Method for improved fermentation

ABSTRACT

The present invention discloses improved fermentation conditions for  S. thermophilus  and/or  L. bulgaricus , allowing efficient preparation of fermented products based on monoculture of these strains. Such fermented products may be fermented food products or may be starter cultures for use in the preparation of fermented food products. The invention also describes the use of certain compounds for stimulating growth of  S. thermophilus  and/or  L. bulgaricus.
FIELD OF THE INVENTION

The present invention relates to the field of microbiology and foodproduction using microbial fermentation in which the growth of aStreptococcus thermophilus strain in a fermentation medium is improvedusing a compound selected from the group consisting of pyruvic acid,folic acid and Tween-20, and the growth of a Lactobacillus bulgaricusstrain in a medium is improved using a compound selected from the groupconsisting of sulfur-containing amino acids and branched-chain aminoacids.
 BACKGROUND

Many food products are fermented by mixed cultures consisting ofbacteria, yeasts or filamentous fungi. Fermented dairy products aretypically produced with lactic acid bacteria (LAB), a prominent group ofGram-positive bacteria. Yogurt is bovine milk fermented by the LABStreptococcus thermophilus and Lactobacillus delbrueckii subsp.bulgaricus (hereinafter also referred to as “L. bulgaricus” or“Lactobacillus bulgaricus”). During fermentation, both speciescontribute to the texture and the flavor of the product by (i)acidifying the medium leading to coagulation of the milk proteins, (ii)producing exopolysaccharides (EPS) and (iii) generating characteristicflavor compounds, such as acetaldehyde and diacetyl. S. thermophilus andL. bulgaricus stimulate each others' growth and acid production in amixed milk culture, a process also referred to as protocooperation. Thismutual stimulation is based on the exchange of growth enhancingmetabolites. S. thermophilus provides L. bulgaricus with formic acid andfolic acid and carbon dioxide, compounds that are all associated topurine biosynthesis either as precursors or cofactors. L. bulgaricuslacks pyruvate-formate lyase (PFL) and2-amino-4-hydroxy-6-hydroxymethyldihydropteridine diphosphokinase, anessential gene in the biosynthetic pathway of folic acid. Othermetabolic interactions exist at the level of nitrogen metabolism. Milkcontains low levels of free amino acids (AA) and small peptides but milkproteins provide a rich source of AA that can be liberated through theaction of extracellular proteolytic enzymes. Typically, thenon-proteolytic S. thermophilus used in yogurt production profits fromthe proteolytic action of the membrane-resident protease prtB of L.bulgaricus. Similarly, L. bulgaricus was reported to be stimulated bylong chain fatty acids (LCFA) such as oleic acid and lauric acid(Partanen et al. 2001. System. Appl. Microbiol. Vol. 24:500-506), but itremains to be established whether these are provided by S. thermophilusin mixed culture.
 The metabolic interactions between the yoghurt bacteria have beenelucidated mostly with classical microbiological approaches. Morerecently two postgenomic studies addressed the global response of S.thermophilus LMG18311 to growth in milk as a mono or mixed culture withL. bulgaricus ATCC11842 (Herve-Jimenez et al. 2009. Appl. Environ.Microbiol. Vol. 75, no. 7, p.2062-20′72; Herve-Jimenez et al. 2008.Proteomics, vol. 8:4273-4286). These studies revealed several additionalmetabolic responses to co-culture growth. The pathways for thebiosynthesis of arginine and branched-chain AA (BCAA) were stronglyupregulated in S. thermophilus in mixed culture. Also there was apronounced response in iron metabolism. The authors showed that inresponse to H₂O₂ produced by L. bulgaricus, S. thermophilus showsmultiple responses that may lead to lower intracellular ironconcentrations. In this way S. thermophilus appears to minimize damageby reactive oxygen species (ROS) that are generated in the Fentonreaction.
 The postgenomic analyses described above were only performed in Sthermophilus. The present inventors aimed at analyzing the globalregulatory responses to co-cultivation in milk in both Streptococcusthermophilus and Lactobacillus delbrueckii subsp. bulgaricus (hereinalso referred to as Lactobacillus bulgaricus or L. bulgaricus)simultaneously. The study was performed for several reasons. First ofall, during yogurt production, cocultivation of both S. thermophilus andL. bulgaricus is required to obtain sufficient outgrowth of S.thermophilus to acidify the milk substrate. However, the presence of L.bulgaricus is disadvantageous for several reasons. L. bulgaricus isresponsible for post-acidification during storage and distribution,rendering yogurt sour and less mild. Moreover, it produces off-flavoursduring yogurt production. As such, it would be advantageous to stimulategrowth of S. thermophilus in the absence of L. bulgaricus, allowingyogurt-like production without post-acidification and off-flavourproduction. Secondly, the preparation of different types of yogurtstarting cultures requires separate production of cultures of S.thermophilus and L. bulgaricus. Without the stimulatory effect of theirprotocooperation, growth of pure cultures of these bacteria issuboptimal. It would be advantageous to provide improved fermentationconditions for both S. thermophilus and L. bulgaricus for preparingindividual starter cultures that may subsequently be used in thepreparation of a fermented food product such as yogurt.
SUMMARY OF THE INVENTION

