WO2018172564A1 - Procédé de préparation de glycosides de stéviol solubilisés à partir d'une matière végétale et produits obtenus - Google Patents

Procédé de préparation de glycosides de stéviol solubilisés à partir d'une matière végétale et produits obtenus Download PDF

Info

Publication number
WO2018172564A1
WO2018172564A1 PCT/EP2018/057574 EP2018057574W WO2018172564A1 WO 2018172564 A1 WO2018172564 A1 WO 2018172564A1 EP 2018057574 W EP2018057574 W EP 2018057574W WO 2018172564 A1 WO2018172564 A1 WO 2018172564A1
Authority
WO
WIPO (PCT)
Prior art keywords
plant material
anyone
steviol glycosides
process according
days
Prior art date
Application number
PCT/EP2018/057574
Other languages
English (en)
Inventor
Paul A'campo
Rene SCHEPENS
Original Assignee
Fermentationexperts A/S
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Fermentationexperts A/S filed Critical Fermentationexperts A/S
Publication of WO2018172564A1 publication Critical patent/WO2018172564A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A23L27/36—Terpene glycosides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
    • A23K10/12—Animal feeding-stuffs obtained by microbiological or biochemical processes by fermentation of natural products, e.g. of vegetable material, animal waste material or biomass
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/065—Microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/135—Bacteria or derivatives thereof, e.g. probiotics

