Lactobacillus Rhamnosus X253 Isolation for Acid-Stable Oral Probiotics

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Solution Overview

Problem

Existing probiotic bacteria strains lack strong acid resistance and stability, failing to effectively inhibit harmful bacteria in the oral cavity and maintain viable count during shelf life, thereby limiting their oral health benefits.

Innovation Solution

Isolation and purification of Lactobacillus rhamnosus X253 from fermented milk, characterized by specific 16S rRNA and Phes gene sequences, using a multi-step process involving sample collection, enrichment, strain separation, and purification, followed by preservation at -70°C with glycerol, to ensure stability and efficacy.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Reliability

If conventional probiotic bacteria strains are used, then they can provide basic probiotic functions, but they lack strong acid resistance and stability, failing to maintain viable count during shelf life

Engineering Contradiction:

Improveacid resistance and stabilityVSAvoidviable count stability during shelf life

Core Design Contradiction:

ReliabilityVSStability of the object's composition

Solution Approach 1:

The patent applies parameter changes by optimizing cultivation conditions (temperature, pH, aeration rate, rotational speed) to enhance the acid resistance and stability of Lactobacillus rhamnosus X253. The strain was cultured at 37°C with pH controlled between 6.8-7.2, aeration rate of 1.5-2.5 vvm, and rotational speed of 200-300 rpm, which improved its survival rate in gastric fluid and overall stability during shelf life.

Inventive Principle:

Principle #35Parameter changes

2Ease of manufacture

If conventional probiotic strains are used, then they can be easily cultured, but they fail to effectively inhibit harmful bacteria in the oral cavity

Engineering Contradiction:

Improvecultivation easeVSAvoidharmful bacteria inhibition capability

Core Design Contradiction:

Ease of manufactureVSObject-affected harmful factors

Solution Approach 1:

The patent uses parameter changes to optimize fermentation conditions, achieving both ease of manufacture and enhanced antibacterial activity. The controlled parameters including temperature (37°C), pH (6.8-7.2), aeration rate (1.5-2.5 vvm), and rotational speed (200-300 rpm) during fermentation improved the production of antibacterial substances while maintaining practical cultivability.

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

Lactobacillus rhamnosus X253 demonstrates strong acid resistance, tolerance to gastric and intestinal fluids, and effective inhibition of harmful oral bacteria, maintaining viable count and stability in products, thus improving oral health.

Implementation Method 1

the strain has strong acid resistance and has ability to maintain viable count during shelf life

Methodology Applied

Scientific EffectAcid resistance:

Implementation Method 2

strong acid resistance, tolerance to gastric and intestinal fluids

Methodology Applied

Scientific EffectGastric and intestinal fluid tolerance:

Implementation Method 3

can inhibit harmful bacteria in the oral cavity

Methodology Applied

Scientific EffectBacterial inhibition:

Implementation Method 4

preservation at -70°C with glycerol

Methodology Applied

Scientific EffectCryopreservation:

Data Source

PatentEP4074817B1Lactobacillus rhamnosus x253 beneficial to oral health, separation and purification method therefor and use thereof

Publication Date: 2026.04.08 JUNLEBAO DAIRY GRP CO LTD

Figure 1~2

AI summary

Lactobacillus rhamnosus X253 beneficial to oral health, a separation and purification method and use thereof. The Lactobacillus rhamnosus X253 is separated and screened from Xinjiang fermented milk, and is deposited in the China General Microbiological Culture Collection Center with the deposit number being CGMCC NO. 18404. The strain is acid-resistant, has tolerance to gastric juice and intestinal juice, and can reach the intestinal tract, thus exerting probiotic effect; and has the ability of inhibiting harmful strain within the oral cavity.