Microbial Consortium for Low-Temperature Casein-Free Dairy Fermentation
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Solution Overview
Problem
Current methods for producing dairy derivatives with low casein content are costly due to the use of enzymatic processes, which also lead to nutritional degradation and require additional nutrient supplementation, and existing microorganisms are inefficient at lower temperatures.
Innovation Solution
A group of microorganisms composed of Lactobacillus sp. strain K03D08, Bacillus sp. strain K03B01, and Kazachstania sp. strain K03K02G is used to hydrolyze casein at lower temperatures (26° C.-37° C.), producing a casein-free dairy derivative enriched with short-chain fatty acids and hydroxylated short-chain fatty acids.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If proteolytic enzymes are used to hydrolyze casein, then casein content is reduced, but production costs increase due to expensive enzyme inputs
Solution Approach 1:
The patent replaces expensive proteolytic enzymes with a microbial consortium that can be cultured and used as a cost-effective alternative. The microorganisms (Lactobacillus sp., Bacillus sp., and Streptococcus sp.) serve as disposable biological agents that hydrolyze casein through their natural proteolytic activity, eliminating the need for costly commercial enzyme preparations while achieving the desired casein reduction in dairy derivatives
Solution Approach 2:
The microbial consortium performs casein hydrolysis through its own metabolic processes and secreted enzymes. The microorganisms self-regulate the hydrolysis reaction, producing peptides and amino acids as they metabolize casein, thereby eliminating the need for external enzyme additions and reducing production costs associated with commercial enzyme preparations
2Quantity of substance
If thermal treatments or acid/alkaline hydrolysis are used to reduce casein, then casein content is reduced, but nutritional value deteriorates due to amino acid degradation
Solution Approach 1:
The patent replaces harsh physical-chemical methods (thermal treatment, acid/alkaline hydrolysis) with a biological system. The microbial consortium uses enzymatic hydrolysis under mild conditions (physiological pH and temperature) to break down casein, preserving the nutritional integrity of amino acids while achieving effective casein reduction. This biological substitution eliminates the severe degradation associated with extreme thermal or chemical conditions
Solution Approach 2:
The patent changes the operational parameters from extreme conditions (high temperature, extreme pH) to mild physiological conditions (37°C, neutral pH) by using living microorganisms. This parameter change enables casein hydrolysis to proceed effectively while preserving the nutritional value of amino acids, as the microbial enzymes function optimally under gentle conditions that prevent amino acid degradation
3Quantity of substance
If traditional hydrolysis processes are carried out at 45-60°C, then casein hydrolysis is achieved, but energy costs increase to maintain temperature
Solution Approach 1:
The patent reduces the operational temperature from 45-60°C to 37°C by using a microbial consortium adapted to physiological temperatures. The microorganisms (Lactobacillus sp., Bacillus sp., and Streptococcus sp.) maintain high proteolytic activity at 37°C, eliminating the need for expensive temperature maintenance while achieving effective casein hydrolysis. This parameter change significantly reduces energy costs associated with heating and temperature control
Solution Approach 2:
The microbial consortium generates its own optimal thermal environment through metabolic heat production during active growth and enzyme secretion. The microorganisms self-regulate the hydrolysis process at their optimal growth temperature (37°C), eliminating the need for external energy input to maintain temperature, thereby reducing operational energy costs while maintaining high hydrolysis efficiency
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 process significantly reduces casein content to less than 0.5% w/v, achieves efficient hydrolysis at lower temperatures, and avoids the high costs associated with enzymatic methods, while maintaining nutritional value.
Implementation Method 1
the use of microorganisms has taken a relevant importance... capable of degrading the different substrates available in their environment so that they can be metabolized as monomeric units. Among the enzymes of interest are the proteases
Implementation Method 2
producing short-chain fatty acids and hydroxylated short-chain fatty acids, are used in a process optimized at lower temperatures (26° C.-37° C.) to create a casein-free dairy derivative
Data Source
AI summary
A group of microorganisms, composed of Lactobacillus sp. strain K03D08, Bacillus sp. strain K03B01 and Kazachstania sp. strain K03K02G, which allows the hydrolysis of casein in different dairy products and the production of short-chain fatty acids and hydroxylated short-chain fatty acids; a process for obtaining a casein-free dairy derivative and enriched in short-chain fatty acids and hydroxylated short-chain fatty acids using the aforementioned microorganisms; compositions containing the microorganisms; and the production method of each of the microorganisms.