Mutated Streptococcus thermophilus Strains for High-Texture Dairy
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Solution Overview
Problem
The food industry, particularly the dairy sector, faces challenges in achieving high texture in fermented milk products like yogurt without the addition of thickening agents, which would reduce costs and provide a cleaner label.
Innovation Solution
Development of novel Streptococcus thermophilus strains with specific mutations in genes related to branched chain amino acid transport, ABC transporter permease protein, and peptide deformylase protein, which enhance the texturizing properties of fermented dairy products.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Strength
If thickening agents are added to achieve high texture in fermented milk products, then the texture quality is improved, but the product cost increases and the label cleanliness deteriorates
Solution Approach 1:
The patent applies the self-service principle by engineering S. thermophilus bacteria to autonomously produce exopolysaccharides (EPS) that thicken and texturize fermented milk products. The modified bacteria serve their own texturizing function without requiring external thickening agents, thereby eliminating additives while maintaining high texture quality and simplifying manufacturing processes
Solution Approach 2:
The patent employs parameter changes by modifying specific genes (livG, abc transporter permease, and peptide deformylase) in S. thermophilus to alter the bacteria's metabolic parameters. These genetic modifications enable enhanced EPS production, transforming the bacteria into efficient natural thickeners that improve texture without adding external substances
2Strength
If exopolysaccharide production is enhanced to improve texture, then the texturizing capability is improved, but the genetic complexity of the bacteria increases
Solution Approach 1:
The patent applies segmentation by targeting and modifying specific individual genes (livG, abc transporter permease, and peptide deformylase) rather than attempting to redesign the entire bacterial genome. This segmented approach allows precise control over EPS production while maintaining the natural complexity and functionality of the rest of the bacterial system
Solution Approach 2:
The modified S. thermophilus bacteria exhibit multi-functionality, serving both as the primary fermenting agent and as a natural texturizing agent through EPS production. This universal approach eliminates the need for separate functional components, reducing overall system complexity despite the 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
The mutated S. thermophilus strains demonstrate improved texturizing capabilities, achieving higher shear stress and viscosity in fermented products, thus meeting industry demands for high-texture dairy products without 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 invention provides Streptococcus thermophilus mutants, such as DSM22933, which have improved texturizing properties. The strains have: (i) a mutation in the branched chain amino acid transport ATP-binding protein LivG (TC 3.A.1.4.1) gene; (ii) a mutation in the ABC transporter permease protein gene; and/or (iii) a mutation in the peptide deformylase protein gene. The invention, furthermore, relates to compositions, such as a starter culture, comprising one or more of these mutants, to fermented products made using these mutants and to the use of the mutants and compositions of the invention.