Compound Microbial Inoculum for Bacteriostatic Yogurt Fermentation
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Solution Overview
Problem
Current probiotic yogurt strains are ineffective in inhibiting pathogenic bacteria causing diarrhea and do not maintain optimal yogurt quality characteristics such as acidity, water holding capacity, and flavor.
Innovation Solution
A compound microbial inoculum comprising Lacticaseibacillus rhamnosus FMBL L23004 CNN and Lactiplantibacillus plantarum FMBL L23036 CNN is used to ferment yogurt, enhancing bacteriostatic effects against pathogens like Escherichia coli and Salmonella, while maintaining desirable yogurt qualities.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If traditional probiotic strains are used for yogurt fermentation, then yogurt quality characteristics (acidity, water holding capacity, flavor) are maintained, but the ability to inhibit pathogenic bacteria causing diarrhea is insufficient
Solution Approach 1:
The patent combines multiple probiotic strains (Lacticaseibacillus rhamnosus, Lactiplantibacillus plantarum, and other lactic acid bacteria) into a compound microbial inoculum. This combination synergistically enhances the bacteriostatic effect against pathogenic bacteria while maintaining optimal yogurt quality characteristics through the coordinated action of different strains.
Solution Approach 2:
The invention uses a composite microbial inoculum containing multiple bacterial strains with complementary functions. This composite approach allows the system to simultaneously achieve strong pathogen inhibition and preserve yogurt quality parameters such as acidity, water holding capacity, and flavor profile.
2Reliability
If single-strain probiotic cultures are used, then yogurt fermentation is simple and quick, but the anti-diarrhea capability and bacteriostatic effect are limited
Solution Approach 1:
The patent merges multiple probiotic strains into a single compound inoculum formulation. This combination approach enhances anti-diarrhea capability and bacteriostatic effect through synergistic interactions between strains, while the formulation remains practical for industrial application.
Solution Approach 2:
The compound microbial inoculum is designed to perform multiple functions simultaneously: fermenting milk to produce yogurt, inhibiting pathogenic bacteria, and maintaining yogurt quality characteristics. This multi-functionality is achieved through the coordinated action of different bacterial strains within the same inoculum.
3Reliability
If high doses of probiotics are used to enhance bacteriostatic effect, then pathogen inhibition improves, but the impact on yogurt quality characteristics becomes less optimal
Solution Approach 1:
The patent combines multiple strains in specific proportions to achieve enhanced bacteriostatic effect without compromising yogurt quality. The synergistic interaction between strains allows for effective pathogen inhibition at optimized probiotic doses that maintain yogurt quality characteristics.
Solution Approach 2:
The invention optimizes the composition parameters of the microbial inoculum, including the ratios of different bacterial strains and their respective concentrations. This parameter optimization enables the system to achieve strong bacteriostatic effect while maintaining precise control over yogurt quality parameters such as pH, acidity, and texture.
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 compound inoculum effectively prevents and treats diarrhea by inhibiting pathogenic bacteria and improves yogurt texture, acidity, and flavor, ensuring higher probiotic activity and better storage properties.
Implementation Method 1
Fermented milk is a product made from raw cow (sheep) milk or milk powder, which is sterilized and fermented by specific microorganisms, resulting in a decrease in pH value
Implementation Method 2
Probiotics can treat diarrhea caused by pathogens by maintaining or improving the balance of the intestinal microbiota, and their mechanism may be related to inhibiting the colonization of harmful bacteria by competing for nutrients and producing antibacterial compounds
Data Source
AI summary
The present disclosure relates to the field of biotechnology, in particular to a compound microbial inoculum with bacteriostatic effect and use thereof in the preparation of yogurt. The compound microbial inoculum includes Lacticaseibacillusrhamnosus FMBL L23004 CNN and Lactiplantibacillus plantarum FMBL L23036 CNN, wherein the Lacticaseibacillus rhamnosus FMBL L23004 CNN was deposited on 26 Jun. 2023 at China Center for Type Culture Collection (CCTCC) under accession number CCTCC NO: M 20231099; and the Lactiplantibacillus plantarum FMBL L23036 CNN was deposited on 26 Jun. 2023 at CCTCC under accession number CCTCC NO: M 20231101. The compound microbial inoculum has the effect of preventing and/or treating diarrhea, and the compound microbial inoculum also has antibiotic sensitivity; and as a yogurt starter, the compound microbial inoculum allows yogurt obtained by fermentation to have higher probiotic activity.