NZ709994B2 - Process of producing a lactate ferment - Google Patents
Process of producing a lactate ferment Download PDFInfo
- Publication number
- NZ709994B2 NZ709994B2 NZ709994A NZ70999414A NZ709994B2 NZ 709994 B2 NZ709994 B2 NZ 709994B2 NZ 709994 A NZ709994 A NZ 709994A NZ 70999414 A NZ70999414 A NZ 70999414A NZ 709994 B2 NZ709994 B2 NZ 709994B2
- Authority
- NZ
- New Zealand
- Prior art keywords
- lactic acid
- lactate
- nutrient medium
- fermentation
- sodium
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims abstract description 35
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 title claims description 34
- 238000000855 fermentation Methods 0.000 claims abstract description 61
- 230000004151 fermentation Effects 0.000 claims abstract description 61
- 239000004310 lactic acid Substances 0.000 claims abstract description 56
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 56
- 235000015097 nutrients Nutrition 0.000 claims description 49
- 244000005700 microbiome Species 0.000 claims description 36
- 239000011734 sodium Substances 0.000 claims description 29
- IJGRMHOSHXDMSA-UHFFFAOYSA-N nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 26
- 239000011575 calcium Substances 0.000 claims description 24
- KEAYESYHFKHZAL-UHFFFAOYSA-N sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 claims description 18
- 229910052708 sodium Inorganic materials 0.000 claims description 18
- 159000000007 calcium salts Chemical class 0.000 claims description 14
- 239000003795 chemical substances by application Substances 0.000 claims description 13
- 229910052757 nitrogen Inorganic materials 0.000 claims description 13
- 239000011780 sodium chloride Substances 0.000 claims description 9
- 150000003839 salts Chemical class 0.000 claims description 8
- 238000007792 addition Methods 0.000 claims description 7
- 239000000758 substrate Substances 0.000 claims description 5
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 61
- 239000007788 liquid Substances 0.000 abstract description 24
- 239000000843 powder Substances 0.000 abstract description 18
- 239000003755 preservative agent Substances 0.000 abstract description 6
- 238000011143 downstream manufacturing Methods 0.000 abstract description 5
- 235000019249 food preservative Nutrition 0.000 abstract description 5
- 239000005452 food preservative Substances 0.000 abstract description 5
- 230000002335 preservative Effects 0.000 abstract description 5
- 239000000047 product Substances 0.000 description 56
- 239000002609 media Substances 0.000 description 54
- 229940001447 Lactate Drugs 0.000 description 33
- 235000010633 broth Nutrition 0.000 description 31
- 239000000203 mixture Substances 0.000 description 24
- 238000004519 manufacturing process Methods 0.000 description 19
- 239000007787 solid Substances 0.000 description 18
- 229960005069 Calcium Drugs 0.000 description 15
- 229910052791 calcium Inorganic materials 0.000 description 15
- HEMHJVSKTPXQMS-UHFFFAOYSA-M sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 15
- 159000000000 sodium salts Chemical class 0.000 description 12
- 210000004080 Milk Anatomy 0.000 description 11
- OYPRJOBELJOOCE-UHFFFAOYSA-N calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 11
- 235000013336 milk Nutrition 0.000 description 11
- 239000008267 milk Substances 0.000 description 11
- 239000002253 acid Substances 0.000 description 10
- 235000013365 dairy product Nutrition 0.000 description 10
- 150000002500 ions Chemical class 0.000 description 10
- 235000013399 edible fruits Nutrition 0.000 description 9
- -1 lactic acid salt Chemical class 0.000 description 9
- 235000013311 vegetables Nutrition 0.000 description 9
- 235000013305 food Nutrition 0.000 description 8
- 241000894006 Bacteria Species 0.000 description 7
- 241001420124 Cidariophanes Species 0.000 description 7
- 238000004090 dissolution Methods 0.000 description 7
- 238000001694 spray drying Methods 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 239000005862 Whey Substances 0.000 description 6
- AXCZMVOFGPJBDE-UHFFFAOYSA-L Calcium hydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 description 5
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L Calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 5
- 229940005581 Sodium Lactate Drugs 0.000 description 5
- NGSFWBMYFKHRBD-UHFFFAOYSA-M Sodium lactate Chemical compound [Na+].CC(O)C([O-])=O NGSFWBMYFKHRBD-UHFFFAOYSA-M 0.000 description 5
- 230000004913 activation Effects 0.000 description 5
- 239000000920 calcium hydroxide Substances 0.000 description 5
- 229910001861 calcium hydroxide Inorganic materials 0.000 description 5
- 235000011116 calcium hydroxide Nutrition 0.000 description 5
- 239000001527 calcium lactate Substances 0.000 description 5
- 229960002401 calcium lactate Drugs 0.000 description 5
- 235000011086 calcium lactate Nutrition 0.000 description 5
- 229910052799 carbon Inorganic materials 0.000 description 5
- 239000012141 concentrate Substances 0.000 description 5
- 238000001035 drying Methods 0.000 description 5
- 230000012010 growth Effects 0.000 description 5
- 230000002503 metabolic Effects 0.000 description 5
- 235000018102 proteins Nutrition 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- 239000001540 sodium lactate Substances 0.000 description 5
- 235000011088 sodium lactate Nutrition 0.000 description 5
- 235000013619 trace mineral Nutrition 0.000 description 5
- 229940057801 Calcium Lactate Pentahydrate Drugs 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 4
- 108010009736 Protein Hydrolysates Proteins 0.000 description 4
- 230000003113 alkalizing Effects 0.000 description 4
- 239000002585 base Substances 0.000 description 4
- HPVJXNNKHRNBOY-UHFFFAOYSA-L calcium;2-hydroxypropanoate;pentahydrate Chemical compound O.O.O.O.O.[Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O HPVJXNNKHRNBOY-UHFFFAOYSA-L 0.000 description 4
- 150000001720 carbohydrates Chemical class 0.000 description 4
- 235000014633 carbohydrates Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000001704 evaporation Methods 0.000 description 4
- 230000000670 limiting Effects 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 239000011785 micronutrient Substances 0.000 description 4
- 235000013369 micronutrients Nutrition 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 239000012138 yeast extract Substances 0.000 description 4
- 108010062877 Bacteriocins Proteins 0.000 description 3
- GUBGYTABKSRVRQ-UUNJERMWSA-N Lactose Natural products O([C@@H]1[C@H](O)[C@H](O)[C@H](O)O[C@@H]1CO)[C@H]1[C@@H](O)[C@@H](O)[C@H](O)[C@H](CO)O1 GUBGYTABKSRVRQ-UUNJERMWSA-N 0.000 description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 3
