Symbiotic bacteria culture and yeast for the production of water kefir
DE602022033639T2Active Publication Date: 2026-04-01SOCIETE DES PRODUITS NESTLE SA
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Patent Information
- Application Number
- DE602022033639
- Authority / Receiving Office
- DE · DE
- Patent Type
- Patents
- Current Assignee / Owner
- Priority Date
- 2021-10-29
- Filing Date
- 2022-10-20
- Publication Date
- 2026-04-01
- Estimated Expiration
- 2042-10-20
AI Technical Summary
Technical Problem
The industrial production of water kefir is challenging due to the undefined mix of bacteria and yeast in its symbiotic culture, leading to complications in starter culture development and inconsistent flavor profiles.
Method used
A defined starter culture comprising Zymomonas mobilis, lactic acid bacteria (Liquorilactobacillus hordei), Saccharomyces cerevisiae or Saccharomyces bayanus, and Bifidobacterium aquikefiri, with specific inoculation ratios and fermentation conditions, is used to produce a fermented beverage with controlled flavor profiles.
Benefits of technology
The solution achieves a consistent and flavorful water kefir production by stabilizing the microbial community and replicating the natural flavor characteristics of traditional water kefir.
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