Plant-based alternative to cheese

Abstract

The present invention relates to a composition comprising Lactococcus strains. The invention also relates to a culture comprising Lactococcus strains and use of Lactococcus strains as a culture or as part of a co-culture for fermentation. The present invention also relates to a fermented plant protein, a composition comprising a plant protein and Lactococcus and a method of producing the fermented plant protein or composition. The invention also relates to a food product comprising the fermented plant protein or composition.

Description

PT-2224-WO-PCTPLANT-BASED ALTERNATIVE TO CHEESECROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This application claims the benefit of European Application No. 24213657.0, filed November 18, 2024, which is incorporated by reference herein in its entirety.FIELD OF THE INVENTION

[0002] The present invention relates to a composition comprising Lactococcus lactis strains, a culture comprising Lactococcus lactis strains, use of Lactococcus lactis strains as a culture for fermentation, a fermented plant protein, composition and method of producing the same, and a food product comprising the fermented plant protein or composition.BACKGROUND OF THE INVENTION

[0003] Cheese is a dairy product, formed by the coagulation of casein protein in animal milk, traditionally obtained from cows, buffalo, goats or sheep. The production of cheese utilises lactic acid bacteria (traditionally Lactococcus, Lactobacillus, or Streptococcus') which acidifies the milk by converting the lactose in milk to lactic acid. Rennet may then be added which contains the enzyme chymosin, which coagulates the milk to produce a curd.

[0004] Due to allergies, environmental and ethical concerns, there is an increasing desire for plant-based (vegan) or dairy-free alternatives to cheese, which do not contain animal milk or animal protein. However, developing plant-based (vegan) or dairy -free alternatives to cheese with suitable texture and sensory properties that mimic traditional cheese has proved challenging. For example, the traditional cultures used in cheese production include Streptococcus and Lactobacillus which can produce volatile organic compounds which have an undesirable impact on the sensory or taste of plant-based (vegan) or dairy -free alternatives to cheese.

[0005] Some plant-based (vegan) or dairy free-alternative to cheese utilise pulse proteins and non-animal based sugars, instead of milk proteins and lactose. However, consumer acceptance of legume proteins is hindered by unpleasant off-notes or off-flavour (e.g. pea-beany flavours) in the fermented composition caused by the legume proteins.

[0006] Hence, there is a need for an improved tasting plant-based (vegan) or dairy-free alternative to cheese.SUMMARY OF THE INVENTIONPT-2224-WO-PCT

[0007] The present invention relates to a composition comprising Lactococcus lactis C24R2 strain obtained or derived from BCCM Accession No. LMG P-33730.

[0008] The present invention also relates to a composition comprising Lactococcus lactis C24R2 strain obtained or derived from BCCM Accession No. LMG P-33730 and one or both of: Pediococcus pentosaceus C22B17 strain obtained or derived from BCCM Accession No. LMG P-33545 and / or Pediococcus pentosaceus C25R2 strain obtained or derived BCCM Accession No. LMG P-33546.

[0009] The present invention also relates to a culture for fermentation comprising Lactococcus lactis C24R2 strain obtained or derived from BCCM Accession No. LMG P-33730.

[0010] The present invention also relates to a co-culture for fermentation comprising Lactococcus lactis C24R2 strain obtained or derived from BCCM Accession No. LMG P-33730 and one or both of: Pediococcus pentosaceus C22B17 strain obtained or derived from BCCM Accession No. LMG P-33545 and / or Pediococcus pentosaceus C25R2 strain obtained or derived BCCM Accession No. LMG P-33546.

[0011] The present invention also relates to the use of Lactococcus lactis C24R2 strain obtained or derived from BCCM Accession No. LMG P-33730 as a culture for fermentation.

[0012] The present invention also relates to the use of Lactococcus lactis C24R2 strain obtained or derived from BCCM Accession No. LMG P-33730 in combination with one or both of: Pediococcus pentosaceus C22B17 strain obtained or derived from BCCM Accession No. LMG P-33545 and / or Pediococcus pentosaceus C25R2 strain obtained or derived BCCM Accession No. LMG P-33546 as a co-culture for fermentation.

[0013] The culture may be a (co-)culture for fermentation of a foodstuff. The foodstuff may be a dairy-free or vegan alternative, in particular a a dairy-free or vegan cheese alternative.

[0014] The present invention also relates to a fermented plant protein, wherein the plant protein is fermented by lactic acid bacteria, preferably in the presence of sugar or sugars, wherein the lactic acid bacteria comprises Lactococcus lactis and optionally Pediococcus pentosaceus.

[0015] The present invention also relates to a composition comprising:plant protein; andlactic acid bacteria, wherein the lactic acid bacteria comprises Lactococcus lactis and optionally Pediococcus pentosaceus.PT-2224-WO-PCT

[0016] The plant protein may be derived from legumes. The plant protein may be a pea protein. The pea protein may be a pea protein isolate. The pea protein isolate may be a hydrolysed pea protein. The pea protein may be a pea protein concentrate.

[0017] The Lactococcus may be Lactococcus lactis. The Lactococcus may be the Lactococcus lactis C24R2 strain obtained or derived from BCCM Accession No. LMG P-33730.

[0018] The optional Pediococcus pentosaceus may be Pediococcus pentosaceus C22B17 strain obtained or derived from BCCM Accession No. LMG P-33545 and / or Pediococcus pentosaceus C25R2 strain obtained or derived BCCM Accession No. LMG P-33546.

[0019] The present invention also relates to a composition comprising:plant protein; andlactic acid bacteria, wherein the lactic acid bacteria comprises Lactococcus lactis and optionally Pediococcus pentosaceus,wherein the plant protein is a pea protein, the Lactococcus lactis is the Lactococcus lactis C24R2 strain obtained or derived from BCCM Accession No. LMG P-33730 and the optional Pediococcus pentosaceus is Pediococcus pentosaceus C22B17 strain obtained or derived from BCCM Accession No. LMG P-33545.

[0020] The present invention also relates to a composition comprisingplant protein; andlactic acid bacteria, wherein the lactic acid bacteria comprises Lactococcus lactis and optionally Pediococcus pentosaceus,wherein the plant protein is a pea protein, the Lactococcus lactis is the Lactococcus lactis C24R2 strain obtained or derived from BCCM Accession No. LMG P-33730 and the optional Pediococcus pentosaceus is Pediococcus pentosaceus C25R2 strain obtained or derived BCCM Accession No. LMG P-33546.

[0021] The present invention also relates to a composition comprisingplant protein; andlactic acid bacteria, wherein the lactic acid bacteria comprises Lactococcus lactis and optionally Pediococcus pentosaceus,wherein the plant protein is a pea protein, the Lactococcus lactis is the Lactococcus lactis C24R2 strain obtained or derived from BCCM Accession No. LMG P-33730 and the optional Pediococcus pentosaceus are Pediococcus pentosaceus C22B17 strain obtained or derived from BCCM Accession No. LMG P-33545 and Pediococcus pentosaceus C25R2 strain obtained or derived BCCM Accession No. LMG P-33546.PT-2224-WO-PCT

[0022] The lactic acid bacteria may further comprise lactic acid bacteria selected from the group consisting of: Lactobacillus delbrueckii, Lactobacillus delbrueckii subsp. Bulgaricus, Streptococcus thermophilus, Bifidobacterium species, Biofidobacterium animalis subsp. lactis, Lactobacillus acidophilus, Lactobacillus paracasei, Lactobacillus paracasei subsp. paracasei, Lactobacillus casei, Lactobacillus plantarum, Lactobacillus helveticus , Lactiplantibacillus plantarum, Lactiplantibacillus plantarum, Leuconostoc pseudomesenteroides Cl 8X24 (BCCM Accession No. LMG P-33195) and any combination thereof.

[0023] The composition of the invention may be a plant-based / vegan cheese / dairy-free cheese composition and further comprise (i) a fat or fats, and optionally (ii) a starch or starches, and optionally (iii) one or more hydrocolloids, sugars or sweeteners, flavourings, colourings, seasonings, water or other liquids, fiber, lecithin, preservatives, acids, calcium, salt, or a combination of any one or more thereof. The liquid may be water, syrup, juice or a plant-based or non-dairy alternative to milk. The liquid may be water. The sugar or sweetener may be selected from the group consisting of sucrose, glucose, dextrose, fructose, maltose, lactose and / or galactose and any combination thereof. The fat may be selected from the group consisting of vegetable fat or vegetable oil. The vegetable oil may be coconut oil, canola oil, soy oil, sunflower oil, rapeseed oil, palm oil, shea oil, cocoa oil and any combination thereof.

[0024] The composition may be a fermented composition.

[0025] The plant protein of the composition may be a fermented plant protein.

[0026] The plant-based / vegan cheese / dairy-free cheese composition may have one or more of the following characteristics:a. 0.5-50 grams of protein per 100 grams of composition; and / orb. 1-50 grams of carbohydrates per 100 grams of composition; and / orc. 1-50 grams of fat per 100 grams of composition; and / ord. 0-150 mg of calcium per 100 grams of composition and / ore. 30-90 grams of water per 100 grams of composition.

[0027] The composition may be a foodstuff. The foodstuff may be a cheese alternative.

[0028] The invention also relates to a process for preparing a fermented plant protein or a composition, the process comprising- a) Providing a plant protein;b) Providing lactic acid bacteria, wherein the lactic acid bacteria comprises Lactococcus lactis and optionally Pediococcus pentosaceus.PT-2224-WO-PCT

[0029] The plant protein may be derived from legumes. The plant protein may be a pea protein. The pea protein may be a pea protein isolate. The pea protein isolate may be a hydrolysed pea protein. The pea protein may be a pea protein concentrate.

[0030] The Lactococcus may be Lactococcus lactis. The Lactococcus may be the Lactococcus lactis C24R2 strain obtained or derived from BCCM Accession No. LMG P-33730.

