Co-fermentation of Lactococcus lactis PrtP with Bifidobacterium
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Solution Overview
Problem
Existing methods for producing fermented milk with Bifidobacterium struggle to effectively promote the growth and survival of Bifidobacterium strains, particularly Bifidobacterium longum, during fermentation, and do not adequately utilize Lactococcus lactis strains with cell wall-enveloped proteinase, PrtP, which are known to enhance proliferation.
Innovation Solution
A method involving the co-fermentation of Lactococcus lactis strains possessing the PrtP enzyme with Bifidobacterium longum ATCC BAA-999 in a milk medium, which degrades milk proteins to provide necessary nutrients for Bifidobacterium growth, resulting in high viable counts and improved intestinal function-regulating effects.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If conventional lactic acid bacteria are used for co-fermentation with Bifidobacterium, then fermentation can proceed, but the proliferation of Bifidobacterium is insufficient and fermentation period is prolonged
Solution Approach 1:
The invention changes the key parameter of the lactic acid bacteria from conventional strains to specifically Lactococcus lactis strains possessing cell wall-enveloped proteinase PrtP. This parameter change enables the bacteria to degrade milk casein effectively, providing nutrients that promote Bifidobacterium proliferation and accelerate fermentation.
Solution Approach 2:
The PrtP enzyme acts as an intermediary that mediates between the lactic acid bacteria and Bifidobacterium. By degrading milk casein into可利用 nutrients, PrtP creates a beneficial environment that indirectly promotes Bifidobacterium growth without direct interaction between the bacteria strains.
2Quantity of substance
If growth-stimulating substances are added to promote Bifidobacterium growth, then Bifidobacterium content increases, but the complexity of the formulation increases
Solution Approach 1:
The Lactococcus lactis strain with PrtP capability serves itself to create nutrients for Bifidobacterium by degrading milk casein. This self-service mechanism eliminates the need for external growth-stimulating substances, simplifying the formulation while maintaining high Bifidobacterium content.
Solution Approach 2:
The PrtP enzyme acts as a natural intermediary that converts milk proteins into nutrients, replacing the need for artificial growth-stimulating substances. This biological mediation approach simplifies the overall formulation by using naturally occurring components.
3Ease of manufacture
If Lactococcus lactis strains without PrtP are used, then fermentation can occur, but Bifidobacterium proliferation is not effectively promoted
Solution Approach 1:
The invention specifically selects Lactococcus lactis strains with the PrtP parameter (cell wall-enveloped proteinase) rather than conventional strains. This parameter change enables effective casein degradation and creates conditions that promote Bifidobacterium proliferation while maintaining ease of fermentation.
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
This method efficiently produces fermented milk with high Bifidobacterium counts, exhibiting enhanced intestinal function-regulating effects and improved health benefits, outperforming previous methods in promoting Bifidobacterium proliferation and survival.
Implementation Method 1
Lactococcus lactis strain having cell wall-enveloped proteinase, PrtP
Implementation Method 2
co-fermentation of Lactococcus lactis strain having cell wall-enveloped proteinase, PrtP, and bacteria belonging to a genus Bifidobacterium longum
Data Source
Figure 1
AI summary
The present invention provides a method for producing fermented milk, the method employing a lactic acid bacterium capable of improving proliferative properties of Bifidobacterium, and a fermented milk prepared by the production method. Specifically, the present invention provides a method for producing a fermented milk, including fermenting a fermentation base using both Lactococcus lactis strain having cell wall-enveloped proteinase, PrtP, and bacteria belonging to a genus Bifidobacterium, and a fermented milk prepared by the production method.