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WO2025016986A1 - Composition de bactéries d'acide lactique - Google Patents

Composition de bactéries d'acide lactique Download PDF

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Publication number
WO2025016986A1
WO2025016986A1 PCT/EP2024/070046 EP2024070046W WO2025016986A1 WO 2025016986 A1 WO2025016986 A1 WO 2025016986A1 EP 2024070046 W EP2024070046 W EP 2024070046W WO 2025016986 A1 WO2025016986 A1 WO 2025016986A1
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WO
WIPO (PCT)
Prior art keywords
lactic acid
acid bacteria
salt
composition
monophosphate
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PCT/EP2024/070046
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English (en)
Inventor
Christopher HOLLARD
Lauren Abigail HAMMOND
Thomas Imre MERCZ
Kevin Dunn
Bernadette Theresia MOREL
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DSM IP Assets BV
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DSM IP Assets BV
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Publication of WO2025016986A1 publication Critical patent/WO2025016986A1/fr
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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/04—Preserving or maintaining viable microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/90—Preservation of foods or foodstuffs, in general by drying or kilning; Subsequent reconstitution
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/20—Bacteria; Culture media therefor

Definitions

  • the present invention relates to a lactic acid bacteria composition, a process for the production of a lactic acid bacteria composition using such an additive composition, a starter culture or kit of parts comprising such lactic acid bacteria composition, a process for making a food or feed product, preferably a fermented milk product, using such lactic acid bacteria composition, and the use of such lactic acid bacteria composition in a process for making a food or feed product.
  • Lactic Acid Bacteria are used world-wide in the dairy industry to produce a variety of fermented dairy products such as cheese, yoghurts, sour cream, kefir, butter and koumiss. Selected strains of lactic acid bacteria initiating and carrying out the desired fermentations are essential in the manufacture of the above products. They are often referred to as starter cultures.
  • LAB are in high demand for their health benefits. These are also referred to as probiotics.
  • LAB can be supplied as liquid, frozen or dried compositions. For most applications, customers prefer the LAB to be supplied as a frozen or freeze-dried composition.
  • Ascorbic acid Ascorbic acid (vitamin C) is accepted as a food additive under the legislations of all or nearly all jurisdictions.
  • W02010094727 suggests a fermentation process wherein a base is applied that is not comprising ammonia.
  • W02010094727 indicates that ammonia (NH3) is in equilibrium with ammonium (NH + ) and that it is believed that the pink/ red color problem when using sodium ascorbate is linked to the use of NH 3 /NH + and its interaction with the sodium ascorbate.
  • W02010094727 therefore suggests to use a base not comprising ammonia during fermentation.
  • this solution may not always be possible or desirable depending on the circumstances during fermentation.
  • the inventors have now surprisingly found that when ascorbic acid or an ascorbic acid salt is applied within a specific matrix of other components, including a monophosphate salt, a monoglutamate salt, a sugar and a sugar alcohol, the pinking described above can be reduced, especially pinking that occurs after storage of frozen, spray-dried or freeze-dried lactic acid bacteria compositions.
  • the acidifying activity of the frozen, spray-dried or freeze-dried lactic acid bacteria compositions after shelf-life remains acceptable, does not decline or may even increase and/or if the stability, quality or overall appearance of the frozen, spray-dried or freeze-dried lactic acid bacteria compositions after shelf-life, remains acceptable, does not deteriorate or even improves.
  • the present invention provides a lactic acid bacteria composition
  • a lactic acid bacteria composition comprising or consisting of lactic acid bacteria and the following additive components: (a) ascorbic acid or an ascorbic acid salt, preferably sodium ascorbate or calcium ascorbate;
  • a monophosphate salt preferably sodium monophosphate or potassium monophosphate
  • a non-reducing sugar preferably sucrose.
  • the above lactic acid bacteria composition is especially advantageous for lactic acid bacteria compositions that are prepared by means of a fermentation process wherein an aqueous solution of ammonia is applied, for example to control the pH during or at the end of fermentation.
  • the lactic acid bacteria composition may therefore preferably be a lactic acid bacteria composition comprising or consisting of:
  • lactic acid bacteria component comprises lactic acid bacteria and an ammonium salt or, preferably aqueous, ammonia;
  • ascorbic acid or an ascorbic acid salt preferably sodium ascorbate or calcium ascorbate
  • a monophosphate salt preferably sodium monophosphate or potassium monophosphate
  • a non-reducing sugar preferably sucrose.
  • the present invention provides a process for the production of a lactic acid bacteria composition comprising the steps of:
  • additive components comprise or consist of:
  • ascorbic acid or an ascorbic acid salt preferably sodium ascorbate or calcium ascorbate
  • a monophosphate salt preferably sodium monophosphate or potassium monophosphate
  • a non-reducing sugar preferably sucrose
  • the present invention provides a starter culture, bacterial culture blend or kit of parts comprising the above lactic acid bacteria composition.
  • the present invention provides a method for making a food or feed product, preferably a fermented milk product, using the above lactic acid bacteria composition, starter culture, bacterial culture blend or kit of parts.
  • the present invention provides a use of the above lactic acid bacteria composition and/or the above starter culture, bacterial culture blend or kit of part in a process for making a food or feed product and the food or feed product so produced.
