COMPOSITION

Abstract

The present invention relates to compositions for use and formulation as weight management products and in particular fermented dairy foodstuffs. The compositions generally comprise two or more of the following components: a) a microbiome modifying component; b) a satiety modifying component; and c) a metabolic modifying 5 component and at least one of the following: d) Streptococcus thermophilus CBS 139100 and Lactobacillus delbrueckii subsp. bulgaricus CBS 139099 microbial strains or mutant strains or fragments or fractions thereof; e) a combination of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus microbial strains which together, or individually, are capable of secreting polysaccharides having high levels of galactosamine 10 and no or low levels of rhamnose and glucuronic acid when grown on a dairy substrate; or f) polysaccharides formed of: i) 15-25% galactosamine; ii) 45-60% galactose; and iii) 20-30% glucose. The compositions may also be useful in the management or treatment of obesity, elevated cholesterol, diabetes, hypertension or heart disease.

Claims

1. A composition comprising: a) at least two of the following components: a microbiome modifying component; a satiety modifying component; and a metabolic modifying component, and b) at least one of following: i) a Streptococcus thermophilus CBS 139100, Lactobacillus delbrueckii subsp. bulgaricus CBS 139099, mutant strains thereof, or fragments or fractions thereof; ii) a combination of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus microbial strains which together, or individually, are capable of secreting polysaccharides having high levels of galactosamine and no or low levels of rhamnose and glucuronic acid when grown on a dairy substrate; or iii) polysaccharides formed of: 15%-25% galactosamine; 45%-60% galactose; and 20%-30% glucose.

2. The composition of claim 1, wherein the composition comprises i) or ii) and further comprises polysaccharides having high levels of galactosamine and no or low levels of rhamnose and glucuronic acid.

3. The composition of claim 1, wherein the composition comprises i) or ii) and wherein the microbial strains secrete polysaccharides comprising in the range of 45-60% galactose, 20%-30% glucose and 15%-25% galactosamine, based on the total weight of secreted exopolysaccharides.

4. The composition of claim 1, wherein the composition comprises ii) or iii) and further comprises Streptococcus thermophilus CBS 139100 and Lactobacillus delbrueckii subsp. bulgaricus CBS 139099 microbial strains, or mutant strains thereof.

5. The composition of claim 1, wherein the composition comprises iii) and further comprises Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus microbial strains or fragments or fractions thereof.

6. The composition of claim 5, wherein the strains comprise Streptococcus thermophilus CBS 139100 and Lactobacillus delbrueckii subsp. bulgaricus CBS 139099 microbial strains, or mutant strains thereof.

7. The composition of claim 1, wherein the microbiome modifying component further comprises one or more additional microbial strains.

8.-12. (canceled)

13. The composition of claim 1, wherein the microbiome modifying component comprises a prebiotic; the satiety modifying component comprises dietary fibre and the metabolic modifying component comprises chromium.

14. The composition of claim 13, wherein the dietary fibre comprises glucomannan, and/or a prebiotic comprising: inulin, fructooligosaccharides (FOS), galactooligosaccharides (GOS), α-gluco-oligosaccharides, a low gas producing prebiotic or a combination thereof.

15. The composition of claim 13, wherein the composition comprises dietary fibre in a range of 0.5 g to 15 g, chromium in a range of 50 μg to 1000 μg, and prebiotic in a range of 3 g to 30 g.

16.-18. (canceled)

19. The composition of claim 1, wherein the composition is grown on a dairy substrate, is formed as part of a dairy substrate or product, or is used as a feedstock, ingredient or additive for use with a fermented or fermentable dairy foodstuff.

20. The composition of claim 19, wherein the fermented or fermentable dairy foodstuff is: yoghurt, cheese, crème fraiche, sour cream, buttermilk, kefir, acidophilus milk, koumiss, filmjölk and or viili.

21. The composition of claim 19, wherein the composition further comprises: sweeteners, stabilisers, acidity regulators, water, flavourings, fats, emulsifiers, plant extracts, vegetable extracts, vitamins, minerals, phytochemicals, antioxidants, or combinations thereof.

22. The composition of claim 1, wherein the composition comprises: a) 50% to 90% fermented or fermentable dairy food stuff comprising and/or fermented using Streptococcus thermophilus CBS 139100 and Lactobacillus delbrueckii subsp. bulgaricus CBS 139099; b) 1% to 10% sweetener; c) 5% to 20% GOS; d) up to 1.5% glucomannan; e) up to 0.010% chromium chloride; and optionally f) 5% to 30% fruit preparation.

