKE VISCOTESTER ® 550 by Rheology7Solutions. Torque (pNm) as a function of time under a constant sheer rate is reported in FIG. 10.Example 7 - Fermented Whey Product Food Application

[0081] Cream cheese products were produced using the fermented whey products described herein. The formulations of the cream cheese products are listed in Table 6. All ingredients were mixed in a 500 rpm for 1 minute. The mixture was then mixed with heating at 70 °C for an additional minute. The heated mixture was then homogenized, one portion at 100 bar and a second portion at 300 bar. After homogenization, the products were cooled at stored at 4 °C. Table 6 also reports the nutritional information for each of the cream cheese products produced.Table 11.Table 12.

[0082] FIG. 11 shows pictures of products 7. 1-7.6. FIG. 12 shows the firmness (Pa) of products 7.1-7.6.CLAUSES DESCRIBING THE INVENTIONClause 1. A composition comprising: acid whey and / or sweet whey; at least one Leuconostoc citreum bacterium; and sucrose; wherein the pH of the composition is at least pH 6.5.Clause 2. The composition of clause 1, further comprising a growth supplement, preferably- selected from a source of minerals and / or salts.Clause 3. The composition of clause 2, wherein the growth supplement is selected from yeast extract, peptones, potassium salts such as monopotassium phosphate, magnesium salts such as magnesium sulfate, manganese salts such as manganese(II) sulfate, calcium salts suchas calcium chloride, iron salts such as iron sulfate, and surfactants such as polysorbate 80, and combinations thereof.Clause 4. The composition of any preceding clause, wherein the composition comprises a base selected from the group consisting of sodium hydroxide, potassium hydroxide, or combinations thereof, such that the pH of the combination of the whey, bacterium, and sucrose is raised to at least pH 6.5.Clause 5. A method for fermenting acid whey comprising:(i) fermenting the composition of any preceding clause for a time and under conditions sufficient to produce a fermented whey product.Clause 6. The composition or method of any preceding clause, wherein the composition comprises between 1 wt% and 18 wt%, 2 wt% and 15 wt%. or 4 wt% and 12 wt% whey solids and / or between 5 wt% and 40 wt%, 7 wt% and 30 wt%, 9 wt% and 25 wt% or 10 wt% and 20 wt% sucrose.Clause 7. The composition or method of any preceding clause, wherein the Leuconostoc citreum bacterium is selected from the group consisting of Leuconostoc citreum B3K.7 (BCCM Accession No. LMG P-32801), and Leuconostoc citreum C25R19 (BCCM Accession No. LMG P-33375).Clause 8. The method of any one of clauses 5-7, wherein the composition is fermented for at least 6, at least 12, at least 18, or at least 24 hours; and / or the composition is fermented at a temperature between 20 °C and 30 °C, between 22 °C and 28 °C, between 24 °C and 26 °C, or about 25 °C.Clause 9. The method of any one of clauses 5 to 8, wherein the method is a method for increasing viscosity of acid or sweet whey and the fermented whey product has a higher viscosity than an equivalent whey composition that has not been fermented or contacted with the Leuconostoc citreum bacterium; and / or the method is a method for altering one or more sensory attributes of an acid or sweet whey and the fermented whey product has at least one altered sensory attribute, preferablyincreased sweetness or increased acidity, relative to an equivalent whey composition that had not been fermented or contacted with the Leuconostoc citreum bacterium.Clause 10. The method of any one of clauses 5 to 9 wherein the fermented whey product is further pasteurized rendering the Leuconostoc citreum bacterium non-viable.Clause 11. A composition, preferably obtained by the method of any one of clauses 5 to 10, comprising a fermented whey product and at least one Leuconostoc citreum bacterium.Clause 12. The composition of clause 11, wherein the composition comprises fructose, dextran, mannitol, and / or organic acids, and optionally, wherein the composition is substantially free of sucrose.Clause 13. The composition of clause 11 or 12, wherein the composition comprises between 1 wt% and 20 wt%, between 2 wt% and 15 wt%, or between 5 wt% and 10 wt% dextran.Clause 14. The composition of any one of clauses 11-13 wherein the Leuconostoc citreum bacterium is non-viable.Clause 16. A food product comprising as an ingredient the composition according to any one of clauses 11 to 14 and at least one additional food ingredient, preferably selected from the group consisting of salt, sucrose, vegetable oils, preservatives, texturizers, stabilizers, emulsifiers, and flavoring agents.Clause 17. The food product of clause 1 , wherein the food product has a reduced sucrose content and / or reduced added sugars content and / or a reduced starch content and / or a reduced preservatives content and / or a reduced crystalline methyl cellulose (and derivates thereof) content compared to a food product comprising a whey composition that has not been fermented or contacted with the Leuconostoc citreum bacterium.Clause 18. Use of a Leuconostoc citreum bacterium to increase the viscosity of acid or sweet whey by fermenting the acid or sweet whey with the Leuconostoc citreum bacterium in the presence of sucrose.Clause 19. Use of & Leuconostoc citreum bacterium to increase sweetness of acid or sweet whey by fermenting the acid or sweet whey with the Leuconostoc citreum bacterium in the presence of sucrose.Clause 20. The use of clause 18 or 19, wherein prior to the fermentation, the whey solids concentration is between 1 wt% and 50 wt%, 2 wt% and 18 wt%, or 4 wt% and 15 wt%; and / or the sucrose concentration is between 5 wt% and 40 wt%, 7 wt% and 30 wt%. 9 wt% and 25 wt% or 10 wt% and 20 wt% sucrose.Clause 21. The use of any one of clauses 18-20, wherein the Leuconostoc citreum bacterium is selected from the group consisting of Leuconostoc citreum B3K7 (BCCM Accession No. LMG P-32801) and Leuconostoc citreum C25R19 (BCCM Accession No. LMG P-33375).Clause 22. An isolated Leuconostoc citreum bacterial cell of Leuconostoc citreum C25R19 (BCCM Accession No. LMG P-33375).

