Acetobacter Malorum Strain for Fast Acetic Acid Fermentation
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Solution Overview
Problem
Existing fermented beverages, such as kombucha, face challenges in achieving a good level of acetic acid concentration and maintaining live and active cultures during fermentation, often resulting in undesirable flavors and reduced shelf life due to heat treatment.
Innovation Solution
Utilization of the novel Acetobacter malorum strain CNCM I-5329 for fermentation, which achieves a high acetic acid level quickly and maintains viable cultures, allowing for a shorter fermentation time and improved shelf stability.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If traditional fermentation methods are used to achieve good acetic acid concentration, then the fermentation time is extended, but the shelf life and viability of live cultures are reduced
Solution Approach 1:
The patent applies parameter changes by selecting and optimizing specific strain characteristics (acetic acid production rate, growth kinetics) and fermentation parameters (temperature, pH, aeration) to achieve high acetic acid concentration in reduced time. The novel strain exhibits superior metabolic parameters that accelerate acetic acid production while maintaining culture viability.
2Reliability
If heat treatment is applied to improve shelf life, then the shelf stability is improved, but the live and active cultures are inactivated
Solution Approach 1:
The patent applies preliminary action by achieving adequate acetic acid concentration and desired organoleptic qualities during the fermentation process itself, creating a naturally preserved product that maintains shelf stability without requiring post-fermentation heat treatment. The fermentation conditions are optimized to produce sufficient acetic acid as a natural preservative.
3Quantity of substance
If fermentation time is extended to achieve desired acetic acid level, then the acetic acid concentration is improved, but the organoleptic qualities deteriorate due to over-fermentation
Solution Approach 1:
The patent applies feedback by implementing monitoring of acetic acid concentration, pH, and other parameters during fermentation to determine the optimal endpoint. This allows achievement of target acetic acid levels while preventing over-fermentation that would generate undesirable flavors, ensuring optimal organoleptic qualities.
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 Acetobacter malorum strain CNCM I-5329 enables the production of fermented beverages with desirable organoleptic qualities and maintains viable cultures, ensuring a good shelf life without the need for heat treatment.
Implementation Method 1
Acetobacter malorum strain deposited at the CNCM under reference numbers CNCM I-5329... fermenting under aerobic conditions
Implementation Method 2
fermenting an aqueous base with symbiotic micro-organisms... fermenting by means of the SCOBY
Data Source
AI summary
The present invention relates to a novel strain of Acetobacter malorum, compositions comprising said strain and to methods for the preparation of such compositions.