Method for producing probiotic–prebiotic fermented food using commercial probiotic strains

Abstract

The invention is a production method providing a controlled and standardized fermentation process by using commercial probiotic bacteria as starter cultures in the production of fermented vegetables and fruits. In traditional fermentation methods, microbial diversity is uncontrolled and different bacteria become dominant in each production, causing variability in product quality. Within the scope of the invention, probiotic strains whose specific health benefits have been scientifically proven are incorporated into the fermentation process in a controlled manner, and fermented foods having the same microbial composition, reliable structure, and high nutritional value are obtained in each production. The use of commercial probiotics prevents the development of pathogenic microorganisms, thereby increasing product safety and eliminating the need for pasteurization. Thus, the live probiotic content of fermented products is preserved, microbial stability is ensured, and a reliable production process at commercial scale is created.

Description

[0001] DESCRIPTION

[0002] Method for Producing Probiotic-Prebiotic Fermented Food Using Commercial Probiotic Strains

[0003] Technical Field

[0004] The present invention relates to a lacto-fermented food production method. More specifically, the invention provides a method in which commercially available, strain-identified probiotic bacterial preparations (such as those obtainable from pharmacies or similar sources) are used as starter cultures, thereby initiating the fermentation process with defined probiotic bacteria.

[0005] Conventional fermentation methods may vary depending on the natural microbial flora of the food material and environmental conditions, resulting in different bacterial profiles in each production batch. This variability makes it difficult to achieve standardization in product quality and probiotic composition.

[0006] Within the scope of the present invention, commercially available probiotic preparations are integrated into the fermentation process as starter cultures in order to obtain a defined probiotic composition in each production batch. Accordingly, the invention establishes a controlled and strain-specific fermentation architecture in which the microbial composition of the final product is predefined rather than spontaneously formed.

[0007] By means of this method, the microbial structure of fermented vegetable and fruit products can be controlled, enabling the production of standardized, reliable, and health-oriented products.

[0008] In addition, the fermentation liquid (brine), which contains metabolites and bioactive components produced by probiotic bacteria during fermentation, is defined as a postbiotic. Such fermentation liquid has increasing applications not only in the food sector but also in the cosmetic industry due to its beneficial properties.Accordingly, the invention enables the products to be classified within the functional food category by providing food products containing defined probiotic bacteria at the genus and species level, thereby allowing consumers to receive probiotic-containing foods in a controlled and standardized form.

[0009] The invention is suitable not only for individual-scale production but also for industrialscale probiotic fermented food manufacturing. By enabling the production of products having consistent quality across batches, the method supports production in compliance with food safety standards. Furthermore, it contributes to delivering fermented foods to consumers in their natural, unprocessed form.

[0010] In commercially produced fermented foods, thermal treatments such as pasteurization and the use of preservative additives often result in the absence of viable probiotic microorganisms beneficial to intestinal health.

[0011] The invention can be applied in the fields of food, nutrition, biotechnology, and health, and provides an innovative approach aimed at quality standardization, microbial stability, and the development of health-oriented fermentation processes in functional food production.

[0012] State of The Art

[0013] Fermented foods have held an important place in human nutrition for centuries and are increasingly recommended and consumed today due to their health benefits. The fermentation process occurs through the conversion of sugars and other nutritional components by microorganisms present in the natural microflora of foods, thereby extending shelf life, modifying the flavor profile, and increasing nutritional value.

[0014] Traditionally, fermented foods are produced using microorganisms naturally present on the surfaces of vegetables and fruits or by using liquids obtained from previous production (back-slopping method). However, these methods cause the microbial composition of fermented products to vary depending on external factors and result in different outcomes in each production batch.In traditional fermentation methods, the types and population of microorganisms contained in fermented foods cannot be controlled. External factors such as ambient temperature during production, the quality of the water used, the soil in which vegetables and fruits are grown, and the air in the production environment directly affect the fermentation process and cause the microflora to develop randomly. This leads to the formation of different microbial profiles in each production and causes variability in taste, consistency, color, and nutritional value even in fermented foods produced by the same method.

[0015] Considering that standardization is of great importance in food production, the inability of natural fermentation processes to provide such standardization creates a serious disadvantage in commercial-scale production. Especially in industrial-scale fermented food production, it is expected that each batch provides the same health benefits; however, in traditional fermentation methods, this quality control mechanism cannot be ensured. Since microbial composition differs in each batch in commercially used traditional methods, the nutritional content and health benefits of the produced foods become variable.

