Fermentation Medium Heat Treatment pH Adjustment
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Solution Overview
Problem
Industrial fermentation processes face issues with color development and increased viscosity in fermentation media during preparation and fermentation, leading to reduced oxygen saturation and productivity due to the use of complex raw materials, which complicates downstream processing and requires costly defoamers.
Innovation Solution
A method involving a heat treatment under acidic conditions for preparing the fermentation medium, adjusting the pH between 3.0 and 6.7, heating above 90°C for at least 2 minutes, and further adjusting to a pH between 6.8 and 12.0, which reduces color formation and viscosity, thereby improving process efficiency.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If complex raw materials are used in fermentation medium, then nutrient availability is improved, but color development and viscosity increase
Solution Approach 1:
The patent applies preliminary action by adjusting the pH to acidic conditions (pH 3-6.7) before heat treatment. This pre-adjustment prevents color formation during the subsequent heating process, allowing complex raw materials to be used without the harmful color development effect.
Solution Approach 2:
The patent changes the pH parameter to acidic conditions (pH 3-6.7) before heat treatment and then adjusts it back to neutral or alkaline conditions (pH 6.8-12.0) after heating. This parameter change enables the use of complex raw materials while preventing color development during processing.
2Quantity of substance
If complex raw materials are used in fermentation medium, then nutrient availability is improved, but viscosity increases
Solution Approach 1:
The patent applies preliminary action by adjusting the pH to acidic conditions (pH 3-6.7) before heat treatment. This pre-adjustment prevents viscosity increase during the subsequent heating process, allowing complex raw materials to be used without the harmful viscosity effect.
Solution Approach 2:
The patent changes the pH parameter to acidic conditions (pH 3-6.7) before heat treatment and then adjusts it back to neutral or alkaline conditions (pH 6.8-12.0) after heating. This parameter change enables the use of complex raw materials while preventing viscosity increase during processing.
3Quantity of substance
If viscosity increases during fermentation, then oxygen saturation is reduced, but stirring energy can compensate
Solution Approach 1:
The patent applies preliminary anti-action by preventing viscosity increase through acidic pH adjustment before heat treatment. This counteracts the potential harmful effect of viscosity increase on oxygen saturation, eliminating the need for additional stirring energy.
4Quantity of substance
If intensive stirring is applied to compensate for viscosity, then oxygen saturation is improved, but foam formation increases
Solution Approach 1:
The patent applies preliminary anti-action by preventing viscosity increase through acidic pH adjustment before heat treatment. This eliminates the need for intensive stirring, thereby preventing foam formation at its source.
5Productivity
If defoamers are used to compensate for foam loss, then productivity is maintained, but downstream processing complexity increases
Solution Approach 1:
The patent applies preliminary anti-action by preventing viscosity increase and subsequent foam formation through acidic pH adjustment before heat treatment. This eliminates the need for defoamer addition, simplifying downstream processing while maintaining productivity.
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 effectively limits color and viscosity increases in the fermentation medium and broth, enhancing oxygen saturation and reducing the need for energy-intensive stirring, thus improving productivity and simplifying downstream processing.
Implementation Method 1
c. heating the fermentation medium obtained in step b) to a temperature above 90° C. for at least 2 min
Data Source
AI summary
The present invention is directed to a method of preparing a fermentation medium comprising the steps of a) mixing components of a fermentation medium comprising a complex nutrient source in water, wherein the complex nutrient source is in an amount of 0.5-30% w/v of the fermentation medium; b) adjusting the pH of the fermentation medium obtained in step a) to a pH between pH 3.0 and pH 6.7; c) subjecting the fermentation medium subsequently to a heat treatment and thereafter adjusting the pH to a pH value suitable for cell cultivation. The present invention is further directed to a method a fermentation process comprising cultivation of the cells in the fermentation medium of the invention and the production of a compound of interest. The present invention is further directed to a method for reducing color formation and viscosity during fermentation medium preparation and during the fermentation process.