The present invention relates to a method of producing a fermented oil preparation from an oil preparation, said method comprising (a) admixing at least one food- and/or feed-grade microorganism to said oil preparation; and (b) thereby producing a fermented oil preparation; and to compositions, methods, organic products, and microorganisms related thereto.

Microorganisms have been used for centuries in food applications to produce fermented foods, where microbial growth can improve properties like texture, taste, and nutrient value, may provide for preservation, or may contribute health benefits or other improvements. Traditionally, microorganisms which are part of the natural flora of the food to process or of the flora of the processing environment were used to start microbial fermentation, e.g. in cheese, bread, pickle, and wine production (Bourdichon et ah, Bulletin of the International Dairy Federation 495/2018 and 514/2022, Ribes et al. (2018), Crit Rev Food Sci Nutr 58(12):2002). In contrast, e.g. in olive oil production, it was found that microbes of the natural olive flora may survive or even proliferate, however, were assumed to not affect oil quality, composition and hygiene (Koidis et al. (2008), Eur J Lipid Sci Technol 110: 164); also, a sediment from olive oil production known as "Amoredj" is known to contain lactic acid bacteria (S. Brahmini, Master Thesis at the Oran University, Algeria, 2015). Guan et al. (2020), AMB Expr 10, Art. No:91 reported isolation of Lactobacillus spec with lipolytic activity.

In modem industrial settings, typically starter cultures comprising defined microorganisms or mixtures thereof are used to reduce processing times and to prevent malfermentations. Use of starter cultures is industrial standard e.g. in production of breads, dairy products, cheeses, beer and other food products which are produced at high amounts and where processing time and quality is critical. However, use of microorganisms in industrial modification of other food products was attempted as well.

Many foods such as fruits and vegetables, dairy products, processed fish & meat, cereal products, nuts, spices and ready meals are very sensitive to spoilage, e.g. by undesirable growth of fungi and/or bacteria, oxidation, and the like. Some foods can be preserved by fermentation, e.g. by the growth and metabolic activity of lactic acid bacteria. However, in other foods, desirable microorganisms may not be able to grow or fermentation would be detrimental to the product.

Therefore, preservatives such as antimicrobials or antioxidants may be added, or the food may be preserved by fermentation. Compounds with preservative properties may be added as chemical compounds as such; as an alternative, the use of ‘not alive’ food ingredients with antimicrobial properties allows preservation of the food without requirement for growth of microorganisms and therefore allows a broader application range. Examples are so-called fermentables, i.e. products that consist of the extracellular fermentation liquid of food grade microorganism(s) rich in antimicrobial compounds such as organic acids (e.g. propionic acid or acetic acid), e.g. MicroGARD 910 ^® or Verdad MP100 ^® . However, all food-grade fermentables marketed so far comprise water-soluble active ingredients.

In other approaches, preservatives are produced by microbial fermentation or enzymes obtained from microorganisms; e.g. WO 1996/037587 A1 relates to production of materials high in long chain polyunsaturated fatty acids; WO 92/00678 teaches fermentation fats of animal origin as an oil in water-lipid emulsion. KR 20090009623 A and KR 20100061246 A relate to production of hydroxy fatty acids from vegetable oils using Pseudomonas cells. KR 101556362 B relates to an enzymatic conversion of vegetable oil with a preparation of Ricinibacillus oleic hydrolase purified from recombinant E. coli to produce 10-hydroxy stearic acid from vegetable oil. WO 2008/119735 suggested a method for producing hydroxy fatty acids from unsaturated fatty acids by use of a protein having the enzymatic activity of a fatty acid hydratase.

In many traditional food fermentations, the microorganisms used for fermentation contribute also to taste and texture of the fermented food, e.g. in dairy applications such as cheese and butter making or in beverage, e.g. beer, production. However, microorganisms have also been used for producing texturizing agents as such for further use in food industry; e.g. WO 2019/235761 A1 describes production of a fermented emulsifier; and US 5,989,892 A describes production of a emulsifier by Alteromonas or Rhodococcus cells.

There is, nonetheless, a need for improved means and methods for improving foodstuff, beverages and/or feed, by microbial fermentation. This problem is solved by the means and methods disclosed herein and in particular by the embodiments characterized in the claims and described herein below.

In accordance, the present invention relates to a method of producing a fermented oil preparation from an oil preparation, said method comprising

(a) admixing at least one food- and/or feed-grade microorganism to said oil preparation;

(b) thereby producing a fermented oil preparation.

In general, terms used herein are to be given their ordinary and customary meaning to a person of ordinary skill in the art and, unless indicated otherwise, are not to be limited to a special or customized meaning. As used in the following, the terms “have”, “comprise” or “include” or any arbitrary grammatical variations thereof are used in a non-exclusive way. Thus, these terms may both refer to a situation in which, besides the feature introduced by these terms, no further features are present in the entity described in this context and to a situation in which one or more further features are present. As an example, the expressions “A has B”, “A comprises B” and “A includes B” may both refer to a situation in which, besides B, no other element is present in A (i.e. a situation in which A solely and exclusively consists of B) and to a situation in which, besides B, one or more further elements are present in entity A, such as element C, elements C and D or even further elements. Also, as is understood by the skilled person, the expressions "comprising a" and "comprising an" preferably refer to "comprising one or more", i.e. are equivalent to "comprising at least one".

Further, as used in the following, the terms "preferably", "more preferably", "most preferably", "particularly", "more particularly", "specifically", "more specifically" or similar terms are used in conjunction with optional features, without restricting further possibilities. Thus, features introduced by these terms are optional features and are not intended to restrict the scope of the claims in any way. The invention may, as the skilled person will recognize, be performed by using alternative features. Similarly, features introduced by "in an embodiment" or similar expressions are intended to be optional features, without any restriction regarding further embodiments of the invention, without any restrictions regarding the scope of the invention and without any restriction regarding the possibility of combining the features introduced in such way with other optional or non-optional features of the invention.

As used herein, the term "standard conditions", if not otherwise noted, relates to IUPAC standard ambient temperature and pressure (SATP) conditions, i.e. preferably, a temperature of 25°C and an absolute pressure of 100 kPa; also preferably, standard conditions include a pH of 7. Moreover, if not otherwise indicated, the term "about" relates to the indicated value with the commonly accepted technical precision in the relevant field, preferably relates to the indicated value ± 20%, more preferably ± 10%, most preferably ± 5%. Further, the term "essentially" indicates that deviations having influence on the indicated result or use are absent, i.e. potential deviations do not cause the indicated result to deviate by more than ± 20%, more preferably ± 10%, most preferably ± 5%. Thus, “consisting essentially of’ means including the components specified but excluding other components except for materials present as impurities, unavoidable materials present as a result of processes used to provide the components, and components added for a purpose other than achieving the technical effect of the invention. For example, a composition defined using the phrase “consisting essentially of’ encompasses any known acceptable additive, excipient, diluent, carrier, and the like. Preferably, a composition consisting essentially of a set of components will comprise less than 5% by weight, more preferably less than 3% by weight, even more preferably less than 1% by weight, most preferably less than 0.1% by weight of non-specified component s).

The method of producing a fermented oil preparation of the present invention may be put into practice at any scale, i.e. as a laboratory method, as a medium scale method, and/or as an industrial scale method. Moreover, it may comprise steps in addition to those explicitly mentioned above. For example, further steps may relate, e.g., to incubating the food- and/or feed-grade microorganism/oil preparation admixture with or in the absence of agitation after step a) indicated above, or to removing the food- and/or feed-grade microorganism after producing the fermented oil preparation in step b) indicated above. Moreover, one or more of said steps may be assisted or performed by automated equipment. The steps and optional additional steps are specified herein below. The method of producing a fermented oil preparation as specified herein preferably is part of a standard method of oil production, the only changes to the method of oil production being admixing at least one food- and/or feed- grade microorganism and an optional incubation step. Thus, the product of the method of producing a fermented oil preparation preferably differs from the corresponding product of a method for oil production only in that it comprises at least one constituent of the oil preparation in a detectably changed concentration and/or comprises at least one fermentation lipid as specified herein below. The term "oil" is, in principle, understood by the skilled person to relate to a composition consisting to at least 90% (w/w) of hydrophobic organic compounds and being liquid at at most 28°C, more preferably at 25°C, still more preferably at 20°C, even more preferably at 15°C, most preferably at 10°C. In accordance, the term oil preferably includes the fat portion comprised in an oil in water emulsions, i.e. the above determination whether an oil is liquid at a certain temperature is preferably made on a preparation comprising less than 10% non hydrophobic compounds, in particular water. Preferably, determining whether a composition is liquid is performed by transferring said composition into a new container at the given temperature, and determining that said composition is a liquid in case the composition assumes the shape of the new container within at most one minute. Preferably, the oil comprises, more preferably consists of, at least one oil produced by a non-mammalian, preferably eukaryotic, organism or is a mixture thereof, also preferably, the oil is not comprised in milk or a product thereof. Thus, preferably, the oil does not comprise a mineral oil and/or is not a milk-derived oil. The oil preferably comprises at least 90% (w/w), more preferably at least 95% (w/w), still more preferably at least 98% (w/w), most preferably at least 99% (w/w) lipids as specified herein below. Also preferably, the oil comprises at least 70% (w/w), more preferably at least 85% (w/w), even more preferably at least 90% (w/w), still more preferably at least 95% (w/w), most preferably at least 97% (w/w) triglycerides. Preferably, the oil is a vegetable oil, a fish oil, an algae oil, a microbial oil, an animal oil, or a mixture of any of the aforesaid, preferably is a vegetable oil or a fish oil, more preferably is a vegetable oil or a mixture of vegetable oils. Preferably, the oil is wheat germ oil, almond oil, apple seed oil, apricot kernel oil, avocado seed oil, beech nut oil, brazil nut oil, canola oil, cashew oil, castor oil, chia seeds oil, cocoa butter oil, coconut oil, corn oil, cottonseed oil, flaxseed oil, grape seed oil, grapefruit seed oil, hazelnut oil, hemp seed oil, lemon seed oil, linseed oil, macademia oil, millet seed oil, mongongo nut oil, mustard oil, olive oil, orange seed oil, palm oil, peanut oil, pear seed oil, pecan oil, perilla oil, pine nut oil, pistachio oil, pumpkin seed oil, rapeseed oil, rice bran oil, rye germ oil, safflower oil, sesame oil, soybean oil, spelt germ oil, sunflower oil, vigna mungo bean oil, walnut oil, or a mixture of any of the aforesaid. More preferably, the oil is wheat germ oil, almond oil, avocado seed oil, canola oil, cashew oil, castor oil, com oil, cottonseed oil, flaxseed oil, grape seed oil, hemp seed oil, linseed oil, millet seed oil, olive oil, peanut oil, pumpkin seed oil, rapeseed oil, rice bran oil, rye germ oil, safflower oil, sesame oil, soybean oil, spelt germ oil, sunflower oil, or a mixture of any of the aforesaid. Thus, the oil preferably is a product from an oil-rich plant part. Preferably, the oil is a cold-pressed oil, a hot-pressed oil, or an extracted oil, more preferably is a cold-pressed oil. Preferably, the oil is a food grade and/or feed grade oil, a cosmetics grade oil, and/or a pharmaceutical grade oil, more preferably is a food grade and/or feed grade oil. The oil may be a crude oil, an unclarified oil, a clarified oil, a filtered oil, a refined oil, or a mixture of the aforesaid. Preferably, at least 50%, more preferably at least 60%, still more preferably at least 70%, most preferably at least 75% of the fatty acids comprised in an oil as specified herein are unsaturated fatty acids, preferably as specified herein below. Also preferably, at least 90%, more preferably at least 95%, still more preferably at least 98% of the fatty acids comprised in an oil are present in an esterified form, preferably comprised in triglycerides as specified herein below. More preferably, at least 85%, more preferably at least 90%, still more preferably at least 95% of the fatty acids comprised in an oil are comprised therein as triglycerides as specified herein below. Preferably, the oil comprises up to 1% (w/w), preferably up to 0.75% (w/w), more preferably up to 0.5%% (w/w) water; preferably, the oil comprises of from 0.01% (w/w) to 1% (w/w) water, more preferably of from 0.05% (w/w) to 0.5% (w/w) water.