23. A method for treatment or management of weight, obesity, elevated cholesterol, diabetes, hypertension or heart disease comprising providing the composition of claim 1 to a subject in need thereof.

24. A method of producing a composition comprising: A.) providing two or more of the following components: a) a microbiome modifying component; b) a satiety modifying component; c) a metabolic modifying component; and d) at least one of the following: i) Streptococcus thermophilus CBS 139100 and Lactobacillus delbrueckii subsp. bulgaricus CBS 139099 microbial strains or mutant strains or fragments or fractions thereof; ii) a combination of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus microbial strains which together, or individually, are capable of secreting polysaccharides having high levels of galactosamine and no or low levels of rhamnose and glucuronic acid when grown on a dairy substrate; and iii) polysaccharides formed of: 1.) 15%-25% galactosamine; 2.) 45%-60% galactose; and 3.) 20%-30% glucose, and B.) mixing the chosen components from a), b) and c) together with at least one of the chosen components of d), so as to form a mixture.

25. (canceled)

26. A method of producing a dairy product comprising the steps: a) fermenting an initial dairy substrate using a culture comprising: i) Streptococcus thermophilus CBS 139100 and Lactobacillus delbrueckii subsp. bulgaricus CBS 139099; or ii) a combination of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus microbial strains which together, or individually, are capable of secreting polysaccharides having high levels of galactosamine and no or low levels of rhamnose and glucuronic acid when grown on a dairy substrate, so as to form a fermented dairy substrate; b) providing two or more of the following components: a microbiome modifying component; a satiety modifying component; and a metabolic modifying component and mixing them together so as to form a mixture; and c) forming the dairy product by: i) dispersing or suspending the mixture throughout the fermented dairy substrate; ii) mixing the mixture throughout the fermented dairy substrate; or iii) placing the mixture adjacently to the fermented dairy substrate.

27. The method of claim 26, wherein step b) further comprises providing or adding a probiotic culture to the fermented dairy substrate or mixture.

28. The method of claim 26, wherein the satiety modifying component comprises glucomannan; the micobiome modifying component comprises a prebiotic selected from: inulin, fructooligosaccharides (FOS), galactooligosaccharides (GOS), α-gluco-oligosaccharides, a low gas producing prebiotic or a combination thereof; and the metabolic modifying component comprises chromium.

29. The method of claim 26, wherein the method further comprises adding one or more ingredients selected from: sweeteners, stabilisers, acidity regulators, water, flavourings, fats, emulsifiers, plant extracts, vegetable extracts, vitamins, minerals, phytochemicals, antioxidants, or a combination thereof, and wherein the dairy product comprises one of the following: yoghurt, cheese, crème fraiche, sour cream, buttermilk, kefir, acidophilus milk, koumiss, filmjölk and viili.

30.-31. (canceled)

Description

EXAMPLES

[0142] The figures accompanying the below examples are as follows:

[0143] FIG. 1 is a graph showing the viscosity, laser scattering, UV absorption at 280 nm and differential refractive index of the exopolysaccharides of yoghurt 16;

[0144] FIG. 2 is a graph showing molar mass plotted against time for yoghurts 14b and 16;

[0145] FIG. 3 is a graph showing hydrodynamic radius plotted against time for yoghurts 14b and 16;

[0146] FIG. 4 is a graph showing intrinsic viscosity plotted against time for the yoghurts 14b and 16;

[0147] FIG. 5 is a graph showing an Rh conformation plot with hydrodynamic radius plotted against molar mass for yoghurts 14b and 16; and

[0148] FIG. 6 shows photographs of three jars of yoghurt prepared according to the recipes outlined in the yoghurt Example A, in which (moving left to right) the yoghurt products produced were (1) fruit on the bottom, (2) fruit mixed in as pieces and (3) fruit mixed in homogeneous.

[0149] Experiments were conducted to prepare a weight management formulation in the form of yoghurt. Example 1A describes the formation of a base yoghurt which was then used to prepare a finished weight management yoghurt as outlined in Example 1B.

