Aureobasidium pullulans Fermentation Aid for Fruit Mash
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Spontaneous fermentation of fruit juices and mashes often results in incomplete or faulty fermentation due to insufficient yeast power, lack of nutrients, and unfavorable conditions, leading to issues like residual sweetness and fermentation inhibition.
Innovation Solution
The use of specific Aureobasidium pullulans strains (DSM 14940 or DSM 14941) as a fermentation aid, applied as an aqueous suspension to accelerate and complete fermentation, either directly in the fruit mash or on the fruit surface, effectively displacing interfering microorganisms and ensuring rapid, complete, and clean fermentation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If spontaneous fermentation is used with naturally occurring yeasts, then no additional yeast nutrients or interventions are needed, but fermentation is often incomplete or faulty due to insufficient yeast power and unfavorable conditions
Solution Approach 1:
Aureobasidium pullulans acts as an intermediary organism between the naturally occurring yeasts and the fermentation substrate. It colonizes the fruit surface first, creates favorable conditions, and facilitates the subsequent action of alcoholic yeasts, thereby ensuring complete fermentation without requiring complex nutrient additions or interventions
2Productivity
If pure culture yeasts are added to accelerate fermentation, then fermentation speed increases, but fermentation may still get stuck and quality of the fermentation product deteriorates
Solution Approach 1:
Aureobasidium pullulans is applied in advance to the fruit surface before alcoholic fermentation begins. It colonizes the surface, consumes competing microorganisms, and creates favorable conditions for the subsequent introduction of pure culture yeasts, ensuring both rapid and stable fermentation without stuck fermentations
3Object-affected harmful factors
If conventional chemical sprays are used to combat plant diseases, then disease protection is effective, but toxic residues remain in fruits and resistance development occurs
Solution Approach 1:
Instead of using chemical sprays that leave toxic residues, the patent employs Aureobasidium pullulans, a beneficial fungus that naturally occurs on fruit surfaces. This organism converts the potential harm of microbial competition into benefit by protecting the fruit from pathogens like Botrytis cinerea and preventing gray mold rot, while being safe for consumption and free from resistance issues
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 approach ensures rapid and complete fermentation, preventing fermentation errors and reducing the risk of secondary pathogens, resulting in high-quality alcoholic beverages with no residual sweetness or fermentation defects.
Implementation Method 1
For the production of alcoholic beverages from fruit by fermenting fruit juices or fruit mashes... Aureobasidium pullulans strains serve as producers of pullulan... act against other microorganisms present on plants or fruit surfaces... accelerating fermentation and/or means for completing the fermentation of fruits used
Data Source
Figure 1~2
Figure 3
Figure 4~5
AI summary
The invention relates to the use of at least one microorganism belonging to the species Aureobasidium pullulans, selected from among Aureobasidium pullulans DSM 14940 or Aureobasidium pullulans DSM 14941, as a fermentation aid for fruits.