The term "lipid" is understood by the skilled person; as used herein, the term preferably relates to lipophilic organic compounds, preferably having a logarithmic octanol/water partition coefficient (log P _0/w ) of at least 0, preferably at least 1, more preferably at least 2, still more preferably at least 3, and/or preferably comprised in an oil and/or in a fermented oil preparation. As used herein, a compound is deemed to have a log P _0/w of the indicated value if there is at least one molecular species having the specified log P _0/w present at the pH of the fermented oil preparation, more preferably at a pH of 5; more preferably, a compound is deemed to have a log Po/w of the indicated value if there is at least one molecular species having the specified log Po/w present at a fraction of at least 1% of all molecular species of said compound at the pH of the fermented oil preparation, more preferably at a pH of 5. Preferably, the pH of an oil or oil preparation comprising at least 90% lipids is measured by pH titration in the presence of an appropriate pH indicator compound. As the skilled person understands, such lipophilic molecular species, even if present as a small fraction in an aqueous solution, will become continuously extracted into the oil phase of the fermented oil preparation and thus removed from the equilibrium. As a non-limiting example, propionic acid, at the pH of a typical oil, will be present as (undissociated) propionic acid and as (dissociated) propionate molecules; since the molecular species propionic acid has a log P _0/w of 0.33, it is a lipophilic compound as referred to herein. The lipid composition of a composition such as an oil can be established by the skilled person by well-established methods. Preferably, the lipid comprises, preferably is, a fatty acid, a mono-, di-, or a triglyceride, an essential oil, a carotenoid, a plant secondary metabolite, a phenolic compound, or an organic acid. As used herein, the term lipid includes lipophilic compounds present in the oil or oil preparation before admixture of the food- and/or feed-grade microorganism, i.e. animal- or plant-produced lipids, but also includes lipophilic compounds produced by the food- and/or feed-grade microorganism in the fermented oil preparation. In contrast, the term "oil lipid" is used specifically for lipophilic compounds present in the oil or oil preparation as provided, whereas the term "fermentation lipid" is used specifically for lipophilic compounds produced by the food- and/or feed-grade microorganism in the oil preparation. Thus, the oil lipid preferably comprises, preferably is, a fatty acid, a mono-, di-, or triglyceride, an essential oil, a carotenoid, a plant secondary metabolite, a phenolic compound, or an organic acid; also preferably, the fermentation lipid is a fatty acid, a mono-, or diglyceride, or an organic acid; the fermentation lipid may, however, also be a derivative of a phenolic compound or of a glycosylate produced by the food-grade microorganism e.g. by oxidation, reduction, hydratation, hydrolysis such as deglycosylation, or a similar chemical derivatization. Also, the fermentation lipid may be a compound de novo produced by the food- and/or feed-grade microorganism. The above applies mutatis mutandis to amphiphilic compounds.

The term "amphiphilic compound" is understood by the skilled person to relate to a compound having hydrophilic and lipophilic substructures: preferably, the lipophilic compound has an overall extended structure and a hydrophilic end and a lipophilic end. In accordance with the above, the term "oil amphiphile" is used herein for an amphiphilic compound present in the oil and/or the oil preparation, while the term "fermentation amphiphile" is used specifically for amphiphilic compounds produced by the food- and/or feed-grade microorganism in the oil preparation. The fermentation amphiphile preferably is a surfactant and preferably has the activity of being an antimicrobial compound, a detergent, an emulsifier, a foaming agent, or a dispersant. The fermentation amphiphile preferably is a surfactant and preferably has the activity of being a detergent, an emulsifier, a foaming agent, a dispersant, or an antimicrobial compound. Thus, preferably, the food- and/or feed-grade microorganism produces at least one fermentation lipid and/or at least one fermentation amphiphile in the fermented oil preparation.

As used herein, the term "fatty acid", unless otherwise indicated, may relate to a non-esterified fatty acid, i.e. preferably to a free fatty acid, or to an esterified fatty acid, comprised in e.g. a mono-, di- or a triglyceride or a phospholipid. For non-esterified fatty acids, the term "free fatty acid" is used herein and esterified fatty acids are referred to as "esterified fatty acids". Preferred fatty acids are naturally occurring fatty acids, preferably with an even number of carbon atoms. Preferably, the fatty acid comprises at least 8, more preferably at least 10, still more preferably at least 12 carbon atoms, more preferably of from 12 to 26, even more preferably of from 12 to 24, most preferably of from 12 to 18 carbon atoms. Preferably, the fatty acids referred to herein are free fatty acids or fatty acids comprised in mono-glycerides. Fatty acids may be straight- chain molecules or branched molecules, preferably are straight-chain molecules.

Preferably, the fatty acid is an unsaturated fatty acid (UFA), i.e. a fatty acid comprising at least one C=C double bond in the carbon chain; more preferably the UFA is selected from the list consisting of 12:1, 12:2, 12:3, 14:1, 14:2, 14:3, 16:1, 16:2, 16:3, 18:1, 18:2, 18:3, 18:4, 20:1, 20:2, 20:3, 20:4, 20:5, 22:1, 22:2, 22:3, 22:4, 22:5, 22:6, 24:1, 24:2, 24:3, 24:4, 24:5, 24:5, 24:6 fatty acids, wherein, according to standard convention, the first number indicates the number of carbon atoms in the fatty acid, and the second number indicates the number of double bonds (unsaturated bonds). As will be understood by the skilled person from the above, the term UFA includes polyunsaturated fatty acids.

Preferably, the fatty acid is a polyunsaturated fatty acid (PUFA), i.e. a fatty acid comprising at least two C=C double bonds in the carbon chain; more preferably the PUFA is selected from the list consisting of 12:2, 12:3, 14:2, 14:3, 16:2, 16:3, 18:2, 18:3, 18:4, 20:2, 20:3, 20:4, 20:5, 22:2, 22:3, 22:4, 22:5, 22:6, 24:2, 24:3, 24:4, 24:5, 24:5, 24:6 fatty acids. Also preferably, the PUFA is an omega-3, or an omega-6 unsaturated fatty acid. Also preferably, the PUFA is an omega-6, or an omega-9 unsaturated fatty acid.

The terms "monoglyceride", diglyceride" and "triglyceride" are understood by the skilled person to relate to a compound comprising a glycerol molecule esterified to one, two, or three fatty acid(s), respectively. Preferably, the esterified fatty acid(s) in the mono-, di- and triglycerides are independently selected from the fatty acids as specified herein above.

The term "oil preparation", as used herein, relates to any composition of matter consisting with a proportion of at least 10% (w/w), preferably at least 20% (w/w), more preferably at least 50% (w/w), still more preferably at least 75% (w/w), of an oil or a mixture of oils as specified herein above. Also preferably, the oil preparation comprises at most 99.5% (w/w), more preferably at most 99% (w/w), still more preferably at most 98% (w/w), even more preferably at most 95% (w/w), most preferably at most 90% (w/w) of an oil or a mixture of oils as specified herein above. Preferably, the oil preparation is liquid at a temperature of 20°C, preferably under standard conditions, more preferably the oil preparation is liquid at a temperature of 15°C, still more preferably at a temperature of 10°C, most preferably at a temperature of 5°C. As will be understood by the skilled person, the oil preparation, while being liquid at 20°C, may be processed at a different temperature, in particular a higher temperature, such as 30°C or 40°C; preferably, the oil preparation is processed at a temperature at which it is liquid. The oil preparation may comprise solid constituents, e.g. plant parts, i.e. the oil preparation may be a suspension, e.g. a slurry. Preferably, the oil preparation comprises less than 10% (w/w), preferably less than 1% (w/w), more preferably less than 0.1% (w/w), even more preferably less than 0.1% (w/w) milk lipid; most preferably, the oil preparation does not contain milk lipid. Also preferably, the oil preparation comprises less than 10% (w/w), preferably less than 1% (w/w), more preferably less than 0.1% (w/w), even more preferably less than 0.1% (w/w) animal lipid; most preferably, the oil preparation does not contain animal lipid. Further preferably, the oil preparation comprises less than 10% (w/w), preferably less than 1% (w/w), more preferably less than 0.1% (w/w), even more preferably less than 0.1% (w/w) milk protein; most preferably, the oil preparation does not contain milk protein. Also preferably, the oil preparation comprises less than 10% (w/w), preferably less than 1% (w/w), more preferably less than 0.1% (w/w), even more preferably less than 0.1% (w/w) animal protein; most preferably, the oil preparation does not contain animal protein. The oil preparation, in particular an oil preparation comprising fish oil, preferably does not comprise added salt, in particular no added NaCl. Preferably, the oil preparation is not, more preferably does not comprise, coconut oil, palm fruit oil, palm kernel oil, and/or coconut butter. Preferably, the oil preparation comprises at least 50%, more preferably at least 75%, even more preferably at least 85%, most preferably at least 90% oil as specified herein above, preferably vegetable oil as specified herein above. Most preferably, the oil preparation is an oil, preferably a vegetable oil, as specified herein above. Preferably, the oil preparation is liquid under the conditions applied to the oil preparation in step a) specified herein above and/or during an optional incubation step. The oil preparation may comprise any additional compounds deemed appropriate by the skilled person, preferably one or more compounds selected from compounds such as water, buffers, emulgators, thickening agents, processing aids, organic solvents, solid constituents, and the like. In a preferred embodiment, the oil preparation may comprise one or more additional ingredients sustaining growth of the food- and/or feed-grade microorganism, e.g. mineral salts, essential nutrients, buffering compounds, nitrogen sources, and the like. In a further preferred embodiment, although additional carbon sources are preferred to not be added to the oil preparation, a carbon source may be added, e.g. in a limiting amount to enable initial proliferation of the food- and/or feed-grade microorganism, e.g. to achieve a desired cell density. The additional components are preferably selected such as to not interfere with the activity of the food- and/or feed-grade microorganism, more preferably with the viability of the food- and/or feed-grade microorganism. Preferably, in particular in case the oil preparation is a food- and/or feed-grade oil preparation and/or the fermented oil preparation is intended for foodstuff production, the oil preparation is an educt, an intermediate, or a product of oil production. Preferably, the oil preparation is a vegetable oil preparation, a fish oil preparation, an algae oil preparation, a microbial oil preparation, or an animal oil or fat preparation, preferably is a vegetable oil preparation or a fish oil preparation, more preferably is a vegetable oil preparation, preferably is a processing product from an oil-rich plant part. Also preferably, the oil preparation comprises a crude oil, an unclarified oil, a clarified oil, a filtered oil, a refined oil, an oil-rich plant part, an oil sediment, an oil meal, or a presscake. Preferably, the oil preparation is a food grade and/or feed grade oil preparation.

Preferably, the oil preparation comprises at least 0.1% (w/w), preferably at least 0.5% (w/w), more preferably at least 2% (w/w), free fatty acids, preferably free UFAs, preferably wherein said free UFA content is the natural free UFA content of said oil preparation, preferably of the oil or oils comprised therein. Further preferably, the oil preparation comprises at least 0.05% (w/w), preferably at least 0.1% (w/w), more preferably at least 0.5% (w/w) water. Also preferably, the oil preparation comprises of from 0.1% (w/w) to 50% (w/w) water, in an embodiment of from 0.5 % (w/w) to 25% (w/w) water. Preferably, the oil preparation does not comprise a mineral oil.

The term "fermented oil preparation", as used herein, relates to an oil preparation, preferably an oil, to which a food- and/or feed-grade microorganism was admixed and wherein said admixing caused a detectable change, i.e. increase or decrease, of concentration of at least one constituent of said oil preparation, wherein the change of the concentration of a constituent includes presence of at least one new constituent not present in said oil preparation, and/or the absence of at least one constituent present in said oil preparation. In accordance, the fermented oil preferably comprises at least one constituent in a detectably changed concentration and/or comprises at least one fermentation lipid and/or at least one fermentation amphiphile as specified herein above. Thus, as used herein, production of a fermented oil preparation does not necessarily, however may, require extended periods of incubation. As the skilled person understands, the incubation time required for a change of concentration in at least one constituent to occur depends on a number of factors, including in particular the amount, preferably the proportion, of food- and/or feed-grade microorganism added to the oil preparation, temperature, pH, water activity, agitation, and the like. As used herein, the term fermented oil preparation also includes the oil preparation after partial or complete removal of the food- and/or feed-grade microorganism. Preferably, the fermented oil preparation is an oil a specified herein above. Thus, in a preferred embodiment, the oil phase and/or an interphase potentially present in the fermented oil preparation are used in applications of the fermented oil preparation.