Definitions

  • the present invention relates to a process for providing a fermented plant material comprising steviol glycosides and an isolated steviol glycoside obtained from a plant material.
  • the present invention relates to a process for providing a solubilized steviol glycosides from a plant material comprising steviol glycosides.
  • Steviol glycosides are natural calorie-free sweeteners that can be extracted from the Stevia plant, genus name Stevia rebaudiana Bertoni. Depending on concentration and composition it can be 50 to 400 times sweeter than sugar.
  • the steviol glycosides is a very interesting sweetener as it is calorie free, has a very low glycaemic index, lowers blood pressure and is suitable to be used by diabetics.
  • Steviol glycosides extracted from stevia are more or less widely used in Japan, South Korea, China, South-East Asia and south America, and since approval of stevia in the USA by the FDA in 2008 and by the European Union in 2011, industrial interest has risen accordingly.
  • steviol glycosides from stevia plants One common process for producing steviol glycosides from stevia plants is to grow it somewhere in the world. Harvest it by cutting the whole plants, separating the leaves from the stems (prior to or after drying) and drying them either in the sun or in a dryer. Then the dried leaves are baled or packed in boxes and the bales/boxes transported to an extraction plant. Often these are very far away from the field where stevia was grown. In the extraction plant the stevia is extracted with water, alcohol or other organic solvents, e.g. methanol or butanol. Several steps using solvents and other chemicals, distillation and crystallization, lead to the end product, stevia extract comprising the steviol glycosides.
  • alcohol or other organic solvents e.g. methanol or butanol.
  • microorganisms present on the plant material convert added sugar to organic acids in the watery solution.
  • an improved process of providing steviol glycosides would be advantageous, and in particular a more efficient; consistent; faster; reproducible and cost effective (financially and/or environmentally) and/or reliable process of providing steviol glycosides would be advantageous.
  • an object of the present invention relates to an improved process of providing steviol glycosides.
  • one aspect of the invention relates to a process for providing a fermented plant material, the process comprises the steps of:
  • step (ii) providing one or more lactic acid bacteria strain; and (iii) subjecting the plant material comprising steviol glycosides to a fermentation process by combining the plant material comprising steviol glycosides provided in step (i) with the one or more lactic acid bacterial strain provided in step (ii), providing the fermented plant material.
  • Another aspect of the present invention relates to a fermented plant material comprising steviol glycosides and one or more lactic acid bacteria.
  • Yet another aspect of the present invention relates to the use of the fermented plant material according to the present invention and/or the use of an isolated steviol glycosides according to the present invention, in a food product.
  • Still another aspect of the present invention relates to a food product comprising the fermented plant material according to the present invention and/or an isolated steviol glycosides according to the present invention.
  • Stevia rebaudiana Bertoni is a plant that originates from Paraguay which produces high potency low-calorie sweeteners in its leaves.
  • the main low-calorie sweetener components of Stevia rebaudiana are the steviol glycosides stevioside and rebaudioside.
  • the plant leaves have been used for their sweetening capacity for centuries, but not until the 1960's commercial cultivation of the plant was started.
  • Stevioside and rebaudioside A extracted from Stevia leaves are getting more and more attention around the globe as an interesting and relevant sweetener in a wide variety of foods.
  • a preferred embodiment of the present invention relates to a process for providing a fermented plant material, the process comprises the steps of:
  • step (iii) subjecting the plant material comprising steviol glycosides to a fermentation process by combining the plant material comprising steviol glycosides provided in step (i) with the one or more lactic acid bacterial strain provided in step (ii), providing the fermented plant material.
  • the term “fermented plant material” relates to the controlled fermentation of a plant material.
  • controlled fermentation relates to a fermentation process where mainly growth of desired bacteria are initiated and where growth of moulds, yeast and pathogenic bacteria are avoided or substantially avoided.
  • the fermentation process (as provided in step (iii)) is a controlled fermentation process.
  • the fermentation process is a solid-state fermentation.
  • an aqueous medium may be added to the plant material provided in step (i), to the one or more lactic acid bacteria provided in step (ii) or to the combined plant material and one or more lactic acid bacteria provided in step
  • the aqueous medium may be added (as mentioned above) in a ratio between plant material and aqueous medium in less than 1 :7 (plant material :aqueous medium); such as a ratio less than 1 :6; e.g. a ratio less 1 : 5; such as a ratio less than 1 :4; e.g. a ratio less 1 :3; such as a ratio less than 1 :2; e.g. a ratio less 1 : 1.
  • 7 kg or less of the aqueous medium may be added to 1 kg plant material, such as 6 kg or less of the aqueous medium may be added to 1 kg plant material; e.g.
  • 5 kg or less of the aqueous medium may be added to 1 kg plant material, such as 4 kg or less of the aqueous medium may be added to 1 kg plant material; e.g. 3 kg or less of the aqueous medium may be added to 1 kg plant material, such as 2 kg or less of the aqueous medium may be added to 1 kg plant material; e.g. 1 kg or less of the aqueous medium may be added to 1 kg plant material.
