Technical field of the invention

The present invention relates to a process for providing a fermented ingredient. In particular, the present invention relates to a process for providing a fermented ingredient comprising a marine mollusc.

Background of the invention

The worldwide food demand continuously increases and aquaculture and animals farming thus increases too. This increase in aquaculture and animals farming creates an increased demand of feed and raw materials for producing the feed.

While wild fisheries have stagnated, aquaculture has experienced 7-9% growth per annum for the last two decades for meeting the increased demand for fish for the growing population in the world. This growth has been supported by increased use of raw materials for preparing aquaculture feed, but a broader spectrum of raw materials will be needed for the future growth of aquaculture.

There is a strong interest politically and, in the industry, to expand aquaculture production. The major drivers for this are to be able to provide consumers with high-quality, locally produced fish products. Also, to decrease the dependency on import of fish or feed raw material for the benefit of the environment.

Traditionally, plant proteins and fish meal, in particular fish meal, are the mainly used raw material in preparing aquaculture feed.

Fishmeal is a commercial product mostly made from fish which is considered unsuitable for human consumption; however, a significant side catch follows which fishing for fishmeal production and the prize for fishmeal is too low to make a sorting of fish not to be used for fishmeal.

Fishmeal is generally considered a good feed ingredient because it is calorically dense and cheap to produce, fishmeal has played a critical role in the growth of factory farms (in aquacultures or on land) and the number of fish and animals it is possible to breed and feed.

Manufacturers of fishmeal counter that fishmeal's role in the feeding and breeding of millions of farm fish and farm animals leads to the production of more food and the feeding of millions of people around the world.

The production and large-scale use of fishmeal are however controversial. The lucrative market for fishmeal as a feed encourages corporate fisheries not to limit their yields of bycatch (from which fish meal is made), and thus leads to depletion of ecosystems, environmental damage, and the collapse of local fisheries.

In the search for alternative sources of raw materials to substitute fishmeal is desirable.

In this respect mussels have been suggested as a new raw material for fish feed and animal feed

Mussels belongs to the family of bivalve molluscs and may be found in saltwater and freshwater habitats. These groups have in common a shell which encloses a muscle that constitute the edible part of the mussel.

Bivalve molluscs, and mussels, may be a highly interesting raw material for fish feed and animal feed because bivalve molluscs, and mussels, may be grown locally and in aquacultures which thereby makes the use of bivalve molluscs, and mussels as a raw material more environmentally friendly.

Even use of bivalve molluscs, and mussels as raw materials in feed products such as fish feed, there is still a possibility for improving the nutritional value and/or the protein content and/or availability.

Hence, an improved process for producing the feed ingredient comprising marine mollusc would be advantageous, and in particular a more efficient, sustainable, reliable process resulting in a high-quality, highly digestible product, with improved nutritional value increased protein availability and/or reduced environmental impact, due to a lower carbon footprint would be advantageous. Summary of the invention

Thus, an object of the present invention relates to a process for providing a fermented ingredient comprising a marine mollusc.

In particular, it is an object of the present invention to provide a process that solves the above mentioned problems with efficiency, sustainability, and/or reliability of the processes of the prior art resulting in a lower quality, lower digestible product, lower nutritional value reduced protein availability and/or increased environmental impact, due to a lower carbon footprint.

Thus, one aspect of the invention relates to a process for preparing a fermented ingredient, the process comprising the steps of:

(i) providing a marine mollusc, wherein the marine mollusc provided has: a. a protein content of at least 10 gram per 100 gram marine mollusc; b. at most 2.3 gram fat per 100 gram marine mollusc; and/or c. at most 4.75 gram carbohydrate per 100 gram marine mollusc

(ii) adding an inoculum comprising at least one lactic acid bacterial strain to the marine mollusc, providing a fermenting composition

(iii) Allowing the fermenting composition to ferment providing the fermented ingredient.

Another aspect of the present invention relates to a process for providing a feed product, the process comprises the steps of:

(i) supplying a fermented ingredient as provided according to the present invention,

(ii) adding a dry feed ingredient to the fermented ingredient, providing a feed composition,

(iii) extruding the feed composition providing the feed product. Yet another aspect of the present invention relates to a fermented ingredient comprising 5- 40% (w/w) protein relative to the fermented ingredient, such as in the range of 10-35% (w/w), e.g. in the range of 12-30% (w/w), such as in the range of 15-32% (w/w), e.g. in the range of 20-30% (w/w), such as in the range of 22-27% (w/w); one or more lactic acid bacterial strains, and at most 250 calories (kcal) per 100 gram fermented ingredient, such as at most 200 calories (kcal), e.g. at most 175 calories (kcal), such as at most 150 calories (kcal), e.g. at most 125 calories (kcal), e.g. at most 100 calories (kcal) per 100 gram fermented ingredient.

A further aspect of the present invention relates to a feed product comprising a fermented ingredient as provided according to the present invention and a dry feed ingredient.

In yet an aspect of the present invention relates to the use of the fermented ingredient as provided according to the present invention for reducing the calorie content of a feed product.

Still another aspect of the present invention relates to the use of the fermented ingredient in a feed product for a fish or an animal and/or in a food product for human consumption.

The present invention will now be described in more detail in the following.

Detailed description of the invention

Accordingly, the inventor of the present invention surprisingly found a process for preparing an ingredient comprising marine mollusc and a feed product comprising the ingredient comprising marine mollusc which process is efficient, sustainable, reliable and which process results in a high-quality, highly digestible product, with improved nutritional value increased protein availability and/or reduced environmental impact, due to a lower carbon footprint would be advantageous.