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 3
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 3
- 229910001424 calcium ion Inorganic materials 0.000 description 3
- OKTJSMMVPCPJKN-UHFFFAOYSA-N carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- 238000011081 inoculation Methods 0.000 description 3
- 239000008101 lactose Substances 0.000 description 3
- GUBGYTABKSRVRQ-XLOQQCSPSA-N lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 3
- 230000001264 neutralization Effects 0.000 description 3
- KWYUFKZDYYNOTN-UHFFFAOYSA-M potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 3
- 229910001415 sodium ion Inorganic materials 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 229940041514 Candida albicans extract Drugs 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N D-Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N D-sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- BJHIKXHVCXFQLS-UYFOZJQFSA-N Fructose Natural products OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO BJHIKXHVCXFQLS-UYFOZJQFSA-N 0.000 description 2
- 230000036091 Metabolic activity Effects 0.000 description 2
- 108010084695 Pea Proteins Proteins 0.000 description 2
- 244000057717 Streptococcus lactis Species 0.000 description 2
- 235000014897 Streptococcus lactis Nutrition 0.000 description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 2
- CZMRCDWAGMRECN-GDQSFJPYSA-N Sucrose Natural products O([C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O1)[C@@]1(CO)[C@H](O)[C@@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-GDQSFJPYSA-N 0.000 description 2
- 238000009825 accumulation Methods 0.000 description 2
- 239000000159 acid neutralizing agent Substances 0.000 description 2
- 239000003513 alkali Substances 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000000845 anti-microbial Effects 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000005755 formation reaction Methods 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 159000000011 group IA salts Chemical class 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 230000002779 inactivation Effects 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 239000002054 inoculum Substances 0.000 description 2
- 150000003893 lactate salts Chemical class 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
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- 238000004321 preservation Methods 0.000 description 2
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- WQZGKKKJIJFFOK-VFUOTHLCSA-N β-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- UHZZMRAGKVHANO-UHFFFAOYSA-M 2-chloroethyl(trimethyl)azanium;chloride Chemical compound [Cl-].C[N+](C)(C)CCCl UHZZMRAGKVHANO-UHFFFAOYSA-M 0.000 description 1
- 241000589220 Acetobacter Species 0.000 description 1
- 240000009163 Acetobacter aceti Species 0.000 description 1
- 235000007847 Acetobacter aceti Nutrition 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 241000193403 Clostridium Species 0.000 description 1
- GZCGUPFRVQAUEE-KCDKBNATSA-N D-(+)-Galactose Natural products OC[C@@H](O)[C@H](O)[C@H](O)[C@@H](O)C=O GZCGUPFRVQAUEE-KCDKBNATSA-N 0.000 description 1
- 240000002860 Daucus carota Species 0.000 description 1
- 235000002243 Daucus carota subsp sativus Nutrition 0.000 description 1
- 235000019749 Dry matter Nutrition 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 230000005526 G1 to G0 transition Effects 0.000 description 1
- 244000168141 Geotrichum candidum Species 0.000 description 1
- 235000017388 Geotrichum candidum Nutrition 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 241000235649 Kluyveromyces Species 0.000 description 1
- 241000186781 Listeria Species 0.000 description 1
- 244000276497 Lycopersicon esculentum Species 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 235000003534 Saccharomyces carlsbergensis Nutrition 0.000 description 1
- 229940081969 Saccharomyces cerevisiae Drugs 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 240000003453 Spinacia oleracea Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229940029983 VITAMINS Drugs 0.000 description 1
- 229940021016 Vitamin IV solution additives Drugs 0.000 description 1
- 241000509563 [Candida] inconspicua Species 0.000 description 1
- 241000489467 [Candida] maris Species 0.000 description 1
- 238000005273 aeration Methods 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 150000008044 alkali metal hydroxides Chemical class 0.000 description 1
- 229910001413 alkali metal ion Inorganic materials 0.000 description 1
- 229910052784 alkaline earth metal Inorganic materials 0.000 description 1
- 150000001342 alkaline earth metals Chemical class 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminum Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 230000003698 anagen phase Effects 0.000 description 1
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- 229920001282 polysaccharide Polymers 0.000 description 1
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- KISFEBPWFCGRGN-UHFFFAOYSA-M sodium;2-(2,4-dichlorophenoxy)ethyl sulfate Chemical compound [Na+].[O-]S(=O)(=O)OCCOC1=CC=C(Cl)C=C1Cl KISFEBPWFCGRGN-UHFFFAOYSA-M 0.000 description 1
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- 235000005765 wild carrot Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-PHYPRBDBSA-N α-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 1
Abstract
The present invention relates to fermentation processes. The objective of the invention was to provide methods for producing ferments and formulating such ferments into preservatives. It was in particular an object of the present invention to provide improved processes for producing lactic acid containing ferments by simple and efficient (batch) culturing and allowing for simple down-stream processing either into a liquid, semi-liquid or a dry powder product, having sufficient stability, good handling properties and satisfactory organoleptic properties. Such processes are provided, as well as the products that can be obtained with it and their use as food preservative. aining ferments by simple and efficient (batch) culturing and allowing for simple down-stream processing either into a liquid, semi-liquid or a dry powder product, having sufficient stability, good handling properties and satisfactory organoleptic properties. Such processes are provided, as well as the products that can be obtained with it and their use as food preservative.
Description
PROCESS OF PRODUCING A LACTATE FERMENT
Field of the ion
The present invention relates to fermentation processes. More in particular, an
improved method is provided for the production of lactic acid ferments.