[0031] The optional Pediococcus pentosaceus may be Pediococcus pentosaceus C22B17 strain obtained or derived from BCCM Accession No. LMG P-33545 and / or Pediococcus pentosaceus C25R2 strain obtained or derived BCCM Accession No. LMG P-33546.

[0032] The process may be a process for preparing a fermented plant protein and step (b) may comprise fermenting the composition with the lactic acid bacteria to provide a fermented plant protein.

[0033] Step (b) may be carried out at 25-45°C, preferably Step (b) may be carried out at 25 to 35°C, or more preferably at 26 to 30°C, most preferably at about 28°C.

[0034] The lactic acid bacteria may further comprise lactic acid bacteria selected from the group consisting of: Lactobacillus delbrueckii, Lactobacillus delbrueckii subsp. Bulgaricus, Streptococcus thermophilus, Bifidobacterium species, Biofidobacterium animalis subsp. lactis, Lactobacillus acidophilus, Lactobacillus paracasei, Lactobacillus paracasei subsp. paracasei, Lactobacillus casei, Lactobacillus plantarum, Lactobacillus helveticus, Lactiplantibacillus plantarum, Leuconostoc pseudomesenteroides C18X24 (BCCM Accession No. LMG P-33195) and any combination thereof. The Lactococcus lactis may be combined with Lactobacillus delbrueckii, Lactobacillus delbrueckii subsp. Bulgaricus, Streptococcus thermophilus, Bifidobacterium species, Biofidobacterium animalis subsp. lactis, Lactobacillus acidophilus, Lactobacillus paracasei, Lactobacillus paracasei subsp. paracasei, Lactobacillus casei, Lactobacillus plantarum, Lactobacillus helveticus, Lactiplantibacillus plantarum, Leuconostoc pseudomesenteroides C18X24 (BCCM Accession No. LMG P-33195) and any combination thereof in a 50:50 ratio. Step (b) may be carried out at 25-45°C. Step (b) may be carried out at 28-37°C.

[0035] The process may be a process for preparing a composition. Step (b) may be carried out at 25-45°C, preferably Step (b) may be carried out at 25 to 35°C, or more preferably at 26 to 30°C, most preferably at about 28°C. The lactic acid bacteria in step (b) may ferment the plant protein.

[0036] The lactic acid bacteria may further comprise bacteria selected from the group consisting of: Lactobacillus delbrueckii, Lactobacillus delbrueckii subsp. Bulgaricus, Streptococcus thermophilus, Bifidobacterium species, Biofidobacterium animalis subsp. lactis,PT-2224-WO-PCTLactobacillus acidophilus, Lactobacillus paracasei, Lactobacillus paracasei subsp. paracasei, Lactobacillus casei, Lactobacillus plantarum, Lactobacillus helveticus, Lactiplantibacillus plantarum, Leuconostoc pseudome senter oides Cl 8X24 (BCCM Accession No. LMG P-33195) and any combination thereof. The Lactococcus lactis may be combined with Lactobacillus delbrueckii, Lactobacillus delbrueckii subsp. Bulgaricus, Streptococcus thermophilus, Bifidobacterium species, Biofidobacterium animalis subsp. lactis, Lactobacillus acidophilus, Lactobacillus paracasei, Lactobacillus paracasei subsp. paracasei, Lactobacillus casei, Lactobacillus plantarum, Lactobacillus helveticus, Lactiplantibacillus plantarum, Lactiplantibacillw5 / ? / a«torwm, Leuconostoc pseudomesenteroides C 18X24 (BCCM Accession No. LMG P-33195) and any combination thereof, preferably in a 50:50 ratio. Step (b) may be carried out at 25-45°C, preferably Step (b) may be carried out at 25 to 35°C, or more preferably at 26 to 30°C, most preferably at about 28°C.

[0037] Step (b) of the method may comprise fermenting the composition with the lactic acid bacteria to provide a fermented plant protein, and the method may further comprise step (c) mixing and cooking the fermented plant protein with one or more other ingredients selected from the group of (i) a fat or fats, optionally (ii) a starch or starches, and optionally (iii) one or more hydrocolloids, sugar or sugars or sweeteners, flavourings, colourings, seasonings, water or other liquids, fiber, lecithin, preservatives, acids, calcium, salt, or a combination of any one or more thereof. The composition may be a dairy-free, plant-based or vegan cheese alternative, also referred to herein as a vegan cheese composition.

[0038] The invention also relates to a food product comprising the fermented plant protein as described herein or the composition as described herein. The product may be a dairy -free or vegan alternative. The dairy -free or vegan alternative may be a dairy -free or vegan cheese alternative.

[0039] Representative features of the present invention are set out in the following clauses, which stand alone or may be combined, in any combination, with one or more features disclosed in the text and / or figures of the specification.

