Patent Application
20190085277
The invention in general relates to probiotics. More specifically the invention relates to alcoholic beverage compositions comprising probiotic bacterium Bacillus coagulans and the method of brewing said alcoholic beverage.
Probiotics offer a wide range of health benefits. They are administered as a dietary supplement for the effective management of various diseases like gastrointestinal infections, inflammatory bowel disease, acute and chronic diarrhoea, constipation, abnormal intestinal fermentation, dysbiosis, functional abdominal pain, lactose intolerance, allergies, urogenital infections, cystic fibrosis, metabolic disorders, various cancers, reduction of antibiotic side effects, in oral health such as prevention of dental caries, periodontal diseases and oral malodour, maintenance of a good intestinal environment and balancing the intestinal flora by reducing harmful bacteria (Goldin B R (1998) Health benefits of probiotics, The British Journal of Nutrition 80(4):S203-7; Singh et al., (2013) Role of probiotics in health and disease: a review, JPMA. The Journal of the Pakistan Medical Association, 63(2):253-25).
Consuming alcohol on the pretext of socializing, relaxing and enjoying is on the rise, even with the knowledge that consuming excess alcohol has side effects on the health. Alcohol affects the gut by disturbing intestinal absorption of nutrients including several important vitamins. Studies also report that alcohol significantly modulates the mucosal immune system of the gut (Bode et al.,(2003) Effect of alcohol consumption on the gut, Best Practice & Research Clinical Gastroenterology; 17(4):575-592). Alcohol consumption also modifies the gut microflora thereby neutralizing the beneficial effects, the gut microbes provide to the overall health (Bob Roehr, 2016, Drinking Causes Gut Microbe Imbalance Linked to Liver Disease, The Scientific American, https://www.scientificamerican.com/article/drinking-causes-gut-microbe-imbalance-linked-to-liver-disease/, accessed 10 Sep. 2018).
There have been many efforts on reversing the effect of alcohol on the gut microflora. Probiotic supplementation has been found to be effective in restoring bowel flora and improving live enzymes in alcohol induced liver damage and hepatotoxicity (Kirpich et al. (2008) Probiotics restore bowel flora and improve liver enzymes in human alcohol-induced liver injury: a pilot study; Alcohol; 42(8):675-682). A Beer, with probiotics present within was also developed to ward off the harmful effects on beer consumption in the gut flora (SC 10201702468S, PROBIOTIC SOUR BEER). However, developing a alcoholic drink with live probiotics is a difficult task since the presence of acidic conditions hinder the growth and survival of the probiotics. The property of the probiotic, in sustaining the harmful conditions also plays a major role in developing an alcoholic beverage containing probiotics. There still exists an unmet industrial need to find a suitable probiotic strain for the development of an alcoholic beverage containing probiotics. The present invention solves the above problem by disclosing an alcoholic beverage composition containing Bacillus coagulans, with increased recovery, tolerability, compatibility and viability of spores and vegetative cells of probiotic bacteria Bacillus coagulans and the method of brewing the same.
It is the principle objective of the invention to disclose an alcoholic beverage composition containing probiotic bacteria Bacillus coagulans.
It is another objective of the invention to disclose a method of brewing an alcoholic beverage composition containing probiotic bacteria Bacillus coagulans.
The present invention solves the above objective and provides further related advantages.
The present invention discloses an alcoholic beverage composition comprising Bacillus coagulans in the form of spores or bacterium wherein said spore or bacterium exhibit high recovery, tolerability, compatibility and viability of spores and vegetative cells after brewing. The invention also discloses a method of brewing an alcoholic beverage composition comprising Bacillus coagulans wherein said spore or bacterium is added prior to fermentation, during fermentation and post fermentation.
Other features and advantages of the present invention will become apparent from the following more detailed description, taken in conjunction with the accompanying images, which illustrate, by way of example, the principle of the invention.
In a most preferred embodiment, the invention discloses an alcoholic beverage composition comprising Bacillus coagulans in the form of spores or bacterium wherein said spore or bacterium exhibit high recovery, tolerability, compatibility and viability of spores and vegetative cells after brewing. In a related embodiment, the alcoholic beverage is fermented and distilled. In another related embodiment, the alcoholic beverage is carbonated and non-carbonated.
In yet another related embodiment, the fermented alcoholic beverage is selected from the group consisting of, but not limited to, Beer, Ale, Barleywine, Bitter ale, Brown ale, Cask ale, Mild ale, Old ale, Pale ale, Scotch ale, Porter, Stout, Stock ale, Fruit beer, Beer, Lager, Pale lager, Bock, Maerzen/Oktoberfest Beer, Pilsener, Schwarzbier, Sahti, Small beer, Wheat beer, Witbier, Cauim, Chicha, Cider, Perry, Plum jerkum, Desi daru, Huangjiu, Icariine Liquor, Kasiri, Kilju, Kumis, Mead, Nihamanchi, Palm wine, Parakari, Pulque, Sakurá, Sake, Sonti, Tepache, Tiswin, Tonto, Wine, Fortified wine, Port, Madeira, Marsala, Sherry, Vermouth Vinsanto, Fruit wine, Table wine, Sangria, Sparkling wine, Champagne.