[0016] The inability to control the natural fermentation process also poses significant risks in terms of food safety. Depending on environmental conditions, undesirable pathogenic bacteria and molds may develop during fermentation, which may lead to harmful health consequences. Pathogenic microorganisms such as Listeria monocytogenes, Clostridium botulinum, and Salmonella may develop in environments where hygienic conditions are not adequately maintained; therefore, there is always a possibility that such microorganisms may be present in some foods produced by natural fermentation. Laboratory analyses are required to determine which microorganisms become dominant in traditional fermentation; however, such analyses are often not performed by household producers or small-scale enterprises. This increases the risk of consumers encountering products that are not safe for health.

[0017] Many commercially sold fermented vegetable and fruit products are subjected to thermal processes such as pasteurization in order to extend shelf life and provide microbial stability. However, these processes also eliminate beneficial live probiotic bacteria contained in fermented foods, thereby removing the expected probiotic effect of the products in terms of health. For example, a large portion of commercial pickles areproduced by adding acetic acid or citric acid and applying pasteurization to achieve long shelf life. However, as a result of these processes, no live probiotic microorganisms remain in the product. Today, the positive effects of probiotics on health have been scientifically proven, and probiotic supplements are widely used to support intestinal microbiota. However, considering that fermented foods should also be regarded as a natural source of probiotics, the elimination of probiotics through pasteurization reduces the health value of such products.

[0018] Another important deficiency in traditional fermentation processes is the inability to determine probiotic content. In fermented vegetables and fruits produced by natural methods, which probiotic species are present and in what amounts can only be determined by laboratory analysis. However, since such analyses are not performed, consumers do not know which probiotics are present in the fermented foods they consume and therefore cannot be sure whether they receive the expected health benefits. Today, supplements containing specific probiotic species are widely used to support intestinal health. However, since consuming fermented food to obtain probiotics naturally is considered a more sustainable option for consumers, demand for fermented food products with defined and reliable probiotic content is steadily increasing.

[0019] One of the methods commonly used in traditional fermentation processes, namely back-slopping, provides the transfer of microorganisms by adding liquid from a previous fermentation batch into a new batch. Although this method ensures continuity of the fermentation process, it may over time lead to the proliferation of harmful microorganisms and result in product spoilage due to the development of undesirable bacteria. Since the presence of probiotic bacteria in fermented foods produced by traditional methods develops randomly, the targeted health benefits cannot be clearly ensured and different microbial compositions arise in each production.

[0020] Traditional fermentation methods contain significant deficiencies in terms of food safety, standardization, product quality, and determination of probiotic content. In particular, existing techniques regarding the use of probiotic bacteria whose supportive effects on intestinal health have been scientifically proven in fermented foods are quite limited. In order to maximize the health efficiency of fermented foods, there is a need for new fermentation methods in which specific probiotic genera and species are used, microbialcomposition is standardized, and the same probiotic content is guaranteed in each production.

[0021] Objectives of The Invention

[0022] The primary object of the invention is to produce controlled, standardized, and health-beneficial fermented food products by using commercially available probiotic bacteria as starter cultures in the production of fermented vegetables and fruits. In traditional fermented food production methods, the types and quantities of microorganisms used vary depending on the production process, environment, and natural microflora, leading to the formation of different microbial profiles in each production batch. Within the scope of the invention, by using specific and reliable probiotic strains, the microbial composition of the fermentation process is brought under control, thereby enabling the production of reliable and nutritionally valuable products having the same probiotic content in each batch.

[0023] Another object of the invention is to eliminate uncertainties encountered in fermented food production and to ensure that products having probiotic content of the same quality are obtained in every production. In fermented foods produced by traditional methods, it is uncertain which microorganisms are present in the products and whether these microorganisms are beneficial to health. By using commercial probiotics as starter cultures, the product content is predetermined from the beginning, and scientifically proven probiotic bacteria beneficial to human health are obtained in every production.

[0024] The invention further aims to increase hygiene and safety in fermented food production by preventing the development of undesirable pathogenic microorganisms. In traditional methods, microorganisms involved in the fermentation process vary depending on environmental conditions, which may pose health risks. By using commercial probiotics as starter cultures, beneficial bacteria are ensured to become dominant during fermentation, thereby preventing the development of harmful microorganisms and increasing product safety.

[0025] Another important object of the invention is to preserve live probiotic content in fermented foods and to eliminate the need for thermal treatments such as pasteurization. In conventional fermented products, pasteurization is generally applied to extend shelf life;however, this process also kills beneficial probiotic bacteria. The commercial probiotics used within the scope of the invention proliferate in a controlled manner during fermentation, thereby enabling the production of fermented products having live probiotic content and greater health value at the end of fermentation.

