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Compositions and methods for vitamin-rich fermentates

A kind of vitamin and composition technology, applied in the field of beverage fermentation

Inactive Publication Date: 2016-02-17
THE COCA-COLA CO +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, the development of new beverage formulations with satisfactory nutritional profiles and flavor profiles represents an ongoing challenge for the beverage industry

Method used

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  • Compositions and methods for vitamin-rich fermentates
  • Compositions and methods for vitamin-rich fermentates
  • Compositions and methods for vitamin-rich fermentates

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] strain

[0060] The culture used for the vitamin-enriched fermentation was Propionibacterium freudenreichii CH15460. The bacterial strain is selected from 8 other Propionibacterium obtained from Chr. Hansen Culture Collection. The strain is deposited in the German Culture Collection of Microorganisms with an accession number of DSM26457. Mutants of said strains also find use in the methods disclosed herein.

[0061] juice fermentation

[0062] Initial fruit juice fermentation was accomplished by inoculating the fruit juice with 1% or 10% (v / v) of a culture of P. growth medium (MRS medium). The cultures were first centrifuged and resuspended in the respective juices to avoid the introduction of rich media into the juices for fermentation. Juice fermentations were incubated at 30°C for 5-8 days, and samples were collected periodically for vitamin analysis. Prior to analysis, these samples were heated at 80°C for 10 min to stop further growth of Propionibacterium an...

Embodiment 2

[0066] Vitamin B12 production obtained by fermentation of P. freudenreichii (strain CHCC15460 and strain PA) was evaluated in orange juice (Table 1). Five to eight days after bacterial starter culture inoculation, fermented orange juice samples were analyzed for vitamin content, pH, and flavor profile. Samples were incubated aerobically or anaerobically. Aerobic cultures are injected with supplemental oxygen or exposed to ambient conditions by shaking low volume cultures. Anaerobic cultures were either injected with nitrogen or grown in full bottles without shaking. Post-fermentation samples showed significantly increased vitamin B12 content with little change in flavor and pH. Further, aerobically grown samples did not show significantly increased vitamin production.

Embodiment 3

[0068] Vitamin B12 production obtained by fermentation of P. freudenreichii (strain CHCC15460 and strain PA) was evaluated in banana juice (Table 2). Fermented banana juice samples were analyzed for vitamin content, pH, and flavor profile 5-8 days after inoculation of normal volume (1% v / v) or large volume (10% v / v) of bacterial starter culture. Samples were incubated aerobically or anaerobically. Aerobic cultures are injected with supplemental oxygen or exposed to ambient conditions by shaking low volume cultures. Anaerobic cultures were either injected with nitrogen or grown in full bottles without shaking. Strain CHCC15460 produced significantly more vitamin B12 than strain PA with little change in flavor or pH. Strain CHCC15460 showed different responses to aerobic or anaerobic fermentation and had a 2-5 fold increase in vitamin B12 production when a large volume of starter culture was used for sample fermentation. In contrast, strain PA produced lower amounts of vitami...

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Abstract

The principles of the present invention provide novel compositions and methods for naturally enriching beverages with multiple vitamins. The method includes fermenting beverages, such as fruit juices, in a single step with a microorganism capable of producing at least four vitamins, such as vitamin B12, vitamin K, folate, and biotin.

Description

[0001] Cross References to Related Applications [0002] This application claims the benefit of US Provisional Application 61 / 715,137, filed October 17, 2012, which is incorporated by reference in its entirety. technical field [0003] The principles of the present invention generally relate to the field of beverage fermentation technology. In particular, the principles of the present invention provide compositions and methods for the natural production of vitamins in beverages, thereby improving nutritional value. Background technique [0004] Vitamins are essential for normal growth and development and for the maintenance of healthy cells, tissues, and organs. Not surprisingly, vitamin deficiencies are associated with many physiological disorders. Dietary supplements are often used to ensure adequate daily amounts of these essential nutrients. It is desirable to have new and improved beverage formulations to meet changing market demands. In particular, there is a consi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20A23L33/15
CPCC12N1/20A23L2/52A23L2/60C12R2001/01C12N1/205A23L2/02A23V2002/00
Inventor 杰伦·胡根霍兹蒂洛·斯特拉霍塔马丁·巴斯蒂安·彼得森麦肯·伦德·詹森
Owner THE COCA-COLA CO
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