[0040] The present invention is as set out in the following clauses:1. A composition comprising Lactococcus lactis C24R2 strain obtained or derived from BCCM Accession No. LMG P-33730.2. A composition of clause 1 further comprising Pediococcus pentosaceus C22B17 strain obtained or derived from BCCM Accession No. LMG P-33545 and / or Pediococcus pentosaceus C25R2 strain obtained or derived BCCM Accession No. LMG P-33546.PT-2224-WO-PCT3. A culture for fermentation comprising Lactococcus lactis C24R2 strain obtained or derived from BCCM Accession No. LMG P-33730, optionally further comprising Pediococcus pentosaceus C22B17 strain obtained or derived from BCCM Accession No. LMG P-33545 and / or Pediococcus pentosaceus C25R2 strain obtained or derived BCCM Accession No. LMG P-335464. The culture of clause 3, wherein the culture is a culture for fermentation of a foodstuff.5. The culture of clause 4, wherein the foodstuff is a dairy -free alternative or a vegan alternative.6. The culture of clause 5, wherein the dairy alternative is a cheese alternative.7. Use of Lactococcus lactis C24R2 strain obtained or derived from BCCM Accession No.LMG P-33730 as a culture for fermentation, optionally in combination with Pediococcus pentosaceus C22B17 strain obtained or derived from BCCM Accession No. LMG P-33545 and / or Pediococcus pentosaceus C25R2 strain obtained or derived BCCM Accession No. LMG P-33546.8. The use of clause 7, wherein the culture is a culture for fermentation of a foodstuff.9. The use of clause 8, wherein the foodstuff is a dairy-free or vegan alternative.10. The use of clause 9, wherein the dairy-free or vegan alternative is a cheese alternative. IL A fermented plant protein, wherein the plant protein is fermented by lactic acid bacteria, wherein the lactic acid bacteria comprises Lactococcus and optionally Pediococcus. 12. The fermented plant protein of clause 11, wherein the plant protein is derived from legumes.13. The fermented plant protein of clause 12, wherein the plant protein is a pea protein.14. The fermented plant protein of clause 13, wherein the pea protein is a pea protein isolate.15. The fermented plant protein of clause 14, wherein the pea protein isolate is a hydrolysed pea protein.16. The fermented plant protein of clause 13, wherein the pea protein is a pea protein concentrate.17. The fermented plant protein of clauses 11-16, wherein the Lactococcus is Lactococcus lactis and the optional Pediococcus is Pediococcus pentosaceus.18. The fermented plant protein of clause 17, wherein the Lactococcus lactis is Lactococcus lactis C24R2 strain obtained or derived from BCCM Accession No. LMG P-33730 and wherein the optional Pediococcus is Pediococcus pentosaceus C22B17 strain obtained or derived from BCCM Accession No. LMG P-33545.PT-2224-WO-PCT19. The fermented plant protein of clause 17, wherein the Lactococcus lactis is Lactococcus lactis C24R2 strain obtained or derived from BCCM Accession No. LMG P-33730 and wherein the optional and / or Pediococcus pentosaceus C25R2 strain obtained or derived BCCM Accession No. LMG P-33546.20. The fermented plant protein of any one of clauses 11-19, wherein the lactic acid bacteria further comprises one or more additional lactic acid bacteria selected from the group consisting of: Lactobacillus delbrueckii, Lactobacillus delbrueckii subsp. Bulgaricus, Streptococcus thermophilus, Bifidobacterium species, Biofidobacterium animalis subsp. lactis, Lactobacillus acidophilus, Lactobacillus paracasei, Lactobacillus paracasei subsp. paracasei, Lactobacillus casei, Lactobacillus plantarum, Lactobacillus helveticus, Lactiplantibacillus plantarum, Lactiplantibacillus plantarum, or Leuconostoc pseudomesenteroides C18X24 (BCCM Accession No. LMG P-33195) and any combination thereof.21. A process for preparing a fermented plant protein, the process comprising:a) Providing an aqueous composition comprising a plant protein and one or more sugars, preferably at a sugar concentration of 0.01wt% up to 5wt%, alternatively from about 0.1 to 4wt%, alternatively from about 0.5 to 4wt%, alternatively from about 0.7 to 2wt%, alternatively about 0.8 to 1.2wt%, or around lwt% based on the weight of the total aqueous composition; wherein the sugar(s) may be selected from the group consisting of sucrose, glucose, dextrose, fructose, maltose, lactose and / or galactose and any combination thereof; more preferably, the sugar(s) is selected from sucrose, glucose and a combination thereof;b) Fermenting the composition with lactic acid bacteria to provide a fermented plant protein, wherein the lactic acid bacteria comprises Lactococcus lactis and optionally Pediococcus pentosaceus.22. The process of clause 21, wherein the plant protein is derived from legumes.23. The process of clause 22, wherein the plant protein is a pea protein.24. The process of clause 23, wherein the plant protein is a pea protein isolate.25. The process of clause 24, wherein the pea protein isolate is a hydrolysed pea protein. 26. The process of clause 23, wherein the pea protein is a pea protein concentrate.27. The process of clauses 21-26, wherein the Lactococcus lactis is Lactococcus lactis C24R2 strain obtained or derived from BCCM Accession No. LMG P-33730.PT-2224-WO-PCT28. The process of clause 27, wherein the Pediococcus pentosaceus is Pediococcus pentosaceus C22B17 strain obtained or derived from BCCM Accession No. LMG P- 33545.29. The process of clause 27, wherein the Pediococcus pentosaceus is Pediococcus pentosaceus C25R2 strain obtained or derived BCCM Accession No. LMG P-33546. 30. The process of clauses 21-29, wherein step (b) is carried out at 25-45°C, preferably 25-35 °C, more preferably 26-30 °C.31. The process of clause 30, wherein step (b) is carried out at about 28°C.32. The process of clauses 21-31, wherein the lactic acid bacteria of step (b) further comprises one or more additional lactic acid bacteria selected from the group consisting of: Lactobacillus delbrueckii, Lactobacillus delbrueckii subsp. Bulgaricus, Streptococcus thermophilus, Bifidobacterium species, Biofidobacterium animalis subsp. lactis, Lactobacillus acidophilus, Lactobacillus paracasei, Lactobacillus paracasei subsp. paracasei, Lactobacillus casei, Lactobacillus plantarum, Lactobacillus helveticus, Lactiplantibacillus plantarum, Lactiplantibacillus plantarum, or Leuconostoc pseudomesenteroides C18X24 (BCCM Accession No. LMG P-33195) and any combination thereof.33. The process of clause 32, wherein Lactococcus lactis and the one or more additional lactic acid bacteria are provided in a 50:50 ratio.34. The process of clauses 32 or 33, wherein step (b) is carried out at 25-45°C.35. The process of clause 34, wherein step (b) is carried out at 28-37°C.36. A composition comprising:plant protein; andlactic acid bacteria, wherein the lactic acid bacteria comprises Lactococcus lactis and optionally Pediococcus pentosaceus.37. The composition of clause 36, wherein the plant protein is derived from legumes.38. The composition of clause 37, wherein the plant protein is a pea protein.39. The composition of clause 38, wherein the pea protein is pea protein isolate.40. The composition of clause 39, wherein the pea protein isolate is a hydrolysed pea protein.41. The composition of clause 38, wherein the pea protein is a pea protein concentrate.42. The composition of clauses 36-41, wherein the Lactococcus lactis is Lactococcus lactis C24R2 strain obtained or derived from BCCM Accession No. LMG P-33730.PT-2224-WO-PCT43. The composition of clause 42, wherein the Pediococcus pentosaceus is Pediococcus pentosaceus C22B17 strain obtained or derived from BCCM Accession No. LMG P- 33545.44. The composition of clause 42, wherein the Pediococcus pentosaceus is Pediococcus pentosaceus C25R2 strain obtained or derived BCCM Accession No. LMG P-33546. 45. The composition of any one of clauses 36-44, wherein the lactic acid bacteria further comprises one or more additional lactic acid bacteria selected from the group consisting of: Lactobacillus delbrueckii, Lactobacillus delbrueckii subsp. Bulgar icus, Streptococcus thermophilus, Bifidobacterium species, Biofidobacterium animalis subsp. lactis, Lactobacillus acidophilus, Lactobacillus paracasei, Lactobacillus paracasei subsp. paracasei, Lactobacillus casei, Lactobacillus plantarum, Lactobacillus helveticus, Lactiplantibacillus plantarum, Lactiplantibacillus plantarum, or Leuconostoc pseudomesenteroides C18X24 (BCCM Accession No. LMG P-33195) and any combination thereof.46. The composition of any one of clauses 36-45, wherein the composition further comprises a sugar or sugars, preferably from around 0.01wt% to 5wt%, more preferably 0.1 wt% to 7wt%, even more preferably 0.5wt% to 5wt%, most preferably lwt% to 2wt%.47. The composition of clause 46, wherein the sugar is selected from the group consisting of sucrose, glucose, dextrose, fructose, maltose, lactose and / or galactose and any combination thereof.48. A vegan / dairy-free / plant-based dairy alternative comprising the composition of any one of clauses 36-47 or the fermented plant protein of clauses 11-20, wherein the composition further comprises water, a starch or starches, hydrocolloid or hydrocolloids, salt, calcium, a fat or fats, sugar or sugars or a combination thereof.49. The dairy alternative of clause 48, wherein the fat is selected from the group consisting of vegetable fat or vegetable oil.50. The dairy alternative of clause 49, wherein the vegetable oil is coconut oil, sunflower oil, rapeseed oil, canola oil, soy oil, palm oil, shea oil, cocoa oil and any combination thereof.51. The dairy alternative of any one of clauses 48-50, further comprising one or more flavourings, colourings, seasonings, water or other liquids, fiber, lecithin, preservatives, acids, calcium, salt and a combination thereof.52. The dairy alternative of any one of clauses 48-51, wherein the composition is a fermented composition.PT-2224-WO-PCT53. The dairy alternative of any one of clauses 48-52, wherein the plant protein is a fermented plant protein.54. The dairy alternative of any one of clauses 48-53, wherein the dairy alternative has one or more of the following characteristics:a. 0.5-50 grams of protein per 100 grams of composition; and / orb. 1-50 grams of carbohydrates per 100 grams of composition; and / orc. 1-50 grams of fat per 100 grams of composition; and / ord. 0-150 mg of calcium per 100 grams of composition; and / ore. 30-90 or 30-80 grams of water per 100 grams of composition.55. The dairy alternative of any one of clauses 48-54 wherein the dairy alternative is a vegan, or plant-based, or dairy-free cheese alternative.56. A process for preparing a composition, the process comprising:a) Providing an aqueous composition comprising a plant protein;b) Providing lactic acid bacteria, wherein the lactic acid bacteria comprises Lactococcus lactis and optionally Pediococcus pentosaceus.57. The process of clause 56, wherein the plant protein is derived from legumes.58. The process of clause 57, wherein the plant protein is a pea protein.59. The process of clause 58, wherein the pea protein is a pea protein isolate.60. The process of clause 59, wherein the pea protein isolate is a hydrolysed pea protein. 61. The process of clause 58, wherein the pea protein is a pea protein concentrate.62. The process of clauses 56-61, wherein the Lactococcus lactis is Lactococcus lactis C24R2 strain obtained or derived from BCCM Accession No. LMG P-33730.63. The process of clause 62, wherein the Pediococcus pentosaceus is Pediococcus pentosaceus C22B17 strain obtained or derived from BCCM Accession No. LMG P- 33545.64. The process of clause 62, wherein the Pediococcus pentosaceus is Pediococcus pentosaceus C25R2 strain obtained or derived BCCM Accession No. LMG P-33546. 65. The process of clauses 56-64, wherein the lactic acid bacteria in step (b) ferments the aqueous composition comprising a plant protein.66. The process of clauses 56-65 wherein step (b) comprises a fermentation step that is carried out at 25-45°C, preferably 25-35°C, more preferably 36-30°C.67. The process of clause 56-66, wherein step (b) comprises a fermentation step that is carried out at about 28°C.PT-2224-WO-PCT68. The process of clauses 56-67, further comprising providing one or more additional lactic acid bacteria selected from the group consisting of: Lactobacillus delbrueckii, Lactobacillus delbrueckii subsp. Bulgaricus, Streptococcus thermophilus, Bifidobacterium species, Biofidobacterium animalis subsp. lactis, Lactobacillus acidophilus, Lactobacillus paracasei, Lactobacillus paracasei subsp. paracasei, Lactobacillus casei, Lactobacillus plantarum, Lactobacillus helveticus, Lactiplantibacillus plantarum, Lactiplantibacillus plantarum, Leuconostoc pseudomesenteroides C 18X24 (BCCM Accession No. LMG P-33195) and any combination thereof.69. The process of clause 68, wherein Lactococcus lactis and the one or more additional lactic acid bacteria are provided in a 50:50 ratio.70. The process of clauses 68 or 69, wherein step (b) is carried out at 25-45°C.71. The process of clause 70, wherein step (b) is carried out at 28-37°C.72. The process of clauses 56-71, wherein the plant protein is hydrated.73. The process of clauses 56-72, wherein step (b) is further carried out in the presence of a sugar or sugars, preferably from around 0.01wt% to 10wt%, more preferably 0.1 wt% to 7wt%, even more preferably 0.5wt% to 5wt%, most preferably lwt% to 2wt%.74. The process of clause 73, wherein the sugar is selected from the group consisting of sucrose, glucose, dextrose, fructose, maltose, lactose and / or galactose and any combination thereof.75. A process for preparing a dairy-free or vegan or plant-based dairy alternative comprising the process of clauses 56-74, wherein step (b) comprises fermenting the composition with the lactic acid bacteria to provide a fermented plant protein, preferably in the presence of sugar or sugars, and wherein the method further comprises step (c) mixing and cooking the fermented plant protein with (i) a fat or fats, optionally (ii) a starch or starches, and optionally (iii) one or more other ingredients selected from the group consisting of a sugar or sugars or sweeteners, hydrocolloids, flavourings, colourings, seasonings, water or other liquids, fiber, lecithin, preservatives, acids, calcium, salt or a combination of one or more thereof.76. The process of clause 75 further comprising after step (c) a step (d) wherein the dairy-free or vegan or plant-based dairy alternative is matured at a temperature of from between 1 to 10°C for a duration of at least 6, 12, 24 or 48 hours or for at least 3, 4, 5, 6, 7, 10, 20, 30 days.PT-2224-WO-PCT77. The process of clause 75-76, wherein the dairy alternative is a dairy-free or vegan or plantbased cheese alternative.78. The process of clause 75-77, wherein the liquid is water, syrup, juice or a plant-based or non-dairy alternative to milk.79. The process of clause 78, wherein the liquid is water.80. The process of clause 75-79, wherein the sugar or sugars in step (b) is selected from the group consisting of sucrose, glucose, dextrose, fructose, maltose, lactose and / or galactose and any combination thereof.81. The process of clause 80, wherein the sugar is sucrose.82. The process of clause 75-81, wherein the fat is selected from the group consisting of vegetable fat or vegetable oil.83. The process of clause 82, wherein the vegetable oil is coconut oil, canola oil, soy oil, sunflower oil, rapeseed oil, palm oil, shea oil, cocoa oil and any combination thereof. 84. A food product comprising the fermented plant protein of any one of clauses 11-20 or the composition of any one of clauses 36-47 or the dairy alternative of any one of clauses 48- 55.85. The food product of clause 84, wherein the product is a dairy-free or vegan or plant-based dairy alternative.86. The food product of clause 85, wherein the product is a dairy-free or vegan or plant-based cheese alternative, wherein the cheese alternative is preferably a hard cheese, soft cheese, or cream cheese, or cheese sauce.BRIEF DESCRIPTION OF THE FIGURES

[0041] Figure 1 shows the compounds reduced after 24h of fermentation with the co-culture.

