Dry propionate fermentation product, method for preparing same, method for preserving food or cosmetic product, food or cosmetic product

Abstract

The present invention relates to a dry fermentation comprising, per kilogram of dry matter: 4.7 mol to 8.1 mol of a propionate salt; 1.2 mol to 3.0 mol of a calcium cation; 2.4 mol to 7.8 mol of an alkali metal cation selected from the group consisting of sodium, potassium, and combinations thereof; and. 1 g to 50 g of a glucose equivalent weight of hydrolyzed glucan; the calcium cation and the propionate are present in a molar ratio of 0.2 to 0.6 in the dry fermentation. The dried propionate leavening according to the present invention combines a very high propionate content with a light taste. The present invention also provides a method of preparing a dry ferment of the present invention, said method comprising an incubation step in which the pH is maintained in the range of 5.0 to 7.5 by adding an alkalizing agent comprising an alkaline water-soluble alkali metal salt and an alkaline water-soluble calcium salt.

Description

TECHNICAL FIELD

[0001] The present invention relates to a dry fermentate comprising calcium propionate.

[0002] The dry fermentate of the present invention has a very high propionate content and can be suitably used as a preservative in, for example, food and cosmetics.

[0003] The present invention also relates to a method comprising:

[0004] • providing an aqueous fermentation medium comprising hydrolyzed dextran;

[0005] • inoculating the fermentation medium with a propionic acid producing microorganism;

[0006] • incubating the inoculated fermentation medium to produce a fermentate, while adding an alkalizing agent to maintain the pH within a predetermined range.

[0007] The present invention also relates to the use of the dry fermentate in a food or cosmetic product. BACKGROUND

[0008] Preservatives extend the shelf life of baked goods by inhibiting the growth of rope bacteria and mold. Rope bacteria (Bacillus pumilus) can be carried through the baking process and create an unpleasant texture and odor inside the yeast fermented product, such as bread. Mold can contaminate the product after baking and then grow on the outer surface. Mold contamination is considered a serious problem by bakers and the conditions common in baking provide almost optimal conditions for mold growth.

[0009] Acidity reduces the likelihood of spoilage. Most preservatives have an acid as the active ingredient. Preservatives can be classified according to the kind of acid they contain: inorganic, organic, or fatty. Inorganic acids (such as sulfuric, hydrochloric, and phosphoric) are the strongest acids and therefore have the greatest effect on pH. But they only work by lowering the pH and do not contain any additional inhibitory activity. Organic acids (such as lactic, benzoic, and tartaric) have a smaller effect on pH than inorganic acids, but are better preservatives because they have additional inhibitory activity. Fatty acids (such as acetic, sorbic, and propionic) are a specific kind of organic acid with even stronger inhibitory activity.

[0010] Calcium propionate is used as a preservative for a variety of products, including: bread, other baked goods, processed meats, whey, and other dairy products. Propionates, like benzoates, prevent microorganisms from producing the energy they need. However, unlike benzoates, propionates do not require an acidic environment.

[0011] Propionates are a commercially valuable carboxylic acid produced by microbial fermentation. Biological propionate production is limited by high downstream purification costs.

[0012] WO 2010 / 097362 describes a method for manufacturing a mixed solution comprising propionate and acetate, comprising the steps of

[0013] - providing a fermentation product comprising propionic acid, acetic acid and carbonate related compounds,

[0014] - adding an acid to the fermentation product to obtain an acidified fermentation product comprising propionate and acetate and having a pH in the range of 2.5 to below 8.

[0015] WO 2016 / 146721 describes a method for manufacturing a propionate product by fermentation, comprising the steps of:

[0016] - fermenting a carbon source selected from sugars and lactate by a propionic acid producing microorganism in a fermentation medium to provide a first fermentation broth comprising propionate,

[0017] - recovering the propionic acid producing microorganism from the first fermentation broth,

[0018] - subjecting the first fermentation broth from which the propionic acid producing microorganism has been recovered to a dewatering step to form a first propionate product,

[0019] - fermenting a carbon source comprising glycerol using the propionic acid producing microorganism recovered from the first fermentation broth in the presence of an inorganic alkaline salt to provide a second fermentation broth comprising propionate,

[0020] - subjecting the second fermentation broth to a purification step comprising at least one precipitation step to form a second propionate product.

[0021] WO 2019 / 108064 describes an organic acid preservative system comprising an acetate component and a propionate component, wherein the acetate component and the propionate component make up at least 85 wt.% of the total amount of carboxylic acids and carboxylate salts in the preservative system, and wherein the propionate component makes up from 12 wt.% to 50 wt.% of the total amount of carboxylic acids and carboxylate salts.

[0022] CN 115678925 describes a method for preparing calcium propionate by fermenting a medium containing 0.1% Na2HPO4 and 0.1% MgSO4·7H2O with propionibacteria, then performing membrane filtration, reacting the separated propionate with calcium hydroxide, evaporation and crystallization.