Background of the Invention
To prevent decay and quality deterioration of food products, preservatives are
commonly added. For decades, chemically sized food preservatives have been the
primary choice to e this goal. More recently, safety issues have been raised with respect
to these chemically synthesized food preservatives. Ever since, there has been a growing
interest in antimicrobial substances derived from traditional foods.
Lactic acid bacteria are useful microorganisms, which have been traditionally used in
the production of various fermented food products. Lactic acid fermentation results in
inhibition of the growth of other contaminating bacteria. Due to the pH reduction of the
systems with lactic acid produced via lactic acid fermentation, decay and quality deterioration
of such food products can be prevented and/or reduced. onally, it has been determined
that certain additional antimicrobial substances, such as bacteriocins, are produced by some
lactic acid ia. These bacteriocins belong to the lantibiotics group (class I bacteriocins)
and have a long history as food preservative.
It is becoming increasingly common to use lactic acid containing ferments produced
by such strains as preservative agents in all kinds of food products.
Lactic acid ferments are often not produced at the same plant where they are also
applied to produce the final food products. In most instances ferments will be ctured at
one plant to be used, typically some time later, at another plant in the production of the food
t. The fermentation products therefore often need to be processed into formulations
that can be stored for some time without loss of quality and/or activity, can be transported
efficiently and are convenient to handle and to dose in the production of food products. For
economic reasons it is often desirable to provide the products in concentrated forms. Such
formulations may ly be , semi-liquid or solid type formulations, each type of
ation having its specific advantages and disadvantages. The most preferred choice will
typically vary from one use to another.
The possibilities of producing stable and easy-to-use liquid, semi-liquids and/or solid
formulations of ferments are to a large extent determined by the thermodynamic behavior of
the lactic acid salt(s), constituting the bulk of the ferment. This thermodynamic or sets
to a great extent the conditions ed for downstream processing into the formulation type
of choice.
Last but not least, organoleptic, y and food tory requirements additionally
put restraints on the fermentation and down-stream processing steps and the types and
amounts of the materials to be used n.
In summary, manufacturers lactic acid containing ts encounter a number of
interrelated technological challenges to optimize the process and satisfy the needs and
requirements imposed by specific (end-)uses of the product, in ular with regard to
production rate and yield, stabilization of the activity, and the processing into stable and easy-
to-use formulations. As will be understood, keeping the manufacturing costs at an acceptable
level is always a factor in the design of the process.
It is an object of the invention to provide methods for producing lactic acid containing
ferments and formulating such ts into preservatives. It is in particular an object of the
t ion to provide improved processes for producing such ferments by simple and
efficient (batch) culturing and allowing for simple down-stream processing either into a
liquid, semi-liquid or a dry powder product, having suff1cient stability, good handling
properties and actory organoleptic properties.
Summary of the Invention
The present invention provides a process of producing a lactic acid containing ferment
comprising the consecutive steps of:
a) providing a nutrient medium comprising a solution of a fermentable substrate and a
nitrogen source in an aqueous medium,
b) inoculating said nutrient medium with a lactic acid producing micro-organism, preferably
lactic acid bacteria, and
c) incubating the inoculated nutrient medium nutrient medium under conditions favorable to
the growth and/or metabolic activity of said lactic acid producing micro-organism for a
period sufficient to produce a tation broth containing at least 20 g/l of e
equivalents, during which period the pH of the fermentation broth is controlled by
addition of one or more alkalization agents comprising ne sodium and alkaline
calcium salts, wherein the NazCa (w/w) ratio of the added salts is within the range of 1/6 —
l/l, preferably within the range of U6 — l/2.
In an advantageous embodiment of the invention, the nutrient medium comprises a
dairy base, preferably whey.
In an ageous embodiment of the invention the nutrient medium is inoculated
with an inoculation medium comprising activated lactic acid producing micro-organisms.
In an ageous embodiment of the invention the s comprises the additional
step dl) of acidification of the fermentation broth by the addition of an acid, preferably lactic
acid, in an amount sufficient to reduce the pH of the fermentation broth to below 4.8.
In an advantageous embodiment of the invention, the process comprises the additional
step d2) of inactivating the lactic acid producing micro-organisms by subjecting the
fermentation broth to a temperature of at least 40 0C for a period of at least 10 minutes.
In an advantageous ment of the invention the process comprises the onal
step e) of concentrating the ferment obtained in step c) or d) to a dry solids content of at least
30 wt.%, ably within the range of 30-50 wt.%, by evaporation.
In an advantageous embodiment of the invention the process comprises the additional
step f) of cooling the concentrate obtained in step e) to a temperature of below 40 0C.
In an ageous embodiment of the invention the process comprises the additional
step e’) of spray drying the ferment obtained in step c) or d) to produce a free flowing
.
The present invention also provides the ts and ferment products obtainable by
the above-described method and their various applications as preservatives.
These and other aspects and ments of the invention will become apparent to
those skilled in the art on the basis of the following detailed description and the mental
work described in the subsequent section.
Detailed description of the Invention
As stated herein, the first step a) of the process comprises the ation of a nutrient
medium. In this document, the term "nutrient medium" is used to refer to media in the form
originally provided for fermentation. The nutrient medium supplies the ates and the
nutrients the lactic acid producing micro-organism need to grow and to produce the various
fermentation products. The nutrient medium typically is an aqueous medium comprising a
fermentable substrate, a nitrogen source and utrients, wherein the lactic acid producing
micro-organism can grow and reproduce. In principle any combination of a carbon source, a
nitrogen source and micronutrients may be used as long as it promotes the growth of the lactic
acid producing micro-organism.
The term ‘fermentation broth’ is used herein to refer to the nutrient medium after
inoculation with the lactic acid producing micro-organism. Thus, strictly speaking, several
types of “fermentation broths” can be distinguished based on the stage to which the
tation has progressed: (i) nutrient media in the form ally provided including
micro-organisms directly after inoculation; (ii) nutrient media undergoing fermentation
wherein some or most of the originally provided nutrients has already been consumed and
fermentation products ing e have been excreted into the media by the micro-
organisms; and, (iii) media that have been removed from the fermentor after part or all of the
nutrients have been consumed.
