Rapid postbiotics profiling with portable Raman spectrometer during fermentation

Overview

This solution addresses the challenge of monitoring postbiotics (PB)—beneficial metabolic compounds produced by lactic acid bacteria—during fermentation and after incorporation into food products. Current approaches rely on post-fermentation metabolic analysis, which prevents real-time adjustments that could optimize postbiotic yields and tailor production to specific health benefits.

The proposed approach uses a portable Raman spectrometer to enable rapid, real-time profiling of postbiotics throughout the fermentation process and after they have been incorporated into food products such as extruded lentil-based snacks. This allows producers to monitor and maximize postbiotic production, ensure batch-to-batch consistency, and verify desired postbiotic profiles and quantities in finished products.

Technical specifications

• Portable Raman spectrometer used for in-process and post-fermentation profiling of postbiotics
• Application with lactic acid bacteria strains grown in a solid-state fermenter using lentil flour as substrate
• Real-time metabolic profiling during fermentation, enabling adjustments to maximize postbiotic production
• Post-incorporation monitoring of postbiotics in extruded lentil-based snack products
• Comparison of Raman-based profiles against conventional metabolomics to establish a validated baseline
• Designed for consistency monitoring during and after production of postbiotic-containing foods

Technology readiness level

This technology is at an early research and validation stage. Future validation involves growing lactic acid bacteria in a solid-state fermenter with lentil flour substrate, collecting samples during fermentation for conventional metabolic profiling, and comparing results with portable Raman spectrometer profiles to establish a baseline. Subsequent validation will incorporate the fermented product into extruded lentil-based snacks and monitor postbiotic profiles using both Raman and conventional methods. The ultimate goal is to design a system capable of monitoring postbiotic-containing foods for consistency and desired postbiotic profiles and quantities during and after production.