[0023] CN 112176005 describes a method for preparing calcium propionate, comprising fermenting a fermentation medium with an acid-producing bacterial strain while maintaining the pH at 7 to 2.5, sterilizing, nanofiltrating, and adding an aqueous calcium hydroxide solution. After the reaction is completed, the mixture is concentrated and dried to obtain solid calcium propionate. SUMMARY

[0024] The present inventors have found that if a carefully balanced combination of an alkaline calcium salt and an alkaline alkali metal salt is used in the preparation of the ferment, a dried propionate ferment can be obtained which has a very high propionate content and a light taste.

[0025] The dried ferment of the present invention comprises per kg of dry matter:

[0026] • 4.7 mol - 8.1 mol propionate;

[0027] • 1.2 mol - 3.0 mol calcium cations;

[0028] • 2.4 mol - 7.8 mol alkali cations selected from sodium, potassium and combinations thereof;

[0029] • 1 gram - 50 grams of glucose equivalent of hydrolysed glucans;

[0030] The calcium cations and the propionate are present in the dried ferment in a molar ratio of 0.2 to 0.6.

[0031] The buffer capacity of the dried ferment of the present invention is limited, in addition to the inherent buffer capacity of the acid salts present therein, which can be due to the removal of buffer components contained in the biomass, such as proteins. This reduced buffer capacity is advantageous, as fluctuations in the buffer capacity observed between preparation batches are effectively minimised. Furthermore, in case pH adjustment is required when the dried ferment is applied in a food product, less acid or base is required to achieve such pH adjustment.

[0032] The present invention also provides a method of preparing a ferment, the method comprising the steps of:

[0033] • providing an aqueous fermentation medium comprising 30 g / L - 200 g / L of glucose equivalent of hydrolysed glucans;

[0034] • inoculating the fermentation medium with a propionate producing microorganism;

[0035] • incubating the inoculated fermentation medium for at least 20 hours to prepare a ferment, while adding an alkalinising agent to maintain the pH in the range of 5.0 to 7.5, the alkalinising agent comprising an alkaline water soluble alkali metal salt and an alkaline water soluble calcium salt;

[0036] wherein the ferment at the end of the incubation step comprises calcium cations and propionate in a molar ratio of 0.3 to 0.8 and alkali cations and propionate in a molar ratio of 0.3 - 1.4.

[0037] The fermentation product obtained by this method has the advantage that it introduces less bitterness when used to provide a certain propionate content in the final product than existing calcium propionate fermentation products. Thus, the fermentation product of the present invention can be suitably applied at a higher concentration than existing propionate fermentation products, resulting in a better preservation.

[0038] The present invention also relates to a method for preserving a food or cosmetic product, said method comprising adding the dry fermentation product of the present invention in a concentration of 0.1-5 wt.% of the food product.

[0039] A further aspect of the present invention relates to a food or cosmetic product obtained by the preservation method described above. DETAILED DESCRIPTION

[0040] A first aspect of the present invention relates to a dry fermentation product having a moisture content of less than 15 wt.% and comprising per kg of dry matter:

[0041] • 4.7-8.1 mol propionate;

[0042] • 1.2-3.0 mol calcium cations;

[0043] • 2.4-7.8 mol alkali cations selected from sodium, potassium and combinations thereof;

[0044] • 1-50 g glucose equivalent of hydrolysed glucan;

[0045] The calcium cations and propionate are present in the dry fermentation product in a molar ratio of 0.2 to 0.6.

[0046] As used herein, the term "propionate" encompasses propionic acid and its salts. Likewise, the terms "acetate", "succinate" and "lactate" also encompass the acid form and the salt form.

[0047] As used herein, the term "glucan" refers to a linear or branched polymer consisting of glucose monomer units. Examples of glucans include amylose, amylopectin, cellulose and glycogen.

[0048] The concentration of hydrolysed glucan expressed in "glucose equivalents" refers to the total amount of glucose present in the hydrolysed glucan, including free glucose and glucose contained in hydrolysed fragments having a degree of polymerisation of 2 or higher. The amount of glucose equivalents present in the hydrolysed glucan can be determined by complete hydrolysis of the hydrolysed glucan and measuring the glucose content.

[0049] The moisture content of the dry fermentation product of the present invention is preferably less than 12 wt.%, more preferably the moisture content is in the range of 1-10 wt.%.

[0050] Propionate is preferably comprised in the dry fermentate of the present application in a concentration of 5.2 - 7.8 mol / kg dry matter, most preferably in a concentration of 5.8 - 7.2 mol / kg dry matter.

[0051] The dry fermentate preferably contains calcium cations in a concentration of 1.4 - 2.8 mol / kg dry matter, most preferably in a concentration of 1.7 - 2.5 mol / kg dry matter.