Example 1A—Initial Yoghurt Component

[0150] Yoghurts were prepared using the bacterial strains Streptococcus thermophilus (NIZO2274=Cell Deposit Ref: CBS 139100) and Lactobacillus delbrueckii subsp. bulgaricus (NIZO2118=Cell Deposit Ref: CBS 139099). Placebo yoghurts were also prepared using the bacterial strains Streptococcus thermophilus NIZO115 and Lactobacillus delbrueckii subsp. bulgaricus NIZO191; Streptococcus thermophilus NIZO131 and Lactobacillus delbrueckii subsp. bulgaricus NIZO191; and Streptococcus thermophilus NIZO131 and Lactobacillus delbrueckii subsp. bulgaricus NIZO194. The ingredients fermented by the bacterial cultures were 96.3% skimmed milk (w/w) and 3.7% cream (w/w). After formation of the yoghurts the pH and viscosity of the yoghurts was measured.

[0151] As shown in table 2 below yoghurts prepared using Streptococcus thermophilus NIZO2274 and Lactobacillus delbrueckii subsp. bulgaricus NIZO2118 had a greater viscosity than the placebo yoghurts. The yoghurts prepared using Streptococcus thermophilus NIZO2274 and Lactobacillus delbrueckii subsp. bulgaricus NIZO2118 also had a greater viscosity than yoghurts which included known thickening agents such as k-carrageenan, cekol (cellulose gum), guar (gum) and pectin.

TABLE-US-00002 TABLE 2 pH after Viscosity cultivation (sec Sample Additive and cooling postumus) S. therm NIZO115 + L. bulg. — 4.15 7 NIZO191 ISt concentrate — 4.24 14 RR concentrate — 4.27 38 S. therm NIZO131 + L. bulg. — 4.13 14 NIZO191 S. therm NIZO131 + L. bulg. — 4.15 43 NIZO194 S. therm NIZO2274 + L. bulg. — 4.33 83 NIZO2118 S. therm NIZO131 + L. bulg. 0.1% K-car 4.28 19 NIZO194 S. therm NIZO131 + L. bulg. 0.25% cekol 4.28 13 NIZO194 S. therm NIZO131 + L. bulg. 0.25% guar 4.27 11 NIZO194 S. therm NIZO131 + L. bulg. 0.25% pectin 4.16 46 NIZO194 S. therm NIZO115 + L. bulg. — 4.15 6 (6/6)  NIZO191 RR concentrate — 4.24 47 (48/46) S. therm NIZO131 + L. bulg. — 4.14 19 (18/19) NIZO191 S. therm NIZO131 + L. bulg. — 4.28 55 (55/54) NIZO194 S. therm NIZO2274 + L. bulg. — 4.42 69 (69/68) NIZO2118 S. therm NIZO131 + L. bulg. 0.25% pectin 4.26 30 (30/30) NIZO194

[0152] As shown in table 3 after 5 days storage at 4° C. the yoghurt prepared using Streptococcus thermophilus NIZO2274 and Lactobacillus delbrueckii subsp. bulgaricus NIZO2118 had a greater viscosity than the placebo yoghurt. The placebo yoghurt also had a coarse texture whereas the yoghurt prepared using Streptococcus thermophilus NIZO2274 and Lactobacillus delbrueckii subsp. bulgaricus NIZO2118 had a smooth texture.

TABLE-US-00003 TABLE 3 Viscosity (sec postumus) Yoghurt (20° C.) pH Structure S. therm NIZO2274 + L. bulg. 77 4.30 Smooth NIZO2118 S. therm NIZO115 + L. bulg. 7 4.01 Coarse, NIZO191 with pieces

[0153] The exopolysaccharides secreted by the placebo culture Streptococcus thermophilus NIZO115 and Lactobacillus delbrueckii subsp. bulgaricus NIZO191 and by strains Streptococcus thermophilus NIZO2274 and Lactobacillus delbrueckii subsp. bulgaricus NIZO2118 were characterised. The placebo yoghurt prepared using strains Streptococcus thermophilus NIZO115 and Lactobacillus delbrueckii subsp. bulgaricus NIZO191 was labelled Yoghurt 14b, SATIN 1A. The yoghurt prepared using Streptococcus thermophilus NIZO2274 and Lactobacillus delbrueckii subsp. bulgaricus NIZO2118 was labelled Yoghurt 16, SATIN 5A. Tables 4, 5 and 6 below show the exopolysaccharide amounts, percentages and ratios in the yoghurts.

