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CN-121985891-A - Lactic acid bacteria composition

CN121985891ACN 121985891 ACN121985891 ACN 121985891ACN-121985891-A

Abstract

The present invention relates to a lactic acid bacteria composition, a method for producing a lactic acid bacteria composition using such an additive composition, a starter culture or kit of parts comprising such a lactic acid bacteria composition, a method for preparing a food or feed product, preferably a fermented milk product, using such a lactic acid bacteria composition, and the use of such a lactic acid bacteria composition in a method for preparing a food or feed product.

Inventors

  • Christopher Horrad
  • Lauren Abigail Hanmonde
  • Thomas. Imre Merz
  • kevin. Dunn
  • Bilnadt Telicia Morel

Assignees

  • 帝斯曼知识产权资产管理有限公司

Dates

Publication Date
20260505
Application Date
20240715
Priority Date
20230714

Claims (14)

  1. 1. A lactic acid bacteria composition comprising or consisting of lactic acid bacteria and the following additive components: (a) Ascorbic acid or ascorbate, preferably sodium ascorbate or calcium ascorbate; (b) Monophosphate, preferably sodium or potassium monophosphate, and (C) A non-reducing sugar, preferably sucrose.
  2. 2. The lactic acid bacteria composition according to claim 1, further comprising or consisting of: (d) Glutamate, preferably monosodium glutamate, and/or (E) Sugar alcohols, preferably inositol; Wherein, preferably, the composition comprises, based on the total weight of dry matter: (a) 0.1% to 10.0% w/w, preferably 0.5% to 5.0% w/w of ascorbate, preferably calcium ascorbate; (b) 0.1% to 20.0% w/w, preferably 0.5% to 10.0% w/w, of a monophosphate, preferably potassium monophosphate; (c) 0.1% to 40.0% w/w, preferably 2.0% to 20.0% w/w of a non-reducing sugar, preferably sucrose; (d) Optionally, 0.1% to 5.0% w/w, preferably 0.1% to 1.5% w/w glutamate, preferably monosodium glutamate, and (E) Optionally, 0.1% to 10.0% w/w, preferably 0.4% to 4.0% w/w of sugar alcohol, preferably inositol.
  3. 3. The lactic acid bacteria composition according to claim 1 or 2, further comprising or consisting of: (f) Milk, and/or (G) Polysaccharides, preferably maltodextrins.
  4. 4. A lactic acid bacteria composition according to any of claims 1 to 3, wherein the additive composition further comprises or consists of water.
  5. 5. The lactic acid bacteria composition according to any one of claims 1 to 4, wherein the lactic acid bacteria is selected from the group consisting of Lactobacillus, leuconostoc, propionibacterium, pediococcus, arthrobacter, corynebacterium, staphylococcus and Streptococcus strains, preferably bacteria of the species Streptococcus thermophilus.
  6. 6. A method of producing a lactic acid bacteria composition comprising the steps of: (i) Fermenting lactic acid bacteria in a fermentation medium and recovering a fermentation broth comprising a lactic acid bacteria culture, wherein preferably ammonia is used as pH controlling agent; (ii) Optionally concentrating the bacterial culture, and (Iii) After step (i) or (ii), adding an additive component to the bacterial culture, wherein the additive component comprises or consists of: (a) Ascorbic acid or ascorbate, preferably sodium ascorbate or calcium ascorbate; (b) A monophosphate, preferably sodium or potassium monophosphate; (c) A non-reducing sugar, preferably sucrose, and (D) Optionally glutamate, preferably monosodium glutamate, and/or (E) Optionally sugar alcohols, preferably inositol.
  7. 7. The method according to claim 6, wherein the lactic acid bacteria are selected from the group consisting of Lactobacillus, leuconostoc, propionibacterium, pediococcus, arthrobacter, corynebacterium, staphylococcus and Streptococcus strains, preferably bacteria of the species Streptococcus thermophilus.
  8. 8. The method according to claim 6 or 7, wherein the method is a method for producing a frozen lactic acid bacteria composition, and wherein the method comprises the further step of: (iv) After step (ii) or (iii), freezing the lactic acid bacteria composition and recovering the frozen lactic acid bacteria composition.
  9. 9. The method according to any one of claims 6 to 8, wherein the method is a method for producing a freeze-dried lactic acid bacteria composition, and wherein the method comprises the further step of: (v) After step (ii), (iii) or (iv), freeze-drying the lactic acid bacteria composition or frozen lactic acid bacteria composition and recovering the freeze-dried lactic acid bacteria composition.
  10. 10. The method of claim 9, wherein the freeze-drying is performed at a pressure of 0.1 to 0.6 mbar.
  11. 11. Starter culture, bacterial culture blend or kit of parts comprising the lactic acid bacteria composition according to any one of claims 1 to 5, preferably wherein the lactic acid bacteria composition is present in the form of frozen or freeze-dried pellets.
  12. 12. A method of preparing a food or feed product, preferably a fermented dairy product, using a lactic acid bacteria composition according to any one of claims 1 to 5 or a starter culture, a bacterial culture blend or a kit of parts according to claim 11, preferably wherein the food or feed product is cheese, yoghurt, kefir, dashi yoghurt, eimer fermented milk, buttermilk, milk fat, sour cream or quark cheese.
  13. 13. Use of the lactic acid bacteria composition according to any one of claims 1 to 5 and/or the starter culture, bacterial culture blend or kit of parts according to claim 11 in a method of preparing a food or feed product, preferably a fermented dairy product.
  14. 14. A food or feed product, preferably a fermented milk product, comprising: (a) Ascorbic acid or ascorbate, preferably sodium ascorbate or calcium ascorbate; (b) A monophosphate, preferably sodium or potassium monophosphate; (c) A non-reducing sugar, preferably sucrose, and (D) Optionally glutamate, preferably monosodium glutamate, and/or (E) Optionally sugar alcohols, preferably inositol.