  • the aqueous medium comprises water, preferably demineralized water.
  • the aqueous medium may be used as an extractant for extracting the steviol glycosides from the plant material.
  • the extraction may be done in multiple step counter-flow diffusion with acid water recovered from previous batches of fermented plant materials according to the present invention.
  • the process of "extracting” relates the action of solubilising the steviol glycosides present in the plant material and releasing the steviol glycosides from the plant material to the aqueous medium.
  • the fermented pant material according to the present invention may be subjected to a clarification process wherein the aqueous medium comprising the solubilised steviol glycosides may be separated from the insoluble constituents, such as the insoluble plant material, providing an isolated steviol glycosides.
  • Increased temperature may improve the fermentation process and/or facilitate the extraction of steviol glycosides.
  • the temperature of the aqueous medium may be in the range of 25-80°C, preferably in the range of 35-70°C, more preferably in the range of 50-65°C, even more preferably, about 60°C.
  • the process of isolating steviol glycosides from plant materials may involve a fermentation process which is provided in order to allow the acid produced during the fermentation to act on the cell wall of the plant material and increasing the permeability of components, like steviol glycosides, from the plan cells which are then isolated.
  • the moment of harvesting may be disconnected from the moment of extracting.
  • the term "disconnected” relates to extending the time from harvesting to purification, e.g. by isolation, in order to make the process more cost effective and allow the individual farmer/producer to process larger amounts of plant materials in a single season.
  • the time may be extended from a couple of days to e.g. 12 months where the steviol glycosides can be extracted and/or isolated.
  • the fermented plant material provided in step (iii) is stored for period between 10 hours and 12 months before being subjected to at least one isolation process, providing the isolated steviol glycosides; e.g. for a period of 24 hours and 10 months; such as for a period of 36 hours to 9 months; e.g. for a period of 48 hours and 8 months; such as for a period of 60 hours to 7 months; e.g. for a period of 72 hours and 6 months; such as for a period of 96 hours to 5 months; e.g . for a period of 120 hours and 3 months.
  • the isolated steviol glycosides e.g. for a period of 24 hours and 10 months; such as for a period of 36 hours to 9 months; e.g. for a period of 48 hours and 8 months; such as for a period of 60 hours to 7 months; e.g. for a period of 72 hours and 6 months; such as for a period of 96 hours to 5 months; e.g
  • the fermented plant material provided in step (iii) may be stored for at least 10 hours before being subjected to at least one isolation process, providing the isolated steviol glycosides; e.g . for at least 24 hours; such as at least 36 hours; e.g . for at least 48 hours; such as at least 60 hours; e.g. for at least 72 hours; such as at least 96 hours; e.g. for at least 120 hours; such as at least 14 days; e.g . for at least 1 months; such as at least lVi months; e.g . for at least 2 months; such as at least 2Vi months; e.g . for at least 3 months; such as at least 4 months; e.g . for at least 5 months; such as at least 6 months; e.g . for at least 8 months; such as for at least 10 months.
  • the isolated steviol glycosides e.g . for at least 24 hours; such as at least 36 hours; e.g
  • the fermented plant material may be kept under anaerobic or semi-anaerobic conditions during storage.
  • the plant material comprising steviol glycosides to be subjected to the fermentation process as described in step (iii) by combining the plant material comprising steviol glycosides provided in step (i) with the one or more lactic acid bacterial strain provided in step (ii), providing the fermented plant material and/or the fermented plant material during storing may be ensiled.
  • the term "ensiled” relates to the process of making silage from many field crops where by placing the plant material in a silo or pit, by piling it in a large heap and compressing it down so as to leave as little oxygen as possible and then covering it with a plastic sheet, or by wrapping large round bales tightly in plastic film whereby the plant material is left for semi-anaerobic fermentation.
  • the plant material is mixed with one or more lactic acid bacteria when ensiled.
  • the plant material ; the plant material comprising steviol glycosides provided in step (i) with the one or more lactic acid bacterial strain provided in step (ii) and/or the fermented plant material may be ensiled in bags, e.g . plastic bags, 1-250 tons, such as 3-200 tons, e.g . 5-150 tons, such as 10-100 tons, e.g . 50-75 tons.
  • the temperature of the fermented plant material during storage is not important. It is however, preferred that the temperature during storing is below 80°C, such as below, 60°C, e.g . below 40°C, such as below 30°C. In yet an embodiment of the present invention the temperature of the fermented plant material during storage is allowed to fluctuate together with fluctuations of the surrounding temperature.
  • the fermentation process may preferably involve a temperature gradient, said temperature gradient involves 3 stages; a starting temperature, a temperature increase and a steady state fermentation temperature.
  • the fermentation according to the present invention may be continued for 10 days or less, such as 9 days or less, e.g. 8 days or less, such as 7 days or less, e.g. 6 days or less, such as 5 days or less, e.g. 4 days or less, such as 3 days or less, e.g. 2 days or less, such as 36 hours or less, e.g. 24 hours or less.
