Stabilized Bacterial Cultures via Surface Hydrophobicity Control
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Solution Overview
Problem
Existing methods for producing frozen or dried bacterial cultures, particularly lactic acid bacteria, fail to maintain high viability during storage due to cell damage from stresses, despite the use of protectants, and there is a need for improved methods to enhance the robustness and survival of bacterial cells during downstream processing.
Innovation Solution
A method involving the use of specific protectant compounds to enhance the hydrophobicity of bacterial cell surfaces to at least 40% during the preparation of frozen or dried bacterial cultures, ensuring improved tolerance to long-term storage by maintaining cell viability through steps of freezing and drying.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If protectants are used to protect bacterial cells during freezing and drying, then cell viability is improved, but cell damage during these processes cannot be completely avoided
Solution Approach 1:
The patent changes the chemical composition parameters of the protectant mixture, specifically using a combination of sugars (sucrose, trehalose, maltose) in optimized ratios, and adjusts the water activity and pH parameters to create an environment that maximizes cell protection during freezing and drying while minimizing damage
Solution Approach 2:
The patent employs a composite protectant system combining multiple sugars and protective agents rather than a single substance, creating a synergistic effect where each component contributes different protective mechanisms against freezing and drying stresses
2Productivity
If concentrated frozen cultures are prepared with high bacterial content for direct vat set, then productivity is improved, but the weight and concentration requirements make production difficult
Solution Approach 1:
The patent performs preliminary concentration and protectant formulation steps before freezing, preparing the cell suspension with optimized protectant concentrations and bacterial densities in advance, so that the final frozen product achieves direct vat set capability without requiring excessive concentration during the freezing process itself
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 method results in bacterial cultures with enhanced stability and viability, achieving a potency of 1E+08 to 1E+13 CFU/g, suitable for various industrial applications including food, feed, and pharmaceutical products.
Implementation Method 1
the use of specific protectant compounds to enhance the hydrophobicity of bacterial cell surfaces to at least 40% during the preparation of frozen or dried bacterial cultures
Implementation Method 2
preserving the composition by freezing the composition to form a frozen prokaryote product
Implementation Method 3
drying the product to form a dried prokaryote product
Implementation Method 4
freezing the composition to form a frozen prokaryote intermediate product and then lyophilising the intermediate product to form a freeze-dried prokaryote product
Data Source
AI summary
The present invention relates to the field of frozen or dry compositions for prokaryotes, in particular fermentative bacteria such as lactic acid bacteria, a method for preparing frozen or dry prokaryotic compositions with improved stability and compositions which may be prepared by said method.