Bacillus subtilis Maseca-1 Extract for Food Preservation
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Traditional methods for preserving food products, such as corn tortillas, face challenges in extending shelf life due to microbial spoilage caused by undesired microorganisms, which can lead to rapid fermentation and degradation.
Innovation Solution
The use of a novel spore-forming Bacillus subtilis Maseca-1 isolate and its antimicrobial peptides to inhibit the growth of bacteria, mold, and spore-forming microflora in food products, thereby extending storage times and reducing spoilage.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Duration of action of stationary object
If traditional preservation methods are used for corn tortillas, then the food can be maintained with simple processing, but the shelf life is short due to rapid microbial spoilage
Solution Approach 1:
The patent applies self-service by utilizing the natural antimicrobial properties of Bacillus subtilis Maseca-1 that are inherently present in the corn tortilla system. The bacteria produce bacteriocins and other antimicrobial substances that automatically inhibit spoilage microorganisms without requiring external intervention or complex preservation systems, allowing the food product to protect itself against microbial degradation
Solution Approach 2:
The patent employs parameter changes by modifying the microbial composition parameters of the food system. By introducing and cultivating Bacillus subtilis Maseca-1, the patent alters the microflora profile to favor beneficial bacteria while suppressing harmful spoilage organisms, thereby extending shelf life through controlled microbial ecology rather than chemical preservation
2Duration of action of stationary object
If antimicrobial agents are added to extend shelf life, then microbial growth is inhibited, but the complexity of the food system increases
Solution Approach 1:
The system achieves self-service by employing Bacillus subtilis Maseca-1 that naturally produces antimicrobial compounds within the food matrix itself. This eliminates the need for external antimicrobial additives or complex preservation systems, maintaining food simplicity while achieving shelf life extension through the bacteria's intrinsic protective capabilities
Solution Approach 2:
The patent applies universality by selecting a microorganism that performs multiple functions: Bacillus subtilis Maseca-1 serves as both a probiotic agent for gut health and an antimicrobial preservative against spoilage organisms. This multi-functionality reduces the need for separate preservation additives, simplifying the overall food system while extending storage time
3Duration of action of stationary object
If commercial organic acid additives are used to inhibit microbial growth, then shelf life is extended, but the natural composition of the food is altered
Solution Approach 1:
The patent applies self-service by using Bacillus subtilis Maseca-1 that naturally produces antimicrobial substances within the food system itself, rather than introducing external commercial organic acid additives. This maintains the natural composition and flavor profile of the tortilla while achieving shelf life extension through the bacteria's inherent protective mechanisms
Solution Approach 2:
The patent employs an intermediary approach by using Bacillus subtilis Maseca-1 as a biological mediator that produces antimicrobial compounds. This natural mediator replaces synthetic organic acid additives, preserving the food's natural composition while effectively inhibiting microbial growth and extending shelf life
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 Bacillus subtilis Maseca-1 extract effectively reduces microbial counts in corn flour, dough, and tortillas, leading to a significant extension of shelf life by inhibiting bacterial and mold growth, comparable to commercial organic acid additives.
Implementation Method 1
The lantibiotics are very active against pathogenic Gram positive bacteria (e.g., B. cereus) and fungi (e.g., A. flavus) that are directly responsible for some food borne illnesses. This class of peptides has the capacity to be used as a biopreservative to protect perishable food products from pathogen contamination
Implementation Method 2
In these compounds, the lipo-substituent plays a key role in disrupting the cell membrane, while the amphiphilic component exhibits disruptive hemolytic properties. These properties make them very strong antiviral and antibacterial compounds
Data Source
AI summary
Biologically pure cultures of Bacillus subtilis Maseca-1 strain were isolated from the pericarp of nixtamalized corn. The Bacillus Maseca-1 strain was characterized and found to produce peptides and/or other compounds that have antimicrobial activity. An extract prepared from the Bacillus Maseca-1 strain is active against microorganisms such as bacteria and mold and may be used as an agent to inhibit the growth of undesirable microorganisms and thereby prevent spoilage and extend the shelf life in foods.