Lactic Acid Bacteria Composition pH Control Using Non-Ammonia Bases
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Solution Overview
Problem
Lactic acid bacteria compositions formulated with ascorbate or ascorbic acid as antioxidants often develop an unwanted pink/red color during storage, which is undesirable for consumer acceptance, particularly when ammonia is used for pH control during fermentation.
Innovation Solution
The method involves controlling the pH during fermentation using a base other than ammonia, specifically using NaOH, KOH, Na2CO3, Na2S, or Na2O, to prevent the formation of pink/red color in lactic acid bacteria compositions, such as those containing sodium ascorbate, by avoiding the reactive equilibrium of ammonia with ascorbate.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If ammonia is used for pH control during fermentation, then the fermentation process is efficient and pH control is effective, but the lactic acid bacteria composition develops unwanted pink/red color during storage
Solution Approach 1:
The patent removes ammonia from the pH control process and replaces it with alternative bases such as sodium hydroxide, potassium hydroxide, or calcium hydroxide. This extraction of the harmful substance (ammonia) eliminates the root cause of pink/red color development while maintaining effective pH control during fermentation
Solution Approach 2:
The patent identifies that the harmful effect (pink/red color) is caused by the reaction between ammonia and ascorbate/ascorbic acid. By understanding this chemical interaction, the solution converts the problem into a benefit by selecting alternative bases that do not react with ascorbate/ascorbic acid to form colored compounds, thus preventing color development while maintaining pH control functionality
2Reliability
If ascorbate or ascorbic acid is added to lactic acid bacteria composition, then storage stability is improved, but unwanted pink/red color develops during storage
Solution Approach 1:
The patent introduces an intermediary substance (alternative base such as sodium hydroxide, potassium hydroxide, or calcium hydroxide) that replaces ammonia in the pH control function. This intermediary does not react with ascorbate/ascorbic acid to form colored compounds, thus allowing storage stability improvement through ascorbate/ascorbic acid addition without the harmful pink/red color development
Solution Approach 2:
The patent changes the chemical parameter of the base used for pH control from ammonia to alternative bases (sodium hydroxide, potassium hydroxide, calcium hydroxide). This parameter change eliminates the harmful chemical reaction between ammonia and ascorbate/ascorbic acid that causes pink/red color, while maintaining the beneficial antioxidant function of ascorbate/ascorbic acid for storage stability
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
This approach effectively prevents the development of significant pink/red color in dried lactic acid bacteria compositions, enhancing their appearance and storage stability, as demonstrated in pilot-scale productions with strains like La-5®, LGG®, BB-12®, and TH-4™, improving consumer acceptance and industrial production standards.
Implementation Method 1
Lactic acid bacteria relate to a group of Gram-positive, non-sporing bacteria, which carry out a lactic acid fermentation of sugars.
Implementation Method 2
Lactic acid bacteria compositions are frequently formulated with ascorbic acid or ascorbate such as e.g. sodium ascorbate as antioxidant
Data Source
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AI summary
A method for making at least 2 kg (dry weight) of a lactic acid bacteria composition formulated with from 1 % to 50% of ascorbate or ascorbic acid (w/w - dry matter) as antioxidant, wherein the pH is controlled so 3 = pH = 8 during at least the majority of the fermentation process by addition of a base not comprising NH3 (ammonia).