阅读说明：本技术 为人、动物和农业目的提高天然复合多糖的糖的生物利用度的生产方法 (Process for increasing the bioavailability of saccharides from natural complex polysaccharides for human, animal and agricultural purposes ) 是由 玛丽娜·埃莉 林钟润 于 2020-03-31 设计创作，主要内容包括：公开了包含由益生菌共混物发酵的植物底物的发酵食品或食品补充剂。根据本发明的发酵食品或食品补充剂特别适用于改善自然母性、哺乳和婴儿断奶。本发明还公开了一种制备发酵食品或食品补充剂的方法,包括用益生菌共混物发酵植物底物。(Disclosed are fermented food products or food supplements comprising a plant substrate fermented from a probiotic blend. The fermented food or food supplement according to the invention is particularly suitable for improving natural maternal, nursing and weaning infants. Also disclosed is a method of making a fermented food or food supplement comprising fermenting a plant substrate with the probiotic blend.)

1. A fermented food or food supplement comprising a plant substrate obtained by: the first fermentation step is carried out with Lactobacillus rhamnosus (l.rhamnosus), followed by the second fermentation step with a blend consisting of Lactobacillus gasseri and Bifidobacterium breve (Bifidobacterium breve) and finally inactivation of the bacterial cells.

2. The fermented food or food supplement of claim 1, wherein the plant substrate is selected from the group consisting of oat, barley, corn, grain, pseudograin, gluten-free vegetables, fruits, nuts.

3. The fermented food or food supplement of claim 1, wherein the plant substrate is oat.

4. The fermented food or food supplement according to claim 1, wherein the plant substrate is oat combined with an oil selected from corn oil, sunflower oil or any other vegetable oil.

5. The fermented food product according to any one of claims 1 to 4, in the form of a liquid, powder or cream.

6. Fermented food product according to any one of claims 1 to 4 for use as a food ingredient and/or food supplement in a final concentration of 0.5 to 20%.

7. Fermented food or food supplement according to any one of claims 1 to 6, wherein the CFU ratio of Lactobacillus gasseri, Lactobacillus rhamnosus and Bifidobacterium breve in the probiotic blend is 1:1: 1.

8. Fermented food or food supplement according to any one of claims 1 to 5, wherein the probiotic blend consists of Lactobacillus gasseri, Lactobacillus rhamnosus and Bifidobacterium breve.

9. Fermented food or food supplement according to any one of claims 1 to 6 in the form of a beverage, cream, spread, powder.

10. Fermented food or food supplement according to any one of claims 1 to 7, further comprising donkey or sheep milk.

11. Fermented food or food supplement according to any one of claims 1 to 7 for use in improving natural maternal, lactation and weaning of infants.

12. A process for the preparation of a fermented food or food supplement according to claims 1 to 7 comprising fermenting a plant substrate with Lactobacillus rhamnosus followed by a second fermentation step with Lactobacillus gasseri and Bifidobacterium breve followed by inactivation of the bacterial cells.

Technical Field

The present invention relates to a fermented food or food supplement and a process for its preparation.

Background

For centuries, fermented foods have traditionally been used for human nutrition around the world. Different types of food are used as substrates for fermentation processes, including vegetables, meat, milk, fish, etc. Based on the general availability of such substrates in this niche, the ecological environment strongly influences the type of substrate to be fermented.

Fermentation is known to increase the nutritional value of the original substrate and to extend the so-called shelf life of the food, so that it can be stored for a long time even under harsh environmental conditions.

Fermentation processes, particularly for traditional food products, are based on the activity of spontaneous communities of bacteria, fungi and yeasts, which together maximize the ability of bacteria, fungi and yeasts to profit from substrates. Some natural microbial fermentation communities represent excellent examples of symbiosis between genetically distinct microorganisms. Unfortunately, the natural spontaneous fermentation tanks of microorganisms must maintain continuity in order to maintain their characteristics, but the production of metabolites and flavors associated with their fermentation activities cannot be controlled. However, in most cases, this uncontrolled process is not suitable for industrial production of fermented food products due to regulatory and safety requirements.

Fermented food has historically been a valuable resource for rural community life and local traditional hand production. In addition to being a revenue-generating tool for such small and medium economies, fermentation ensures greater safety requirements, allowing the design of very diverse processed food models suitable for long-term storage, even if natural resources vary seasonally. (FAO, 2012).

