Alpha-glucosidase Enzyme Addition to Fermentation Broth
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Solution Overview
Problem
Conventional fermentation techniques using algal microorganisms to produce omega-3 fatty acids like DHA from dextrose result in lower yields due to the conversion of dextrose to DP2+ sugars during heat sterilization, which are not readily consumable by the microorganisms, leading to reduced product yields and processing issues.
Innovation Solution
A process involving heat sterilization of a fermentation medium with dextrose, followed by the addition of an alpha-glucosidase enzyme to break down DP2+ sugars back into dextrose, creating a modified medium that increases dextrose availability and reduces residual sugars, thereby enhancing DHA production.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If heat sterilization is applied to fermentation medium containing dextrose, then sterilization is achieved, but dextrose is converted to DP2+ sugars reducing fermentation yield
Solution Approach 1:
The enzyme alpha-glucosidase is added to the fermentation medium before inoculation with microorganisms. This preliminary action ensures that DP2+ sugars formed during heat sterilization are converted back to dextrose, making the carbon source available for microbial fermentation and omega-3 fatty acid production, thus resolving the contradiction between sterilization effectiveness and productivity
Solution Approach 2:
The enzyme alpha-glucosidase acts as an intermediary substance that facilitates the conversion of DP2+ sugars (harmful byproduct of sterilization) back into dextrose (useful substrate for fermentation). This intermediary enables the system to benefit from heat sterilization while mitigating its negative effect on productivity
2Reliability
If heat sterilization converts dextrose to DP2+ sugars, then sterilization is effective, but residual sugar composition deteriorates
Solution Approach 1:
The addition of alpha-glucosidase enzyme changes the chemical parameter of sugar composition in the fermentation medium. The enzyme catalyzes the hydrolysis of DP2+ sugars back to dextrose, thereby controlling and optimizing the residual sugar composition to favor monosaccharides that are readily fermentable by microorganisms
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 process increases DHA yields by 4.7% and reduces DP2 and DP3 concentrations by 81% and 44% respectively, improving downstream processing and reducing foaming and antifoam usage, resulting in higher quality and more efficient production of omega-3 fatty acids.
Implementation Method 1
combining the heat sterilized fermentation medium with an enzyme capable of breaking down and converting DP2+ sugars to dextrose
Implementation Method 2
heat sterilizing a fermentation medium comprising dextrose to produce a heat sterilized fermentation medium, wherein the heat sterilizing converts at least a portion of the dextrose to DP2+ sugars
Implementation Method 3
the microorganism consumes the dextrose, thereby producing omega-3 fatty acid
Data Source
AI summary
A method and modified fermentation intermediate are disclosed for the production of polyunsaturated fatty acid (PUFA). The method comprises heat sterilizing a fermentation medium comprising dextrose to produce a heat sterilized fermentation medium, wherein the heat sterilizing converts at least a portion of the dextrose to DP2+ sugars. The method comprises combining the heat sterilized fermentation medium with an enzyme capable of converting DP2+ sugars to dextrose, thereby producing a modified heat sterilized fermentation medium comprising more dextrose and less DP+ 2 sugars than without combining the medium with the enzyme. The modified heat sterilized fermentation intermediate may be placed in contact with a microorganism to produce PUFA, wherein the microorganism is capable of utilizing dextrose to produce PUFA.