Lactococcus lactis R2207 Short Lag Phase Preferment
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Solution Overview
Problem
Modern bread-making processes using short fermentation times with yeast alone lack the complexity and flavor of traditional breads, as they do not utilize bacteria starter cultures due to incompatibility with shorter pre-fermentation times, resulting in more alcoholic and less flavorful products.
Innovation Solution
Incorporating a biologically pure culture of Lactococcus lactis strain R2207 with a short lag phase into the preferment process, allowing for a 1 to 5-hour fermentation to produce a dough mixture with increased acidity and improved texture, which mimics traditional bread-making processes without extending fermentation time.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If traditional long pre-fermentation times with yeast and bacteria are used, then flavor complexity and dough texture are improved, but production time increases
Solution Approach 1:
The patent changes the key parameter of bacterial strain selection by using a specific Lactococcus lactis strain with a short lag phase (less than 1 hour), enabling traditional flavor development in a modern short pre-fermentation timeframe of 1-5 hours
Solution Approach 2:
The bacteria are added to the preferment stage to pre-develop flavor and acidity before the main dough mixing, allowing the short pre-fermentation to achieve flavor complexity traditionally requiring longer times
2Loss of time
If modern short fermentation with yeast alone is used, then production time is reduced, but flavor complexity and acidity decrease
Solution Approach 1:
The patent merges yeast fermentation with lactic acid bacteria fermentation in the preferment stage, combining the speed advantages of modern processes with the flavor complexity of traditional bacterial fermentation
Solution Approach 2:
By introducing Lactococcus lactis bacteria into the preferment, the patent changes the biochemical parameters of the fermentation process to produce lactic acid and complex flavors while maintaining the short 1-5 hour timeframe
3Quantity of substance
If bacteria starter cultures are added to short preferment, then flavor complexity is improved, but the lag phase incompatibility causes process inconsistency
Solution Approach 1:
The patent selects a specific Lactococcus lactis strain engineered or selected to have a lag phase of less than 1 hour, changing the temporal parameter of bacterial adaptation to be compatible with modern short pre-fermentation processes
Solution Approach 2:
The use of a standardized bacterial strain with known and controlled lag phase characteristics provides predictable and reproducible fermentation behavior, enabling process standardization
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 method results in breads with a more complex flavor and less alcoholic taste, comparable to traditional breads, while maintaining leavening and texture quality, by quickly releasing lactic acid and activating anti-molding preservatives, thus extending shelf-life.
Implementation Method 1
allowing the preferment to ferment for 1 to 5 hours
Implementation Method 2
The at least one lactic acid bacteria strain has a short lag phase allowing the release of lactic acid during the fermentation until the pH becomes inhibitory
Implementation Method 3
COz dissolves in the dough in the form of carbonic acid (H 2 CO 3 ) which in turn drives the dough pH from about 6.5-6 to about 5
Implementation Method 4
Such a pH contributes to activating anti-molding organic acid-based preservatives (such as propionic, acetic and fumaric acids)
Data Source
Figure 1~2
Figure 3
AI summary
There is provided a lactic acid bacteria strain, Lactococcus lactis with accession number IDAC 270613-01, having a short fermentation lag phase of 1 to 5 hours which is compatible with modern bread making methods. Pre-ferment methods which use the strain for manufacture of leavened products and the leavened products produced therefrom are also disclosed.