Generally, marine mollusc, like mussels, are high in protein, low in fat and calories, and are a rich source of omega-3 fatty acids (DHA and EPA), as well as various vitamins and minerals.

The mussels external shell part is composed of two hinged halves or "valves". The valves are joined together on the outside by a ligament, and are closed when necessary by strong internal muscles (anterior and posterior adductor muscles). Mussel shell parts carry out a variety of functions, including support for soft tissues, protection from predators and protection against desiccation.

In addition to being an interesting source of protein and omega-3 fatty acids, mussels may be an excellent source of selenium, vitamin B12, zinc, and/or folate. In particular mussels may be an excellent source of selenium and vitamin B12.

In an embodiment of the present invention the fermented ingredient according to the present invention comprises in the range of 5-50% of the recommended daily value of selenium, vitamin B12, zinc, and/or folate (in particular of selenium and/or vitamin B12), such as in the range of 8-40%, e.g. in the range of 10-35%, such as in the range of 15- 30%, e.g. in the range of 20-25%.

Thus, a preferred embodiment of the present invention relates to a process for preparing a fermented ingredient, the process comprising the steps of:

(i) providing a marine mollusc;

(ii) adding an inoculum comprising at least one lactic acid bacterial strain to the marine mollusc, providing a fermenting composition

(iii) Allowing the fermenting composition to ferment providing the fermented ingredient.

In an embodiment of the present invention a first plant material may be added to the fermenting composition.

The first plant material may preferably be an un-fractionated plant material, or the first plant material may be a fraction of a plant material. Preferably, the first plant material may be a fibre containing plant material.

The fibre may comprise one or more cellulose compounds. The fibre may also comprise lignin compounds.

In an embodiment of the present invention the fibre content of the first plant material may be in the range of 1-30% (w/w), such as in the range of 3-25% (w/w), e.g. in the range of 5-20% (w/w), such as in the range of 8-15 (w/w). In a further embodiment of the present invention the fermented ingredient may comprise a fibre material. Preferably, the fibre material may be obtained from the first plant material.

In an embodiment of the present invention the fermented ingredient comprises more than 5 g fibrous material originating from the first plant material per kg fermented ingredient, such as more than 10 g fibrous material per kg fermented ingredient, e.g. more than 15 g fibrous material per kg fermented ingredient, such as more than 20 g fibrous material per kg fermented ingredient, e.g. more than 25 g fibrous material per kg fermented ingredient, such as more than 50 g fibrous material per kg fermented ingredient, e.g. more than 75 g fibrous material per kg fermented ingredient, such as more than 100 g fibrous material per kg fermented ingredient, e.g. more than 150 g fibrous material per kg fermented ingredient, such as more than 200 g fibrous material per kg fermented ingredient, e.g. more than 250 g fibrous material per kg fermented ingredient, such as more than 300 g fibrous material per kg fermented ingredient.

Preferably the first plant material may be a proteinaceous plant material.

In an embodiment of the present invention the first plant material may comprise a protein content in the range of 10-50% (w/w), such as in the range of 15-45% (w/w), e.g. in the range of 20-40% (w/w), such as in the range of 25-35 (w/w).

Preferably the proteinaceous plant material may be selected from Brassicale plants, Fabales plants, Asterales plants or a combination hereof.

In an embodiment of the present invention the Brassicale plants is selected from the Brassicaceae family or the Cruciferae family.

In a further embodiment of the present invention, the Brassicaceae family or the Cruciferae family may be selected from at least one of a Brassica genus; sun flower; palm; soya, field beans, lupins; or a combination hereof. Preferably, at least one Brassica genus may be selected from one or more species such as Brassica napus; Brassica oleracea; Brassica campestris; Brassica nigra; Sinapis alba (Brassica alba) Brassica juncea; Brassica rapa or mixtures hereof.

In yet an embodiment of the present invention, the at least one Brassica genus may be selected from the group consisting of: including rape, rapeseed, canola, cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, savoy, kohlrabi, gai Ian, white mustard, Indian mustard, Chinese mustard, and black mustard seed powder. In an embodiment of the present invention the Fabales plants may be selected from Fabaceae or Leguminosae, such as the legume, the pea, or the bean family.

In yet an embodiment of the present invention the Fabales plants may be selected from soybean; pea; and/or Vicia faba.

In an embodiment of the present invention the Asterales plants may be selected from dicotyledonous flowering plants, including Asteraceae family (or Compositae). In particular, the first plant material, and the Asterales plants, may be Helianthus annuus.

The inventor of the present invention surprisingly found that the marine mollusc may be a suitable material for the production of feed products because of the high content of proteins, high content of omega-3 fatty acids and a low level of calories.

The context of the present invention the term "marine mollusc" relates to animals belonging to the phylum Mollusca living or growing in waters, such as sea water or freshwater.

In an embodiment of the present invention marine mollusc may be selected from a bivalve animal.

The marine mollusc provided in step (i) may have a moisture content in the range of 20- 75% (w/w) moisture; e.g. in the range of 30-70% (w/w) moisture; such as in the range of 40-65% (w/w) moisture; e.g. in the range of 50-60% (w/w) moisture.

The marine mollusc provided in step (i) may have a protein content of at least 10 gram per 100 gram marine mollusc, such as at least 11 gram per 100 gram marine mollusc, e.g. at least 11.5 gram per 100 gram marine mollusc, such as in the range of 10-20gram per 100 gram marine mollusc, e.g. in the range of ll-15gram per 100 gram marine mollusc, such as in the range of 11.5-14 gram per 100 gram marine mollusc.