Fermented foods generally come from natural and spontaneous food degradation processes performed by the co-action of the natural flora of bacteria, yeasts, fungi and moulds, in order to exploit the metabolic advantages of the substrate. Traditional production processes of spontaneous fermentation communities are usually passed on to offspring through cultural and traditional values.

The widespread distribution of fermented foods based on cereals, fruits and vegetables, as well as fermented alcoholic beverages, demonstrates the relevance of fermented foods to human nutrition. FAO has detailed and comprehensive summaries of the most famous fermented foods in the world from 1998 to 2000.

The main reason for the spread of fermented food is that the acidification of the substrate ensures an extension of its shelf life, but other benefits are usually associated with this traditional technical advantage, which was spread in the development of fermented food that began very early in rural communities. In addition to the preservative effect of the fermentation, it also provides palatability to the nutrient substrate and increases its nutritional value, for example by reducing the concentration of anti-nutrients (Selhub et al, 2014).

Traditionally, the positive impact on consumer well-being by fermented food products interacting with human intestinal microbiota and improving intestinal function is also beneficial to health. However, the mechanisms behind these beneficial effects have not been elucidated.

The naturally-fermenting microbial community consists of a complex population of bacteria, fungi, molds and yeasts, which are somewhat culturable, and capable of utilizing different food substrates (Tamang et al, 2016). Many research projects have focused on understanding the composition of these natural spontaneous communities, which vary widely around the world for various foods and beverages. Nevertheless, reliable identification of different components based on classification criteria has always been a very difficult problem, leading to an incomplete understanding of these ecological populations.

Properly controlled fermentation can ensure maximization of beneficial nutrients and reduce potentially harmful effects due to anti-nutrients and contaminants, amplifying the beneficial effects of the fermented food product other than nutrient support.

Current methods of selecting starter strains for controlled fermentation of food products focus on achieving optimal fermentation performance (e.g. yeast for fermenting bakery flour) and/or reducing the risk of contamination (e.g. starter lactic acid bacteria for meat) and/or facilitating the development of specific and typical flavors and metabolites (e.g. starter strains for yoghurt, wine, etc.).

On the other hand, probiotics are living microorganisms that, when administered in sufficient amounts, have beneficial effects on the host (FAO, 2002). Microbial strains with proven beneficial properties can be consumed by humans as food (e.g. fermented milk) as well as food supplements and even pharmaceuticals. The main and essential feature for their beneficial effects is that they must be consumed in a viable form and maintain their viability through the intestinal tract. In any event, experts consider that the use of probiotics seems problematic in certain critical situations.

By performing controlled fermentation that maximizes substrate properties in terms of beneficial effects for a particular population, carefully selected probiotics can be associated with different food substrates other than milk. Pregnant women, lactating mothers, and infants during weaning often experience an endogenous deficiency of bifidobacteria, a key group of bacteria whose beneficial function depends primarily on the production of short chain fatty acids necessary for colonic function. To promote the selective development of bifidobacteria, some prebiotics, such as fructooligosaccharides and galactooligosaccharides, were exogenously added to weaning foods (Sholtens et al, 2006).

The selected starter strains are developed at the industrial level to promote controlled fermentation of food products. However, starter strains are often selected for their technical characteristics, e.g., because they are capable of rapidly degrading substrates, rather than for their potential benefit to the consumer and/or their ability to increase the nutritional value of food.

Disclosure of Invention

It has now been found that by suitable selection of specific bacterial blends and specific fermentation conditions, new fermented ingredients of food products and food supplements can be obtained which provide beneficial effects to the host through accumulation of useful metabolites from microbial activity and reduction of anti-nutrients present in the original food substrate, such as reduction of phytic acid in cereals and legumes. In particular, it has been found that specifically selected bacterial blends consisting of Lactobacillus gasseri, Lactobacillus rhamnosus and Bifidobacterium breve are capable of efficiently fermenting food products of vegetable origin (food of food origin).

Accordingly, a first object of the present invention comprises a fermented food product or food supplement comprising a plant substrate (vegetable substrate) fermented by a probiotic blend consisting of lactobacillus gasseri, lactobacillus rhamnosus and bifidobacterium breve.

