Europaisches P a t e n t a m t
3
European Patent Office
© Publication number:
Office europeen des brevets
EUROPEAN
© Application number:
0
095
2 6 8
A2
PATENT A P P L I C A T I O N
© Int. CI.3: A 23 C 2 1 / 0 2
//A21D8/04
83302559.6
© Date of filing: 06.05.83
® Priority: 20.05.82 US 379841
© Applicant: STAUFFER CHEMICAL COMPANY
Westport Connecticut 06880<US)
© Date of publication of application:
30.11.83 Bulletin 83/48
© Inventor: Anderson, Thomas Marshall
22 Emery Bay Drive
Emerygille California 94608(US)
© Designated Contracting States:
AT BE CH DE FR GB LI NL SE
© Representative: Smith, Sydney et al,
Elkington and Fife High Holborn House 52/54 High
Holborn
London WC1V6SH(GB)
© improved myco static whey and process of manufacture.
© An improved fermented whey having mycostatic activity
in which the whey is produced from the fermentation of
whey using as a fermenting agent the bacterium Propionibacterium acidi-propionici No. B3568.
N
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CO
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(M
10
o
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Ul
Croydon Printing Company Ltd.
invention
The p r e s e n t
for
a naturally
Whey,
of milk
part
of
facture
the
Dried
source
of B - v i t a m i n s ,
cereal
grains
and,
and o t h e r
in bread
whey c o n t a i n s
about
73% l a c t o s e
for
See,
Ikad,
Wiejsk.
1977
commercial
The d e g r e e
upon
the
the
in the
importance
effectiveness
of
acid
amount
produced
in
when the
whey
process.
greater
Thus,
fermentation
the
It
propionic
is
has
incorporated
the
of whey,
into
activity
(1975),
Nauk.
of
in s i t u
greater
the
breads,
that
than
the
and A g r i c .
Gl.
Gospod.
12,
pp.
23-26,
"natural"
of whey has
nature.
Szh.
and is
preservatives
produced
now been d i s c o v e r e d
mycostatic
sale
bakery
been
found
by the
amount
to d e p e n d
bacterium
of p c o p i o n i c
the
mycostatic
cakes,
and
the
an improved
of s u b -
products.
greater
previously
has
when
a similar
Rionc-Spozyw.,
chemical
can r e p l a c e
of m y c o s t a t i c
fermentation
having
Technol.
Propionibacterium
fermentation,
of
38-39
Zesz.
Pol.,
for
or p r e s e r v a t i v e
or mycostat
products
pp.
as a
by a number o f
bacterium
preservative
49(3),
Warsaw,
Warszaqie,
It
1978).
(pubs.
stantial
propionic
cereal
milk,
what may be t e r m e d
making
by the
Digest,
Roln,
fermented
formed
Baker's
manu-
many d i f f e r -
dried
a mycostat
the
natural
for
as a supplement
use of
and o t h e r
the
and 13% p r o -
non-fat
the
breads
Food T e c h n o l . ,
Inst.
Acad.,
whey,
as
for
process
involves
of
process
used
supplements,
Whey is
products.
is
into
bakery
to be an e f f e c t i v e
example,
it
form,
Fermented
into
of
whey
when in f e r m e n t e d
whey"
incorporated
art,
food
as p r o t e i n
"functionalized
found
the
incorporation
and a c u r r e n t
been
of
the
salts.
inorganic
microorganisms,
shermanii.
serum or w a t e r y
in
state
including
purposes,
the
curds
from
whey
it.
of
the
being
present
is
substance,
occurring
fermented
an improved
of m a n u f a c t u r e
process
separated
balance
the
In
ent
is
that
cheese.
with
tein,
and the
a mycostat,
as
use
relates
available,
acid
activity
like.
fermented
in
whey
can b e
bacterium
the
No.B 3568 for
The p r o d u c t
in f e r m e n t e d
in
duced
the
this
used,
bacterium
being
propionici
No 83568.
of
The p r o c e s s
invention
whey produced
in
a substan-
mycostatic
the
the
Thus,
whey.
this
the
the
following
of t h i s
process
as a f e r m e n t i n g
with
in a c c o r d a n c e
the
the
is
which
acid,
the method of
than
contains
substitution
produced
therefore,
whey u t i l i z i n g
to
acidi-propionici
has
agent
whey p r o -
substantially
accordance
with
the
art.
prior
fermenting
reference
propionic
activity
Accordingly,
produced
by t h i s
previously
with
mycostatic
methods of
of
than
whey,
accordance
greater
Propionibacterium
which was p r e v i o u s l y
produced
quantity
greater
bacterium
shermanii.