The present inventors have identified compounds that stimulate growth ofS. thermophilus and/or L. bulgaricus in monoculture, allowing theseorganisms to have enhanced growth in such monoculture or in mixedculture.
 In a first aspect, the present invention relates to a method forpreparing a fermented product, said method comprising the stepsof:—Providing a fermentation medium comprising one or more firstcompounds, said first compound being selected from the group consistingof pyruvic acid, folic acid and Tween-20;—Adding a single acidifyingstrain to said fermentation medium, said acidifying strain being aStreptococcus thermophilus strain;—Optionally, adding one or moreadjunct cultures to said fermentation medium; and—Allowing saidfermentation medium to ferment to obtain a fermented product.
In an embodiment, said fermentation medium further comprises one or moresecond compounds, said second compound being selected from the groupconsisting of sulfur-containing amino acids, branched-chain amino acids,and formic acid.
Said fermented product may be a fermented food product or may be aStreptococcus thermophilus starter culture, such as for the preparationof yogurt.
In a second aspect, the present invention relates to the use of one ormore first compounds, said first compound being selected from the groupconsisting of pyruvic acid, folic acid and Tween-20, in a fermentationmedium for stimulating growth of Streptococcus thermophilus.
In an embodiment, one or more second compounds, said second compoundbeing selected from the group consisting of sulfur-containing aminoacids, branched-chain amino acids, and formic acid are further used forstimulating growth of S. thermophilus.
In a further aspect, the present invention provides for a method forpreparing a fermented product, said method comprising the stepsof:—Providing a fermentation medium comprising one or more thirdcompounds, said third compound being selected from the group consistingof sulfur-containing amino acids and branched-chain amino acids;—Addinga single acidifying strain to said fermentation medium, said acidifyingstrain being a Lactobacillus delbrueckii subsp. bulgaricusstrain;—Optionally, adding one or more adjunct cultures to saidfermentation medium; and—Allowing said fermentation medium to ferment toobtain a fermented product.
 In an embodiment, said fermentation medium further comprises one or morefourth compounds, said fourth compound being selected from the groupconsisting of formic acid, nucleobases such as purines, pyruvic acid,folic acid, Tween-20, and Tween-80.
The fermented product may be a fermented food product or may be aLactobacillus delbrueckii subsp. bulgaricus starter culture, such as forthe preparation of yogurt.
In another aspect, the present invention pertains to the use of one ormore third compounds, said third compound being selected from the groupconsisting of sulfur-containing amino acids and branched-chain aminoacids, for stimulating growth of Lactobacillus delbrueckii subsp.bulgaricus in a fermentation medium. One or more fourth compounds, saidfourth compound being selected from the group consisting of formic acid,nucleobases such as purines, pyruvic acid, folic acid, Tween-20, andTween-80, may further be used for stimulating growth of Lactobacillusdelbrueckii subsp. bulgaricus.
DETAILED DESCRIPTION OF THE INVENTION

S. thermophilus

In a first aspect, the present invention relates to a method forpreparing a fermented product, said method comprising the steps of: a)Providing a fermentation medium comprising one or more first compounds,said first compound being selected from the group consisting of pyruvicacid, folic acid and Tween-20; b) Adding a single acidifying strain tosaid fermentation medium, said acidifying strain being a Streptococcusthermophilus strain; c) Optionally, adding one or more adjunct culturesto said fermentation medium; d) Allowing said fermentation medium toferment to obtain a fermented product.
 Surprisingly it has been found that pyruvic acid, folic acid andTween-20 stimulate growth of S. thermophilus in monoculture, allowingimproved growth thereof in monoculture in the absence of Lactobacillusbulgaricus. In such a manner, a yogurt-like product may be preparedwithout using Lactobacillus delbrueckii subsp. bulgaricus (herein alsoreferred to as “Lactobacillus bulgaricus” or “L. bulgaricus”) which maycause post-acidification during storage and distribution of such yogurtand may produce off-flavours in said yogurt. Thus, in an advantageousembodiment, no L. bulgaricus is used in the fermentation using S.thermophilus.
A growth-enhancing or growth-stimulating amount of folate as referred toherein means about 0.01-500 ppm folate, preferably 0.1-250 ppm folate,preferably 0.5-50 ppm, more preferably 1-25 ppm, even more preferably2.5-20 ppm.
A growth-enhancing or growth-stimulating amount of Tween-20 as referredto herein means about 1 μM to about 10 mM, preferably about 10 μM toabout 5 mM, more preferably about 25 μM to about 2 mM, yet morepreferably about 50 μM to about 1 mM, and even more preferably about 60μM to about 0.5 mM.
A growth-enhancing or growth-stimulating amount of pyruvate as usedherein refers to about 0.01 to about 100 mM, preferably about 0.1 toabout 75 mM, more preferably about 0.5 to about 50 mM, yet morepreferably about 1 to about 25 mM, and even more preferably about 1 toabout 10 mM.
The method of the invention may comprise the steps of: i) providing afermentation medium; ii) inoculating said fermentation medium with atleast a S. thermophilus strain; iii) allowing fermentation to take placeto obtain a fermentation product; and optionally iv) using all or partof the fermentation product for the preparation of a food product.
 In an embodiment, one or more second compounds, said second compoundbeing selected from the group consisting of sulfur-containing aminoacids (methionine and/or cysteine), branched-chain amino acids (leucine,isoleucine and/or valine), and formic acid are further used forstimulating growth of S. thermophilus. Thus, a highly efficientfermentation medium may be composed allowing a higher growth rate and/orincreased lactic acid production by S. thermophilus under fermentationconditions.
The first and/or second compounds may be added in a S. thermophilusgrowth-enhancing amount. It is within the routine skills of the skilledperson to establish such S. thermophilus growth-enhancing amount of saidfirst and/or second compounds. The skilled person may for example usethe technique employed in Example 1 of the present invention, in which acertain amount of a compound is added and growth of S. thermophilus inthe presence of said amount of the compound is compared to growth of S.thermophilus in the absence of said compound.
In an aspect, the present invention provides for the use of one or morefirst compound, said first compound being selected from the groupconsisting of pyruvic acid, folic acid and Tween-20, in a fermentationmedium for stimulating growth of Streptococcus thermophilus.Advantageously, further one or more second compounds, said secondcompounds being selected from the group consisting of sulfur-containingamino acids, branched-chain amino acids, and formic acid, are used insaid fermentation medium. The improved fermentation medium comprisingsaid one or more first and/or second compounds may be used inmonoculture of S. thermophilus, or maybe used in mixed culture of S.thermophilus and one or more further lactic acid bacteria. Preferably,said one or more further lactic acid bacteria do not comprise L.bulgaricus.
 Lactobacillus delbrueckii subsp. bulgaricus

