Probiotic Strains with Protective Shell for Shelf Stability

Resolve Bottlenecks,
Find Innovative SolutionsGenerate Solutions

Solution Overview

Problem

There is a need for newly identified microorganisms with superior probiotic properties and enhanced shelf stability for lactic acid fermentation, as traditional strains like Lactobacillus delbrueckii subsp. bulgaricus exhibit stunted growth outside their native territory and limited cooperation with other microorganisms.

Innovation Solution

Isolation of new strains of Lactobacillus delbrueckii subsp. bulgaricus and other microorganisms from a natural water spring in Bulgaria, which form a probiotic association capable of productive lactic acid fermentation and maintain viability under extreme conditions, including the development of a protective shell for enhanced shelf-life.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Reliability

If traditional Lactobacillus delbrueckii subsp. bulgaricus strains are used, then probiotic properties are provided, but growth is stunted outside native territory and shelf stability is reduced

Engineering Contradiction:

Improveprobiotic propertiesVSAvoidgrowth capability outside native territory

Core Design Contradiction:

ReliabilityVSAdaptability or versatility

Solution Approach 1:

The invention segments the probiotic function into multiple independent strains (L. delbrueckii subsp. bulgaricus, L. helveticus, and Streptococcus thermophilus) that can function independently or in combination, allowing the probiotic effect to be maintained even if one strain has limited adaptability

Inventive Principle:

Principle #1Segmentation

Solution Approach 2:

The invention creates a composite probiotic system by combining multiple microorganism strains with different characteristics. This composite approach allows the consortium to exhibit enhanced adaptability and probiotic properties that individual strains alone cannot achieve, resolving the contradiction between reliability and versatility

Inventive Principle:

Principle #40Composite materials

2Quantity of substance

If traditional dairy products are used as the main source for finding new strains, then probiotic microorganisms are obtained, but shelf stability and probiotic properties are limited

Engineering Contradiction:

Improveprobiotic microorganismsVSAvoidshelf stability

Core Design Contradiction:

Quantity of substanceVSReliability

Solution Approach 1:

The invention uses a protective shell composition as an intermediary substance that encapsulates the probiotic microorganisms. This shell acts as a mediator between the microorganisms and the external environment, protecting them during storage and handling while maintaining their viability and probiotic properties

Inventive Principle:

Principle #24Intermediary (Mediator)

Solution Approach 2:

The invention applies a flexible protective shell around the probiotic microorganisms that provides mechanical protection and creates a controlled microenvironment. This shell structure enhances shelf stability by protecting the microorganisms from environmental stresses while allowing them to remain viable

Inventive Principle:

Principle #30Flexible shells and thin films

3Duration of action of stationary object

If microorganisms are exposed to extreme conditions and lengthy storage, then viability is reduced, but a protective shell can enhance viability

Engineering Contradiction:

Improvestorage durationVSAvoidviability

Core Design Contradiction:

Duration of action of stationary objectVSReliability

Solution Approach 1:

The protective shell is applied beforehand to the probiotic microorganisms to cushion them against extreme conditions before they are exposed to storage stresses. This pre-protection allows the microorganisms to survive lengthy storage periods and extreme conditions while maintaining viability

Inventive Principle:

Principle #11Beforehand cushioning (Prior cushioning)

Solution Approach 2:

The protective shell changes the physical and chemical parameters of the microorganism surface, creating a barrier that modifies the interaction between the microorganisms and extreme environmental conditions. This parameter change enables enhanced survival during storage

Inventive Principle:

Principle #35Parameter changes

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 new microorganism strains provide a probiotic association that is stable and effective in dietary products, maintaining viability and probiotic benefits during storage and exposure to extreme conditions, offering improved shelf-life and health benefits.

Implementation Method 1

Lactobacillus delbrueckii subsp. bulgaricus is a specific type of microorganism known to be of plant origin and differs significantly from other probiotic bacteria

Methodology Applied

Scientific EffectLactic acid fermentation: Fermentation

Data Source

PatentUS9131708B2Probiotics for dietary dairy product

Publication Date: 2015.09.15 DAFLORN

AI summary

The present invention relates to compositions containing probiotic microorganisms and methods of making and using probiotic associations containing these microorganisms. More particularly, the invention relates to an association of probiotic lactic acid microorganisms including newly identified strains of microorganisms and their use in dietary products. These microorganisms are cultured to produce a protective shell that enhances shelf-stability of compositions and products of the invention. The isolated microorganisms include new strains of Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Lactobacillus delbrueckii subsp. lactis, and Streptococcus thermophillus.