Lactic Acid Bacteria Fermentation Using Rubus Suavissimus Extract
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Solution Overview
Problem
Current methods for producing lactic acid bacteria fermentation products face challenges in maintaining high viable cell counts without affecting flavor and taste, especially in low-fat or low-pH fermented milk products, and often require additional substances that can increase production costs.
Innovation Solution
The use of an extract from Rubus suavissimus S. Lee (Rosaceae) and oleic acid or its derivatives in the culture medium enhances the growth and viability of lactic acid bacteria, maintaining high cell counts without adverse effects on flavor or taste, even in challenging product conditions.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If lactic acid bacteria are cultured for several days to obtain sufficient acidity, then the fermentation product achieves desired acidity, but the viable cell count decreases
Solution Approach 1:
The patent applies parameter changes by modifying the chemical composition parameters of the culture medium. Specifically, it adds growth-promoting substances (amino acids, peptides, vitamins, minerals) to change the nutritional parameters of the medium, enabling lactic acid bacteria to achieve sufficient acidity faster without prolonged culture time, thus preserving viable cell count.
Solution Approach 2:
The patent applies preliminary action by pre-added growth-promoting substances to the culture medium before inoculation. These substances (amino acids, peptides, vitamins, minerals) are prepared in advance to create optimal growth conditions, allowing bacteria to proliferate rapidly and produce acidity efficiently from the start of culturing.
2Quantity of substance
If growth-promoting substances are added to improve culture efficiency, then the viable cell count increases, but the production cost increases
Solution Approach 1:
The patent applies local quality by selectively adding specific growth-promoting substances (amino acids, peptides, vitamins, minerals) in controlled amounts rather than using expensive comprehensive supplements. Each component is added at optimized concentrations to provide targeted nutritional support, improving cost-effectiveness while maintaining high viable cell count.
Solution Approach 2:
The patent applies copying by using simplified analogs of complex natural substrates. Instead of using expensive natural extracts or complete peptide mixtures, it employs individually selected amino acids, peptides, vitamins, and minerals that replicate the essential nutritional functions at lower cost, achieving similar growth-promoting effects more economically.
3Temperature
If lactic acid fermentation proceeds too much or low-fat fermented milk is prepared, then the product achieves desired fermentation level or low-calorie content, but the viability of lactic acid bacteria decreases
Solution Approach 1:
The patent applies beforehand cushioning by pre-added growth-promoting substances (amino acids, peptides, vitamins, minerals) that create a protective nutritional environment. This cushioning effect buffers against viability loss during extended fermentation or in low-fat conditions, ensuring bacteria maintain high viability even when fermentation proceeds extensively or when using skim milk powder.
4Productivity
If conventional growth-promoting substances are added to promote lactic acid bacteria growth, then the culture efficiency improves, but the flavor and taste of the product are affected
Solution Approach 1:
The patent applies parameter changes by carefully controlling the concentration and type of growth-promoting substances. By adjusting parameters such as amino acid concentration, peptide composition, vitamin levels, and mineral content to optimized ranges, it achieves high culture efficiency while preventing off-flavors or taste alterations that would occur with excessive or inappropriate additives.
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 results in a lactic acid bacteria fermentation product with improved growth-promoting and viability-improving effects, maintaining high cell counts and reducing bacterial death, especially in low-fat or low-pH fermented milk products, while maintaining product flavor and taste.
Implementation Method 1
lactic acid bacteria fermentation product, which has been obtained by culturing lactic acid bacteria on a culture medium containing lactic acid fermentation product
Data Source
AI summary
An object of the invention is to provide a lactic acid bacteria fermentation product, which has been obtained by culturing lactic acid bacteria on a medium containing an extract of at least one food material selected from the group consisting of rice bran, persimmon leaves, perilla, Houttuynia cordata Thunb, Eucommia ulmoides Oliv., turmeric, clove, cinnamon and Rubus suavissimus S. Lee (Rosaceae). By adding and mixing the extract used for the preparation of the fermentation product to a medium, it is possible to increase simply the viable cell count of lactic acid bacteria, without affecting the flavor of the product. It ispossible, by using the extract, to obtain a lactic acid bacteria fermentation product which contains many viable lactic acid bacteria with their activities highly maintained, and further to provide beverages or foods using the product.