Enzymatic Yeast Digestion Fermentation Medium
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Current fermentation media are not optimized for achieving high biomass yields of microbial cultures, and they may not be optimal for the stability and storage of the final products, particularly in terms of allergenicity and nutritional characteristics.
Innovation Solution
An enzymatic digestion method is employed using whole and/or autolysed yeast cells with enzymes such as proteases, lipases, and amylases to create a fermentation medium that enhances biomass yield, stability, and reduces allergenicity, incorporating both soluble and insoluble yeast components for improved microbial growth and product stability.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If conventional fermentation media are used, then the media can support microbial growth, but the biomass yield is not optimized and the final product stability is compromised
Solution Approach 1:
The patent applies parameter changes by modifying the fermentation medium composition through enzymatic digestion of yeast cells. Proteases, lipases, and amylases are used to break down yeast cell components, transforming the medium's chemical composition. This creates optimized nutrient profiles that simultaneously enhance biomass yield and improve product stability, resolving the contradiction between productivity and reliability.
Solution Approach 2:
The invention uses composite materials by combining enzymatically digested yeast cell components with traditional fermentation media. The digest contains a mixture of broken-down cell wall components, proteins, carbohydrates, and lipids that work synergistically to support microbial growth while enhancing final product stability. This composite approach allows optimization of both biomass yield and product reliability.
2Productivity
If yeast extract is used in fermentation media, then microbial growth is supported, but allergenicity of the final product increases
Solution Approach 1:
The patent applies segmentation by breaking down intact yeast cells into smaller components through enzymatic digestion. Proteases cleave proteins into peptides and amino acids, while other enzymes degrade complex macromolecules. This segmentation reduces the molecular size and complexity of potential allergens while retaining nutritional value, allowing microbial growth support with reduced allergenicity.
Solution Approach 2:
The invention uses enzymes as intermediaries to transform yeast cell components into less allergenic forms. The enzymatic digestion process acts as a mediator that converts intact yeast proteins and cell wall components into smaller, less immunogenic fragments. This intermediary transformation maintains the growth-supporting properties while reducing harmful allergenic effects.
3Reliability
If complex undefined fermentation media are used, then microbial viability is maintained, but the composition is not optimal for high biomass yield
Solution Approach 1:
The patent applies preliminary action by pre-digesting yeast cells with enzymes before using them in fermentation. This preliminary enzymatic treatment breaks down complex yeast components into more bioavailable forms, creating an optimized nutrient profile in advance. When microbes are inoculated, they immediately encounter pre-processed nutrients that support both viability and enhanced biomass production, eliminating the need to choose between the two.
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 results in increased microbial biomass yield, improved stability, and prolonged storage time of the final product, with reduced allergenicity, making it suitable for food, feed, and pharmaceutical applications.
Implementation Method 1
treating the yeast cells and/or the lysate thereof with one or more enzymes that are capable of digesting cell components, including the cell wall components, proteins, carbohydrates, nucleic acids etc.
Implementation Method 2
treating the yeast cells and/or the lysate thereof with one or more enzymes that are capable of digesting cell components
Data Source
AI summary
The present invention relates to the field of fermentation media. More specifically, the invention provides a method for preparing a composition useful for culturing microbial cells wherein whole and/or autolysed yeast cells are enzymatically treated to obtain the composition. The microbial cultures obtained have increased stability and are useful in the manufacturing of food, feed and as a pharmaceutical product.