[0154] Tables 4, 5 and 6 show the differences in the complements of exopolysaccharides secreted by the different bacterial strains. Yoghurt 16 comprises a greater amount of galactosamine, galactose and glucose than yoghurt 14b. Yoghurt 14b comprises more rhamnose, mannose and glucuronic acid than yoghurt 16.

TABLE-US-00004 TABLE 4 Amount Amount Amount Amount Amount Amount Begin End Rhamnose Galactosamine Arabinose Glucosamine Galactose Glucose Peak Peak ED_1 ED_1 ED_1 ED_1 ED_1 ED_1 Sample Name [min] [min] [mg/g EPS] [mg/g EPS] [mg/g EPS] [mg/g EPS] [mg/g EPS] [mg/g EPS] A10, AH, Yoghurt 14b, 25.0 27.0 197 0 0 0 15 171 SATIN 1A, fraction 3 A11, AH, Yoghurt 16, 25.0 27.0 0 166 0 0 402 200 SATIN 5A, fraction 3 Amount Amount Amount Amount Total Mannose Xylose Galacturonic acid Glucuronic acid monosacch. ED_1 ED_1 ED_1 ED_1 ED_1 Sample Name [mg/g EPS] [mg/g EPS] [mg/g EPS] [mg/g EPS] [mg/g EPS] A10, AH, Yoghurt 14b, 65 0 0 85 533 SATIN 1A, fraction 3 A11, AH, Yoghurt 16, 4 0 0 0 771 SATIN 5A, fraction 3

TABLE-US-00005 TABLE 5 Amount Amount Amount Amount Amount Begin End Rhamnose Galactosamine Arabinose Glucosamine Galactose Peak Peak ED_1 ED_1 ED_1 ED_1 ED_1 Sample Name [min] [min] [%] [%] [%] [%] [%] A10, AH, Yoghurt 14b, SATIN 1A, 25.0 27.0 37 0 0 0 2.7 fraction 3 A11, AH, Yoghurt 16, SATIN 5A, 25.0 27.0 0 21.5 0 0 52.1 fraction 3 Amount Amount Amount Amount Amount Total Glucose Mannose Xylose Galacturonic acid Glucuronic acid monosacch. ED_1 ED_1 ED_1 ED_1 ED_1 ED_1 Sample Name [%] [%] [%] [%] [%] [%] A10, AH, Yoghurt 14b, SATIN 1A, 32.1 12.2 0 0 16 100 fraction 3 A11, AH, Yoghurt 16, SATIN 5A, 25.9 0.5 0 0 0 100 fraction 3

TABLE-US-00006 TABLE 6 Amount Amount Amount Amount Amount Begin End Rhamnose Galactosamine Arabinose Glucosamine Galactose Peak Peak ED_1 ED_1 ED_1 ED_1 ED_1 Sample Name [min] [min] [ratio] [ratio] [ratio] [ratio] [ratio] A10, AH, Yoghurt 14b, SATIN 1A, fraction 3 25.0 27.0 14 0 0 0 1 A11, AH, Yoghurt 16, SATIN 5A, fraction 3 25.0 27.0 0 1 0 0 2 Amount Amount Amount Amount Amount Glucose Mannose Xylose Galacturonic acid Glucuronic acid ED_1 ED_1 ED_1 ED_1 ED_1 Sample Name [ratio] [ratio] [ratio] [ratio] [ratio] A10, AH, Yoghurt 14b, SATIN 1A, fraction 3 12 4 0 0 6 A11, AH, Yoghurt 16, SATIN 5A, fraction 3 1 0 0 0 0

[0155] Size exclusion chromatography with refractive index, UV (280 nm, protein, polyphenols), viscosity and multi angle laser light scattering (MALLS) detection was used to determine the concentration, molar mass (Mw), radius Rh(w) and intrinsic viscosity [n]w of yoghurts 14b and 16.

