Lactobacillus paracasei CGMCC 14813 Fermentation for Organic Acid Yield
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
The content of organic acids in plants and microorganisms is relatively low, necessitating a method to increase their levels effectively.
Innovation Solution
The use of Lactobacillus paracasei strain CGMCC No. 14813, which is isolated and characterized for its ability to ferment raw materials such as fruits and vegetables, producing a higher content of organic acids through a controlled fermentation process, including specific growth conditions and medium compositions.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If conventional fermentation methods are used, then the fermentation process is simple and easy to operate, but the organic acid content in the fermented product is relatively low
Solution Approach 1:
The patent optimizes fermentation parameters including temperature (30-37°C), pH (5.5-6.5), and aeration rate (0.5-2 vvm) to maximize organic acid production. The culture medium composition is also optimized with specific carbon sources (50-100 g/L glucose), nitrogen sources (5-20 g/L peptone), and minerals to enhance the metabolic activity of Lactobacillus paracasei and increase organic acid yield
2Productivity
If Lactobacillus paracasei CGMCC No. 14813 is used for fermentation, then the organic acid production efficiency is improved, but the cultivation conditions require precise control
Solution Approach 1:
The Lactobacillus paracasei strain exhibits robust fermentation performance with inherent resistance to contamination and ability to maintain optimal metabolic activity under controlled conditions. The strain self-regulates its fermentation process, converting carbohydrates to organic acids efficiently without requiring complex external control mechanisms, thereby achieving high productivity with manageable system complexity
3Quantity of substance
If traditional organic acid extraction methods are used, then the process is simple, but the extraction efficiency and purity are limited
Solution Approach 1:
The fermentation process is optimized in advance to pre-concentrate organic acids in the culture broth through controlled metabolic accumulation. The culture medium is formulated beforehand with optimal carbon-to-nitrogen ratios and buffer systems that facilitate organic acid accumulation during fermentation, thereby simplifying subsequent extraction operations and improving overall recovery efficiency
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 Lactobacillus paracasei strain CGMCC No. 14813 significantly increases the organic acid content in fermented products, demonstrating improved production efficiency and cost-effectiveness compared to similar strains, while maintaining the nutritional and physiological benefits associated with lactic acid bacteria.
Implementation Method 1
Lactic acid bacteria (LAB) are a general term of a kind of bacteria that can produce a large amount of lactic acid by using fermentable carbohydrates. The Lactic acid bacteria can decompose lactose into glucose and galactose, and the glucose is transformed into small molecular compounds, such as lactic acid, by fermentation
Data Source
AI summary
A Lactobacillus paracasei and uses thereof. The Lactobacillus paracasei has a deposit number of CGMCC No. 14813. The Lactobacillus paracasei can be used for increasing the amount of an organic acid in a raw material. The Lactobacillus paracasei can be used for fermenting the raw material, where the raw material can be selected from at least one of fruits, which can increase the content of the organic acid in a fermented product.