Lactococcus Strains for Plant-Based Fermentation
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Solution Overview
Problem
There is a need for bacterial strains that can effectively acidify and ferment plant-based substrates to produce dairy alternatives with similar rheological and organoleptic properties to traditional dairy products, while maintaining a satisfactory shelf life.
Innovation Solution
The use of specific strains of Lactococcus lactis and Lactococcus cremoris, which exhibit rapid acidification kinetics and high growth rates in plant-based preparations, such as pea, soy, and oat substrates, to produce fermented products with improved texture, flavor, and nutritional value.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Speed
If conventional bacterial strains are used to ferment plant-based substrates, then the production process is simpler, but the acidification speed is slow and production time is extended
Solution Approach 1:
The patent selects and uses specific strains of Lactococcus lactis (including subspecies lactis and hordniae) and Lactococcus cremoris (including subspecies tractuae and cremoris) that possess inherently faster acidification kinetics. By changing the biological parameter of the fermenting organism to one with optimized metabolic characteristics, the acidification speed is significantly increased while reducing overall production time.
2Adaptability or versatility
If plant-based substrates are used instead of dairy, then the product appeals to vegan consumers, but the rheological and organoleptic properties are insufficient
Solution Approach 1:
The patent employs specific Lactococcus and Lactococcus species that produce distinct metabolic byproducts during fermentation. These parameter changes in microbial metabolism result in improved rheological properties (texture, viscosity) and organoleptic properties (flavor, aroma) of the fermented plant-based products, making them comparable to traditional dairy products while maintaining vegan compatibility.
3Reliability
If fermentation is extended to improve product properties, then the sensory profile improves, but the shelf life decreases
Solution Approach 1:
The patent uses specifically selected Lactococcus and Lactococcus strains that achieve optimal sensory profiles within a controlled fermentation timeframe. These strains are characterized by their ability to produce desirable flavor compounds and texture modifications without excessive acidification that would compromise shelf stability. The balanced metabolic activity of these strains allows simultaneous achievement of improved sensory properties and maintained shelf life.
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 bacterial strains enable the production of plant-based fermented products with faster production times, improved sensory profiles, and increased nutritional value, while maintaining safety and shelf stability, thus addressing the challenge of replicating dairy product qualities in plant-based alternatives.
Implementation Method 1
lactic acid bacteria (LAB) are commonly used in order to, for example, bring about the acidification of milk (by fermentation)
Data Source
AI summary
The present invention relates to bacterial strains of Lactococcus lactis or Lactococcus cremoris, usable as starter cultures, able to provide both satisfactory rheological and organoleptic proper-ties, and satisfactory shelf life to a plant-based media into which they are incorporated. The in-vention also provides a composition comprising one of these strains of Lactococcus lactis or Lactococcus cremoris, and feed or food products, in particular a plant-based feed or food product obtained with these strains.