[0052] The hydrolyzed glucans are preferably comprised in the dry fermentate in a concentration of 2 gram - 30 gram glucose equivalent / kg dry matter, most preferably in a concentration of 3 gram - 15 gram glucose equivalent / kg dry matter.

[0053] According to one particularly preferred embodiment, the dry fermentate contains calcium cations and propionate in a molar ratio of 0.2 to 0.5, most preferably in a molar ratio of 0.22 to 0.4.

[0054] The hydrolyzed glucans in the dry fermentate are preferably selected from the group consisting of hydrolyzed amylose, hydrolyzed amylopectin, hydrolyzed cellulose, hydrolyzed glycogen and combinations thereof. Most preferably, the hydrolyzed glucans comprise hydrolyzed amylose and / or hydrolyzed amylopectin. Both amylose and amylopectin are starch components.

[0055] The hydrolyzed glucans preferably comprise at least one or more saccharides selected from the group consisting of glucose, maltose, isomaltose, maltotriose, maltotetraose and combinations thereof. According to one particularly preferred embodiment, the dry fermentate contains 0.5 gram - 10 gram per kg dry matter of one or more saccharides selected from the group consisting of glucose, maltose, isomaltose, maltotriose, maltotetraose and combinations thereof, most preferably 0.8 gram - 5 gram per kg dry matter of one or more saccharides selected from the group consisting of glucose, maltose, isomaltose, maltotriose, maltotetraose and combinations thereof.

[0056] According to a preferred embodiment, the dry ferment of the application comprises DNA from a propionic acid producing microorganism, preferably from a bacterium belonging to the genus Propionibacterium and Acidipropionibacterium, more preferably from a bacterium selected from the group consisting of Acidipropionibacterium acidipropionici, Propionibacterium freudenreichii, Propionibacterium shermanii, Acidipropionibacterium thoenii, Acidipropionibacterium jensenii and combinations thereof. The presence of DNA from a propionic acid producing microorganism can be suitably determined using a PCR test.

[0057] In a particularly preferred embodiment, the dry ferment comprises 3.0 - 7.44 mol, more preferably 4.0 - 7.0 mol, most preferably 5.3 - 6.5 mol of alkali metal cations selected from the group consisting of sodium, potassium and combinations thereof per kg of dry matter.

[0058] In another preferred embodiment, the dry ferment comprises at least 3.4 mol, more preferably at least 4.0 mol, most preferably at least 5.3 mol of sodium cations per kg of dry matter.

[0059] In addition to propionate, the dry ferment of the application can also comprise other organic acid salts, such as acetate and / or succinate.

[0060] Preferably, the dry ferment contains 1.5 - 3.0 mol, more preferably 1.7 - 2.8 mol, most preferably 1.9 - 2.6 mol of acetate per kg of dry matter.

[0061] Succinate is preferably present in the dry ferment at a concentration of 0.4 - 1.2 mol / kg dry matter, more preferably 0.5 - 1.1 mol / kg dry matter, most preferably 0.55 - 1.0 mol / kg dry matter.

[0062] The combination of propionate, acetate and succinate is preferably comprised in the dry ferment at a concentration of 7.5 - 11.0 mol / kg dry matter, more preferably 8.2 - 10.5 mol / kg dry matter, most preferably 8.7 - 10.2 mol / kg dry matter.

[0063] The dry fermentate preferably contains carbonates in a concentration of 0 - 20 mmol / kg dry matter, more preferably in a concentration of 0 - 10 mmol / kg dry matter, most preferably in a concentration of 0 - 5 mmol / kg dry matter.

[0064] Furthermore, in a preferred embodiment, the dry fermentate comprises calcium cations and alkali metal cations in a molar ratio of 0.25 to 0.62, more preferably of 0.30 to 0.55, most preferably of 0.32 to 0.52.

[0065] According to another preferred embodiment, the combination of propionate, acetate, calcium cations and alkali metal cations amounts to 90 wt.% - 99 wt.%, more preferably to 92 wt.% - 98 wt.%, most preferably to 93 wt.% - 97 wt.% of the dry matter contained in the fermentate.

[0066] According to a particularly preferred embodiment, the dry fermentate comprises propionate in a concentration of X, acetate in a concentration of Y, succinate in a concentration of Z, calcium cations in a concentration of A, sodium cations in a concentration of B and potassium in a concentration of C, wherein all of said concentrations are expressed in mol / kg dry matter, and wherein 0.8 < (X + Y + 2Z) / (2A + B + C) < 1.2, preferably 0.85 < (X + Y + 2Z) / (2A + B + C) < 1.15 and more preferably 0.90 < (X + Y + 2Z) / (2A + B + C) < 1.12.

[0067] The dry fermentate of the present application advantageously has a pH close to neutral. Thus, in a preferred embodiment, 100 g of the fermentate are dispersed in 1 liter of water at 20°C, resulting in an aqueous liquid having a pH of 6 to 8.

