Lactococcus Lactis Temperature-Induced Lysis Without Phage Release

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Solution Overview

Problem

Existing cheese production methods face challenges in achieving efficient bacterial lysis for flavor development without inducing the release of virulent bacteriophages, leading to undesired phage contamination and poor flavor consistency in industrial cheese production.

Innovation Solution

Development of Lactococcus lactis bacteria strains that undergo temperature-induced lysis without containing a complete prophage cluster, ensuring efficient lysis and release of intracellular components for flavor enhancement without releasing phage particles.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Reliability

If Lactococcus lactis strains with efficient cell lysis are used, then flavor development and ripening are improved, but phage contamination risk increases

Engineering Contradiction:

Improveflavor consistencyVSAvoidphage contamination risk

Core Design Contradiction:

ReliabilityVSObject-affected harmful factors

Solution Approach 1:

The patent segments the prophage cluster into separate functional components: retaining the holin/lysin cassette for controlled lysis while removing or inactivating the viral genome and structural genes. This separation allows the beneficial lysis function to be preserved while eliminating the harmful phage production capability.

Inventive Principle:

Principle #1Segmentation

Solution Approach 2:

The harmful viral genome and structural genes are extracted or removed from the bacterial strain, leaving only the essential holin/lysin genes required for temperature-induced lysis. This extraction eliminates the source of phage contamination while maintaining the desired lysis function for flavor development.

Inventive Principle:

Principle #2Taking out (Extraction)

2Productivity

If traditional Lactococcus lactis strains are used, then phage contamination is avoided, but flavor development and ripening efficiency are insufficient

Engineering Contradiction:

Improveripening efficiencyVSAvoidflavor profile quality

Core Design Contradiction:

ProductivityVSReliability

Solution Approach 1:

The patent modifies the bacterial strain by changing the temperature parameter sensitivity - the modified Lactococcus lactis strains are engineered to undergo rapid cell lysis at specific temperatures (e.g., above 30°C) while remaining stable at lower temperatures. This temperature-dependent parameter change enables controlled lysis to enhance ripening efficiency without uncontrolled phage release.

Inventive Principle:

Principle #35Parameter changes

3Productivity

If Lactobacillus helveticus is used for efficient autolysis, then lysis efficiency is improved, but undesired flavor profile is produced

Engineering Contradiction:

Improvelysis efficiencyVSAvoidflavor profile acceptance

Core Design Contradiction:

ProductivityVSReliability

Solution Approach 1:

The patent creates a modified Lactococcus lactis strain that copies the efficient lysis mechanism of Lactobacillus helveticus through the introduction of holin/lysin cassettes, while maintaining the desirable flavor profile characteristics of Lactococcus lactis. This copying of the lysis function without adopting the entire organism allows high lysis efficiency with acceptable flavor.

Inventive Principle:

Principle #26Copying

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

These strains provide improved flavor profile and reduced bitterness in cheese by enhancing the release of intracellular enzymes, such as aminopeptidases, thereby accelerating ripening and increasing free amino acids without the risk of phage contamination.

Implementation Method 1

Lactococcus lactis bacteria capable of temperature induced lysis but that do not contain a complete prophage cluster

Methodology Applied

Scientific EffectTemperature-induced lysis: Thermal Shock

Implementation Method 2

proteolysis of caseins, conversion of free amino acids into aroma compounds and lipolysis of milk fats are all known as essential in the cheese ripening process

Methodology Applied

Scientific EffectProteolysis: Hydrolysis

Data Source

PatentUS20260035659A1Controlling the Flavour Potential and Phage Risk of Lactococcus Lactis in Cheddar Cheese

Publication Date: 2026.02.05 CHR HANSEN AS

AI summary

The present invention relates to novel Lactococcus lactis bacteria showing temperature induced cell lysis in the absence of phage release. These bacteria can, for example, provide an improved flavour profile in cheese production. The present invention also relates to methods of selecting such Lactococcus lactis strains and their use for producing, ripening, eliminating the bitterness and/or increasing the amount of free amino acids in cheese. Methods for making food products and food products comprising such Lactococcus lactis strains are also described. Finally, the invention relates to methods for manufacturing the strains of the invention.