The present invention also provides for a method for preparing afermented product, said method comprising the steps of:—Providing afermentation medium comprising one or more third compounds, said thirdcompound being selected from the group consisting of sulfur-containingamino acids and branched-chain amino acids;—Adding a single acidifyingstrain to said fermentation medium, said acidifying strain being aLactobacillus delbrueckii subsp. bulgaricus strain;—Optionally, addingone or more adjunct cultures to said fermentation medium; and—Allowingsaid fermentation medium to ferment to obtain a fermented product.
In an embodiment, said fermentation medium further comprises one or morefourth compounds, said fourth compound being selected from the groupconsisting of formic acid, nucleobases such as purines, pyruvic acid,folic acid, Tween-20, and Tween-80.
Surprisingly it has been found that sulfur-containing amino acids andbranched-chain amino acids stimulate growth of L. bulgaricus inmonoculture, allowing growth thereof in monoculture in the absence of S.thermophilus. Such method is particularly advantageous in thepreparation of L. bulgaricus starter cultures.
The method of the invention may comprise the steps of: i) providing afermentation medium; ii) inoculating said fermentation medium with atleast a L. bulgaricus strain; iii) allowing fermentation to take placeto obtain a fermentation product; and optionally iv) using all or partof the fermentation product for the preparation of a food product.
 In a further aspect, the invention is concerned with the use of one ormore third compounds selected from the group consisting ofsulfur-containing amino acids and branched-chain amino acids forstimulating growth of Lactobacillus delbrueckii subsp. bulgaricus in afermentation medium. In an embodiment, one or more fourth compounds,said fourth compound being selected from the group consisting of formicacid, nucleobases such as purines, pyruvic acid, folic acid, Tween-20,and Tween-80, are further used in the fermentation medium. The improvedfermentation medium for L. bulgaricus comprising said one or more thirdand/or fourth compounds may be used in monoculture of L bulgaricus, ormay be used in mixed culture of L. bulgaricus and one or more furtherlactic acid bacteria.
The third and/or fourth compounds may be added in a L. bulgaricusgrowth-enhancing amount. It is within the routine skills of the skilledperson to establish such L. bulgaricus growth-enhancing amount of saidfirst and/or second compounds. The skilled person may for example usethe technique presented in Example 1 of the present invention, in whicha certain amount of a compound is added and growth of L. bulgaricus inthe presence of said amount of the compound is compared to growth of L.bulgaricus in the absence of said compound.
 Both S. thermophilus and L. bulgaricus