As used herein, the term “fermentable substrate” refers to the carbon source that is
converted into another compound by the metabolic action of lactic acid producing micro-
organisms. As a carbon source, mono-, di-, tri-, oligo and polysaccharides can be used, in
particular sugars such as glucose, sucrose, fructose, galactose and lactose and/or starch
(hydrolysates).
Preferably, in this invention, the substrate is a carbohydrate selected from the group
consisting of lactose, sucrose and glucose, most preferably lactose.
These carbohydrates can be derived from a variety of sources, such as dairy products
and plant, fruit or vegetable derived products, e.g. molasses, fruit or vegetable juices, fruit or
vegetable pulp, etc. The invention can be practiced using one or more ydrates in partly
or substantially purif1ed form. Alternatively, the invention can practiced using a raw material
ning one or more ydrates.
The nutrient medium typically contains at least 1 g/l, more preferably 5-300 g/l, most
preferably 10-80 g/l, of the carbohydrate.
Suitable es of nitrogen sources e plant derived protein, such as soy
protein and pea protein, dairy protein, yeast or yeast extract, meat extract, various kinds of
fermentation filngi, as well as hydrolysates of any of the afore mentioned proteins. It is
preferred that the en source comprises free amino acids and/or short peptides. le
nitrogen sources may be prepared by hydrolysing a protein . In one embodiment of the
invention the nitrogen source is ed from the group consisting of pea protein, yeast
extracts and dairy n hydrolysates, more preferably yeast extracts and dairy protein
hydrolysates, especially casein hydrolysate.
The nutrient medium typically contains at least 0.1 g/l, more preferably 0.2-50 g/l,
most preferably 0.5-20 g/l of the nitrogen source. These amounts refer to the total dry solids
weight of the material added as the nitrogen source per liter of nt medium, as will be
understood by those skilled in the art. Hence, the nutrient medium typically ns at least
0.1 g/l, more ably 0.2-50 g/l, most preferably 0.5-20 g/l of proteins, peptides and/or
free amino acids.
In some embodiment of the invention, the nutrient medium further comprises
micronutrients that support the growth metabolic action of the lactic acid producing micro-
organism, such as vitamins, minerals, co-factors and/or other trace-elements. The
micronutrients are generally used at a rate of at least 0.01 % (w/v), preferably at a rate of
between 0.1 and 2 % (w/v) in the nutrient medium. Typically, the carbohydrate sources and/or
nitrogen sources that may be used in accordance with the ion ntly contain
micronutrients.
A particularly preferred embodiment of the invention concerns the tation of a
dairy t. As used herein, the term "dairy product" refers to whole (animal) milk,
ents of the milk as well as products derived from milk, such as whey, whey permeate,
milk te, yoghurt and quark and by-products from the preparation of yoghurt and quark.
In some preferred embodiments, by volume, the major component of the nutrient medium is
the dairy product. In some embodiments, the nutrient medium ses at least 80%, at least
90%, at least 95%, at least 99%, or at least 99.9% of the volume of milk, e.g. a product
selected from whole milk, raw milk, skim milk, reconstituted milk, condensed milk, re-
hydrated milk and the like. In some embodiment, the nutrient medium comprises at least 80%,
at least 90%, at least 95%, at least 99%, or at least 99.9% of the dry solids weight of milk
solids, e.g. whole milk , raw milk solids, skim milk solids, whey and the like. In a
particularly preferred embodiment said milk solid is whey.
Another preferred embodiment of the invention ns the fermentation of a fruit or
vegetable derived product, such as fruit or vegetable derived juices, pastes or pulp. In some
preferred embodiments, by volume, the major component of the nutrient medium is the fruit
or vegetable derived product. le examples include tomato, carrot, spinach, molasses,
etc. In a particularly preferred embodiment of the invention the fruit or vegetable derived
product is a juice obtained by mechanically ing or macerating the raw fruit or
vegetable. In some embodiments, the fruit or vegetable derived product comprises at least
80%, at least 90%, at least 95%, at least 99%, or at least 99.9% of the volume of the nutrient
WO 12870 2014/050015
medium. In some embodiments, the nutrient medium ses at least 80%, at least 90%, at
least 95%, at least 99% of the dry solids weight of fruit or vegetable solids.
As stated herein, the uent step b) comprises inoculating the nutrient medium
with alactic acid producing micro-organism.
In a preferred embodiment of this invention, the lactic acid producing micro-organism
is selected from the group consisting of lactic acid bacteria, more preferably from lactic acid
bacteria belonging to the order acillales, preferably the occus genus. The lactic
acid bacteria preferably belong to Lactococcus lactis ssp. lactis. Embodiments are also
envisaged wherein the lactic acid producing micro-organism is a yeast, such as
Saccharomyces cerevisiae, Kluyveromyces nus var. lactis, Candida inconspicua,
Candida maris, Acetobacter aceti or Acetobacter rasens, or a filngus, such as Geotrichum
candidum. In preferred embodiments, the lactic acid producing micro-organismhave GRAS
status.
In some embodiments, the fermentation broth comprises a single species of lactic acid
producing micro-organisms, while in other embodiments, the fermentation broth comprises a
mixture of different lactic acid producing micro-organisms.
In one embodiment the nutrient medium is ated with a fermentation broth
comprising activated lactic acid producing micro-organisms. The term ‘activated’ is used
herein to indicate that the composition used to inoculate the nt medium ses lactic
acid producing micro-organisms in a metabolically active state. When the micro-organisms
are introduced into the nutrient medium during direct seeding i.e. in the form of a dry, liquid
or frozen concentrate, they do not take effect straight away and require time to become active.
