Streptococcus Thermophilus Fermentation for High-GABA Dairy Production
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Solution Overview
Problem
Current methods for producing γ-aminobutyric acid, such as chemical synthesis and plant enrichment, face issues with severe reaction conditions, toxicity, high cost, and low yield, while microbial fermentation using lactobacilli strains have weak synthesis ability and long fermentation periods.
Innovation Solution
A γ-aminobutyric acid-producing Streptococcus thermophilus strain (ST36) is developed, screened through a multi-step process involving solid medium screening, thin-layer chromatography, and high-performance liquid chromatography, offering high yield and short fermentation time.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If chemical synthesis method is used to prepare γ-aminobutyric acid, then production cost can be controlled, but severe reaction conditions and high toxicity of raw materials result in low safety
Solution Approach 1:
The patent uses inexpensive, easily degradable raw materials such as glucose and sodium glutamate for microbial fermentation. These materials are cheap, non-toxic, and can be completely metabolized by the Streptococcus thermophilus strain to produce GABA, avoiding the accumulation of harmful byproducts while maintaining low production costs.
Solution Approach 2:
The patent changes the fundamental production parameter from chemical synthesis to biological fermentation. By using Streptococcus thermophilus strain ST36 for fermentation, the process transforms from using toxic chemical reagents under severe conditions to using safe, edible raw materials under mild physiological conditions, thereby resolving the safety issue while maintaining cost-effectiveness.
2Object-affected harmful factors
If plant enrichment method is used to prepare γ-aminobutyric acid, then safety can be improved, but large quantity of raw materials and high production cost are required
Solution Approach 1:
The patent changes the production method from plant-based enrichment to microbial fermentation using Streptococcus thermophilus. This strain has been optimized to efficiently convert inexpensive substrates like glucose and sodium glutamate into GABA through its γ-glutaminase enzyme system, achieving high yield without requiring large quantities of expensive plant materials.
Solution Approach 2:
The Streptococcus thermophilus strain ST36 serves multiple functions: it acts as both the fermenting organism and the production system for GABA. The strain can metabolize common, inexpensive carbohydrates and amino acids to produce GABA, making the process universally applicable and economically viable without relying on specific plant sources.
3Object-affected harmful factors
If lactobacillus is used for microbial fermentation to produce γ-aminobutyric acid, then safety is improved, but synthesis ability is weak and fermentation time is long
Solution Approach 1:
The patent changes the microbial strain from lactobacillus to Streptococcus thermophilus ST36, which has been specifically selected and optimized for high GABA production. This strain possesses enhanced γ-glutaminase activity and metabolic pathways that enable rapid and efficient conversion of glutamate to GABA, significantly improving synthesis ability while maintaining the safety advantages of lactic acid bacteria.
Solution Approach 2:
The patent uses a well-characterized, stable strain of Streptococcus thermophilus ST36 that has been cryopreserved and can be readily propagated. This standardized strain copy ensures consistent high-performance GABA production across multiple batches, replicating the optimal synthesis capabilities without the variability and long fermentation times associated with lactobacillus strains.
4Object-affected harmful factors
If conventional fermentation strains are used, then safety is maintained, but fermentation period is long and yield is low
Solution Approach 1:
The patent optimizes multiple parameters simultaneously: using Streptococcus thermophilus ST36 as the strain, glucose and sodium glutamate as substrates, and controlling fermentation conditions (pH 6.8-7.2, temperature 37-42°C). These parameter optimizations work together to achieve rapid growth and high GABA production rates, reducing fermentation time while maximizing yield.
Solution Approach 2:
The patent employs a screening and optimization process where different strains and conditions are evaluated based on GABA production efficiency. The selected Streptococcus thermophilus ST36 strain demonstrates feedback-optimized characteristics with high substrate conversion efficiency and rapid product formation, enabling short fermentation periods with high yields suitable for industrial application.
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 Streptococcus thermophilus strain achieves a high yield of γ-aminobutyric acid (up to 2.53 g/L) with a short fermentation period, suitable for producing dairy products that enhance intestinal microenvironment balance and provide health benefits like anti-anxiety and anti-aging effects.
Implementation Method 1
The microbial fermentation method is to prepare and produce γ-aminobutyric acid by screening excellent, stable, non-toxic, and harmless strains and using growth and reproduction processes of fungi
Implementation Method 2
γ-Aminobutyric acid (GABA) is a natural four-carbon, non-protein amino acid found widely in vertebrates, plants and microorganisms
Data Source
AI summary
Provided are Streptococcus thermophilus for producing γ-aminobutyric acid and an application thereof. The Streptococcus thermophilus for producing γ-aminobutyric acid is named Streptococcus thermophilus ST 36 and is preserved in the Institute of Microbiology of the Chinese Academy of Sciences, the preservation number being CGMCC NO. 20676, and the preservation date being 18 Sep. 2020. Also provided are a screening method for Streptococcus thermophilus for producing γ-aminobutyric acid, a preparation method for a dairy product containing γ-aminobutyric acid, and a dairy product containing γ-aminobutyric acid prepared by using the preparation method. The Streptococcus thermophilus for producing γ-aminobutyric acid has strong γ-aminobutyric acid synthesis capability and short fermentation time, and the prepared dairy product contains rich γ-aminobutyric acid.