Preferably, the feed- and/or food-grade organism produces and/or increases the concentration of a preservative in the fermented oil preparation compared to the oil preparation. The term "preservative" is, in principle, known to the skilled person to relate to a compound or mixture of compounds preventing or reducing biological and/or chemical deterioration of a perishable composition of matter. Preferably, the preservative is a substance added to an organic product, in particular a food product, to prevent loss of quality e.g. by its decomposition, by undesired microbial or chemical changes. Preferably, the preservative is an antimicrobial compound or an antioxidant compound. Preferably, the preservative is a lipophilic or amphiphilic compound as specified herein above, more preferably a lipophilic compound; thus, the preservative preferably is a fermentation lipid.

Preferably, the feed- and/or food-grade organism produces and/or increases the concentration of at least one antimicrobial compound in the fermented oil preparation compared to the oil preparation. The term "antimicrobial compound" is used herein in a wide sense including any and all compounds inhibiting growth of at least one spoilage microorganism as specified herein below. Antimicrobial compounds produced by food- and/or feed-grade microorganism are known in the art, as are methods for detecting their presence in a composition. Preferably, the presence of an antimicrobial compound in a fermented oil preparation is determined in an inhibition zone test, also known as Kirby-Bauer-test, preferably by comparing the inhibition zone size caused by the fermented oil preparation, e.g. its diameter, to the inhibition zone size caused by the oil preparation used in the production of the fermented oil preparation. As is understood by the skilled person, the fermented oil preparation and the oil preparation may be diluted, extracted, and/or otherwise pretreated before said inhibition zone test. Thus, preferably, the fermented oil preparation has an antimicrobial effect achievable with the undiluted fermented oil preparation. More preferably, the fermented oil preparation has an antimicrobial effect achievable if admixed at a fraction of 10% into a 1:1 mixture of water and wheat flour, still more preferably if admixed at a fraction of 1% into a 1 : 1 mixture of water and wheat flour. Preferably, the antimicrobial compound is an antifungal compound, more preferably an anti molding compound. Also preferably, the antimicrobial compound is a lipid as specified herein above, i.e. preferably is a lipophilic compound, preferably having a logarithmic octanol/water partition coefficient (log P _0/w ) of at least 0, preferably at least 1, more preferably at least 2, still more preferably at least 3. Thus, preferably, the antimicrobial compound has a good solubility in the fermented oil preparation as specified herein. Preferably, the antimicrobial compound comprises, more preferably is, a free fatty acid, a fatty acid monoglyceride, a fatty acid diglyceride, a carotenoid, a plant secondary metabolite, a phenolic compound, or an organic acid, or a derivative thereof, produced by the food- and/or feed-grade microorganism.

Preferably, the fatty acid is a "hydroxy-unsaturated fatty acid" (OH-UFA), wherein said term relates to an unsaturated fatty acid as specified herein above, comprising at least one hydroxyl group attached to the carbon chain; as the skilled person understands, as used herein, the term hydroxyl group does not include the -OH group which is part of the carboxyl group of a free fatty acid. Preferably, the OH-UFA comprises at least one C=C double bond, i.e. is a hydroxyl- unsaturated fatty acid (OH-UFA) or is a hydroxyl-polyunsaturated fatty acid OH-PUFA. Preferably, the OH-group of the OH-UFA is located at the x-2 or x+2 position relative to a C=C double bond, with x being the position of a carbon atom involved in said double bond; preferably, the OH-group is located two carbon atoms upstream or downstream of a C=C double bond. Preferably, the OH-group is located close to the middle of the OH-UFA molecule, preferably at a position n/2±(n/2-4), with n being the number of carbon atoms in the OH-UFA, more preferably at a position n/2±4, n/2±3, n/2±2, or n/2± 1 , preferably n/2±3, n/2±2, or n/2± 1 , still more preferably n/2±2 or n/2± 1 , most preferably n/2±l (Liang et al. (2020) Food Research International 134:109237). The OH-UFA may comprise more than one OH-groups, preferably comprises exactly one OH-group. Preferably, the OH-UFA is a fermented lipid as specified herein above. Preferably, said OH-UFA is not (9Z,12R)-12-Hydroxy octadec-9-enoic acid (ricinoleic acid).

Preferably, the OH-UFA is a hydration product of a UFA comprised in said oil preparation and/or produced by said food- and/or feed-grade microorganism; thus, the food- and/or feed- grade microorganism preferably comprises a fatty acid hydratase (EC 4.2.1), in particular a UFA hydratase, preferably a PUFA hydratase. Also preferably, the monoglyceride and/or the free fatty acid is a hydrolysis product of a glyceride comprised in the oil preparation. Thus, preferably, the food- and/or feed-grade microorganism comprises, preferably secretes, a lipase, preferably a triacylglycerol acylhydrolase (EC 3.1.1.3), a diacylglycerol acylhydrolase, and/or a monoacylglycerol acylhydrolase, preferably a triacylglycerol acylhydrolase and/or a diacylglycerol acylhydrolase. It is, however, also envisaged that the food- and/or feed-grade microorganism is devoid of an extracellular lipase, e.g. in cases where the triacylglycerol content of the oil preparation is preferred not to change.

The term "organic acid" produced by a feed- and/or food-grade is understood by the skilled person and includes in particular lipophilic organic acids produced by the feed- and/or food- grade organism via fermentation, e.g. propionic acid, benzoic acid, vanillic acid, hydrocinnamic acid, p-coumaric acid, salicylic acid, and azelaic acid (cf. Siedler et al. (2019), Curr Op Biotechnol 56:138); or from amino acids, e.g. indolelactic acid, phenyllactic acid, and the like (ibd.).

Secondary metabolites are known in the art as metabolites not having a function in the primary metabolism of an organism, in particular a plant cell. Secondary metabolites having antimicrobial activity are known in the art as well, in particular phenolic compounds. The term "phenolic compound", as used herein, relates to compounds comprising at least one aromatic ring, preferably a phenol ring. As referred to herein, phenolic compounds are compounds produced by a living organism, preferably a plant or microorganism, preferably a feed- and/or food-grade microorganism. Preferably, the phenolic compound is a phenol, preferably a phenolic acid such as a benzoic acid or a cinnamic acid, or a derivative thereof; or is a coumarin. Also preferably, the phenolic compound is a polyphenol, such as a flavonoids, e.g. a flavone, an isoflavone such as genistein, a flavanone, a flavanol, a flavonol, an anthocyanin, or a derivative thereof; or is a tannin. Corresponding compounds have been described e.g. in Siedler et al. (loc. cit.). Preferably, the antimicrobial compound as referred to herein is an aglycon produced by a feed- and/or food-grade from a plant secondary metabolite, in particular a plant phenolic compound.

The term "antioxidant" is understood by the skilled person to include each and every compound preventing or slowing oxidation of a chemical compound, preferably chemical and/or enzymatic oxidation. As used herein, the term relates to a compound produced by a feed- and/or food-grade organism having the activity of preventing or slowing oxidation of a perishable organic composition, in particular an oxidizable organic composition. Thus, the antioxidant as referred to herein preferably prevents or slows oxidation of food products, such as in rancidifi cation, e.g. of oil or fat, and/or enzymatic browning or food, e.g. of fruits. Thus, preferably, the antioxidant is a carotenoid, vitamin E, a polyphenol, a phenolic alcohols, a secoiridoid, a lignan, Coenzyme Q10, or an ascorbyl-fatty acid. Preferred carotenoids are lycopene, beta-carotene, and astaxanthin; a preferred polyphenol is a tocopherol.

The term "spoilage microorganism" is understood by the skilled person to relate to any and all microorganisms causing spoilage of a product. Preferably, the presence of a spoilage microorganism in a product causes the product to become unfit for the intended use, e.g. human consumption. Also preferably, potential growth of the spoilage microorganism in a product causes a reduction in storability of the product, e.g. a reduction of its best before period. Preferably, the spoilage microorganism is a fungus, in particular a yeast, or a bacterium, more preferably a fungus. More preferably, the spoilage microorganism is a filamentous fungus, preferably a mold.

Preferably, the fermented oil preparation comprises one or more compound(s), optionally further compound(s), produced by the food- and/or feed-grade microorganism being a processing agent and/or a nutritional agent.

Also preferably, the feed- and/or food-grade organism produces and/or increases the concentration of a texturizer in the fermented oil preparation compared to the oil preparation. The term "texturizer" is, in principle, known to the skilled person to relate to a compound or mixture of compounds modifying texture of a composition, in particular of a foodstuff or feedstuff. Preferably, the texturizer modifies at least one processing property of a composition. Thus, the texturizer preferably is a processing aid. The processing aid preferably modifies at least one physical of chemical property of a composition, in particular de-mixing properties, e.g. emulsion stability, foaming properties, viscosity, and product consistency, preferably thus providing a stable structure of the food hence increasing its shelf-life. Preferably, the texturizer is a sensory enhancer, wherein the sensory enhancer preferably modifies at least one of a tactile property, such as crunchiness, fluffmess, chewiness, mouthfeel; an audible property, such as crunching sound or foam sound; or an optical property, such as color and volume. Preferably, the texturizer enhances at least one sensory property of a composition when present therein, compared to a composition lacking said texturizer. Thus, the term texturizer in particular includes substitute compounds, e.g. compounds usable as a substitute for whipping cream. Preferably, the texturizer is a substance added to an organic product, in particular a food product, to improve or maintain its sensory properties. Preferably, the texturizer is a compound modulating phase separation, preferably delaying and/or preventing phase separation, in particular of a an emulsion or a foam; the texturizer may, however, also be a compound enhancing phase separation, e.g. as an antifoaming agent. Thus the texturizer may be a surfactant. The texturizer preferably comprises, more preferably is, a compound selected from the list consisting of an emulsifier, a foaming agent, a foam stabilizer, and an antifoaming agent. As the skilled person understands, a specific texturizer may be a member of more than one of the aforesaid compound groups; e.g. lecithins are known as emulsifiers as well as as foam stabilizers. Preferably, the texturizer is a lipophilic compound as specified herein above; thus, the texturizer preferably is a fermentation lipid or a fermentation amphiphile. Also preferably, the texturizer is selected from the list consisting of fatty acids and esters thereof, mono- and diglycerides, lipopeptides, lipoproteins, glycolipids, glycolipoproteins, and amphiphilic peptides and proteins. In a preferred embodimet, the texturizer is selected from the list consisting of fatty acids and esters thereof, mono- and diglycerides, lipopeptides, lipoproteins, glycolipids, glycerophospholipids, glycolipoproteins, and amphiphilic peptides and proteins. Also preferably, the texturizer is a component of the cell membrane and/or cell wall of a food and/or feed-grade organism, preferably selected from the list consisting of phospholipids, glycerophospholipids, phosphatidylcholines, phosphatidylethanolamines, phosphatidylinositiols, and lipoteichoic acids.

The term "emulsifier" is known in the art to relate to any compound enhancing dispersion of one liquid within another. Preferably, the emulsifier is a mono- or diglyceride, or a lecithin.

The term "foaming agent", as used herein, relates to each and every compound increasing the propensity of a composition to foam, e.g. when stirred, bubbled, whipped or shaken. The foaming agent preferably is an amphiphilic compound, in particular a glycolipid, a lipopeptide, a lipoprotein, a glycoprotein or a glycolipopeptide. In a preferred embodiment, the foaming agent preferably is an amphiphilic compound, in particular a glycolipid, a glycerophospholipid, a lipopeptide, a lipoprotein, a glycoprotein or a glycolipopeptide. Similarly, the term "foam stabilizer" is used herein to relate to any compound stabilizing a foam. Preferably, the foam stabilizer is a lecithin. The emulsifier and/or foaming agent preferably are used in the production of whipped cream, ice cream, cakes, meringue, souffles, mousse, filling, mayonnaise, hollandaise sauce, homogenized milk, or vinaigrette. In pharmaceutics, hairstyling, personal hygiene, or cosmetics, emulsifiers and/or foaming agents be used in the production of creams, ointments, liniments (balms), pastes, films, liquids, or nanoemulsions.