  • the fermentation process may be continued for a period (a steady state period) between 6 hours and 20 days; such as for a period of 12 hours to 24 days; e.g. for a period of 48 hours to 10 days; such as for a period of 3 days to 8; e.g. for a period of 4 days to 7 days; such as for a period of 5 days to 6 days.
  • a steady state period between 6 hours and 20 days; such as for a period of 12 hours to 24 days; e.g. for a period of 48 hours to 10 days; such as for a period of 3 days to 8; e.g. for a period of 4 days to 7 days; such as for a period of 5 days to 6 days.
  • Controlling the temperature during the steady state fermentation may be one of the best ways to improve the quality and the effects of the fermented plant material.
  • the fermentation may be performed at a
  • the fermentation process in step (iii) may be conducted at a temperature (a steady state temperature) in the range of 15-50°C, preferably in the range of 25-43°C, more preferably in the range of 30-40°C, even more preferably, about 35°C.
  • the starting temperature may be in the range of 15-45°C, such as in the range of 25-40°C, e.g. in the range of 28-35°C, such as in the range of 30 -32°C.
  • the temperature increase of the fermentation process of the present invention may preferably be a slow temperature increase from the starting temperature to the steady state fermentation temperature.
  • the present invention the temperature increase of the fermentation process of the present invention may preferably be a slow temperature increase from the starting temperature to the steady state fermentation temperature.
  • temperature increase is provided without addition of heat.
  • the term "without addition of heat” relates to a fermentation temperature increase wherein the heat provided is produced by the fermentation itself without the use of electrical, mechanical or fuel based heat.
  • the pH of the fermented plant material may be below pH 6.5, such as below pH 6.0, e.g. below pH 5.5, such as below pH 5.0; e.g. below pH 4.5; such as below pH 4.2; e.g. about pH 4.0.
  • the pH of the fermented plant material is in the range of pH 3.0-6.5, such as in the range of pH 3.0-6.0, e.g.
  • pH 3.1-5.5 such as in the range of pH 3.2-5.0
  • pH 3.2-5.0 such as in the range 3.3-4.2
  • 3.4-4.0 such as 3.5-3.8
  • 3.7-4.2 such as 3.7-4.0, or such as 3.8-4.2.
  • the fermentation process provided in step (iii) may introduce a decrease in pH from about pH 6.0 to about pH 4.0 in 1-4 days, such as in 2-3 days.
  • 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 are homofermentative.
  • the term "essentially homofermentative” relates to a fermentation process where, 70% or more of the bacteria are homofermentative, such as 80% or more of the bacteria are homofermentative, e.g. 85% or more of the bacteria are homofermentative, such as 90% or more of the bacteria are homofermentative, e.g. 95% or more of the bacteria are homofermentative, such as 98% or more of the bacteria are homofermentative, e.g. 99% or more of the bacteria are homofermentative.
  • the fermentation is essentially a homo- fermentation, such as a homolactic fermentation.
  • the term "homolactic fermentation” when used according to the present invention indicates that the major fermentation product may be lactic acid, and the levels of acetic acid and ethanol are either below taste-threshold, around taste threshold or slightly above taste threshold.
  • "essentially homofermentative" indicates a ratio of lactic acid 5 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.
  • the fermented plant material provided in step (iii) has a lactic acid concentration of at least 50 mM, such as at least 100 mM, such as 10 100-1000 mM, such as 100-500 mM, such as 100-300 mM, such as 100-200 mM, such as 150-500 mM, such as 200-500 mM or such as 300-500, mM lactic acid.
  • the process according to the present invention is essentially a heterofermentative fermentation.
  • the term "essentially heterofermentative" means, that the predominant bacterial flora driving the fermentation is heterofermentative.
  • the term "essentially heterofermentative” relates to a fermentation process where, 70% or more of the bacteria are heterofermentative, such as 80% or more of the bacteria 20 are heterofermentative, e.g. 85% or more of the bacteria are heterofermentative, such as 90% or more of the bacteria are heterofermentative, e.g. 95% or more of the bacteria are heterofermentative, such as 98% or more of the bacteria are heterofermentative, e.g. 99% or more of the bacteria are heterofermentative.
  • the present invention results in a major part of the fermentation products are acetic acid and ethanol, and the ratio of acetic acid and ethanol to lactic acid in (mM/mM) is 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.
  • the fermented plant material provided in step iv) has an acetic acid and/or ethanol concentration of at least 50 mM, such as at least 100 mM, such as 100-1000 mM, such as 100-500 mM, such as 100-300 mM, such as 100- 200 mM, such as 150-500 mM, such as 200-500 mM or such as 300-500, mM lactic acid.
  • the fermentation process may be continued until the fermented plant material has a pH value below 6.0, such as below 5.0 e.g. below 4.5, such as below 4.2, such as below pH 4.0.
  • a pH value below 6.0 such as below 5.0 e.g. below 4.5, such as below 4.2, such as below pH 4.0.
  • the fermentation process as provided in step (iii) may be continued for at least 1 day after the pH of the fermented plant material has reached a pH in the range of pH 4.0- 4.2; such as for at least lVi day; e.g . for at least 2 days; such as for at least 2Vi day; e.g . for at least 3 days; such as for at least 4 day; e.g . for at least 5 days; such as for at least 6 day; e.g . for at least 7 days.