[0068] The dry fermentate of the present application is largely water-soluble. Preferably, at least 95 wt.%, more preferably 98 wt.%, most preferably at least 99 wt.% of the fermentate is dissolved when 100 g of the fermentate are dispersed in 1 liter of water at 20°C.

[0069] The protein content of the dry fermentate is preferably in the range of 0 - 30 g / kg dry matter, more preferably in the range of 0 - 10 g / kg dry matter, most preferably in the range of 0 - 5 g / kg dry matter.

[0070] The dry fermentate is preferably a powder, wherein at least 80 wt.% of the particles have a diameter of not more than 500 μm. More preferably, the dry fermentate is a powder, wherein at least 80 wt.% of the particles have a diameter in the range of 40 μm to 400 μm. The particle size distribution of the dry fermentate can suitably be determined by laser diffraction.

[0071] As mentioned above, the dry ferment of the present application has the advantage that its actual buffering capacity is limited in addition to the theoretical buffering capacity of the acid salt present in the ferment. The dry ferment of the present application preferably has an average dynamic buffering capacity of less than 27 mM / g, more preferably 12 mM / g - 26 mM / g, most preferably 16 mM / g - 25 mM / g The static buffering capacity (β) is defined as the number of millimoles of HC1 per gram of dry ferment necessary to change the pH of a solution of dry ferment (0.2 g / 100 mL water) by 1. The buffering capacity (β) of a dry ferment as a function of pH can be determined by titrating an aqueous solution of ferment (0.2 g dry ferment in 100 mL water) with 0.1 N HC1 solution to reduce the pH to 2.5. By plotting the buffering capacity (β) as a function of pH and applying the average volume theorem to the titration data according to the following calculation, the average dynamic buffering capacity taking into account the effect of titrant volume can be easily determined Average dynamic buffering capacity The differences in ferments that better explain the impact of their function in the product.

[0072]

[0073] where m = sample mass, c = sample concentration, and V = titrant volume.

[0074] Dry ferments containing a large amount of buffering components other than organic acid salts generally have a higher average dynamic buffering capacity than the average dynamic buffering capacity of the dry ferments of the present application. Furthermore, the pH of the pKas of these dry ferments is generally higher than the pH of the pKas of the dry ferments of the present application.

[0075] As mentioned before, the dry ferment has a desirable taste profile. In particular, the dry ferment has a low bitterness intensity. Preferably, a solution obtained upon dissolving the dry ferment in demineralized water at 20 °C to achieve a propionate concentration of 140 mmol / L has a bitterness score on a linear scale from 0 to 100 of less than 50. The bitterness score can be measured using conventional sensory methods, for example using a difference test with an anchored linear scale. For example, a ranking test with instructions to rank the bitterness intensity of the samples using a linear scale anchored at "low" and "high" at either end can be used to compare and evaluate pairs of samples. These answers can be captured electronically using software (e.g. Compuscan® ) and analyzed using software (e.g. EyeOpenR). The software assigns a value of 0 to the end of the scale marked "low" and a value of 100 to the end of the scale marked "high" and then determines the degree of statistical significance of these values by comparing the scores of the panelists. For this difference and ranking test, it is not necessary to use trained panelists.

[0076] In addition, the taste profile of the dried ferment contributes to the ideal liking score of the food product comprising the dried ferment. In some embodiments, the liking score of a food product comprising the dried ferment at a concentration of 140 mmol propionate / kg is not significantly different from a food product comprising the same molar concentration (140 mmol / L) of calcium propionate. For the liking test, a questionnaire with a nine-point liking scale can be used. The nine points include: extremely dislike, very dislike, somewhat dislike, slightly dislike, neither like nor dislike, slightly like, somewhat like, very like, extremely like. A range of attributes can be evaluated for liking, including overall liking, aroma liking, flavor liking, and aftertaste liking. Software (e.g. Compuscan® and EyeOpenR) can be used to electronically capture and analyze the panelists’ responses. and EyeOpenR) can be used to electronically capture and analyze the panelists’ responses.

[0077] Another aspect of the application relates to a method of preparing a ferment, preferably a dried ferment, according to the application, said method comprising the steps of:

[0078] • providing an aqueous fermentation medium comprising 30-200 g / L of hydrolyzed glucans in terms of glucose equivalents;

[0079] • inoculating the fermentation medium with a propionic acid-producing microorganism;

[0080] • incubating the inoculated fermentation medium for at least 20 hours to prepare a ferment, while adding an alkalizing agent to maintain the pH in the range of 5.0 to 7.5, said alkalizing agent comprising an alkaline water-soluble alkali metal salt and an alkaline water-soluble calcium salt;

[0081] wherein the ferment at the end of the incubation step comprises calcium cations and propionate in a molar ratio of 0.2 to 0.8 and alkali metal cations and propionate in a molar ratio of 0.3 to 1.4.

[0082] The aqueous fermentation medium preferably comprises 40-180 g / L, more preferably 50-150 g / L and most preferably 60-120 g / L of hydrolyzed glucans in terms of glucose equivalents.

