Method for preparing cultures of lactic acid bacteria, products and culture media therefore

2:

• The method according to claim 1, wherein the non-protein-bound heme is microbially produced.

3:

• The method according to claim 1, wherein the non-protein-bound heme is produced by expression from the genus Aspergillus, Pichia, Bacillus, Saccharomyces, or Escherichia.

4:

• The method according to claim 1, wherein the non-protein-bound heme is sterilized by filtration or heat inactivation.

5:

• The method according to claim 1, wherein the non-protein-bound heme is added to a concentration of between about 0.1 g/kg fermentate and about 10 g/kg fermentate.

6:

• The method according to claim 1, said method further comprising:
• (iii) concentrating the microbial culture to obtain a concentrated microbial culture.

7:

• The method according to claim 1, said method further comprising:
• (iv) freezing or drying said microbial culture to obtain a frozen or dried microbial culture.

8:

• The method according to claim 7, said method further comprising:
• (v) packing said frozen microbial culture or the dried microbial culture obtained in step (iv).

9:

• The method according to claim 1, wherein the culture medium does not comprise a non-vegetarian compliant non-protein-bound heme.

10:

• The method according to claim 1, wherein the microbial strain is Lactococcus lactis DSM 24648.

11:

• The method according to claim 1, wherein the culture medium further comprises a heat stabilizing compound selected from the group consisting of:
• polyols, sugars, biopolymers, amino acids, salt, polymers and non-ionic detergents.

12:

• A culture obtained by the method according to claim 1.

13:

• A culture or a culture medium comprising at least one non-protein-bound heme.

14:

• A method of preparing a food product, feed product, a pharmaceutical product, a dairy flavor and a cheese flavoring product,
• said method comprising adding an effective amount of the culture according to claim 12 to a food, feed or pharmaceutical product starting material and keeping the inoculated culture under conditions where the at least one microbial strain is metabolically active.

15:

• A fermented food, feed or pharmaceutical product obtained by the method of claim 1.

(canceled)

17:

• A food product, feed product, a pharmaceutical product, a dairy flavor or a cheese flavoring product, comprising the culture according to claim 12.

18:

• A food product, feed product, a pharmaceutical product, a dairy flavor or a cheese flavoring product, comprising the culture according to claim 13.

19:

• A method of preparing a food product, feed product, a pharmaceutical product, a dairy flavor and a cheese flavoring product,
• said method comprising adding an effective amount of the culture according to claim 13 to a food, feed or pharmaceutical product starting material and keeping the inoculated culture under conditions where the at least one microbial strain is metabolically active.

20:

• The culture or a culture medium according to claim 13, comprising the microbial strain Lactococcus lactis DSM 24648.

21:

• The culture or a culture medium according to claim 13, further comprises a heat stabilizing compound selected from the group consisting of:
• polyols, sugars, biopolymers, amino acids, salt, polymers and non-ionic detergents.