Lyophilized Lactobacillus for Vegan Food Pathogen Control
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Solution Overview
Problem
Raw vegan foods lack effective preservatives to prevent pathogenic bacterial growth, leading to food poisoning and illnesses, as conventional methods rely on refrigeration which does not eliminate pathogens and may use animal-based mediums that are not suitable for vegan diets.
Innovation Solution
A composition comprising lyophilized Lactobacillus delbrueckii subsp. bulgaricus strain GLB 44, specifically grown in a plant-based medium, is used to treat and prevent E. coli and Salmonella contamination in plant-based foods and agricultural products, maintaining effectiveness even at refrigerated temperatures.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If refrigeration is used to contain pathogenic bacteria in raw vegan foods, then the growth of pathogenic bacteria is suppressed, but the pathogens are not eliminated and remain dormant, creating a risk when food temperature rises
Solution Approach 1:
The patent converts the harmful effect of cold temperatures (which only suppress but don't eliminate pathogens) into a beneficial selective environment. By using refrigerated temperatures, the invention allows Lactobacillus to remain viable while creating an environment hostile to pathogens like E. coli and Salmonella, thereby transforming a limitation into a protective mechanism
Solution Approach 2:
The patent introduces Lactobacillus as an intermediary organism that mediates between the refrigerated storage condition and pathogen prevention. The Lactobacillus population acts as a protective barrier, producing substances that inhibit pathogen growth while being compatible with refrigerated storage conditions
2Reliability
If conventional Lactobacillus strains grown on animal-based medium are used, then pathogenic inhibition is achieved, but the solution is not suitable for vegan diets and vitality decreases at refrigerated temperatures
Solution Approach 1:
The patent changes the growth medium parameter from animal-based to plant-based medium, and selects Lactobacillus strains with specific temperature adaptability parameters. This allows the bacteria to maintain vitality at refrigerated temperatures while being compatible with vegan dietary requirements
Solution Approach 2:
The patent segments the Lactobacillus population into specific strains (L. delbrueckii subsp. bulgaricus, L. acidophilus, L. plantarum) that have been isolated and characterized for their specific abilities to thrive in plant-based mediums and withstand refrigerated conditions, rather than using conventional mixed cultures
3Ease of manufacture
If raw vegan foods are prepared without chemical preservatives, then health benefits are maximized, but pathogenic bacteria can develop and cause food poisoning
Solution Approach 1:
The patent implements a self-service protection mechanism where Lactobacillus is applied to the raw vegan food to create its own protective barrier against pathogens. The Lactobacillus population serves the dual function of being a beneficial component of the food while simultaneously protecting against harmful bacteria, eliminating the need for external chemical preservatives
Solution Approach 2:
The patent introduces Lactobacillus as a natural intermediary substance that mediates protection against pathogens in preservative-free vegan foods. The Lactobacillus produces substances that inhibit pathogen growth while being safe for consumption and compatible with the vegan food matrix
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 composition effectively inhibits the growth of E. coli and Salmonella in vegan foods and agricultural products, ensuring food safety by maintaining vitality in refrigerated conditions and completely eliminating pathogens, thus preventing foodborne illnesses.
Implementation Method 1
Bacteria from the Lactobacillus family is known to have an inhibitory effect on food pathogens
Implementation Method 2
A composition comprising lyophilized Lactobacillus delbrueckii subsp. bulgaricus strain GLB 44
Data Source
AI summary
The present invention relates to a composition comprising lyophilized Lactobacilli and a plant-based food, wherein the composition is substantially free of animal products. The present invention also relates to methods of treating plant-based food by administration of a Lactobacilli and a plant medium composition. Methods of using the Lactobacilli and plant-based food composition to treat E. coli or Salmonella infection in an animal in need thereof and methods of using the Lactobacilli and plant-based food composition to reduce E. coli or Salmonella contamination in an agricultural product are also provided.