Autolysin-Modified Bacterial Strains for Phage-Resistant Fermentation
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Solution Overview
Problem
Existing bacterial strains used in the food industry are susceptible to bacteriophage infections, leading to production failures and disruptions in fermentation processes, with current strategies to minimize phage infection being inadequate.
Innovation Solution
Modifying bacterial strains to reduce the activity and expression of the autolysin gene, specifically through mutations or deletions, to confer resistance to bacteriophages such as P335-like phage D6867, while maintaining commercially acceptable milk acidification kinetics.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If bacterial strains are used in fermentation processes, then production of fermented products is achieved, but susceptibility to bacteriophage infection occurs leading to production failures
Solution Approach 1:
The patent applies parameter changes by modifying the autolysin gene (amyE) through specific mutations (e.g., point mutations, deletions, or truncations) to alter the bacterial cell wall structure. This genetic parameter change confers resistance to bacteriophage infection while preserving the bacteria's fermentative capabilities, thus resolving the contradiction between productivity and reliability
2Object-affected harmful factors
If autolysin gene activity is reduced to confer phage resistance, then sensitivity to bacteriophage decreases, but milk acidification kinetics may be affected
Solution Approach 1:
The patent applies local quality by implementing site-specific mutations in the autolysin gene that selectively affect the region involved in phage recognition and infection. By modifying only specific amino acid residues or domains of the autolysin protein responsible for phage binding, the bacteria gain phage resistance while maintaining the overall functionality of the autolysin enzyme in cell wall metabolism and milk acidification processes
Data Source
AI summary
A bacterial strain which has been which has been modified to reduce the activity and/or expression of autolysin, wherein said modified strain has reduced sensitivity to bacteriophage, bacterial compositions comprising the bacterial strain and use of the strain or composition in manufacture of a food or feed product.