A second object of the invention comprises a method for preparing a fermented food product or food supplement comprising a first fermentation step of a plant substrate with lactobacillus rhamnosus followed by a second fermentation step of lactobacillus gasseri and bifidobacterium breve.

The invention also relates to the use of the obtained fermented food or food supplement for improving natural maternal, lactation and weaning infants.

Detailed Description

According to the invention, any strain of Lactobacillus gasseri, Lactobacillus rhamnosus and Bifidobacterium breve can be used in any ratio. A ratio of 1:1:1 expressed as cell count is preferred.

Preferred strains have been deposited under the Budapest treaty at the BCCM/LMG Collection of University of Gente (Ghent University) (Belgium) under the following accession numbers:

lactobacillus gasseri LMG P-30998

Lactobacillus rhamnosus LMG P-31000

Bifidobacterium breve (Bifidobacterium breve) LMG P-30999

The plant substrate fermented by the probiotic blend according to the invention may be selected from oats, barley, corn, cereals, pseudocereals, gluten-free vegetables, fruits, nuts, optionally in combination with an oil such as corn oil, sunflower oil or olive oil. Oats are particularly preferred as a substrate, alone or in combination with corn oil, sunflower oil or other vegetable oils.

The fermented food or food supplement of the present invention may further contain animal milk, preferably donkey milk or sheep milk, if necessary.

The fermented food product of the invention may be in any form suitable for application, for example in liquid, powder or cream form. The food can be used as food ingredient and/or food supplement, and can be added into conventional food such as yogurt, milk, formula milk, fruit juice, soft drink, infant food, jam, etc. at a concentration of 0.5-20 wt%.

The probiotic blend used for the fermentation of the plant substrate is not viable in the food product or food supplement of the invention, which is subjected to a pasteurization process to ensure that it does not contain viable microbial cells at the end of the production process. Depending on the final processing conditions, the resulting components have different compositions and characteristics, depending on the inactivation and/or preservation of certain microbial metabolites and catabolic/anabolic products.

The fermented food or food supplement of the invention is prepared by a process comprising a first fermentation step of a plant substrate with lactobacillus rhamnosus followed by a second fermentation step using lactobacillus gasseri and bifidobacterium breve. In fact, since bifidobacteria cannot use oat drinks as growth medium and only partial performance of lactobacillus gasseri is observed, the fermentation is performed by inoculating the medium with lactobacillus rhamnosus first, then adding lactobacillus gasseri and bifidobacterium breve after correcting the pH to 6.0. By this strategy (two-step fermentation), the substrate is first degraded by lactobacillus rhamnosus, producing short-chain sugars and free peptides and amino acids, which can better support the growth of bifidobacteria.

Once fermentation is complete, the substrate is immediately heat treated to inactivate the bacteria. The inactivated fermentation product can be used directly for animal or human consumption. Otherwise, the product will be made into a powder by a different technical process, for example by lyophilization, spray drying or similar techniques.

In the case of lyophilization, the inactivated fermentation substrate is frozen to-20 ℃ to 80 ℃ and then dried in a lyophilizer. The timing and drying conditions depend on the size of the equipment. The moisture content of the final powder is 3.0% to 4.5%. A white and sweet-tasting fine powder was obtained. The percentage of powder recovered from the liquid fermentation substrate is between 10% and 30%.

In the case of spray drying, the inactivated fermentation substrate is fed directly to the spray dryer and treated at different inlet and outlet temperatures (80 to 180 ℃) and at different flow rates (in ml/min). The moisture content of the final powder is 2.0% to 4.0%. The powder has fine appearance, white to yellowish color and sweet taste. The percentage of powder recovered from the liquid fermentation substrate is between 20% and 60%. Analysis performed to set optimal production conditions showed that lower spray temperatures resulted in higher recovery of dry powder.

The two-step fermentation process allows for maximizing the ability of the selected blend to improve the quality of the original food substrate by accumulating useful metabolites, reducing the concentration of potentially dangerous substances, and improving the digestibility of natural foods, particularly vegetables.