This ‘time lag’, also referred to as ‘lag phase’, may e re-establishment of the stored
micro-organisms into the natural form (rehydration phase), restoration of the metabolic
activity and/or adaptation to the new environment. In accordance with a preferred
embodiment of this invention, the inoculation of the ction) nutrient medium is done
with a fermentation broth comprising activated lactic acid producing micro-organisms, which
typically shortens the lag phase, which can significantly decrease the overall fermentation
time. The use of activated lactic acid producing micro-organisms may also increase the rate of
reproduction during the exponential phase and/or the rate of lactic acid tion during the
exponential and/or stationary phases of the fermentation process.
In one embodiment of the invention, a fermentation broth comprising activated lactic
acid producing micro-organisms is used for inoculating the nutrient medium, wherein the
broth comprises more than 12 g/l of e equivalents, more preferably more than 14 g/l,
most preferably more than 16 g/l. As used herein, the term “lactate equivalent” refers to the
total of the free lactic acid and the conjugated base (dissociated acid), as will be understood
by those of ordinary skill. The terms "lactic acid" and "free lactic acid" are employed
interchangeably herein to refer to the acid form. The term lactate refers to the dissociated
form of lactic acid. The (dissolved) salt of lactate is also specifically referred to herein as
"lactate salt".
In one embodiment of the invention, the fermentation broth comprising activated lactic
acid producing micro-organisms used for inoculating the nutrient medium is prepared by
incubating the lactic acid producing micro-organisms in an activation medium, which is
similar in composition to the production nutrient medium. In one embodiment of the
ion, the tion medium has the same composition as the production nutrient
medium. In one particularly red ment of the ion, the activation medium is
ed as compared to the production nutrient , preferably one or more nutrients
applied in the production nutrient medium are used in excess amounts in the activation
medium, typically meaning that the tration is at least 120 % of the concentration
employed in the nutrient medium. More preferably the activation medium ses one or
more of said nutrients in concentrations of at least 130 % of the concentrations employed in
the production nutrient medium, even more preferably at least 140 %. In a ularly
preferred embodiment of the invention the nitrogen source is used in excess amounts in the
activation medium.
As will be understood by those d in the art the fermentation broth comprising
activated lactic acid producing micro-organisms can be prepared using rd equipment
and methodology.
As stated herein, the process comprises a step c), wherein the inoculated nutrient
medium is incubated to produce a fermentation broth. Production-scale lactic acid
fermentation requires strict control of fermentation conditions, in ular of the pH.
Without control of the pH, the formation of lactic acid as a product of the metabolic action of
the lactic acid producing producing micro-organisms, the pH will decrease as the
fermentation proceeds. A drop in pH below a al value, depending on the microorganism
used in the s, could negatively affect the microorganism's metabolic process and
eventually bring the fermentation process to a stop. The exact critical value will depend on the
specific set of incubation conditions. In general, it is preferred that, during the incubation step,
the pH of the fermentation broth is maintained within the range of 4.5to 8.0, preferably within
the range of 4.8 to 6.5, more preferably within the range of 5.0-6, e. g. 5.5, in order to prevent
2014/050015
tion of lactate production. Inhibition of lactate production is considered to have
occurred when the amount of e produced in (batch) fermentation does not increase by
more than about 3% upon further incubation for a period of up to about twelve hours under
the same conditions. This definition presumes that sufficient nts for lactate production
are still available in the fermentation broth and s to both batch and continuous
operations.
As mentioned before, prevention of the pH drop to below the critical value is
accomplished by adding one or more alkalization agents comprising alkaline sodium and
calcium salts. Alkalization, as used herein, refers to the effect of lowering the amount of acid
in a solution to any extent and, hence, increasing the pH value. It does not imply an increase
of the pH to above neutral. As such the term ‘alkalization’ is deemed to be mous to
and interchangeable with ‘neutralization’. The term "alkaline salt" means an organic or
inorganic salt of the respective alkaline metal or alkaline earth metal, which reacts with an
acid to accept hydrogen atoms and/or donate a pair of valence electrons, and, as such, can be
added to the fermentation broth to increase the pH to the desired value. Examples of the
alkaline salts in accordance with the invention include the hydroxides of sodium and calcium,
carbonates of sodium and calcium. In a preferred embodiment of the invention the one or
more alkalization agents comprise sodium ide and calcium hydroxide.
The invention in part resides in the finding that it is advantageous to use both sodium
and calcium salts as zation agent and especially to combine sodium and calcium salts in
amounts resulting in a NazCa ratio (w/w) within the range of 1/6 — l/l. In a more preferred
embodiment of the invention, the NazCa (w/w) ratio is within the range of 1/6 — 1/2, more
preferably within the range of l/5.5-1/2.5, most preferably the NazCa (w/w) ratio is within the
range of l/5-l/3, e.g. l/4.
As will be understood by those skilled in the art, in the context of this invention it is
not critical whether or not the sodium and calcium salts are mixed before addition to the
ferment. It is envisaged that the sodium and calcium salts are added separately to the ferment,
which can be done simultaneously or uently. For practical reasons it is however
preferred to pre-mix the sodium and calcium salts, as will be understood by those skilled in
the art. Hence, the present s typically comprises the addition of an alkalization
comprising a mixture of alkaline sodium and calcium salts in relative amounts yielding the
above recited ratios of sodium and m ions. In an even more preferred ment of
the invention, an zation agent is added in the form of an aqueous solution of the alkaline
sodium and calcium salts in relative amounts yielding the above recited ratios of sodium and
calcium ions, e.g. an aqueous solution of 25-20 % (w/v) sodium hydroxide, preferably 3-10
% (w/v), e. g. about 5 % w/v, and 5-40 % (w/v) calcium hydroxide, preferably 10-30 % (w/v),
e.g. about 20 % (w/v).
It is also envisaged that other alkalizing agents may be used in conjunction with the
alkaline sodium and calcium salts. For example, other alkali or earth alkali metal hydroxides,
such as potassium hydroxide, may be added in addition. Typically such other alkalizing
agents are used only in minor amounts. It is preferred that the alkaline sodium and calcium
salts are used in such amounts that at least 75 % of the total mol amount of alkali and earth
alkali metal ions added is calcium and sodium, more preferably at least 80 %, at least 85 %, at
least 90 %, at least 95 %, or at least 97%.
