GalK-Mutated Streptococcus Thermophilus for Low Browning Mozzarella
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Solution Overview
Problem
The production of mozzarella cheese often results in browning due to high galactose concentrations, leading to post-acidification issues and imbalances in dairy products, as existing Streptococcus thermophilus (ST) strains fail to effectively reduce galactose release during cheese manufacturing.
Innovation Solution
Development of novel deposited ST strains with specific mutations in the GalK gene, isolated through a unique method of sub-culturing in M17-gal broth, which significantly reduce galactose release in the presence of lactose, thereby minimizing browning and acidification imbalances.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If conventional Streptococcus thermophilus strains are used for cheese production, then acidification function is maintained, but browning occurs due to high galactose concentrations
Solution Approach 1:
The patent applies parameter changes by modifying the GalK gene to alter the metabolic behavior of S. thermophilus strains. Specifically, mutations in the GalK gene (such as G171R, S177P, or deletions) change the enzyme's kinetic parameters, reducing its ability to phosphorylate galactose and thereby decreasing galactose excretion by 50-70% compared to wild-type strains, while preserving acidification capability
Solution Approach 2:
The patent extracts the harmful function of galactose phosphorylation by targeting and mutating the GalK gene. By removing or disabling the galactokinase enzyme's activity through specific mutations, the strain no longer releases excess galactose that causes browning, while other metabolic functions remain intact
2Ease of manufacture
If existing ST strains are used, then production process is simple, but galactose release causes post-acidification problems
Solution Approach 1:
The patent changes the metabolic parameters of the bacterial strain by introducing GalK gene mutations. These mutations alter the enzyme kinetics of galactokinase, reducing galactose phosphorylation and subsequent galactose release, thereby preventing post-acidification issues without complicating the manufacturing process
3Shape
If conventional ST strains are used for mozzarella production, then cheese texture is achieved, but browning occurs during heating
Solution Approach 1:
The patent modifies the metabolic parameters of S. thermophilus through GalK gene mutations, specifically changing the enzyme's affinity and catalytic efficiency for galactose. This reduces galactose excretion into the cheese matrix, thereby preventing Maillard reaction browning during heating while preserving the strain's ability to produce proper cheese texture through acidification and other metabolic functions
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
These strains achieve a 50% reduction in galactose excretion, significantly reducing browning during cheese production and maintaining acidification capabilities, making them suitable for low browning mozzarella cheese and other dairy products.
Implementation Method 1
lactic acid bacteria are used intensively in order to bring about the acidification of milk (by fermentation)
Implementation Method 2
S. thermophilus (ST) strains with mutations in the GalK (galactokinase) gene generate a higher viscosity in fermented milk
Implementation Method 3
The browning phenomenon is believed to be due to the Maillard reaction where galactose as reducing sugar is reacting with amino acids/peptides
Data Source
AI summary
Deposited Streptococcus thermophilus (ST) strains that e.g. are suitable to be used in an improved method for the manufacture of low browning mozzarella cheese.