Lactococcus lactis Strains for Faster Plant-Based Fermentation
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Solution Overview
Problem
Traditional fermentation methods for dairy alternative products using Lactococcus lactis strains are inefficient, requiring extended times to achieve acidification, which hinders productivity and introduces risks of pathogen development, while pulses used in these products often impart astringency and green taste, and contain antinutritional factors that reduce nutritional value.
Innovation Solution
The use of novel Lactococcus lactis strains 552-4 and 552-12, isolated from faba beans, significantly accelerates acidification, reduces astringency and green taste, and decreases antinutritional factors like vicine-convicine, trypsin inhibitors, and phytates in plant-based preparations.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If traditional Lactococcus lactis strains are used for fermentation, then the fermentation process is simple and reliable, but the acidification time is extended (6-8 hours) which reduces productivity and increases pathogen risk
Solution Approach 1:
The patent applies parameter changes by selecting and using specific strains of Lactococcus lactis (subsp. hordniae and subsp. lactis) that possess inherently faster acidification kinetics. This changes the biological parameter of the fermenting organism to achieve pH 6.0 in 3-5 hours instead of 6-8 hours, directly resolving the contradiction between maintaining fermentation reliability and reducing acidification time.
2Quantity of substance
If pulses are used as plant-based raw material, then the product has high protein content and nitrogen fixation ability, but the product develops astringency due to tannins and green taste due to aldehydes
Solution Approach 1:
The patent converts the harmful effect of extended fermentation time (which allows pathogen development) into a benefit by using fast-acidifying Lactococcus lactis strains. The rapid pH drop to 6.0 within 3-5 hours creates an acidic environment that prevents pathogen growth, thus transforming the potential harm of long fermentation into the benefit of rapid pathogen inhibition.
3Reliability
If extended fermentation duration is used to achieve desired acidification, then the pH reaches 6.0 reliably, but productivity is impacted and pathogen development is hindered
Solution Approach 1:
The patent uses specific Lactococcus lactis strains as intermediary agents that mediate between the plant-based substrate and the desired acidic product. These strains act as biological catalysts that accelerate the acidification process, enabling reliable pH 6.0 achievement in 3-5 hours without requiring extended fermentation times that would compromise productivity.
4Stability of the object's composition
If traditional fermentation protocols are used, then the process is well-established and stable, but the organoleptic profile contains astringency and the nutritional quality is reduced by antinutritional factors
Solution Approach 1:
The patent applies parameter changes by modifying the biological parameter (bacterial strain type) to use Lactococcus lactis subsp. hordniae and subsp. lactis with enhanced acidification capabilities. This parameter change achieves dual benefits: maintaining fermentation stability through reliable acidification to pH 6.0 while reducing antinutritional factors like vicine-convicine and phytates through the optimized fermentation profile.
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
These strains enhance the fermentation process, improving the organoleptic profile and nutritional quality of dairy alternative products by shortening acidification time and reducing undesirable compounds, thus meeting consumer demands and societal needs.
Implementation Method 1
Lactococcus lactis strains are routinely used for industrial fermentation. However, traditional fermentation methods often require extended period to achieve the desired level of acidification
Data Source
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AI summary
The present invention relates to bacterial strains belonging to the species Lactococcus lactis and further relates to their used the fermentation process when inoculated with a plant-based preparation, for the production of dairy alternative products.