Lactic Acid Bacteria Biopreservative Composition for Food Safety
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Solution Overview
Problem
Current food preservation methods, including chemical preservatives, are inadequate in inhibiting pathogenic microorganisms while maintaining organoleptic properties and extending shelf life, as they either pose health risks or cause undesirable changes in food quality.
Innovation Solution
A biopreservative composition comprising a consortium of lactic acid bacteria, including homofermentative and heterofermentative strains, combined with an activating agent like starch, which inhibits pathogenic microorganisms effectively while maintaining or improving food quality.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If chemical preservatives (e.g. nitrites and nitrates) are used, then pathogenic microorganism growth is inhibited, but carcinogen potential in humans increases and complete inhibition is not achieved
Solution Approach 1:
The patent changes the chemical parameters by using biopreservatives (lactic acid, bacteriocins) instead of chemical preservatives (nitrites, nitrates). This parameter substitution maintains pathogenic microorganism inhibition while eliminating carcinogen potential, directly resolving the technical contradiction between reliability and harmful factors.
Solution Approach 2:
The patent employs naturally occurring biopreservatives produced by lactic acid bacteria rather than persistent chemical preservatives. These biopreservatives are naturally degraded and eliminated from the system, providing temporary but effective protection without long-term harmful accumulation, thus resolving the contradiction between effective inhibition and harmful effects.
2Reliability
If natural preservatives (e.g. ascorbic acid and lactic acid) are used, then pathogenic microorganism growth is inhibited, but organoleptic alterations occur due to high concentration requirements
Solution Approach 1:
The patent uses a composite biopreservative system comprising multiple components: lactic acid, bacteriocins (nisin, lactococcin), and other antimicrobial substances produced by lactic acid bacteria. This composite approach provides synergistic inhibition of pathogens at lower concentrations, preventing organoleptic alterations while maintaining effective pathogen control.
Solution Approach 2:
The lactic acid bacteria produce multiple types of preservative substances simultaneously (lactic acid, bacteriocins, hydrogen peroxide, diacetyl). This multi-functionality allows the system to inhibit various pathogenic microorganisms effectively at lower concentrations than single preservatives, thereby maintaining organoleptic properties while achieving reliable pathogen inhibition.
3Reliability
If high concentration of natural preservatives is used, then pathogenic microorganism growth is inhibited, but organoleptic alterations and food quality degradation occur
Solution Approach 1:
The patent changes the concentration parameter by using a multi-component biopreservative system that achieves pathogen inhibition at lower total concentrations compared to single natural preservatives. The synergistic interaction among lactic acid, bacteriocins, and other antimicrobial substances allows effective inhibition without the high concentrations that cause organoleptic alterations.
Solution Approach 2:
The biopreservatives are naturally produced and naturally degraded in the food system. Lactic acid is metabolized, bacteriocins are protein-based and degraded by proteases, providing temporary but effective protection against pathogens without persistent high concentrations that would cause harmful organoleptic alterations to the food.
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 biopreservative composition effectively inhibits pathogenic bacteria for extended periods, maintains organoleptic properties, and extends the shelf life of food products without adverse effects on taste or texture.
Implementation Method 1
Biopreservatives are substances biologically produced by microorganisms (starters crops) that have proven lethal to pathogens
Data Source
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AI summary
The invention relates to a food biopreservative composition comprising a consortium of lactic acid bacteria comprising at least one homofermentative lactic acid bacteria; at least one heterofermentative lactic acid bacteria and an activating agent. The biopreservative composition inhibits the growth of pathogens such as Salmonella, E. coll, Staphylococcus aureus, Listena monocytogenes, Aspergillus niger and Aspergillus flavus and can prolong the shelf-life of processed and unprocessed food.