Nucleotide Cryoprotectants for Lactic Acid Bacteria Stability
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Solution Overview
Problem
Commercially available concentrated frozen lactic acid bacteria cultures face significant stability issues during the initial phase of storage, particularly when stored at modern industrial freezer temperatures around −50° C, leading to a rapid loss of metabolic activity within the first few weeks.
Innovation Solution
The use of cryoprotective agents involved in the biosynthesis of nucleic acids, such as inosine-5′-monophosphate (IMP) and other nucleotides, is introduced to the bacteria before freezing or freeze-drying to enhance the stability and metabolic activity of the cultures.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Stability of the object's composition
If concentrated frozen lactic acid bacteria cultures are stored at modern industrial freezer temperatures around -50° C, then storage stability is improved, but metabolic activity is rapidly lost within the first few weeks
Solution Approach 1:
The patent applies preliminary action by adding cryoprotective agents (nucleotides such as inosine-5'-monophosphate, adenosine-5'-monophosphate, guanosine-5'-monophosphate, or their salts) to the bacterial culture before freezing. This pre-treatment prepares the cells to withstand the freezing process and maintains their metabolic activity during storage, resolving the contradiction between storage stability and metabolic activity preservation.
Solution Approach 2:
The patent uses cryoprotective agents as intermediary substances that mediate between the freezing conditions and the bacterial cells. These nucleotide compounds act as protective intermediaries that reduce ice crystal formation and cellular damage, thereby maintaining both storage stability and metabolic activity simultaneously.
2Reliability
If cryoprotective agents are added to maintain metabolic activity, then viability is improved, but product complexity increases
Solution Approach 1:
The patent applies parameter changes by modifying the chemical composition of the storage medium through the addition of specific nucleotide compounds. By changing the concentration and type of cryoprotective agents (e.g., using IMP at 0.1-10 g/L), the patent optimizes viability while controlling product complexity through defined chemical parameters.
Solution Approach 2:
The patent uses relatively simple and inexpensive nucleotide compounds (IMP, AMP, GMP) as cryoprotective agents rather than complex formulations. These compounds provide effective protection with minimal impact on product complexity, representing a cost-effective solution that maintains viability without requiring sophisticated product designs.
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 cryoprotective agents significantly improve the resistance of frozen and freeze-dried cultures to the damaging effects of freezing, maintaining viability and metabolic activity over extended storage periods without affecting the taste of the final product.
Implementation Method 1
The use of cryoprotective agents involved in the biosynthesis of nucleic acids, such as inosine-5'-monophosphate (IMP) and other nucleotides, is introduced to the bacteria before freezing or freeze-drying to enhance the stability and metabolic activity of the cultures
Implementation Method 2
The use of cryoprotective agents involved in the biosynthesis of nucleic acids, such as inosine-5'-monophosphate (IMP) and other nucleotides, is introduced to the bacteria before freezing or freeze-drying
Data Source
AI summary
A new type of cryoprotective agents that are useful for retaining the viability and metabolic activity of frozen or freeze-dried microbial cultures, is disclosed. The cryoprotective agent comprises compounds involved in biosynthesis of nucleic acids. Methods for the preparation as well as the uses of such cultures are given. Such cultures are useful as starter cultures in the manufacturing of food and feed products. Starter cultures of the invention include culture of lactic acid bacteria, e.g. Lactococcus species as well as other species.