[0156] The columns used were TSK gel PWXL Guard+TSK gel G6000 PWXL+TSK gel G5000 PWXL. The eluent (mobile phase) was 100 mM sodium nitrate, NaNO.sub.3, +0.02% sodium azide, NaN.sub.3. The flow rate was 0.500 mL/min. The column temperature was 35° C. The temperature used for the determination of the laser scattering, viscosity and refractive index was 35° C. The injection volume was 200 μl. The freeze dried samples (0.05 g) were weighed into a 20 ml bottle. 2.0 ml of eluent was added to the bottle and the sample was stirred overnight (16 hours) at room temperature. An ultrasonic bath was not used as this would break down the exopolysaccharides. The solutions were centrifuged for 10 minutes at 20,000 g in a 2 ml centrifuge tube. The solution was then filtered using a 0.22 μm filter (Millex-GV, low protein binding Durapore, PVDF, Cat no.:SLGVX13NL (Millipore)). 200 μl of the filtrated supernatant was then injected into the size exclusion chromatography column. The runtime injector was 131 minutes. The detection of the refractive index can indicate dissolved substances, minerals, lactose, proteins, casein micelles and solids content.

[0157] FIG. 1 shows the viscosity, light scattering, refractive index and UV absorption at 280 nm of yoghurt 16.

[0158] FIG. 2 shows yoghurt 16 has a greater molar mass compared to the placebo yoghurt 14b. FIG. 3 and table 9 show yoghurt 16 has a greater hydrodynamic radius compared to the placebo yoghurt 14b. FIG. 4 and table 9 show yoghurt 16 has a greater intrinsic viscosity than the placebo yoghurt 14b.

[0159] FIG. 5 shows the relationship between the hydrodynamic radius and molar mass for yoghurts 16 and 14b.

[0160] The figures show that yoghurt 16 prepared using strains Streptococcus thermophilus NIZO2274 and Lactobacillus delbrueckii subsp. bulgaricus NIZO2118 has a greater viscosity compared to the placebo yoghurt. These figures demonstrate that the amount and type of exopolysaccharides secreted by strains Streptococcus thermophilus NIZO2274 and Lactobacillus delbrueckii subsp. bulgaricus NIZO2118 produce a more viscous yoghurt.

Example 1B—Finished Yoghurt Product

[0161] A yoghurt product was prepared in order to investigate the potential of using a composition according to the invention in a weight management yoghurt product. In particular, the formulation, blending and organoleptic properties were investigated.

[0162] Three EFSA (European Food Safety Authority) approved ingredients, GOS prebiotic, glucomannan and chromium were added to a yoghurt produced via a common yoghurt protocol as outlined above in Example 1A using a unique combination of strains of Streptococcus thermophilus NIZO2274=NCIMB 700859=Cell Deposit Ref: CBS 139100) and Lactobacillus delbrueckii subsp. bulgaricus (NIZO2118=Cell Deposit Ref: CBS 139099) in order to assess product acceptability via a panel (n=4). Different formulations were tested and two types were considered acceptable in terms of taste, texture/consistency and mouth feel.

[0163] In the recipe, the yoghurt was prepared separately using the 2 strains: Streptococcus thermophilus and Lactobaccillus bulgaricus and the combination of these 2 strains led to a high viscosity yoghurt (69 sec posthumus).

[0164] To the standard ingredients, GOS prebiotic, glucomannan and chromium were added via the fruit. A serving size of 150 g was used which contained per serving size 6 g of prebiotic, 1 g of glucomannan, 130 μg chromium.

TABLE-US-00007 Standard GLU GLU/Chro/prebiotic Formulation g/100 g g/100 g g/100 g yoghurt 75 74 67 sucrose  5 5 5 chromiumchloride 1% — — 0.0087 glucomannan — 0.67 0.67 GOS 56% — — 7.1 fruitpreparation 20 20 20

[0165] In these recipes, the same type of yoghurt was used. However, if desired, the protein and sucrose content of the yoghurt may be adjusted to optimise the protein and desired sweetness.

[0166] The yoghurt was prepared using the common yoghurt protocol. To the yoghurt a strawberry fruit preparation was added. In comparison to the standard recipe, GOS prebiotic, glucomannan and/or chromium were mixed with the strawberry fruit preparation with no issues. After mixing in the glucomannan, the strawberry fruit preparation became very viscous/thick within 30 min which was consequently used to prepare the fruited yoghurt in three ways after addition of the ingredients. [0167] Direct mixing of the fruit preparation and yoghurt to a homogeneous product; [0168] Directly adding the fruit preparation on the bottom to stiffen, before pouring the yoghurt on top; and [0169] Stiffening the strawberry preparation and gently mixing in the yoghurt to maintain pieces.

