Abstract: The present invention relates to a method for flavoring a cheese product by processing at least one initial cheese base, including a stage for the heat and mechanical kneading type treatment of the initial cheese base, after it has been split up, at a temperature T1 of at most 80° C., in order to secure a limited destructuring of the protein network of the initial cheese base, characterized in that at least one flavoring agent, selected from the group constituted by flavor fermenting agents that present an increased enzymatic activity and embrittlement of their cellular wall, flavor fermenting lysates, and amino group accepting compounds, is added to the initial cheese base and/or during the stage above.

Abstract: The present invention relates to a method for flavouring a cheese product by processing at least one initial cheese base, including a stage for the heat and mechanical kneading type treatment of the initial cheese base, after it has been split up, at a temperature T1 of at most 80° C., in order to secure a limited destructuring of the protein network of the initial cheese base, characterized in that at least one flavouring agent, selected from the group constituted by flavour fermenting agents that present an increased enzymatic activity and embrittlement of their cellular wall, flavour fermenting lysates, and amino group accepting compounds, is added to the initial cheese base and/or during the stage above.

Abstract: A microbial food additive for human consumption or as animal feed comprises at least one isolated strain of Sporolactobacillus selected from the group consisting of Sporolactobacillus inulinus and Sporolactobacillus P44. An isolated strain of Sporolactobacillus having Collection Nationale de Culture de Microorganisms of Institute Pasteur Deposit No. I-1089 is described. Supplemented foodstuffs, both animal feed and for human consumption, contain these microbial food additives.