In a preferred embodiment of the present invention the marine mollusc provided in step (i) may comprise at most 150 kcal per 100 gram marine mollusc, such as at most 125 kcal per 100 gram marine mollusc, e.g. at most 100 kcal per 100 gram marine mollusc, such as at most 90 kcal per 100 gram marine mollusc, e.g. at most 85 kcal per 100 gram marine mollusc, such as at most 83 kcal per 100 gram marine mollusc. Preferably, the marine mollusc provided in step (i) may comprise at most 4.75 gram carbohydrate per 100 gram marine mollusc, such as at most 4.5 gram carbohydrate per 100 gram marine mollusc, e.g. at most 4.0 gram carbohydrate per 100 gram marine mollusc, such as at most 3.8 gram carbohydrate per 100 gram marine mollusc, e.g. at most 3.6 gram carbohydrate per 100 gram marine mollusc, such as at most 3.4 gram carbohydrate per 100 gram marine mollusc, e.g. at most 3.2 gram carbohydrate per 100 gram marine mollusc, such as at most 3.0 gram carbohydrate per 100 gram marine mollusc.

The marine mollusc provided in step (i) may comprise at most 2.5 gram fat per 100 gram marine mollusc, such as at most 2.3 gram fat per 100 gram marine mollusc, e.g. at most 2.1 gram fat per 100 gram marine mollusc, such as at most 2.0 gram fat per 100 gram marine mollusc, e.g. at most 1.9 gram fat per 100 gram marine mollusc.

The fat may preferably comprise at least 25% (w/w) unsaturated fat, such as at least 50% (w/w) unsaturated fat, e.g. at least 75% (w/w) unsaturated fat.

Preferably, the marine mollusc provided in step (i) may comprise a fibre content below 5% (w/w), such as below 3% (w/w), e.g. below 1% (w/w), such as below 0.5% (w/w), e.g. below 0.1% (w/w). Preferably, the marine mollusc provided in step (i) comprises no fibres.

In an embodiment of the present invention the marine mollusc provided in step (i) may have: a moisture content in the range of 20-75% (w/w) moisture; e.g. in the range of 30-70% (w/w) moisture; such as in the range of 40-65% (w/w) moisture; e.g. in the range of 50-60% (w/w) moisture.; a protein content of at least 10 gram per 100 gram marine mollusc, such as at least 11 gram per 100 gram marine mollusc, e.g. at least 11.5 gram per 100 gram marine mollusc; at most 150 kcal per 100 gram marine mollusc, such as at most 125 kcal per 100 gram marine mollusc, e.g. at most 100 kcal per 100 gram marine mollusc, such as at most 90 kcal per 100 gram marine mollusc, e.g. at most 85 kcal per 100 gram marine mollusc, such as at most 83 kcal per 100 gram marine mollusc; at most 4.75 gram carbohydrate per 100 gram marine mollusc, such as at most 4.5 gram carbohydrate per 100 gram marine mollusc, e.g. at most 4.0 gram carbohydrate per 100 gram marine mollusc, such as at most 3.8 gram carbohydrate per 100 gram marine mollusc, e.g. at most 3.6 gram carbohydrate per 100 gram marine mollusc, such as at most 3.4 gram carbohydrate per 100 gram marine mollusc, e.g. at most 3.2 gram carbohydrate per 100 gram marine mollusc, such as at most 3.0 gram carbohydrate per 100 gram marine mollusc; at most 2.5 gram fat per 100 gram marine mollusc, such as at most 2.3 gram fat per 100 gram marine mollusc, e.g. at most 2.1 gram fat per 100 gram marine mollusc, such as at most 2.0 gram fat per 100 gram marine mollusc, e.g. at most 1.9 gram fat per 100 gram marine mollusc. The fat may preferably comprise at least 25% (w/w) unsaturated fat, such as at least 50% (w/w) unsaturated fat, e.g. at least 75% (w/w) unsaturated fat; and a fibre content below 5% (w/w), such as below 3% (w/w), e.g. below 1% (w/w), such as below 0.5% (w/w), e.g. below 0.1% (w/w). Preferably, the marine mollusc provided in step (i) comprises no fibres.

Preferably, the bivalve animal may be selected from the group consisting of clams, cockles, mussels, scallops, or a combination hereof. In an embodiment of the present invention the marine molluscs, and/or the bivalve animal may be mussels.

The marine molluscs (preferably the mussels) comprise a shell part and a muscle part. The muscle part constitutes the edible part for the mussels.

In an embodiment of the present invention the marine molluscs may be fresh marine molluscs.

In a further embodiment of the present invention the marine molluscs may be fresh marine molluscs provided in step (i) within 7 days from harvest, such as within 6 days from harvest, e.g. within 5 days from harvest, such as within 4 days from harvest, e.g. within 3 days from harvest, such as within 2 days from harvest, e.g. within 1 days from harvest, such as within 18 hours from harvest, e.g. within 12 hours from harvest.

The marine mollusc may be pre-treated before the inoculum comprising at least one lactic acid bacterial strain may be added to the marine mollusc, step (ii).

In an embodiment of the present invention wherein the pre-treatment involves separating the shell part of the marine molluscs from a muscle part of the marine molluscs before providing the marine molluscs in step (i). In a further embodiment of the present invention the pre-treatment may involve removal of water from the muscle part. Thus, preferably, the muscle part may be subjected to a water removing treatment. The water removing treatment may preferably be performed after the muscle part of the marine molluscs has been separated from the shell part.

The water removing treatment may be used to remove water by using draining, decanting, pressing, filtering, centrifugation, or a combination hereof.