[0083] According to one particularly preferred embodiment, the hydrolyzed glucans in the aqueous fermentation medium are selected from the group consisting of hydrolyzed amylose, hydrolyzed amylopectin, hydrolyzed cellulose, hydrolyzed glycogen, and combinations thereof. Most preferably, the hydrolyzed glucans comprise hydrolyzed amylose and / or hydrolyzed amylopectin. Both amylose and amylopectin are starch components.

[0084] According to one particularly preferred embodiment, the hydrolyzed glucans are obtained by hydrolysis of wheat starch.

[0085] In a particularly preferred embodiment of the application, the hydrolyzed glucan used in the method is a partially hydrolyzed starch, and during the incubation step the partially hydrolyzed starch is further hydrolyzed by the addition of an enzyme. Preferably, the glucose comprises no more than 70 wt.%, more preferably 10 wt.% - 60 wt.% of the partially hydrolyzed starch.

[0086] Examples of enzymes that can be added to the fermentation medium to further hydrolyze the partially hydrolyzed starch include glucoamylase, pullulanase, alpha-amylase, beta-amylase, and combinations thereof. According to a particularly preferred embodiment, the enzyme added comprises glucoamylase.

[0087] Examples of propionic acid producing microorganisms that can be used in the method include Acidipropionibacterium acidipropionici, Acidipropionibacterium freudenreichii, Acidipropionibacterium shermanii, Acidipropionibacterium thoenii, Acidipropionibacterium jensenii, and combinations thereof. More preferably, the propionic acid microorganism used is Acidipropionibacterium acidipropionici.

[0088] The incubation step is preferably carried out under anaerobic conditions.

[0089] The fermentation medium is preferably incubated at a temperature in the range of 20 °C to 45 °C, more preferably 25 °C to 42 °C, and most preferably 30 °C to 40 °C.

[0090] The duration of the incubation step is preferably in the range of 22 hours to 120 hours, more preferably in the range of 24 hours to 72 hours.

[0091] In order to achieve a high yield of propionate, it is advantageous to continue the incubation step until almost all of the hydrolyzed glucan has been digested. Thus, in a preferred embodiment, the incubation is continued until the fermentation medium contains no more than 10 g / L, more preferably no more than 5 g / L, more preferably 0.1 g / L to 3 g / L, and most preferably 0.3 g / L to 2 g / L of free glucose.

[0092] Preferably, the incubation step is continued until the concentration of propionate in the fermentation medium is increased to at least 100 mmol / L, more preferably to at least 150 mmol / L, and most preferably to 250 mmol / L - 300 mmol / L.

[0093] The basifying agent for controlling the pH comprises (i) a basic water-soluble alkali metal salt and (ii) a basic water-soluble calcium salt. Both different basifying agents can be added to the fermentation medium simultaneously or sequentially. Preferably, the alkali metal salt and the calcium salt are added simultaneously.

[0094] The basic water-soluble alkali metal salt is preferably selected from the group consisting of sodium hydroxide, potassium hydroxide and combinations thereof.

[0095] The basic water-soluble calcium salt is preferably calcium hydroxide.

[0096] According to a particularly preferred embodiment of the method of the present application, the basifying agent is added to the fermentation medium to maintain the pH in the range of 5.5 to 7.4, more preferably in the range of 5.8 to 7.2.

[0097] At the end of the incubation step, the fermentation preferably comprises calcium cations and propionate in a molar ratio of 0.4 to 0.7, more preferably 0.45 to 0.68.

[0098] The alkali metal cations and propionate are preferably present in the fermentation at the end of the incubation step in a molar ratio of 0.4-1.2, more preferably 0.5-1.0.

[0099] According to a particularly preferred embodiment of the present application, the method comprises the following additional steps:

[0100] • removing the unsolubilized solids from the fermentation by centrifugation or filtration to produce a low solids fermentation; and

[0101] • drying the low solids fermentation.

[0102] The method has the advantage that it surprisingly effectively removes the unsolubilized solids, including biomass, to produce a low solids fermentation in which the majority of the solutes consist of propionate. Thereby, a dried fermentation can be obtained which has a propionate content of more than 50% of the propionic acid equivalents. Such a dried fermentation has the additional advantage of a low average dynamic buffer capacity.

[0103] In the method, the unsolubilized solids can be removed by solid-liquid separation techniques known in the art, such as centrifugation, filtration, decantation and hydrocyclones. More preferably, the unsolubilized solids are removed by centrifugation or filtration. Most preferably, the unsolubilized solids are removed by disc centrifugation.

[0104] The present inventors have observed that the unsolubilized solids removed from the fermentation comprise a significant amount of calcium salt. As a result, by removing the unsolubilized solids, the molar ratio of calcium cations to propionate is significantly reduced. The low solids fermentation obtained after removal of the unsolubilized solids preferably comprises calcium cations and propionate in a molar ratio of 0.2 to 0.5, more preferably 0.2 to 0.4.

