Strains of
The present invention relates to novel strains of Lactobacillus as well as preparations and compositions, such as fermentation broths, protective cultures, final food or feed product with Lactobacillus alone or in combination with bacteria of the genus Propionibacterium . The present invention further relates to methods for the controlling of growth of a contaminant, such as a bacteria, yeast or mould by using these novel strains of Lactobacillus.
1. A method of preparing a fermented final food or feed product,
comprising adding to a food or feed matrix, together with a starter culture, Lactobacillus plantarum DSM 25833 bacteria or a bacterial preparation comprising Lactobacillus plantarum DSM 25833 bacteria, in the preparation of a fermented final food or feed product, wherein the Lactobacillus plantarum DSM 25833 bacteria inhibit fungal growth in the fermented final food or feed product.
2. The method according to claim 1 , wherein the Lactobacillus plantarum DSM 25833 bacteria is added as a bacterial preparation also comprising a bacterium of the genus Propionibacterium or any other strain of the genus Lactobacillus or both a bacterium of the genus Propionibacterium and any other strain of the genus Lactobacillus.
3. The method according to claim 2 , wherein the bacterium of the genus Propionibacterium is selected from the group consisting of Propionibacterium acidipropionici DSM 25845, Propionibacterium freudenreichii DSM 25846, Propionibacterium freudenreichii DSM 25847, Propionibacterium thoenii DSM 25848, and Propionibacterium thoenii DSM 25849.
4. The method according to claim 2 , wherein said Lactobacillus plantarum DSM 25833 bacteria is added as a freeze-dried bacterial preparation.
5. The method according to claim 2 , wherein the bacterial preparation additionally comprises a conventional agent used for yeast or mold control.
6. The method according to claim 5 , wherein the conventional agent used for yeast or mold control is selected from the group consisting of propionate and phenylalanine.
7. A method according to claim 1 , wherein the starter culture is a yogurt starter culture.
8. A method according to claim 1 , wherein the starter culture comprises Streptococcus thermophilus.
9. A method according to claim 1 , wherein the starter culture comprises Lactobacillus delbrueckii subsp. bulgaricus.
10. A method according to claim 1 , wherein the starter culture is a cheese starter culture.
11. A method according to claim 1 , wherein the starter culture comprises Lactococcus lactis.
12. A fermented final food or feed product obtained by a method according to claim 1 .
13. The fermented final food or feed product according to claim 12 , selected from the group consisting of dairy products, yoghurt, drinking yogurt, cheese, sour milk products, sour cream, sauerkraut, pickles, beer, wine, cider, kimchi, cocoa, sour dough, other fermented foods, animal feeds, and silage.
14. A fermented final food or feed product comprising a starter culture and viable Lactobacillus plantarum DSM 25833 bacteria, wherein the Lactobacillus plantarum DSM 25833 bacteria inhibit fungal growth in the fermented final food or feed product.
15. The fermented final food or feed product according to claim 14 , selected from the group consisting of dairy products, yoghurt, drinking yogurt, cheese, sour milk products, sour cream, sauerkraut, pickles, beer, wine, cider, kimchi, cocoa, sour dough, other fermented foods, animal feeds, and silage.