In an embodiment of the present invention, the water removed from the marine molluscs, in particular from the muscle part, before adding the inoculum comprising one or more lactic acid bacterial strain(s), may be used later in a process for providing a feed product, or may be used as a source of water, a source of minerals, and/or a source of nutrients for a fermentation process of one or more plant materials and/or a seaweed or algae.

The pre-treatment of the marine molluscs, in particular mussels, may include cooking before providing the marine molluscs in step (i). Cooking may be performed on whole marine molluscs, in particular mussels, or on the muscle part of the marine molluscs, in particular mussels, after the shell part has been removed.

Separation of muscle part from the shell part of the marine molluscs, in particular mussels, may be performed using a soft and solid separation device, such as (but not limited to) a Baader 607.

Pre-treatment may also involve disintegration, chopping, sheading, crushing, grinding, or the like of the marine mollusc, in order to reduce the size of the at marine mollusc.

Preferably, the water removing treatment does not include a drying process.

In an embodiment of the present invention the marine molluscs, in particular the muscle part, as provided in step (i) may have a moisture content in the range of 20-75% (w/w) moisture; e.g. in the range of 30-70% (w/w) moisture; such as in the range of 40-65% (w/w) moisture; e.g. in the range of 50-60% (w/w) moisture.

In order to improve the fermentation process, microorganisms present the marine molluscs, in particular the muscle part, may be removed.

In an embodiment of the present invention the marine molluscs, in particular the muscle part, as provided in step (i), may be subjected to a preservation treatment of the marine molluscs, in particular the muscle part. The preservation treatment may remove, kill or inactivate microorganisms present in the marine molluscs, in particular the muscle part.

In an embodiment of the present invention the marine molluscs, in particular the muscle part, may be subjected to the preservation treatment before adding the inoculum comprising at least one lactic acid bacterial strain to the marine molluscs, in particular the muscle part.

Preservation may be performed in avoid or limit spoilage that may be caused by various factors, including contamination by microorganisms, infestation by insects, or degradation by endogenous enzymes. The typical microorganisms that cause spoilage may be bacteria (e.g., Lactobacillus), yeasts (e.g., Saccharomyces), and molds (e.g., Rhizopus).

In an embodiment of the present invention the preservation treatment may be performed using canning, freezing, pasteurization, irradiation, addition of chemicals, or a combination hereof. Preferably, the preservation treatment may be performed using pasteurization and/or irradiation.

In another embodiment of the present invention the marine mollusc may not be subjected any heat treatment resulting in negatively affecting the marine mollusc and in order to maintain the native metabolic nature of the marine mollusc.

In an embodiment of the present invention the marine mollusc may not be subjected to temperatures above 100°C; such as temperatures above 90°C; e.g. temperatures above 80°C, such as temperatures above 70°C; e.g. temperatures above 60°C, such as temperatures above 50°C; e.g. temperatures above 45°C.

In a further embodiment of the present invention the marine mollusc material may not subjected to enzymatic treatment other than addition of a phytase. Even more preferably, the marine mollusc and/or the fermented material is not subjected to any enzymatic treatment.

In the context of the present invention the term "ingredient" relates to a substance that forms part of a mixture, which substance is made up of two or more different substances which are not chemically combined.

Furthermore, in the context of the present invention the term "fermented ingredient" relates to a substance that forms part of a mixture which has been subjected to fermentation involving a metabolic process that produces chemical changes in organic substrates through microbial activity in which the activity of microorganisms, the lactic acid bacterial strain(s), brings about a desirable change to the organic material.

According to the present invention the fermentation of the marine mollusc, and optionally the first plant material (when present) may be initiated by adding the inoculum comprising at least one lactic acid bacterial strain to the marine mollusc, providing the fermenting composition.

Preferably, the microorganism(s) present in the inoculum comprising at least one lactic acid bacterial strain of the process according to the present invention, comprises at least 50% lactic acid bacteria, such as at least 60% lactic acid bacteria, e.g. at least 70% lactic acid bacteria, such as at least 80% lactic acid bacteria, e.g. at least 90% lactic acid bacteria, such as at least 95% lactic acid bacteria, e.g. at least 98% lactic acid bacteria, such as 100% lactic acid bacteria. Preferably, the inoculum according to the present invention consist essentially of lactic acid bacteria.

In an embodiment of the present invention the inoculum consisting essentially of at least one lactic acid bacterial strain.

In the context of the present invention, the term "consisting essentially of", relates to a limitation of the scope of a claim to the specified features or steps and those features or steps, not mentioned and that do not materially affect the basic and novel characteristic(s) of the claimed invention.

In a further embodiment of the present invention the inoculum consisting of at least one lactic acid bacterial strain.

In the contest of the present invention the term "consisting of " relates to a closed-ended definition and excludes any element, step, or ingredient not specifically mentioned in the claim.

The marine mollusc may be subjected to fermentation in order to provide a fermented ingredient.

In the present context, the term "fermentation" or "fermented" relates to a controlled metabolic process of the material(s) to be fermented by adding a predetermined amount of inoculum to the starting material allowing the microorganism, in particular at least one lactic acid producing bacteria, and the starting material(s) to interact breaking down the material.

The process according to the present invention may involve addition of an inoculum to a starting material, providing an inoculated material. The inoculated material may be allowed to ferment, and the fermented material may be provided.

The proportion of the inoculum added to the starting material may vary. In case it is considered that the load of undesirable microbes are significant in the fermenting composition or if fermentation is to be quickly boosted, the proportion of the inoculum in the fermentation mixture (inoculum + marine mollusc + first plant material + additional water) may be increased to insure that the fermentation is directed by the microbes (the lactic acid bacteria strains) of the inoculums. Thus, the inoculum may be provided with a concentration of lactic acid producing bacteria in the inoculum sufficient to outgrow other non-lactic acid bacteria, yeast or moulds, or pathogens present in the marine mollusc or in the first plant material (when present).

