Lactic Acid Bacteria Composition for Low-Temperature Fermented Milk

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Solution Overview

Problem

Conventional methods for suppressing acid production in fermented milk at low temperatures require specific bacterial strains, limiting flavor and physical properties, and result in prolonged fermentation times and reduced viable cell counts of Lactobacillus delbrueckii subsp. bulgaricus during storage.

Innovation Solution

A lactic acid bacteria composition comprising Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus carrying the prtS gene, and Streptococcus thermophilus not carrying the prtS gene, which maintains viable cell count and suppresses pH decrease and acidity increase during low-temperature storage, allowing for shorter fermentation times and adjustable flavor and physical properties.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Object-affected harmful factors

If specific bacterial strains are used to suppress acid production at low temperatures, then acidity increase is suppressed, but flavor and physical properties become limited

Engineering Contradiction:

Improveacidity increaseVSAvoidflavor and physical properties

Core Design Contradiction:

Object-affected harmful factorsVSAdaptability or versatility

Solution Approach 1:

The patent combines three different lactic acid bacteria strains (Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, and Lactococcus lactis) into a single composition. This merging allows the system to achieve multiple functions: suppressing low-temperature acid production while maintaining diverse flavor profiles and physical properties that would be limited when using a single specific strain.

Inventive Principle:

Principle #5Merging (Combining)

2Object-affected harmful factors

If low acid-producing Streptococcus thermophilus is used, then pH decrease and acidity increase are suppressed, but fermentation time is prolonged

Engineering Contradiction:

ImprovepH decrease and acidity increaseVSAvoidfermentation time

Core Design Contradiction:

Object-affected harmful factorsVSLoss of time

Solution Approach 1:

The patent merges multiple lactic acid bacteria strains with different metabolic characteristics. The combination includes strains with varying acid production rates, allowing the system to achieve both pH control and efficient fermentation completion within a reasonable time frame, resolving the contradiction between suppressing acidity and maintaining fermentation speed.

Inventive Principle:

Principle #5Merging (Combining)

Solution Approach 2:

The patent changes the compositional parameters of the bacterial consortium by selecting specific strains with particular properties (e.g., cold-sensitive acid production, polysaccharide production). By adjusting the types and ratios of bacteria in the composition, the system optimizes both the suppression of low-temperature acidification and the efficiency of the fermentation process.

Inventive Principle:

Principle #35Parameter changes

3Productivity

If viable cell count of Lactobacillus delbrueckii subsp. bulgaricus is increased, then fermentation ability is improved, but cell count decreases during low-temperature storage

Engineering Contradiction:

Improvefermentation abilityVSAvoidviable cell count during storage

Core Design Contradiction:

ProductivityVSStability of the object's composition

Solution Approach 1:

The patent combines Lactobacillus delbrueckii subsp. bulgaricus with other lactic acid bacteria strains that can compensate for its low-temperature cell count decline. The synergistic interaction in the mixed composition maintains overall fermentation ability while the other strains help preserve the viable cell count during storage, resolving the contradiction between initial productivity and storage stability.

Inventive Principle:

Principle #5Merging (Combining)

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 combination effectively maintains Lactobacillus delbrueckii subsp. bulgaricus cell count, suppresses pH decrease and acidity increase, and ensures smooth physical properties in fermented milk even after low-temperature storage, while shortening fermentation time.

Implementation Method 1

lactic acid bacteria such as Streptococcus thermophilus can produce lactic acid by fermentation even at low temperatures

Methodology Applied

Scientific EffectFermentation: Fermentation

Implementation Method 2

a lactic acid bacteria composition comprising Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus carrying the prtS gene, and Streptococcus thermophilus not carrying the prtS gene, which maintains viable cell count and suppresses pH decrease and acidity increase during low-temperature storage

Methodology Applied

Scientific EffectCold-sensitive metabolic regulation:

Data Source

PatentEP4582533A1Lactic acid bacterium composition and production method of fermented milk

Publication Date: 2025.07.09 MEIJI CO LTD

AI summary

A lactic acid bacteria composition comprising: Lactobacillus delbrueckii subsp. bulgaricus; Streptococcus thermophilus carrying a prtS gene; and Streptococcus thermophilus not carrying a prtS gene.