As will be understood by those of ry skill in the art, pH control will typically
involve continuous or repeated administration of alkalizing agent. The s is preferably
automated for precise control of the pH at a ermined value.
Fermentation generally will be conducted at temperatures conventionally employed in
lactic acid tation processes. Temperatures in the range of 20°C to 40°C typically will
be employed, with atures in the range of 20°C to 35°C, such as about 30°C, being
preferred.
Under the conditions described , production-scale fermentations can be
performed with a duration typically varying between 10-24 hours, although the invention is
not particularly limited in this respect. Shorter fermentation times are generally preferred as it
ntly reduces the risks of the fermentation broth becoming contaminated with other
microbiological species.
The incubation can be performed using standard ent for batch and/or
continuous processing. Typically the process is performed in a (standard) tion
fermentor comprising a vessel having a volume of at least 250 L, at least 500 L or at least
1000 L.
In a preferred embodiment of the invention, the process is carried out in a wise
fashion. In a batch process ing to this invention, the lactate content of in the
fermentation broth will gradually increase provided the pH drop is prevented by the addition
of the one or more alkalization agents. Still, at some point the "limiting lactate concentration"
may be reached, which is the lactate concentration ntration of undissociated and
dissociated lactic acid) at which, under a given set of incubation ions (pH, nutrient
medium, temperature, degree of aeration), further lactate production is inhibited. In other
words, growth and/or lactate material production may stop due to the accumulation of one or
more fermentation products as well as in response to the pH drop resulting from the
production of fermentation products, i.e. the fermentation reaction has a self limiting point for
the given set of incubation conditions. In the present process, according to an embodiment of
the invention, the incubation step is typically stopped before the point where the concentration
of lactate equivalents reaches 25 g/L, preferably 24 g/L, more preferably 23 g/L, more
preferably 22 g/L. Preferably, the incubation step is d to proceed to the point where the
concentration of lactate equivalents exceeds 15 g/L, more preferably 17 g/l, more preferably
18 g/L, more preferably 19 g/L, most preferably 20 g/l. In a preferred ment of this
invention, the fermentation process is stopped by the addition to the fermentation broth of an
amount of acid, in particular lactic acid, sufficient to stop lactate production. A s is
accordingly provided as defined in the ing, wherein step c) is followed by a step dl)
comprising adding an amount of acid to reduce the pH of the fermented broth to below 6
preferably to below 5.5, preferably to below 5, more preferably below 4.8, e.g. to 4.7. In a
ularly preferred embodiment said acid is lactic acid. The lactic acid will typically be
added in concentrated or dilute liquid form, such in the form of an s solution having a
lactic acid content of at least 100 g/l, although the invention is not particularly limited in this
respect.
After incubation of the inoculated nutrient medium for a period sufficient to reach the
desired lactate levels and, optionally, after stopping the tation by the on of an
acid, the fermentation broth is typically subjected to a r ent aimed at the
inactivation of the lactic acid producing micro-organisms, by heat-treatment. A process is
ingly provided as defined herein before, comprising the additional step d2) of heating
the fermentation broth obtained after step c) or dl) by subjecting it to a temperature of at least
40°C, at least 45°C, or at least 50°C, for a period of at least 10, at least 20, at least 30, at least
40 or at least 50 s, so as to vate the lactic acid producing micro-organisms.
The fermentation broth obtained using the present invention can be processed into a
suitable product formulation simply by removing water, typically to obtain a paste. The
lactate will be present mainly as mixture of sodium and m salts and the present
inventors have established that these ferments can suitably be concentrated to dry solids
contents of 30 wt% and more without the problem of salts crystallizing out of the product.
The present inventors, furthermore, found that processing of the ferment into a concentrated
form in accordance with this embodiment, gave particularly advantageous results in terms of
the quality of the resulting t, especially in terms of stability and/or organoleptic
properties. Hence, in an ment of the invention, a process is provided as described
WO 12870
herein before, comprising the additional step e) of concentrating the ferment obtained in step
c), d1) or d2) to a paste having a dry solids content of at least 30 wt.%, preferably within the
range of 30-50 wt.%. Any conventional process can be used to perform step e). In a preferred
embodiment step e) is performed by subjecting the ferment obtained in step c), d1) or d2) to
an environment of above-ambient temperatures, typically to an environment of C, and,
ably, reduced pressure, e.g. at a pressure of 190-250 mbar. For performing this step
conventional equipment can be used that one of average skill is well-acquainted with.
In one embodiment, following step e), the concentrated liquid or paste is quickly
cooled to a temperature of below 40 C, preferably below 30°C, more preferably below 20 °C,
more preferably to a temperature of below 10°C. The present inventors established that this
step significantly aids to the quality of the resulting product. An embodiment of the invention
is accordingly provided comprising a step f) wherein the concentrated liquid or paste obtained
in step e) is cooled to a temperature of below 40°C, preferably below 30°C, more preferably
below 20°C, more preferably to a temperature of below 10°C, typically by placing it in an
environment of below ambient atures for a period ient to accomplish the above
recited ng of the temperature. In a particularly preferred embodiment this step
comprises placing the composition in a cooling or refrigerating apparatus operated at a
temperature of less than 15°C, less than 10°C or less than 5°C. Preferably, during this step, the
concentrated liquid or paste is agitated in order to avoid accumulation of al on parts of
the equipment.
Alternatively, the fermentation broth obtained using the t invention can be
processed into a free flowing powder product by evaporation of substantially all of the water.
Such powders, containing (anhydrous) m lactate in combination with sodium lactate as
the bulk of the powder, e high stability with excellent rehydration/dissolution
behavior. In particular, ts obtained in accordance with the invention, in this regard,
have superior properties compared to ferments containing only calcium e as the major
lactate salt.
Hence, in an embodiment of the ion, a process is provided as described herein
before, comprising the additional step e’) of subjecting the ferment obtained in step c), d1) or
d2) to a drying step to produce a dry powder composition having a water content of less than
wt.%, preferably less than 5 wt.%, more preferably less than 3.5 wt.%. In one embodiment
the step e’) comprises spray-drying of the t, to produce a owing powder product.
