Streptococcus thermophilus Strain for Fermented Dairy Texture
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Solution Overview
Problem
Current Streptococcus thermophilus strains used in dairy production face challenges in providing improved texture to fermented dairy products and are susceptible to phage attacks, leading to production failures and monetary losses in industrial settings.
Innovation Solution
A novel Streptococcus thermophilus strain, DSM 17876 (CHCC8833), which is resistant to multiple phages and maintains or enhances texturing properties, is introduced, along with a starter culture composition and method for manufacturing food or feed products using this strain to ensure metabolic activity and improved texture.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If conventional Streptococcus thermophilus strains are used, then texturing properties are provided, but susceptibility to phage attacks occurs leading to production failures
Solution Approach 1:
The patent applies parameter changes by selecting and using a specific strain of Streptococcus thermophilus (DSM 17876) with altered genetic parameters that confer phage resistance while maintaining texturing capabilities. The strain differs from conventional strains in its genetic composition, specifically lacking certain eps genes while possessing resistance mechanisms against phages, thus changing the biological parameters to resolve the contradiction between texturing function and phage susceptibility
2Quantity of substance
If Streptococcus thermophilus strains with eps genes are used, then exopolysaccharide production is achieved, but phage sensitivity increases
Solution Approach 1:
The patent applies local quality by selectively modifying the genetic composition of the bacterial strain. The DSM 17876 strain possesses specific local genetic characteristics - it lacks certain eps genes (eps7, eps8, eps9, eps10) while retaining other functional genes necessary for texturing. This localized genetic modification allows the bacteria to produce sufficient exopolysaccharide for desired texture while eliminating the specific genetic vulnerabilities that make conventional strains susceptible to phage attacks
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 novel strain provides significantly improved texture in fermented dairy products and resistance to a wide range of phages, reducing production failures and enhancing industrial dairy production efficiency.
Implementation Method 1
Many strains of Streptococcus thermophilus synthesize extracellular polysaccharides (EPS). These molecules may be produced as capsules that are tightly associated with the cell, or they may be liberated into the medium as a loose slime (i.e., 'ropy' polysaccharide). Although the presence of exopolysaccharide does not confer any obvious advantage to growth or survival of S. thermophilus in milk, in situ production by this species or other dairy lactic acid bacteria typically imparts a desirable 'ropy' or viscous texture to fermented milk products.
Implementation Method 2
A second aspect of the invention relates to a starter culture composition comprising the bacterium of the first aspect. A third aspect of the invention relates to a method of manufacturing a food or feed product comprising adding a starter culture composition according to the second aspect to a food or feed product starting material and keeping the thus inoculated starting material under conditions where the bacterium is metabolically active.
Data Source
AI summary
A novel Streptococcus thermophilus (ST) bacterium that gives improved texture in e.g. a fermented milk dairy product.