  • the invention therefore also provides a food or feed product, preferably a fermented milk product, comprising:
  • ascorbic acid or an ascorbic acid salt preferably sodium ascorbate or calcium ascorbate
  • a monophosphate salt preferably sodium monophosphate or potassium monophosphate
  • the above lactic acid bacteria composition is especially advantageous for lactic acid bacteria compositions that are prepared by means of a fermentation process wherein ammonia is applied, for example to control the pH during or at the end of fermentation.
  • the food or feed product may therefore preferably be a food or feed product, preferably a fermented milk product, comprising:
  • lactic acid bacteria component comprises lactic acid bacteria and ammonia or an ammonium salt
  • ascorbic acid or an ascorbic acid salt preferably sodium ascorbate or calcium ascorbate
  • a monophosphate salt preferably sodium monophosphate or potassium monophosphate
  • the invention advantageously allows one to reduce the pinking associated with the use of ascorbic acid or an ascorbic acid salt as an antioxidant by means of a post-fermentation step.
  • the acidifying activity, and/or CFU especially during or after a freeze, spray-drying or freeze-drying process, and especially during or after storage, does not decline and may even increase and/or the stability, quality, or overall appearance, remains acceptable after freezing, spray-drying, freeze-drying and/or storage.
  • the compound in principle includes all enantiomers, diastereomers and cis/trans isomers of that compound that may be used in the particular aspect of the invention; in particular when referring to such as compound, it includes the natural isomer(s).
  • the various embodiments of the invention described herein can be cross-combined.
  • milk is intended to encompass milks from mammals and plant sources or mixtures thereof.
  • the milk is from a mammal source.
  • Mammal sources of milk include, but are not limited to cow, sheep, goat, buffalo, camel, llama, horse or reindeer.
  • the milk is from a mammal selected from the group consisting of cow, sheep, goat, buffalo, camel, llama, horse and deer, and combinations thereof.
  • Plant sources of milk include, but are not limited to, milk extracted from soybean, pea, peanut, barley, rice, oat, quinoa, almond, cashew, coconut, hazelnut, hemp, sesame seed and sunflower seed. Bovine milk is preferred.
  • milk refers to not only whole milk, but also skim milk or any liquid component derived thereof or reconstituted milk.
  • milk base refers to a base composition, comprising milk or milk ingredients, or derived from milk or milk ingredients.
  • the milk base can be used as a raw material for the fermentation to produce a fermented milk product.
  • the milk base may for example comprise or consist of skimmed or non-skimmed milk, or reconstituted milk.
  • the milk base may be concentrated or in the form of a powder, or may be reconstituted from such.
  • reconstituted milk is herein understood liquid milk obtained by adding liquid, such as water, to a skim milk powder, skim milk concentrate, whole milk powder or whole milk concentrate.
  • the milk base may or may not have been subjected to a thermal processing operation which is at least as efficient as pasteurization.
  • the milk base is from a bovine source.
  • the terms “fermented milk product”, “fermented dairy product” and “acidified milk product” are used interchangeably and are intended to refer to products which are obtained by the multiplication of lactic acid bacteria in a milk base leading to a milk coagulum.
  • the particular characteristics of the various fermented milk products depend upon various factors, such as the composition of milk base, the incubation temperature, the composition of the lactic acid bacteria and/or presence of further non-lactic acid microorganisms.
  • fermented milk products manufactured herein include, for instance, various types of yoghurt (including for example set yoghurt, low fat yoghurt, non-fat yoghurt), kefir, dahi, ymer, buttermilk, butterfat, sour cream and sour whipped cream as well as fresh cheeses such as quark and cottage cheese.
  • Petit Suisse or Mozarella is yet another example of a fermented dairy product.
  • the fermented milk product is a yoghurt.
  • the fermented milk product produced in the current invention can be a stirred yoghurt or a set yoghurt.
  • the fermented milk product is a set yoghurt.
  • yoghurt and “yogurt” are used interchangeably herein.
  • the term “yoghurt” refers to products comprising or obtained by means of lactic acid bacteria that include at least Streptococcus salivarius thermophilus and Lactobacillus delb rueckii subsp. bulgaricus, but may also, optionally, include further microorganisms such as Lactobacillus delb rueckii subsp. lactis, Bifidobacterium animalis subsp. lactis, Lactococcus lactis, Lactobacillus acidophilus and Lactobacillus casei, or any microorganism derived therefrom.
  • Such lactic acid strains other than Streptococcus salivarius thermophilus and Lactobacillus delb rueckii subsp. bulgaricus can give the finished product various properties, such as the property of promoting the equilibrium of the gut microbiota.
  • the term "yoghurt” encompasses set yoghurt, stirred yoghurt, drinking yoghurt, heat treated yoghurt and yoghurt-like products. More preferably, the term "yoghurt” encompasses, but is not limited to, yoghurt as defined according to French and European regulations, e.g. coagulated dairy products obtained by lactic acid fermentation by means of specific thermophilic lactic acid bacteria only (i.e.
  • Yoghurts may optionally contain added dairy raw materials (e.g. cream) or other ingredients such as sugar or sweetening agents, one or more flavour! ng(s), fruit, cereals, or nutritional substances, especially vitamins, minerals and fibers.
  • dairy raw materials e.g. cream
  • other ingredients such as sugar or sweetening agents, one or more flavour! ng(s), fruit, cereals, or nutritional substances, especially vitamins, minerals and fibers.
  • Such yoghurt advantageously meets the specifications for fermented milks and yoghurts of the AFNOR NF 04-600 standard and/or the codex StanA-lla-1975 standard.
  • the product In order to satisfy the AFNOR NF 04-600 standard, the product must not have been heated after fermentation and the dairy raw materials must represent a minimum of 70% (m/m) of the finished product.