[0042] Figure 2 shows the compounds increased after 24h of fermentation with the co-culture.DETAILED DESCRIPTION

[0043] Embodiments of the invention are described below with reference to the accompanying drawings. The accompanying drawings illustrate various embodiments of systems, methods, and embodiments of various other aspects of the disclosure. Any person with ordinary skills in the art will appreciate that the illustrated element boundaries (e.g., boxes, groups of boxes, or other shapes) in the figures represent one example of the boundaries. It may be that in some examples one element may be designed as multiple elements or that multiple elements may be designed asPT-2224-WO-PCTone element. In some examples, an element shown as an internal component of one element may be implemented as an external component in another and vice versa. Furthermore, elements may not be drawn to scale. Non-limiting and non-exhaustive descriptions are described with reference to the following drawings. The components in the figures are not necessarily to scale, emphasis instead being placed upon illustrating principles.

[0044] Embodiments of the present disclosure will be described more fully hereinafter with reference to the accompanying drawings in which like numerals represent like elements throughout the several figures, and in which example embodiments are shown. Embodiments of the claims may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein.

[0045] The words "comprising," "having," "containing," and "including," and other forms thereof, are intended to be equivalent in meaning and be open ended in that an item or items following any one of these words is not meant to be an exhaustive listing of such item or items or meant to be limited to only the listed item or items. It must also be noted that as used herein and in the appended claims, the singular forms "a," "an," and "the" include plural references unless the context clearly dictates otherwise. Although any systems and methods similar or equivalent to those described herein can be used in the practice or testing of embodiments of the present disclosure, the preferred systems and methods are now described.

[0046] Some of the terms used to describe the present invention are set out below:

[0047] “Culture” refers to cells from a single microorganism or more than one microorganism which are added to a substrate and ferment the substrate. The culture may includes cells from one or more species or strains of lactic acid bacteria (LAB), such as, for example, from the genus Lactococcus, Lactobacillus, Leuconostoc and Pediococcus and any combination thereof. Preferably, the culture may includes cells from Lactococcus lactis as described herein. The added culture may contain 4-6 log cells / gram or cells / millilitre.

[0048] “Lactic acid bacteria” refers to bacteria which produce lactic acid when metabolising carbohydrates, and includes bacteria from the genus Lactococcus, Lactobacillus, Leuconostoc and Pediococcus and any combination thereof.

[0049] “Fermented composition” refers to a composition where the carbohydrates of such composition have been converted to alcohol or organic acids using microorganisms, such as bacteria, under anaerobic conditions.PT-2224-WO-PCT

[0050] “Composition comprising fermented plant protein” or “fermented plant protein composition” or “fermented plant protein” refers to a composition comprising plant protein that has been fermented using microorganisms, such as bacteria.

[0051] “Composition comprising fermented pea protein” or “fermented pea protein composition” or “fermented pea protein” refers to a composition comprising plant protein that has been fermented using microorganisms, such as bacteria.

[0052] “Cheese” refers to a dairy product, formed by the coagulation of casein protein in animal milk, traditionally obtained from cows, buffalo, goats or sheep. The production of cheese utilises lactic acid bacteria, commonly Streptococcus thermophilus and Lactobacillus delbrueckii subsp. Bulgaricus. The term “cheese” encompasses any cheese composition includes solid (e.g., a slice, a brick, a cube, or the like) cheese, soft cheese, hard cheese, liquid cheese, grated cheese, melted cheese or a cheese sauce composition.

[0053] “Plant-based alternative” or “vegan” refers to an alternative, mimic, substitute or analogue for food or drink products traditionally utilising animal products, which does not contain any ingredients obtained or derived from animals, such as animal milk or animal protein, such as cow’s milk and are suitable for a vegan diet. This includes but is not limited to a plant-based alternative, mimic, substitute or analogue of cheese or vegan cheese, which encompasses edible products that are designed to mimic traditional cheeses in terms of properties such as, but not limited to appearance, texture and / or taste; but wherein constituents including milk fat and / or milk proteins have been replaced by ingredients that are not originating from animals. The terms alternative, mimic, substitute, or analogue are used interchangeably herein and mean a plant-based or vegan replacement to cheese that does not comprise any ingredient that is originating from animals. The alternative is a plant-based or vegan alternative of any form of cheese, including an alternative to solid cheese, soft cheese, hard cheese, liquid cheese, grated cheese, melted cheese or a cheese sauce composition.

[0054] “Dairy-free alternative” refers to an alternative for products traditionally based on animal proteins, such as but not limited to non-dairy alternatives for cheese. The terms alternative, mimic, substitute or analogue are used interchangeably herein and mean a dairy free replacement to cheese (traditionally made with animal proteins). The alternative is a dairy-free alternative of any form of cheese, including alternative to solid cheese, soft cheese, hard cheese, liquid cheese, grated cheese, melted cheese or a cheese sauce composition.

[0055] “Foodstuff’ refers to foods intended for eating and beverages intended for drinking, including, but not limited to, alternatives, analogueues and substitutes of dairy products, includingPT-2224-WO-PCTcheese, such as, solid cheese, soft cheese, hard cheese, liquid cheese, grated cheese, melted cheese or a cheese sauce composition and cheese containing food products.Lactic acid bacteria

[0056] The invention utilises lactic acid bacteria, which metabolise carbohydrates to produce lactic acid.

[0057] The present invention utilises Lactococcus, a genus of gram-positive LAB within the family of Lactobacillaceae. The Lactococcus lactis may be used as a culture for fermentation. The Lactococcus lactis may be used as a culture to produce cheese, particularly a plant-based alternative, vegan or dairy-free alternative to cheese. The Lactococcus lactis may be used to ferment a plant protein, such as a legume protein, such as a pea protein.

[0058] The Lactococcus may be Lactococcus lactis. The Lactococcus lactis may be the Lactococcus lactis C24R2 strain obtained or derived from BCCM Accession No. LMG P-33730.

[0059] “Lactococcus lactis C24R2 strain" refers to the microorganism strain deposited at Belgian Coordinated Collections of Micro-organisms (BCCM), Laboratorium voor Microbiologie - Bacterienverzameling (LMG), Universiteit Gent, K.L. Ledeganckstraat 35, B-9000 Gent on February 15th2024 under deposit number LMG P-33730 by Cargill Incorporated, 15407 McGinty Road West, MS163, Wayzata, MN 55391, USA. This strain was isolated from a rye sourdough. In particular, this strain was isolated from a sourdough elaborated with organic rye flour and dough yield (DY) 200, which was incubated at 22°C for 24h.

[0060] “Pediococcus pentosaceus C22B17 strain" refers to the microorganism strain deposited at Belgian Coordinated Collections of Micro-organisms (BCCM), Laboratorium voor Microbiologie - Bacterienverzameling (LMG), Universiteit Gent, K.L. Ledeganckstraat 35, B-9000 Gent on February 15th2024 under deposit number LMG P-33545 by Cargill Incorporated, 15407 McGinty Road West, MS163, Wayzata, MN 55391, USA. This strain was isolated from a buckwheat sourdough. In particular, this strain was isolated from a sourdough elaborated with organic buckwheat flour and dough yield (DY) 200, which was incubated at 22°C for 24h.

[0061] “Pediococcus pentosaceus C25R2 strain" refers to the microorganism strain deposited at Belgian Coordinated Collections of Micro-organisms (BCCM), Laboratorium voor Microbiologie - Bacterienverzameling (LMG), Universiteit Gent, K.L. Ledeganckstraat 35, B-9000 Gent on February 15th2024 under deposit number LMG P-33546 by Cargill Incorporated, 15407 McGinty Road West, MS163, Wayzata, MN 55391, USA. This strain was isolated from a rye sourdough. In particular, this strain was isolated from a sourdough elaborated with organicPT-2224-WO-PCTrye flour and dough yield (DY) 200, which was incubated at 25°C for 24h and was back-slopped once following the same conditions.

[0062] The present inventors have discovered that Lactococcus lactis, in particular, Lactococcus lactis C24R2 strain and optionally one or both of Pediococcus pentosaceus C22B17 strain and / or Pediococcus pentosaceus C25R2 strain can be used to ferment legume proteins, such as pea proteins, and this provides improved tasting fermentation product with reduced off-flavours, such as reduced beany or pea flavours. Without wishing to be bound by theory, the present inventors have discovered that through fermentation Lactococcus lactis (and optionally combined with Pediococcus pentosaceus) can reduce chemical compounds such as aldehyde, ketones that are associated with green, beany notes, and increase alcohols, that are more fruity, mild and / or pleasant.

[0063] The present invention provides a composition comprising the Lactococcus lactis C24R2 strain. The present invention also provides a composition comprising the Lactococcus lactis C24R2 strain in combination with the Pediococcus pentosaceus C22B17 strain and / or Pediococcus pentosaceus C25R2 strain. The present invention also provides a composition comprising the Lactococcus lactis C24R2 strain and both the Pediococcus pentosaceus C22B17 strain and the Pediococcus pentosaceus C25R2 strain.

