Compositions and methods for vitamin-rich fermentates
A kind of vitamin and composition technology, applied in the field of beverage fermentation
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Embodiment 1
[0059] strain
[0060] The culture used for the vitamin-enriched fermentation was Propionibacterium freudenreichii CH15460. The bacterial strain is selected from 8 other Propionibacterium obtained from Chr. Hansen Culture Collection. The strain is deposited in the German Culture Collection of Microorganisms with an accession number of DSM26457. Mutants of said strains also find use in the methods disclosed herein.
[0061] juice fermentation
[0062] Initial fruit juice fermentation was accomplished by inoculating the fruit juice with 1% or 10% (v / v) of a culture of P. growth medium (MRS medium). The cultures were first centrifuged and resuspended in the respective juices to avoid the introduction of rich media into the juices for fermentation. Juice fermentations were incubated at 30°C for 5-8 days, and samples were collected periodically for vitamin analysis. Prior to analysis, these samples were heated at 80°C for 10 min to stop further growth of Propionibacterium an...
Embodiment 2
[0066] Vitamin B12 production obtained by fermentation of P. freudenreichii (strain CHCC15460 and strain PA) was evaluated in orange juice (Table 1). Five to eight days after bacterial starter culture inoculation, fermented orange juice samples were analyzed for vitamin content, pH, and flavor profile. Samples were incubated aerobically or anaerobically. Aerobic cultures are injected with supplemental oxygen or exposed to ambient conditions by shaking low volume cultures. Anaerobic cultures were either injected with nitrogen or grown in full bottles without shaking. Post-fermentation samples showed significantly increased vitamin B12 content with little change in flavor and pH. Further, aerobically grown samples did not show significantly increased vitamin production.
Embodiment 3
[0068] Vitamin B12 production obtained by fermentation of P. freudenreichii (strain CHCC15460 and strain PA) was evaluated in banana juice (Table 2). Fermented banana juice samples were analyzed for vitamin content, pH, and flavor profile 5-8 days after inoculation of normal volume (1% v / v) or large volume (10% v / v) of bacterial starter culture. Samples were incubated aerobically or anaerobically. Aerobic cultures are injected with supplemental oxygen or exposed to ambient conditions by shaking low volume cultures. Anaerobic cultures were either injected with nitrogen or grown in full bottles without shaking. Strain CHCC15460 produced significantly more vitamin B12 than strain PA with little change in flavor or pH. Strain CHCC15460 showed different responses to aerobic or anaerobic fermentation and had a 2-5 fold increase in vitamin B12 production when a large volume of starter culture was used for sample fermentation. In contrast, strain PA produced lower amounts of vitami...
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