Apple Enzyme Fermentation Using Segmented Bacterial Stages
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Solution Overview
Problem
Existing apple enzyme processing technologies face issues with low fermentation efficiency and long fermentation time, low probiotics abundance and enzyme activity, high raw material requirements, and safety hazards due to the use of young or defective fruits, leading to poor product quality and specificity for intestinal microecological disorders.
Innovation Solution
A processing method involving pretreatment of raw materials, low-temperature pulping, enzymolysis, biologic detoxification of patulin using plant Lactobacillus, dynamic fermentation with specific bacterial strains, and precise mixing of probiotics, along with intermittent temperature and oxygen changes to enhance fermentation efficiency and stress resistance, and filtration using a carboxylated nano multiwall carbon-neutral aluminum oxide filter screen.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If traditional solid fermentation is used for apple pomace, then the fermentation process is simple, but the fermentation time is at least 3 to 6 months and the enzyme quality cannot be guaranteed
Solution Approach 1:
The fermentation process is segmented into multiple stages with different bacterial strains (first fermentation with Aspergillus oryzae and Saccharomycetes, second fermentation with Lactobacillus and Bacillus), allowing each stage to optimize for specific enzyme production while reducing total fermentation time
Solution Approach 2:
The patent changes fermentation parameters including temperature (30-40°C for first stage, 37-40°C for second stage), pH levels, and bacterial strain composition to accelerate enzyme production and reduce fermentation time from 3-6 months to a shorter cycle
2Reliability
If broad-spectrum antibiotics are used to treat intestinal disorders, then the treatment effectiveness is high, but the intestinal flora balance is disrupted
Solution Approach 1:
The patent uses the concept of probiotics to convert the harmful effect of antibiotic overuse into a beneficial outcome by introducing beneficial bacteria (Lactobacillus, Bacillus, Saccharomycetes) that restore intestinal flora balance and provide treatment effects without disrupting the microbial ecosystem
Solution Approach 2:
The apple enzyme product acts as an intermediary substance that contains multiple bacterial strains and enzymes, serving as a mediator to restore intestinal health without the need for broad-spectrum antibiotics, thus maintaining flora balance while providing therapeutic effects
3Productivity
If young fruits or defective fruits are used as raw materials, then the raw material utilization rate is increased, but the patulin content is high and safety hazards arise
Solution Approach 1:
The patent converts the harmful patulin toxin present in young or defective fruits into a beneficial process by using it as a marker to select appropriate raw materials and applying controlled fermentation conditions that transform potential toxins into safe, beneficial enzymes and probiotics
Solution Approach 2:
The patent introduces an intermediary fermentation process with specific bacterial strains (Aspergillus oryzae, Saccharomycetes, Lactobacillus) that act as mediators to degrade patulin and other harmful substances while producing beneficial enzymes and probiotics, thus safeing the raw materials before final product formation
4Adaptability or versatility
If multiple different bacterial strains are fermented collectively, then the enzyme diversity is increased, but the fermentation efficiency is reduced due to reciprocal inhibition
Solution Approach 1:
The patent segments the fermentation into two distinct stages with different bacterial strain combinations: first stage uses Aspergillus oryzae and Saccharomycetes for initial breakdown, second stage uses Lactobacillus and Bacillus for enzyme production, avoiding reciprocal inhibition while maintaining enzyme diversity
Solution Approach 2:
The patent applies dynamic fermentation control by changing bacterial strain composition and fermentation conditions between stages, allowing the system to adapt and optimize for different phases of enzyme production, thereby maintaining both diversity and efficiency
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
This method significantly shortens fermentation time, improves probiotics abundance and enzyme activity, reduces patulin residues, and tailors the product for different intestinal microecological disorders by intensifying specific bacterial strains, resulting in high-quality apple enzymes with enhanced safety and efficacy.
Implementation Method 1
biologic detoxification of patulin using plant Lactobacillus
Implementation Method 2
repeatedly absorbing and filtering with a carboxylated nano multiwall carbon-neutral aluminum oxide filter screen for three times
Implementation Method 3
adding 50 mg/L-70 mg/L of pectinase and 85 mg/L-100 mg/L of cellulase, and stirring for 1-2 h at 40-45° C.
Implementation Method 4
enzymolysis by appropriately reducing the pressure, adding 50 mg/L-70 mg/L of pectinase and 85 mg/L-100 mg/L of cellulase
Implementation Method 5
fermenting with saccharomycetes, Lactobacillus plantarum, Lactobacillus acidophilus, probiotic bacillus, Bifidobacterium and Clostridium butyricum
Data Source
AI summary
The present invention relates to an apple enzyme for efficient reconstruction of an intestinal microecology and a processing technology, which comprises the following steps: (1) pretreating raw materials; (2) pulping; (3) detoxifying patulin: firstly biologically detoxifying the pulp: inoculating inoculating plant Lactobacillus (ATCC 8014) into the pulp, adjusting the pH to 3-7 at the temperature of 20-30° C., stirring, and detoxifying for 20-24 h; and then repeatedly absorbing and filtering with a carboxylation nano multiwall carbon-neutral aluminum oxide filter screen for three times; and (4) carrying out the division intensified and dynamic fermentation. For the problems of the apple enzymes such as low fermentation efficiency and long time, the division decompression dynamic intensified fermentation method of substrates is used, so that the high-speed and high-efficient fermentation of the apple can be realized, and the fermentation time can be greatly shortened.