The fermentation medium may be any aqueous medium allowing itsfermentation by S. thermophilus and/or L. delbrueckii subsp. bulgaricus.“Fermentation” or “fermentation culture” refers to growth cultures usedfor growth of bacteria which convert carbohydrates into alcohol and/oracids, usually (but not necessarily) under anaerobic conditions.“Fermentation medium” refers to the growth medium being used for settingup the fermentation culture, while “fermentation product” is generallyused to refer to the fermented medium (i.e. during and/or afterfermentation). However, both terms may be used interchangeably hereinand the meaning will be clear from the context. The fermentation mediummay be any fermentation medium comprising a sugar source, and a proteinsource. The sugar source may be any sugar that can be fermented by theS. thermophilus or L. bulgaricus strain used, and includes, withoutlimitation, lactose, sucrose, dextrose, glucose, and the like. Theprotein source may be any protein source, including, but not limited to,milk proteins, vegetable proteins, including, without limitation, soyproteins, fish proteins, meat proteins, and the like. Particularly forthe production of a fermented food product, it is preferred that theprotein source is selected from milk proteins and vegetable proteins.
The fermentation product may be any fermentation product, but may alsobe a fermented food product, i.e. a liquid, semi-solid and/or solid foodproduct (nutritional composition), suitable for human and/or animalconsumption per se.
Thus, the fermentation product may be a fermented food product per se,such as yogurt or cheese, or the fermentation product may be used in thepreparation of a food product. The term “food” or “food product” refersto liquid, semi-solid and/or solid food products (nutritionalcomposition), suitable for human and/or animal consumption. The food orfood product may be fermented per se (“a fermented food product”), e.g.,yogurt, cheese, kefir, or the like, or may comprise a fermented foodproduct or fermentation product prepared using the method of the presentinvention.
 For example, the fermentation product may be used in other food productssuch as liquid foods (e.g. drinks, soups, yoghurts or yoghurt baseddrinks, milk shakes, soft drinks, fruit drinks, fermented dairy product,meal replacers, fermented fruit and/or juice products, etc.) or solidfoods/feeds (meals, meal replacers, snacks such as candy bars, animalfeed, fermented dairy products, fermented food or feed products, iceproducts, freeze dried food additives, cheeses, etc.) or semi-solidfoods (deserts, etc.). The fermentation product may simply be added to,or used during the production process of such food products.
Alternatively, the fermentation product may be concentrated or dilutedor pre-treated prior to being used to prepare a food composition.Pre-treatments include filtration and/or centrifugation, sterilization,freeze-drying, freezing, and the like. The fermentation product as suchand/or the pre-treated fermentation product are in essence the primaryproducts of the above method. These primary products may be used assuch, e.g., in the case of fermented food products, or may be used as afood product ingredient, i.e. a suitable amount of primary product maybe used as ingredient when making a final food product. The foodcomposition according to the invention comprises or consists of asuitable amount of primary product (fermentation product, e.g. as suchor pre-treated).
The fermentation product may be a starter culture, and may subsequentlybe used in the preparation of a food product, feed product, and thelike. It has been found that the addition of one or more first and/orsecond compounds to a fermentation medium for S. thermophilus leads toefficient fast production of S. thermophilus comprising startercultures, including an increased biomass production at the end offermentation.
 It has further been found that the addition of one or more third and/orfourth compounds to a fermentation medium for L. bulgaricus leads toefficient fast production of L. bulgaricus comprising starter cultures,including an increased biomass production at the end of fermentation.Prior to its use as starter culture, the fermentation product may beconcentrated to provide a concentrated starter culture. The(concentrated) starter culture may be liquid, frozen or lyophilized. Foruse in the present invention, the (concentrated) starter culture maycomprise the first and/or second compounds, or third and/or fourthcompounds, referred to herein to provide an all-in-one package for thefermentation of a fermented food product. Alternatively, the(concentrated) starter culture and the first and/or second, or thirdand/or fourth, compounds may be added separately to the fermentationmedium to provide a fermented food product.
The food product or fermentation product is preferably a fermented foodproduct per se, including, but not limited to, a fermented dairy foodproduct such as yogurt, cheese, kefir, buttermilk, sour cream, or soyyogurt, and the like. Such food product may further comprise commoningredients for the preparation of desserts, such as fruits, chocolatechips or cereals for example, but also sweetened products or liquidchocolates. The food product may further comprise common foodingredients such as emulsifiers, gelling agents, stabilizers,sweeteners, and the like. The person skilled in the art knows how toprepare a food product using the (fermented) food product of the presentinvention.
 In a suitable embodiment, the fermented food product is a fermenteddairy product. In an advantageous embodiment, the fermented food productis yogurt. For the preparation of yogurt of the present invention, amilk substrate may be fermented using S. thermopohilus as the singleacidifying strain. Other bacteria, such as LAB, may be added, forexample to provide the yogurt probiotic properties. S. thermophilus andL. bulgaricus are routinely used in yogurt and cheese preparation byfermenting a milk-type base fermentation medium comprising milkproteins, e.g., milk. It is also routinely used in the preparation offermented soy food products, e.g., soy yogurt, using a soy-type basefermentation medium comprising 0.5-10% (w/w) soy protein, e.g., soymilk. S. thermophilus further requires a source of carbon and energy,such as a carbohydrate, e.g., a sugar such as lactose. Preferably, themilk-type base medium (also referred to as “milk substrate”) is naturalor reconstituted milk, skimmed or otherwise, or milk-based media ormedia based on products of dairy origin.
The milk substrate or soy-type base medium may comprise items commonlyused for the preparation of desserts or drinks, solid items such asfruits, chocolate chips or cereals for example, but also sweetenedproducts or liquid chocolates.
Fermentation may take place using one or more adjunct starters, whichincludes yeasts such as those used in the preparation of Cheddar cheese,and bacteria. In an embodiment, the adjunct starters include bacterialstrains, especially other lactic acid bacteria. “Lactic acid bacteria”(LAB) refers to bacteria, which produce lactic acid or another organicacid (such as propionic acid) as an end product of fermentation, suchas, but not limited to, bacteria of the genus Lactobacillus,Streptococcus, Lactococcus, Oenococcus, Leuconostoc, Pediococcus,Carnobacterium, Propionibacterium, Enterococcus and Bifidobacterium.
Preferably, said one or more further bacterial strains are selected fromLactobacillus acidophilus, Lactobacillus casei and/or Bifidobacterium.
 The fermentation medium comprising the one or more first and/or secondcompounds, or one or more third and/or fourth compounds, provides for animproved growth rate and/or increased lactic acid product for S.thermophilus and L. bulgaricus, respectively. A higher growth rateand/or increased lactic acid production may lead to enhanced foodpreservation and an improved texture of a fermented food product.
The term “sulfur-containing amino acids” refers to methionine and/orcysteine, whereas the term “branched-chain amino acids” or “BCAA” refersto leucine, isoleucine and/or valine.
The sulfur-containing amino acids and/or branched-chain amino acids maybe provided in the form of free amino acids, or in the form of peptidescomprising relatively large amounts, preferably at least 10%, 15%, 20%,25%, 30%, 35%, 40%, 45%, 50%, on weight basis, of such sulfur-containingamino acids and/or branched-chain amino acids.
In this document, any and all S. thermophilus and L. delbrueckii subsp.bulgaricus strains are included, in particular those used forpreparation of fermented (food) products.
In this document and in its claims, the verb “to comprise” and itsconjugations is used in its non-limiting sense to mean that itemsfollowing the word are included, but items not specifically mentionedare not excluded. In addition, the verb “to consist” may be replaced by“to consist essentially of” meaning that a composition of the inventionmay comprise additional component(s) than the ones specificallyidentified, said additional component(s) not altering the uniquecharacteristics of the invention. In addition, reference to an elementby the indefinite article “a” or “an” does not exclude the possibilitythat more than one of the element is present, unless the context clearlyrequires that there be one and only one of the elements. The indefinitearticle “a” or “an” thus usually means “at least one”.
All patent and literature references cited in the present specificationare hereby incorporated by reference in their entirety.
 It will be clear that the above description and figure are included toillustrate some embodiments of the invention, and not to limit the scopeof protection. Starting from this disclosure, many more embodiments willbe evident to a skilled person which are within the scope of protectionand the essence of this invention and which are obvious combinations ofprior art techniques and the disclosure of this patent.
EXAMPLES Example 1 Intervention Studies

