Fermented Feed Ingredient Using Yeast and Lactic Acid Bacteria
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Solution Overview
Problem
Existing feed products, particularly those containing wheat by-products, suffer from incomplete digestibility of carbohydrates and proteins due to insoluble glutenins and gliadins, leading to health issues and reduced productivity in animals, and there is a need for alternative methods that improve animal health and performance.
Innovation Solution
A method involving fermentation of starch-, protein-, and fibre-containing food base materials with a specific combination of lactic acid-producing bacteria and yeast to create a food ingredient suitable for mixed animal feeds, enhancing digestibility and intestinal health.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If separate production processes are used for starch, protein, and dietary fibre ingredients, then each ingredient can be optimally produced, but the overall production time increases and CO2 emissions increase
Solution Approach 1:
The patent combines separate fermentation processes for starch, protein, and dietary fibre production into a single integrated fermentation process using a multi-component microbial consortium. This merging of processes allows simultaneous production of all three ingredients from the same substrate, thereby reducing overall production time and minimizing CO2 emissions associated with multiple separate production cycles.
Solution Approach 2:
The microbial consortium employed in the invention performs multiple functions simultaneously within a single fermentation system. Different microorganisms in the consortium are responsible for different metabolic pathways, enabling the system to produce starch, protein, and dietary fibre ingredients concurrently from the same feedstock, thus achieving multi-functionality and improving production efficiency.
2Ease of manufacture
If conventional fermentation processes are used, then production is simpler, but the nutritional completeness and health-promoting properties are insufficient
Solution Approach 1:
The invention employs a composite microbial consortium consisting of multiple species working synergistically. This composite system combines the metabolic capabilities of different microorganisms to produce a complete profile of nutrients including starch, protein, and dietary fibre, along with health-promoting compounds, thereby achieving nutritional completeness while maintaining a relatively simple single-step fermentation process.
3Ease of operation
If monogastric animals are fed conventional diets, then feeding is straightforward, but resource efficiency is low and environmental impact is high
Solution Approach 1:
The invention changes the compositional parameters of animal feed by replacing conventional plant-based ingredients with fermentation-derived ingredients produced by the microbial consortium. This parameter change in feed composition improves resource efficiency and reduces environmental impact while maintaining ease of feeding operations through a straightforward incorporation of the fermented ingredient into existing feed formulations.
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 fermented food ingredient improves protein and carbohydrate digestibility, reduces intestinal disorders, and enhances animal health and productivity, including increased growth rates, reproductive capacity, and reduced mortality, while being compatible with existing feed production processes.
Implementation Method 1
a lactic acid-producing bacterium... subjecting the mixture to a fermentation step, thereby forming lactic acid
Implementation Method 2
a yeast... subjecting the mixture to a fermentation step
Data Source
AI summary
The invention relates to a method for preparing a food ingredient, comprising: - providing a mixture of starch-, protein-, and dietary fibre-containing food base material, water, a yeast, a lactic acid-producing bacterium and optionally one or more other ingredients; and - subjecting the mixture to a fermentation step, thereby forming lactic acid. The invention also relates to a fermented food ingredient, to a method for the preparation of a food, to a food and use of a food ingredient or food especially in farming.