[0064] The Lactococcus lactis C24R2 strain (and optionally in combination with either or both of: the Pediococcus pentosaceus C22B17 strain and / or Pediococcus pentosaceus C25R2 strain) may be used as a (co-) culture for fermentation of a plant protein, such as a legume / pulse protein, in particular pea protein.

[0065] The present invention also encompasses a culture for fermentation of a foodstuff comprising the Lactococcus lactis C24R2 strain (and optionally in combination with either or both of: the Pediococcus pentosaceus C22B17 strain and / or the Pediococcus pentosaceus C25R2 strain) may be used as a (co-) culture for fermentation of a plant protein, such as a legume / pulse protein, in particular pea protein.

[0066] The lactic acid bacteria may further comprises lactic acid bacteria selected from the group consisting of Lactobacillus delbrueckii, Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Bifidobacterium species, Biofidobacterium animalis, Biofidobacterium animalis subsp. lactis, Lactobacillus acidophilus, Lactobacillus paracasei, Lactobacillus paracasei subsp. paracasei, Lactobacillus casei, Lactobacillus plantarum, Lactobacillus helveticus, Pediococcus acidilactici, Lactiplantibacillus plantarum and any combination thereof. For example, the lactic acid bacteria may comprise Lactococcus lactisPT-2224-WO-PCTC24R2 in combination with Lactobacillus delbrueckii, Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Bifidobacterium species, Biofidobacterium animalis, Biofidobacterium animalis subsp. lactis, Lactobacillus acidophilus, Lactobacillus paracasei, Lactobacillus paracasei subsp. paracasei, Lactobacillus casei, Lactobacillus plantarum, Lactobacillus helveticus, Pediococcus acidilactici or Lactiplantibacillus plantarum, or any combination thereof. The lactic acid bacteria may comprise Lactococcus lactis C24R2 and Lactiplantibacillus plantarum.

[0067] The fermentation of the plant protein (e.g. pea protein) with the above strain(s) occurs preferably in the presence of a sugar or sugars, preferably at a sugar concentration of 0.01wt% up to 5wt%, alternatively from about 0.1 to 4wt%, alternatively from about 0.5 to 4wt%, alternatively from about 0.7 to 2wt%, alternatively about 0.8 to 1.2wt%, or around lwt% based on the weight of the total composition. The sugar(s) may be selected from the group consisting of sucrose, glucose, dextrose, fructose, maltose, lactose and / or galactose and any combination thereof. Preferably, the sugar is selected from sucrose, glucose and a combination thereof.Composition comprising fermented plant protein

[0068] The invention includes a fermented plant protein or also referred to herein as a composition comprising fermented plant protein or fermented plant protein composition, wherein the plant protein is fermented by LAB, wherein the LAB comprises Lactococcus. The plant protein may be fermented by Lactococcus lactis. The plant protein may be fermented by the Lactococcus lactis C24R2 strain. Alternatively, the plant protein may be fermented by a combination of the Lactococcus lactis C24R2 strain and the Pediococcus pentosaceus C22B17 strain. Alternatively, the plant protein may be fermented by a combination of the Lactococcus lactis C24R2 strain and the Pediococcus pentosaceus C25R2 strain. Alternatively, the plant protein may be fermented by Lactococcus lactis C24R2 strain and both the Pediococcus pentosaceus C22B17 and Pediococcus pentosaceus C25R2 strains and at least one other LAB species. The plant protein is preferably pea protein.

[0069] The present inventors have discovered that Lactococcus, such as Lactococcus lactis, and in particular, Lactococcus lactis C24R2 strain is a suitable strain for fermentation of plant proteins, such as pea proteins, thereby improving their flavor for the purposes of creating dairy alternatives that are plant-based, vegan or dairy-free. Optionally the Lactococcus lactis can be used in combination with Pediococcus pentosaceus, in particular either or both of the Pediococcus pentosaceus C22B17 strain and / or the Pediococcus pentosaceus C25R2 strain canPT-2224-WO-PCTbe used, e.g. as a co-culture, to ferment plant proteins, such as pea proteins, and the undesirable plant protein (e.g. pea protein) flavours can be changed to a more desirable profile for the purposes of creating dairy alternatives that are plant-based, vegan or dairy-free, in particular plant-based, vegan or dairy-free cheese alternatives.

[0070] The plant protein may be derived from a legume / pulse. “Legume” or “pulse” refers for instance to pea, soy, fava, chickpea, lentil and lupin.

[0071] The plant protein may be a pea protein, i.e. a protein fromPisum sativum. “Pea protein” refers to pea protein isolate, pea protein concentrate, whole pea powder, pea flour, extruded micronized pea powder, hydrolysed pea protein or the like.

[0072] The pea protein may be a pea protein isolate. “Pea protein isolates” have a total protein content of at least 80 wt%, preferably 80 to 95 wt% on a dry weight basis.

[0073] The pea protein may be a pea protein concentrate. “Pea protein concentrates” have a total protein content of 50 to 75 wt% on a dry weight basis.

[0074] The pea protein may be hydrolysed, i.e. is a pea protein hydrolysate. “Pea protein hydrolysates” are preparations obtained by enzymatic and / or chemical hydrolysis of pea protein. Protein hydrolysates consist of a mixture of peptides of different sizes and free amino acids. Alternatively, the pea protein may not be hydrolysed.

[0075] The pea protein may be a hydrolysed pea protein isolate. Alternatively, the pea protein may be a pea protein isolate which is not hydrolysed.

[0076] The pea protein may be RadiPure E®, which is a hydrolysed pea protein isolate comprising a protein content of at least 80% on a dry weight basis, RadiPure S®, which is a pea protein isolate comprising a protein content of at least 80% on a dry weight basis, Puris 870H®, which is a hydrolysed pea protein isolate comprising a protein content of at least 80% on a dry weight basis, Puris 870® which is a pea protein isolate comprising a protein content of at least 80% on a dry weight basis or Puris 2.0 ® which is a pea protein isolate comprising a protein content of at least 80% on a dry weight basis.

[0077] The fermented plant protein composition preferably comprises a liquid selected from the group consisting of water, syrup such as oat syrup, juice or a plant-based or non-dairy alternative to milk, such as oat milk, soya milk, coconut milk, almond milk or hazelnut milk. The liquid may be water. The liquid in the composition does not include liquid fat or liquid oil. The composition may comprise 70-99 wt %, preferably 80-90 wt % of liquid, preferably water. The plant protein is preferably pea protein.PT-2224-WO-PCT

[0078] The fermented plant protein composition preferably comprises l-30wt% of solid content and 70-99wt% of liquid, preferably water. Alternatively, the fermented plant protein composition comprises l-20wt% of solid content and 80-99wt% of liquid, preferably water. Alternatively, the fermented plant protein composition comprises l-15wt% of solid content and 85-99wt% of liquid, preferably water. Alternatively, the fermented plant protein composition comprises l-10wt% of solid content and 90-99wt% of liquid, preferably water. The plant protein is preferably pea protein.

[0079] The fermented plant protein may contain some residual sugar(s) in the presence of which the plant protein was fermented. For instance, the fermented plant (e.g. pea) protein composition may comprise less than 3, 2 or lwt% of sugar(s). The sugar(s) may be the ones described above.Alternative to cheese or vegan cheese compositions

[0080] The fermented plant protein compositions according to the invention have various desirable properties, which make these compositions useful, for example, in a plant-based, vegan or dairy free alternative to cheese, also referred to herein as a vegan cheese composition or cheese alternative.

[0081] The invention provides a vegan cheese composition comprising plant protein and lactic acid bacteria, wherein the lactic acid bacteria comprises Lactococcus, such as Lactococcus lactis. The lactic acid bacteria may ferment the plant protein, preferably pea protein, to produce a fermented composition. The fermented plant protein (preferably pea protein) composition may comprise 0.01-5 wt %, preferably 0.1-1 wt %, more preferably around 1 wt % of Lactococcus lactis strains. The lactic acid bacteria may be inactivated after fermentation is completed.

[0082] Alternatively, the invention provides a vegan cheese composition comprising plant protein and lactic acid bacteria, wherein the lactic acid bacteria comprises Lactococcus, such as Lactococcus lactis C24R2 strain and one or both of Pediococcus pentosaceus C22B17 strain and / or the Pediococcus pentosaceus C25R2 strain.

[0083] The lactic acid bacteria may ferment the plant protein, preferably pea protein, to produce a fermented composition.

[0084] The fermented plant protein (preferably pea protein) composition may comprise 0.01-5 wt %, preferably 0.1-3 wt %, more preferably 1.5-2.5 wt % of Lactococcus lactis, most preferably about 2 wt % of Lactococcus lactis, e.g. the Lactococcus lactis C24R2 strain.PT-2224-WO-PCT

[0085] Alternatively, the fermented plant protein (preferably pea protein) composition may comprise 0.01-2.5 wt %, preferably 0.1-1 wt %, more preferably around 1 wt % of Lactococcus lactis (e.g. the Lactococcus lactis C24R2 strain) and 0.01-2.5 wt %, preferably 0.1-1 wt %, more preferably around 1 wt % of Pediococcus pentosaceus strain(s) (e.g. Pediococcus pentosaceus C22B17 strain and / or the Pediococcus pentosaceus C25R2 strain).

[0086] The lactic acid bacteria may be inactivated after fermentation is completed.

[0087] The vegan cheese composition may comprise 1-50 wt %, preferably 2-30 wt %, more preferably 5-25 wt %, even more preferably 8-20 wt %, most preferably 10-20 wt% of the fermented plant protein composition, preferably fermented pea protein composition. For example, the vegan cheese composition comprises from about 1, 2, 3, 4, 5, 6, 7, 8, 9, or 10, up to about 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 30, 35, 40, 45, 50 wt% of a fermented plant (e.g. pea) protein composition.