Cultures of S. thermophilus, L. bulgaricus and a mixed culture wereprepared in 0.8 volume reconstituted skim milk with 0.2 volume of asolution with compounds: Na-pyruvate (1.82 mM), Na-formate (1.47 mM),folic acid (1 mM), nucleobases (10 mg/L each) (all representing purineand pyrimidine metabolism), Tween-20 (105.9 μM) (as a supply of lauricacid), Tween-80 (110 mg/L) (as a supply of oleic acid). Here after thesecompounds are referred to as ‘interaction compounds’. The LCFAs oleicacid and lauric acid are poorly soluble and therefore we used Tween-20and Tween-80. The effect of each of all interaction compounds on growthand acidification was tested in a single addition and a single omissionstrategy. Paired comparisons were made of a single compound versusnothing added (neg. control), and of all compounds minus one addedversus all (pos. control). Acidification of quadruplicate cultures of250 μL, was measured at 37° C. for 19 h in hydroplates(PreSens—Precision Sensing GmbH, Germany) where after CFU counts weredetermined using a rapid miniplating method (36). Significantdifferences in acidification were determined by comparing the maximalacidification rate using a two-tailed Students t-test (p=0.05).Similarly, significant differences were calculated between the final pHvalues and between the colony-forming units. A higher cell count, lowerfinal pH, higher acidification rate and a shorter time to reach thisrate are considered stimulatory effect of the intervention compared tothe control.
 Acidification by S. thermophilus was stimulated by the followingcompounds in decreasing order: formic acid, pyruvic acid, folic acid andTween-20. L. bulgaricus acidification was stimulated the most by formicacid and nucleobases, whereas pyruvic acid, folic acid, Tween-20 andTween-80 showed a small stimulatory effect.
Acidification of the mixed cultures was still stimulated by pyruvicacid, and formic acid, but in all cases stimulatory effects were lessthan with the mono-cultures.
 Example 2

Materials and Methods

Microarray Design

Microarrays were spotted on the Agilent 8x 15K platform (AgilentTechnologies, Santa Clara, Calif., USA) with a custom probe design(AMADID 015342) comprising the sequences of both S. thermophilusCNRZ1066 (released by NCBI, genbank accession no. NC 006449) and L.bulgaricus ATCC BAA-365 (released by JGI, genbank accession no. NC008529). The probes were designed with the objective to minimizecross-hybridization: the probes were species-specific, i.e. all probeswere designed as 60-mers with a target score of 100% to the target gene,allowing no binding of cDNA that is 1 base different (mismatch) if thecorrect hybridization temperature (65° C.) and washing temperature (37°C.) are used. In total there are 5438 probes representing 1899 genes ofS. thermophilus and 4028 spots representing 1709 genes of L. bulgaricus.Most genes are represented by 3 probes or more. Only 55 genes in S.thermophilus and 77 in L. bulgaricus are represented by one probe andonly 5 genes of S. thermophilus and 31 genes of L. bulgaricus arelacking. The selectivity of strain specific gene detection was tested bya series of transcriptome profiling experiments of samples fromMRS-grown mono-cultures of both strains. Comparative analysis ofseparate hybridizations and hybridization of a mixture of both samplesshowed that on average the probes showed 100-fold higher hybridizationwith RNA samples from the target strain. It was concluded that for asmall number of genes strain specific gene expression analysis was notpossible. These genes included rRNA genes (14 in S. thermophilus, 19 inL. bulgaricus), ribosomal proteins (4 and 12, respectively) andhypothetical proteins (8 and 2, respectively). They were excluded fromfurther analysis.
 RNA Isolation from Cultures Grown in Milk

