Multi-Coated Lactic Acid Bacteria for Moisture and Acid Resistance
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Solution Overview
Problem
Conventional techniques for coating lactic acid bacteria are costly, difficult to manage aseptically, and do not adequately protect against moisture in watery foods, limiting their application to restrictive food groups, while edible oils/fats have not been effectively used as coating agents due to processing difficulties.
Innovation Solution
Multi-coated lactic acid bacteria are developed with a layer comprising protein, polysaccharide, and edible oil/fat, formed by protease-processing an aqueous protein solution, fermenting the bacteria, and adding polysaccharide and edible oil/fat components, which enhances acid, bile, and heat resistance, and stability against moisture variations.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If conventional coating techniques using capsules, gelatin, sugar, and gum are used, then lactic acid bacteria are protected from gastric acid and bile acid, but production cost increases due to expensive coating agents and additional coating processes
Solution Approach 1:
The patent combines multiple coating functions (protection from acid, bile, and moisture) into a single integrated coating layer made from food-grade materials like starch, protein, and oil. This eliminates the need for separate sequential coating processes using multiple different materials, thereby reducing production cost while maintaining protective functions.
Solution Approach 2:
The coating layer is designed to perform multiple protective functions simultaneously: resisting gastric acid and bile acid while also preventing moisture penetration. This multi-functional coating reduces the need for specialized expensive coating agents for each specific protection need.
2Reliability
If conventional coating techniques with separate coating and collecting processes are used, then lactic acid bacteria are protected, but aseptic manipulation becomes difficult because other bacteria may be included
Solution Approach 1:
The coating materials (starch, protein, oil) are prepared and mixed into a coating composition before the lactic acid bacteria are introduced. This preliminary preparation of the coating environment reduces the risk of contamination during the coating process, making aseptic manipulation easier compared to sequential coating steps.
3Reliability
If conventional coating techniques are used, then lactic acid bacteria are protected from acid and bile, but they are not sufficiently protected from moisture in watery foods, limiting application to restrictive food groups
Solution Approach 1:
The patent uses a composite coating composition comprising starch, protein, and oil in specific ratios. The oil component specifically provides moisture barrier properties, while the starch and protein provide structural integrity and acid/bile resistance. This composite material approach enables the coating to protect against multiple environmental factors simultaneously, expanding applicability to various food groups including watery foods.
4Adaptability or versatility
If edible oil/fat is used as coating agent, then water contact is prevented to a certain level, but processing difficulties arise
Solution Approach 1:
The patent optimizes the physical and chemical parameters of the coating composition, including the ratio of oil to other components, the particle size distribution, and the viscosity of the coating slurry. These parameter adjustments make the oil-based coating easier to process while maintaining its moisture barrier function. The specific parameter ranges specified in the patent enable effective coating application despite the use of oil as a component.
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 multi-coated lactic acid bacteria exhibit improved acid resistance, bile resistance, and stability, maintaining physiological activities and preventing moisture interaction, allowing their use in a broader range of food products.
Implementation Method 1
edible oils and fats are hardly melted in water and alcohol... if lactic acid bacteria are coated with an edible oil/fat, they may prevent water contact
Implementation Method 2
forming a multi-coating layer by protease-processing an aqueous protein solution
Implementation Method 3
fermenting lactic acid bacteria in the protease-processed aqueous protein solution
Data Source
AI summary
The present invention relates to multi-coated lactic acid bacteria coated with a multi-coating layer forming bacterial clusters and including protein, polysaccharide, and edible oil/fat component, and a preparing method thereof. The multi-coated lactic acid bacteria according to the present invention may achieve an improved acid resistance, a bile resistance, and an accelerated test stability, may have a low moisture content to be particularly stable against a moisture variation, and thus may be appropriately used to prepare various products including lactic acid bacteria.