Cheese Starter Culture Using Lacticin to Inhibit Pathogens
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
The dairy industry faces challenges in producing minimally processed Swiss-type cheeses that are free from artificial preservatives, particularly in preventing the growth of Listeria spp. and Clostridia spp., as existing methods using lysozyme, nitrate, or bactofugation are inefficient, environmentally harmful, or legally undesirable.
Innovation Solution
A method involving the use of dairy Propionibacteria and a source of lacticin, where a starter culture comprising a strain of dairy Propionibacteria and a lactic acid bacteria capable of producing lacticin is inoculated into cheese precursors, effectively preventing the outgrowth of unwanted microorganisms like Clostridium tyrobutyricum without the need for nitrate rinsing or bactofugation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If lysozyme or nitrate is added to cheese milk, or nitrate rinsing of curd is performed, then growth of Listeria spp. and Clostridia spp. is prevented, but environmental harm and legal undesirability increase
Solution Approach 1:
The patent introduces bacteriocins produced by lactic acid bacteria as intermediary substances that mediate the inhibition of pathogenic bacteria. These naturally produced antimicrobial compounds replace synthetic preservatives like nitrate and lysozyme, achieving pathogen control without environmental harm or legal issues associated with artificial additives.
Solution Approach 2:
The system enables self-service by utilizing the natural bacteriocin production capability of lactic acid bacteria already present in the cheese-making process. The bacteria automatically produce antimicrobial compounds as part of their metabolic activity, eliminating the need for external addition of preservatives and creating a self-regulating protective mechanism against pathogens.
2Reliability
If bactofugation is used to prevent spore contamination, then pathogen outgrowth is reduced, but process time increases and equipment investment is required
Solution Approach 1:
The patent applies preliminary action by incorporating bacteriocin-producing lactic acid bacteria into the starter culture before cheese production begins. These bacteria establish themselves and start producing antimicrobial compounds during the early stages of cheese-making, creating protective conditions before pathogenic spores can germinate and grow, thereby eliminating the need for subsequent bactofugation steps.
3Reliability
If nitrate rinsing or addition is performed to eradicate spores, then pathogen control is improved, but health concerns and legal requirements are violated
Solution Approach 1:
The patent converts the natural metabolic activity of lactic acid bacteria into a beneficial antimicrobial effect. By harnessing the bacteria's endogenous bacteriocin production, the system achieves spore eradication without introducing harmful external substances like nitrate, thus converting a potentially harmful chemical approach into a beneficial biological mechanism.
4Reliability
If multiple preservative measures are implemented, then pathogen prevention is enhanced, but device complexity and process steps increase
Solution Approach 1:
The patent applies universality by designing a starter culture system that performs multiple functions simultaneously: lactic acid production for acidification, bacteriocin production for pathogen inhibition, and competitive exclusion of harmful bacteria. This multi-functional approach consolidates what would otherwise require separate preservative addition steps into a single integrated biological system.
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
This approach effectively inhibits the growth of unwanted microorganisms while maintaining the activity of dairy Propionibacteria, reducing the need for additional preservatives and improving process efficiency, resulting in safer and more environmentally friendly cheese production.
Implementation Method 1
Bacteriocins are ribosomally synthesized anti-microbial compounds that are produced by many different bacterial species. Lacticin is a known bacteriocin... and is known to be active against Gram-positive bacteria
Implementation Method 2
using a source of lacticin as bacteriocin was effective to prevent outgrowth of Clostridium tyrobutyricum
Implementation Method 3
inoculating a precursor with a starter culture comprising a strain of dairy Propionibacteria
Data Source
AI summary
The invention relates to an improved method for the production of curd and for the production of cheese from said curd, in particular a Swiss-type cheese, wherein a precursor is inoculated with a starter culture comprising a strain of dairy Propionibacteria, a strain of lactic acid bacteria and a source of lacticin. The invention further relates to curds and cheeses obtainable by the method as well as to a starter culture for producing a cheese, comprising a strain of dairy Propionibacteria, a strain of lactic acid bacteria and a source of lacticin.