The fermented food of the present invention provides many beneficial effects including stimulating bifidobacteria, reducing anti-nutrients such as phytic acid, improving natural mother, lactation and weaning, regulating abdominal pain by acting on the endocannabinoid system of the human intestinal mucosa, promoting the digestibility of natural vegetable foods and increasing the bioavailability of certain nutrients. The fermented food product of the present invention is effective against pathogenic bacteria or potentially harmful microorganisms by promoting the growth of bifidobacteria, thereby improving the composition of the intestinal microbiota. The present invention thus enriches and improves the diet of a particular class of consumers with very limited food choices, such as weaned babies and elderly.

The efficacy of the new fermented food products in naturally improving maternal, lactation and weaning was evaluated by several in vitro tests which finally measured the efficacy of bifidobacteria (ability to act as prebiotic substances, determining the increase of bifidobacteria) by direct inoculation of milk and faecal Fermentation Models (FMF), thereby modulating abdominal pain through the endocannabinoid system acting on the human intestinal mucosa, reducing the anti-nutrient content contained in the natural plant-derived matrix, promoting the digestibility of natural plant foods and increasing the bioavailability of nutrients. The results obtained are reported in the following examples.

Example 1 preparation of fermented food

According to the process of the invention, the following blends of the different strains obtained were used and compared, either by fermentation first with lactobacillus rhamnosus and then with the two other bacterial species mentioned above (two-step fermentation), or by fermentation of the substrate under the same conditions as reported for fermentation 1, simultaneously using the three bacterial species.

Blend A

Lactobacillus gasseri L6

Lactobacillus rhamnosus L13b

Bifidobacterium breve 2TA

Blend B

Lactobacillus gasseri 20243

Lactobacillus rhamnosus GG

Bifidobacterium breve BB03

Blend C

Lactobacillus gasseri LG36

Lactobacillus rhamnosus Sp1

Bifidobacterium breve M16V

Preparation of mother culture: washed pure cultures of the 3 strains that constituted the blend were prepared by culturing the three bacterial species in culture medium, centrifuging to remove the used supernatant, washing with pure water and resuspending with fresh medium or pure water. Mother cultures were counted on plates to check for viability.

Fermentation 1 (one-step fermentation): the food substrates were inoculated with washed cultures of Lactobacillus rhamnosus, Lactobacillus gasseri and Bifidobacterium breve (medium at 10^5-10^8 CFU/ml) at a final concentration of 1%.

Incubation was carried out at 37 ℃ for 18-24 hours under microaerophilic conditions, static conditions or with slow stirring.

The final counts of viable Lactobacillus rhamnosus, Lactobacillus gasseri and Bifidobacterium breve are each at least 3x10^8CFU/ml, with a pH of 3 to 4.

Live cells of the bacteria are inactivated by heat treatment, e.g. pasteurisation at 65 ℃ x30 minutes.

The pH is corrected to 6.0-7.0 by sodium hydroxide (sodium bicarbonate and/or other alkaline agents are also suitable).

Fermentation 2 (two-step fermentation)

Stage 1-inoculation of food substrates with 1% final concentration of Lactobacillus rhamnosus washed cultures (10^5-10^8CFU/ml of medium).

Incubation was carried out at 37 ℃ for 18-24 hours under microaerophilic conditions, static or with slow stirring.

The final counts of viable Lactobacillus rhamnosus are each at least 3x10^8CFU/ml, with a pH of 3 to 4.

Live cells of the bacteria are inactivated by heat treatment, e.g. pasteurization at 65 ℃ for x30 minutes.

The pH is corrected to 6.0-7.0 by sodium hydroxide (sodium bicarbonate and/or other alkaline agents are also suitable).

Stage 2-inoculation of the substrate fermented in stage 1 with 1% final concentration of washed cultures of Lactobacillus gasseri and Bifidobacterium breve (medium of 10^5-10^8 CFU/ml).

Incubation was carried out at 37 ℃ for 18-24 hours under microaerophilic conditions, static conditions or with slow stirring.

The final counts of viable Lactobacillus gasseri and Bifidobacterium breve are each at least 3x10^8CFU/ml, with a pH of 3 to 4.

Live cells of the bacteria are inactivated by heat treatment, e.g. pasteurization at 65 ℃ for x30 minutes.

The pH is corrected to 6.0-7.0 by sodium hydroxide (sodium bicarbonate and/or other alkaline agents are also suitable).

Table 1 reports the final concentration in live cells and the growth increase obtained in one or two step fermentations using the bacterial species indicated in blends A, B and C above.