Preferably drying of the aqueous liquid comprises spray drying of the aqueous liquid. In the
present method, prior to the spray drying, aqueous liquid may be concentrated by evaporation.
Preferably, the aqueous liquid has a dry matter content of 1-80 wt.%, most preferably of 10-
60 wt.% when it is fed into a spray dryer. Alternatively, a powder may be produced by first
drying the aqueous liquid to produce a dry residue, e.g. by means of drum drying) and
subsequently reducing the size of the dry residue by, for instance, grinding, g or cutting.
In an embodiment of the invention, a ferment may be concentrated and optionally cooled in
accordance with steps e) and f) as described above, before being subjected to a further drying
step e’) to produce a dry powder composition.
Owing to the use of the one or more alkalizing agents comprising alkaline sodium and
calcium salts in the above recited relative s, the t invention allows for the
production of ferments, including dairy based ferments, that do not need any clarification
processing or other type of processing aimed at the removal of certain (solid) components
from the fermentation broth in order to obtain an acceptable food-grade preservative product.
Hence, in a preferred embodiment of the present invention, a process as defined herein before
is ed, wherein the fermentation broth is not subjected to a processing step wherein
dissolved or non-dissolved solid matter is removed from the fermented broth following step
c), i.e. regardless of the ation of the optional steps d), e) and/or f).
Another aspect of the invention, concerns a lactate ferment product obtainable by the
ses as defined herein above. The use of the one or more alkalization agents described
herein results in a product containing lactate mainly in the form of sodium and calcium
lactate, which confers certain advantageous properties to the fermentation products, especially
with regard to the ability to s such fermentation ts into various liquid, semi-
liquid and solid formulations and/or with regard to the organoleptic ties of these
fermentation products.
In a particularly preferred embodiment of the invention, the lactate ferment product
contains at least 25 wt.% of e, on the basis of dry solids , more preferably at least
40 wt.%, most preferably at least 50 wt.%. As will be understood, this includes all forms of
lactate, including free lactic acid as well as lactate containing salts.
Typically, in the lactate ferment product of the invention the major part of the lactate
is in the form of sodium and calcium salts. Hence, in a preferred embodiment, a e
ferment product as defined herein is provided comprising lactate anions and sodium and
calcium cations, wherein the amount of sodium and calcium cations exceeds 0.5 of the
stoichiometric equivalent, preferably it exceeds 0.75 of the stoichiometric lent, more
preferably it exceeds 0.9 of the stoichiometric lent. Furthermore, in a preferred
embodiment, a lactate ferment product as defined herein is provided sing lactate anions
and sodium and calcium cations, n the amount of sodium and calcium cations is equal
to or less than 1.0 of the iometric equivalent. As will be understood by those skilled in
the art, the stoichiometric equivalent refers to the combined amount of sodium and calcium
cations that would theoretically be ary to provide counterions for all lactate anions.
As indicated herein before, in an ment, the product will typically n
sodium and calcium ions in a NazCa ratio (w/w) within the range of 1/6 — 1/2. In a more
preferred embodiment of the invention, the NazCa (w/w) ratio is within the range of l/5.5-
l/2.5, most preferably, the NazCa (w/w) ratio is within the range of 1/5-1/3, e.g. l/4.
Further aspects of the present invention concerns the use of a e ferment
product as defined in any of the foregoing for the preservation of an alimentary product,
especially a food product or a ge, more in particular a product selected from the group
consisting of sed and natural s, cooked meats, canned foods, seafoods, alcoholic
beverages, dairy deserts, dairy drinks/liquids, prepared meals, dressings, sauces, flour based
products, liquid egg products, etc., and to s of preserving such alimentary products
comprising the step of incorporating therein or applying thereon a lactate ferment product as
defined in any of the foregoing. The lactate ts of the ion are particularly useful in
the preservation against spoilage by a microorganism, especially a microorganism selected
from the group consisting of Listeria spp, clostridium spp, lactic acid bacteria and bacillus
spp. It is within the purview of those of ordinary skill in the art to determine the most
riate dosages for optimal protection against spoilage while avoiding negative impact on
other quality aspects of the tary product, especially organoleptic ties. As
ned before, the present lactate ferment products can be applied in relatively high
dosages without negative impact on organoleptic properties and salt content.
Thus, the invention has been described by reference to certain embodiments discussed
above. It will be recognized that these embodiments are susceptible to various modifications
and alternative forms well known to those of skill in the art.
Many modifications in addition to those bed above may be made to the
structures and techniques described herein without departing from the spirit and scope of the
invention. Accordingly, although specific embodiments have been described, these are
examples only and are not limiting upon the scope of the invention.
Furthermore, for a proper understanding of this document and in its claims, it is to be
understood that the verb "to comprise" and its conjugations is used in its non-limiting sense to
mean that items following the word are included, but items not specifically mentioned are not
excluded. In addition, reference to an element by the indefinite article "a" or "an" does not
exclude the possibility that more than one of the element is present, unless the context clearly
requires that there be one and only one of the elements. The indefinite article "a" or "an" thus
usually means "at least one".
All patent and literature references cited in the present specification are hereby
incorporated by reference in their entirety.
The ing examples are offered for illustrative purposes only, and are not ed
to limit the scope of the present invention in any way
Example 1
Batch flasks (2 L) are used as reactors for fermentation. This reactor is sterilized
empty for 20 min at 121 0C. All cultivations are performed aseptically. Whey powder 5%
w/w and Yeast extract 0.2% w/w (based on dry weight) is used as the nutrient medium
(pasteurized for 30 min at 80 oC inside the r) for all fermentations. A mixture of
Ca(OH)2/NaOH (composition in table below) is used to control the pH, which is kept at
approximately pH, 5.5.
A first batch flask containing the nutrient medium is inoculated from a glycerol stock
of Lactococcus lactis ATCC 11454 and incubated overnight at 30 oC. The inoculum is 2.5%
w/w. During exponential growth phase ferment from the first batch flask is transferred as
inoculum for the next 2 L reactor containing nt medium, which is ran under the same
conditions. The fermentation in the second reactor is d after the lactate concentration
had reached more than 25 g/l. Around 10 ml of lactic acid (80% dry solids) is sufficient to
lower the pH to 4.7. The reactor is kept at 50 0C for 1 hour for inactivation.