Accordingly, in one embodiment of the invention, the proportion of the inoculum relative to the content of the marine mollusc may be in the range of 0.1 to 99.9 vol-%; such as 1 to 99 vol-%; e.g. 5 to 70 vol-%; such as 10 to 50 vol-%; e.g. 25 to 35 vol-%; such as 0.1 to 10 vol-%; e.g. 0.5 to 5 vol-%; such as 1 to 2.5 vol-%; or around 1 to 2 vol-%.

In a preferred embodiment of the present invention, the at least one lactic acid producing bacteria may be selected from the group consisting of the genus Enterococcus, Lactobacillus, Pediococcus, Lactococcus, or Bifidobacterium or combinations thereof.

In a further embodiment of the present invention, the at least one lactic acid producing bacteria may be selected from the group consisting of Pediococcus pentosaceus;

Pendiococcus acidilactici; Lactobacillus plantarum, Lactobacillus rhamnosus, Enterococcus faecium, Lactobacillus acidophilus, Bifidobacterium lactis, Bifidobacterium longum, Bifidobacterium bifidum, Lactobacillus salivarius, Lactobacillus pentosus, Lactobacillus vaginalis, Lactobacillus xylosus and a combination thereof.

In an embodiment of the present invention, the at least one lactic acid producing bacteria may be the main microorganism present in the animal feed product. Even more preferably the main microorganism may be selected from the groups consisting of Pediococcus pentosaceus; Pendiococcus acidilactici, Lactobacillus plantarum, Lactobacillus rhamnosus, Enterococcus faecium, Lactobacillus acidophilus, Bifidobacterium lactis, Bifidobacterium longum, Bifidobacterium bifidum, Lactobacillus salivarius, Lactobacillus pentoses, Lactobacillus vaginalis, and Lactobacillus xylosus; preferably, the main lactic acid bacteria present in the composition is Lactobacillus plantarum.

In the context of the present invention, the term "main microorganism" relates to the microorganism present in highest amount, determined on a weight/weight ratio relative to the total number of microorganism present.

During fermentation, a group of microorganisms may be used for fermenting the plant material to provide a co-fermentation. The co-fermentation may be a mixture of different microorganisms (such as a mixture of yeasts, fungus, and/or bacteria) or a mixture of different bacteria. Preferably the co-fermentation comprises a mixture of different bacterial strains. In an embodiment of the present invention the co-fermentation comprises at least one lactic acid producing bacteria being the main microorganism, e.g. two or more lactic acid producing bacteria, such as three or more lactic acid producing bacteria, e.g. four or more lactic acid producing bacteria, such as 7 or more lactic acid producing bacteria, e.g. 10 or more lactic acid producing bacteria, such as 15 or more lactic acid producing bacteria, e.g. 20 or more lactic acid producing bacteria, such as 25 or more lactic acid producing bacteria, e.g. 30 or more lactic acid producing bacteria, such as 35 or more lactic acid producing bacteria, e.g. 40 or more lactic acid producing bacteria.

In a further embodiment of the present invention, the at least one lactic acid producing bacteria may be selected from the group consisting of one or more of Pediococcus pentosaceus (DSM 12834); Pendiococcus acidilactici (DSM 16243); Lactobacillus plantarum (DSM 12837); Enterococcus faecium (NCIMB 30122), Lactobacillus rhamnosus (NCIMB 30121), Pediococcus pentosaceus HTS (LMG P-22549), Pendiococcus acidilactici (NCIMB 30086) and/or Lactobacillus plantarum LSI (NCIMB 30083). Preferably, the one or more lactic acid bacteria stain(s) may be selected from the group consisting of one or more of Pediococcus pentosaceus (DSM 12834); Pendiococcus acidilactici (DSM 16243); Lactobacillus plantarum (DSM 12837).

The feed product and/or the fermented material may have a high content of viable lactic acid bacteria. In an embodiment of the present invention the feed product and/or the fermented material comprises one or more lactic acid bacterial strain(s) in a total amount in the range of 10 ⁵ -10 ¹² CFU per gram of the animal feed product, such as in the range of 10 ⁶ -10 ¹² CFU per gram, e.g. in the range of 10 ⁷ - 10 ¹¹ CFU per gram, such as in the range of 10 ⁸ -10 ¹¹ CFU per gram, e.g. in the range of 1O ⁹ -1O ¹⁰ CFU per gram.

In an embodiment of the present invention the inoculum does not comprise a yeast. In a further embodiment of the present invention the inoculum does not comprise a bacillus strain.

The fermentation process according to the present invention, may preferably be essentially a homofermentative process. "Essentially homofermentative" means, that the predominant bacterial flora driving the fermentation is homofermentative towards mainly producing a single organic acid.

In the present context the term "essentially homofermentative" relates to a fermentation process where, 60% or more of the bacteria are homofermentative, such as 70% or more of the bacteria are homofermentative, e.g. 80% or more of the bacteria are homofermentative, such as 85% or more of the bacteria are homofermentative, e.g. 90% or more of the bacteria are homofermentative, such as 95% or more of the bacteria are homofermentative, e.g. 99% or more of the bacteria are homofermentative.

In an embodiment of the present invention the fermentation process provided in step (iii) may be a homolactic fermentation, homolactic fermentation may result in that one molecule of glucose is ultimately converted to two molecules of lactic acid. Heterolactic fermentation, in contrast, yields carbon dioxide and ethanol in addition to lactic acid. Preferably, the level of Heterolactic fermentation may be limited and homolactic fermentation may be favoured.

