Manganese Compound Addition for Bifidobacteria Fermentation Viability
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Solution Overview
Problem
Bifidobacteria species, such as Bifidobacterium animalis subsp. animalis and Bifidobacterium breve, face challenges in growth and viability due to poor proteolytic activity, sensitivity to acidic pH, and inhibition by co-culture with starter cultures in fermented dairy products, making it difficult to maintain sufficient probiotic counts during product preparation and storage.
Innovation Solution
Incorporating a manganese compound into the fermentation process of milk with Bifidobacterium species, which enhances their growth without the need for peptide supplementation, thereby improving viability and stability in fermented milk products.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If Bifidobacteria are used in fermented dairy products, then probiotic health benefits are provided, but growth and viability are limited due to poor proteolytic activity and sensitivity to acidic pH
Solution Approach 1:
The patent changes the chemical composition parameter of the fermentation medium by adding specific growth enhancers (yeast extract, casein hydrolysates, amino acids, micronutrients, trace elements) to overcome the limited proteolytic activity of Bifidobacteria. This enables the bacteria to thrive in acidic conditions without requiring peptide supplementation, thus improving both viability and growth rate simultaneously
Solution Approach 2:
The patent introduces growth enhancers as intermediary substances that mediate between the Bifidobacteria and the milk medium. These enhancers provide necessary nutrients and growth factors that bridge the gap caused by poor proteolytic activity, enabling effective probiotic production while maintaining high viability
2Adaptability or versatility
If co-culture with typical starter cultures is used in fermented dairy preparation, then product diversity is enhanced, but Bifidobacteria growth is inhibited
Solution Approach 1:
The patent creates a localized favorable environment for Bifidobacteria by adding growth enhancers specifically targeted to support their metabolism. This local enhancement allows Bifidobacteria to maintain high viability even when co-cultured with starter cultures, as they have access to concentrated nutrients and growth factors in their immediate environment
3Productivity
If acidity increases during storage in yogurt-type products, then fermentation completeness is improved, but Bifidobacteria viability is reduced
Solution Approach 1:
The patent prepares Bifidobacteria in advance with growth enhancers during the fermentation process, building up robust cell populations with adequate nutrient reserves. This beforehand cushioning enables the bacteria to withstand subsequent acidity increases during storage, maintaining high viability throughout the product 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
The addition of manganese compounds significantly reduces the time to reach acidic pH in milk fermentation, enhancing the growth and stability of Bifidobacterium species, ensuring a higher probiotic count and improved product shelf-life.
Implementation Method 1
the fermentation of a mixture comprising milk, Bifidobacterium animalis subsp. animalis and/or Bifidobacterium breve and a manganese compound
Data Source
AI summary
The present invention provides methods for the preparation of fermented food products comprising Bifidobacteria comprising the use of manganese. The present invention further provides products prepared by means of such a method as well as inoculums of use in such methods.