  • fresh cheese fresh cheese
  • unripened cheese curd cheese
  • curd-style cheese any kind of cheese such as natural cheese, cheese analogues and processed cheese in which the protein /casein ratio does not exceed that of milk.
  • starter refers to a culture of one or more food-grade micro-organisms, more preferably a culture comprising lactic acid bacteria, which are responsible for the acidification of the milk base. Starter cultures may be fresh (liquid), frozen or freeze-dried. Freeze dried cultures need to be regenerated before use.
  • the starter culture i.e. the total weight of all lactic acid bacterial combined
  • the starter culture can for example be added in an amount from 0.001 to 10% by weight, suitably in an amount of 0.01 to 3% by weight, of the total amount of milk base.
  • dosages in the lower part of the range can be used such as from 0.006% by weight of the total amount of milk base.
  • lactic acid bacteria As used herein, the term "lactic acid bacteria”, “LAB”, “lactic acid bacterial strains” and “lactic bacteria” are used interchangeably and refer to food-grade bacteria producing lactic acid as the major metabolic end-product of carbohydrate fermentation. These bacteria are related by their common metabolic and physiological characteristics and are usually Gram positive, low- GC, acid tolerant, non-sporulating, non-respiring, rod-shaped bacilli or cocci. During the fermentation stage, the consumption of lactose by these bacteria causes the formation of lactic acid, reducing the pH and leading to the formation of a protein coagulum. These bacteria are thus responsible for the acidification of milk and for the texture of the dairy product.
  • lactic acid bacteria encompasses, but is not limited to, bacteria belonging to the genus of Lactobacillus spp., Bifidobacterium spp., Streptococcus spp., Lactococcus spp., such as Lactobacillus delb ruekii subsp. bulgaricus, Streptococcus salivarius thermophilus, Lactobacillus lactis, Bifidobacterium animalis, Lactococcus lactis, Lactobacillus casei, Lactobacillus plantarum, Lactobacillus helveticus, Lactobacillus acidophilus and Bifidobacterium breve.
  • a strain is a genetic variant or subtype of a microorganism, in this case a subtype or variant of a lactic acid bacteria.
  • lactic acid bacteria composition or "LAB composition” is herein understood to refer to a composition that contains, i.e. includes, lactic acid bacteria.
  • lactic acid bacteria and "LAB” are used interchangeably herein.
  • the lactic acid bacteria composition (also referred to as LAB composition) may comprise other components. Such a composition may further be solid, liquid, frozen, spray- dried or freeze-dried. Further details are provided below.
  • the present invention provides a lactic acid bacteria composition
  • a lactic acid bacteria composition comprising or consisting of lactic acid bacteria and the following additive components:
  • ascorbic acid or an ascorbic acid salt preferably sodium ascorbate or calcium ascorbate
  • a monophosphate salt preferably sodium monophosphate or potassium monophosphate
  • a non-reducing sugar preferably sucrose.
  • the lactic acid bacteria composition further comprises or consists of:
  • a glutamate salt preferably monosodium glutamate
  • the lactic acid bacteria composition is a lactic acid bacteria composition comprising or consisting of lactic acid bacteria and the following additive components:
  • ascorbic acid or an ascorbic acid salt preferably sodium ascorbate or calcium ascorbate
  • a monophosphate salt preferably sodium monophosphate or potassium monophosphate
  • lactic acid bacteria composition is especially advantageous for lactic acid bacteria compositions that are prepared by means of a fermentation process wherein aqueous ammonia is applied, for example to control the pH during or at the end of fermentation.
  • the lactic acid bacteria composition may therefore preferably be a lactic acid bacteria composition comprising or consisting of:
  • lactic acid bacteria component comprises lactic acid bacteria and an ammonium salt or, preferably aqueous, ammonia;
  • ascorbic acid or an ascorbic acid salt preferably sodium ascorbate or calcium ascorbate
  • a monophosphate salt preferably sodium monophosphate or potassium monophosphate
  • additive components The ascorbic acid or ascorbic acid salt, monophosphate salt, non-reducing sugar, glutamate salt and sugar alcohol are herein also referred to as "additive components".
  • additive components The amounts of the different additive components within the above lactic acid bacteria composition may vary widely.
  • the ascorbic acid salt preferably sodium ascorbate, potassium ascorbate or calcium ascorbate, most preferably calcium ascorbate, is preferably present in a weight percentage, based on the total weight of dry matter in the lactic acid bacteria composition, in the range from preferably equal to or more than 0.1% w/w, more preferably equal to or more than 0.2 % w/w, even more preferably equal to or more than 0.5% w/w, yet more preferably equal to or more than 1.0 % w/w, and yet even more preferably equal to or more than 2.0 % w/w, to preferably equal to or less than 20.0% w/w, more preferably equal to or less than 10.0% w/w, even more preferably equal to or less than 7.0% w/w, yet more preferably equal to or less than 5.0% w/w.
  • the monophosphate salt preferably sodium monophosphate or potassium monophosphate, most preferably potassium monophosphate, is preferably present in a weight percentage, based on the total weight of dry matter in the lactic acid bacteria composition, in the range from preferably equal to or more than 0.1% w/w, more preferably equal to or more than 0.2 % w/w, even more preferably equal to or more than 0.5% w/w, yet more preferably equal to or more than 1.0 % w/w, and yet even more preferably equal to or more than 2.0 % w/w, to preferably equal to or less than 30.0% w/w, more preferably equal to or less than 20.0% w/w, even more preferably equal to or less than 15.0% w/w, yet more preferably equal to or less than 10.0% w/w.
