Fruit and Vegetable-Based Fermentate Compositions and Methods of Making and Using the Same

Abstract

A method for producing a fermentate including the steps of obtaining a fruit or vegetable extract, treating the extract with a hydrolytic enzyme, mixing the extract with a fermenting microorganism, water, and a growth media to produce a liquid composition; and incubating the liquid composition at a controlled temperature and a controlled pH to produce a fermentate. A method for killing or inhibiting the growth of a contaminating microorganism on or within a food product, and a food product including a fermentate having a cellular mass component from a fermenting microorganism, a fermented fruit or vegetable extract and a hydrolytic enzyme are disclosed. A fermentate produced by any one of the methods described is contemplated. The fermentate may be a concentrated liquid or a dry powder and has the ability to inhibit the growth of a contaminating microorganism by 100% when diluted to less than 5% (w/v).

We claim: 
     
         1 . A food product comprising a fermentate having a cellular mass component from a non-viable fermenting microorganism, a fermented fruit or vegetable extract and a hydrolytic enzyme, wherein the fermentate has the ability to inhibit the growth of a contaminating microorganism by 100% when diluted to less than 5% (w/v). 
     
     
         2 . The food product of  claim 1 , wherein the food product has a pH between about 3 and about 8. 
     
     
         3 . The food product of  claim 1 , wherein the food product has a water activity greater than 0.6. 
     
     
         4 . The food product of  claim 1 , wherein the food product is selected from the group consisting of culinary items, bakery items, cereals, pasta, meats, dairy items, rice, fish, nuts, beverages, confections, pet food, fruits, and vegetables. 
     
     
         5 . The food product of  claim 1 , wherein the food product has a volume and includes the fermentate in a concentration between about 0.1% and about 5% of the food product volume. 
     
     
         6 . The food product of  claim 1 , wherein the fermenting microorganism is selected from the group consisting of a  Lactococcus  species, a  Lactobacillus  species, a  Streptococcus  species, a  Pediococcus  species, a  Propionibacterium  species, and any combinations thereof. 
     
     
         7 . The food product of  claim 6 , wherein the fermenting microorganism is selected from the group consisting of  Lactococcus   lactis ,  Lactobacillus   acidophilus ,  Lactobacillus   plantarum ,  Lactobacillus   reuteri ,  Lactobacillus   brevis ,  Lactobacillus   sakei ,  Pediococcus   acidilactici ,  Propionibacterium   freudenreichii ,  Propionibacterium   acidipropionici , and any combinations thereof. 
     
     
         8 . The food product of  claim 1 , wherein the fermented fruit or vegetable extract is selected from the group consisting of fermented onion extract, fermented potato extract, fermented celery extract, fermented carrot extract, fermented chick pea extract, and fermented apple extract and any combinations thereof. 
     
     
         9 . The food product of  claim 1 , wherein the hydrolytic enzyme is selected from the group consisting of a cellulase, a hemicellulase, a glucanase, a xylanase, and an amylase an any combinations thereof. 
     
     
         10 . The food product of  claim 1 , wherein the cellular mass component comprises at least one metabolite selected from the group consisting of lactic acid, lactate, propionic acid, acetic acid, and ethanol and any combinations thereof. 
     
     
         11 . The food product of  claim 1 , wherein the fermentate is a concentrated liquid. 
     
     
         12 . The food product of  claim 1 , wherein the fermentate is a dry powder. 
     
     
         13 . The food product of  claim 1 , wherein the fermentate includes a fermented yeast extract. 
     
     
         14 . The food product of  claim 1 , wherein the cellular mass component comprises the proteins, lipids, carbohydrates and metabolites of the non-viable fermenting organism. 
     
     
         15 . The food product of  claim 1 , wherein a flavor from the fermented fruit or vegetable extract is imparted into the fermentate. 
     
     
         16 . The food product of  claim 15 , wherein the fermented fruit or vegetable extract is selected from the group consisting of fermented onion extract, fermented potato extract, fermented celery extract, fermented carrot extract, fermented chick pea extract, fermented tomato extract, fermented spinach extract, fermented pear extract, fermented pea extract, and fermented apple extract. 
     
     
         17 . The food product of  claim 16 , wherein the fermentate is a dry powder. 
     
     
         18 . The food product of  claim 15 , wherein the fermented fruit or vegetable extract is onion extract or apple extract, and the fermentate is a dry powder. 
     
     
         19 . The food product of  claim 15 , wherein the flavor is onion flavor. 
     
     
         20 . The food product of  claim 15 , wherein the flavor is apple flavor.