Mutant Streptococcus thermophilus for Yoghurt Viscosity
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Solution Overview
Problem
The dairy industry faces challenges in achieving high texture in yoghurt products without the use of thickening agents, as current methods rely on mild flavor and added proteins, which increase costs and complicate labeling. There is a need for novel texturizing strains of Streptococcus thermophilus that can enhance the texture of fermented dairy and dairy analogue products.
Innovation Solution
Development of Streptococcus thermophilus strains with mutations in the −10-promotor box of the galactokinase (galK) gene or the ABC transporter operon, specifically substitutions in nucleotide positions, which improve the production of exopolysaccharides, resulting in enhanced texturizing properties when used in dairy cultures.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Shape
If thickening agents or proteins are added to achieve high texture in yoghurt, then the texture quality is improved, but the production cost increases and labeling becomes more complex
Solution Approach 1:
The patent uses mutant S. thermophilus strains that self-produce exopolysaccharides as thickening agents. The bacteria's metabolic pathways are modified through mutations in the galK gene and ABC transporter operon, enabling them to synthesize and secrete exopolysaccharides that naturally thicken the yoghurt matrix, eliminating the need for external thickening agents
Solution Approach 2:
The patent changes the genetic parameters of the S. thermophilus strain by introducing specific mutations in the galK gene (encoding galactokinase) and ABC transporter operon. These genetic parameter changes result in altered metabolic behavior, specifically increased exopolysaccharide production, which directly improves the texture parameter of the final yoghurt product
2Shape
If thickening agents are added to achieve high texture in yoghurt, then the texture quality is improved, but the labeling complexity increases
Solution Approach 1:
The mutant bacteria serve as living factories that produce the thickening function internally. Since the thickening property comes from the bacteria's own metabolic products (exopolysaccharides) rather than added ingredients, the product label can simply state 'live active cultures' without needing to list separate thickening agents, simplifying the labeling information
3Shape
If mutant strains with improved texturizing properties are developed, then the viscosity and texture are enhanced, but the genetic modification process becomes more complex
Solution Approach 1:
The patent achieves improved viscosity by changing specific genetic parameters - mutations in the galK gene and ABC transporter operon. These are targeted genetic parameter changes that control the expression of exopolysaccharide synthesis pathways, allowing precise control over the viscosity parameter of the final product through defined genetic modifications
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 mutant strains significantly increase viscosity and improve texturizing properties in fermented milk products, allowing for the production of yoghurt-like products with improved rheological parameters such as shear stress and gel firmness, eliminating the need for additional thickening agents.
Implementation Method 1
lactic acid bacteria are used intensively in order to bring about the acidification of milk (by fermentation)
Data Source
AI summary
The present invention relates to a novel Streptococcus thermophilus strain having improved texturizing properties, compositions comprising said strain as well as fermented products manufactured using said strain.