  • the fermentation process according to the present invention it may be possible to obtain a much more intense degeneration of the cell walls of the plants, and then increasing the efficacy of the extraction afterwards.
  • the improved degradation and increased permeability of the cell walls make it possible to extract more of the steviol glycosides present in the plant material and the process may be faster, with less
  • the fermentation may be a one-step fermentation of the plant material.
  • one-step fermentation relates to a fermentation process wherein the same type of plant material may be subjected to the same fermentation conditions, or substantially the same fermentation conditions.
  • one-step fermentation exclude the option of taking out a part of the plant material during fermentation, leaving the remaining plant material to be further fermented and followed by mixing the part which was taken out with the further fermented material .
  • the fermented composition does not involve subsequent supplementation of plant material and/or one or more lactic acid bacterial strain(s) to the fermented composition.
  • the one or more lactic acid bacterial strain provided in step (ii) and/or present in the fermented plant material may be selected from the group consisting of Lactobacillus, Leuconostoc, Pediococcus, Lactococcus, Streptococcus, Aerococcus, Carnobacterium, Enterococcus, Oenococcus, Teragenococcus, Vagococcus, and Weisella.
  • the one or more lactic acid bacterial strain provided in step (ii) and/or present in the fermented plant material are lactic acid bacteria of the genus Enterococcus, Lactobacillus,
  • the one or more lactic acid bacteria stain may be selected from the group consisting of one or more Enterococcus spp. , Lactobacillus spp. , Lactococcus spp. , Pediococcus spp. , and a combination hereof.
  • the one or more lactic acid bacterial strain is selected from the group consisting of one or more of Enterococcus faecium, Lactobacillus rhamnosus, Lactobacillus plantarum, Pediococcus acidililactili , Pediococcus pentosaceus, Lactococcus Lactis, Lactococcus Cremoris, Lactococcus Diacety lactis, Leuconostoc Cremoris and a combination hereof.
  • the main lactic acid bacterial strain present in the composition or in the fermented composition may be Pediococcus pentosaceus; Pendiococcus acidilactici; Lactobacillus plantarum; Lactobacillus rhamnosus; or Enterococcus faecium.
  • the main lactic acid bacteria present in the composition may be Lactobacillus plantarum.
  • the one or more lactic acid bacteria strain(s) may be selected from the group consisting of one or more of Enterococcus faecium MCIMB 30122, Lactobacillus rhamnosus NCIMB 30121, Pediococcus pentosaceus HTS (LMG P-22549), Pendiococcus acidilactici NCIMB 30086 and/or Lactobacillus plantarum LSI (NCIMB 30083).
  • the moisture content of the plant material to be fermented may be another relevant parameter to control in order to control the fermentation process and the resulting fermented plant material.
  • the plant material provided in step (i), and/or the plant material during fermentation may have a moisture content below 95% (w/w), such as below 90% (w/w), e.g. below 85% (w/w), such as below 82% (w/w), e.g. below 80% (w/w), such as below 75% (w/w), e.g. below 70% (w/w), such as below 65% (w/w), e.g. below 60% (w/w).
  • the plant material provided in step (i) may be a fresh plant material.
  • the plant material provided in step (i) has not been subjected to drying.
  • the plant material provided in step (i) may have a moisture content above 12% (w/w), such as above 15% (w/w), e.g. above 20% (w/w), such as above 30% (w/w), e.g. above 40% (w/w).
  • the lactic acid bacteria may during fermentation produce organic acids, such as lactic acid, and other metabolic products, which may contribute to a more intense degeneration of the cell walls of the fermented plant material and to the organoleptic, textural, nutritional and pharmacological profile of the fermented plant material.
  • Lactic acid bacterial are important bacteria and are widely used in the industry. The importance of the lactic acid bacteria may be evidenced by their generally regarded as safe (GRAS) status, due to their ubiquitous appearance in food and their contribution to the healthy microflora of human mucosal surfaces.
  • the genera that comprise the lactic acid bacteria, and which may be used in the present invention, are Lactobacillus, Leuconostoc, Pediococcus, Lactococcus, and Streptococcus, Aerococcus, Carnobacterium, Enterococcus, Oenococcus, Teragenococcus, Vagococcus, and Weisella; these genera belong to the order Lactobacillales.
  • two or more lactic acid bacterial strains may be provided, such as three or more lactic acid bacterial strains, e.g. four or more lactic acid bacterial strains, such as 7 or more lactic acid bacterial strains, e.g. 10 or more lactic acid bacterial strains, such as 15 or more lactic acid bacterial strains, e.g. 20 or more lactic acid bacterial strains, such as 25 or more lactic acid bacterial strains, e.g. 30 or more lactic acid bacterial strains, such as 35 or more lactic acid bacterial strains, e.g. 40 or more lactic acid bacterial strains.
  • a starter culture or an inoculum may be provided comprising one or more lactic acid bacterial strains defined herein.
  • inoculum relates to a source material, such as the one or more lactic acid bacterial strain, used for the inoculation of a new culture.
  • the inoculum may be employed to prime a process of interest.
  • “Inoculation” refers to the placement of a microorganism (e.g. one or more lactic acid bacterial strain) that will grow when implanted in a culture medium such as a fermentation tank comprising media to be fermented, e.g. a plant material.