Table 1-comparison of growth of different blends (consisting of three bacterial species) making up the blend in a one-step fermentation process versus a two-step fermentation process. The total count of viable bacteria was carried out at the end of the fermentation of two test processes, a one-step fermentation process based on the simultaneous inoculation of three bacterial species in the food substrate, and a two-step fermentation process based on a first fermentation with a lactobacillus rhamnosus species followed by a complete inactivation of this species, with a lactobacillus gasseri and bifidobacterium breve fermentation.

The results reported in table 1 show that the two-step fermentation ensures better overall performance of the blend and increases the final content in living cells. Even if the fermented food product obtained contains no viable cells but only metabolites from the fermentation of the microorganism, the concentration in the viable microorganism cells at the end of the fermentation process ensures the desired final quality of the fermented food product of the invention. It is clear that different strains provide different results based on the same composition of the blend of species, but all of these can ensure better results in a two-step fermentation process than in a one-step fermentation process.

Table 2 reports the final concentration of the individual bacterial species that make up the blend, as determined by selective counting of viable cells on the laboratory growth medium. Also, the two-step fermentation ensured improved growth of Bifidobacterium breve and Lactobacillus gasseri (3.32 log10 CFU and 0.7log10 CFU, respectively) compared to the one-step process where three species were added to the substrate simultaneously.

Table 2-comparison of the growth of the three bacterial species that make up the blend in the one-step fermentation process versus the two-step fermentation process (as an average of 3 different experiments).

Example 2 evaluation of the Bifidobacterium Productivity potential (growth assay in milk)

Bifidobacterium production (bifidugenic) activity is a selective support for bifidobacteriaCharacteristics of bacterial growth, Bifidobacterium is a bacterial genus naturally present in the human gut, producing beneficial metabolites, such as short chain fatty acids, essential for the survival of colon cells (colonocytes), Bifidobacterium producing activity by adding the fermented powder obtained as in example 1 to commercial milk formulas (China and Korea)Liquid formulation) was tested. The modified milk was then inoculated with a washed culture of reference bifidobacteria (strains Bifidobacterium breve LMG P-30999 and Bifidobacterium breve LMG S-29966) and their growth checked and recorded within 24 hours. The results of the modified milk were compared to those previously obtained using the same general milk formula. The tests were performed on the first stage formula milk.

Table 3-growth of bifidobacteria (reference strains bifidobacterium breve LMG S-29966 and bifidobacterium breve LMG P-30999) in stage 1 (suitable for 0-6 months infants) of formula milk supplemented with powdered fermented ingredients at a final concentration of 1%.

Figure 1 shows the growth of bifidobacteria in stage 1 liquid formula milk with 1% addition of the fermented ingredients of the present invention, expressed as log10 CFU, normalized to the difference in growth of the formula with the addition of the new ingredients relative to the microbial blend in the commercial formula.

The presence of the fermented ingredients allows the bifidobacteria to grow better in milk than in the formula milk (basic formula) available on the market. Figure 1 shows that, regardless of the commercial brand considered, bifidobacteria grow better in the presence of the fermentation ingredients. Growth gain (growth gain) was 0.31log10 CFU to 0.95log10 CFU, depending on the blend used for fermentation. Thus, the ability of the fermentation to support the growth of bifidobacteria (bifidobacteria-producing ability) was confirmed under all experimental conditions tested.

Example 3 evaluation of Bifidobacterium Productivity by fecal Fermentation Model (FMF)

The fermented powder of the invention was also examined for bifidobacteria-producing ability by FMF fecal fermentation. A laboratory model of intestinal fermentation was used to study how ingestion of fermented oat ingredients affects the composition of the intestinal microbiota by promoting beneficial bacteria, thereby combating pathogenic or potentially harmful microorganisms.

The ingredients as obtained in example 1 were added to standardized mixed fecal samples in the presence of fresh growth medium at a final concentration of 1%, simulating the food assumed by the consumer. After incubation under appropriate conditions (anaerobic conditions at 37 ℃ for 24 hours), the growth of the major flora was monitored by quantitative PCR and their concentrations at time zero and after incubation in the presence of baking powder were compared. Thus, fluctuations in the main flora are evaluated to assess the potential beneficial and/or detrimental effects of the new ingredients on the human intestinal microbiota.