In another related embodiment, the distilled alcoholic beverage is selected from the group consisting of, but not limited to, Spirits, Absinthe, Akvavit, Applejack, Arak, Arrack, Awamori, Baijiu, Borovička, Brandy, Armagnac, Cognac, Fruit brandy, Eau-de-vie (French), Schnapps-Obstwasser (German), Damassine, Himbeergeist, Kirsch, Poire Williams, Williamine, Cachaça, Gin, Damson gin, Sloe gin, Horilka, Kaoliang, Maotai, Metaxa, Mezcal, Neutral grain spirit, Ogogoro, Ouzo, Palinka, Pisco, Poitín, Raki, Rakia, Slivovitz, Rum, Shochu, Singani, Soju, Tequila, Ţuică, Vodka, Whisky, Bourbon whiskey, Canadian whisky, Irish whiskey, Japanese whisky, ManX Spirit, Rye whiskey, Scotch whisky, Tennessee whiskey, Liqueurs
The another embodiment the alcohol content of the beverage composition is between 1% to 43%.
In an embodiment the Bacillus coagulans strain is preferably Bacillus coagulans MTCC 5856, and strains derived from Bacillus coagulans ATCC 31248 and Bacillus coagulans ATCC 7050. In another related aspect, the Bacillus coagulans live spores/vegetative cells are present in the alcoholic beverages at a concentration of 1×106 to 1×1012 cfu.
In another preferred embodiment, the composition containing alcoholic beverage and Bacillus coagulans is used for therapeutic management of diseases selected from the group consisting of, but not limited to, like gastrointestinal infections, inflammatory bowel disease, acute and chronic diarrhoea, constipation, abnormal intestinal fermentation, dysbiosis, functional abdominal pain, lactose intolerance, allergies, urogenital infections, cystic fibrosis, metabolic disorders, various cancers, reduction of antibiotic side effects, in oral health such as prevention of dental caries, periodontal diseases and oral malodour, maintenance of a good intestinal environment and balancing the intestinal flora by reducing harmful bacteria.
In another preferred embodiment, the invention discloses a method of brewing alcoholic beverage with Bacillus coagulans, said method comprising steps of
In a related aspect, the Bacillus coagulans spores/vegetative cells are added during pre-fermentation, fermentation and post fermentation stages. In another related aspect, the Bacillus coagulans spores/vegetative cells are added during pre-fermentation stage at step a). In another related aspect, the Bacillus coagulans spores/vegetative cells are added during pre-fermentation stage at step e). In another related aspect, the Bacillus coagulans spores/vegetative cells are added during fermentation stage at step g). In another related aspect, the Bacillus coagulans spores/vegetative cells are added during secondary fermentation stage at step i). In another related aspect, the Bacillus coagulans spores/vegetative cells are added during post fermentation stage at step j). In another related aspect, the Bacillus coagulans spores/vegetative cells are added during post fermentation stage at step k).
In yet another related aspect, the alcoholic beverage is pasteurized at 60° C. after step i), followed by carbonation/no carbonation step after the addition of Bacillus coagulans spores.
In another related aspect, the Bacillus coagulans spores/vegetative cells exhibited increased viability and stability throughout the fermentation process.
The specific examples included herein below illustrate the aforesaid most preferred embodiments of the present invention
Methods: Beer samples were procured from local market manufactured by Kingfisher and whisky from McDowell's No. 1. The alcohol content in the Mild lager, Lager, and strong Beer was 3.345%, 3.48% and 4.81% respectively. In whisky the alcohol content was 42.8%. Bacillus coagulans MTCC 5856 (Commercially sold as LactoSpore®—from Sabinsa Corporation, NJ, USA) was added to the Beer (Mild lager, Lager, and strong Beer) and Whisky. Beer samples were carbonated and packed in 120 ml container and subjected for stability studies as per the guidelines of International Council for Harmonisation (ICH guidelines Q1A (R2) (ICH 2003). Description of the samples was done based on Visual and organoleptic methods. Specific gravity and pH was determined as per the United State Pharmacopoeia chapter USP<841> and <791> respectively. Other Aerobic micro-organism count was tested as per modified USP <61> method. Yeasts and molds count, Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, and Salmonella spp. were tested as per USP method chapter <61> and <62>. Enterobacteriaceae test as per USP chapter <2021> and Coliforms as per BAM, Chapter 4 was performed.
Table 1 and Table 2 discloses the Recovery and Tolerability of Bacillus coagulans MTCC 5856 spores in alcoholic beverages determined by standard pour plate method.