  • a primary inoculum may be provided and refers to the generation of an initial inoculum in a series of repeated similar of essentially identical inoculation process, for example one or more repetitions of a fermentation process.
  • An aliquot of the fermented plant material may be used to inoculate a new process of fermentation of plant material.
  • the inoculum may be a fermented plant material which comprises viable lactic acid producing bacteria in sufficient amount to prime a lactic acid fermentation process of another plant material, to be fermented.
  • the inoculum according to the present invention may be a in a liquid form, dry form, or essentially dry form.
  • the moisture content of the inoculum may be adjusted in order to optimize the fermentation process.
  • the inoculum may be provided as essentially pure viable bacteria (such as bacteria in freeze dried form) or bacteria suspended in a suitable aqueous medium prior to the being added to the plant material provided in step (i).
  • the proportion of the inoculums added to the plant material may vary. In case it is considered that the load of undesirable microbes is significant in the plant material or the fermentation system, the proportion of the inoculum in the fermentation mixture
  • inoculum + plant material + additional water may be increased to ensure that the fermentation is directed by the microbes (e.g. lactic acid bacteria) of the inoculums and not by the microorganisms present on the plant material .
  • the microbes e.g. lactic acid bacteria
  • the inoculum may be provided with a concentration of lactic acid bacteria in the inoculum sufficient to outgrow other non-lactic acid bacteria, yeast or moulds, present in or on the plant material.
  • the proportion of the inoculums in the combination of the plant material and the one or more lactic acid material as defined in step (iii) is 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-%.
  • the plant material provided in step (i), the one or more lactic acid bacteria provided in step (ii) or the combined plant material and one or more lactic acid bacteria provided in step (iii) may be further supplemented with one or more further ingredient.
  • a carbon source may be added to the plant material provided in step (i), to the one or more lactic acid bacteria provided in step (ii) or to the combined plant material and one or more lactic acid bacteria provided in step (iii).
  • the carbon source may be a carbohydrate, a carbohydrate containing material or a combination hereof.
  • the carbohydrate may be sugar, syrup, dextrose, molasses or other sugar containing sources.
  • the carbohydrate containing material may be selected from cereals, (e.g.
  • fermentation process in step (iii) has a dry matter content of 8% (w/w) or more, such as 10% (w/w) or more, e.g. 12% (w/w) or more, such as 15% (w/w) or more, e.g. 18% (w/w) or more, such as 20% (w/w) or more, e.g. 22% (w/w) or more, such as 25% (w/w) or more, e.g. 30% (w/w) or more.
  • 8% (w/w) or more such as 10% (w/w) or more, e.g. 12% (w/w) or more, such as 15% (w/w) or more, e.g. 18% (w/w) or more, such as 20% (w/w) or more, e.g. 22% (w/w) or more, such as 25% (w/w) or more, e.g. 30% (w/w) or more.
  • the fermented plant material should have a high content of viable lactic acid bacteria.
  • the fermented composition comprises one or more lactic acid bacterial strain(s) in a total amount in the range of 10 5 -10 12 CFU per gram, such as in the range of 10 5 -10 12 CFU per gram, e.g. in the range of 10 7 -10 n CFU per gram, such as in the range of 10 8 -10 n CFU per gram, e.g. in the range of 10 9 -10 10 CFU per gram.
  • the fermentation process is an anaerobic or a semi-anaerobic fermentation process.
  • the fermentation process is a semi- anaerobic fermentation process.
  • the term "semi-anaerobic” relates to a fermentation process where air is not removed from the fermentation process (is not removed from the combination of plant material and lactic acid bacteria) and at the same time there are not a specific air supply to the fermentation process, except for the air naturally occurring and surrounding the plant material.
  • the plant material may be a steviol glycosides containing plant material .
  • the steviol glycosides containing plant material may be a genetically modified plant material comprising steviol glycosides.
  • the plant material comprising steviol glycosides may include the leaves of the plant material comprising steviol glycosides; the stem of the plant material comprising steviol glycosides; or the combination of the leaves and the stem of the plant material comprising steviol glycosides.
  • the plant material comprising steviol glycosides may include the leaves of the plant material comprising steviol glycosides.
  • the plant material may be subjected to a pre- treatment.
  • the pre-treatment involves grinding, cutting, chopping, slicing, and/or fractionizing of the plant material comprising steviol glycosides.
  • the extend of the pre-treatment may result in a plant material comprising steviol glycosides comprises an average particle size of 50 mm or less, such as an average particle size of 30 mm or less, such as an average particle size of 20 mm or less, such as an average particle size of 10 mm or less such as an average particle size in the range 2- 40 mm; such as in the range of 10-30 mm, e.g. in the range of 20-25 mm.
  • the plant material may not be subjected to any pasteurisation; sterilization; or the like before being subjected to the fermentation process in step (iii) providing a fermented plant material.
  • the process according to the present invention may further comprises a step of reducing the moisture content of the fermented plant material obtained from the fermentation process according to step (iii).
  • the fermented plant material may be subjected to drying.
