Low-Sugar Fruit Enzyme Production via Three-Stage Fermentation
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Solution Overview
Problem
Enzyme products derived from fruits and vegetables typically have high sugar content, making them unsuitable for patients with metabolic syndrome, diabetes, fatty liver, and obesity, as well as increasing the risk of these conditions.
Innovation Solution
A method involving at least three microbial fermentation stages using yeast (Saccharomyces cerevisiae), acetic acid bacteria (Acetobacter aceti), and lactic acid bacteria (Lactobacillus sporogenes) to reduce the sugar content of vegetable and fruit enzyme products, with specific inoculation amounts and fermentation conditions to achieve a low-sugar, high-fiber final product.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If fruits and vegetables are used as raw materials for fermentation, then the enzyme products have beneficial properties for digestion and fat decomposition, but the sugar content of the enzyme products becomes high (more than 50%)
Solution Approach 1:
The fermentation process is divided into three distinct stages with different microorganisms: first stage uses yeast for alcohol fermentation, second stage uses acetic acid bacteria for acetic acid fermentation, and third stage uses lactic acid bacteria for lactic acid fermentation. Each stage targets different components, progressively reducing sugar content while maintaining enzyme activity and beneficial properties.
Solution Approach 2:
The patent changes the fermentation parameters at each stage: temperature (30-35°C for yeast, 25-30°C for acetic acid bacteria, 35-40°C for lactic acid bacteria), oxygen conditions (aerobic for acetic acid and lactic acid bacteria, anaerobic for yeast), and pH levels. These parameter changes optimize sugar consumption while preserving enzyme benefits.
2Adaptability or versatility
If high-sugar enzyme products are produced, then the products are available for general consumption, but they increase risk of metabolic syndrome, diabetes, fatty liver, cancer, and obesity
Solution Approach 1:
The high sugar content, which is initially harmful, is converted into a benefit by using it as substrate for microbial fermentation. The microorganisms consume the sugar to produce alcohol, acetic acid, and lactic acid, transforming the harmful sweet ingredient into beneficial organic acids that lower final sugar content to below 5% while providing health benefits.
Solution Approach 2:
Three types of microorganisms serve as intermediaries: yeast converts sugar to alcohol, acetic acid bacteria convert alcohol to acetic acid, and lactic acid bacteria convert remaining sugar to lactic acid. These microbial intermediaries progressively reduce sugar content while producing beneficial compounds.
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 method effectively reduces the sugar content of enzyme products to less than 5%, making them safer for consumption and providing a low-sugar, high-fiber enzyme product with varied acidity and flavor profiles.
Implementation Method 1
b. preparing an active yeast of Saccharomyces cerevisiae strain at a first inoculated amount of 0.01 ̃1% w/v to mix with the starting material for anaerobic fermentation until the residual sugar content less than 2% and the alcohol content from 4.4 to 5.5%
Implementation Method 2
c. preparing an acetic acid bacteria of Acetobacter aceti strain at a second inoculated amount of 1 ̃10% w/v to mix with the first fermented product for aerobic fermentation in 35 ̃40° C. until the acetic acid concentration from 1.8 to 2.5%
Implementation Method 3
d. preparing a Lactobacillus sporogenes a third inoculated amount of 5 ̃20% w/v to mix with the second fermented product for aerobic fermentation until the lactic acid content greater than 600 ppm and the sugar content less than 5%
Data Source
AI summary
This invention disclosed a method for preparing low-sugar vegetable and fruit enzyme product comprising obtaining a fruit or/and vegetable as a material; fermenting the material for at least three times sequentially, and producing an enzyme product, wherein the first fermentation is yeast fermentation, the second fermentation is acetic acid bacteria fermentation and the third fermentation is lactic acid bacteria fermentation; and the sugar content of the enzyme product is less than 5 wt %, especially, in a predetermined fermentation condition, the sugar content of the enzyme product is less than 2.5 wt %.