The term "antifoaming agent" is understood by the skilled person to relate to any and all compounds reducing or preventing foam formation. The antifoaming agent preferably is stearic acid or a salt thereof. Preferably, the antifoaming agent is used to enhance phase separation of an emulsion, e.g. an oil-in-water emulsion.

As used herein, the term "food-grade" relates to a compound or organism being safe for human consumption. Databases of food-grade compounds and organisms are available to the skilled person. The above applies mutates mutandis to the term "feed-grade", which relates to a compound or composition being safe for animal consumption, i.e. for use as feed. For the avoidance of doubt, compositions generally referred to as "pet food" are comprised in the term "feed" as used herein. As used herein, a compound or organism being food-grade is deemed feed-grade as well.

In accordance with the above, the term "food- and/or feed-grade microorganism" relates to a microorganism, preferably a bacterium or fungus, more preferably a bacterium, being safe for human and/or animal consumption, or being safe for use of the production of foodstuffs, beverages or feeds suitable for human or animal consumption, respectively. Preferably the food- and/or feed-grade microorganism is a food-grade microorganism, i.e. has a long demonstrated history of safe use. Preferably, the food- and/or feed-grade microorganism comprises living cells of a food- and/or feed-grade microorganism. Also preferably, the food- and/or feed-grade microorganism comprises inactivated cells of a food- and/or feed-grade microorganism; in such case, the inactivated cell preferably comprise at least one enzyme activity, preferably as specified herein above. Preferably, the food- and/or feed-grade microorganism is a species or strain from as defined and/or as listed in Bourdichon et al, Bulletin of the International Dairy Federation 495/2018, in a preferred embodiment 514/2022 (updates of the Bulletins of the IDF No 377-2002, No 455-2012 and No 495-2018, respectively). In a preferred embodiment, the food- and/or feed-grade microorganism is a microorganism isolated as such from nature, from food, or feed, i.e. a microorganism occurring naturally in at least one of said habitats.

Preferably, the food- and/or feed-grade microorganism is a bacterium, more preferably a strain from an Acetobacter spp., a Bacillus spp., a Bifidobacterium spp., a Carnobacterium spp., a Enterococcus spp., a Gluconoacetobacter spp., a member of the family Lactobacillaceae such as Lactobacillus spp., Agrilactobacillus spp., Amylolactobacillus, Companilactobacillus spp., Fructilactobacillus spp., Furfurilactobacillus spp., Lacticaseibacillus spp., Lactiplantibacillus spp., Lacticaseibacillus spp., Lapidilactobacillus spp., Latilactobacillus spp., Lentilactobacillus spp., Levilactobacillus spp., Ligilactobacillus spp., Limosilactobacillus spp., Liquorilactobacillus spp., Loigolactobacillus spp., Paucilactobacillus spp., Schleiferilactobacillus spp., Secundilactobacillus spp., a Lactococcus spp., a Leuconostoc spp., a Pediococcus spp., a Propionibacterium spp., a Staphylococcus spp., a Streptococcus spp., a Tetragenococcus spp., or a Weissella spp. Also preferably, the feed- and/or food-grade is an eukaryotic organism, preferably a fungus, in particular a yeast, more preferably strain from a Candida spp., a Cyberlindenera spp. a Deboryomyces spp., a Dekkera spp., a Kluyveromyces spp., a Pichia spp., a Saccharomyces spp., or a Zygosaccharomyces spp. Also preferably, the feed- and/or food-grade is a mold, preferably a strain of an Aspergillus spp., a Fusarium spp., a Mucor spp., a Penicillium spp, or a Rhizopus spp. Preferably, the feed- and/or food-grade organism produces at least one fermentation lipid as specified herein above.

In a preferred embodiment, the fermented oil preparation comprises at least one preservative, preferably an antimicrobial compound, and the food- and/or feed-grade microorganism is a strain from Lactiplantibacillus spp., Lactobacillus spp., Companilactobacillus spp., Fructilactobacillus spp., Lentilactobacillus spp., or Furfurilactobacillus spp., preferably is a strain of Lactiplantibacillus plantarum, Lactiplantibacillus plantarum, Lactiplantibacillus plantarum, Lactobacillus acidophilus, Lactobacillus johnsonii, Lactobacillus johnsonii, Lactobacillus delbrueckii, Lactobacillus helveticus, Lactobacillus gasseri, Lactobacillus amylovorus, Companilactobacillus farciminis, Companilactobacillus farciminis, Fructilactobacillus sanfrancisciensis, Lactobacillus acetolerans, Fructilactobacillus fructivorans, Lentilactobacillus buchneri, Lactiplantibacillus plantarum, Lactobacillus amylovorus, Furfurilactobacillus rossiae, Lactobacillus gasseri; more preferably is Lactiplantibacillus plantarum LCT409, Lactiplantibacillus plantarum LCT1204, Lactiplantibacillus plantarum LCT703, Lactobacillus acidophilus LCT718, Lactobacillus johnsonii LCT189, Lactobacillus johnsonii LCT986, Lactobacillus delbrueckii LCT41, Lactobacillus helveticus LCT1601, Lactobacillus gasseri LCT1663, Lactobacillus amylovorus LCT612, Companilactobacillus farciminis LCT420, Companilactobacillus farciminis LCT1916, Fructilactobacillus sanfrancisciensis LCT1117, Lactobacillus acetolerans LCT1244, Lactiplantibacillus plantarum LCT1478, Fructilactobacillus fructivorans LCT1856, Lentilactobacillus buchneri LCT403, Lactiplantibacillus plantarum LCT1308, Lactobacillus amylovorus LCT610, Furfurilactobacillus rossiae LCT1431, or Lactobacillus gasseri LCT1663. In a preferred embodiment, the fermented oil preparation comprises at least one preservative, preferably an antimicrobial compound, and the food- and/or feed-grade microorganism is Lentilactobacillus buchneri LCT403, Lactiplantibacillus plantarum LCT1308, and/or Lactobacillus amylovorus LCT610.

In an also preferred embodiment, the fermented oil preparation comprises at least one preservative, preferably an antioxidant compound, and the food- and/or feed-grade microorganism is a strain of Lentilactobacillus spp., Lactiplantibacillus spp., Lactobacillus spp.; preferably a strain of Lentilactobacillus buchneri, Lactiplantibacillus plantarum, or Lactobacillus amylovorus, more preferably is Lentilactobacillus buchneri LCT403, Lactiplantibacillus plantarum LCT1308, or Lactobacillus amylovorus LCT610.

In an also preferred embodiment, the fermented oil preparation comprises at least one texturizer, preferably an emulsifier, and the food- and/or feed-grade microorganism is a strain of Furfurilactobacillus spp., Lactobacillus spp., Lentilactobacillus spp., Companilactobacillus spp., Saccharomyces, spp., Bifidobacterium spp., Leuconostoc spp., or Lactiplantibacillus spp., preferably a strain of Furfurilactobacillus rossiae, Lactobacillus gasseri, Lentilactobacillus buchneri, Companilactobacillus farciminis, Companilactobacillus farciminis, Lactobacillus amylovorus, Saccharomyces cerevisiae, Bifidobacterium breve, Leuconostoc mesenteroides L, Lactobacillus amylovorus, Lactiplantibacillus plantarum, or Lactobacillus johnsonii, more preferably is Furfurilactobacillus rossiae LCT1432, Lactobacillus gasseri LCT1663, Lentilactobacillus buchneri LCT403, Companilactobacillus farciminis LCT2023, Companilactobacillus farciminis LCT1923, Lactobacillus amylovorus LCT659, Saccharomyces cerevisiae DSM70424, Bifidobacterium breve DSM20091, Leuconostoc mesenteroides L64, Lactobacillus amylovorus LCT610, Lactiplantibacillus plantarum LCT1308, or Lactobacillus johnsonii LCT986. The method of producing a fermented oil preparation comprises a step (a) admixing at least one food- and/or feed-grade microorganism to said oil preparation. The terms "mixing" and "admixing" are understood by the skilled person and are used interchangeably herein. Preferably, the terms include any and all measures deemed appropriate by the skilled person and causing the indicated components and optional further components to become mixed, preferably to homogeneity. Preferably, the food- and/or feed-grade microorganism and the oil preparation are admixed to obtain a suspension of food- and/or feed-grade microorganism cells in the oil preparation, or an emulsion of liquid drops comprising food- and/or feed-grade microorganism cells in the oil preparation, or a mixture of a suspension and an emulsion. Preferably, admixing comprises stirring. Unless otherwise indicated, the compounds can be added for mixing in any arbitrary order. Also, components may be added in a premixed form; e.g. the food- and/or feed-grade microorganism may be admixed before addition to other components or may be provided as a mixture with other food- and/or feed-grade microorganisms. Preferably, the food- and/or feed-grade microorganism is admixed from a pure culture, which may, e.g. comprise components from the medium used in the production of the culture, or from a storage medium. The food- and/or feed-grade microorganism may, however, also be provided as a purified cell suspension, e.g. as a washed culture resuspended in an appropriate liquid deemed appropriate by the skilled person, e.g. water or physiological saline solution. The food- and/or feed-grade microorganism may also be provided and admixed from a dry preparation, e.g. as a freeze-dried powder.

The food- and/or feed-grade microorganism may be admixed to the oil preparation at any step of oil production deemed appropriate by the skilled person, e.g. preferably before, during, and/or after pressing and/or extraction, preferably before and/or during pressing and/or extracting. As will be understood, addition of the food- and/or feed-grade microorganism e.g. to oil-rich plant parts before pressing also causes the food- and/or feed-grade microorganism to become admixed to the extracted oil or oil preparation. Preferably, the food- and/or feed-grade microorganism is admixed to the oil preparation, preferably to the oil, after pressing and/or after extraction.

The method of producing a fermented oil preparation may further comprise an optional step of incubating the admixture of the food- and/or feed-grade microorganism and the oil preparation. Preferably, the incubation step is performed after at least one pressing and/or extraction step was performed on the oil preparation, preferably after milling, grinding, crushing, treshing, flaking, and/or pressing. More preferably, the incubation is performed during a sedimentation process and/or before an optional filtration and/or centrifugation step. Preferably, said incubation is performed under conditions, in particular time and temperature, suitable for the desired activity of the food- and/or feed-grade microorganism to occur; in accordance, the admixture is preferably incubated under conditions suitable for the relevant enzymatic reaction(s) to occur. Preferably, the incubation step is performed under conditions suitable for the food- and/or feed-grade microorganism to proliferate, survive, or to have a decimal reduction time of at least 1 h, preferably at least 24 h, more preferably at least 1 week. Thus, incubation is preferably performed at a temperature of from 0°C to 50°C, preferably of from 2°C to 37°C, still more preferably of from 4° to 25°C. The incubation conditions preferably are adjusted such as to reduce detrimental effects on other constituents of the oil preparation; in consequence, the incubation temperature does not necessarily have to be, however may be, at the optimum temperature for the desired enzymatic reaction. Thus, it may be preferable to incubate at an extended period at 4°C over a short incubation at 37°C. In accordance, incubation time will be adjusted so as to allow the desired enzymatic reaction(s) to a desirable extent. Incubation may also involve an incubation under varying temperatures, e.g. in the form of a pre-defmed temperature profile over time. Incubation, in particular in case it is performed over extended periods, may require additional parameters to be adjusted, e.g. protection of the admixture from light and/or oxygen. Thus, the incubation step may be performed under microaerobic or anaerobic conditions. The incubation step may also include agitation of the admixture and/or aeration. The incubation step may also be integrated into customary steps in the manufacture of an oil preparation; e.g., in production of a plant oil such as sunflower oil or olive oil, the incubation step may be integrated into the customary sedimentation or clarification step, optionally with minor adaptations, by adding the food- and/or feed-grade microorganism at any step before or during the sedimentation step.