  • the monophosphate salt is present in a weight concentration that is at least equal, but more preferably higher than the weight concentration of the ascorbic acid salt. More preferably the monophosphate salt, preferably potassium monophosphate salt, is present in a weight ratio of monophosphate salt to ascorbic acid salt of equal to or more than 1:1, more preferably equal to or more than 1.1:1 and still more preferably of equal to or more than 1.5:1, but preferably a weight ratio of monophosphate salt to ascorbic acid salt of equal to or less than 10:1, more preferably equal to or less than 5:1 and still more preferably of equal to or less than 3:1.
  • a 2-phosphate trisodium ascorbate comprises a phosphate covalently bound to the molecule and is not a monophosphate salt.
  • the above monophosphate salt therefore excludes 2- phosphate trisodium ascorbate.
  • the non-reducing sugar preferably sucrose
  • the non-reducing sugar preferably sucrose
  • the non-reducing sugar is present in a weight concentration that is at least equal, but more preferably higher than the weight concentration of the ascorbic acid salt. More preferably the non-reducing sugar is present in a weight ratio of non-reducing sugar to ascorbic acid salt of equal to or more than 1:1, more preferably equal to or more than 1.5:1, even more preferably of equal to or more than 2:1 and still more preferably of equal to or more than 3:1, but preferably a weight ratio of non-reducing sugar to ascorbic acid salt of equal to or less than 20:1, more preferably equal to or less than 10:1 and still more preferably of equal to or less than 5:1.
  • the non-reducing sugar preferably sucrose
  • the non-reducing sugar is present in a weight concentration that is at least equal, but more preferably higher than the weight concentration of the monophosphate salt, preferably potassium monophosphate salt.
  • the non-reducing sugar is present in a weight ratio of non-reducing sugar to monophosphate salt of equal to or more than 1:1, more preferably equal to or more than 1.1:1, even more preferably equal to or more than 1.5:1, but preferably a weight ratio of non-reducing sugar to monophosphate salt of equal to or less than 10:1, more preferably equal to or less than 5:1 and still more preferably of equal to or less than 4:1.
  • the lactic acid bacteria composition further comprises a glutamate salt, preferably monosodium glutamate (MSG) or monopotassium glutamate, most preferably monosodium glutamate.
  • the glutamate salt preferably monosodium glutamate (MSG) or monopotassium glutamate, most preferably monosodium glutamate, is preferably present in a weight percentage, based on the total weight of dry matter in the lactic acid bacteria composition, in the range from preferably equal to or more than 0.1% w/w, more preferably equal to or more than 0.2 % w/w, even more preferably equal to or more than 0.3% w/w, to preferably equal to or less than 10.0% w/w, more preferably equal to or less than 5.0% w/w, even more preferably equal to or less than 3.0% w/w, yet more preferably equal to or less than 1.5% w/w.
  • the glutamate salt is preferably present in a weight concentration that is equal to or less than the weight concentration of the ascorbic acid salt. More preferably the glutamate salt, preferably monosodium glutamate salt, is present in a weight ratio of glutamate salt to ascorbic acid salt of equal to or less than 1:1, more preferably equal to or less than 1:1.1, still more preferably of equal to or less than 1:1.5, and most preferably equal to or less than 1:2.
  • the lactic acid bacteria composition further comprises a sugar alcohol, preferably sorbitol, mannitol or inositol, most preferably inositol.
  • the sugar alcohol, preferably sorbitol, mannitol or inositol, most preferably inositol is preferably present in a weight percentage, based on the total weight of dry matter in the lactic acid bacteria composition, in the range from preferably equal to or more than 0.1% w/w, more preferably equal to or more than 0.2 % w/w, even more preferably equal to or more than 0.3% w/w, and most preferably equal to or more than 0.4% w/w, to preferably equal to or less than 20.0% w/w, more preferably equal to or less than 10.0% w/w, even more preferably equal to or less than 5.0% w/w, yet more preferably equal to or less than 4.0% w/w.
  • the sugar alcohol preferably inositol
  • the sugar alcohol is preferably present in a weight concentration that is equal to or less than the weight concentration of the ascorbic acid salt. More preferably the sugar alcohol, preferably inositol, is present in a weight ratio of sugar alcohol to ascorbic acid salt of equal to or less than 1:1, more preferably equal to or less than 1:1.1, still more preferably of equal to or less than 1:1.2, and most preferably equal to or less than 1:1.5.
  • the remainder of the lactic acid bacteria composition comprises a lactic acid bacteria concentrate that is obtained from the fermentation.
  • the lactic acid bacteria are therefore present as a lactic acid bacteria component, wherein the lactic acid bacteria component comprises lactic acid bacteria and an ammonium salt or, preferably aqueous, ammonia.
  • ammonium salts include ammonium carbonate and ammonium dicarbonate and/or other ammonium salts, preferably ammonium salts that may be formed in-situ during a fermentation process.
  • the lactic acid bacteria in the lactic acid bacteria composition are preferably lactic acid bacteria chosen from the group consisting of Lactobacillus, Leuconostoc, Propionibacterium, Pediococcus, Arthrobacter, Corynebacterium, Staphylococcus and/or Streptococcus strains.