The ratio of firmicutes/bacteroidetes (F/B) represents the first line for the assessment of the impact of this ingredient on the human intestinal microbiota. Changes in this ratio are associated with serious disorder conditions such as those associated with obesity, chronic diseases of the intestinal tract, and the like. Normal values are about 10, while significantly varying ratios (e.g., values above 100) indicate an abnormally high prevalence of firmicutes, often associated with some diseases.

The fermented food product of example 1 was examined in the FMF model to exclude its effect on the F/B ratio. The safety of the ingredients was also confirmed by the fact that: the F/B ratio was not changed during the measurement, regardless of the composition of the blend used for fermentation of the natural substrate. Firmicutes were quantified at 8.0log10 CFU at the start of the assay in the feces of healthy human donors and 7.6 after assay in the presence of glucose. The presence of the fermentation components as a carbon source resulted in values ranging from 7.4 to 7.7log10 CFU. Bacteroides was found to be present at time zero in 7.8log110 CFU. After completion of the assay, bacteroides were 6.5log10 in the presence of glucose and 6.4-6.8 log10 in the presence of fermentation components.

Thus, the F/B ratio was calculated to be 1.03 on average at the start of the assay, increasing to 1.16 after incubation with glucose. The presence of the fermentation components results in values of 1.11-1.17. It was confirmed that the ratio was not changed by the presence of the fermentation components.

The effect of the fermentation ingredients on total bacteria was also evaluated to exclude potential detrimental effects on bacterial populations other than bifidobacteria. A slight increase in total bacteria was observed, as expected in the presence of glucose, with a 0.3log10 increase in total bacteria. The fermentation composition determined a 0.3-0.4 log10 increase in total bacterial growth, similar to that determined for glucose (reference carbon source).

As described above, the bifidobacterium producing effect of the new fermented ingredient was confirmed by direct quantification of bifidobacterium in FMF model. Table 4 provides data for quantification of bifidobacteria by real-time quantitative PCR.

Table 4-quantification of bifidobacteria in FMF model by comparing glucose as a conventional carbon source with the new fermentation components. The concentration at time zero and the values obtained in the presence of non-fermented natural ingredients were also determined.

Carbon source	Average copy number	FD	Count per gram FMF	log	Growth enhancement (log10)
						Glucose	5.05E+06	46.9	4.74E+08	8.7	1.1
NF powder	1.67E+06	46.8	1.57E+08	8.2	0.6
						Blend A	2.48E+06	44.5	2.21E+08	8.3	0.7
Blend B	3.40E+06	46.5	3.17E+08	8.5	0.9
						Blend C	3.91E+06	57	4.45E+08	8.6	1.0
Blend D	3.55E+06	61.4	4.36E+08	8.6	1.0
						T0	3.66E+05	53	3.88E+07	7.6	\

Upon exposure to the fermentation composition, bifidobacteria are stimulated to a large extent. Similar results were obtained with only slightly lower growth increase than glucose.

The effect of fermentation ingredients on a wide range of final concentrations was also examined to demonstrate that their efficacy is dose-dependent, and in what way this association is expressed.

Table 5-quantification of bifidobacteria in FMF model by comparing different final concentrations of fermentation components. Glucose was examined as a positive control for a conventional carbon source. The level of bifidobacteria at time zero and the values obtained in the presence of non-fermented ingredients (used as negative control) were also determined.

The stimulation of bifidobacteria by the fermented ingredients was demonstrated in the final concentration range of 0.5% to 5%. The best results in terms of activating bifidobacteria are achieved with a final concentration of 3%, which can be considered as the optimal dose assumed by the consumer daily to induce positive bifidobacteria producing effects.

Example 4 improvement of digestibility compared to the same natural non-fermented substrate

The food ingredients of the present invention were evaluated for anti-nutrient content. The phytic acid is contained in plant seedsInositol and the main source of stored phosphorus, accounting for 70% of total phosphorus. The abundance of phytic acid in cereals and plant derived foods is a concern in the food and animal feed industry because this form of phosphorus cannot be used in monogastric animals due to the lack of enzymes dedicated to phytic acid dephosphorylation, endogenous phytases. In addition, the strong chelating properties of phytic acid reduce the bioavailability of other essential dietary nutrients, such as minerals, e.g., Ca²⁺、Zn²⁺、Mg²⁺、Mn²⁺、Fe^2+/3+Proteins and amino acids. The assay was performed by the Megazyme kit for the determination of phytic acid compounds.