The method of producing a fermented oil preparation may further comprise an optional step of partially of completely inactivating the food- and/or feed-grade microorganism. Steps for inactivating a food- and/or feed-grade microorganism are known in the art and include in particular selective heating steps to inactivate the cells of the food- and/or feed-grade microorganism. Preferably, such an inactivating step is a step of pasteurization, tyndallization, or heat sterilization. However, since the food- and/or feed-grade microorganism is not harmful to humans and/or animals even after ingestion, inactivation of the food- and/or feed-grade microorganism may in many cases not be necessary, but is preferred nonetheless. The method of producing a fermented oil preparation may further comprise an optional step of removing cells of the food- and/or feed-grade microorganism from the fermented oil preparation. Again, methods for removing microbial cells from an oil preparation are known in the art, and include e.g. centrifugation, filtration, sedimentation, lysis of cells, or any other method deemed appropriate by the skilled person. The removal of cells of the food- and/or feed- grade microorganism may be partially, e.g. to remove turbidity in the product, or completely, e.g. to produce a fermented oil preparation devoid of any living cells, e.g. to increase the shelf- life of the product. Again, since the food- and/or feed-grade microorganism is not harmful to humans and/or animals, removal of cell of the food- and/or feed-grade microorganism may in many cases not be necessary, but is preferred nonetheless.

Advantageously, it was found in the work underlying the present invention that food- and/or feed-grade microorganisms produce desirable compounds when admixed to an organic oil, imparting improved properties on the resulting oil.

The definitions made above apply mutatis mutandis to the following. Additional definitions and explanations made further below also apply for all embodiments described in this specification mutatis mutandis.

The present invention further relates to a composition comprising a fermented oil preparation obtained or obtainable according to the method of producing a fermented oil of the present invention.

The term "composition", as used herein, includes any and all compositions of matter having the indicated properties. Preferably, the composition comprising a fermented oil preparation is the fermented oil preparation or the oil fraction thereof as specified herein above. More preferably, the composition comprising a fermented oil preparation comprises a fermented oil preparation as specified herein above at a weight proportion of at least 1% (w/w), preferably at least 10% (w/w), more preferably at least 25% (w/w), still more preferably at least 50% (w/w), still more preferably at least 75% (w/w), still more preferably at least 85% (w/w), even more preferably at least 90% (w/w), most preferably at least 95% (w/w). Also preferably, the composition comprising a fermented oil preparation comprises a fermented oil preparation as specified herein above at a weight proportion of up to 95% (w/w), preferably up to 50% (w/w), more preferably up to 10% (w/w), still more preferably up to 1% (w/w), even more preferably up to 0.1% (w/w). Preferably, the composition comprising a fermented oil preparation comprises the fermented oil preparation at a weight proportion of from 0.1% (w/w) to 95% (w/w), more preferably of from 1% (w/w) to 90% (w/w), most preferably of from 10% (w/w) to 85% (w/w). Preferably, the composition comprising a fermented oil preparation is a foodstuff or feed product, more preferably a foodstuff. Preferably, the composition comprising a fermented oil preparation comprises at least one of a preservative, a texturizer, and a nutritional agent, produced by the food- and/or feed-grade microorganism. Also preferably, the composition comprising a fermented oil preparation comprises less than 0.5% (w/w), preferably less than 0.05% (w/w), more preferably less than 0.005% (w/w), of (9Z,12R)-12-Hydroxy octadec-9- enoic acid (ricinoleic acid) and esters thereof. Preferably, the composition comprising a fermented oil preparation is a perishable organic product with improved properties as specified herein below. Preferably, the composition comprising a fermented oil preparation is an organic product with improved properties as specified herein below

The present invention also relates to a method of producing an organic product with improved properties, comprising admixing a fermented oil preparation produced or producible according to the method of producing a fermented oil preparation of the present invention or a product thereof to said organic product or perishable organic product, thereby improving its properties.

The term "organic product" includes any and all compositions comprising at least one organic compound, wherein the weight proportion of organic compound(s) is at least 1% (w/w), preferably at least 5% (w/w), more preferably at least 10% (w/w), still more preferably at least 50% (w/w). Preferably, the organic compound comprised is one or more compounds selected from the list consisting of an oil, preferably as specified herein above, a flour, a fat, a protein, a fruit, a vegetable, a dairy product, a meat, a cereal product, a candy, a sauce, a cholate, a plant based protein foodstuff, a non-dairy topping, a herb, a spice, or any other ingredient deemed appropriate by the skilled person.

In accordance, the organic product preferably is a perishable organic product. The term "perishable organic product", as used herein relates to an organic product as specified herein above, wherein the shelf life is limited by biological, chemical and/or physical processes, e.g. spoilage, preferably microbial, enzymatic and/or chemical spoilage, demixing of components, degradation of vitamins, and the like. Thus, the shelf life of the perishable organic product may be limited by microbial spoilage, preferably growth of at least one spoilage microorganism in and/or on the perishable organic product; as the skilled person understands, spoilage microorganisms and/or chemical spoilage may produce undesirable compounds in the perishable organic product, which may cause an off flavor and/or off color of the perishable organic product and/or may be toxic if ingested. Preferably, production of these undesirable compounds is reduced or prevented by the fermented oil preparation. Also, physico-chemical processes may cause an undesirable effect on a perishable organic product, e.g. on its flavor, taste, and/or texture. Also preferably, the perishable organic product is prone to spoilage by fungal growth, preferably by molding, more preferably by Eurotium spec, Wallemia spec, Alternaria spec., Phytophthora spec, Colletotrichum spec, Fusarium spec., Rhizopus spec, Botrytis spec, Sclerotinia spec., Geotrichum spec., Pichia spec., Paecilomyces spec., Stachybotrys spec., Cladosporium spec., Mucor spec., Aspergillus spec and/or Penicillium spec. Preferably, the perishable organic product is a foodstuff or beverage, a food supplement, a feed including pet food, a pharmaceutical preparation, or a cosmetic preparation. More preferably, the perishable organic product is a baked product. Preferably, the perishable organic product is a product produced under "organic" standards, in particular in the absence of artificial food additives, preservatives, and the like.

Also in accordance, the organic product preferably is a food or feed product, more preferably a processed food or feed product. Preferably, shelf life by the organic product is limited by undesirable texture changes and/or processing properties of the organic properties require improvement.

The term "improved" properties, as used herein, relates to an improvement of the product increasing its shelf-life, sensorial properties, and/or nutritional value, increasing its value for a consumer and/or simplifying its production. Preferably, the improved properties are an increased shelf-life, preferably by stabilization of a foam or by impeding de-mixing of components of a food product, or lower susceptibility to molding. The improved properties may, however, also be improved appearance, e.g. caused by a coloring compound in the fermented oil product, improved smell and/or taste, e.g. caused by a flavoring compound in the fermented oil product, and/or a health benefit, e.g. caused by a nutrient comprised in the fermented oil preparation or by suppression of molding by the fermented oil preparation.

The present invention further relates to an organic product, preferably a perishable organic product, with improved properties, produced or producible according to the method according to the method of producing an organic product of the present invention.

The present invention also relates to a microorganism producing at least one preservative from an oil preparation according to the present invention, or a composition comprising a fermented oil preparation of the present invention, for use in medicine, and/or for use in preventing food or feed poisoning, preferably fungal food or feed poisoning.

The term “preventing” refers to retaining health with respect to the diseases or disorders referred to herein, in particular food or feed poisoning. Preferably, said preventing comprises admixing of at least one microorganism producing a preservative and/or a composition comprising a fermented oil preparation, both as specified elsewhere herein, to an organic composition for human and/or animal consumption, preferably a foodstuff or a feed. It is to be understood that prevention may not be effective in all organic compositions treated according to the present invention and in all subjects ingesting such treated food or feed. However, the term requires that, preferably, a statistically significant portion of subjects of a cohort or population are effectively prevented from suffering from a disease or disorder referred to herein or its accompanying symptoms. Preferably, a cohort or population of subjects is envisaged in this context which normally, i.e. without preventive measures according to the present invention, would develop a disease or disorder as referred to herein. Whether a portion is statistically significant can be determined without further ado by the person skilled in the art using various well known statistic evaluation tools, e.g., determination of confidence intervals, p-value determination, Student ^' s t-test, Mann- Whitney test etc. Preferred confidence intervals are at least 90% (w/w), at least 95% (w/w), at least 97% (w/w), at least 98% (w/w) or at least 99 %. The p-values are, preferably, 0.1, 0.05, 0.01, 0.005, or 0.0001. Preferably, the treatment shall be effective for at least 10%, at least 20% at least 50%, at least 60%, at least 70%, at least 80%, or at least 90% of the subjects of a given cohort or population.

The term "subject", as used herein, relates to an animal, preferably a vertebrate, more preferably a mammal, preferably to a livestock, like a cattle, a horse, a pig, a sheep, or a goat, to a companion animal, such as a cat or a dog, or to a laboratory animal, like a rat, mouse, or guinea pig. Most preferably, the subject is a human.

The term "food poisoning", as used herein, relates to any disease caused by ingestion of food or feed spoiled by a spoilage microorganism or by oxidation as specified herein above. As the skilled person understands, a spoilage microorganism does not necessarily have to be present in the ingested food or feed, since the disease may be mediated by one or more metabolites produced and secreted by the spoilage microorganism. Preferably, the food poisoning is a disease caused by ingestion of a fungal toxin, in particular mycotoxins such as aflatoxin, citrinin, fumonisins, ochratoxin, patulin, trichotecenes, zearalenone, ergotamine or of a bacterial toxin, in particular exo- or endotoxins such as botulinum neurotoxins, tetanus toxin, staphylococcal toxins, and the like. Food poisoning may be an acute disease, accompanied by symptoms such as nausea, vomiting, diarrhea, and the like, or may be a chronic type of disease, such as induction of liver cancer by chronic subacute aflatoxin intoxication.

The present invention moreover relates to a use of a food- and/or feed-grade microorganism according to the present invention in the manufacture of an organic product; said use, preferably, comprises admixing a fermented oil preparation produced with said microorganism to said organic product.

The present invention also relates to a method for adapting a food- and/or feed-grade microorganism to growth in an oil preparation, comprising

(a) contacting said food- and/or feed-grade microorganism with an oil preparation comprising at least 10% (w/w) oil,

(b) contacting the said food- and/or feed-grade microorganism with an oil preparation comprising at least 50% (w/w) oil; and

(c) thereby adapting a food- and/or feed-grade microorganism to growth in an oil preparation.

The method for adapting a food- and/or feed-grade microorganism to growth in an oil preparation may comprise steps in addition to those specified herein above; further steps may e.g. relate to contacting the food- and/or feed-grade microorganism to oil preparations comprising intermediate and/or even higher oil concentrations, e.g. at least 25% (w/w), at least 75% (w/w), or at least 90% (w/w). In the method for adapting a food- and/or feed-grade microorganism, steps (a) and (b) are performed in the given order, i.e., the food- and/or feed- grade microorganism first contacted with an oil preparation comprising at least 10% (w/w) oil, and thereafter with an oil preparation comprising at least 50% (w/w) oil. Preferably, steps (a) and/or (b) comprise an incubation at a temperature suitable for growth of the food- and/or feed- grade microorganism for a time frame independently selected from at least 1 day, at least 2 days, at least 3 days, at least 5 days, at least 7 days, at least 2 weeks, and at least 3 weeks. Preferably, the oil preparation is agitated during such (an) incubation period(s)

In the context of the method for adapting a food- and/or feed-grade microorganism to growth in an oil preparation, the oil preparation may comprise one or more additional ingredients sustaining growth of the food- and/or feed-grade microorganism, e.g. mineral salts, essential nutrients, buffering compounds, carbon sources, nitrogen sources, and the like.

The present invention also relates to a food- and/or feed-grade microorganism adapted for growth in an oil preparation comprising at least 50% (w/w) oil, preferably obtained or obtainable according to the method for adapting a food- and/or feed-grade microorganism to growth in an oil preparation.

Preferably, the food- and/or feed-grade microorganism adapted for growth in an oil preparation is comprised in a composition comprising further compounds, e.g. compounds improving and/or maintaining viability of the food- and/or feed-grade microorganism during storage. Appropriate compounds are selected by the skilled person depending on the type of food- and/or feed-grade microorganism and on intended use. Thus, the aforesaid composition may be e.g. be a starter culture, e.g. a frozen, cooled, or lyophilized starter culture.