  • Preferred lactic acid bacteria include Lactobacillus delbrueckii, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus acidophilus, Lactobacillus rhamnosus, Lactobacillus paracasei, Lactobacillus casei,, Lactobacillus helveticus, Lactobacillus crispatus, Lactobacillus amylovorus, Lactobacillus plantarum, Lactobacillus sanfrancisco, Lactobacillus johnsonii, Lactobacillus pontis, Lactobacillus bavaricus, Lactobacillus curvatus, Lactobacillus sacei, Leuconostoc mesenteroides, Leuconoctoc lactis, Leuconostoc ssp., Pediococcus pentosaveus, Pediococcus avidilactici, Staphylococcus xylosus, Str
  • lactic acid bacteria are Lactobacillus helveticus, Lactobacillus rhamnosus, Lactobacillus paracasei, Lactobacillus casei, Lactobacillus johnsonii, Streptococcus thermophilus, Lactobacillus delbrueckii ssp bulgaricus and Lactobacillus nodensis, Brevibacterium linens, Kluyveromyces lactis, and combinations thereof.
  • the lactic acid bacteria are Lactobacillus helveticus, Lactobacillus rhamnosus, Streptococcus thermophilus , Lactobacillus paracasei, Lactobacillus casei, Lactobacillus delbrueckii ssp bulgaricus and/or Lactobacillus nodensis.
  • the lactic acid bacteria in the lactic acid bacteria composition are most preferably lactic acid bacteria of the species Streptococcus thermophilus.
  • the lactic acid bacteria component is preferably a fermentation broth comprising a lactic acid bacterial culture or a concentrate thereof.
  • a concentrate of a fermentation broth comprising a lactic acid bacterial culture is herein also referred to as a "lactic acid bacteria concentrate".
  • the lactic acid bacteria component is a lactic acid bacteria concentrate.
  • a lactic acid bacteria concentrate is herein understood a concentrate of a fermentation broth comprising a lactic acid bacteria culture. Such a concentrate may for example be obtained by means of filtration and/or centrifugaton.
  • any lactic acid bacteria component comprises, based on the total dry weight of the lactic acid bacteria component, equal to or more than 20.0% w/w, more preferably equal to or more than 30.0% w/w, even more preferably equal to or more than 40.0% w/w, still more preferably equal to or more than 50.0% w/w, yet more preferably equal to or more than 60.0% w/w, still even more preferably equal to or more than 70.0% w/w, yet even more preferably equal to or more than 80.0% w/w and most preferably equal to or more than 90.0% w/w of lactic acid bacteria.
  • the lactic acid bacteria component may comprise, based on the total dry weight of the lactic acid bacteria component, suitably equal to or less than 99.99% w/w, more suitably equal to or less than 99.90% w/w and most suitably equal to or less than 99.00% w/w of lactic acid bacteria.
  • Any ammonia and/or ammonia salt in any lactic acid bacteria component is preferably present in a range from equal to or more than 1 ppmw (parts per million by weight), more suitably from equal to or more than 10 ppmw, even more suitably from equal to or more than 100 ppmw (0.01% w/w), still more suitably from equal to or more than 1000 ppmw (0.10% w/w) and yet even more suitably from equal to or more than 10000 ppmw (1.00% w/w) to preferably equal to or less than 30% w/w, more preferably equal to or less than 20% w/w, still more preferably equal to or less than 15% w/w, even more preferably equal to or less than 10% w/w, and most preferably equal to or less than 5% w/w.
  • the ammonia or ammonium salt is preferably present in a weight concentration that is less than the weight concentration of the lactic acid bacteria. More preferably the ammonia or ammonium salt is present in a weight ratio of ammonia or ammonium salt to lactic acid bacteria of less than 1:1, more preferably less than 1:2, even more preferably less than 1:3, still more preferably less than 1:4, yet more preferably less than 1:5, still even more preferably equal to or less than 1:10 and most preferably equal to or less than 1:20.
  • the lactic acid bacteria composition may or may not comprise other components such as water and/or milk and/or polysaccharides such as maltodextrin.
  • the ingredients of the lactic acid bacteria component, the additive components and any other components can be present within the lactic acid bacteria composition as a mixture. That is, the lactic acid bacteria composition is preferably a mixture of lactic acid bacteria, ammonia or ammonium salt, ascorbic acid or ascorbate salt, monophosphate salt, non-reducing sugar, optionally glutamate salt, optionally sugar alcohol, optionally milk, optionally water and optionally other ingredients such as maltodextrin. Most preferably the lactic acid bacteria composition comprises a mixture of lactic acid bacteria, ammonia or ammonium salt, ascorbic acid or ascorbate salt, monophosphate salt, non-reducing sugar, glutamate salt and sugar alcohol and optionally water or milk.
  • the lactic acid bacteria component is present in the lactic acid bacteria composition in a weight concentration that is equal to or more than the weight concentration of the total of the additive components. More preferably the lactic acid bacteria composition comprises, based on the total dry weight of the lactic acid bacteria composition, equal to or more than 20.0% w/w, more preferably equal to or more than 30.0% w/w, even more preferably equal to or more than 40.0% w/w, still more preferably equal to or more than 45.0% w/w, yet more preferably equal to or more than 50.0% w/w, still even more preferably equal to or more than 55.0% w/w, yet even more preferably equal to or more than 60.0% w/w and most preferably equal to or more than 65.0% w/w of lactic acid bacteria.