As shown in table 5, the level of anti-nutrients such as phytic acid of the food substrate decreased after fermentation by the selected blend. Different plant substrates were compared by comparing the unfermented substrate with the fermented food according to the invention. The lowest concentration of phytic acid was detected in the oat-based fermented ingredients, with values of 1.34 and 1.17 grams per 100 grams of fermented ingredient. Also in rice, the phytic acid levels after fermentation according to the invention are reduced.

Table 6-reduction of the final concentration of phytic acid in the fermented ingredients compared to the non-fermented natural substrate, with reference to different types of plants.

As expected, the carrots were found to contain low levels of phytic acid, almost disappeared after fermentation. Significant reduction was achieved with other substrates such as cereals that naturally carry large amounts of phytic acid. Fermentation of the substrate with the selected blend results in the production of fermentation powders that are naturally reduced in the anti-nutrient compounds. The reduction is a significant entity as phytic acid is halved by some of the tested microbial blends.

Example 5 comparative testing

An oat watery substrate has been fermented with the blend according to the invention with the blend according to EP 1169925 and with the blend according to the invention.

The test was performed according to the method disclosed in US 2010098805 or according to the method of the present invention.

Two-step fermentation according to US 2010098805

Oat-based aqueous substrates were incubated at 37 ℃ for 24 hours to allow naturally occurring microorganisms to develop within the substrate. After incubation, the naturally fermented biomass is pasteurized to inactivate the living bacteria. The product of the first fermentation was then inoculated with the strains lactobacillus casei (l.casei) ATCC334, lactobacillus acidophilus (l.acidophilus) ATCC4356, bifidobacterium breve (b.breve) ATCC15700, bifidobacterium longum (b.longum) ATCC15707, bifidobacterium longum subspecies infantis (b.longum) ATCC15697 (blend B) mixed together at the same time (second fermentation step). Viable counts were performed on different selective media to accurately quantify inoculum size. MRS agar was used for viable count of total lactobacilli (Lactobacillus spp.). MRS supplemented with 10mg/ml vancomycin was used to count lactobacillus casei ATCC334, MRS supplemented with 0.1 and 10 μ g/ml clindamycin and ciprofloxacin was used to count lactobacillus acidophilus ATCC 4256. TOS propionate agar basal medium (Sigma-Aldrich Merck) supplemented with 50mg/l mupirocin was used for the enumeration of Bifidobacterium.

The fermentation blocks (fermentation bulk) were incubated at 37 ℃ for 24 hours under microaerophilic conditions. After incubation, the selective medium was viable count to assess the final concentration reached by the microorganisms. The fermented biomass is then inactivated as previously described. The same procedure was repeated in a second fermentation using a blend consisting of lactobacillus gasseri L6, lactobacillus rhamnosus L13b and bifidobacterium breve 2TA (blend a).

Two-step fermentation according to the invention

The process of example 1 was repeated using blend a. Blend B was also subjected to a similar process using lactobacillus paracasei (l.paracasei) ATCC334 in place of lactobacillus rhamnosus in the first fermentation step. In fact, lactobacillus paracasei has the closest phylogenetic similarity to lactobacillus rhamnosus.

Results

The growth (in log10 CFU) of the two blends by the process of the present invention and US 2010098805 is reported in table 1. Data were obtained by the plate decimal count difference between the growth time T24 and time T0 (start of fermentation) for each strain in the test. Three bifidobacterium strains of blend B have been determined by quantitative PCR.

The data in table 1 show that the fermentation process of US 2010098805 does not allow 2 of the 3 strains of blend a to grow.

In contrast, the two-step fermentation process of the present invention enables the growth of the three strains of blend A and of blend B disclosed in EP 1169925 to the same extent as the growth of blend A of the species Lactobacillus rhamnosus (phylogenetic similarity to Lactobacillus paracasei) and Lactobacillus gasseri (phylogenetic similarity to Lactobacillus acidophilus).

Furthermore, the method of the invention allows a more efficient fermentation of bifidobacterium breve compared to the other bifidobacteria contained in blend B.

Blend B failed to replicate the properties of blend a when the same fermentation process and conditions were used.

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