As will be understood by the skilled person, the method for adapting a food- and/or feed-grade microorganism to growth in an oil preparation preferably enables provision of a food- and/or feed-grade microorganism requiring only a minor adaptation phase for growth in an oil preparation. Thus, the food- and/or feed-grade microorganism adapted for growth in an oil preparation preferably has only a shortened or absent lag phase during growth in an oil preparation compared to a non-adapted food- and/or feed-grade microorganism. Preferably, the time required for a first doubling of said adapted food- and/or feed-grade microorganism in an oil preparation comprising at least 50% (w/w) oil is at most seven days, preferably at most four days in case the food- and/or feed-grade microorganism is a eukaryotic organism, and is at most 7 days, preferably at most two days, in case the food- and/or feed-grade microorganism is a bacterium, in each case under otherwise optimal conditions for growth of the food- and/or feed- grade microorganism. Thus, e.g. in case the food- and/or feed-grade microorganism is a Lactobacillus strain, the time required for a first doubling of said Lactobacillus strain in an oil preparation comprising a 1 : 1 mixture of wheat germ oil and YD A medium preferably is at most seven days, more preferably at most two days at 30°C, wherein YD A medium preferably comprises, more preferably consists of, 25 g/L yeast extract, 20 g/1 glucose, 2 g/L di- ammonium-hydrogencitrate, 5 g/L Na-acetate, O.lg/L Mg-sulfate heptahydrate, 0.005 g/L Mn(II)-sulfate monohydrate, 2g/L di-potassium-hydrogenphosphate.

In view of the above, the following embodiments are particularly envisaged:

Embodiment 1 : A method of producing a fermented oil preparation from an oil preparation, said method comprising

(a) admixing at least one food- and/or feed-grade microorganism to said oil preparation;

(b) thereby producing a fermented oil preparation.

Embodiment 2: The method of embodiment 1, wherein said food- and/or feed-grade microorganism catalyzes a change in composition of said fermented oil preparation compared to said oil preparation.

Embodiment 3: The method of embodiment 2, wherein said change in composition comprises production of a lipophilic compound not present in the oil preparation and/or a change in concentration of a lipophilic compound present in the oil preparation; and/or comprises production of an amphiphilic compound not present in the oil preparation and/or a change in concentration of an amphiphilic compound present in the oil preparation.

Embodiment 4: The method of embodiment 3, wherein said lipophilic compound is a compound having a logarithmic octanol/water partition coefficient (log Po/w) of at least 0, preferably at least 1, more preferably at least 2, still more preferably at least 3.

Embodiment 5: The method of any one of embodiments 2 to 4, wherein said lipophilic compound is a preservative.

Embodiment 6: The method of any one of embodiments 1 to 5, wherein said fermented oil preparation comprises a preservative produced by said food- and/or feed-grade microorganism, preferably wherein said preservative is a lipophilic compound or an amphiphilic compound. Embodiment 7: The method of any one of embodiments 1 to 6, wherein said preservative is an antimicrobial compound or an antioxidant, preferably is an antimicrobial compound. Embodiment 8: The method of any one of embodiments 1 to 7, wherein said fermented oil preparation has an antimicrobial effect achievable with the undiluted fermented oil preparation, preferably has an antimicrobial effect achievable if admixed at a fraction of 10% into a 1:1 mixture of water and wheat flour.

Embodiment 9: The method of embodiment 7 or 8, wherein said antimicrobial compound is an antifungal compound.

Embodiment 10: The method of any one of embodiments 7 to 9, wherein said antimicrobial compound comprises, preferably is, a fatty acid, a mono-, di-, or a triglyceride, an essential oil, a carotenoid, a plant secondary metabolite, a phenolic compound, or an organic acid, or a derivative thereof, produced by the food- and/or feed-grade microorganism.

Embodiment 11: The method of any one of embodiments 7 to 10, wherein said at least one antimicrobial compound is at least one free hydroxy-unsaturated fatty acid (OH-UFA). Embodiment 12: The method of any one of embodiments 1 to 7, wherein said fermented oil preparation comprises at least one free OH-UFA or free unsaturated fatty acid (UFA), preferably at least one free OH-UFA, produced by said food- and/or feed-grade microorganism. Embodiment 13: The method of embodiment 7 or 12, wherein said antimicrobial compound is a lipophilic organic acid, preferably propionic acid, benzoic acid, vanillic acid, hydrocinnamic acid, p-coumaric acid, salicylic acid, or azelaic acid and/or a derivative of an amino acid, preferably indolelactic acid or phenyllactic acid.

Embodiment 14: The method of any one of embodiments 11 to 13, wherein said preservative is an antioxidant, preferably a carotenoid, vitamin E, a polyphenol, a phenolic alcohol, a secoiridoid, a lignan, Coenzyme Q10, or an ascorbyl-fatty acid.

Embodiment 15: The method of any one of embodiments 1 to 14, wherein said fermented oil preparation further comprises a processing agent.

Embodiment 16: The method of any one of embodiments 1 to 15, wherein said fermented oil preparation further comprises a nutritional agent.

Embodiment 17: The method of any one of embodiments 1 to 16, wherein said food- and/or feed-grade microorganism is a microorganism safe for human and/or animal consumption. Embodiment 18: The method of any one of embodiments 1 to 17, wherein said food- and/or feed-grade microorganism comprises living cells of a food- and/or feed-grade microorganism. Embodiment 19: The method of any one of embodiments 1 to 16, wherein said food- and/or feed-grade microorganism comprises inactivated cells of a food- and/or feed-grade microorganism.

Embodiment 20: The method of any one of embodiments 1 to 19, wherein said food- and/or feed-grade microorganism is a strain of an Acetobacter spp., a Bacillus spp., a Bifidobacterium spp., a Camobacterium spp., a Enterococcus spp., a Gluconoacetobacter spp., a member of the family Lactobacillaceae such as Lactobacillus spp., Companilactobacillus spp., Fructilactobacillus spp., Furfurilactobacillus spp., Lacticaseibacillus spp., Lactiplantibacillus spp., Latilactobacillus spp., Lentilactobacillus spp., Ligilactobacillus spp., Limosilactobacillus spp., Liquorilactobacillus spp., Loigolactobacillus spp., Paucilactobacillus spp., Schleiferilactobacillus spp., Secundilactobacillus spp., a Lactococcus spp., a Leuconostoc spp., a Pediococcus spp., a Propionibacterium spp., a Staphylococcus spp., a Streptococcus spp., a Tetragenococcus spp., or a Weissella spp.

Embodiment 21: The method of any one of embodiments 1 to 20, wherein said food- and/or feed-grade microorganism is a bacterium.

Embodiment 22: The method of any one of embodiments 1 to 21, wherein said oil preparation is a vegetable oil preparation, a fish oil preparation, an algae oil preparation, a microbial oil preparation, or an animal oil or fat preparation, preferably is a vegetable oil preparation or a fish oil preparation, more preferably is a vegetable oil preparation.

Embodiment 23 : The method of any one of embodiments 1 to 22, wherein said oil preparation is a food grade and/or feed grade oil preparation.

Embodiment 24: The method of any one of embodiments 1 to 23, wherein said oil preparation is a cold-pressed oil, a hot-pressed oil, or an extracted oil, preferably is a cold-pressed oil. Embodiment 25: The method of any one of embodiments 1 to 24, wherein said oil preparation is a crude oil, a filtered oil, a refined oil, an oil-rich plant part, an oil meal, an oil sediment, or a presscake.

Embodiment 26: The method of any one of embodiments 1 to 25, wherein said oil preparation is wheat germ oil, olive oil, almond oil, avocado seed oil, canola oil, cashew oil, castor oil, coconut oil, corn oil, cottonseed oil, flaxseed oil, grape seed oil, hemp seed oil, linseed oil, millet seed oil, palm oil, peanut oil, pumpkin seed oil, rapeseed oil, rice bran oil, rye germ oil, safflower oil, sesame oil, soybean oil, spelt germ oil, sunflower oil, or a mixture of any of the aforesaid.

Embodiment 27: The method of any one of embodiments 1 to 26, wherein said oil preparation comprises at least 0.5% (w/w), preferably at least 0.75% (w/w), more preferably at least 1% (w/w) water; and/or wherein at least 90%, preferably at least 95%, more preferably at least 98%, of the fatty acids comprised in said oil are present in an esterified form, preferably comprised in triglycerides.

Embodiment 28: The method of any one of embodiments 1 to 27, wherein said oil preparation does not comprise a mineral oil.

Embodiment 29: The method of any one of embodiments 1 to 28, wherein said food- and/or feed-grade microorganism is admixed from a starter culture, preferably from a pure culture. Embodiment 30: The method of any one of embodiments 1 to 29, wherein said admixing comprises admixing said cells of the food- and/or feed-grade microorganism before, during, and/or after pressing and/or extraction, preferably before and/or during pressing and/or extracting.

Embodiment 31 : The method of any one of embodiments 1 to 29, wherein said method further comprises a further step of incubating the admixture of the food- and/or feed-grade microorganism and the oil preparation under conditions suitable for the food- and/or feed-grade microorganism to proliferate, survive, or to have a decimal reduction time of at least lh, preferably at least 24 h, more preferably at least 1 week.

Embodiment 32: The method of embodiment 31, wherein said incubating is performed after at least one pressing and/or extraction step was performed on the oil preparation, preferably after milling and pressing.

Embodiment 33: The method of embodiment 31 or 32, wherein said incubation is performed during a sedimentation process and/or before an optional filtration and/or centrifugation step. Embodiment 34: The method of any one of embodiments 31 to 33, wherein said incubating comprises agitating the admixture of the food- and/or feed-grade microorganism and the oil preparation.

Embodiment 35: A composition comprising a fermented oil preparation obtained or obtainable according to the method of any one of embodiments 1 to 34.

Embodiment 36: The composition of embodiment 35, wherein said composition is a fermented oil preparation or a foodstuff produced therefrom.

Embodiment 37: The composition of embodiment 35 or 36, wherein said composition comprises at least one of an antifungal compound and an antioxidant compound produced by the food- and/or feed-grade microorganism.

Embodiment 38: The composition of any one of embodiments 34 to 37, wherein said composition is a perishable organic product, preferably with improved properties.

Embodiment 39: A method of producing an organic product with improved properties, comprising admixing a fermented oil preparation produced or producible according to the method of any one of embodiments 1 to 34 or a product thereof to said organic product, thereby improving its properties.

Embodiment 40: The method of embodiment 39, wherein said organic product is a perishable organic product, preferably a foodstuff, a food supplement, a confectionary, a beverage, a feed, a pharmaceutical or veterinary preparation, or a cosmetic preparation.

Embodiment 41 : The method of embodiment 39 or 40, wherein said perishable organic product is a baked product.

Embodiment 42: The method of any one of embodiments 39 to 41, wherein said perishable organic product is prone to spoilage by fungal growth, preferably by molding, more preferably by Aspergillus spec and/or Penicillium spec.

Embodiment 43: An organic product, preferably a perishable organic product, with improved properties, produced or producible according to the method according to any one of embodiments 39 to 42.

Embodiment 44: Use of a food- and/or feed-grade microorganism in the manufacture of an organic product.

Embodiment 45: The use of embodiment 44, wherein said use comprises admixing a fermented oil preparation produced by admixing said food- and/or feed-grade microorganism to an oil preparation.

Embodiment 46: A method for adapting a food- and/or feed-grade microorganism to growth in an oil preparation, comprising

(a) contacting said food- and/or feed-grade microorganism with an oil preparation comprising at least 10% (w/w) oil,

(b) contacting the said food- and/or feed-grade microorganism with an oil preparation comprising at least 50% (w/w) oil; and

(c) thereby adapting a food- and/or feed-grade microorganism to growth in an oil preparation. Embodiment 47: A food- and/or feed-grade microorganism adapted for growth in an oil preparation comprising at least 50% (w/w) oil, preferably obtained or obtainable according to the method according to embodiment 46.

Embodiment 48: The method of embodiment 3 or 4, wherein said lipophilic or amphiphilic compound is a texturizer.

Embodiment 49: The method of any one of embodiments 1 to 4 and 48, wherein said fermented oil preparation comprises a texturizer produced by said food- and/or feed-grade microorganism, preferably wherein said texturizer is a lipophilic compound or an amphiphilic compound. Embodiment 50: The method of any one of embodiments 1 to 4, 48 and 49, wherein said texturizer comprises, preferably is, an emulsifier, a foaming agent, a foam stabilizer, or an antifoaming agent.

