Antimicrobial Strain Composition via Multi-Strain Fermentation
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Solution Overview
Problem
Current antimicrobial substances, such as antibiotics, indiscriminately target both harmful and beneficial microorganisms, leading to damage to the microbiome and issues like antibiotic resistance, necessitating an alternative with selective inhibitory or killing activity against a wide range of harmful microorganisms while sparing beneficial ones.
Innovation Solution
A method involving the preparation of an antimicrobial strain composition using milk, a raw egg, and a plant part, involving fermentation with specific microorganisms like Lactobacillus, Bifidobacterium, Acetobacter, Rhizopus, Aspergillus, and Saccharomyces, which results in a composition with anti-mould activity and a pH≤3.0, capable of growth and inhibitory activity against harmful microorganisms.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If antibiotics are used to destroy harmful bacteria, then antibacterial effectiveness is improved, but beneficial bacteria are also destroyed and antibiotic resistance develops
Solution Approach 1:
The patent segments the antimicrobial action into specific strain compositions that selectively target harmful microorganisms while sparing beneficial ones. Instead of using broad-spectrum antibiotics that destroy all susceptible bacteria, the invention uses specific fermented dairy compositions with particular microbial strains that provide targeted antimicrobial activity against pathogens like Candida albicans and harmful bacteria while maintaining the beneficial microbiome.
Solution Approach 2:
The invention applies local quality by using specific microbial strains with localized antimicrobial properties. The fermented dairy composition contains specific strains (such as Lactobacillus, Bifidobacterium, and other probiotic strains) that produce antimicrobial substances targeted at specific harmful microorganisms, rather than indiscriminately affecting all bacteria. This allows the composition to have different effects on different microorganism types - harmful to pathogens, beneficial to healthy flora.
2Object-affected harmful factors
If natural antimicrobial materials are used, then selectivity towards beneficial microorganisms is improved, but the composition complexity increases
Solution Approach 1:
The patent applies universality by creating a fermented dairy composition that performs multiple functions simultaneously. The composition provides probiotic benefits, produces antimicrobial substances, maintains acidification, and offers prebiotic effects all in one product. The multi-strain formulation includes lactobacilli, bifidobacteria, and other beneficial microbes that work together to provide broad-spectrum antimicrobial activity while maintaining simplicity in application - the composition can be used directly as a functional food or supplement without complex preparation or combination of separate products.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The composition effectively inhibits or kills harmful microorganisms like mould without harming beneficial microorganisms, demonstrating anti-mould activity and maintaining a pH suitable for fermentation, thus providing a safe and effective antimicrobial solution.
Implementation Method 1
providing a dairy composition comprising milk, a fermentable sugar, and edible starters from each of Lactobacillus, Bifidobacterium and Acetobacter
Implementation Method 2
combining a first aliquot of the dairy composition (part A) with Rhizopus oryzae, Aspergillus niger and/or Aspergillus oryzae, and an edible starter from Saccharomyces, and conducting fermentation so as to enable the part A composition to substantially turn into a milk curd
Implementation Method 3
combining a second aliquot of the dairy composition (part B) with a raw egg, conducting fermentation so that eggshell substantially dissolves into the part B composition
Implementation Method 4
conducting fermentation so that eggshell substantially dissolves into the part B composition, making an opening on an eggshell membrane(s) without substantially affecting the construction of the eggshell membrane(s), and continuing fermentation of the part B composition until appearance of calcium particles on an inner surface of the eggshell membrane(s)
Implementation Method 5
allowing the AB composition to ferment until a microbial membrane that is capable of growth develops on top of the AB composition and a liquid part forms underneath, and the liquid part is demonstrated anti-mould activity and has a pH≤about 3.0
Data Source
AI summary
Here disclosed is a method of preparing an antimicrobial strain composition from milk, a raw egg and a plant part, which includes the following steps: 1) providing a dairy composition comprising milk, a fermentable sugar, and edible starters from each of Lactobacillus, Bifidobacterium and Acetobacter, combining a first aliquot of the dairy composition (part A) with Rhizopus oryzae, Aspergillus niger and/or Aspergillus oryzae, and an edible starter from Saccharomyces, and conducting fermentation so as to enable the part A composition to substantially turn into a milk curd, 3) combining a second aliquot of the dairy composition (part B) with a raw egg, conducting fermentation so that eggshell substantially dissolves into the part B composition, making an opening on an eggshell membrane(s) without substantially affecting the construction of the eggshell membrane(s), and continuing fermentation of the part B composition until appearance of calcium particles on an inner surface of the eggshell membrane(s), 4) combining the part A composition obtained from step 2) and the part B composition obtained from step 3), and introducing thereinto the plant part and a fermentable sugar, so as to form an AB composition wherein casein is located on top of the AB composition, and 5) allowing the AB composition to ferment until a microbial membrane that is capable of growth develops on top of the AB composition and a liquid part forms underneath, and the liquid part is demonstrated anti-mould activity and has a pH≤about 3.0.