[0088] The vegan cheese composition preferably has a total protein content of 0.5 to 50 wt%, or 1 to 45 wt%, or 1 to 40 wt%, or 1 to 35 wt%, or 1 to 30 wt%, preferably 2 to 25 wt %, more preferably 5 to 20 wt %, even more preferably 8 to 18 wt %, most preferably 10 to 15 wt% on a dry weight basis. Preferably, all of the protein content comes from the fermented plant protein composition, preferably fermented pea protein composition.

[0089] The vegan cheese composition may further comprise a fat or fats, a starch or starches, one or more hydrocolloids, a liquid or liquids, salt, calcium, a sugar or sugars, or a combination of any one or more thereof.

[0090] The liquid comprised in the vegan cheese composition may be selected from the group consisting of water, syrup such as oat syrup,juice or a plant-based or non-dairy alternative to milk, such as oat milk, soya milk, coconut milk, almond milk or hazelnut milk. The liquid may be water. The liquid in the composition does not include liquid fat or liquid oil. The composition may comprise 30-90 wt %, alternatively 30-80wt %, alternatively 40-80wt %, alternatively 50-70wt % of liquid. The skilled person would appreciate that the amount of liquid, such as water, present in the composition is quantum satis depending on the amount of other ingredients present in the vegan cheese composition. The amount of liquid desired will also depend on the type of vegan cheese to be made. A vegan block cheese will comprise less water than a vegan cheese spread or a vegan soft cheese.

[0091] The fat comprised in the vegan cheese composition may be selected from vegetable fat or vegetable oil. The vegetable oil can be selected from coconut oil, sunflower oil, canola oil, soy oil, rapeseed oil, palm oil, shea oil, cocoa oil and any combination thereof. In one example,PT-2224-WO-PCTsunflower oil and / or coconut oil are present, the composition may comprise 0.1-50 wt%, alternatively 1-45 wt %, alternatively 2-40 wt% wt %, alternatively 5-35 wt%, alternatively 8-30 wt %, alternatively 10-25 wt% of fat.

[0092] The vegan cheese composition may include starch. The starch may include a pregelatinized starch, a modified starch, or native starch or combinations thereof. The starch may include, but is not limited to, corn starch, potato starch, tapioca starch, and the like. The composition may include between 0 (wt) and 30% (wt), between 1.0% (wt) and 20% (wt), or between 2% (wt) and 18% (wt) of starch. Alternatively, the cheese composition may be free of starch. Alternatively, the cheese composition may be free of modified starch.

[0093] The vegan cheese composition may include a hydrocolloid. For example, the composition may include guar gum, xanthan gum, locust bean gum, carrageenan, cellulose, konjac gum, and combinations thereof. The vegan cheese composition may include between 0.01% and 5%, between 0.05% and 4.5%, between 0.1% and 4.0%, or between 0.5% and 3.8% by weight of hydrocolloid. The vegan cheese composition may include up to 5%, up to 4.5%, up to 4.0%, up to 3.8%, up to 3.5%, up to 2.5%, up to 2.0%, or up to 1.0% by weight of hydrocolloid. Alternatively, the vegan cheese composition comprises guar gum and / or carrageenan. Alternatively, the vegan cheese composition may be free of hydrocolloids.

[0094] Examples of other texturizers that can be in the disclosed invention are seaweed powder, carboxymethyl celluloses, agar agar, gum arabic, basil seed gum, pectin, sodium alginate, gellan, starches in native or modified forms (from wheat, maize, rice, potato, corn or tapioca), maltodextrin, fiber or a combination of two or more thereof. In a specific aspect of the invention, the texturizers may be present in an amount of from 0 to 15 wt.%, 1 to 10 wt.%, 1 to 8 wt.%, 2 to 6 wt.%, on total weight of the composition.

[0095] Any added sugar that is optionally comprised in the vegan cheese composition to make a sweeter type of cheese may be selected from the group consisting of sucrose, glucose, dextrose, fructose, maltose, lactose and / or galactose and any combination thereof. The added sugar may be sucrose. The composition may comprise 0-20 wt %, preferably 1-10 wt % of added sugar, equal to or from about 1, 2, 3, 4, 5, 6, 7, 8, 9, or 10 and / or up to about 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, or 30 wt% added sugar.

[0096] The vegan cheese composition may include lecithin. The vegan cheese composition may include between 0.01% and 5%, between 0.05% and 4.0%, or between 0.1% and 3% by weight lecithin. Alternatively, the vegan cheese composition may be free of lecithin.PT-2224-WO-PCT

[0097] The vegan cheese composition may optionally include a preservative. For example, the vegan cheese composition may include a preservative such as, but not limited to potassium sorbate. The vegan cheese composition may include a preservative in an amount up to 0.1%, up to 0.5%, or up to 1.0% by weight of the vegan cheese composition.

[0098] The vegan cheese composition may include a flavor or seasoning. For example, the vegan cheese composition may include a natural or artificial flavor(s) and / or seasonings. Seasonings and / or flavors may include, but are not limited to, salt (e.g., sodium chloride, potassium chloride, and the like), cocoa, butter flavor, cheese flavor, chocolate, cinnamon, vanilla, nutmeg, coconut, almond, pepper, paprika, garlic, onion, chive, basil, combinations thereof, and the like.

[0099] The vegan cheese composition may include between 0.001% and 3.0%, between 0.01% and 2.0%, or between 0.025% and 1.75% of a salt (e.g., sodium chloride, potassium chloride, and the like). The vegan cheese composition may be free of salt.

[0100] The vegan cheese composition may include an acid. Suitable acids include, but are not limited to, citric acid, lactic acid, sorbic acid, malic acid, combinations thereof, and the like. The vegan cheese composition may include an acid in an amount up to 0.001%, up to 0.005%, up to 0.01%, up to 0.1%, up to 1.0%, up to 1.5%, or up to 2.0% of the vegan cheese composition. The vegan composition may include between 0.0001% and 2.0%, between 0.0002% and 1.5%, between 0.0003% and 1.0% by weight of an acid.

[0101] The vegan cheese composition may further comprise other ingredients that are commonly present in a vegan cheese, such as, but not limited to a starch or starches, hydrocolloids, flavourings, colourings, seasonings, fiber, lecithin, preservatives, acids, calcium, salt or a combination of one or more thereof.

[0102] The vegan cheese composition may comprise a fermented composition, preferably wherein the fermented composition is fermented by Lactococcus lactis and optionally in combination with Pediococcus pentosaceus.

[0103] The vegan cheese composition according to the invention may have one or more of the following characteristics:0.5-50 grams of protein per 100 grams of composition; and / or1-50 grams of carbohydrates per 100 grams of composition; and / or 1-50 grams of fat per 100 grams of composition; and / or0-150 mg of calcium per 100 grams of composition.

[0104] The protein comprises a plant protein, such as a pea protein as described herein.PT-2224-WO-PCT

[0105] The vegan cheese composition has a pH of between 3.5 and 5.5, between 4.0 and 5.5, or between 4.1 and 5.3, or preferably between 4.5 and 5.3, or preferably between 4.2 and 4.7. The composition may have a pH of about 4.7 + / - 0.5.Processes for making the fermented plant protein composition and processes for making a plant-based / vegan / dairy-free alternative cheese

[0106] The invention also provides a process for preparing a composition as described herein, such as a fermented plant protein composition, or a process for preparing a fermented plant protein as described herein.

[0107] The process comprises a) providing an aqueous composition comprising a plant protein and b) providing lactic acid bacteria, wherein the lactic acid bacteria comprises Lactococcus lactis. The lactic acid bacteria comprises Lactococcus lactis, in particular Lactococcus lactis C24R2 strain and optionally a Pediococcus pentosaceus, preferably selected from one or both of the Pediococcus pentosaceus C22B17 strain and / or the Pediococcus pentosaceus C25R2 strain as described herein. The lactic acid bacteria ferments the plant protein to provide a fermented plant protein or a fermented composition as described herein.

[0108] The fermentation of the plant protein (e.g. pea protein) with the above strain(s) occurs in the presence of a sugar or sugars, preferably at a sugar concentration of 0.01wt% up to 5wt%, alternatively from about 0.1 to 4wt%, alternatively from about 0.5 to 4wt%, alternatively from about 0.7 to 2wt%, alternatively about 0.8 to 1.2wt%, or around lwt% based on the weight of the total composition. The sugar(s) may be selected from the group consisting of sucrose, glucose, dextrose, fructose, maltose, lactose and / or galactose and any combination thereof. Preferably, the sugar is selected from sucrose, glucose, fructose and a combination thereof.

[0109] The aqueous composition can comprise water, syrup such as oat syrup, juice or a plantbased or non-dairy alternative to milk, such as oat milk, soya milk, coconut milk, almond milk or hazelnut milk. The aqueous composition may not comprise liquid fat or liquid oil. The composition may comprise 30-90 wt %, alternatively 40-80wt %, alternatively 50-70wt % of liquid. The plant protein is a plant protein as described herein.

[0110] The lactic acid bacteria are preferably provided at their fermentation temperature. For example, the fermentation temperature of Lactococcus lactis is 25-45°C. Therefore, the lactic acid bacteria may be provided at 25-45°C. The lactic acid bacteria may be provided at 25-30°C. The lactic acid bacteria may be provided at 28°C, which is the optimum fermentation temperature ofPT-2224-WO-PCTLactococcus lactis C24R2 strain and either or both of Pediococcus pentosaceus C22B17 strain and / or the Pediococcus pentosaceus C25R2 strain.

[0111] The lactic acid bacteria preferably ferment the plant protein (e.g. pea protein) for at least 6, at least 12, at least 18, or at least 24 hours.