The term "homolactic fermentation" when used according to the present invention indicates that the major fermentation product, the major organic acid produced, is lactic acid, and the levels of acetic acid and ethanol are either below tastes threshold, around taste threshold or slightly above taste threshold. Preferably, "essentially homofermentative" may indicate a ratio of lactic acid to acetic acid or lactic acid to ethanol in (mM/mM) of more than 1 : 1, such as 2: 1 or more, e.g. 10: 1 or more, such as 20: 1 or more, e.g. 50: 1 or more, or such as 100: 1 or more.

It may be preferred that formation of acetic acid and/or ethanol during fermentation may be reduced or omitted since these products are considered to negatively affect the taste of the resulting fermented ingredient and in the feed product comprising the fermented ingredient.

Hence, in order to reduce or avoid formation of acetic acid and/or ethanol during fermentation of the marine mollusc provided in step (i) of the present invention, oxygen, in particular gaseous oxygen, is removed (fully or partly) from the fermenting composition. The process of removing or depleting oxygen from the inoculated material may be performed during at least the first hour of the fermentation; such as within at least the first 2 hours of the fermentation; e.g. within the at least first 5 hours of the fermentation; such as within at least the first 10 hours of the fermentation; e.g. within the at least first

24 hours of the fermentation; such as within at least the first 2 days of the fermentation; e.g. within the at least first 5 days of the fermentation; such as during the entire fermentation process.

In an embodiment of the present invention the amount of oxygen present in, and/or surrounding, the inoculated material may be reduced in, or depleted from, oxygen by introducing gas depletion and/or vacuum. In the context of the present invention the term "gas depletion" relates to a process where a gas other than oxygen is introduced into the inoculated material and depletes (fully or partly) oxygen from the inoculated material. Alternatively, or additionally, the inoculated material may be reduced in, or depleted from, oxygen content by subjecting the inoculated material to a vacuum treatment.

The fermentation process of an oxygen depleted inoculated material may result in a fermented ingredient with a reduced content or without a detectable amount of acetic acid and/or ethanol.

In an embodiment of the present invention the fermented ingredient may have a content of acetic acid or ethanol in the range of 0-1% (w/w) acetic acid or ethanol relative to the fermented ingredient, such as in the range of 0.1-0.75% acetic acid or ethanol relative to the fermented ingredient, such as in the range of 0.25-0.5% acetic acid or ethanol relative to the fermented ingredient, such as in the range of 0.0001-0.001% acetic acid or ethanol relative to the fermented ingredient, such as in the range of 0.0005-0.05% acetic acid or ethanol relative to the fermented ingredient. Preferably, the fermented ingredient may have a non-detectable content of acetic acid or ethanol.

In yet an embodiment of the present invention the fermented ingredient may have a content of acetic acid or ethanol of at most 100 mM; such as at most 50 mM; e.g. at most

25 mM; such as at most 10 mM; e.g. at most 1 mM; such as at most 0.1 mM; e.g. at most 0.01 mM; such as in the range of 0.01-100 mM; such as in the range of 0.1-75 mM; such as in the range of 1-50 mM; such as in the range of 5-25 mM; such as in the range of 1- lOmM.

In an embodiment of the present invention the fermenting composition may be allowed to ferment for a period of at least 12 hours, e.g. for at least 24 hours, such as for at least 48 hours, e.g. for at least 72 hours, such as for at least 4 days, e.g. for at least 5 days, such as for at least 6 days, e.g. for at least 7 days, such as for at least 8 days, e.g. for at least 9 days, such as for at least 10 days, e.g. for at least 11 days, such as for at least 12 days, e.g. for at least 15 days, such as for at least 20 days.

In yet an embodiment of the present invention the fermenting composition may be allowed to ferment for a period in the range of 12 hours to 40 days, e.g. for a period in the range of 24 hours to 25 days, such as for a period in the range of 36 hours to 15 days, e.g. for a period in the range of 2-10 days, such as for a period in the range of 3-8 days, e.g. for a period in the range of 4-5 days, such as for a period in the range of 5 hours to 25 days, e.g. for a period in the range of 8-20 days, such as for a period in the range of 10-15 days, e.g. for a period in the range of 11-13 days.

In a further embodiment of the present invention the fermenting composition may be fermented at a temperature in the range of 15-45°C, such as 15-40°C, such as 25-35°C, such as 30-40°C, such as 15-20°C or such as 40-45°C.

In an embodiment of the present invention the moisture content of the fermenting composition may be adjusted, before the fermenting composition is allowed to ferment (step (iii)) to a moisture content of the resulting fermenting composition in the range of 15-70% (w/w) moisture, e.g. in the range of 20-65% (w/w) moisture; such as in the range of 30-55% (w/w) moisture; e.g. in the range of 35-45% (w/w) moisture; such as about 40% (w/w) moisture.

In a further embodiment of the present invention the moisture content of the fermenting composition provided in step (ii), and/or during fermentation process in step (iii) may be in the range of 15-70% (w/w) moisture, e.g. in the range of 20-65% (w/w) moisture; such as in the range of 30-55% (w/w) moisture; e.g. in the range of 35-45% (w/w) moisture; such as about 40% (w/w) moisture.

In an embodiment of the present invention the fermenting composition is allowed to ferment until a pH of the fermenting composition may have reached a pH value below 6.5; such as a pH value below 6.0; e.g. a pH value below 5.5; such as a pH value below 5.0; e.g. a pH value below 4.5; such as a pH value below 4.3; e.g. a pH value below 4.1; such as a pH value below 4.0.

