Lactococcus lactis EPS Gene Clusters for Fermented Milk Texturing
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Solution Overview
Problem
There is a need for improved texturing mesophilic Lactococcus lactis strains that can enhance the texture of fermented milk products by producing exopolysaccharides, as existing strains may not adequately meet the requirements for high shear stress and viscosity, particularly in plant-based milk alternatives.
Innovation Solution
Development of Lactococcus lactis strains with specific active eps gene clusters, such as those defined in SEQ ID NO.: 1-5, which are capable of producing exopolysaccharides, allowing for the creation of fermented milks with increased shear stress and improved texturing properties, including strains like DSM 33204, DSM 33205, and DSM 33192, which belong to specific MLST groups and can acidify milk quickly and produce high shear stress.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Strength
If existing Lactococcus lactis strains are used for milk fermentation, then the fermentation process is simple and fast, but the texturing properties (shear stress and viscosity) are insufficient
Solution Approach 1:
The patent modifies the genetic parameters of Lactococcus lactis strains by introducing specific eps gene clusters (SEQ ID NOs: 1-5) that encode for exopolysaccharide production. This changes the biochemical parameters of the strain, enabling it to produce EPS that significantly increases shear stress and viscosity in fermented milk products, thereby resolving the contradiction between simple fermentation and adequate texturing properties.
Solution Approach 2:
The invention creates a composite functional system by combining the Lactococcus lactis strain with specific eps gene clusters that produce exopolysaccharides. This composite approach integrates the bacterial fermentation capability with the polysaccharide texturing function, achieving both fast acidification and improved texture in the fermented milk product.
2Quantity of substance
If Lactococcus lactis strains produce exopolysaccharides to improve texture, then shear stress and viscosity increase, but the complexity of the strain increases
Solution Approach 1:
The patent segments the eps gene cluster into distinct functional regions (SEQ ID NOs: 1-5), each encoding specific polysaccharide synthesis enzymes. This segmentation allows for modular analysis and optimization of the gene cluster, enabling controlled production of exopolysaccharides with specific rheological properties while managing the complexity through structured organization.
Solution Approach 2:
The eps gene clusters introduced in the patent serve multiple functions: they encode for exopolysaccharide synthesis, regulate polysaccharide production, and determine the rheological properties of the fermented product. This multi-functionality reduces the need for separate genetic elements, thereby managing complexity while achieving high EPS production and improved texture.
3Productivity
If mesophilic Lactococcus lactis strains are used for fermented milk products, then the production process is efficient, but the texturing capability is inadequate for modern consumer requirements
Solution Approach 1:
The patent merges the efficient mesophilic fermentation capability of Lactococcus lactis with enhanced texturing functionality through the introduction of eps gene clusters. This combination allows the strain to maintain fast acidification and efficient fermentation while simultaneously producing exopolysaccharides that provide improved texture, mouth thickness, and viscosity in the fermented milk product.
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 strains effectively produce fermented milks with enhanced texturing properties, achieving shear stresses of 40 Pa or more at a shear rate of 300 s−1, improving the viscosity and sensory attributes of both mammalian and plant-based milk products, addressing the limitations of existing strains.
Implementation Method 1
The present invention relates to novel Lactococcus lactis lactic acid bacterium strains, having improved texturing properties... comprising an active eps gene cluster capable of producing exopolysaccharide (EPS)
Implementation Method 2
Lactic acid bacteria (LAB) are used extensively by the food industry for fermentation of food. Conversion of fresh milk to fermented milk by LAB is a way of extending the life time of the milk and provides taste as well as texture.
Data Source
AI summary
The present invention provides novel Lactococcus lactis lactic acid bacterium strains having improved texturing properties and methods of using the strains for producing food products.