Corn Steep Liquor Fermentation for Aflatoxin and Viscosity Reduction
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Solution Overview
Problem
Existing corn steep liquor production technologies face challenges in effectively degrading multiple aflatoxins (AFB1, AFB2, AFG1, and AFG2) and reducing viscosity, leading to inefficiencies in drying and increased product risks due to high viscosity and aflatoxin contamination.
Innovation Solution
A method using Aspergillus niger (A. niger CCTCC NO: M 2013703) for fermentation of corn steep liquor to degrade aflatoxins and reduce viscosity, involving specific fermentation conditions and drying processes to produce low-toxin, low-viscosity corn steep liquor powder with enhanced flavor.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If concentrated corn steep liquor is produced by combining and concentrating corn soaking solution, then protein content and amino acid content are improved, but viscosity increases significantly
Solution Approach 1:
The patent applies parameter changes by controlling fermentation conditions (temperature, time, pH) to modify the chemical composition of corn steep liquor, thereby reducing viscosity while preserving protein content. The fermentation process transforms the physical and chemical parameters of the liquor to achieve the desired balance between concentration and flow properties.
2Quantity of substance
If high-concentration corn steep liquor is used for production, then nutrient content is improved, but drying efficiency decreases due to high viscosity
Solution Approach 1:
The patent applies preliminary action by performing fermentation treatment on the corn steep liquor before the drying process. This pre-treatment reduces the viscosity and improves the flow characteristics of the liquor, preparing it for more efficient drying. The fermentation step acts as a preparatory measure that enables subsequent drying to proceed more effectively.
3Object-affected harmful factors
If conventional fermentation is used to process corn steep liquor, then some aflatoxin degradation occurs, but complete degradation of all four aflatoxin types cannot be achieved
Solution Approach 1:
The patent applies universality by selecting a fermentation strain that possesses multi-functional capability to degrade all four types of aflatoxins (AFB1, AFB2, AFG1, AFG2) simultaneously. This single strain performs multiple detoxification functions that conventional single-function strains cannot achieve, ensuring comprehensive removal of all aflatoxin contaminants.
4Quantity of substance
If high-viscosity concentrated corn steep liquor undergoes drying process, then product concentration is improved, but clumping occurs and product quality decreases
Solution Approach 1:
The patent applies parameter changes by modifying the physical and chemical parameters of the corn steep liquor through fermentation before drying. This treatment alters the molecular structure and interaction of components, reducing viscosity and preventing clumping during drying. The parameter changes ensure that the drying process produces high-quality powder without aggregation 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
The method achieves significant detoxification of aflatoxins (52.14%-86.31% removal rates) and viscosity reduction (from 12.51 mPa·s to 1.38 mPa·s), improving drying efficiency and product quality while reducing transportation and storage costs.
Implementation Method 1
using corn steep liquor as a fermentation raw material and performing fermentation by using A. niger
Data Source
AI summary
The disclosure discloses a production method for low-toxin, low-viscosity and enhanced-quality corn steep liquor protein powder with a special flavor, belonging to the field of biological technologies. By inoculating a corresponding proportion of 106 CFU/mL Aspergillus niger spore suspension into corn steep liquor and cultivating it at a certain rotation speed and temperature, the viscosity of the corn steep liquor effectively reduced, and the aflatoxins contamination is significantly reduced. The degradation rate of AFB1, AFB2, AFG1, AFG2 reach 52.14%, 80.21%, 86.31%, 80.22%. After fermentation, the protein content and total amino acid content of the corn steep liquor are increased after drying, and it can be dried into corn steep liquor powder. The disclosure provides a technical reference for the safe and efficient utilization of the corn steep liquor, greatly reduces the transportation cost of the corn steep liquor, extends the product storage period, and improves the convenience in use.