Multi-Microbe Fermentation for Edible Plants
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Solution Overview
Problem
Conventional methods for producing fermented products of edible plants or animals face challenges such as extended fermentation periods, increased production costs, and reduced storage stability due to pathogenic microbe growth, leading to decreased flavor and bioavailability.
Innovation Solution
A method involving the production of a microbe-mixed culture liquid using a mold and yeast, which is used to ferment crushed edible products, reducing fermentation time and inhibiting pathogenic microbes by promoting anaerobic microbes, while enhancing flavor and bioavailability through enzyme production and nutrient enrichment.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If conventional single-microbe fermentation methods are used, then the fermentation process is simple to operate, but the fermentation period is extended and production cost increases
Solution Approach 1:
The patent combines multiple microorganisms (lactobacillus, yeast, and mold) into a single fermented product production system. This multi-microbe co-culture approach accelerates fermentation by dividing tasks: lactobacillus produces lactic acid for preservation, yeast generates alcohol and carbon dioxide, and mold produces enzymes for substrate breakdown, thereby shortening the overall fermentation period while maintaining operational simplicity
Solution Approach 2:
The patent uses mold to conduct preliminary action by producing extracellular enzymes (cellulase, pectinase, protease) before the main fermentation process. These pre-produced enzymes break down complex substrates into simpler compounds, preparing the environment for subsequent lactobacillus and yeast activity, thus accelerating the overall fermentation process
2Reliability
If conventional fermentation methods are used, then production cost is reduced, but storage stability decreases due to pathogenic microbe growth
Solution Approach 1:
The patent converts the potential harm of pathogenic microbes into benefit by using beneficial microbes (lactobacillus, yeast, mold) to create an environment hostile to pathogens. Lactobacillus produces lactic acid that lowers pH, yeast produces alcohol and carbon dioxide, and together they create conditions that inhibit pathogenic microbe growth, thereby improving storage stability
Solution Approach 2:
The patent changes key parameters of the fermentation environment through multi-microbe action: pH is lowered by lactic acid production, alcohol concentration increases through yeast fermentation, and carbon dioxide levels rise. These parameter changes create an environment that preserves the fermented product and prevents pathogenic contamination, improving storage stability
3Ease of operation
If conventional fermentation methods are used, then the process is simple, but flavor and bioavailability decrease due to pathogenic microbe contamination
Solution Approach 1:
The patent merges multiple microbial systems into one fermentation process, where each microbe contributes to flavor development: lactobacillus produces lactic acid for tangy flavor, yeast produces alcohol and esters for aromatic notes, and mold produces enzymes that break down proteins into amino acids and peptides. This combination delivers superior flavor complexity while maintaining ease of operation through a single integrated process
4Reliability
If extended fermentation periods are used, then microbial activity is sufficient, but production cost increases and pathogenic contamination risk increases
Solution Approach 1:
The patent segments the fermentation process into specialized functional zones handled by different microbes: mold performs initial substrate breakdown with enzymes, lactobacillus handles acidification and preservation, and yeast manages alcohol production and aeration. This functional segmentation allows each microbe to work efficiently in its optimal conditions, achieving complete fermentation faster and reducing contamination risk
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 shortens fermentation periods, improves flavor and bioavailability, and inhibits pathogenic microbe growth, resulting in a more stable and nutritious fermented product.
Implementation Method 1
produces a large mount of hyphae and spores unlike yeast. Mold includes a noxious mold and a useful mold, such as Aspergillus niger. When existing with yeast or bacteria, it performs a role of producing various physiologically active substances (such as amino acid, polysaccharide, etc.) like yeast
Implementation Method 2
Yeast is the mother-body of fermentation, and is necessary for brewage and baking. It was found by Antony van Leeuwenhoek (1632 ∼1723, Netherlands) in the 17th century, and surprised the world. Also, it is a kind of mold in microbe classification, and is a microbe necessary to human's living, which exists in sugar-abundant areas such as the nectar of flowers, the surface of fruits, and produces physiologically active substances such as amino acid, polysaccharide, etc.
Implementation Method 3
lactobacillus is a kind of bacteria in classification, and performs a role of changing sugar to lactic acid. It has a characteristic in that it survives relatively well together with other microbes. Lactobacillus was first found by Pasteur in 1857, and has been found to be a microbe helpful to human's health.
Implementation Method 4
photosynthetic bacterium is one of the first life-forms which have existed on earth for up to about 3.5 billion years. It absorbs inorganic matter (such as carbon dioxide, hydrogen, methane, etc.) which had covered the ancient earth, synthesizes organic compounds, and generates oxygen.
Data Source
AI summary
A method for producing fermented edible plants alone or a mixture of edible plants and edible animals including the steps of: producing crushed edible plants or edible animal/plants; culturing a liquid mixture of grains, saccharides, filamentous fungi, and yeast for 24 to 36 hours to produce a mixed microbial broth; inoculating the edible plants or edible animal/plants with the mixed microbial broth, and firstly fermenting the edible plants or edible animal/plants for 3 to 8 days to produce first fermented edible plants or edible animal/plants; and inoculating the first fermented edible plants or edible animal/plants with bacteria, and secondly fermenting the first fermented edible plants or edible animal/plants for 6 to 12 days to produce second fermented edible plants or edible animal/plants. Further, adding the fermented edible plants or edible animal/plants produced by the above-described method into foods can provide storage stability, increase bioavailability, and improve flavor.