In a further embodiment of the present invention the fermented ingredient may have a pH value below 6.5; such as a pH value below 6.0; e.g. a pH value below 5.5; such as a pH value below 5.0; e.g. a pH value below 4.5; such as a pH value below 4.3; e.g. a pH value below 4.1; such as a pH value below 4.0. The fermented ingredient may be mixed with suitable feed ingredients to provide a feed product. The suitable feed ingredients may depend on the feed product to be produced.

A preferred embodiment of the present invention relates to a process for providing a feed product, the process comprises the steps of:

(iv) supplying a fermented ingredient as provided according to the present invention,

(v) adding a dry feed ingredient to the fermented ingredient, providing a feed composition,

(vi) extruding the feed composition providing the feed product.

Preferably, the dry feed ingredient may comprise a second plant material.

In an embodiment of the present invention, the second plant material may be a plant material having a high digestibility and/or a high starch content. The second plant material having a high digestibility may originate from a treated plant material originally having a low digestibility.

Preferably, the dry feed ingredient may have a moisture content in the range of 1-15% (w/w), such as a moisture content in the range of 3-12% (w/w), such as a moisture content in the range of 5-10% (w/w).

The second plant material may be selected from potato flour, cornmeal, or a combination hereof.

In an embodiment of the present invention the dry feed ingredient may comprise one or more additional compounds. Preferably, the one or more additional components may be added to the to the feed composition in step (iv), providing the feed product.

In an embodiment of the present invention the feed composition is not subjected to any drying before extruding the feed composition providing the feed product.

In an embodiment of the present invention the fermented ingredient provided in step (iii) and/or supplied in step (iv) has not been subjected to drying. Thus, the fermented ingredient may be a wet fermented ingredient. The wet fermented ingredient obtained and/or supplied in step (iv) and the dry feed ingredient may be mixed in a ratio resulting in a feed composition comprising in the range of 50-95% (w/w) of the wet fermented ingredient supplied in step (iv), such as in the range of 60-90% (w/w), e.g. in the range of 70-80% (w/w) fermented ingredient; and in the range of 5-50% (w/w) dry feed ingredient, such as in the range of 10-40% (w/w) dry feed ingredient, e.g. in the range of 20-30% (w/w) dry feed ingredient.

The wet fermented ingredient and the dry feed ingredient may preferably be mixed before the mixed composition, the feed composition, is added to the extruder (step (vi)).

In an embodiment of the present invention the moisture content of the feed product, obtained after extrusion may be in the range of 5-20% (w/w), such as in the range of 8- 17% (w/w), e.g. in the range of 10-15% (w/w)

It may be preferred that the moisture content of the feed composition may be provided from mixing the fermented ingredient (being wet with a moisture content in the range of 15-70% (w/w) moisture, e.g. in the range of 20-65% (w/w) moisture; such as in the range of 30-55% (w/w) moisture; e.g. in the range of 35-45% (w/w) moisture; such as about 40% (w/w) moisture) with a dry feed ingredient having a moisture content in the range of 1-15% (w/w), such as a moisture content in the range of 3-12% (w/w), such as a moisture content in the range of 5-10% (w/w).

The mixture of the fermented ingredient and the dry feed ingredient may result in a moisture content of the feed composition in the range of 10-35% (w/w), such as in the range of 15-30% (w/w), e.g. in the range of 20-25% (w/w).

The feed composition may subsequently be extruded into the desired feed product. The moisture content of the feed product, after extrusion, may preferably be in the range of 5- 20% (w/w), such as in the range of 8-17% (w/w), e.g. in the range of 10-15% (w/w)

The novel process according to the present invention provides a unique fermented ingredient.

A preferred embodiment of the present invention relates to a fermented ingredient comprising 5-40% (w/w) protein relative to the fermented ingredient, such as in the range of 10-35% (w/w), e.g. in the range of 12-30% (w/w), such as in the range of 15-32% (w/w), e.g. in the range of 20-30% (w/w), such as in the range of 22-27% (w/w); one or more lactic acid bacterial strains, and at most 250 calories (kcal) per 100 gram fermented ingredient, such as at most 200 calories (kcal), e.g. at most 175 calories (kcal), such as at most 150 calories (kcal), e.g. at most 125 calories (kcal), e.g. at most 100 calories (kcal) per 100 gram fermented ingredient.

In an embodiment of the present invention the fermented ingredient comprises the combination of a marine mollusc and a first plant material.

The present invention may relate to a fermented ingredient comprising the combination of a marine mollusc and a first plant material and 5-40% (w/w) protein relative to the fermented ingredient, such as in the range of 10-35% (w/w), e.g. in the range of 12-30% (w/w), such as in the range of 15-32% (w/w), e.g. in the range of 20-30% (w/w), such as in the range of 22-27% (w/w); one or more lactic acid bacterial strains, and at most 250 calories (kcal) per 100 gram fermented ingredient, such as at most 200 calories (kcal) per 100 gram fermented ingredient

An embodiment of the present invention relates to a fermented ingredient comprising (consist essentially of) marine mollusc and 5-40% (w/w) protein relative to the fermented ingredient, such as in the range of 10-35% (w/w), e.g. in the range of 12-30% (w/w), such as in the range of 15-32% (w/w), e.g. in the range of 20-30% (w/w), such as in the range of 22-27% (w/w); one or more lactic acid bacterial strains, and at most 175 calories (kcal), such as at most 150 calories (kcal), e.g. at most 125 calories (kcal), e.g. at most 100 calories (kcal) per 100 gram fermented ingredient.