[0112] The process may further comprise providing additional lactic acid bacteria, such as Lactobacillus delbrueckii, Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Bifidobacterium species, Biofidobacterium animalis, Biofidobacterium animalis subsp. lactis, Lactobacillus acidophilus, Lactobacillus paracasei, Lactobacillus paracasei subsp. paracasei, Lactobacillus casei, Lactobacillus plantarum, Lactobacillus helveticus, Lactiplantibacillus plantarum, Leuconostoc pseudomesenteroides Cl 8X24 (BCCM Accession No. LMG P-33195) and any combination thereof as described herein. The additional lactic acid bacteria may be provided at 25-45°C. The additional lactic acid bacteria may be provided at 28- 37°C. Ideally, the additional lactic acid bacteria are provided at their optimum fermentation temperature.

[0113] The Lactococcus lactis, such as the Lactococcus lactis C24R2 strain and the Pediococcus pentosaceus strain(s) (Pediococcus pentosaceus C22B17 strain and / or the Pediococcus pentosaceus C25R2 strain) maybe provided in a 50:50 ratio. The Lactococcus lactis, such as the Lactococcus lactis C24R2 strain and the additional Pediococcus pentosaceus strain may be provided in a 90:10 or a 10:90 ratio. The Lactococcus lactis, such as the Lactococcus lactis C24R2 strain and the additional Pediococcus pentosaceus strain may be provided in an 80:20 or a 20:80 ratio. The Lactococcus lactis, such as the Lactococcus lactis C24R2 strain and the additional Pediococcus pentosaceus strain may be provided in an 70:30 or a 30:70 ratio. The Lactococcus lactis, such as the Lactococcus lactis C24R2 strain and the additional Pediococcus pentosaceus strain may be provided in an 60:40 or a 60:40 ratio. The ratio of the different lactic acid bacteria may be adjusted based on the fermentation temperature of the composition, because particular temperatures may favour a particular type of lactic acid bacteria to grow faster compared to the other, hence become the more dominant species in the final composition.

[0114] The method may further comprise the step of stirring the combination of the aqueous composition comprising the plant protein and the lactic acid bacteria and any sugar(s) (as described above), after step (b).

[0115] Disclosed herein is also a method of preparing a plant-based, vegan or dairy free alternative to cheese, also referred to herein as a vegan cheese composition, comprising steps (a) and (b) as described above, wherein step (b) further comprises fermenting the composition withPT-2224-WO-PCTthe lactic acid bacteria to provide a fermented plant protein in the presence of added sugar(s) as described above, and wherein the method further comprises step (c) mixing the fermented plant protein composition from step (b) with(i) a fat or fats and(ii) optionally a starch or starches (native or modified)(iii) and optionally one or more other ingredients selected from the group of, one or more hydrocolloids, one or more flavourings, colourings, seasonings, water or other liquids, fiber, lecithin, preservatives, acids, calcium, salt, sugar(s) or sweeteners, or a combination of one or more thereof,

[0116] Any such additional ingredients (i)-(iii) are obviously plant-derived, in order to form the dairy-free or vegan or plant-based cheese alternative. The starch or starches are used in particular to prepare a hard or block cheese alternative.

[0117] The mixture is also cooked at a temperature of from 50 to 99°C, preferably 80 to 90°C, more preferably at about 85°C.

[0118] Preferably the mixture is cooked for at least Imin, preferably at least 2min, more preferably at least 3min, even more preferably at least 4min, most preferably at least 5min.

[0119] The lactic acid bacteria may be inactivated (e.g., by pasteurization, heat killing, irradiation, or chemical treatment) once the composition has a pH of between 4 and 5, between 4.1 and 4.8 or between 4.2 and 4.7. The lactic acid bacteria may be inactivated (by pasteurization for instance) before any further ingredients are added to the fermented plant protein (i.e. prior to any step (c).

[0120] After the vegan cheese composition is formed, it may then be left to mature for at least 6, 12, 24 or 48 hours or for at least 3, 4, 5,6 or 7 days. This is preferably carried out by immediately transferring the formed composition to refrigerated conditions and maintaining the cold temperatures during maturation e.g. at temperatures from above 0°C to up to about 10°C, preferably around 5-6°C.

[0121] After the vegan cheese composition is formed it may be further fermented with other microorganisms to further create and enhance flavors, before then being optionally matured for at least 6, 12, 24 or 48 hours.

[0122] The vegan cheese composition may be a solid cheese (e.g., a slice, a brick, a cube, or the like), also known as a hard cheese, for instance a cheddar, a gouda, an Emmental or the like, or it may be a soft cheese, for instance a brie or a camembert, or it may be a melted cheese or a cheese sauce or a cream cheese composition.PT-2224-WO-PCTFood Product

[0123] The culture may be a culture for the fermentation of a foodstuff, preferably for the fermentation of a plant protein.

[0124] The fermented plant protein or fermented composition of the invention may be a fermented plant protein or fermented composition as part of a food product.

[0125] The composition of the invention may be a plant-based, vegan or dairy-free dairy alternative, preferably cheese alternative.

[0126] The food product may comprise or may be a plant-based, vegan or dairy-free dairy alternative, such as a cheese alternative. The cheese alternative may be a solid cheese (e.g., a slice, a brick, a cube, or the like), also known as a hard cheese, for instance a cheddar, a gouda, an Emmental or the like, or it may be a soft cheese, for instance a brie or a camembert, or it may be a melted cheese or a cheese sauce or a cream cheese composition.EXAMPLES

[0127] The following are non-limiting examples that discuss, with reference to tables and figures, the advantages of the present invention. The examples set forth herein are merely examples among other possible examples.Example 1: Culture isolation method of Lactococcus lactis C24R2 strain and Pediococcus pentosaceus C22B17 and C25R2 strains

[0128] The spontaneous sourdough fermentations were sampled following preparation of serial dilutions in sterile physiological peptone solution (PPS; 0.85% NaCl and 0.1% bacteriological peptone) and spread-plated on different agar media. The main laboratory medium used was de Man-Rogosa- Sharpe (MRS) using sucrose, glucose or lactose as carbon source.Table 1. MRS CompositionPT-2224-WO-PCT

[0129] The plates were incubated at 22°C for 5 days and single colonies were picked up at the end of the incubation period based on colony morphology and aspect of the cells under the microscope. Pure colonies were picked up, transferred in MRS broth and incubated at 22°C for 1-3 days. The grown cultures were streaked on MRS agar plates and the generated single colonies were used for preliminary tests, such as Gram detection test and catalase activity to confirm they belong to the LAB group. Subsequently, the isolates were stored at -80°C using 25% w / v glycerol as cryoprotectant.Example 2: Fermentation of pea protein

[0130] Puris Pea 870™ was fermented with Lactococcus lactis C24R2 strain and with a coculture of Lactococcus lactis C24R2 strain and Pediococcus pentosaceus C22B17 strain for 24 hours at 28°C under static conditions in the presence of lwt% sucrose.Table 2. Recipes for the preparation of Fermentates Fl and F2PT-2224-WO-PCTExample 3: Production of plant-based alternatives to cheese

[0131] Resulting fermentate F 1 from example 2 was used for formulating a plant-based cheese 1 in block form.

[0132] The resulting fermentate F2 from example 2 was used for formulating a plant-based cheese 2 in block form.

[0133] The fermentates Fl or F2 were used in the plant-based cheese recipe at a 20wt% inclusion rate. The recipe contained otherwise only coconut fat, salt and Lygomme™ (=stabilizer mix (Starch, Modified Starch (E1450), Guar gum (E412), Carrageenan (E407), Sunflower oil)). Additional flavourings, colorants, or acidulants could be added to mimic any yellow-type cheese. Amounts are shown in Table 3 for a plant-based cheese according to the invention with the fermentate in comparison with Table 4 for a plant-based cheese with non-fermented pea protein isolate.Table 3Table 4PT-2224-WO-PCT

[0134] The plant-based cheeses were prepared according to the following steps:1. The fat was melted in a pan.2. Water and fermentate (Fl or F2) were mixed and heated to 50°C in a STEPHAN cooker.3. The Lygomme_ACH_846K was dispersed in the water and fermentate mixture at 50°C.4. The dispersion was mixed for 1 minute at 1500 rpm.5. The melted fat (at ~50°C) was added to the dispersion.6. The mixture was mixed for 5 minutes at 3000 rpm at 50°C.7. The pH was adjusted with citric acid => target 4.68. The maximum vacuum in the STEPHAN cooker was applied.9. The mixture was heated at 85°C for 5 minutes at 1500 rpm.10. The mixture was hot packaged in a maximum of large trays11. The trays were immediately refrigerated at 5-6°C for up to 21 days, enough days to allow the starch to retrograde and solidify to a block.

[0135] The addition of the fermented pea provides protein without the unpleasant flavour of pea.Example 4: Fermentation of pea protein with different Lactococcus strains

[0122] A pea-based preparation was made using pea protein isolates Puris Pea 870™ (from Puris®). The powder was reconstituted at 4.5% (W / W) in water to reach a final concentration of 3.7% protein. Glucose was added to the preparation to achieve a concentration of 2% glucose. Before inoculation with different Lactococcus lactis strains, the pea preparation was warmed to 37°C.

[0136] The inoculation rate was ca. 107-108 CFU / g and fermentation was carried out in stirred fermenters (250 RMP).

[0137] The following commercial strains were tested in comparison to Lactococcus lactis C24R2 of the invention:• CHR. Hansen R-704 (Lactococcus lactis subsp. Lactis + Lactococcus lactis subsp.Cremoris)• Choozit MD88™ from IFF™ (Lactococcus lactis subsp. lactis biovar diacetylactis) • Choozit MA 16™ from IFF™ (Lactococcus lactis subsp. Lactis + Lactococcus lactis subsp. cremoris)PT-2224-WO-PCT• Vegan cheese culture LL23 (Lactococcus lactis)

[0138] The Lactococcus lactis C24R2 of the invention exhibited the fastest acidification rate, faster than the commercially available strains above.

[0139] Choozit MA 16™ from IFF™ was by far the slowest in acidification.