Claims

CLAIMS1. A composition comprising: acid whey and / or sweet whey; at least one Leuconostoc citreum bacterium; and sucrose; wherein the pH of the composition is at least pH 6.5.

2. The composition of claim 1, further comprising a grow th supplement, preferably selected from a source of minerals and / or salts.

3. The composition of claim 2, wherein the grow th supplement is selected from yeast extract, peptones, potassium salts such as monopotassium phosphate, magnesium salts such as magnesium sulfate, manganese salts such as manganese(II) sulfate, calcium salts such as calcium chloride, iron salts such as iron sulfate, and surfactants such as polysorbate 80, and combinations thereof.

4. The composition of any preceding claim, wherein the composition comprises a base selected from the group consisting of sodium hydroxide, potassium hydroxide, or combinations thereof, such that the pH of the combination of the whey, bacterium, and sucrose is raised to at least pH 6.5.

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

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

7. The composition or method of any preceding claim, wherein the Leuconostoc citreum bacterium is selected from the group consisting of Leuconostoc citreum B3K.7 (BCCM Accession No. LMG P-32801), and Leuconostoc citreum C25R19 (BCCM Accession No. LMG P-33375).

8. The method of any one of claims 5-7, wherein the composition is fermented for at least 6, at least 12, at least 18, or at least 24 hours; and / or the composition is fermented at a temperature between 20 °C and 30 °C, between 22 °C and 28 °C, between 24 °C and 26 °C, or about 25 °C.

9. The method of any one of claims 5 to 8 wherein the fermented whey product is further pasteurized rendering the Leuconostoc citreum bacterium non-viable.

10. A composition, preferably obtained by the method of any one of claims 5 to 9, comprising a fermented whey product and at least one Leuconostoc citreum bacterium, optionally, comprising fructose, dextran, mannitol, and / or organic acids, and optionally, wherein the composition is substantially free of sucrose.

11. The composition of claim 10, wherein the composition comprises between 1 wt% and 20 wt%, between 2 wt% and 15 wt%, or between 5 wt% and 10 wt% dextran.

12. A food product comprising as an ingredient the composition according to claim 10 or 11 and at least one additional food ingredient, preferably selected from the group consisting of salt, sucrose, vegetable oils, preservatives, texturizers, stabilizers, emulsifiers, and flavoring agents.

13. Use of a Leuconostoc citreum bacterium to(i) increase the viscosity of acid or sweet whey by fermenting the acid or sweet whey with the Leuconostoc citreum bacterium in the presence of sucrose; and / or(ii) increase sweetness of acid or sweet whey by fermenting the acid or sweet whey with the Leuconostoc citreum bacterium in the presence of sucrose.

14. The use of claim 13,(i) wherein prior to the fermentation, the whey solids concentration is between 1 wt% and 50 wt%, 2 wt% and 18 wt%, or 4 wt% and 15 wt%; and / or the sucrose concentration is between 5 wt% and 40 wt%, 7 wt% and 30 wt%. 9 wt% and 25 wt% or 10 wt% and 20 wt% sucrose; and / or(ii) wherein the Leuconostoc citreum bacterium is selected from the group consisting of Leuconostoc citreum B3K7 (BCCM Accession No. LMG P-32801) and Leuconostoc citreum C25R19 (BCCM Accession No. LMG P-33375).

15. An isolated Leuconostoc citreum bacterial cell of Leuconostoc citreum C25R19 (BCCM Accession No. LMG P-33375).

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