Lactic Acid Bacteria Cocktail for Predictable Multi-Flavor Fermentation
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Solution Overview
Problem
The selection of lactic acid bacterial strains for producing specific flavors and aromas in fermented milk products is unpredictable, and there is a need for natural methods that avoid artificial additives, capable of providing flavors and aromas suitable for a wide range of foods.
Innovation Solution
A combination of Lactococcus lactis subsp. lactis diacetylactis bacterial strains (CNCM No. I-4404 and I-4405) is used to create a lactic acid bacteria cocktail that, when added to a milk source supplemented with amino acids and trisodium citrate, ferments to produce a fermented milk product with a unique malty-chocolate-honey-butter-cream flavor and aroma profile.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If a single lactic acid bacterial strain is used for fermentation, then the fermentation process is simple and predictable, but the flavor and aroma production is limited and inconsistent
Solution Approach 1:
The patent combines multiple lactic acid bacterial strains (Lactococcus lactis subsp. lactis diacetylactis and Lactococcus lactis subsp. cremoris) into a cocktail culture system. This merging of different strains allows the system to produce a consistent malty-chocolate-honey-butter-cream flavor profile that neither strain could achieve alone, resolving the contradiction between predictability and flavor diversity.
Solution Approach 2:
The invention creates a composite microbial culture system by combining different bacterial strains with complementary metabolic capabilities. The diacetylactis strain contributes diacetyl production for buttery flavors, while the cremoris strain provides additional flavor compounds, creating a composite system that reliably produces complex multi-flavor profiles.
2Reliability
If artificial additives are used to create flavors and aromas, then the desired flavor profile can be achieved consistently, but natural and clean-label products cannot be produced
Solution Approach 1:
The patent employs lactic acid bacterial strains that naturally produce diacetyl and other flavor compounds through their metabolic processes during fermentation. The bacteria self-generate the desired buttery, malty, chocolate, and honey flavors without requiring external artificial additives, achieving consistent flavor profiles through biological self-service.
Solution Approach 2:
The invention optimizes fermentation parameters including incubation temperature (30°C), pH levels, and nutrient composition to maximize the natural production of diacetyl and other flavor compounds by the bacterial strains. By controlling these parameters, the system achieves reliable flavor production through natural biochemical pathways rather than artificial additives.
3Adaptability or versatility
If a complex mixture of many bacterial strains is used, then diverse flavors and aromas can be produced, but the fermentation process becomes unpredictable and difficult to control
Solution Approach 1:
The patent selects specific bacterial strains with defined and complementary metabolic characteristics - Lactococcus lactis subsp. lactis diacetylactis for its diacetyl production capability and Lactococcus lactis subsp. cremoris for its flavor compound profile. This targeted selection of strains with specific local qualities ensures predictable and reproducible flavor outcomes while maintaining diversity.
Solution Approach 2:
The fermentation process includes monitoring and control mechanisms to track pH changes, acidification rates, and flavor compound development. This feedback allows optimization of fermentation time and conditions to ensure consistent production of the desired malty-chocolate-honey-butter-cream flavor profile across multiple batches.
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 specific strain combination consistently produces a malty-chocolate-honey-butter-cream flavor and aroma in fermented milk products, identified through electronic nose analysis and sensory assessment, offering a natural and versatile flavor solution for various food applications.
Implementation Method 1
During fermentation of the milk source the bacterial strains ferment the carbohydrate lactose to produce lactic acid. The production of lactic acid results in an acidification of the milk source during the manufacture of the fermented milk product.
Implementation Method 2
Fermentation is a conversion of carbohydrates to organic acids or other compounds using bacterial strains.
Data Source
AI summary
A fermentation of a milk source to manufacture a fermented milk product with malty-chocolate-honey-butter-cream flavor and aroma. Fermentation is achieved by addition of adding a Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4404) or a Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4405) A further bacteria Lactococcus lactis subsp. lactis biovar is also added to the milk source. The milk source comprises amino acids and citrate prior to fermentation.