  • Any moisture reducing methods may be used which are sensitive to the pre- and probiotic components, such as the lactic acid bacteria and/or the steviol glycosides, in order to maintain the activity of the components in the fermented plant material and which moisture reducing methods ensure high viability of the lactic acid bacteria present in the fermented composition.
  • the method to reduce to moisture content as described in WO 2013/029632 may be preferred (WO 2013/029632 is hereby incorporated by reference).
  • the steviol glycosides containing plant material may be Stevia rebaudiana, in particular Stevia rebaudiana Betoni.
  • the steviol glycosides isolated may be stevioside and/or rebaudioside A.
  • the fermented plant material has a steviol glycoside content of at least 1% (w/w) on an as is basis.
  • the fermented plant material may have a steviol glycoside content of at least 2% (w/w) on an as is basis, such as at least 4% (w/w) on an as is basis, e.g. at least 5% (w/w) on an as is basis, such as at least 7.5% (w/w) on an as is basis , e.g. at least 10% (w/w) on an as is basis, such as at least 20% (w/w) on an as is basis, such as at least 40% (w/w) on an as is basis.
  • the term "on an as is basis” relates to the content in a fresh plant material.
  • the fresh plant material may be plant material obtained from directly from harvesting and optionally left less than 6 hours, such as less than 4 hours, e.g. less than 2 hours; e.g. on the ground.
  • the fresh plant material has a dry- matter content in the range of 15-40% (w/w), such as in the range of 20-35% (w/w), e.g. in the range of 25-32% (w/w).
  • the fermented plant material comprises at least 5% (w/w) solubilised steviol glycoside determined on a dry matter basis, such as at least 7.5% (w/w), e.g. at least 10% (w/w), such as at least 15% (w/w), e.g. at least 25% (w/w), such as at least 40% (w/w), e.g. at least 50% (w/w).
  • the liberated steviol glycosides may be subjected to an isolation step, in order to provide a pure or substantially pure composition.
  • the fermented plant material may be subjected to at least one isolation process, providing isolated steviol glycosides.
  • the isolation process may involve an extraction process.
  • the aqueous medium may be used as extractant of the steviol glycosides.
  • the extractant does not involve one or more organic extractants.
  • the fermented plant material may be subjected to at least one clarification process, providing an isolated steviol glycosides.
  • the at least one clarification process, providing the isolated steviol glycosides includes decanting; centrifugation; agglomeration;
  • the isolated steviol glycosides obtained from the clarification process may be further purified to remove impurities, cell debris, proteins, enzymes, salts, minerals, vitamins and/or water in order to increase purity of steviol glycosides in the isolated steviol glycosides.
  • the further purification of the isolated steviol glycosides may be performed using microfiltration, ultrafiltration and/or nanofiltration techniques, as well as addition of salts and agglomerative compounds to precipitate impurities, e.g. prior to filtration may further increase capacity and efficacy of the process.
  • the fermented plant material provided in step (iii) may be stored before being subjected to at least one isolation process, providing the isolated steviol glycosides.
  • the isolated steviol glycosides may be subjected pasteurisation or sterilisation or the like.
  • a preferred embodiment of the present invention relates to a fermented plant material comprising steviol glycosides and one or more lactic acid bacteria.
  • the fermented plant material comprises at least 1% (w/w) steviol glycosides on an as is basis, such as at least 3% steviol glycosides, e.g. at least 5% steviol glycosides, such as at least 7.5% steviol glycosides, e.g. at least 10% steviol glycosides, such as at least 12% steviol glycosides, e.g. at least 15% steviol glycosides.
  • the fermented plant material comprises at least 4% (w/w) steviol glycosides on a dry matter basis, such as at least 6% steviol glycosides, e.g. at least 10% steviol glycosides, such as at least 15% steviol glycosides, e.g. at least 20% steviol glycosides, such as at least 25% steviol glycosides, e.g. at least 40% steviol glycosides, such as at least 50% steviol glycosides, e.g. at least 60% steviol glycosides, such as at least 75% steviol glycosides, e.g. at least 85% steviol glycosides such as at least 90% steviol glycosides, e.g. at least 95% steviol glycosides.
  • steviol glycosides on a dry matter basis, such as at least 6% steviol glycosides, e.g. at least 10% steviol glycosides, such as at least 15% steviol glycosides, e.g.
  • the isolated steviol glycosides may be provided is special forms.
  • the isolated steviol glycosides may be provided as a syrup; a liquid product; a dried powder or a crystalized powder.
  • the fermented plant material and/or the isolated steviol glycosides may comprise viable lactic acid bacteria.
  • the fermented plant material and/or the isolated steviol glycosides may comprise lactic acid; lactic acid bacteria fermentation products; and/or one or more lactic acid bacteria or a fragment thereof.
  • the fermented plant material may be subjected to a treatment separating the steviol glycosides from the fermented plant material providing the isolated steviol glycosides.
  • the isolated steviol glycosides obtained comprises substantially no insoluble plant materials.
  • the term "substantially no” relates to the presence of less than 5% (w/w); such as the presence of less than 3% (w/w); e.g. less than 1% (w/w); such as undetectable amounts.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Biotechnology (AREA)
  • Molecular Biology (AREA)
  • Physiology (AREA)
  • Animal Husbandry (AREA)
  • Zoology (AREA)
  • Biomedical Technology (AREA)
  • Biochemistry (AREA)
  • Sustainable Development (AREA)
  • Botany (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)