[0026] The invention also aims to increase the nutritional value of fermented vegetable and fruit products, thereby obtaining foods richer in vitamins and minerals. During probiotic fermentation, commercially available probiotic bacteria exhibit metabolic activity and produce short-chain fatty acids, enzymes, organic acids, and other bioactive components. In this way, the nutritional value of fermented products is increased and positive contributions to intestinal health are provided.

[0027] Another object of the invention is to promote sustainable food production and to enable healthy and natural fermented foods to reach a broader consumer base. Today, awareness of healthy nutrition is increasing, and consumers seek probiotic products whose health benefits have been scientifically proven. However, many fermented foods available on the market do not contain live probiotics and therefore do not fully provide the expected health benefits to consumers. Within the scope of the invention, probioticrich fermented foods provide consumers with a direct and reliable source of probiotics, and the supportive effects on intestinal health become more effective.

[0028] Within the scope of the invention, the use of vegetables and fruits having high fiber content and prebiotic properties is encouraged during the fermentation process, thereby enabling probiotic bacteria to colonize the intestinal microbiota more effectively. The use of vegetables and fruits rich in prebiotic components during fermentation increases the activity of probiotic bacteria and enhances the probiotic capacity of fermented products. Accordingly, by selecting vegetables and fruits having high prebiotic content, the positive effects of fermented products on health are made more pronounced.

[0029] Finally, within the scope of the invention, the use of vegetables and fruits produced through permaculture agriculture is encouraged in the fermentation process. Vegetables and fruits grown using permaculture methods do not contain agricultural pesticides or chemical fertilizers and therefore do not negatively affect the development of probiotic bacteria used during fermentation. In this way, completely natural and additive-free fermented foods are obtained, and sustainable and healthy nutrition is supported.In order to achieve the above-mentioned objects, the invention relates to a production method that provides a controlled and standardized fermentation process by fermenting vegetables and / or fruits grown using natural or organic methods, comprising the following process steps: sorting the vegetables and / or fruits and separating those that are rotten or spoiled, washing the vegetables and / or fruits to be subjected to fermentation with clean potable water in order to remove unwanted microorganisms present on their surfaces, cutting the vegetables and / or fruits or placing them whole into a fermentation container, preparing a brine solution having a predetermined salt ratio and adding commercially available probiotic strains thereto as starter cultures, filling the fermentation container with the said brine solution in a manner that completely covers the vegetables and / or fruits and prevents air contact, maintaining the fermentation process within a predetermined temperature range, monitoring the pH level during the fermentation process in order to control the acidification of the environment, and after the environment becomes acidic, preserving the fermented product under appropriate conditions.

[0030] Detailed Description of The Invention

[0031] The invention is a production method that enables the controlled use of commercial probiotic bacteria as starter cultures in the production of fermented vegetables and fruits. Today, fermented foods are widely consumed due to their supportive effects on intestinal health and their natural preservation mechanisms. However, traditional fermentation methods are uncontrolled in terms of microbial diversity and result in the emergence of different bacterial profiles in each production. This situation leads to the inability of fermented products offered to consumers to provide consistent health benefits.

[0032] The invention standardizes and defines the microbial composition by using commercial probiotic bacteria in a controlled manner during the fermentation process. In traditional fermentation, the natural microflora used may vary depending on environmental conditions, resulting in different bacterial species becoming dominant in each production. By using commercial probiotics as starter cultures, probiotic bacterial strains whose health benefits have been scientifically proven initiate fermentation, and fermented foods having the same probiotic composition are obtained in each production. Thus, products having the same quality and health effect can be produced in each batch, and microbial diversity and contamination risk are minimized.In selecting the vegetables and fruits to be used in the fermentation process, high fiber content, prebiotic properties, and absence of chemical residues are evaluated as primary criteria. In order for probiotic bacteria to colonize the intestinal microbiota more effectively, vegetables and fruits rich in prebiotic components are preferred. The richness of vegetables and fruits used during fermentation in terms of prebiotic components increases the activity of probiotic bacteria and enhances the probiotic capacity of fermented products. In this context, the use of vegetables particularly having high inulin content during fermentation stands out as a factor enabling probiotics to remain active in the intestinal system for a longer period.

[0033] Vegetables and fruits must be prepared under hygienic conditions prior to fermentation. The vegetables and fruits to be used must be grown using natural methods -permaculture agriculture -, sorted, and rotten or moldy ones must be separated. After sorting, they must be washed with clean potable water, and chlorinated water must not be used during washing, because chlorine inactivates probiotic bacteria and adversely affects the fermentation process. Vegetables may be fermented whole or after being cut. The cutting process shortens the fermentation time and allows bacteria to penetrate the vegetable tissue more rapidly.