Alkalization agent NaOH Ca(OH)2
Concentration in pure stock (%) 50.0 25.0
Proportion in base (%) 10.5 89.5
Final concentration in base (%) 5.3 22.4
Ca2+/Na+ ratio H 4.0
The ferment can be further d and/or concentrated according to s known
to a person skilled in the art. By means of evaporation e.g. a paste or concentrate can be
prepared. By means of spray drying e. g. a powder can be prepared.
The ferments and concentrates have sufficient stability to allow for ortation and
storage of the product in accordance with usual ry practice. The incorporation of the
ferment and/or concentrates thereof in various alimentary products at effective dosages results
in organoleptic properties that are generally favoured over those obtained with prior art
ferments.
Example 2:
Lactic acid ferment is produced according to the procedure of example 1. The raw
ferment is not purified and processed into a powder by spray-drying.
Products with anhydrous calcium lactate were obtained by drying at a product
temperature during the spray-drying process of 90 0C, whereas the air temperature varies
n 165 and 180 0C.
Products with calcium lactate pentahydrate were obtained using the spray ation
que using a continuously operating fluidized bed. The product ature was 60 0C,
the temperature of the fluidization air was 110 0C.
For ution tests 2 g of a powder was accurately weighed in a plastic cup and two
glass beads with a diameter of 6 mm were added. The blend was manually mixed for 1 min.
To prevent water uptake, the air was purged with dry nitrogen. Dissolution tests were
performed by adding the powder sample to 198 g demineralized water which was stirred with
a stirring flea. The test conditions are such that sink conditions are always fulfilled (i.e. after
complete dissolution of the material the concentration in the liquid is less than around 30% of
the tion solubility). Times to reach 10%, 50%, 90% and 95% of complete dissolution
were calculated.
For stability tests samples are stored in hermetically sealed glass jars to prevent any
re exchange. The samples have been stored at temperatures of 4°C, room temperature
(around C) and 40°C. The properties of the powders are visually assessed at different
time-points. The ferment powder is stable when it remains a free-flowing powder.
It is possible to lize the fermentation broth using calcium hydroxide (Ca(OH2),
sodium hydroxide (NaOH) or a combination thereof. This leads to a certain calcium to
sodium (Ca/Na) ratio in the final product. A solid product containing only Na is not le
because of high Na content and unacceptable hygroscopicity of the dry product. A solid
product with ous calcium lactate and with a high Ca/Na ratio of 20 has been produced.
This product suffered from the antage of unacceptable taste and long dissolution time
(95%) of 88 s.
A product with calcium lactate pentahydrate and a Ca/Na ratio of 3-4 was acceptable
from a taste and Na content perspective. Dissolution time (95%) of this product is around 30
s, which is acceptable. However, the t lacked suff1cient stability. This is because the
calcium e is present in the form of calcium lactate pentahydrate. Sodium lactate, which
is also present, presumably, was able to extract the l water from calcium lactate
pentahydrate crystals. This leads to dissolution of sodium lactate in the water extracted from
calcium lactate and, as a result of that, paste ion, even when packed in aluminum
sachets.
It has been found that a product with calcium lactate anhydrate and sodium lactate (in
a Ca/Na ratio of 3) still has an acceptable dissolution time (95%) of 31 s. ity proved
acceptable as well, as paste formation did not occur. The composition of this product was as
follows:
Lactic Acid (% w/w) 51
Succinic Acid (% w/w) 1.12
Total Nitrogen (% w/w) 1.6
Na (% w/w) 2.9
Ca (% w/w) 8.1
e (% w/w) 11
pH (10%) 4.7
Example 3
In order to test for the taste impact of calcium and sodium in the neutralization agents,
model products have been prepared. Milk was used as the reference product. Different
samples have been prepared, consisting of milk to which ferments (produced following the
general procedure of e 1), have been added with different concentrations of calcium
and sodium, as presented in the table below.
Na- Ca- Model Model Model
—----mm
—-----m
RATIO Ca:Na
. . . . .
These samples were tested by a panel. The results are ed by means of pal
Component is and summarized in a Bi-Plot (cf. B.S. Everitt, An R and S-Plus
Companion to Multivariate Analysis). This Bi-Plot is depicted in Figure 1.
From the results, it is clear that the use of sodium as the sole counterion in the
neutralization agent (Na-based) leads to a salty taste, whereas the use of calcium as the sole
counterion (Ca-based) leads to an astringent and bitter taste. By using both calcium and
sodium in a ratio of between approximately 1:1 and 6:1 w/w a much more neutral taste, closer
to milk, can be achieved.
Claims (1)
1. Process of producing a lactate ferment comprising the utive steps of: a) providing a nutrient medium comprising a solution of a fermentable substrate and a nitrogen source in an aqueous medium; b) inoculating said nutrient medium with lactic acid producing micro-organism; and c) incubating the inoculated nutrient medium to produce a fermentation broth ning at least 20 g/l of lactate equivalents, during which period the pH of the fermentation broth is controlled by addition of one or more alkalization agents comprising alkaline sodium and alkaline calcium salts, wherein the Na:Ca (w/w) ratio of the added salts is within the range of
Applications Claiming Priority (5)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US201361752541P | 2013-01-15 | 2013-01-15 | |
US61/752,541 | 2013-01-15 | ||
EP13156751.3 | 2013-02-26 | ||
EP13156751.3A EP2769630B1 (en) | 2013-02-26 | 2013-02-26 | Improved nisin production process |
PCT/NL2014/050015 WO2014112870A1 (en) | 2013-01-15 | 2014-01-15 | Process of producing a lactate ferment |
Publications (2)
Publication Number | Publication Date |
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NZ709994A NZ709994A (en) | 2020-11-27 |
NZ709994B2 true NZ709994B2 (en) | 2021-03-02 |
Family
ID=
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