B. coagulans MTCC
coagulans MTCC
coagulans MTCC
B. coagulans MTCC
coagulans MTCC
coagulans MTCC
Stability Studies at Room temperature (25±2° C., 60%±5% Relative humidity) and accelerated conditions (40±2° C., 65%±5% Relative humidity) were also performed in to determine the stability of the probiotic composition in different alcoholic beverages. The tables 3-10 describe the stability studies of the alcoholic beverage containing probiotic bacteria Bacillus coagulans MTCC 5856.
Staphylococcus
aureus,
Pseudomonas
aeruginosa,
Salmonella spp.)
Staphylococcus
aureus,
Pseudomonas
aeruginosa,
Salmonella spp.)
Staphylococcus
aureus,
Pseudomonas
aeruginosa,
Salmonella spp.)
Staphylococcus
aureus,
Pseudomonas
aeruginosa,
Salmonella spp,)
Enterobacteriaceae
coli,
Staphylococcus
aureus,
Pseudomonas
aeruginosa,
Salmonella
Enterobacteriaceae
coli,
Staphylococcus
aureus,
Pseudomonas
aeruginosa,
Salmonella
Enterobacteriaceae
coli,
Staphylococcus
aureus,
Pseudomonas
aeruginosa,
Salmonella
Enterobacteriaceae
coli,
Staphylococcus
aureus,
Pseudomonas
aeruginosa,
Salmonella
Results of the stability studies of alcoholic beverages (beer and whisky) suggested that inclusion of probiotic strain B. coagulans MTCC 5856 did not affect the Specific gravity, pH and Alcohol content suggesting its compatibility and stability when stored at room temperature (25±2° C., 60%±5% Relative humidity) and accelerated conditions (40±2° C., 65%±5% Relative humidity).
Further, there was no significant change in the microbial parameter was observed suggesting that probiotic alcoholic beverage did not alter the microbial profile.
The different methods for brewing alcoholic beverage by adding probiotic bacterial Bacillus coagulans is disclosed herewith.
Method 1: Addition of Bacillus coagulans in pre-fermentation stage
The following flow chart describes the method of brewing alcoholic beverage by the addition of Bacillus coagulans at the stage of malting
The stability and viability of Bacillus coagulans spore/vegetative cells were tested. The results indicated that Bacillus coagulans showed increased stability (
Method 2: Addition of Bacillus coagulans in pre-fermentation stage at the stage of Hops addition
The following flow chart describes the method of brewing alcoholic beverage by the addition of Bacillus coagulans at the stage of hops addition
The stability and viability of Bacillus coagulans spore/vegetative cells were tested. The results indicated that Bacillus coagulans showed increased stability (
Method 3: Addition of Bacillus coagulans during fermentation
The following flow chart describes the method of brewing alcoholic beverage by the addition of Bacillus coagulans during the fermentation stage
The stability and viability of Bacillus coagulans spore/vegetative cells were tested. The results indicated that Bacillus coagulans showed increased stability (
Method 4: Addition of Bacillus coagulans during secondary fermentation
The following flow chart describes the method of brewing alcoholic beverage by the addition of Bacillus coagulans during the secondary fermentation stage
The stability and viability of Bacillus coagulans spore/vegetative cells were tested. The results indicated that Bacillus coagulans showed increased stability (
Method 5: Addition of Bacillus coagulans during Post fermentation stage at the step of carbonation
The following flow chart describes the method of brewing alcoholic beverage by the addition of Bacillus coagulans at the step of carbonation
The stability and viability of Bacillus coagulans spore/vegetative cells were tested. The results indicated that Bacillus coagulans showed increased stability (
Method 6: Addition of Bacillus coagulans during Post fermentation stage at the step of packing and pasteruization
The following flow chart describes the method of brewing alcoholic beverage by the addition of Bacillus coagulans at the step of packing and pasteruization
The stability and viability of Bacillus coagulans spore/vegetative cells were tested. The results indicated that Bacillus coagulans showed increased stability (
Method 7: Addition of Bacillus coagulans during Post fermentation stage
The following flow chart describes the method of brewing alcoholic beverage by the addition of Bacillus coagulans at the step of packing and pasteruization
The stability and viability of Bacillus coagulans spore/vegetative cells were tested. The results indicated that Bacillus coagulans showed increased stability at 25° C. (
The above results indicate that the Bacillus coagulans is stable and viable during the entire fermentation process and is the first go-to-probiotic to be added along with alcoholic beverages.
The deposit of biological material Bacillus coagulans SBC37-01 bearing accession number MTCC 5856, mentioned in the instant application has been made on 19 Sep. 2013 at Microbial Type Culture Collection & Gene Bank (MTCC), CSIR-Institute of Microbial Technology, Sector 39-A. Chandigarh-160036, India.
While the invention has been described with reference to a preferred embodiment, it is to be clearly understood by those skilled in the art that the invention is not limited thereto. Rather, the scope of the invention is to be interpreted only in conjunction with the appended claims.
| Number | Date | Country | Kind |
|---|---|---|---|
| 201741033477 | Sep 2017 | IN | national |
The present application is a PCT filing claiming priority from Indian provisional patent application number IN201741033477 filed on Sep. 21, 2017.