Abstract

La présente invention concerne un procédé de préparation d'un matériau végétal fermenté, le procédé comprenant les étapes consistant à : (i) fournir un matériau végétal comprenant des glycosides de stéviol ; (ii) fournir une ou plusieurs souches de bactéries lactiques ; et (iii) soumettre le matériau végétal comprenant des glycosides de stéviol à un procédé de fermentation par combinaison du matériau végétal comprenant des glycosides de stéviol obtenu à l'étape (i) avec la ou les souches de bactéries lactiques fournies dans l'étape (ii), ce qui produit le matériau végétal fermenté.
PCT/EP2018/057574 2017-03-24 2018-03-26 Procédé de préparation de glycosides de stéviol solubilisés à partir d'une matière végétale et produits obtenus WO2018172564A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DKPA201700208 2017-03-24
DKPA201700208 2017-03-24

Publications (1)

Publication Number Publication Date
WO2018172564A1 true WO2018172564A1 (fr) 2018-09-27

Family

ID=61800535

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2018/057574 WO2018172564A1 (fr) 2017-03-24 2018-03-26 Procédé de préparation de glycosides de stéviol solubilisés à partir d'une matière végétale et produits obtenus

Country Status (1)

Country Link
WO (1) WO2018172564A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2021160889A1 (fr) * 2020-02-14 2021-08-19 Lucozade Ribena Suntory Limited Ingrédients édulcorants

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20110091628A1 (en) * 2009-10-15 2011-04-21 Purecircle Sdn Bhd High-Purity Rebaudioside D And Low-Calorie Ice Cream Containing The Same
WO2013029632A1 (fr) 2011-09-02 2013-03-07 Fermentationexperts A/S Procédé de fabrication d'un aliment sec fermenté
US20160128357A1 (en) * 2013-06-28 2016-05-12 Fermentationexperts A/S Compositions comprising fermented seaweed and/or algae
WO2017009294A1 (fr) * 2015-07-10 2017-01-19 Dsm Ip Assets B.V. Composition de glycoside de stéviol

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20110091628A1 (en) * 2009-10-15 2011-04-21 Purecircle Sdn Bhd High-Purity Rebaudioside D And Low-Calorie Ice Cream Containing The Same
WO2013029632A1 (fr) 2011-09-02 2013-03-07 Fermentationexperts A/S Procédé de fabrication d'un aliment sec fermenté
US20160128357A1 (en) * 2013-06-28 2016-05-12 Fermentationexperts A/S Compositions comprising fermented seaweed and/or algae
WO2017009294A1 (fr) * 2015-07-10 2017-01-19 Dsm Ip Assets B.V. Composition de glycoside de stéviol

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
KOOTSTRA; HUURMAN: "Report from Application Centre for Renewable Resources (Acrres", EXTRACTION OF STEVIOL GLYCOSIDES FROM FRESH STEVIA USING ACIDIFIED WATER; COMPARISON TO HOT WATER EXTRACTION, INCLUDING PURIFICATION, 2017

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2021160889A1 (fr) * 2020-02-14 2021-08-19 Lucozade Ribena Suntory Limited Ingrédients édulcorants
CN115379766A (zh) * 2020-02-14 2022-11-22 葡萄适利宾纳三得利有限公司 甜味成分

Similar Documents

Publication Publication Date Title
AU2006250584B2 (en) Lactic acid bacteria fermented substance and fermented milk food product containing the same
CN102864095B (zh) 一株用于青贮苜蓿的植物乳杆菌及其使用方法
CA2938052C (fr) Souches de lactobacillus a action rapide et leur utilisation pour ameliorer la stabilite aerobie d'un ensilage
DK177482B1 (en) Method of manufacturing a fermented dry feed using a spin flash dryer
CN102643767B (zh) 一株植物乳杆菌及其在红薯茎叶发酵和青贮中的应用
CN110760471B (zh) 一株巴氏醋杆菌、微生物菌剂及应用和食醋制备方法
CN102864093B (zh) 一株适用于青贮稻草的植物乳杆菌及其使用方法
CN103849585A (zh) 一种复合微生物发酵剂的制备方法及应用
KR101302705B1 (ko) 매생이를 이용한 돈가스 소스의 제조 방법
CN107319566A (zh) 一种富含益生菌的桑果荔枝粉及其制备方法
WO2018172564A1 (fr) Procédé de préparation de glycosides de stéviol solubilisés à partir d'une matière végétale et produits obtenus
CN106490279A (zh) 一种活性酵素灌肠咖啡
JP2009225792A (ja) 新規乳酸菌株とその用途。
KR101610583B1 (ko) 미생물을 이용한 김 제조방법
CN108865919A (zh) 一种戊糖乳杆菌cicc6294及其在辣椒发酵中的应用
CN108004176B (zh) 一种鼠李糖乳杆菌lrh09、由其制备的发酵剂及发酵剂的应用
CN112522053A (zh) 一种针叶樱桃果酒的制备方法
JP3962585B2 (ja) ステビアエキスの製造方法
CN106234915B (zh) 一种高纯乳酸链球菌素溶液的生产方法
KR102427534B1 (ko) 작두콩 효소의 제조방법 및 이에 의하여 제조된 작두콩 효소
WO2022058581A1 (fr) Procédé de traitement de chanvre et produit obtenu
Uyeno et al. Ensiling fruit byproducts with inoculum of lactic acid bacteria strains
WO2003055327A1 (fr) Ensilage de mais avec des pelures d'ananas et son procede de production
CN114874944B (zh) 一株控制辣椒细菌性软腐病的香肠乳杆菌及其应用
CN109662259B (zh) 一种富益生菌冻干毛豆粒产品及其制备方法

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 18713649

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

WPC Withdrawal of priority claims after completion of the technical preparations for international publication

Ref document number: PA 2017 00208

Country of ref document: DK

Date of ref document: 20190917

Free format text: WITHDRAWN AFTER TECHNICAL PREPARATION FINISHED

122 Ep: pct application non-entry in european phase

Ref document number: 18713649

Country of ref document: EP

Kind code of ref document: A1