Probiotic Grain Compositions with Heat-Resistant Spores
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Solution Overview
Problem
Probiotics like Bacillus coagulans do not permanently colonize the host, requiring regular ingestion to maintain health benefits, and existing technologies struggle to retain their viability and probiotic properties during high-temperature processing and storage.
Innovation Solution
Development of probiotic grain-based compositions incorporating isolated Bacillus coagulans bacteria, which remain viable and retain their beneficial properties even after high-temperature processing, such as boiling, and can be stored for extended periods, utilizing spore forms that activate at human body temperature.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Duration of action of stationary object
If probiotics are subjected to high-temperature processing to ensure food safety and extend shelf life, then the stability and shelf life of the product are improved, but the viability of the probiotic bacteria deteriorates
Solution Approach 1:
The patent utilizes the ability of Bacillus coagulans to form spores, which are highly resistant to heat and environmental stress. By inducing sporulation through controlled parameter changes (nutrient depletion, pH adjustment, or heat treatment), the bacteria transform into a dormant, heat-resistant state that can withstand pasteurization and cooking temperatures, thereby maintaining both shelf life and viability
Solution Approach 2:
The patent employs pre-fermentation processes where Bacillus coagulans is allowed to sporulate before being incorporated into the final food product. This preliminary action ensures that the probiotic is already in its heat-resistant spore form before undergoing high-temperature processing, guaranteeing survival through pasteurization and cooking while maintaining shelf stability
2Ease of manufacture
If probiotics are incorporated into grain-based compositions requiring high-temperature cooking, then the ease of manufacture and product stability are improved, but the probiotic properties are lost during cooking
Solution Approach 1:
The patent exploits the phase transition of Bacillus coagulans from vegetative cells to spores through parameter changes in the manufacturing process. By controlling fermentation conditions (pH, temperature, nutrient availability), the bacteria undergo sporulation, transforming into a heat-resistant form that can be incorporated into grain-based products and withstand subsequent cooking processes while retaining probiotic functionality
Solution Approach 2:
The patent uses spores as an intermediary form of the probiotic bacteria. The spore acts as a mediator between the manufacturing process (high-temperature processing) and the final product requirements (probiotic functionality). The spore form protects the bacterial genetic material and essential components during heat exposure, then germinates in the consumer's digestive system to deliver the desired probiotic effects
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 Bacillus coagulans bacteria in these compositions survive harsh manufacturing and cooking processes, maintaining viability and health benefits, allowing for shelf-stable products that support digestive health and immune system support, with effective inhibition of pathogens.
Implementation Method 1
the Bacillus coagulans is in the form of a spore. In one aspect, the Bacillus coagulans spores activate upon contacting hot liquid
Implementation Method 2
lactic acid-producing bacteria, particularly Bacillus species, remain viable and retain their beneficial probiotic properties
Data Source
AI summary
The present application relates to probiotic grain-based compositions comprising lactic acid-producing bacteria.