Fermented Plant-Based Probiotic Compositions with Balanced Acid Ratios
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Solution Overview
Problem
Formulating plant-based probiotic food products that mimic the taste and nutritional characteristics of dairy products is challenging due to the introduction of undesirable flavors from probiotic bacteria, particularly in fermented products like plant-based dairy alternatives.
Innovation Solution
Incorporating heterofermentative bifidobacteria and lactic acid bacteria, along with a fructose-positive Streptococcus thermophilus strain, to achieve a balanced lactic to acetic acid ratio, reducing acidic flavors and improving fermentation times in low-sugar plant-based fermented milk alternatives.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If heterofermentative bifidobacteria and lactic acid bacteria are used for fermentation, then probiotic benefits are provided, but undesirable acidic flavors and off-notes are introduced
Solution Approach 1:
The patent changes the chemical parameter ratio of lactic acid to acetic acid in the fermented composition. By controlling the fermentation process to achieve a lactic:acetic acid ratio of at least 1.5:1, the patent modifies the flavor profile to reduce undesirable acidic notes while maintaining probiotic benefits. This parameter change directly addresses the contradiction by adjusting the chemical composition to favor lactic acid over acetic acid, which produces less harsh flavors.
Solution Approach 2:
The patent uses a composite microbial culture system combining multiple strains including heterofermentative bifidobacteria, lactic acid bacteria, and Streptococcus thermophilus. This composite approach allows the different bacterial strains to work synergistically, producing a balanced acid profile where lactic acid dominates and acetic acid is minimized, thereby providing probiotic benefits while reducing harmful flavor characteristics.
2Reliability
If low-sugar formulation is used, then health benefits are improved, but fermentation time increases
Solution Approach 1:
The patent changes the sugar concentration parameter in the fermentation medium to low-sugar levels while simultaneously optimizing the bacterial strain composition. The specific combination of fructose-positive S. thermophilus with heterofermentative bifidobacteria and lactic acid bacteria enables efficient fermentation even with limited sugar substrate, thereby maintaining health benefits while reducing the time penalty associated with low-sugar fermentation.
Solution Approach 2:
The patent employs S. thermophilus strains that are fructose-positive, meaning they can utilize fructose as a carbon source. This metabolic capability allows the bacteria to efficiently ferment the natural sugars present in plant-based milks without requiring added sugars, thus achieving fast fermentation times while maintaining low-sugar formulation and associated health benefits.
3Device complexity
If heterofermentative bifidobacteria are used alone, then probiotic composition is simplified, but lactic to acetic acid ratio becomes unbalanced
Solution Approach 1:
The patent creates a composite probiotic system combining heterofermentative bifidobacteria with lactic acid bacteria and Streptococcus thermophilus. This composite culture produces a balanced acid profile where the lactic acid bacteria and S. thermophilus contribute to high lactic acid production, while the heterofermentative bifidobacteria contribute acetic acid in controlled amounts, achieving the desired lactic:acetic acid ratio of at least 1.5:1.
Solution Approach 2:
The patent merges multiple bacterial functional groups into a single fermentation system. By combining the probiotic benefits of heterofermentative bifidobacteria with the lactic acid production capabilities of lactic acid bacteria and S. thermophilus, the patent achieves both a simplified consumer-facing product (single fermented composition) and precise control over the lactic to acetic acid ratio through the synergistic action of the combined microbial community.
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 approach results in plant-based compositions with improved taste characteristics, reduced acidic notes, and enhanced survival of lactic acid bacteria during storage, creating a product closer to dairy equivalents while maintaining probiotic benefits.
Implementation Method 1
The inventors found that heterofermentative bifidobacteria, lactic acid bacteria and/or combinations thereof, when used in combination with homofermentative lactic acid bacteria for the preparation of low-sugar plant-based fermented milk alternatives, provide a composition having relatively low levels of lactic acid and high levels of acetic acid
Implementation Method 2
Surprisingly, it was found that the use of a fructose positive S. thermophilus strain could ameliorate these effects and provide an improved lactic to acetic acid balance
Data Source
AI summary
The present invention relates to fermented plant-based compositions and methods of making the same.