Propionibacterium
tially
the
by s u b s t i t u t i n g
produced
will
the p r o c e s s ,
fermented
be more
in which
examples
comprises
acidi-
Propionibacterium
agent
and the
invention,
invention
the
mycostatic
whey
fully
understood
is
described.
process
by
EXAMPLE 1
of Whey with P r o p i o n i b a c t e r i u m
Fermentation
A fermentation
obtained
whey s o l i d s
was s t e r i l i z e d
inoculated
and
Regional
Research
broth
about
ments,
with
the
Labs.
250 m l . ,
inoculum
volume was o b t a i n e d .
hours
at
from a l o c a l
2500 g a l l o n s
35°C.
the
addition
the
then
of
The b a c t e r i u m
and had been
being
The pH was m a i n t a i n e d
sodium h y d r o x i d e .
fermented
initially
time,
mixture
in
until
At the
(KAT),
of P r o p i o n -
Northern
grown
in a
10 f o l d
the
end of
the
and packaged
for 66
periodically
incubation
for
incre-
desired
was t h e n i n c u b a t e d
7.0 and a d j u s t e d
at
whey was s p r a y - d r i e d
solution
diluted
7% s w e e t
extract
from U.S.D.A.
serially
The f e r m e n t a t i o n
of a
had been
regrown each
of
25,000 g a l l o n s
and 0.5% y e a s t
dairy,
with
of
a c i c i - p r o p i o n i c i No.B3568 o b t a i n e d
ibacterium
of
medium c o n s i s t i n g
Acidi-propionici
by
period,
commercial
use.
EXAMPLE 2
To d e m o n s t r a t e
comparison
bacterium
test
the
was c o n d u c t e d
shermanii
improved
in which
as a f e r m e n t i n g
whey of
the
fermented
agent,
present
invention,
whey u t i l i z i n g
was compared
with
the
a
Propionisame
and
48 hours
Teklac
end of
sent
and
also
the
test
are
shown
thus
clear
possesses substantially
of m y c o s t a t i c
sure
with
activity
propionic
acid
fermented
whey produced
invention
is
with
ance
superior
whey so t h a t
anaerobic
to
the
utilizing
Pro-
fermenting
methods.
the
it
that
as
whey
the
mea-
of
amount
the
that
the
instant
in a c c o r d -
produced
acid
(acid
whey
formation
can be u t i l i z e d
can be c a r r i e d
out
acidi-propionici
and
or
sweet),
as a food
preferably
in a range
the pH m a i n t a i n e d
from about
about
20 to
35°C,
carried
a temperature
Typical
composition
of
at
at
Teklac (sweet
of
the
This
in a pH range
out
out
and y e a s t
ingredient.
can be c a r r i e d
preferably
#B 3568 o f
functionalization
The f e r m e n t a t i o n
follows:
than
is c l e a r
method of
to
agent
acid
to the
process,
with
agent,
Inasmuch
proportional
fermentation
unhdyrolyzed
fermentation
30°C.
pre-
this
7.5.
about
acid
of
about
to
At
culture
of p r o p i o n i c
of p r o p i o n i c
with P r o p i o n i b a c t e r i u m
whey product
with
fermentation
whey produced
art
prior
is d i r e c t l y
in p r o p i o n i c
8, p r e f e r a b l y
carbonate.
The r e s u l t s
present.