[0105] Removing the undissolved solids does not strongly affect the molar ratio of alkali metal cations to propionate. Preferably, the alkali metal cations and propionate are present in the low solids ferment in a molar ratio of 0.3-1.4, more preferably 0.4-1.2, most preferably 0.5-1.0.

[0106] After removing the undissolved solids, the method preferably comprises the additional step of concentrating the low solids ferment to a dry solids content of at least 10 wt.%, more preferably 12-40 wt.%, most preferably 16-30 wt.%.

[0107] The low solids ferment or the concentrated low solids ferment is preferably dried to a moisture content of less than 15 wt.%, more preferably less than 12 wt.% and most preferably 1-10 wt.%.

[0108] Drying of the low solids ferment or the concentrated low solids ferment is preferably performed by spray drying, drum drying, freeze drying or a combination thereof. Most preferably, drying is performed by spray drying.

[0109] According to one particularly preferred embodiment, the method produces a dried ferment as previously described.

[0110] Another aspect of the present invention relates to a method for preserving a food or cosmetic product using a dried ferment, wherein the method comprises incorporating the dried ferment of the present invention in a concentration of 0.1-5 wt.% of the food or cosmetic product, more preferably in a concentration of 0.2-2 wt.% of the food or cosmetic product.

[0111] The method is particularly suitable for preserving food products, in particular baked products and processed meat products. Most preferably, the method comprises adding the dried ferment to a baked product.

[0112] Yet another aspect of the present invention relates to a food or cosmetic product obtained by the preservation method.

[0113] In a preferred embodiment, the product obtained by the preservation method is a food product, more preferably a food product selected from the group consisting of baked products and processed meat products, most preferably a baked product.

[0114] The liking score of the food product of the present invention is preferably not significantly lower than the liking score of a food product wherein the dried ferment is replaced by a mixture of calcium propionate and starch.

[0115] The present invention is further illustrated by the following non-limiting examples.

[0116] Example

[0117] Example 1

[0118] Two dry propionate-containing fermentations were prepared starting from a fermentation medium containing wheat starch syrup as the only source of fermentable carbohydrates. The fermentation medium composition is shown in Table 1.

[0119] Table 1

[0120]

[0121]

[0122] 1 Acidipropionibacterium acidipropionici

[0123] 2 Glucose amylase, pullulanase, alpha-amylase and lysophospholipase

[0124] Water, magnesium sulfate, potassium sulfate, potassium dihydrogen phosphate, thiamine hydrochloride, biotin and calcium pantothenate were added to the fermenter and the trace elements solution thus obtained was sterilized in situ at 121 °C for 20 minutes.

[0125] Next, the fermenter was cooled to about 40 °C and an ultra-high temperature sterilized aqueous dilution of wheat starch syrup and yeast extract was added to the fermenter. The trace elements solution was added aseptically to the fermenter, followed by rinsing the bottle containing the solution with sterile demi water to ensure that all trace elements were transferred to the fermenter.

[0126] Prior to inoculation, the pH of the fermentation medium was adjusted to pH 7.0 using an ammonia solution. The initial glucose concentration was about 27 g / L.

[0127] Two different fermentations were performed: fermentation 1 according to the application. Fermentation A was not according to the application.

[0128] In fermentation 1, a mixture of ammonia solution and Ca(OH)2 / NaOH (60:40 w / w) was used to control the pH. The ammonia solution was added during the first 12 hours of fermentation. Once the ammonia solution was depleted, the Ca(OH)2 / NaOH mixture was used instead. Fermentation A was performed in the same way, except that Ca(OH)2was used as the only base to control the pH.

[0129] The fermentation was started by adding the inoculum. After inoculation, the enzyme mixture was added aseptically to the fermenter, followed by rinsing the bottle with sterile demi water to ensure that all enzymes had been added.

[0130] The fermentation was performed under sterile conditions at pH 7.0, 35 °C and continuous stirring.

[0131] When the free glucose concentration reached 8 g / L (total glucose of about 13 g / L), the addition of base was stopped and the fermentation was continued until a pH of 5.8 was reached. This procedure minimizes the formation of carbonates and foaming in downstream processing and reduces the amount of solids in the final product.

[0132] The so obtained fermentate was concentrated, sterilized and spray dried to obtain product 1 (from fermentate 1) and product A (from fermentate A).

[0133] The composition of the spray dried fermentates was analyzed. The results are summarized in Table 2.

[0134] Table 2

[0135]

[0136] At least 95 wt.% of both spray dried fermentates had a particle size of no more than 300 pm. The carbohydrate analysis of product 1 revealed that it contained:

[0137] • glucose: 0.75 g / kg

[0138] • fructose: 0.1 g / kg

[0139] • isomaltulose: 2.25 g / kg

[0140] • maltose: 0.35 g / kg

[0141] Example 2

[0142] Example 1 was repeated to prepare fermentate 1. Next, the biomass was removed from the fermentate by disc centrifugation and the clarified fermentate was concentrated, sterilized and spray dried.