  • the lactic acid bacteria composition may comprise, based on the total dry weight of the lactic acid bacteria composition, suitably equal to or less than 99.0% w/w, more suitably equal to or less than 95.0% w/w, even more suitably equal to or less than 90.0% w/w, still more suitably equal to or less than 85.0% w/w and most suitably equal to or less than 80.0% w/w of lactic acid bacteria.
  • the weight ratio of the total weight of all lactic acid bacteria to the total weight of all additive components in the lactic acid bacteria composition is equal to or more than 0.5:1, more preferably equal to or more than 1:1, even more preferably equal to or more than 1.1:1, still more preferably equal to or more than 1.2:1, yet more preferably equal to or more than 1.3:1, still even more preferably equal to or more than 1.4:1, yet even more preferably equal to or more than 1.5:1 and most preferably equal to or more than 2:1.
  • the lactic acid bacteria composition can be a liquid, a solution, a slurry or dispersion, or a frozen or spray-dried or freeze-dried composition.
  • any solvent or liquid present is preferably water or milk.
  • water or milk may also be present in a freeze-dried composition, but preferably in very small amounts below 1% w/w, more preferably below 0.5 % w/w and most preferably below 0.1% w/w.
  • the envisaged additive composition is to be used for a lactic acid bacteria that is to be used in the making of a fermented milk product
  • the any liquid or solvent is preferably milk.
  • any liquid or solvent is preferably water.
  • the lactic acid bacteria composition is in a spray-dried or freeze-dried form. Most preferably the lactic acid bacteria composition is in a freeze-dried form. That is, most preferably the lactic acid bacteria composition is a freeze-dried lactic acid bacteria composition.
  • the lactic acid bacteria composition is a, preferably frozen or freeze-dried lactic acid bacteria composition, wherein the composition comprises or consists of lactic acid bacteria and, based on the total weight of dry matter,:
  • the present invention conveniently also provides an additive composition, comprising or consisting of:
  • ascorbic acid or an ascorbic acid salt preferably sodium ascorbate or calcium ascorbate
  • a monophosphate salt preferably sodium monophosphate or potassium monophosphate
  • (e) preferably a sugar alcohol, preferably inositol.
  • ascorbic acid or ascorbic acid salt (a), monophosphate salt (b), non-reducing sugar (c), glutamate salt (d) and sugar alcohol (e) are herein also referred to as "additive components”.
  • the above additive composition may advantageously be added to a lactic acid bacteria component as described above, preferably comprising lactic acid bacteria and suitably ammonia or an ammonium salt.
  • a lactic acid bacteria component can for example be a lactic acid bacteria concentrate.
  • additive composition Preferences for such additive composition, respectively additive components, including any ratio's between the additive components, are as mentioned above for the lactic acid bacteria composition, with the understanding that the additive composition does not comprise the lactic acid bacteria and does preferably does not comprise any ammonia or ammonium salt.
  • the additive composition may or may not further comprise a polysaccharide and/or a solvent.
  • any solvent is preferably water and/or milk.
  • the solvent is preferably milk.
  • the solvent is preferably water.
  • Any polysaccharide is preferably maltodextrin.
  • additive components comprise or consist of:
  • ascorbic acid or an ascorbic acid salt preferably sodium ascorbate or calcium ascorbate
  • a pH control agent is herein preferably understood a compound that is added to control the pH during or at the end offermentation.
  • Aqueous ammonia is used by many producers of lactic acid bacteria as a pH control agent to reduce acidity during fermentation. It is classified in the United States by the Food and Drug Administration as generally recognized as safe (GRAS).
  • Preferences for the additive components are as mentioned above for the lactic acid bacteria composition.
  • Preferences for the lactic acid bacteria are also as mentioned above for the lactic acid bacteria composition.
  • the fermenting of the lactic acid bacteria in step (i) can be carried out in any manner known to be suitable for such purpose by a skilled person.
  • the fermentation is preferably carried out at a temperature in the range from equal to or more than 30°C, more preferably from equal to or more than 32°C, to equal to or less than 40°C, more preferably to equal to or less than 39° C.
  • the fermentation is preferably carried out at a temperature in the range from equal to or more than 39°C, more preferably from equal to or more than 40°C, to equal to or less than 47° C, more preferably to equal to or less than 45°C.
  • the fermentation medium may comprise any ingredient known to be suitable for such purpose by a skilled person and may include for example glucose or lactose.
  • the fermentation may suitably be carried out in a fermentation reactor, also referred to as a fermentation vessel. At the end of fermentation, the fermentation broth can be retrieved. Such fermentation broth will comprise the lactic acid bacterial culture that was grown during the fermentation.
  • the concentrating of the lactic acid bacterial culture in step (ii) can be carried out in any manner known to be suitable for such purpose by a skilled person.
  • the fermentation broth comprising the lactic acid bacterial culture can be filtered or centrifuged. After concentrating a lactic acid bacteria concentrate can be retrieved. This lactic acid bacteria concentrate can act as a lactic acid bacteria component as described above.
  • step (iii) can also be carried out in any manner known to be suitable for such purpose by a skilled person.
  • the adding may comprise:
  • the process is a process for the production of a frozen lactic acid bacteria composition, wherein the process comprises an additional step of (iv) freezing, after step (ii) or (iii), the lactic acid bacteria composition and retrieving a frozen lactic acid bacteria composition.
  • the process is a process for the production of a freeze-dried lactic acid bacteria composition, wherein the process further comprises an additional step of (v) freeze-drying, after step (ii), (iii) or (iv), the lactic acid bacteria composition or frozen lactic acid bacteria composition and retrieving a freeze-dried lactic acid bacteria composition.
