Lactobacillus rhamnosus Strain Reduces Post-Acidification
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Solution Overview
Problem
Current bioprotective Lactobacillus rhamnosus strains exhibit high antifungal activity but also cause post-acidification, leading to undesirable pH changes in fermented milk products, which negatively impacts shelf life and sensory qualities.
Innovation Solution
Development of a new Lactobacillus rhamnosus strain, DSM 33515, which reduces post-acidification while maintaining high antifungal activity, achieved through extensive mutagenesis screening of strain DSM 32092, resulting in a strain that maintains a pH above 3.8 for 28 days at 25°C and inhibits mold growth.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If bioprotective Lactobacillus rhamnosus strains are used to inhibit mold growth, then antifungal activity is improved, but post-acidification increases causing undesirable pH changes
Solution Approach 1:
The patent applies parameter changes by modifying the physiological characteristics of Lactobacillus rhamnosus through mutagenesis and selection processes. Specific strains (DSM 33515, DSM 33516, DSM 33517) were selected that exhibit altered acid production parameters - maintaining antifungal activity while reducing post-acidification rates. This involves changing the metabolic parameter of acid production to achieve the desired balance between bioprotection and pH stability.
2Reliability
If Lactobacillus rhamnosus bacteria are added to fermented milk product, then mold growth is inhibited, but pH stability deteriorates due to post-acidification
Solution Approach 1:
The patent applies local quality by creating spatial and functional differentiation within the bacterial population. Specific mutant strains were selected that exhibit localized metabolic characteristics - maintaining the ability to produce antifungal compounds while having reduced acid production capacity in the post-fermentation storage phase. This allows different functional qualities to coexist in the same bacterial strain.
Solution Approach 2:
The patent uses copying by creating multiple mutant strains (DSM 33515, DSM 33516, DSM 33517) through mutagenesis that replicate the desirable antifungal properties of the parent strain while copying reduced post-acidification characteristics. These copied strains serve as alternatives that maintain the essential bioprotective function while eliminating the harmful side effect.
3Reliability
If fermentation is continued to ensure bioprotective compound production, then antifungal effects are enhanced, but acidification continues causing post-acidification
Solution Approach 1:
The patent applies partial action by implementing a two-phase approach: during fermentation, sufficient acid production occurs to achieve the desired pH and initiate bioprotective compound synthesis; during storage, the selected mutant strains exhibit partial suppression of further acid production while maintaining antifungal activity. This partial action during storage phase prevents excessive post-acidification while preserving bioprotection.
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 new strain effectively reduces mold growth and maintains pH stability, enhancing the storage stability of fermented milk products, particularly under conditions above refrigeration temperatures, without compromising antifungal properties.
Implementation Method 1
During fermentation, lactic acid and other organic compounds are produced by the lactic acid bacteria, thereby reducing the pH of the food product
Implementation Method 2
manganese scavenging is an active mechanism and that it requires energy to maintain a high manganese gradient
Data Source
AI summary
The present invention is in the field of dairy technology. It relates to methods for producing fermented milk products, characterized the bacterium Lactobacillus rhamnosus DSM 33515 or mutants obtainable therefrom is used. Lactobacillus rhamnosus bacteria DSM 33515 has low post-acidification in fermented milk products and can provide antimicrobial effects. The invention also provides Lactobacillus rhamnosus DSM 33515 or mutants obtainable therefrom as well as related compositions.