Cultured protein hydrolysate

1. A process for the preparation of a cultured savory base, which comprises hydrolyzing, for a sufficient time to prepare a savory material, a protein-containing material using a combination of at least one enzyme with at least one thermotolerant lactic acid bacteria strain selected for its ability to provide a glutaminase activity such that the base maintains glutaminase activity in order to provide glutamic acid or a glutamate in the base in an amount sufficient to enhance body and taste.

2. A process according to claim 1 , wherein the hydrolysate of savory material is further processed by thermal inactivation, filtration or centrifugation to produce a raw sauce.

3. A process according to claim 1 , wherein the protein-containing material is of plant or animal origin.

4. A process according to claim 3 , wherein the protein-containing material is wheat gluten, rice protein, soya, corn gluten, sunflower presscake, milk protein or animal protein.

5. A process according to claim 1 , wherein the ratio enzyme: lactic acid bacteria strain is of about 1:1 to 4:1 based on % (w/w) addition of those ingredients.

6. A process according to claim 1 , wherein the enzyme is an exo- or endo-protease, deaminase, carbohydrase or amyloglucosidase.

7. A process according to claim 1 , wherein the enzyme is used in an amount of at least 0.2% (protease) or 0.05% (carbohydrase) by weight based on the total reaction.

8. A process according to claim 1 , wherein the thermotolerant lactic acid bacteria is selected from the group consisting of facultative heterofermentative Lactobacilli, Lactobacillus rhamnosus, Lactobacillus delbrucki, Lactobacillus casei, Lactobacillus paracasei and Lactobacillus sp.

9. A process according to claim 1 , wherein the lactic acid bacteria is Lactobacillus rhamnosus (NCC 858) CNCM I-2433.

10. A process according to claim 1 , wherein the lactic acid bacteria is added in the form of a starter having a titer of about 1E9-1E11 cfu/g, in an amount of at least 0.1 to 0.5 % (w/w).

11. A process according to claim 1 , wherein the hydrolysis is carried out for a time sufficient for the lactic bacteria strain to grow by 2-3 log, or to create 1-4% mono-sodium glutamate in the hydrolysate, or to have a degree of hydrolysis of at least 20%.

12. A process according to claim 1 , wherein the hydrolysis is carried out at 43° C.-48° C., at pH 5-6 for a time of at least 12 hours.

13. A process according to claim 1 , wherein a slurry containing 15 to 30% of the protein containing material and 65 to 80% of water, is hydrolyzed using 1 to 4% of at least one enzyme combined with 0.5 to 2% of a lactic acid bacteria starter having a titer of about 1E5-1E6 cfu/g, in an amount of at least 01. to 0.5% (w/w).

14. An isolated thermotolerant lactic acid bacteria strain selected for its ability to provide a glutaminase activity in order to provide glutamic acid or a glutamate.

15. The isolated strain according to claim 14 , which is selected from the group consisting of facultative heterofermentative Lactobacilli, Lactobacillus delbrueckii, Lactobacillus casei, Lactobacillus paracasei and Lactobacillus rhamnosus.

16. The isolated strain according to claim 14 , which is Lactobacillus rhamnosus (NCC 858) CNCM I-1-2433.

17. A method for preparing a seasoning or flavor for a culinary or petfood product which comprises treating a protein material with the isolated strain of lactic acid bacteria according to claim 14 for a time and under conditions sufficient to form a savory material.

18. The method of claim 17 , wherein the protein material is hydrolyzed with the bacteria in combination with at least one enzyme.

19. The method according to claim 18 , wherein the enzyme and lactic acid bacteria strain are used in relative amounts to provide a ratio of enzyme: lactic acid bacteria strain of about 1:1 to 4:1 based on % (w/w) addition of those ingredients.