[0143] The composition results of the spray dried product (product 2) are summarized in Table 3.

[0144] Table 3

[0145] Wt.% acetate 14.7 lactate 1.7 propionate 50.4 succinate 8.1 calcium 8.3 sodium 15 moisture 1.7 pH at 10% (w / v) dilution 7.8

[0146] At least 95 wt.% of both spray dried fermentates had a particle size of no more than 300 pm.

[0147] Example 3

[0148] The composition of the solids removed by disc centrifugation in Example 2 was analyzed. The results are shown in Table 4.

[0149] Table 4

[0150] Wt.% H2O 65.9 CO3 2+ / HCO3 - ]]> 10.9 organic acid 4.5 protein 4.4 glucose 1.5 Ca 2+ ]] 2.7 balance 10.1

[0151] Comparative Example A

[0152] Example 1 was repeated, except that this time NaOH was used instead of the Ca(OH)2 / NaOH mixture to control the pH. It was found that the resulting product (Product B) had a significantly lower propionate content and a much higher succinate content compared to Product 1 of Example 1.

[0153] Example 4

[0154] The fermentation experiment described in Example 1 was repeated. Product 3 was obtained by the same steps as Product 1 of Example 1. Product C was obtained by the same steps as Product 1 of Example A.

[0155] Product 3 and Product C were analysed. The results of these analyses are summarised in Table 5 together with the results of the analyses of Product 1 and Product A.

[0156] Table 5

[0157]

[0158] Each sample was dissolved in water to a concentration of 5% w / v. Ten untrained panelists evaluated each sample. The results are shown in Table 6. This table shows the average scores of the attribute ranking test using an anchored linear scale labelled “low” and “high” at either end.

[0159] Table 6

[0160] solution bitterness intensity sweetness intensity astringency intensity powdery intensity Product 1 32.9 32.25 29.3 30.2 Product A 45.6 26.8 28.4 30.5 Product 3 17.3 31.8 22.0 28.9 Product C 49.8 23.7 34.2 34.1

[0161] Example 5

[0162] The spray-dried ferment of Example 4 was applied to a typical bakery food - bread.

[0163] The bread recipe is shown in Table 7 (the ferment was added in an amount to provide 3.9 grams of propionic acid).

[0164] Table 7

[0165]

[0166] 1 The anti-staling enzyme can include ULTRAFRESH Premium 250, available from Corbion

[0167] 2 The dough improver can include RISTINE Concentrate and PRISTINE Relaxer, available from Corbion

[0168] Bread was prepared by the following method:

[0169] 1. Mix dry ingredients

[0170] 2. Add soybean oil and lactic acid solution to dry ingredient mixture

[0171] 3. Cool water and add to bowl

[0172] 4. Add dry ingredients with soybean oil to cooled water

[0173] 5. Add yeast

[0174] 6. Mix on low for 2 minutes

[0175] 7. Mix on medium for 11-13 minutes

[0176] 8. Cover dough with towel and let rest for 5 minutes

[0177] 9. Cut into 6 pieces, round and let rest for 5 minutes

[0178] 10. Roll out, roll up and place in greased pan

[0179] 11. Place in proofing box until dough reaches height of proofing template markings

[0180] 12. Bake at 420°F (216°C) for 23 minutes

[0181] 13. Cool for 1 hour

[0182] 14. Bag and seal

[0183] 28 untrained panelists evaluated each bread sample for various liking attributes. Results are shown in Table 8.

[0184] Table 8

[0185]

[0186] Notes on the test:

[0187] 1. The test used a 9 point scale questionnaire where 9 = extremely like, 1 = extremely dislike, 5 = neither like nor dislike

[0188] 2. Pairwise tasting of samples, bread sample 1 and A compared to each other, bread sample 2 and B compared to each other

[0189] Example 6

[0190] Ferment was prepared in the same way as ferment 1 in Example 1. The ferment was divided into two portions. One portion was concentrated, sterilized and spray dried to give product 4. The other portion was first centrifuged in a disc centrifuge, then the supernatant was concentrated, sterilized and spray dried to give product 5.

[0191] Both products were analyzed. The results are shown in Table 9.

[0192] Table 9

[0193]

Claims

1. A dried fermented product having a moisture content of less than 15 wt.% and comprising per kilogram of dry matter: • 4.7 mol to 8.1 mol, preferably 5.2 mol to 7.8 mol, and more preferably 5.8 mol to 7.2 mol of propionate; • 1.2 mol to 3.0 mol, preferably 1.4 mol to 2.8 mol, and more preferably 1.7 mol to 2.5 mol of calcium cations; • 2.4 mol to 7.8 mol, preferably 4.0 mol to 7.0 mol, and more preferably 5.3 mol to 6.5 mol of alkali metal cations selected from sodium, potassium, and combinations thereof; • 1 gram to 50 grams, preferably 2 grams to 30 grams, and more preferably 3 grams to 15 grams of glucose equivalent hydrolyzed dextran; Calcium cations and propionate are present in the dried fermentation product in a molar ratio of 0.2 to 0.