The high protein content of milk and the polysaccharide production bythe grown microorganisms make cell harvesting problematic. Furthermore,sampling and quenching need to be carried out rapidly in order toprevent the introduction of technical errors in a transcriptomicsexperiment. Several procedures have been developed to “clear” the milkto enable cell harvest by centrifugation without the contamination withmilk solids. However, milk cleaning procedures are time consuming andrequire drastic changes in pH and the addition of large quantities ofsodium citrate. We considered that this procedure is prone to lead tochanges in the transcriptome. Therefore, we developed an alternativemethod for cell harvesting and RNA extraction from yoghurt culturessuitable for transcriptomic profiling. Yoghurt cultures were quenched in3 volumes 60% glycerol of −40° C. leading to immediate arrest ofcellular processes and kept at −20° C. for 0.5 h. Then pH was adjustedto 6.5-7.0 with 1 M NaOH and the medium was cleared with 4 mL 25% (w/v)Na₃Citrate per 100 mL at −20° C. for 0.5 h with gently mixing each 5min. Cells were spinned down at −20° C. and 23000 G for 16 min anddissolved in a solution comprised off 50% (w/v) guanidinethiocyanate(Sigma), 0.5% (w/v) N-laurylsarcosine (Sigma) and 2.5% (v/v) of a 1 Msodium-citrate solution, adjusted to pH 7.0 with 0.1 M NaOH. Afteranother centrifugation, the cells were resuspended in 500 μL 1xTE andapplied to an RNA extraction tube containing 250 μL acidic phenol(Sigma), 250 μL chloroform (sigma), 30 μL NaAc (Merck) pH 5.2, 30 μL 10%SDS (Sigma) and 500 mg zirconium beads with 0.1 mm diameter (Biospecproducts Inc., OK, USA) which was immediately frozen in liquid nitrogenand kept at −80° C. until RNA extraction. For RNA isolation, a methodwas used that was already established for isolation from lactobacilli(Stevens et al., 2008. Improvement of Lactobacillus plantarum aerobicgrowth as directed by comprehensive transcriptome analysis. Appl EnvironMicrobiol 74:4776-4778). Briefly, cells were disrupted 3 times 45 s in aFastprep (Qbiogene Inc., France) at 5.5 m/s separated by 1 min on ice.After centrifugation for 1 min at 20800 G, 500 μL of the aqueous phasewas purified with 400 μL chloroform and a second centrifugation step.The aqueous phase was used for RNA isolation with a High Pure kit (RocheDiagnostics, Mannheim, Germany), which included 1 h of treatment withDNase I. RNA was stored at −80° C.  Array Analysis

Slides were scanned using an Agilent microarray scanner (G2565BA), Laserlights of wavelengths at 532 and 635 nm were used to excite Cyanine3 andCyanine5 dye, respectively. Fluorescent images were captured asmulti-image-tagged image file format and analyzed with Imagene software(Axon) (BioDiscovery, Marina del Rey, USA). The extent of hybridizationwas derived from a median value of pixel-by-pixel ratios. S.thermophilus and L. bulgaricus spots were normalised separately usingLowess (van Hijum, et al. 2008. BMC Bioinformatics 9:93.). Differentialregulation was determined by false-discovery rate (FDR) from the Cyber-Tp-values by means of multiple testing connection. Differentialregulation was defined as a two-fold or higher differential expressionwith a FDR cut-off value of 0.05 or lower. Regulated genes were dividedinto functional classes as described by NCBI (S. thermophilus) and JGI(L. bulgaricus). Using Hierarchical clustering, principle componentanalysis and

MicroPrep, the quality of the different hybridizations was verified.Finally, results were visualized by plotting onto KEGG maps, Simpheny(Genomatica Inc., San Diego, Calif.), metabolic maps and Minomics.
 Results

Transcriptome Analysis of Mono and Mixed Cultures

In order to identify genes that are differentially expressed in bothspecies upon co-culture, transcriptome profiling was performed on mixedcultures and those were compared to mono-cultures at four differentgrowth phases, i.e. the first exponential phase (3.5 h after startingthe fermentation), transition phase (5.5 h), second exponential phase (8h) and stationary phase (12 h). Similarly, we these four distinct growthphases were compared within a culture. Finally, transcriptome profilingwas performed on cultures in early and mid second exponential phasemixed cultures supplemented with the interaction compounds formic acidand putrescine. These studies allowed analysis of global regulatoryresponses and the development of the interactions throughout thefermentation. DNA micro arrays were used that contained probes targetingstrain-specific sequences ensuring minimal cross-hybridization for thegenomes of both S. thermophilus CNRZ1066 and L. bulgaricus ATCC BAA-365.An RNA extraction method based on quenching by rapid freezing theculture and clarification by citrate was specifically designed for theseexperiments and proved to be crucial for the acquisition of high qualityRNA samples from yoghurt cultures. Although we defined genes that weretwo-fold or more up or down-regulated with a FDR value of lower than0.05 as significantly differentially expressed, also the more generaleffects were considered (e.g. all genes in a pathway are significantlyupregulated by 1.5-fold).
 Differential expression between mixed and mono-cultures was high in allfour growth stages. The interactions affected S. thermophilus mainly inthe second exponential phase (23% of all genes was more than 2-folddifferentially expressed), which is in agreement with the observationthat only at this growth phase S. thermophilus is profoundly stimulatedby L. bulgaricus. The major functional groups affected included ‘Aminoacid transport and metabolism’ (15-42% of the genes in the category),‘Inorganic ion transport and metabolism’ (14-32%) and ‘Nucleotidetransport and metabolism’ (10-47%). The presence of S. thermophilusstimulates L. bulgaricus growth already in the early stages of thefermentation, which is exemplified by the higher portion ofdifferentially expressed genes in L. bulgaricus in the two early growthphases compared to S. thermophilus (24% versus 7% in the transitionphase). A major part of the differential expression in both speciescould be attributed to the increased growth rate as is exemplified bythe induction of primary metabolism including the genes involved in theproduction of important end products such as diacetyl, contributing tothe typical yoghurt flavor. Indeed, this compound was present in largerquantities in mixed culture than in mono-culture. The major affectedfunctional groups related to interactions included ‘Amino acid transportand metabolism’ (21-36% of the genes in the category), ‘Inorganic iontransport and metabolism’ (20-28%) and ‘Nucleotide transport andmetabolism’ (18-44%).
 Global Regulatory Responses Analysis of L. bulgaricus