[0034] One of the most important components of the fermentation environment is the brine solution. The brine solution helps preserve the fermented vegetables and fruits and ensures balanced distribution of organic acids produced during fermentation. The brine solution prevents the development of harmful microorganisms by maintaining microbial stability. Therefore, the brine solution must be prepared at correct ratios and must contribute to the successful progression of the fermentation process.

[0035] Within the scope of the invention, the recommended salt ratio ranges between 1.5% and 2.5%. Salt provides flavor and also prevents the development of harmful microorganisms. Determining the correct salt ratio is necessary to prevent the formation of undesirable fermentation products and to ensure stable proliferation of probiotic bacteria. The amount of salt to be used may vary depending on the type of vegetable and fruit to be fermented. The recommended amount is prepared by adding 75-125 grams of salt to 5 liters of potable water. The water may be slightly heated to ensure homogeneous dissolution of salt; however, the brine solution must be brought to roomtemperature before use. The optimal salt ratio is a critical factor for the balanced progression of fermentation.

[0036] Within the scope of the invention, commercial probiotics are used as starter cultures in the fermentation process. In traditional fermentation methods, the natural microflora on the surface of vegetables and fruits initiates fermentation. However, this method has disadvantages such as not knowing which microorganisms participate in fermentation and variability of results. With the invention, commercially sold probiotic bacteria whose benefits to human health have been scientifically proven are directly included in the fermentation process. Determining the bacterial species participating in fermentation guarantees obtaining a product that provides the same health benefits in each batch.

[0037] The commercial probiotics used include strains beneficial to intestinal health such as Lactobacillus plantarum, Lactobacillus rhamnosus, Bifidobacterium bifidum, Streptococcus thermophilus, Lactobacillus reuteri, and Saccharomyces boulardii. Commercial probiotics may be in capsule or sachet form. During fermentation, probiotic bacteria metabolize organic components in the environment and produce short-chain fatty acids, organic acids, and other biochemical components, thereby increasing the nutritional value of fermented products.

[0038] Since commercial probiotics are mesophilic microorganisms, the optimum temperature range should be maintained between 25-35°C. The fermentation process must continue for at least 7 days in order for probiotic content to reach sufficient levels and to provide sufficient acidity. At lower temperatures, fermentation time may be prolonged, and at higher temperatures it may be shortened. At the end of fermentation, the acidity of the food is at a pH level between 3.9 and 4.1. This pH range ensures optimum development of probiotic bacteria while suppressing the development of undesirable microorganisms, thereby increasing the microbial safety of the product. The fermentation period varies between 1 to 3 weeks depending on ambient temperature. After fermentation is completed, the product becomes ready for consumption.

[0039] The shelf life of foods fermented with probiotics can be preserved without spoilage for at least 1 year when proper storage conditions are provided. After opening, it is important that probiotic fermented foods are stored in a refrigerator under the brine solution, thereby preventing the growth of aerobic bacteria and fungi that may cause spoilage.The vegetables must remain under the brine solution and contact with oxygen must be minimized. Fermented foods produced by this method offer a superior alternative compared to traditional methods due to having defined probiotic content. By preserving microbial stability, a commercially reliable product is obtained.

Claims

CLAIMS1. A production method providing a controlled and standardized fermentation process by fermenting vegetables and / or fruits grown using natural or organic methods, characterized in that it comprises the steps of:• sorting the vegetables and / or fruits and separating those that are rotten or spoiled,• washing the vegetables and / or fruits to be subjected to fermentation with clean potable water in order to remove unwanted microorganisms present on their surfaces,• cutting the vegetables and / or fruits or placing them whole into a fermentation container,• preparing a brine solution having a predetermined salt ratio and adding commercially available probiotic strains thereto as starter cultures, • filling the fermentation container with said brine solution in a manner that completely covers the vegetables and / or fruits and prevents air contact;• maintaining the fermentation process within a predetermined temperature range,• monitoring the pH level during the fermentation process in order to control the acidification of the environment, and after the environment becomes acidic, preserving the fermented product under appropriate conditions.

2. The production method according to claim 1, characterized in that the fermentation process is maintained within a temperature range of 25°C to 35°C.

3. The production method according to claim 2, characterized in that the fermentation process is continued for at least 7 days.

4. The production method according to claim 1, characterized in that a brine solution containing 1.5% to 2.5% salt is added to the fermentation environment.

5. The production method according to claim 1 , characterized in that the initial pH of the fermentation environment is neutral or near-neutral at the beginning of fermentation and gradually decreases during fermentation to reach a range of 3.9 to 4.1.

6. The production method according to claim 1, characterized in that the commercial probiotic strain comprises at least one selected from the genera Lactobacillus, Bifidobacterium, and Streptococcus.

7. The production method according to claim 1, characterized in that after completion of fermentation, the fermented product is stored at a temperature of at least 4°C.