Hop Extract Fermentation Additive for Yield and Complexity
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Solution Overview
Problem
Current industrial fermentation processes face challenges in accelerating the fermentation rate and increasing yield without increasing complexity and investment costs, particularly in controlling microorganisms and foaming issues.
Innovation Solution
The use of hop extract, specifically hop acids and their derivatives, as a plant-based fermentation aid that stimulates the fermentation process, regardless of microbial infection or foaming, by adding it directly to the growth medium, either continuously or at the beginning of the process, at low concentrations to enhance biomass, enzyme, or metabolite production.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If procedural measures such as special ventilation are used to accelerate fermentation, then fermentation rate is improved, but device complexity and investment costs increase considerably
Solution Approach 1:
The patent applies parameter changes by introducing hop extract as a chemical additive to alter the fermentation process parameters. Instead of changing physical process conditions through complex ventilation systems, the hop extract modifies the biochemical environment to accelerate fermentation naturally, thereby improving productivity without increasing device complexity
Solution Approach 2:
Hop extract serves as an intermediary substance that mediates between the microorganisms and the fermentation substrate. It facilitates enhanced fermentation by providing beneficial compounds that stimulate microbial activity, replacing the need for complex mechanical ventilation systems and reducing overall process complexity
2Productivity
If hop extract is added to stimulate fermentation, then yield of fermentation products is increased, but bitter taste may affect end product quality
Solution Approach 1:
The patent utilizes parameter changes by controlling the concentration of hop extract within optimal ranges and adjusting fermentation conditions (temperature, pH, time) to maximize product yield while minimizing bitter taste formation. By optimizing these parameters, the process achieves high productivity without compromising end product quality
Solution Approach 2:
The patent applies partial action by using moderate concentrations of hop extract rather than excessive amounts. This controlled approach provides sufficient stimulation for high yield while avoiding over-concentration that would cause excessive bitterness, thereby balancing productivity improvement with product quality maintenance
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 hop extract significantly increases the yield of fermentation products, such as biomass and enzymes, without affecting the taste of the end product, even at low concentrations, and operates effectively in both infected and infection-free substrates, simplifying the process and reducing costs.
Implementation Method 1
Fermentation affects many important industrial applications. Although the term 'fermentation' can also have narrower meanings, the term in connection with 'industrial fermentation' generally means the conversion of organic substances through rearrangement into different types of substances.
Data Source
Figure 1~2
AI summary
The invention relates to a fermentation auxiliary, said fermentation auxiliary being used to accelerate fermentation and/or to increase the yield and comprising a vegetable-based active substance.