In the L. bulgaricus mono-culture there was little difference in geneexpression between the different growth phases except that from 8 h on(growth slows down and the culture enters stationary phase) manypathways were down-regulated, especially those associated with thebiosynthesis of folic acid, purines, LCFA and AA and genes relateddirectly related to growth such as those encoding ribosomal proteins andenzymes involved in cell wall biosynthesis. In the mixed culture therewas a clear lower expression of genes associated with folic acid andpurine biosynthesis, LCFA biosynthesis and sulfur AA metabolism in thetransition phase compared to the first exponential phase. This may bedue to the lower growth rate in the transition phase. In the secondexponential phase, however, expression of purine and LCFA biosynthesisgenes remained at a low level despite the higher growth rate compared tothe transition phase. Moreover, LBUL_(—)0106, encoding1-acyl-sn-glycerol-3-phosphate acyltransferase was expressed 13-foldhigher, suggesting that this acyltransferase was loaded with LCFAharvested from the medium. In addition, genes involved in EPS and sulfurAA metabolism were higher expressed in the second exponential phase thanin the transition phase.
 Global Regulatory Responses in S. thermophilus

In the S. thermophilus mono-culture, the gene pflA (4.6-fold) for theproduction of formic acid and the pathway for purine biosynthesis werehigher expressed in the transition phase compared to the firstexponential phase despite the lower growth rate. Similarly, BCAA importand production genes were 2.9-3.0-fold higher expressed in thetransition phase suggesting a shortage of these AA relatively early inthe fermentation. Expression of genes for the production of other AA wasin general lower in the transition phase compared to the firstexponential phase. There was little difference in the second exponentialphase compared to the transition phase except the up regulation ofsulfur AA metabolism, as was also described by Herve-Jimenez et al.(supra) The trends in differential expression between the firstexponential phase and the transition phase were comparable in S.thermophilus in mixed culture and the mono-culture, except for the factthat the higher expression of BCAA acquisition genes did not occur inthe mixed culture. In the second exponential phase in mixed culture,purine biosynthesis genes were lower expressed than in the transitionphase, but many pathways involved in AA acquisition were higherexpressed, especially those for BCAA (2-3.1-fold) and sulfur AA(2.2-61.5-fold) suggesting an increased requirement for these AA. In thestationary phase, growth-related pathways were lower expressed. It isnoteworthy that EPS biosynthesis genes of S. thermophilus weresignificantly higher expressed in the second exponential phase andstationary phase compared to the earlier growth phases in mixed culture,but not in mono-culture.
 Purine Metabolism

found that the two genes for pyruvate formate lyase, pfl and pflA werehigher expressed in mixed culture, especially in the first exponentialphase (3.0 and 4.1-fold, respectively) compared to mono-cultures.Expression was down-regulated 3.8 and 5.7-fold when formic acid wassupplied indicating that the physiological role of the enzyme was (inpart) ensuring sufficient supply of formic acid. Expression of genes ofthe biosynthetic pathway for folic acid production was not affected, butexpression of folic acid cycling genes (C1 pool) corresponded to theexpression of genes for the production of purines. However, theincomplete folate biosynthetic pathway in L. bulgaricus was lowerexpressed, especially at the first two growth stages. Genes in thepurine biosynthesis pathway in S. thermophilus were higher expressed inthe mixed culture in the two earlier growth stages, but, in accordanceto the study by Hervé-Jimenez et al. (supra), less expressed in thesecond exponential phase despite the higher growth rate. Similarly,purine metabolism in L. bulgaricus was lower expressed in mixed culture,especially after 5.5 h, potentially due to the lower growth rate inmixed culture at this phase. When formic acid was supplied, expressionof genes involved in biosynthesis of purines and folic acid cycling waslower in the early (second) exponential phase but higher in the midexponential phase in both species.
 Amino Acid and Carbon Dioxide Metabolism