Description

Lactic acid bacteria composition The present invention relates to a lactic acid bacteria composition, a method for producing a lactic acid bacteria composition using such an additive composition, a starter culture or kit of parts comprising such a lactic acid bacteria composition, a method for preparing a food or feed product, preferably a fermented milk product, using such a lactic acid bacteria composition, and the use of such a lactic acid bacteria composition in a method for preparing a food or feed product. Lactic Acid Bacteria (LAB) are used worldwide in the dairy industry to produce various fermented dairy products such as cheese, yogurt, sour cream, kefir, butter and mare's milk (koumiss). In the manufacture of the above-mentioned products, it is essential that selected lactic acid bacteria strains are capable of initiating and conducting the desired fermentation. They are commonly referred to as starter cultures. In addition, some LABs are in great demand for their health benefits. These are also known as probiotics. LAB can be provided as a liquid, frozen or dried composition. For most applications, customers prefer LABs that are provided in frozen or freeze-dried compositions. LABs for human or animal consumption often contain ascorbic acid or ascorbate as an antioxidant, as described in WO 2010094727. Ascorbic acid (vitamin C) is approved as a food additive in accordance with all or almost all jurisdiction regulations. Unfortunately, as described in Kurtmann et al (Cryobiology (2008), volume 58 (2), pages 175-80), pink or red (also referred to as "pink") may appear on the surface of, for example, a dried lactobacillus acidophilus composition during storage when ascorbate (e.g., sodium ascorbate) is present. Such pink or red color is undesirable to producers of frozen or freeze-dried lactic acid bacteria compositions, because such color, while safe, often causes consumer problems. As a solution, WO2010094727 proposes a fermentation process in which a base containing no ammonia is applied. WO2010094727 teaches that ammonia (NH 3) is in equilibrium with ammonium (NH 4+) and that the pink/red problem when sodium ascorbate is used is believed to be related to the use of NH 3/NH4+ and its interaction with sodium ascorbate. Thus, WO2010094727 proposes the use of ammonia-free bases during fermentation. However, depending on the circumstances during fermentation, this approach may not always be viable or desirable. It would be an advancement in the art to provide a post-fermentation regimen that reduces the blushing associated with the use of ascorbic acid or ascorbate as an antioxidant, particularly after storage of frozen, spray dried or freeze dried lactic acid bacteria compositions. In addition, or in the alternative, it would be beneficial if the acidifying activity and/or the number of viable Colony Forming Units (CFU) of the frozen, spray dried or freeze dried lactic acid bacteria composition after the shelf life (shell-life, or shelf life) remained acceptable, not decreased or even increased and/or if the stability, quality or overall appearance of the frozen, spray dried or freeze dried lactic acid bacteria composition after the shelf life remained acceptable, not deteriorated or even improved. The inventors have now surprisingly found that the blushing described above, especially after storage of frozen, spray dried or freeze dried lactic acid bacteria compositions, can be reduced when ascorbic acid or ascorbate is applied within a specific matrix of other components, including mono-phosphates, mono-glutamate, saccharides and sugar alcohols. Furthermore, the acidifying activity of the frozen, spray dried or freeze dried lactic acid bacteria composition after shelf life remains acceptable, does not decrease or may even increase and/or if the stability, quality or overall appearance of the frozen, spray dried or freeze dried lactic acid bacteria composition after shelf life remains acceptable, does not deteriorate or even improves. Thus, in a first aspect, the present invention provides a lactic acid bacteria composition comprising or consisting of lactic acid bacteria and the following additive components: (a) Ascorbic acid or ascorbate, preferably sodium ascorbate or calcium ascorbate; (b) Monophosphate, preferably sodium (sodium monophosphate) or potassium (potassium monophosphate) monophosphate, and (C) A non-reducing sugar, preferably sucrose. The above-described lactic acid bacteria composition is particularly advantageous for lactic acid bacteria compositions prepared by a fermentation process in which an aqueous ammonia solution is applied, for example to control the pH during or at the end of the fermentation. Thus, the lactic acid bacteria composition may preferably be a lactic acid bacteria composition comprising or consisting of: A lactic acid bacteria component, wherein the lactic acid bacteria component comprises lactic acid bacteria and an ammonium salt or ammonia, preferably aqueo