6.

2. The dried fermentation product according to claim 1, wherein the fermentation product comprises DNA from propionic acid-producing microorganisms, preferably from bacteria belonging to the genus *Acidipropionibacterium*, more preferably from bacteria selected from *Acidipropionibacterium acidipropionici*, *Acidipropionibacterium freudenreichii*, *Acidipropionibacterium shermanii*, *Acidipropionibacterium thoenii*, *Acidipropionibacterium jensenii*, and combinations thereof.

3. The dried fermentation product according to any one of the preceding claims, wherein the fermentation product contains at least 3.4 mol, preferably at least 4.0 mol, and more preferably at least 5.3 mol of sodium cations per kilogram of dry matter.

4. The dried fermentation product according to any one of the preceding claims, wherein the fermentation product contains 1.5 mol-3.0 mol, preferably 1.7 mol-2.8 mol, and more preferably 1.9 mol-2.6 mol of acetate per kilogram of dry matter.

5. The dried fermentation product according to any one of the preceding claims, wherein the fermentation product comprises 0.4 mol-1.2 mol, preferably 0.5 mol-1.1 mol, and more preferably 0.55 mol-1.0 mol of succinate per kilogram of dry matter.

6. The dried fermentation product according to any one of the preceding claims, wherein the fermentation product contains calcium cations and propionate in a molar ratio of 0.25 to 0.45, preferably 0.28 to 0.

40.

7. The dried fermentation product according to any one of the preceding claims, wherein the fermentation product contains calcium cations and alkali metal cations in a molar ratio of 0.25 to 0.62, preferably 0.30 to 0.52 and more preferably 0.32 to 0.

45.

8. The dried fermentation product according to any one of the preceding claims, wherein the fermentation product comprises a propionate at a concentration of X, an acetate at a concentration of Y, a succinate at a concentration of Z, a calcium cation at a concentration of A, a sodium cation at a concentration of B, and a potassium cation at a concentration of C, wherein all said concentrations are expressed in mol / kg dry matter, and wherein 0.8 ≤ (X+Y+2Z) / (2A+B+C) ≤ 1.2, preferably 0.85 ≤ (X+Y+2Z) / (2A+B+C) ≤ 1.15, and more preferably 0.90 ≤ (X+Y+2Z) / (2A+B+C) ≤ 1.

12.

9. The dried fermentation product according to any one of the preceding claims, wherein 100 grams of the fermentation product is dispersed in 1 liter of water to obtain an aqueous liquid with a pH in the range of 6 to 8.

10. The dried fermentation product according to any one of the preceding claims, wherein the dried fermentation product has an average dynamic buffer capacity of less than 27 mM / g.

11. The dried fermentation product according to any one of the preceding claims, wherein the solution obtained by dissolving the dried fermentation product in demineralized water at 20°C to achieve a propionate concentration of 140 mmol / L has a bitterness fraction of less than 50 on a linear scale of 0 to 100.

12. A method for preparing a ferment, the method comprising: • Provide an aqueous fermentation medium containing 30 g / L-200 g / L glucose equivalent of hydrolyzed dextran; • Inoculate the fermentation medium with propionic acid-producing microorganisms; • Incubate the inoculated fermentation medium for at least 20 hours to prepare the ferment, while adding an alkalizing agent to maintain the pH in the range of 5.0 to 7.5, said alkalizing agent including alkaline water-soluble alkali metal salts and alkaline water-soluble calcium salts; The fermentation product at the end of the incubation step contains calcium cations and propionates in a molar ratio of 0.3 to 0.8 and alkali metal cations and propionates in a molar ratio of 0.3 to 1.

4.

13. The method according to claim 12, wherein the propionic acid-producing microorganism belongs to the genus *Acidipropionibacterium*.

14. The method according to claim 12 or 13, wherein the alkaline water-soluble alkali metal salt is selected from sodium hydroxide, potassium hydroxide, and combinations thereof, and wherein the alkaline water-soluble calcium salt is calcium hydroxide.

15. The method according to any one of claims 12 to 14, wherein the method comprises the following additional steps: • To prepare a low-solids ferment, undissolved solids are removed from the ferment by centrifugation or filtration. • Dry the low-solids fermentation product.

16. The method according to any one of claims 12 to 15, wherein the method produces a dried fermented product according to any one of claims 1 to 11.

17. A method for preserving food or cosmetic, the method comprising incorporating a dried fermented product according to any one of claims 1 to 11 at a concentration of 0.1% to 5% by weight of the food or cosmetic.

18. A food or cosmetic obtained by the method according to claim 17.

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