Lactobacillus Ferment Stabilization via pH Adjustment
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Solution Overview
Problem
The production of bacterial ferments from Lactobacillus species faces challenges in stability, microbial contamination, and aesthetic properties, particularly in achieving a low bacterial count and maintaining biological activity for cosmetic and pharmaceutical applications without using harsh chemicals.
Innovation Solution
A method involving culturing Lactobacillus species for 24 hours, centrifugation, addition of lactic acid to lower the pH, stabilization with preservatives and multifunctional compounds, and optional filtering to produce a bacterial ferment with minimal residual microbial count and retained biological activity.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If the bacterial ferment is produced by conventional methods, then the production process is simple, but the bacterial count remains high and product stability is poor
Solution Approach 1:
The patent applies preliminary action by adding lactic acid before final product formulation to reduce bacterial count. The pH adjustment is performed as a pre-treatment step prior to adding preservatives and other cosmetic ingredients, allowing the system to achieve both low bacterial counts and product stability without requiring complex terminal sterilization processes.
Solution Approach 2:
The patent utilizes parameter changes by adjusting the pH of the ferment to below 4.0 through lactic acid addition. This pH parameter change creates an environment that suppresses bacterial growth while preserving the biological activity of active ingredients, thereby improving product stability without compromising functionality.
2Quantity of substance
If harsh chemicals are used to reduce bacterial count, then the bacterial count decreases, but the biological activity and aesthetic properties deteriorate
Solution Approach 1:
The patent converts the harmful effect of lactic acid (which could damage biological molecules at high concentrations) into a beneficial effect by using it at controlled low concentrations to adjust pH. This approach reduces bacterial count through pH modification rather than through harsh chemical sterilization, thereby maintaining biological activity and aesthetic properties of the ferment.
Solution Approach 2:
The patent uses lactic acid as an intermediary substance to mediate between the need for bacterial reduction and the need to preserve biological activity. Rather than using direct sterilizing agents that would damage active ingredients, lactic acid serves as a gentle pH-adjusting intermediary that indirectly reduces bacterial populations while maintaining the integrity of biological molecules.
3Quantity of substance
If the pH is lowered to reduce bacterial count, then the bacterial count decreases, but the biological activity may be affected
Solution Approach 1:
The patent applies partial action by making a moderate pH adjustment to below 4.0 rather than extreme acidification. This partial pH change is sufficient to reduce bacterial count by creating an unfavorable environment for bacterial growth, while remaining within a pH range that preserves the biological activity of active ingredients such as peptides and vitamins.
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 method achieves a significant reduction in bacterial count by 9 orders of magnitude, maintaining biological activity and desirable color, while ensuring product stability and compliance with regulatory requirements.
Implementation Method 1
adding lactic acid to the supernatant obtained from step b) in an amount sufficient to lower the pH value of the supernatant
Implementation Method 2
separating the mixture via centrifugation
Data Source
AI summary
A bacterial ferment obtained by a method including the following steps: (a) culturing Lactobacillus species in at least one growth medium for at least 24 hours; (b) separating the mixture via centrifugation; (c) adding lactic acid to the supernatant obtained from step b) in an amount sufficient to lower the pH value of the supernatant; (d) stabilizing the resulting mixture with the addition of at least one preservative and/or at least one multifunctional; and optionally (e) filtering the mixture to remove any final precipitation.