Fermentation Lag Time Reduction via Potato Protein Protease Inhibitor
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Solution Overview
Problem
The lag phase in fermentation processes is lengthy, which increases production time and costs, and existing methods to reduce it, such as semi-continuous processes or adding starter cultures, are not always effective or economical.
Innovation Solution
Adding a potato protein protease inhibitor to the fermentation culture medium to reduce the lag time, allowing for faster adaptation of microorganisms and subsequent exponential growth without affecting the quality of the target substance.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If a batch fermentation process is used to ensure proper microorganism adaptation and product quality, then the product quality is maintained, but the production time is extended due to the lengthy lag phase
Solution Approach 1:
The patent applies preliminary action by adding a protease inhibitor to the fermentation medium before the microorganisms begin their lag phase. This pre-treatment modifies the medium in advance to prevent excessive protein degradation, creating optimal conditions that reduce the lag phase duration without compromising the subsequent exponential growth and product quality
Solution Approach 2:
The patent changes the chemical parameter of the fermentation medium by introducing a protease inhibitor. This parameter change modifies the proteolytic activity in the medium, which in turn affects the microorganisms' adaptation process, reducing the lag phase while maintaining the conditions necessary for high-quality product formation during the exponential and stationary phases
2Reliability
If the lag phase is extended to ensure proper microorganism health and adaptation, then the microorganism population quality is improved, but the production efficiency decreases
Solution Approach 1:
By adding the protease inhibitor beforehand, the system prepares the fermentation medium in advance to provide optimal nutrients and conditions. This preliminary modification ensures that when microorganisms are introduced, they can adapt more quickly with maintained health, reducing the lag phase while preserving microorganism population quality
Solution Approach 2:
The protease inhibitor acts as an intermediary substance that modifies the interaction between the fermentation medium and the microorganisms. It mediates the proteolytic processes in the medium to release appropriate amounts of amino acids and peptides, creating an optimal environment that supports both rapid microorganism adaptation and sustained health throughout the fermentation process
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
Significantly reduces the lag time in both batch and semi-continuous fermentation processes, enhancing the efficiency and economy of fermentation product production without impacting the taste or quality of the final product.
Implementation Method 1
adding a potato protein protease inhibitor to the culture medium
Implementation Method 2
Fermentation is a well-known technique for the production of substances using the metabolic activity of microorganisms
Data Source
AI summary
The present invention is directed to a method for decreasing the lag time in a fermentation of a culture medium to prepare a target substance, wherein the target substance is not yogurt and wherein the fermentation results in formation of acid or ethanol, which method comprises the steps of providing, to a suitable culture medium, a fermentation starter culture comprising a microorganism which liberates acid or ethanol, adding a potato protein protease inhibitor to the culture medium, culturing the microorganism, and obtaining the target substance.It has been found that addition of potato protein protease inhibitor to a fermentation feed significantly reduces the lag time of the fermentation. The required amount of potato protein is low enough not to affect the taste of the target substance adversely, and the lag time reduction occurs both in batch- and in semi-continuous processes. The invention further pertains to a fermented food product which is not yogurt, comprising potato protein protease inhibitor.