It is known that interactions occur at the level of nitrogen metabolism(proteolysis and carbon dioxide utilization). Nitrogen metabolism waspoorly affected in L. bulgaricus with few exceptions. In co-culture weobserved considerable higher expression levels of the prtB gene,LBUL_(—)1105, which was 8.9-fold higher expressed in the secondexponential phase in co-culture. This can be explained by the fact thatpeptides generated upon casein hydrolysis by the protease are morerapidly consumed when S. thermophilus is also present. This demandshigher protease activity to sustain growth of both bacteria. Inaddition, genes involved in the biosynthesis of the sulfur AA cysteineand methionine were highly upregulated in mixed culture, e.g. the genethat converts O-acetyl-L-serine into cysteine, LBUL_(—)1235, wasexpressed 23.1-fold higher in the mixed culture during the secondexponential phase. This indicates that the proteolysis of casein doesnot allow the supply of sufficient cysteine for both organisms. Indeed,the cysteine content of casein is only 0.35. Moreover, the freemethionine content of a milk culture is negligible and the free cysteineis rapidly consumed, i.e. cysteine does not accumulate in L. bulgaricusmono-culture and mixed culture, while several other AA do. In S.thermophilus, the higher peptide abundance due to the proteolysisexecuted by the protease that is produced by L. bulgaricus led to theupregulation of peptide import systems, such as the ABC transport systemencoded by amiC, amiD, amiE and amiF1 (2.5-2.8-fold), and peptidolysis,as exemplified by the upregulation of the gene encoding peptidase PepN(2.4-fold) in the second exponential phase. In addition, genes encodingthe biosynthesis of the three BCAA (2.0-fold) and uptake (1.0-1.3-fold)were slightly higher expressed in mixed culture. Similarly, in L.bulgaricus in mixed culture LBUL_(—)0431, encoding a branched-chainamino acid permease, was 2.3-fold higher expressed during the secondexponential phase. That was anticipated since especially the S.thermophilus mono-culture and the mixed culture displayed a very lowBCAA content, in particular of isoleucine. Similarly, in S. thermophilusthere was a higher expression of pathways that convert serine intocysteine and methionine (1.5-1.9-fold). The pathways for de novoproduction of arginine out of glutamine and glutamate were upregulatedin mixed culture. Glutamate is converted into ornithine mediated by fourgenes, argJ, argB, argC and argD, which were all 1.8-3.3-fold higherexpressed in mixed culture at the second exponential phase.
 In addition, carA, one of the genes responsible for the conversion ofglutamine into carbamoyl phosphase, was 1.8 fold higher expressed. Thisall indicates that the urea cycle is running faster in S. thermophilusin the second exponential phase when grown in co-culture with L.bulgaricus. Moreover, cah, encoding carbonate dehydratase in S.thermophilus, was 3.8 to 15.8-fold higher expressed in mixed culture, inparticular in the earlier growth phases. By liberating CO₂ fromcarbonate this enzyme may play a role in providing the CO₂ required forbiosynthesis of aspartate, glutamate, arginine and nucleotides in bothspecies. These results are in accordance with the results described byHervé-Jimenez et al. (supra), who argued that BCAA and argininemetabolism in S. thermophilus were upregulated in presence of L.bulgaricus.
Fatty Acid Metabolism in L. bulgaricus

In the three later phases of fermentation, the genes encoding LCFAsynthesis by L. bulgaricus were 3.3-9.6-fold lower expressed in mixedculture, while in the second exponential and the stationary phaseLBUL_(—)0106 and LBUL_(—)1256 (both 1-acyl-sn-glycerol-3-phosphateacyltransferase) were 3.1 and 15-fold higher expressed in mixed culture,respectively. Therefore, it is likely that this acyltransferase isloaded with fatty acids from the medium in presence of S. thermophilus,e.g. liberated from milk fat by its lipolytic activity.
1. A method for preparing a fermented product, said method comprising:Providing a fermentation medium comprising at least one first compound,said first compound being selected from the group consisting of folicacid, Tween-20, and pyruvic acid; Adding a single acidifying strain tosaid fermentation medium, said acidifying strain comprising aStreptococcus thermophilus strain; Optionally, adding one or moreadjunct cultures to said fermentation medium; Allowing said fermentationmedium to ferment to obtain said fermented product.
2. The methodaccording to claim 1, wherein said fermentation medium further comprisesat least one second compound, said second compound being selected fromthe group consisting of sulfur-containing amino acids, branched-chainamino acids, and formic acid.
 3. The method according to a claim 1,wherein said fermented product is a fermented food product.
4. Themethod according to claim 1, wherein said fermented product is aStreptococcus thermophilus starter culture, and is optionally a culturecapable of being used for the preparation of yogurt.
5. A fermentationmediums comprising a first compound selected from the group consistingof folic acid, Tween-20, and pyruvic acid, wherein said first compoundis used in said fermentation medium for stimulating growth ofStreptococcus thermophilus.
6. A fermentation medium according to claim5, further comprising at least one second compound, said second compoundbeing selected from the group consisting of sulfur-containing aminoacids, branched-chain amino acids, and formic acid.
7. A method forpreparing a fermented product, said method comprising: Providing afermentation medium comprising at least one third compound, said thirdcompound being selected from the group consisting of sulfur-containingamino acids and branched-chain amino acids; Adding a single acidifyingstrain to said fermentation medium, said acidifying strain comprising aLactobacillus delbrueckii subsp. bulgaricus strain; Optionally, addingone or more adjunct cultures to said fermentation medium; Allowing saidfermentation medium to ferment to obtain said fermented product.
8. Themethod according to claim 7, wherein said fermentation medium furthercomprises at least one fourth compound, said fourth compound beingselected from the group consisting of formic acid, nucleobasesoptionally comprising purines, pyruvic acid, folic acid, Tween-20, andTween-80.
9. The method according to claim 7, wherein said fermentedproduct is a fermented food product.
10. The method according to claim7, wherein said fermented product is a Lactobacillus delbrueckii subsp.bulgaricus starter culture, optionally for preparation of yogurt.
11. Afermentation medium comprising a third compound selected from the groupconsisting of sulfur-containing amino acids and branched-chain aminoacids for stimulating growth of Lactobacillus delbrueckii subsp.bulgaricus.
 12. A fermentation medium according to claim 11, furthercomprising at least one fourth compound, said fourth compound beingselected from the group consisting of formic acid, nucleobasesoptionally comprising purines, pyruvic acid, folic acid, Tween-20, andTween
 80. 13. The method according to claim 1, wherein at least oneadjunct culture is added to said fermentation medium, said at least oneadjunct culture being selected from the group consisting of bacteria ofthe genus Lactobacillus, Streptococcus, Lactobacillus, Streptococcus,Lactococcus, Oenococcus, Leuconostoc, Pediococcus, Carnobacterium,Propionibacterium, Enterococcus and Bifidobacterium..