  • freeze-drying is preferably carried out at a pressure in the range from equal to or more than 0.01 millibar (mbar), more preferably equal to or more than 0.1 mbar, and most preferably equal to or more than 0.2 mbar and preferably equal to or less than 2.0 mbar, more preferably equal to or less than 1.5 mbar, still more preferably equal to or less than 1.0 mbar and most preferably equal to or less than 0.6 mbar.
  • mbar millibar
  • the invention provides a starter culture, bacterial culture blend or kit of parts comprising a lactic acid bacteria composition as described above.
  • the starter culture, bacterial culture blend or kit of parts is a starter culture, respectively bacterial culture blend or respectively kit of parts comprising or consisting of:
  • a separate sodium formate composition comprising or consisting of sodium formate and optionally water and/or optionally one or more additional non-microbial components.
  • the starter culture, bacterial culture blend or kit of parts preferably comprises the lactic acid bacteria composition in the form of frozen, spray-dried or freeze- dried pellets, more preferably frozen or freeze-dried form, most preferably freeze-dried form.
  • the invention provides a method for making a food or feed product, preferably a fermented milk product, using the lactic acid bacteria composition as described above or the starter culture, bacterial culture blend or kit of parts as described above.
  • the method is a method wherein the food or feed product is cheese, yoghurt, kefir, dahi, ymer, buttermilk, butterfat, sour cream or quark.
  • lactic acid bacteria composition as described above and/or the starter culture, bacterial culture blend or kit of parts as described above in a method for making a food or feed product, preferably a fermented milk product.
  • a food or feed product preferably a fermented milk product, comprising
  • ascorbic acid or an ascorbic acid salt preferably sodium ascorbate or calcium ascorbate
  • a monophosphate salt preferably sodium monophosphate or potassium monophosphate
  • (e) preferably a sugar alcohol, preferably inositol.
  • the present invention is directed to the following particular embodiments (1) to (19):
  • a lactic acid bacteria composition comprising or consisting of lactic acid bacteria and the following additive components:
  • ascorbic acid or an ascorbic acid salt preferably sodium ascorbate or calcium ascorbate
  • a monophosphate salt preferably sodium monophosphate or potassium monophosphate
  • a non-reducing sugar preferably sucrose.
  • a glutamate salt preferably monosodium glutamate
  • composition as of embodiment (1) or (2), wherein the composition comprises or consists of lactic acid bacteria and, based on the total weight of dry matter: (a) 0.1% w/w to 10.0% w/w, preferably 0.5% w/w to 5.0% w/w, ascorbic acid salt, preferably calcium ascorbate;
  • lactic acid bacteria composition as of embodiment (1), (2) and/or (3), further comprising or consisting of:
  • lactic acid bacteria composition as of embodiment (1), (2), (3), (4) and/or (5), wherein the lactic acid bacteria are chosen from the group consisting of Lactobacillus, Leuconostoc, Propionibacterium, Pediococcus, Arthrobacter, Corynebacterium, Staphylococcus and/or Streptococcus strains.
  • lactic acid bacteria composition as of embodiment (1), (2), (3), (4), (5) and/or (6), wherein the lactic acid bacteria are bacteria of the species Streptococcus thermophilus.
  • a process for the production of a lactic acid bacteria composition comprising the steps of:
  • additive components comprise or consist of: (a) ascorbic acid or an ascorbic acid salt, preferably sodium ascorbate or calcium ascorbate;
  • a monophosphate salt preferably sodium monophosphate or potassium monophosphate
  • lactic acid bacteria are chosen from the group consisting of Lactobacillus, Leuconostoc, Propionibacterium, Pediococcus, Arthrobacter, Corynebacterium, Staphylococcus and/or Streptococcus strains.
  • step (iv) freezing, after step (ii) or (iii), the lactic acid bacteria composition and retrieving a frozen lactic acid bacteria composition.
  • a starter culture, bacterial culture blend or kit of parts comprising a lactic acid bacteria composition as of embodiment (1), (2), (3), (4), (5), (6) and/or (7).
  • a food or feed product preferably a fermented milk product, comprising
  • ascorbic acid or an ascorbic acid salt preferably sodium ascorbate or calcium ascorbate
  • a monophosphate salt preferably sodium monophosphate or potassium monophosphate
  • Figure 1 appearence of freeze-dried pellets after storage for 14 days at 30° C, said pellets comprising additives and LAB of cultures A, B and C, as indicated in the examples 2-4.
  • Figure 2 acidifying activity of freeze-dried pellets after storage for 14 days at 30°C, said pellets comprising additives and LAB of culture A as indicated in the examples 2-4.
  • Figure 3 acidifying activity of freeze-dried pellets after storage for 14 days at 30°C, said pellets comprising additives and LAB of culture B as indicated in the examples 2-4.
  • Figure 4 acidifying activity of freeze-dried pellets after storage for 14 days at 30°C, said pellets comprising additives and LAB of culture C as indicated in the examples 2-4.
  • Figure 5 first aspect of acidifying activity of freeze-dried pellets after storage for 14 days at 30°C, said pellets comprising additives and LAB of culture A as indicated in the examples 5-13.
  • Figure 6 second aspect of acidifying activity of freeze-dried pellets after storage for 14 days at 30°C, said pellets comprising additives and LAB of culture A as indicated in the examples 5-13.
  • the cultures A, B and C were each individually fermented in a fermentation vessel comprising a fermentation medium with pH control, wherein the pH was controlled with aqueous ammonia.
