Acetobacter for use in preparation of fermented products
The present invention relates to a novel strain of Acetobacter malorum , compositions comprising said strain and to methods for the preparation of such compositions.
1 . A composition comprising a strain deposited at the CNCM under reference number CNCM I-5329, wherein the composition is a fermented compositions.
2 . The composition of claim 1 , wherein the composition comprises at least 10 1 CFU/g of CNCM I-5329.
3 . The composition according to claim 2 , wherein said composition is a plant-based product.
4 . The composition according to claim 2 , further comprising at least one, two, three or more strains of yeast.
5 . The composition according to claim 1 , wherein said composition is a food product.
6 . The composition according to claim 1 , wherein said composition is a fermented beverage.
7 . The composition according to claim 6 , wherein the fermented beverage is kombucha type beverage, water kefir type beverage, jun type beverage, tibicos type beverage, or a drinking vinegar beverage.
8 . The composition according to claim 6 , wherein the fermented beverage has a pH between 4 and 2.5.
9 . The composition according to claim 1 , wherein said composition comprises between 10 2 to 10 6 CFU of CNCM 1-5329 per gram of composition.
10 . A method for the preparation of a fermented food composition comprising
a) providing a mixture comprising:
i) dairy and/or aqueous vegetal base,
ii) bacteria comprising CNCM I-5329, and
iii) optionally yeast,
b) fermenting the mixture to provide a reduction in pH and/or sugar, and
c) optionally packaging the fermented product.
11 . The method according to claim 10 , wherein the mixture comprises at least one, two, three or more strains of bacteria.
12 . The method according to claim 10 , wherein the bacteria are provided in the form of a fresh, frozen, dried or lyophilized inoculum and/or combinations thereof.