Embodiment 51: The method of any one of embodiments 48 to 50, wherein said texturizer comprises, preferably is, an emulsifier.

Embodiment 52: The method of embodiment 51, wherein said emulsifier is a mono- or diglyceride, or a lecithin.

Embodiment 53: The method of any one of embodiments 48 to 52, wherein said texturizer comprises, preferably is, a foaming agent. Embodiment 54: The method of any one of embodiments 50 to 53, wherein said foaming agent is an amphiphilic compound., in particular a glycolipid, a glycerophospholipid, a lipopeptide, a lipoprotein, a glycoprotein, or a glycolipopeptide.

Embodiment 55: The method of any one of embodiments 48 to 50, wherein said foaming agent is a glycolipid, a glycerophospholipid, a lipopeptide, a lipoprotein, a glycoprotein, or a glycolipopeptide.

Embodiment 56: The method of embodiment 55, wherein said texturizer comprises, preferably is, a foam stabilizer.

Embodiment 57: The method of any one of embodiments 48 to 56, wherein said foam stabilizer is a lecithin.

Embodiment 58: The method of any one of embodiments 48 to 57, wherein said texturizer comprises, preferably is, an antifoaming agent.

Embodiment 59: The method of any one of embodiments 48 to 58, wherein said antifoaming agent is stearic acid or a salt thereof.

Embodiment 60: The method of any one of embodiments 1 to 4 and 48 to 59, wherein said food- and/or feed-grade microorganism is a microorganism safe for human and/or animal consumption.

Embodiment 61: The method of any one of embodiments 1 to 4 and 48 to 60, wherein said food- and/or feed-grade microorganism comprises living cells of a food- and/or feed-grade microorganism.

Embodiment 62: The method of any one of embodiments 1 to 4 and 48 to 61, wherein said food- and/or feed-grade microorganism comprises inactivated cells of a food- and/or feed-grade microorganism.

Embodiment 63: The method of any one of embodiments 1 to 4 and 48 to 62, wherein said food- and/or feed-grade microorganism is a strain of an Acetobacter spp., a Bacillus spp., a Bifidobacterium spp., a Carnobacterium spp., a Enterococcus spp., a Gluconoacetobacter spp., a member of the family Lactobacillaceae such as Lactobacillus spp., Companilactobacillus spp., Fructilactobacillus spp., Furfurilactobacillus spp., Lacticaseibacillus spp., Lactiplantibacillus spp., Latilactobacillus spp., Lentilactobacillus spp., Ligilactobacillus spp., Limosilactobacillus spp., Liquorilactobacillus spp., Loigolactobacillus spp., Paucilactobacillus spp., Schleiferilactobacillus spp., Secundilactobacillus spp., a Lactococcus spp., a Leuconostoc spp., a Pediococcus spp., a Propionibacterium spp., a Staphylococcus spp., a Streptococcus spp., a Tetragenococcus spp., or a Weissella spp.

Embodiment 64: The method of any one of embodiments 1 to 4 and 48 to 63, wherein said food- and/or feed-grade microorganism is a bacterium.

Embodiment 65: The method of any one of embodiments 1 to 4 and 48 to 64, wherein said oil preparation is a vegetable oil preparation, a fish oil preparation, an algae oil preparation, a microbial oil preparation, or an animal oil or fat preparation, preferably is a vegetable oil preparation or a fish oil preparation, more preferably is a vegetable oil preparation. Embodiment 66: The method of any one of embodiments 1 to 4 and 48 to 65, wherein said oil preparation is a food grade and/or feed grade oil preparation.

Embodiment 67: The method of any one of embodiments 1 to 4 and 48 to 66, wherein said oil preparation is a cold-pressed oil, a hot-pressed oil, or an extracted oil, preferably is a cold- pressed oil.

Embodiment 68: The method of any one of embodiments 1 to 4 and 48 to 67, wherein said oil preparation is a crude oil, a filtered oil, a refined oil, an oil-rich plant part, an oil meal, an oil sediment, or a presscake.

Embodiment 69: The method of any one of embodiments 1 to 4 and 48 to 68, wherein said oil preparation is wheat germ oil, olive oil, almond oil, avocado seed oil, canola oil, cashew oil, castor oil, coconut oil, corn oil, cottonseed oil, flaxseed oil, grape seed oil, hemp seed oil, linseed oil, millet seed oil, palm oil, peanut oil, pumpkin seed oil, rapeseed oil, rice bran oil, rye germ oil, safflower oil, sesame oil, soybean oil, spelt germ oil, sunflower oil, or a mixture of any of the aforesaid.

Embodiment 70: The method of any one of embodiments 1 to 4 and 48 to 69, wherein said oil preparation comprises at least 0.5% (w/w), preferably at least 0.75% (w/w), more preferably at least 1% (w/w) water; and/or wherein at least 90%, preferably at least 95%, more preferably at least 98%, of the fatty acids comprised in said oil are present in an esterified form, preferably comprised in triglycerides.

Embodiment 71: The method of any one of embodiments 1 to 4 and 48 to 70, wherein said oil preparation does not comprise a mineral oil.

Embodiment 72: The method of any one of embodiments 1 to 4 and 48 to 71, wherein said food- and/or feed-grade microorganism is admixed from a starter culture, preferably from a pure culture.

Embodiment 73: The method of any one of embodiments 1 to 4 and 48 to 72, wherein said admixing comprises admixing said cells of the food- and/or feed-grade microorganism before, during, and/or after pressing and/or extraction, preferably before and/or during pressing and/or extracting.

Embodiment 74: The method of any one of embodiments 1 to 4 and 48 to 73, wherein said method further comprises a further step of incubating the admixture of the food- and/or feed- grade microorganism and the oil preparation under conditions suitable for the food- and/or feed- grade microorganism to proliferate, survive, or to have a decimal reduction time of at least lh, preferably at least 24 h, more preferably at least 1 week.

Embodiment 75: The method of embodiment 74, wherein said incubating is performed after at least one pressing and/or extraction step was performed on the oil preparation, preferably after milling and pressing.

Embodiment 76: The method of embodiment 74 or 75, wherein said incubation is performed during a sedimentation process and/or before an optional filtration and/or centrifugation step. Embodiment 77: The method of any one of embodiments 74 to 76, wherein said incubating comprises agitating the admixture of the food- and/or feed-grade microorganism and the oil preparation.

Embodiment 78: A composition comprising a fermented oil preparation obtained or obtainable according to the method of any one of embodiments 1 to 4 and 48 to 77.

Embodiment 79: The composition of embodiment 78, wherein said composition is a fermented oil preparation or a foodstuff produced therefrom.

Embodiment 80: The composition of embodiment 78 or 79, wherein said composition comprises at least one texturizer.

Embodiment 81: The composition of any one of embodiments 77 to 80, wherein said composition is an organic product, preferably with improved properties.

Embodiment 82: A method of producing an organic product with improved properties, comprising admixing a fermented oil preparation produced or producible according to the method of any one of embodiments 1 to 4 and 48 to 77 or a product thereof to said organic product, thereby improving its properties.

Embodiment 83 : The method of embodiment 82, wherein said organic product is an organic product, preferably a foodstuff, a food supplement, a confectionary, a beverage, a feed, a pharmaceutical or veterinary preparation, or a cosmetic preparation.

Embodiment 84: The method of embodiment 82 or 83, wherein said organic product is a sauce, a dressing, a cream, a desert, a filling for pastries or confectionary.

Embodiment 85: The method of any one of embodiments 82 to 84, wherein said organic product has improved product stability or sensory properties caused by the texturizer.

Embodiment 86: An organic product, preferably with improved product stability or sensory properties, produced or producible according to the method according to any one of embodiments 82 to 85. All references cited in this specification are herewith incorporated by reference with respect to their entire disclosure content and the disclosure content specifically mentioned in this specification.

The following Examples shall merely illustrate the invention. They shall not be construed, whatsoever, to limit the scope of the invention.

Example 1: Screening of candidate food-grade microorganisms with antimicrobial activity

Candidate food-grade micro-organisms with a Long History of Safe Use (Bourdichon, F., et al (2018) Bull. Int. Dairy Fed. 495) were selected from a microbial strain collection. The resulting lactic acid bacteria candidates from this screening were pre-grown on MRS medium for 38h at 37°C.

Spores of target food spoilage molds, i.e. Penicillium aethiopicum (LCT PA1), Aspergillus carbonarius (LTC AC1) and Aspergillus niger DTO 128-E4, were obtained by cultivating them 1 week at 28°C on Potato Dextrose Agar (PDA). Spores were harvest by washing them from the plates with physiological saline (0.9% NaCl) and stored at -20°C until used.

For the further screening, cells of the food grade microorganisms were inoculated on an agar plate containing 25 g/1 yeast extract (Ohly® PTU), 15 g/1 agar, 15 g/1 wheat germ oil (Pur Weizenkeimol Vegan, Rinatura), 10 g/1 Tween 20, 8.3 g/1 sodium acetate, 5 g/1 glucose, 2 g/1 di-ammonium hydrogen citrate, 2 g/1 di-potassium hydrogen phosphate, 0.1 g/1 magnesium sulfate 7XH ₂ 0, 0.05 g/1 Mangan (Il)sulfate lxFFO. Cells were cultivated for 24 hours at 37°C. Subsequently, the in this way cultivated micro-organisms were overlayed with a PDA soft agar layer containing spores of the target food spoilage molds and incubated at 28°C. Fungal growth was judged regularly by visual inspection. Results are shown in Table 1.

Table 1 : Inhibition of mycelial growth of food-spoilage fungi on PDA soft-agar overlay after 3 weeks incubation at 28°C.

Example 2: Screening of candidate food-grade microorganisms producing fermented oil with antimicrobial activity

Candidate food-grade micro-organisms with a Long History of Safe Use (Bourdichon, F., et al (2018) Bull. Int. Dairy Fed. 495) were selected from a microbial strain collection. The resulting lactic acid bacteria candidates from this screening were pre-grown on YD A medium for 38h at 37°C. 100 mΐ from the preculture was taken to inoculate 5 ml of the main culture in the same medium. Directly after inoculation, 5 ml Wheat Germ Oil (WGO) was added. The oil fermentation was carried out for 48h at 37°C at 50 rpm. At the end of the fermentation, the oil phase was separated by centrifugation and tested for antifungal activity.

Spores of target food spoilage mold Penicillium aethiopicum (LCT PA1) were obtained by cultivating them 1 week at 28°C on Potato Dextrose Agar (PDA). Spores were harvest by washing them from the plates with physiological saline (0.9% NaCl) and stored at -20°C until used. The antifungal assay was executed in a 24-well plate. Each well was filled for 2/3 by wheat bran that had been soaked in water for 1 hour. After removing excess water the with wheat- bran filled 24-well plates were autoclaved. After cooling, 500 mΐ fermented oil preparation was added to each well. Subsequently, the wells were inoculated with the spore suspension from Penicillium aethiopicum, and incubated for 4 days at 25°C. Fungal growth was judged by visual inspection. Results are shown in Table 2.

Table 2: Inhibition of mycelial growth of food-spoilage fungi on PDA soft-agar overlay after 3 weeks incubation at 28°C.

Example 3: Fermented Oil production with antimicrobial activity

Lactiplantibacillus plantarum 1478 is cultivated in YDA medium for 38h at 30°C. Cells are harvested by centrifugation. Cells are resuspended in a cryoprotectants mixture (5% Sucrose, 1% sodium ascorbate) and lyophilized. The resulting dried live cell sheets are grinded and stored at -20°C.

0.1% of dried Lactiplantibacillus plantarum 1478 is added to cold pressed unfiltered unrefined vegetable oils (Sunflower oil, Corn Oil, Soybean Oil, Hemp Seed Oil) or fish oil and incubated at 20°C for 3 months.

The antifungal activity of the fermented oils produced is determined by using the antifungal assay described in example 2 . Spores of food spoilage fungi (. Penicillium aethiopicum LCT PA 1 , Aspergillus carbonarius LCT CA1 or Aspergillus niger DTO 128-E4) are tested. The 24- well plates are incubated for 1 weeks at 28°C. No fungal growth is observed on the wheat bran in the wells to which with Lactiplantibacillus plantarum 1478 fermented oils is added, compared to the not inoculated blanc oil samples of the same source.

