Controlled Fermentation Broth Using Specific Bacterial Strains
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Solution Overview
Problem
Conventional methods for preparing fermentation broth of fruits and vegetables lack control over the fermentation process and bacterial strains, leading to potential production of harmful substances and prolonged fermentation periods, resulting in an uncontrolled and inefficient process.
Innovation Solution
A method involving the controlled mixing of specific bacteria strains (Lactobacillus acidophilus, Bifidobacterium longum, Lactobacillus delbrueckii subsp. bulgaricus, and Streptococcus thermophilus) with fruits and vegetables, followed by fermentation at controlled temperatures and periods, with subsequent filtration and ultrafiltration to produce a safe and efficient fermentation broth.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If conventional fermentation method is used without controlling bacterial strains, then the fermentation process is simple and easy to operate, but harmful substances may be produced and the fermentation period is prolonged (3-6 months)
Solution Approach 1:
The patent segments the fermentation process into controlled stages with specific bacterial strains introduced at different phases. Multiple bacterial strains (Lactobacillus acidophilus, Bifidobacterium longum, Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus) are selectively introduced to perform specific functions at different fermentation stages, ensuring safety while maintaining process manageability.
Solution Approach 2:
The patent applies parameter changes by controlling fermentation temperature (118°C-37°C, preferably 18°C, 23°C, or 37°C) and duration (10-180 days, preferably 10, 15, or 180 days). These controlled parameter changes ensure that only beneficial substances are produced while preventing harmful contamination, resolving the contradiction between safety and process complexity.
2Productivity
If conventional fermentation method is used without controlling bacterial strains, then the equipment and operation are simple, but the fermentation period is long (3-6 months)
Solution Approach 1:
The patent applies preliminary action by pre-selecting and pre-culturing specific bacterial strains before the main fermentation process. The bacterial strains are prepared in advance and introduced at controlled stages, which accelerates the fermentation process and reduces the overall duration from 3-6 months to 10-180 days, thereby improving productivity while minimizing time loss.
Solution Approach 2:
The patent ensures continuity of useful action by maintaining controlled fermentation conditions throughout the process with continuous monitoring and adjustment of temperature, pH, and bacterial strain introduction. This continuous controlled action prevents stagnation and extends the useful fermentation period efficiently, reducing overall time loss while maintaining high productivity.
3Reliability
If multiple bacterial strains are introduced for controlled fermentation, then the fermentation process becomes controlled and safe, but the process complexity increases
Solution Approach 1:
The patent applies universality by selecting bacterial strains that perform multiple functions: Lactobacillus acidophilus and Bifidobacterium longum provide probiotic benefits and digestive enzymes, while Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus contribute to acidification and preservation. This multi-functional approach enables controlled fermentation with standardized procedures, maintaining ease of operation while improving reliability.
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 reduces the fermentation period to 15 days, ensures the production of beneficial metabolites, and results in a full-functional natural food product rich in vitamins, minerals, and amino acids, providing complete nutrients for cell repair and enhancing biochemical reactions.
Implementation Method 1
mixing fruits, vegetables, bacteria liquid of Lactobacillus acidophilus, bacteria liquid of Bifidobactreium longum, bacteria liquid of Lactobacillus delbrueckiisubsp. bulgaricus, and bacteria liquid of Streptococcus thermophilus, and processing fermentation to obtain a fermentation product
Implementation Method 2
processing ultrafiltration, and collecting liquid produced by the ultrafiltration, i.e., the fermentation broth of fruits and vegetables. The step of ultrafiltration comprises ultrafiltering the filtrate in a molecular weight of 100,000
Data Source
AI summary
A method for preparing fermentation broth of fruits and vegetables includes steps of mixing fruits, vegetables, bacteria liquid of Lactobacillus acidophilus, bacteria liquid of Bifidobactreium longum, bacteria liquid of Lactobacillus delbrueckiisubsp. bulgaricus, and bacteria liquid of Streptococcus thermophilus, and processing fermentation to obtain the fermentation broth of fruits and vegetables. A fermenting course of the method could be controlled, and a fermenting period is reduced to 15 days.