Bioprotective cultures –
From an industry point of view
PREBEN JØRGENSEN, PRINCIPAL APPLICATION SPECIALIST, DAIRY
Mejeriforskningens Dag, Billund, 2nd of March, 2017
AGENDA
•
Bioprotective cultures – background
•
Application areas and examples
•
Dairy industry relevance – natural, shelf life extension and sustainability
CONFIDENTIAL
2
Bioprotective Cultures
Live cultures - isolated from food (GRAS/QPS)
Unique properties - control unwanted microorganisms
Reducing returns and preventing waste
Organic acids
Competitive
exclusions
Helping you to expand geographically
Longer shelf life
Other natural
metabolites
No negative effect on product properties
Keeping your process simple and efficient
• Clean label (no E-number)
• Natural
Bioprotective
cultures
Fermentation process is required
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Use of Bioprotective Cultures
Antimicrobials
R-COOH
R-COOR-COO-
Fermentates
Purification
R-COOR-COO-
Metabolite
production
Protective
cultures
R-COOR-COO-
R-COO-
Biomass
production
Concentration
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Bioprotective Cultures - Dairy
The ”Wisby” Pioneers
WisbyDanisco (1999)DuPont (2011)
First half of 1990’s  2 products for Dairy & Meat – licence + innovation
•
ALC 01 (Anti Listeria Culture)
•
BIO PROFIT (yeast mould inhibition)
Status 2017: Protective cultures:
• 6 for Yeast/Mold control:
• 2 specialised (mild fermented, cheese),
• 4 for yeast & mold
• 1 for Listeria control
• 1 for spore control
• All { combinations of Lb.strains +/- Prop.strains}
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Applications for Bioprotective Cultures
Butter
Yogurt/Quark
Fermented milks & creams
Cottage cheese
Yellow cheese
White cheese
Cream cheese
Fermented sausages
Sour cream
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Bioprotective Cultures & Mold – example 1 - Yogurt
Reference:
YO-MIX™
Yogurt Culture
Challenge test with
mold pool (4
strains)
inoculated at
12 spores/ml
No spoilage
detectable
day 7 day 14 day 21 day 28 day 35 day 42
6°C
Reference
Protective Culture 1
1–19
colonies
20–50
colonies
>50 mold
colonies on
the surface
Protective Culture 2
7
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Bioprotective Cultures: Yeast – example 2 - Yogurt
1,0E+08
1,0E+07
Typical level for sensory
spoilage
1,0E+06
1,0E+05
pH
1,0E+04
1,0E+03
YO-MIX®
495 - 5°C
5ºC
1,0E+02
YO-MIX®
495 + HOLDBAC®
+ Bioprotective
culture - 5ºCYM-XPM - 5°C
1,0E+01
YO-MIX®
495 -10°C
10ºC
1,0E+00
YO-MIX®
495 + HOLDBAC®
YM-XPM - 10°C
+ Bioprotective
culture - 10ºC
1,0E-01
0
5
10
15
20
25
30
Storage time [d]
Dosage
Yeast challenge
Source: Study conducted internally
Bioprotective culture at 10 DCU / 100l milk
Pool of 2 yeasts added at 18 CFU/10g
Yogurt culture
YO-MIX® 495
Test conditions
Stored at 5°C or 10°C
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Bioprotective Cultures: Post Acidification & Sensory – example 3 - Yogurt
4,55
4,50
Stirred yogurt
4,45
pH
4,40
4,35
+ Bioprotecive
4,30 culture
4,25
4,20
0
5
10
15
20
25
30
Storage time [d]
Dosage
Bioprotecive culture at 10 DCU / 100l milk
Test conditions
Stored at 6°C for 28 days
Dosage
Test conditions
Bioprotective culture at 10 DCU / 100l milk
Stored at 6°C for 14 days
9
Source: Study conducted internally
Consumer Insight - base:
50% of consumers experience spoiled dairy products
Dairy waste is an increasing cause of concern to both manufacturers and consumers
Moldy
35%
No spoilage
50%
Yeasty
5%
Both
10%
Half of the consumers declare they experienced
spoilage in their dairy products at home
CONFIDENTIAL
Source: Danisco global survey 2011; Base: 426 respondents, informed consumers
10
Consumer Insight 1:
Mold is the primary concern in sour cream, fresh cheese and yogurt
40
35
% respondents
30
8
7
25
7
20
15
26
26
10
19
3
22
9
5
2
10
5
0
Sour cream
Quark/fresh
cheese
Yogurt
Spreads
Milk
Yeast
Mold
5
4
Cottage
cheese
Yogurt drinks
Source: Danisco global survey 2011
Base: 210 respondents
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Consumer Insight 2:
Open shelf life is the main reason stated for spoilage
Respondents
100%
90%
Product quality
80%
70%
60%
Packaging issues
Shelf life once open
50%
40%
30%
Temperature abuse
Past best before date
20%
10%
0%
Source: Danisco survey 2011
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Consumer Insight 3:
A majority of consumers throw the spoiled products away
Respondents
100%
90%
80%
70%
60%
50%
40%
30%
20%
10%
0%
Threw away
Complained to the retailer/producer
Ate anyway
Source: Danisco survey 2011
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Consumer Insight 4:
Respondents
Impact on repurchase rate
100%
90%
80%
70%
60%
50%
40%
30%
20%
10%
0%
38
63
Yogurt
drinks
28
23
21
20
17
13
72
77
79
80
83
88
Cottage
cheese
Milk
Yogurt
Quark/fresh
cheese
Spreads
Sour cream
Will repurchase
Will not repurchase
Source: Danisco survey 2011
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Sustainability – an industry challenge
40 to 65% of dairy waste is generated by households in industrialized regions
Source: Global food losses and food waste - FAO 2011
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Sustainability example: White Cheese
Reducing Waste of •
White Cheese
By adding Protective Cultures
About 15% of white cheese
is wasted in retail and
households.
• Global production is
estimated at 900,000 metric
tons annually
• Studies suggest that 90% of
cheese waste occurs
because it is not used in
time
• A significant part of this
waste could be avoided by
increasing shelf life using
Protective Cultures
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Sustainability example: White Cheese
Extending the shelf life of white cheese with 200% - real life experience
Has the potential
to reduce waste
by
Milk
60%
Rennett and salt
selected bioprotective culture
This is roughly
equivalent to
taking
saving more than
400,000 tons
of CO2 if applied
to white cheese
globally
85,000
off the streets
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Summary
Bioprotective cultures:
•
Part of fermentation process
•
Work in all types of fermented dairy products – with live bacteria inside
•
As a rule of thumb: doubles the shelf life under same conditions
•
BONUS: during joint development: critical areas in process and equipment removed  even better shelf
life
•
For dairies to remember: Keep/analyze defect samples – good starting point!
•
Culture solution – natural solution – no need for additional declaration.
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How & Why Do They Work?
Organic
acids
Competitive
exclusion
Other natural
metabolites
??????????
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Thank you!
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