[0140] Furthermore, the fermentates of CHR. HANSEN R-704 and CHOOZIT MD88 were perceived as more acidic by a sensory testing panel, whilst the fermentate with CHOOZIT MAI 6 was less palatable with stronger green notes. The fermentate of the invention with C24R2 had acid notes but overall more neutral and pleasant.Example 5: Fermentation of pea protein with the co-culture

[0141]

[0124] By comparing the volatile fraction of non-fermented (TO) and fermented pea protein (EOF) according to the invention obtained using the co-culture of Lactococcus lactis C24R2 and Pediococcus pentosaceus C22B17 different chemical compounds are reduced and some other enriched / generated. The tables below describe the sensory effects of these compounds. All analyses were performed in triplicate. The result of the fermentation is the combined effect of Pediococcus pentosaceus C22B17 and Lactococcus lactis C24R2 activity on the pea protein matrix.

[0142] Figure 1 shows the compounds reduced after 24h of fermentation.Table 5PT-2224-WO-PCT

[0143] The majority of compounds like l-Octen-3-ol, 2,4-Decadienal, Nonanal, Octanal, furans, esters are associated with dominant descriptors, such as:• Fatty / Oily (decadi enals, nonadi enals, aldehydes)• Green / Vegetable-like (heptenal, octenal, octadienones)• Citrus / Waxy (octanal, nonanal)• Roasted / Nutty (furans)• Fruity / Sweet (esters)• Sulfurous (thiolanes)

[0144] Overall sensory profile: Warm, fatty, green with citrus and roasted notes

[0145] Certain of these compounds can be associated with pea, or pea protein• l-Octen-3-ol: Mushroom-like, earthy — often linked to plant-based proteins and legumes • 2,4-Decadienal (E,E) & (E,Z): Fatty, fried — lipid oxidation products from unsaturated fatty acids in pea protein• 2,4-Heptadienal (E,E): Green, fatty — typical in legumes and pea protein hydrolysates • 2,4-Nonadienal (E,E): Fatty, cucumber-like — associated with pea and soybean flavors • Nonanal & Octanal: Citrus, green, waxy — common aldehydes from lipid oxidation in pea protein• Furan derivatives (2 -pentylfuran, 2-(l-pentenyl)-furan): Roasted, beany — strongly linked to legume flavor• Acetic acid esters: Fruity notes — minor but can appear in pea protein fermentation or processing

[0146] Figure 2 shows compounds that increased in concentration or appeared after 24h of fermentation.Table 6PT-2224-WO-PCT

[0147] Several compounds like benzaldehyde, benzoic esters, benzyl alcohol, mesitylene, phenols are associated with dominant descriptors:• Sweet / Almond-like (benzaldehyde)• Floral / Honey -like (benzeneacetaldehyde, benzyl alcohol)• Balsamic / Aromatic (benzoic esters)• Phenolic / Medicinal (di-tert-butylphenol)• Woody / Herbal (cyclohexadiene derivatives)

[0148] Overall sensory profile: Sweet, floral, aromatic with nutty and woody undertones.• Benzaldehyde (and 3-ethyl-benzaldehyde): Almond-like, sweet -> Produced via phenylalanine catabolism (Ehrlich pathway). Found in dairy fermentations and some beer fermentations with LAB.• Benzeneacetaldehyde: Floral, honey-like -> Also from aromatic amino acid metabolism (phenylalanine / tyrosine). Common in cheese and fermented dairy.• Benzoic acid, methyl ester: Sweet, balsamic -> Benzoic acid can be formed by LAB as a preservative metabolite; esterification is less common but possible in mixed fermentations.PT-2224-WO-PCT• Benzyl alcohol: Mild floral -> Derived from phenylalanine metabolism. Detected in some LAB fermentations.

[0149] The features disclosed in the foregoing description, or the following claims, or the accompanying drawings, expressed in their specific forms or in terms of a means for performing the disclosed function, or a method or process for attaining the disclosed result, as appropriate, may, separately, or in any combination of such features, be utilized for realizing the invention in diverse forms thereof.

[0150] Although certain example aspects of the invention have been described, the scope of the appended claims is not intended to be limited solely to these examples. The claims are to be construed literally, purposively, and / or to encompass equivalents.

Claims

PT-2224-WO-PCTCLAIMS1. A composition suitable for use as a culture for fermentation of foodstuffs comprising Lactococcus lactis C24R2 strain obtained or derived from BCCM Accession No. LMG P- 33730.

2. The composition of claim 1 further comprising one or more Pediococcus pentosaceus strain(s), preferably selected from one or both of Pediococcus pentosaceus C22B17 strain obtained or derived from BCCM Accession No. LMG P-33545 and Pediococcus pentosaceus C25R2 strain obtained or derived BCCM Accession No. LMG P-33546.

3. Use of Lactococcus lactis C24R2 strain obtained or derived from BCCM Accession No. LMG P-33730 as a culture for fermentation of a foodstuff, preferably for fermentation of a plant protein.

4. The use of claim 3 wherein the Lactococcus lactis C24R2 strain is used in combination with one or more Pediococcus pentosaceus strain(s), preferably selected from one or both of Pediococcus pentosaceus C22B17 strain obtained or derived from BCCM Accession No. LMG P-33545 and Pediococcus pentosaceus C25R2 strain obtained or derived BCCM Accession No. LMG P-33546, as a co-culture for the fermentation of the foodstuff.

5. The use according to claim 3 or 4, wherein the fermented foodstuff is used to prepare a dairy- free, plant-based or vegan dairy alternative, more preferably the dairy alternative is a cheese alternative.

6. A composition comprising:plant protein; andlactic acid bacteria, wherein the lactic acid bacteria comprises Lac tococcus lactis and optionally Pediococcus pentosaceus.

7. The composition of claim 6, wherein the plant protein is derived from legumes; preferably, wherein the plant protein is a pea protein, more preferably, wherein the pea protein is a pea protein isolate; optionally, wherein the pea protein isolate is a hydrolysed pea protein; optionally, wherein the pea protein is a pea protein concentrate,PT-2224-WO-PCTand / or wherein the Lactococcus lactis is Lactococcus lactis C24R2 strain obtained or derived from BCCM Accession No. LMG P-33730, and the optional Pediococcus pentosaceus is preferably selected from one or both of Pediococcus pentosaceus C22B17 strain obtained or derived from BCCM Accession No. LMG P-33545 and / or Pediococcus pentosaceus C25R2 strain obtained or derived BCCM Accession No. LMG P-33546.

8. The composition of claim 6 or 7 wherein the composition is an unfermented composition and further comprises one or more sugars selected from the group consisting of sucrose, glucose, dextrose, fructose, maltose, lactose and / or galactose and any combination thereof, preferably, wherein the sugar(s) are selected from one or more of sucrose, glucose, fructose and a combination thereof.

9. The composition of claim 6 or 7 wherein the composition is a fermented composition; and / or, wherein the plant protein is a fermented plant protein.

10. The composition of any one of claims 6, 7 or 9 wherein the composition is a dairy -free or vegan cheese alternative, further comprising:one or more fats, orone or more starches, orone or more hydrocolloids, orcalcium, orwater, oror a combination of one or more thereof.

11. The composition of claim 10 wherein the composition comprises:a. 0.5-50 grams of protein per 100 grams of composition; and / orb. 1-50 grams of carbohydrates per 100 grams of composition; and / orc. 1-50 grams of fat per 100 grams of composition; and / ord. 0-150 mg of calcium per 100 grams of composition; and / ore. 30-90g of water per 100 grams of composition.

12. A process for preparing the composition of claim 8 or 9, the process comprising:PT-2224-WO-PCTa) Providing an aqueous composition comprising the plant protein and one or more sugars at a sugar concentration of 0.01wt% up to 5wt% based on the total weight of the aqueous composition;b) Providing lactic acid bacteria, wherein the lactic acid bacteria comprises Lactococcus lactis and optionally Pediococcus pentosaceus.

13. The process of claim 12 for preparing the composition of claim 9, wherein step (b) comprises fermenting the composition with the lactic acid bacteria to provide a fermented plant protein and / or fermented composition according to claim 9.

14. The process of claim 13, wherein the fermentation in step (b) is carried out at 25-45°C, preferably, wherein step (b) is carried out at about 28°C.

15. The process of any one of claims 12 to 14 wherein the lactic acid bacteria further comprises one or more additional lactic acid bacteria selected from the group consisting of: Lactobacillus delbrueckii, Lactobacillus delbrueckii subsp. Bulgaricus, Streptococcus thermophilus, Bifidobacterium species, Biofidobacterium animalis subsp. lactis, Lactobacillus acidophilus, Lactobacillus paracasei, Lactobacillus paracasei subsp. paracasei, Lactobacillus casei, Lactobacillus plantarum, Lactobacillus helve ticus and any combination thereof, optionally, wherein Lactococcus lactis and Lactobacillus delbrueckii, Lactobacillus delbrueckii subsp. Bulgaricus, Streptococcus thermophilus, Bifidobacterium species, Biofidobacterium animalis subsp. lactis, Lactobacillus acidophilus, Lactobacillus paracasei, Lactobacillus paracasei subsp. paracasei, Lactobacillus casei, Lactobacillus plantarum, Lactobacillus helveticus, Lactiplantibacillus plantarum, Leuconostoc pseudomesenteroides Cl 8X24 (BCCM Accession No. LMG P-33195) and any combination thereof.

16. A process for preparing the composition of claim 10 or 11, comprising the process of any one of claims 13 to 15, and wherein the process further comprises a step (c): mixing and cooking the fermented plant protein and / or fermented composition from step (b) with (i) one or more fats, and optionally (ii) one or more starches.PT-2224-WO-PCT17. A food product comprising the composition of any one of claims 6 to 11, wherein the food product is a dairy -free, plant-based, or vegan dairy alternative, preferably a cheese alternative, more preferably a hard cheese alternative.

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