In Situ Microbial Propionic Acid Production for Mold Inhibition
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Solution Overview
Problem
Baked goods are prone to mold spoilage due to high water activity and nutrient content, and existing methods rely heavily on added preservatives like propionic acid, which may not effectively extend shelf life without additional microbial production approaches.
Innovation Solution
A method involving the admixture of lactic acid producing microorganisms and propionic acid producing microorganisms with flour and water, followed by incubation to produce lactic acid and propionic acid, creating an environment that inhibits natural flora and extends the shelf life of baked goods.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If propionic acid and its salts are added directly to baked goods as preservatives, then mold growth is inhibited, but the natural flavor and quality of the baked goods may be compromised
Solution Approach 1:
The dough composition utilizes microorganisms (Propionibacteria and Lactobacillus) that naturally occur in the dough system to produce propionic acid and other antimicrobial compounds in situ. This self-service approach allows the dough to generate its own preservative agents, avoiding the need for external preservative additions that could compromise flavor and quality.
Solution Approach 2:
Microorganisms serve as intermediaries that convert natural dough components into antimicrobial compounds. The Propionibacteria and Lactobacillus act as biological mediators, transforming substrates present in the dough into propionic acid, lactic acid, and other compounds that inhibit mold growth while maintaining product quality.
2Productivity
If complex nutrients like yeast extract and salts are added to support microorganism growth, then microbial activity and acid production are enhanced, but the simplicity and purity of the dough composition is reduced
Solution Approach 1:
The invention extracts and utilizes only the essential components needed for microbial growth from complex nutrient sources. By identifying and using specific substrates naturally present in flour and water (such as starches and sugars), the formulation eliminates the need for complex additives like yeast extract and additional salts, thereby maintaining composition simplicity.
Solution Approach 2:
The invention changes the approach from adding complex nutrients to optimizing the utilization of simple, naturally occurring substrates. By adjusting the formulation to rely on flour and water components, and by selecting microorganisms that can efficiently metabolize these simple substrates, the system achieves high productivity without increasing compositional complexity.
3Quantity of substance
If multiple incubation steps with killing of lactic acid bacteria are used to produce propionic acid, then propionic acid production is achieved, but the process complexity and time required are increased
Solution Approach 1:
The invention merges the production of lactic acid and propionic acid into a single simultaneous fermentation process. By co-culturing Propionibacteria and Lactobacillus in the same dough system, both acids are produced concurrently during one incubation period, eliminating the need for separate sequential steps and the time-consuming killing and re-inoculation procedures.
Solution Approach 2:
The microorganisms are pre-adapted to dough conditions and can directly utilize dough substrates without requiring pre-culture in complex media. This preliminary adaptation allows the microbes to begin productive acid generation immediately upon inoculation, reducing the time needed for acclimatization and reaching optimal production levels.
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 effectively delays mold spoilage in baked goods by producing antimicrobial compounds in situ, thereby increasing the shelf life of baked products without the need for additional preservatives.
Implementation Method 1
a lactic acid producing microorganism and a propionic acid producing microorganism to flour and water; and (ii) incubating the admixture of step (i) for a first incubation period, wherein the lactic acid producing microorganism produces lactic acid
Implementation Method 2
the propionic acid producing microorganism produces propionic acid
Data Source
AI summary
The present invention relates to a method of producing a dough, comprising (i) admixing a lactic acid producing microorganism and a propionic acid producing microorganism to flour and water; and (ii) incubating the admixture of step (i) for a first incubation period, wherein the lactic acid producing microorganism produces lactic acid and the propionic acid producing microorganism produces propionic acid, wherein the lactic acid producing microorganism and the propionic acid producing microorganism are capable of growing in a medium consisting of 50% (w/w) flour in water. The present invention also relates to a composition, preferably a starter culture for bakery good production, comprising viable cells of a lactic acid producing microorganism and viable cells of a propionic acid producing microorganism, wherein the lactic acid producing microorganism and the propionic acid producing microorganism are capable of growing in a medium consisting of 50% (w/w) flour in water. The present invention also relates to uses, baked goods, and methods related to the aforesaid method and composition.