  • a fermentation broth was retrieved and centrifuged to prepare a concentrated biomass.
  • three different concentrated biomass compositions were obtained:
  • additive-lactic acid bacteria mixtures also abbreviated as "Additive-LAB mixture”.
  • freeze-dried additive-LAB pellets The respective additive-LAB mixtures for each example were subsequently pelletized by dripping the respective additive-LAB mixtures into liquid nitrogen, to prepare frozen additive-LAB pellets.
  • the frozen additive-LAB pellets were then recovered and subsequently freeze-dried in a freeze-drier (Martin Christ - Epsilon Freeze dryer 2-4 LSCPLUS). Freeze-drying was carried out at a pressure as indicated in the examples.
  • the pellets so obtained are below referred to as freeze-dried additive-LAB pellets.
  • An accelerated shelf-life stability test was performed by storing the freeze-dried additive-LAB pellets by placing the freeze- dried additive-LAB pellets into a sealed laminated aluminium foil bag (impermeable to humidity) in a constant temperature chamber maintained at 30°C for 14 days. Activity and color were assessed after ? days and/or after 14 days.
  • the color of the freeze-dried additive-LAB pellets was visually inspected before and after 14 days of storage.
  • the performance of the freeze-dried additive-LAB pellets was evaluated through measurement of acidifying activity before and after storage. Acidifying activity was tested by inoculating a standardized amount of the additive-LAB pellets in a standardized milk (12% w/w reconstituted skim milk (RS )) at 40°C. Acidification was carried out to determine the "Time to Reach pH 5.2" (TTR pH 5.2). The acidifying of the RSM was measured using a CINAC equipment. A shorter time to reach pH 5.2, that is, a lower TTR pH 5.2, reflects a higher acidifying activity of the freeze-dried additive-LAB pellets. The acidifying activity of the freeze-dried additive-LAB pellets was tested before storage and after respectively 7 days and respectively 14 days of storage.
  • a first set of additive compositions was prepared and subsequently mixed with the concentrated biomass compositions A, B and C (each individually).
  • the composition of the resulting Additive-LAB mixtures is provided below: respectively, in Table 1 for the mixtures with concentrated biomass composition A; in Table 2 for the mixtures with concentrated biomass composition B; and in Table 3 for the mixtures with concentrated biomass composition C.
  • the percentages are weight percentages, based on the total dry weight of the mixtures.
  • MSG means mono-sodium glutamate. For more details, see text.
  • MSG mono-sodium glutamate
  • MSG mono-sodium glutamate
  • Additive-LAB mixtures each individually, were pelletized by dripping the respective additive-LAB mixtures into liquid nitrogen, to prepare frozen additive-LAB pellets, numbered as listed in Table 4 below.
  • the frozen additive-LAB pellets were then recovered and subsequently freeze-dried in a manner as described above at the pressures as listed below (in Torr and millibar (mbar)) in Table 4 and numbered accordingly as listed in Table 4 below.
  • Additive-LAB pellets were subjected to an accelerated shelf-life stability test in a sealed laminated aluminium foil bag (impermeable to humidity) at 30°C during 14 days as described above. Subsequently the color and acidifying activity were assessed as described above.
  • compositions comprising the LAB in combination with additive components ascorbic acid salt, sucrose and a monophosphate salt, preferably in further combination with additive components inositol and/or monosodiumglutamate, the amounts of each of the additive components was varied.
  • a second set of additive compositions 4A, 5A, 6A, 7A, 8A, 9A, 10A, 11A and 12A was prepared and subsequently mixed with the concentrated biomass composition A.
  • the composition of the resulting Additive- LAB mixtures is provided below in Table 7. The percentages are weight percentages, based on the total dry weight of the mixtures.
  • Additive-LAB mixtures 4A to 12A with concentrated biomass composition A (amounts in % w/w, based on the total dry weight of the mixture).
  • MSG mono-sodium glutamate
  • Residual % w/w means concentrated biomass composition A
  • K-monoph means Kalium-monophosphate
  • Ca-Asc means Calcium-Ascorbate
  • Additive-LAB mixtures each individually, were pelletized by dripping the respective additive-LAB mixtures into liquid nitrogen, to prepare frozen additive-LAB pellets, numbered as listed in Table 8 below.
  • the frozen additive-LAB pellets were then recovered and subsequently freeze-dried in a manner as described above at the pressures as listed below (in Torr and millibar (mbar)) in Table 8 and numbered accordingly as listed in Table 8 below.
  • the FD Additive-LAB pellets were subjected to an accelerated shelf-life stability test in a sealed laminated aluminium foil bag (impermeable to humidity) at 30°C during 14 days as described above. Subsequently the color and acidifying activity were assessed as described above.

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Abstract

La présente invention concerne une composition de bactéries d'acide lactique, un procédé de production d'une composition de bactéries d'acide lactique utilisant une telle composition d'additif, une culture de départ ou un kit de pièces comprenant une telle composition de bactéries d'acide lactique, un procédé de fabrication d'un produit alimentaire ou d'aliment pour animaux, de préférence un produit laitier fermenté, à l'aide d'une telle composition de bactéries d'acide lactique, et l'utilisation d'une telle composition de bactéries d'acide lactique dans un procédé de fabrication d'un produit alimentaire ou d'aliment pour animaux.
PCT/EP2024/070046 2023-07-14 2024-07-15 Composition de bactéries d'acide lactique Pending WO2025016986A1 (fr)

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