Fermented Milk Lactose Degradation EPS Production
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Solution Overview
Problem
Existing methods for producing fermented milk do not effectively increase the amount of exopolysaccharides (EPS) generated by lactic acid bacteria, which are crucial for the stability and health benefits of fermented milk.
Innovation Solution
The production method involves degrading lactose in raw material milk to a concentration of no more than 2.5% before fermentation, using a lactose-degrading enzyme, and then fermenting the milk with Lactobacillus bulgaricus to increase the EPS content and bacterial count.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If conventional fermentation methods are used with normal lactose concentration in raw material milk, then the fermentation process is simple and fast, but the amount of EPS generated by lactic acid bacteria is insufficient
Solution Approach 1:
The patent applies preliminary action by pre-treating the raw material milk to adjust the lactose concentration to 2% or less before adding the lactic acid bacteria starter. This preliminary step ensures that when fermentation begins, the bacteria are in an optimal environment for EPS production, thereby resolving the contradiction by preparing the substrate in advance to maximize EPS yield without complicating the core fermentation process
Solution Approach 2:
The patent changes the key parameter of lactose concentration from normal levels to 2% or less in the raw material milk. This parameter change creates optimal conditions for EPS production by lactic acid bacteria, directly addressing the contradiction between EPS quantity and process complexity by optimizing a single critical parameter
2Quantity of substance
If phosphate is added to extend the pH buffer period during fermentation, then the amount of EPS generated increases, but the composition of fermented milk becomes more complex and cost increases
Solution Approach 1:
The patent extracts and removes the need for phosphate addition by instead controlling the lactose concentration parameter. This extraction of the phosphate requirement simplifies the process while achieving the same goal of extending the effective fermentation period and maximizing EPS production, thereby resolving the contradiction between EPS quantity and process complexity
Solution Approach 2:
The patent changes the approach from adding chemical buffers (phosphate) to controlling the substrate parameter (lactose concentration). This parameter change achieves pH buffer extension through metabolic control rather than chemical addition, resolving the contradiction by optimizing a natural parameter instead of adding complex ingredients
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 method results in fermented milk with significantly higher EPS content and Lactobacillus bulgaricus count compared to conventional methods, enhancing the product's stability and health benefits.
Implementation Method 1
at least part of lactose included in the prepared raw material milk is degraded using a lactose-degrading enzyme
Implementation Method 2
a lactic acid bacterium is added to the raw material milk in which at least part of lactose is degraded, and the raw material milk to which the lactic acid bacterium is added is fermented
Data Source
AI summary
In a preparation step, raw material milk is prepared. In a lactose degradation step, at least part of lactose included in the prepared raw material milk is degraded using a lactose-degrading enzyme. The lactose concentration in the raw material milk in which lactose is degraded is not more than 2.5% by mass with respect to a total amount of the raw material milk. A lactic acid bacterium is added to the raw material milk in which at least part of lactose is degraded, and the raw material milk to which the lactic acid bacterium is added is fermented.