Fermented Plant-Based Probiotic Compositions with Low-DP Sugars
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Solution Overview
Problem
Formulating plant-based probiotic food products that mimic dairy equivalents is challenging due to the introduction of undesirable flavors and long fermentation times, especially when using heterofermentative bifidobacteria and lactic acid bacteria in plant-based dairy alternatives.
Innovation Solution
Developing fermented plant-based compositions using heterofermentative bifidobacteria and homofermentative lactic acid bacteria with a vegetal base containing high levels of low-degree-of-polymerization sugars, which reduces undesirable flavor notes and shortens fermentation times, achieving a higher lactic to acetic acid ratio and improved taste characteristics.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If heterofermentative bifidobacteria and lactic acid bacteria are used in plant-based dairy alternatives, then probiotic health benefits are achieved, but undesirable flavors and long fermentation times are introduced
Solution Approach 1:
The patent changes the sugar composition parameter of the vegetal base by selecting substrates with high levels of low-degree-of-polymerization sugars (DP1-DP2) and low levels of high-degree-of-polymerization sugars (DP3+). This parameter change in the substrate composition directly affects fermentation kinetics, reducing fermentation time while maintaining probiotic benefits.
Solution Approach 2:
The patent applies local quality by selectively using specific types of sugars (low DP vs high DP) in different parts of the substrate. The vegetal base is chosen to have localized high concentrations of fermentable sugars (DP1-DP2) that promote rapid fermentation, while excluding sugars (DP3+) that would extend fermentation time and cause off-flavors.
2Reliability
If heterofermentative bifidobacteria and lactic acid bacteria are used in plant-based dairy alternatives, then probiotic health benefits are achieved, but undesirable flavor notes are introduced
Solution Approach 1:
The patent changes the sugar composition parameter by selecting vegetal bases with specific sugar profiles (high DP1-DP2, low DP3+). This parameter change modifies the fermentation products and their ratios, reducing the production of off-flavor compounds while maintaining beneficial probiotic effects.
Solution Approach 2:
The patent converts the potential harmful effect of heterofermentative bacteria (which can produce off-flavors) into a benefit by controlling the substrate sugar composition. The high DP1-DP2 sugar content directs the bacteria to produce desirable fermentation products, transforming what could be a harmful flavor profile into an acceptable one.
3Productivity
If conventional vegetal bases are used for fermentation, then fermentation can proceed, but high sugar content leads to long fermentation times and undesirable flavors
Solution Approach 1:
The patent changes the sugar composition parameter by selecting vegetal bases with high levels of low-degree-of-polymerization sugars (DP1-DP2) and low levels of high-degree-of-polymerization sugars (DP3+). This parameter change optimizes the fermentability of the substrate, achieving faster fermentation rates without excessive sugar consumption that would lead to off-flavors.
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 solution results in plant-based yogurt alternatives with improved organoleptic properties, health benefits, and shorter fermentation times, maintaining high bacterial viability and a taste closer to dairy equivalents, while being suitable for industrial production.
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
Data Source
AI summary
The present invention relates to the preparation of fermented plant-based compositions.