Fruit ferments containing propionate and use thereof

A composition comprising a fruit ferment and additional additive ingredients for food and/or beverages, wherein said fruit of the fruit ferment does not include nuts and cereal grains and wherein said fruit ferment comprises:

• propionate in a concentration ranging from 0.25 to 80% (w/w);
• and
• succinate in a concentration ranging from 0.002 to 1% (w/w), wherein the weight ratio of propionate to succinate is in the range from 200 to 15,
• wherein said fruit ferment is obtained by fermentation of a liquid fruit preparation with a propionic acid-producing bacterial strain, said fermentation comprising the steps of:
• i) obtaining a liquid fruit preparation having a sugar level of from 1.5 to 10% (w/w) and an initial pH of from 4.5 to 7;
• ii) fermenting the liquid fruit preparation with a propionic acid-producing bacterial strain whilst maintaining the pH between 4.5 and 7 by the addition of a base selected from the group consisting of sodium hydroxide, potassium hydroxide, magnesium hydroxide, calcium hydroxide, ammonium hydroxide, calcium carbonate and ammonium carbonate;
• and
• iii) optionally further processing the fermentation product, to obtain the fruit ferment,
• wherein the propionic acid-producing bacterial strain used in said fermenting is supplemented with one or more strains of lactic acid producing bacteria.

A food or beverage comprising a fruit ferment, wherein said fruit of the fruit ferment does not include nuts and cereal grains and wherein said fruit ferment comprises:

• propionate in a concentration ranging from 0.25 to 80% (w/w);
• and
• succinate in a concentration ranging from 0.002 to 1% (w/w), wherein the weight ratio of propionate to succinate is in the range from 200 to 15,
• wherein said fruit ferment is obtained by fermentation of a liquid fruit preparation with a propionic acid-producing bacterial strain, said fermentation comprising the steps of:
• i) obtaining a liquid fruit preparation having a sugar level of from 1.5 to 10% (w/w) and an initial pH of from 4.5 to 7;
• ii) fermenting the liquid fruit preparation with a propionic acid-producing bacterial strain whilst maintaining the pH between 4.5 and 7 by the addition of a base selected from the group consisting of sodium hydroxide, potassium hydroxide, magnesium hydroxide, calcium hydroxide, ammonium hydroxide, calcium carbonate and ammonium carbonate;
• and
• iii) optionally further processing the fermentation product, to obtain the fruit ferment,
• wherein the propionic acid-producing bacterial strain used in said fermenting is supplemented with one or more strains of lactic acid producing bacteria.

A probiotic consisting of a fruit ferment obtained by fermentation of a liquid fruit preparation with a propionic acid-producing bacterial strain, said fermentation comprising the steps of:

• i) obtaining a liquid fruit preparation having a sugar level of from 1.5 to 10% (w/w) and an initial pH of from 4.5 to 7;
• ii) fermenting the liquid fruit preparation with a propionic acid-producing bacterial strain whilst maintaining the pH between 4.5 and 7 by the addition of a base selected from the group consisting of sodium hydroxide, potassium hydroxide, magnesium hydroxide, calcium hydroxide, ammonium hydroxide, calcium carbonate and ammonium carbonate;
• and
• iii) optionally further processing the fermentation product, to obtain the fruit ferment,
• wherein the propionic acid-producing bacterial strain used in said fermenting is supplemented with one or more strains of lactic acid producing bacteria,
• wherein said fruit of the fruit ferment does not include nuts and cereal grains;
• wherein said fruit ferment comprises:
• propionate in a concentration ranging from 0.25 to 80% (w/w);
• and
• succinate in a concentration ranging from 0.002 to 1% (w/w), wherein the weight ratio of propionate to succinate is in the range from 200 to 15, and
• wherein said fruit ferment contains part or all of the propionic acid-producing bacterial cells and the lactic acid-producing bacterial cells of the fermentation.

A fruit ferment comprising:

• propionate in a concentration ranging from 0.25 to 80% (w/w);
• and
• succinate in a concentration ranging from 0.002 to 1% (w/w), wherein the weight ratio of propionate to succinate is in the range from 200 to 15,
• wherein said fruit of the fruit ferment does not include nuts and cereal grains.