Compounded Sourdough Microbial Ratio for Bread Fermentation
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Solution Overview
Problem
Spontaneous sourdough fermentation is prone to contamination and has unstable flavor, making it unsuitable for industrial production due to its long incubation time and complex culture process, limiting its use to family or handicraft workshops.
Innovation Solution
A compounded sourdough composed of Saccharomyces cerevisiae, Lactobacillus brevis, Lactobacillus reuteri, and Lactobacillus plantarum in a specific ratio (4:4:4:1) is developed, with a method involving controlled culturing and centrifugation steps to create a stable bacterial solution for bread fermentation, which can replace spontaneous sourdough in industrial bread production.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If spontaneous sourdough is used for bread fermentation, then the bread has natural flavor and health benefits, but the fermentation process is prone to contamination and has unstable flavor
Solution Approach 1:
The patent changes the key parameter of microbial composition by defining a specific ratio of Saccharomyces cerevisiae to lactic acid bacteria (1:4:4:4). This parameter change transforms the unpredictable spontaneous fermentation into a controlled process with stable results, while maintaining the health benefits of natural sourdough fermentation.
2Productivity
If spontaneous sourdough fermentation is used, then natural yeast is obtained, but the incubation time is long and the culture process is complex
Solution Approach 1:
The patent applies preliminary action by pre-culturing the yeast and lactic acid bacteria separately under optimized conditions before combining them for bread fermentation. This preliminary preparation step ensures that both microorganisms are in their optimal state when combined, significantly reducing the total fermentation time while maintaining quality.
Solution Approach 2:
The patent segments the fermentation process into distinct stages: separate culturing of Saccharomyces cerevisiae and lactic acid bacteria, followed by controlled combination. This segmentation allows each microorganism to be optimized independently, improving overall fermentation efficiency and reducing complexity.
3Ease of manufacture
If spontaneous sourdough is used for family or handicraft production, then small-scale production is feasible, but industrial production is difficult due to process complexity
Solution Approach 1:
The patent establishes specific numerical parameters for industrial production: yeast to bacteria ratio of 1:4:4:4, incubation temperatures of 26-30°C for yeast and 35-39°C for lactic acid bacteria, and precise timing sequences. These standardized parameters enable consistent reproduction at industrial scale while simplifying the overall process through standardization.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The compounded sourdough stabilizes the bread fermentation process and product flavor, producing bread with a larger specific volume, soft texture, high nutritional value, and long shelf life, similar to spontaneous sourdough, while outperforming commercial yeast bread in nutritional content and stability.
Implementation Method 1
Lactic acid bacteria are inoculated into an MRS or SDB medium and expanded and cultured... Saccharomycetes is inoculated into a YPD medium and expanded and cultured... the compounded mixed bacterial solution is inoculated into dough and cultured to obtain the compounded sourdough
Implementation Method 2
the cells in a growth index period are collected and centrifuged at 3500-5000 rpm for 10-20 minutes, the supernatant is removed
Data Source
AI summary
The present invention discloses a method for preparing bread by fermentation with compounded sourdough, and belongs to the technical field of food. The method compounds saccharomycetes and lactic acid bacteria to prepare the compounded sourdough. Compared with spontaneous sourdough, the fermentation performance is similar, the quality is stable, the culture period is shortened, and the compounded sourdough can be used to replace the spontaneous sourdough to prepare bread by fermentation. Moreover, the nutritional value of the compounded sourdough bread is much higher than that of the commercial yeast bread using only a single type of yeast, both in terms of the total content of free amino acids and the content of essential amino acids. The compounded sourdough provided by the present invention has extremely high industrial application value.