2%
methods.
comprising
the
percent
quantities
as a m y c o s t a t i c
previous
results
the
#B 3568 as the
in a c c o r d a n c e
Fermentation
extract
acid
fermented
in the
produced
the
a whey b r o t h
that
greater
in a c c o r d a n c e
fermented
the
medium c o n t a i n i n g
2% c a l c i u m
for
fermented
were
I below.
acidi-propionici
pionibacterium
for
acetic
of
percent
and
respectively,
chromatography
in Table
is
It
in a c u l t u r e
#B
acidi-propionici
compositions
1% y e a s t
and 67 h o u r s ,
by gas
test
respectively,
2% l a c t o s e ,
whey),
48 hours
was examined
and both
agent,
67 h o u r s ,
(dried
Propionibacterium
whey u t i l i z i n g
a fermenting
3568.as
the
fermented
of
amount
6.5
a temperature
dairy
of
to
from
from about
whey)
6
is
25
as
SPECIFICATIONS
CHEMICAL AND PHYSICAL
Ingredient
Listing:
Whey
The n u t r i t i o n a l
in compliance
values listed
with
Federal
above
are
Nutritional
within
80% of
Regulations
the
value
declared
21 CFR § 1 . 1 7 ( 4 ) ( i i ) .
Concentration
in
fermentation
the
of p r o p i o n i c
within
broth
40-70
acid
hours.
about
from about
range
12%,
and the
fran
can range
0.5%.
about
0.1% to
ly from about
tions
2%'to
from about
preferably
of whey can
about
of
the
above weight
about
15.0%,
additional
yeast
extract
0 to about
1.0%,
preferab-
fermentation
Adequate
(>0.5% and p r e f e r a b l y
All
0.5% to
>1.3%)
broth
are
reached
usually
in weight
are
percents
concentra-
per
volume.
acid
The p r o p i o n i c
the
constituent
lactose
is p r e s e n t
cated,
in whey.
in d r i e d
As p r e v i o u s l y
tic
agent
and
is
whey,
stated,
incorporated
into
actually
Lactose,
as has
in an amount of
the
by the
produced
fermented
breads,
been
pastries,
of
indi-
previously
about
whey is
fermentation
73%.
used
and o t h e r
as a m y c o s t a bakery
pro-
ducts.
It
ditions
under
fermentation
also
the
will
which the
medium,
addition
made w i t h o u t
be r e c o g n i z e d
whey is
the
of o t h e r
departing
by those
fermented
concentration
of
ingredients.
from the
scope
of
skilled
in the
can be v a r i e d ,
the
various
that
the
con-
with
the
substituents,
and
All
of
the
inventions
these
art
along
variations
can b e
1.
in
activity
which
of
fermentation
is
fermented
An i m p r o v e d
used
the
as
the
In
2.
whey
the
as
using
for
is
a
A process
whey
a)
selecting
b)
subjecting
of
action
c)
4.
A process
which
of
to
ferment
b)
admixing
fermenting
acidi-propionici
A process
fermentation
and
for
all
of
of
No.
as
said
a sufficient
said
whey
to
whey,
to
the
fermenting
No.
B3568,
whey.
time
of
and
acid
propionic
said
whey
to
No.
in
the
to
allow
of
fermented
the
B3568,
presence
of
said
whey.
manufacture
which
whey
comprises:
of
a quantity
said
comprises
acidi-propionici
activity
selecting
the
the
of
fermented
of
fermentation,
said
for
a)
which
6.
to
ferm-
B3568.
of
subjecting
of
period
mycostatic
having
No.
production
comprises
the
acidi-propionici
Propionibacterium
A process
5.
the
conducive
bacterium
whey
fermented
for
a sufficient
a medium
in
the
drying
whey
action
a quantity
fermented
bacterium
which
activity
said
of
improvement
manufacture
Propionibacterium
and
for
the
mycostatic
having
from
for
B3568.
which
acidi-propionici
Propionibacterium
3.
No.
the
agent
there
bacterium
in
the
bacterium,
the
that
manufacture
activity
fermenting
from
in
the
agent
the
mycostatic
produced
acidi-propionici
mycostatic
agent
enting
having
characterised
fermenting
a process
having
is
whey
whey
Propionibacterium
whey
whey
with
agent
is
whey,
a
fermenting
medium
Propionibacterium
B3568.
claimed
whey
period
be
claim
in
is
5 in
conducted
of
converted
time
into
for
which
at
the
a temperature
substantially
the
fermented
form.
7.
A process
characterised
subsequently
as
in
claimed
that
dried.
the
in
claim
5 or
claim
fermented
whey
is
6