The moisture content of the fermented ingredient may be in the range of 15-70% (w/w) moisture, e.g. in the range of 20-65% (w/w) moisture; such as in the range of 30-55% (w/w) moisture; e.g. in the range of 35-45% (w/w) moisture; such as about 40% (w/w) moisture.

In an embodiment of the present invention the feed ingredient may further comprises less than 10% (w/w) fat, such as less than 5% (w/w) fat, e.g. less than 3% (w/w) fat, such as less than 2% (w/w) fat, e.g. less than 1% (w/w) fat, such as less than 0.5% (w/w) fat, e.g. less than 0.1% (w/w) fat.

The fat may preferably comprise at least 25% (w/w) unsaturated fat, such as at least 50% (w/w) unsaturated fat, e.g. at least 75% (w/w) unsaturated fat.

In yet an embodiment of the present invention the feed ingredient further comprises in the range of 0.1-15% (w/w) glycogen, such as in the range of 0.5-10% (w/w) glycogen, e.g. in the range of 1-7% (w/w) glycogen. Preferably, the feed ingredient may comprise a lactic acid concentration of at least 50 mM, such as at least 100 mM, such as at least 250 mM, such as at least 500 mM, such as at least 750 mM, such as at least 1000 mM, such as in the range of 100-1000 mM, such as in the range of 100-500 mM, such as in the range of 100-300 mM, such as in the range of 100-200 mM, such as in the range of 150-500 mM, such as in the range of 200-500 mM or such as in the range of 300-500 mM lactic acid.

In an embodiment of the present invention the fermented ingredient comprises less than 2% (w/w) salt, such as 1.75% (w/w) or less, e.g. such as 1.5% (w/w) or less, such as 1.25% (w/w) or less, e.g. such as 1.0% (w/w) or less, such as 0.75% (w/w) or less, e.g. such as 0.5% (w/w) or less, such as 0.25% (w/w) or less, e.g. such as 0.1% (w/w) or less.

In a further embodiment of the present invention the fermented ingredient comprises less than 1.2% (w/w) glucose, such as 1.0% (w/w) or less, e.g. such as 0.75% (w/w) or less, such as 0.5% (w/w) or less, e.g. such as 0.25% (w/w) or less, such as 0.1% (w/w) or less. Preferably, the fermented ingredient comprises no glucose.

In a yet an embodiment of the present invention the fermented ingredient comprises less than 5.0% (w/w) sucrose, such as 4.5% (w/w) or less, e.g. such as 4.0% (w/w) or less, such as 3.5% (w/w) or less, e.g. such as 3.0% (w/w) or less, such as 2.5% (w/w) or less, e.g. such as 2.0% (w/w) or less, such as 1.5% (w/w) or less, e.g. such as 1.0% (w/w) or less, such as 0.5% (w/w) or less. Preferably, the fermented ingredient comprises no sucrose.

In an embodiment of the present invention the fermented ingredient comprises more than 5 g fibrous material originating from the first plant material per kg fermented ingredient, such as more than 10 g fibrous material per kg fermented ingredient, e.g. more than 15 g fibrous material per kg fermented ingredient, such as more than 20 g fibrous material per kg fermented ingredient, e.g. more than 25 g fibrous material per kg fermented ingredient, such as more than 50 g fibrous material per kg fermented ingredient, e.g. more than 75 g fibrous material per kg fermented ingredient, such as more than 100 g fibrous material per kg fermented ingredient, e.g. more than 150 g fibrous material per kg fermented ingredient, such as more than 200 g fibrous material per kg fermented ingredient, e.g. more than 250 g fibrous material per kg fermented ingredient, such as more than 300 g fibrous material per kg fermented ingredient. The fermented ingredient may comprise further ingredients than the marine mollusc and lactic acid bacterial strains.

In an embodiment of the present invention the fermented ingredient may comprise a first plant material.

Preferably, the first plant material may be plant material having a low digestibility and/or a high fibre content. The first plant material may be as described previously.

The fermented ingredient according to the present invention may be mixed with a dry feed ingredient, such as a second plant material.

Preferably, the second plant material may be plant material having a high digestibility and/or a high starch content. The second plant material having a high digestibility may originate from a treated plant material originally having a low digestibility.

The feed product provided according to the present invention may be a fish feed product, or an animal feed product.

In an embodiment of the present invention the feed product according to the present invention may be a fish feed product for salmon, trout, cod or halibut.

In a further embodiment of the present invention the feed product according to the present invention may be an animal feed product for pets, poultry, pigs or ruminants.

In an embodiment of the present invention the fermented ingredient may be used as a human food ingredient.

A preferred embodiment of the present invention relates to the use of the fermented ingredient according to the present invention in a feed product for a fish, for an animal for a pet and/or in a food product for human consumption.

The feed product according to the present invention, may be a fish feed product, an animal feed product, a pet feed product.

The fermented ingredient and/or the feed product according to the present invention may show to have a reduced level of anti-nutritional factors and a reduced nutritional energy compared to traditional feed products, since part of the traditional feed product has been substituted with the fermented marine mollusc. A preferred embodiment of the present invention relates to the use of the fermented ingredient according to the present invention for reducing the calorie content of a feed product.

In an embodiment of the present invention wherein the calorie content of the feed product according to the present invention is reduced by at least 5% relative to a feed product without the fermented ingredient according to the present invention, such as by at least 10%, e.g. by at least 15%, such as by at least 25%, e.g. by at least 50%.

In the present context the term "gram per 100 gram" may be assimilated to weight percentage (% (w/w)), and the two terms may be used interchangeably.

It should be noted that embodiments and features described in the context of one of the aspects of the present invention also apply to the other aspects of the invention.