Example 4: Screening of candidate food-grade microorganisms with antioxidant activity

Candidate food-grade micro-organisms with a Long History of Safe Use (Bourdichon, F., et al (2018) Bull. Int. Dairy Fed. 495) are selected from a microbial strain collection. The resulting lactic acid bacteria candidates from this screening are cultivated on YDA medium in the presence of 50% (v/v) cold pressed unfiltered unrefined wheat germ oil, sunflower oil or linseed oil. Cells are cultivated for 2 days - 1 week at 30°C and subsequently centrifuged.

The antioxidant activity of the oil layer is determined as described by Christodouleas et al (2011) Food Anal. Meth. 4:475-484. Principally, the emission intensity of lucigenin with hydrogen peroxide is recorded after adding the oil sample using a Luminometer. An enhanced antioxidant activity of the fermented oil samples is observed for with selected food-grade microorganisms fermented oils compared to the unfermented oil reference.

Example 5: Antioxidant Fermented Oil production

Lactobacillus acidophillus 200 is cultivated in YDA medium + 50% (v/v) oil for 38h at 37°C. Cells are harvested by centrifugation. Cells are resuspended in a cryoprotectants mixture (5% Sucrose, 1% sodium ascorbate) and lyophilized. The resulting dried live cell sheets are grinded and stored at -20°C.

0.1% of dried Lactobacillus acidophilus 200 is added to cold pressed unfiltered unrefined vegetable oils (Olive Oil, Sunflower Oil, Rice bran Oil, Sesame Oil, Linseed Oil, Palm Oil) or fish oil and incubated at 20°C for 3 months.

Example 6: Antioxidant activity of the fermented oil.

The antioxidant activity of the in Example 5 produced fermented oils is determined by using the antioxidant assay for oils as described by Christodouleas et al (2011) Food Anal. Meth. 4:475-484. A higher chemiluminescence is observed in with Lactobacillus acidophilus 200 fermented oils compared to the not inoculated blanc reference oil samples of the same source.

Example 7: Screening of candidate food-grade microorganisms for producing a fermented oil preparation with enhanced foam stability

Candidate food-grade micro-organisms with a Long History of Safe Use (Bourdichon, F., et al (2018) Bull. Int. Dairy Fed. 495) are selected from a microbial strain collection. The resulting lactic acid bacteria candidates from this screening are cultivated on YDA medium in the presence of 50% (v/v) cold pressed unfiltered unrefined wheat germ oil, sunflower oil, or linseed oil. Cells are cultivated for 2 days - 1 week at 37°C and subsequently centrifuged.

The foaming properties of the oil layer is determined by whipping the fermented oil as described by Binks (2016) Chem. Sci. 7:2621. Principally, the fermented oil is whipped with a hand held double beater electric whisk for a total of 45 min. In case a whipped oil is produced, the stability of the whipped product is investigated by placing 10 g of the foam in a glass beaker incubating it 30 minutes at different temperatures and subsequently analyzing the foam volume. An enhanced foam volume at elevated temperatures is observed for with selected food-grade microorganisms fermented oils compared to the unfermented oil reference.

Example 8: Fermented Oil production with enhanced foam stability

Lactobacillus amylovorus 345 is cultivated in YDA medium for 38h at 37°C. Cells are harvested by centrifugation. Cells are resuspended in a cryoprotectants mixture (5% sucrose, 1% sodium ascorbate) and lyophilized. The resulting dried live cell sheets are grinded and stored at -20°C.

0.1% of dried Lactobacillus amylovorus 345 is added to cold pressed unfiltered unrefined vegetable oils (Soybean Oil, Sun Flower Oil, Canola Oil, Olive Oil and Palm Oil) and incubated at 20°C for 3 months.

Example 9: Foam stability of the fermented oil.

The foam and foam stability of the fermented oils produced in Example 2 is determined as described in Example 1. A higher foam stability is observed in with Lactobacillus amylovorus 345 fermented oils compared to the not inoculated blank reference oil samples of the same source.

Example 10: Screening of candidate food-grade microorganisms for producing fermented oil with emulsifying properties

Candidate food-grade micro-organisms with a Long History of Safe Use (Bourdichon, F., et al (2018) Bull. Int. Dairy Fed. 495) are selected from a microbial strain collection. The resulting lactic acid bacteria candidates from this screening are cultivated on YDA medium in the presence of 50% (v/v) cold pressed unfiltered unrefined wheat germ oil, sunflower oil or linseed oil. Cells are cultivated for 2 days - 1 week at 37°C and subsequently centrifuged.

An emulsion is prepared with the oil layer as described by Traynor, M.P. et al. (2013) Int. Food Res. J. 20:2173. Principally, distilled water is heated to 60°C using a magnetic stirring bar on a magnetic stirrer hotplate. Fermented oil (20% v/v) is heated to 60°C and slowly added to the aqueous phase while stirring. This pre-emulsion is allowed to mix for a further 5 minutes before being homogenized with a shear blender for 3 minutes at 8000 rpm. The resulting emulsion is allowed to cool to room temperature. The emulsifying properties of the fermented oil layer is determined by visual inspection in time. Enhanced emulsification properties of the fermented oil samples is observed for with selected food-grade microorganisms fermented oils compared to the unfermented oil reference.

Example 11: Fermented Oil production with enhanced emulsifying properties

Companilactobacillus farciminis 202 is cultivated in YDA medium for 38h at 37°C. Cells are harvested by centrifugation. Cells are resuspended in a cryoprotectants mixture (5% Sucrose, 1% sodium ascorbate) and lyophilized. The resulting dried live cell sheets are grinded and stored at -20°C.

0.1% of dried Companilactobacillus farciminis 202 is added to cold pressed unfiltered unrefined vegetable oils (Corn Oil, Soy Oil, Rapeseed Oil, Sunflower Oil) and incubated at 20°C for 3 months.

Example 12: Emulsifying properties of the fermented oil. The emulsifying properties of the fermented oils produced in Example 5 are determined as described in Example 4. Enhanced emulsification properties is observed in the with Companilactobacillus farciminis 202 fermented oils compared to the not inoculated blank reference oil samples of the same source.

Example 13: Preparation of small-scale fermented Oil Samples

Food-grade micro-organisms with a Long History of Safe Use (Bourdichon, F., et al (2022) Bull. Int. Dairy Fed. 514) were selected and cultivated in YDA medium: 25 g/1 yeast extract (Ohly® PTU), 20 g/1 D(+)-Glucose-Monohydrate, 5 g/1 sodium acetate, 2 g/1 di-ammonium hydrogen citrate, 2 g/1 di-potassium hydrogen phosphate, 0.1 g/1 magnesium sulfate 7xH ₂ 0, 0.05 g/1 Mangan (Il)sulfate IXH2O. Cells were cultivated for 48 hours at 37°C.

IOOmI of this preculture was used to inoculate the main culture containing 5ml YA medium (= YDA medium without glucose). Direct after inoculation 5 ml organic vegetable oil was added. The oil fermentation was then carried out in closed 15 ml Falcon tubes for 48 hours at 37°C under mild shaking (50 rpm). At the end of fermentation, the oil fraction (top layer) was separated from the liquid phase.

Example 14: Production of spore suspensions of food spoilage molds

Spores of the food spoilage molds Penicillium aethiopicum (LCT Pal) and Aspergillus niger LCT Anl were obtained by cultivating them 1 week at 28°C on Potato Dextrose Agar (PDA). Spores were harvest by washing them from the plates with physiological saline (0.9% NaCl) and stored at -20°C until used.

Example 15: Antifungal activity of fermented oils

The anti-fungal activity of the fermented oil samples was tested in multi-well plates filled with wheat bran. Wheat bran was mixed with water (1 part wheat bran + 4 parts water) and then sterilized (121°C, 20 min). The soaked wheat bran was then used to fill two third of the well of a 12 well multi-well-plate. Subsequently, to the left hand side of the well 250 mΐ unfermented vegetable oil (blanc) was added, and to the right hand side 250 mΐ of the fermented version of the same vegetable oil.

After that each well was inoculated with a spore suspension of a food spoilage mold. The multi- well plates were subsequently incubated at 25°C. The fungal growth was judged daily by visual inspection for a period of 6-8 days.

Example 16: Screening of a Lactobacillacea-fermented vegetable oils for antifungal activity Food-grade Lactobacillaceae were selected from a microbial strain collection. Small scale fermented organic sunflower oil (Supplier: Olmiihle Lehen) samples were produced with these microorganisms and tested for antifungal activity. Results are shown in Table 3.

Table 3: Antifungal activity of fermented sunflower oil against two different food-spoilage fungi. Scores reflect the number of days without visual fungal growth on wheat bran in the presence of fermented sunflower oil compared to the negative control with unfermented sunflower oil. The experiment was terminated after 6 days.

Example 17: Screening of fermented oil samples from different vegetable oils for antifungal activity

Additional food-grade micro-organisms that were not present in the microbial strain collection were ordered from a public culture collection & commercial suppliers of starter cultures. Different vegetable oils were purchased from local Organic and Asian retail stores. Small scale fermented vegetable oil samples were produced from the different oils with these microorganisms and tested for antifungal activity. Results are shown in Table 4. Table 4: Antifungal activity against Aspergillus niger LCT Anl of the different fermented vegetable oils. Scores reflect the number of days without visual fungal growth on wheat bran in the presence of fermented vegetable oil compared to the negative control with unfermented vegetable oil. The experiment was terminated after 8 days.

Example 18: Antioxidant activity analysis of fermented oils

Fermented oil samples were diluted in 1-butanol (40 mΐ oil sample + 960 mΐ 1-butanol). Subsequently the antioxidant activity of these fermented oils was analyzed using the ferric reducing antioxidant power assay. All working solutions were prepared freshly each day.

- Fe(III)-Cl working solution (0.2 ml Fe(III)-Cl stock solution in 20 ml ethanol). Stock solution: 0.027 g Fe(III)-Cl in 1 ml ultrapure water (storage at 4°C) - Ammonium acetate working solution (0.2 ml ammonium acetate stock solution in 20ml ethanol). Stock solution: 0.077 g ammonium acetate in 1ml ultrapure water (storage at 4°)

- Phenanthroline working solution (0.038 g phenanthroline monohydrate in 20 ml ethanol)

- Positive control sample (0.034 g L-ascorbic acid in 960ml 1-butanol)

All reaction solutions were mixed (1 ml Fe(III)-Cl working solution + 1 ml ammonium acetate working solution + 1 ml phenanthroline working solution + 1 ml diluted fermented oil sample or positive control sample) and then incubated for 5 min at 30°C. Subsequently, the absorption at 510 nm was determined. The antioxidant value for fermented oil samples was expressed in relation to the positive control value L-ascorbic acid.

Example 19: Screening of fermented vegetable oils for antioxidant activity

Different vegetable oils fermented with selected food-grade Lactobacillaceae were tested for antioxidant activity. Results are shown in Table 5.

Table 5: Antioxidant activity of with different fermented vegetable oils. Score reflects factor antioxidant activity increase compared to the positive control value (0.2 mM L-ascorbic acid). Example 20: Preparation of large-scale fermented Oil Samples

Food-grade micro-organisms were cultivated in YDA medium. Cells were cultivated for 48 hours at 37°C. 5 ml of this preculture was used to inoculate the main culture containing 750 ml YA medium. Direct after inoculation 750 ml cold pressed wheat germ oil (Supplier: Henry Lamotte) was added. The oil fermentation was then carried out in closed 2 litre flasks for 4 days at 37°C under mild shaking (50 rpm). At the end of fermentation, the oil fraction & interface were separated from the liquid phase and stored at -20°C until used.

Example 21: Screening of fermented oils for emulsifying activity

Eighty ml of distilled water was slowly added to 250 ml of a fermented oil sample in a period of 7 minutes. The samples were continuously mixed using a high shear mixer (Silverson) on max speed (10230 rpm). The samples were then decanted into plastic containers and observed visually over 3 weeks to determine the stability of the emulsions. Results are shown in Table 6.

Table 6: Emulsion stability of water-in-oil emulsions of different fermented wheat germ oils. The emulsion stability was judged after 3 weeks. Key for emulsion stability: 1 = Very bad, 2 = Bad emulsion, 3 = Medium emulsion stability, 4 = Good and 5 = Very good emulsion stability.

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