Nisin production process

Patent metadata

Field	Value
Publication number	US-10040833-B2
Application number	US-201414760981-A
Country	US
Kind code	B2
Filing date	Jan 15, 2014
Priority date	Jan 15, 2013
Publication date	Aug 7, 2018
Grant date	Aug 7, 2018

Abstract

The present invention relates to fermentation processes. The objective of the invention was to provide methods for producing nisin containing ferments and formulating such ferments into preservatives. It was in particular an object of the present invention to provide improved processes for producing nisin containing ferments by simple and efficient (batch) culturing and allowing for simple down-stream processing either into a liquid, semi-liquid or a dry powder product, having sufficient nisin content and stability, good handling properties and satisfactory organoleptic properties. Such processes are provided, as well as the products that can be obtained with it and their use.

First claim

The invention claimed is:

1. A process of producing a nisin-containing lactate ferment, comprising the consecutive steps of:
(a) innoculating a nutrient medium comprising a solution of a fermentable substrate and a nitrogen source in an aqueous medium with nisin-producing lactic acid bacteria;
(b) incubating the inoculated nutrient medium under conditions favorable to the growth and/or metabolic activity of the nisin-producing lactic acid bacteria, for a period sufficient to produce a fermentation broth containing at least 10 g/l of lactate equivalents and/or at least 1000 IU/ml of nisin equivalent activity, during which period the pH of the fermentation broth is controlled by continuous or repeated addition of an alkalization agent comprising an alkaline potassium salt; and
(c) concentrating the fermentation broth obtained in step (b) to a dry solids content of at least 50 wt. %.

2. The process according to claim 1 , wherein the pH of the fermentation broth is maintained between 4.5 to 8.0.

3. The process according to claim 1 , wherein the pH of the fermentation broth is maintained between 5.0 to 6.0.

4. The process according to claim 1 , further comprising inactivating the lactic acid bacteria by subjecting the fermentation broth to a temperature of at least 40° C. for a period of at least 10 minutes.

5. The process according to claim 1 , further comprising (d) cooling the concentrate to a temperature of below 40° C.

6. The process according to claim 1 , wherein the nutrient medium comprises a dairy product.

7. The process according to claim 1 , wherein the nutrient medium comprises whey.

8. The process according to claim 1 , wherein the method does not include removing non-dissolved matter from the fermentation broth.

9. The process according to claim 1 , wherein the inoculated medium comprises an activated nisin-producing lactic acid bacteria.

10. The process according to claim 9 , wherein the fermentation broth comprises more than 14 g/l of lactate equivalents.

11. The process according to claim 1 , further comprising acidifying the fermentation broth by the addition of an acid in an amount sufficient to reduce the pH of the fermentation broth to below 4.8.

12. The process according to claim 11 , wherein the acid is lactic acid.

Assignees

• Purac Biochem Bv

Inventors

• Sliekers Arne Olav
• Meijer Jasper
• Visser Diana

Classifications

• A23V2002/00

  Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title

• C07K14/315

  from Streptococcus (G), e.g. Enterococci · CPC title

• C07K14/335 Primary

  from Lactobacillus (G) · CPC title

• A23L3/3526

  Human Necessities · mapped topic

• A23L3/3571

  Human Necessities · mapped topic