ROTATION SCHEME FOR BACTERIAL CULTURES IN FOOD PRODUCT FERMENTATION

• Main Author: VAN HEE, Pim
• Format: Patent
• Language: English; French; German
• Published: 07.12.2022
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; COMPOSITIONS OR TEST PAPERS THEREFOR; CONDITION-RESPONSIVE CONTROL IN MICROBIOLOGICAL ORENZYMOLOGICAL PROCESSES; DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; ENZYMOLOGY; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; MAKING THEREOF; MEASURING OR TESTING PROCESSES INVOLVING ENZYMES, NUCLEICACIDS OR MICROORGANISMS; METALLURGY; MICROBIOLOGY; MILK OR CHEESE SUBSTITUTES; MUTATION OR GENETIC ENGINEERING; PROCESSES OF PREPARING SUCH COMPOSITIONS; SPIRITS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; VINEGAR; WINE

A method, system and computer program for selecting consecutive bacterial cultures for culturing a food product in a process for producing a fermented food product, the method comprising the steps of: culturing the food product with a first bacterial culture comprising at least one bacterial strain; isolating a sample during culturing with the first bacterial culture; determining at least one value indicative for a number of bacteriophages in the sample, e.g. using PCR, plaque assay, or pH; selecting a second bacterial culture for culturing the food product when the value is larger than a predetermined threshold, wherein the second bacterial culture comprises at least one bacterial strain, wherein the second bacterial culture differs from the first bacterial culture, wherein the sensitivities of the first and second bacterial culture for the bacteriophages in the sample are known and wherein the second bacterial culture is selected such as to reduce common bacteriophage sensitivities between the first and the second bacterial culture, and culturing the food product with the second bacterial culture.