[0170] With reference to FIG. 6, three types of yoghurt were prepared and tested: (1) fruit on the bottom, (2) fruit mixed in as pieces and (3) fruit mixed in homogeneous. Upon a short organoleptic assessment of the product type by consumer type panel (n=4) the different preparations revealed different sensations: [0171] (Type 1) The key effect of the addition of the glucomannan to the fruit was that although the visual impression was that it was a tough gel, it was actually very smooth, viscous and easy to smoothen in the mouth. Yoghurt flavour was recognizable. [0172] (Type 2) The presence of fruit pieces (or on the bottom and mixed in with the yoghurt portion) provided a more fruity sensation of the product. Yoghurt flavour was recognizable. [0173] (Type 3) The homogeneous product was evaluated as gluey like/sticky and coating the mouth with a less attractive flavour.

[0174] All yoghurt types had a thickness which was expected for a stirred yoghurt type. The sweetness of the yoghurt types differed. The yoghurt type 1 was regarded as less sweet compared to type 3.

[0175] The combination of GOS, glucomannan, chromium in the levels tested could produce an acceptable product when used by addition via a fruit preparation. The samples containing ingredients in the fruit preparation and provided as fruit on the bottom and/or as pieces in the product (type 1 and type 2) were considered the best and acceptable in terms of taste, texture/consistency and mouth feel.

Example 2—Worked Examples

[0176] The following yoghurt products are worked examples of yoghurts which may be produced in accordance with the present invention.

[0177] A yoghurt product may be produced in-line with that described with Example 1B “Finished Yoghurt Product” as detailed above. However, rather than adding all of the ‘standard ingredients’ (GOS prebiotic, glucomannan and chromium) via the fruit, only two of these ingredients are added to the yoghurt (either: GOS prebiotic+glucomannan; GOS prebiotic+chromium; or glucomannan and chromium).

[0178] Formulations for the worked examples are follows:

TABLE-US-00008 Formulation 2A Component g/100 g Yoghurt 75 Sucrose 5 Chromiumchloride 1% 0.010 GOS 56% 10 Fruit preparation 20

TABLE-US-00009 Formulation 2B Component g/100 g Yoghurt 75 Sucrose 5 Glucomannan 1.5 GOS 56% 9 Fruit preparation 20

TABLE-US-00010 Formulation 2C Component g/100 g Yoghurt 75 Sucrose 5 Chromiumchloride 1% 0.0075 Glucomannan 1 Fruit preparation 20

[0179] As with Example 1B, if desired, the protein and sucrose content of the yoghurt may be adjusted to optimise the protein and desired sweetness.

[0180] The forgoing embodiments are not intended to limit the scope of the protection afforded by the claims, but rather to describe examples of how the invention may be put into practice.

Indications of Deposited Biological Material

[0181] A deposition of biological material by NIZO Food Research BV, of Kernhemseweg 2, 6718 ZB EDE, The Netherlands, was made at Centraalbureau voor Schimmelcultures, Uppsalalaan 8, P.O. Box 85167, 3508 AD UTRECHT, The Netherlands for the purposes of filing one or more patent applications. The Centraalbureau voor Schimmelcultures is a recognised International Depository Authority (IDA) under the Budapest Treaty and the deposition of biological material was made on the same terms as those laid down in the Treaty. Each of the strains deposited at the Centraalbureau voor Schimmelcultures have been assigned a number along with the prefix “CBS”.

[0182] NIZO Food Research BV has authorised the Applicant to refer to the deposited biological material in this patent application and has provided their unreserved and irrevocable consent to the deposited material being made available to the public as from the date of filing of the patent application, including any subsequently filed patent application claiming priority therefrom.

[0183] The deposited biological referred to in this application is as follows: [0184] Name: Centraalbureau voor Schimmelcultures [0185] Address: Uppsalalaan 8 [0186] P.O. Box 85167 [0187] 3508 AD UTRECHT [0188] The Netherlands [0189] Date: 25 Nov. 2014 [0190] Accession Number: CBS 139099 [0191] Description: Lactobacillus delbrueckii subsp. bulgaricus [0192] —and— [0193] Name: Centraalbureau voor Schimmelcultures [0194] Address: Uppsalalaan 8 [0195] P.O. Box 85167 [0196] 3508 AD UTRECHT [0197] The Netherlands [0198] Date: 25 Nov. 2014 [0199] Accession Number: CBS 139100 [0200] Description: Streptococcus thermophilus

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