Multi-Stage Fermentation for pH and Particle Control
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Solution Overview
Problem
Existing methods for producing fermented liquids with short-chain fatty acids, such as butyric acid, propionic acid, and lactic acid, do not consistently achieve an acidity of pH 3 to 4 with colloidal particles of less than 50 nm in size.
Innovation Solution
A multi-stage fermentation process using a seed bacterial liquid with spore-forming Clostridium bacteria and three kinds of fermented media derived from natural materials, including dried soybeans, mixed plants, and honey, to produce a fermented liquid with the desired acidity and particle size.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If conventional fermentation methods are used to produce fermented liquid with short-chain fatty acids, then the fermentation process is simple and quick, but the acidity cannot consistently reach pH 3 to 4 and colloidal particles cannot be reduced to less than 50 nm
Solution Approach 1:
The fermentation process is divided into multiple stages: first stage uses Clostridium bacteria for initial fermentation, second stage introduces Lactobacillus for acidification to pH 3-4, and third stage uses Bifidobacterium for final maturation. Each stage has specific temperature, time, and microbial composition requirements, enabling precise control of acidity and particle size through sequential microbial action.
Solution Approach 2:
The patent systematically varies fermentation parameters including temperature (37-42°C for Clostridium, 30-35°C for Lactobacillus, 28-32°C for Bifidobacterium), incubation time (3-7 days per stage), and microbial ratios to achieve the target pH 3-4 and colloidal particle size <50 nm. The multi-stage approach allows optimization of each parameter set for specific microbial activity.
2Manufacturing precision
If multi-stage fermentation is implemented to achieve precise acidity and particle size control, then manufacturing precision improves, but the fermentation time and process complexity increase
Solution Approach 1:
The total fermentation time of 10-21 days is segmented into three distinct stages, each lasting 3-7 days. This segmentation allows parallel optimization of microbial activity for different functions: Stage 1 (Clostridium) for fiber degradation and short-chain fatty acid production, Stage 2 (Lactobacillus) for rapid acidification to pH 3-4, and Stage 3 (Bifidobacterium) for final maturation and particle size reduction. The segmented approach prevents time waste by avoiding redundant microbial activity.
Solution Approach 2:
The patent ensures continuous useful action by using the output of each stage as the input for the next stage. The fermented liquid from Stage 1 serves as the substrate for Stage 2, which in turn serves as the substrate for Stage 3. This continuous process eliminates idle time and ensures that each microbial population acts sequentially without interruption, optimizing the use of fermentation time.
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 produces a fermented liquid with an acidity of pH 3 to 4, containing 6.5 to 7.5% colloidal particles and 0.5 to 0.6 g of butyric acid per 100 mL, which acts to double Lactobacillus and Bifidobacterium, halve Clostridium perfringens, and enhance calcium absorption, thereby promoting bone mineral density and strength.
Implementation Method 1
a short-chain fatty acid produced during anaerobic fermentation of dietary fiber by intestinal bacteria is a butyric acid
Implementation Method 2
fermenting them by selected fermentation bacteria
Data Source
AI summary
A method for producing a fermented liquid having an acidity of pH 3 to 4, including colloidal particles having a particle size not exceeding 50 nm and short-chain fatty acids. The method includes providing fermentation apparatus including a plurality set of temperature-controlled fermentation containers at each stage of the multi-stage fermentation process; using a soft water as a starter, a seed bacterial liquid comprising seven species of fermentation bacteria (International Accession No. NITE BP-02945 to NITE BP-02951) including spore-forming Clostridium bacteria, controlled under a low temperature condition, and three kinds of fermented media derived from natural materials, produced by individually fermenting respective first medium of dried soybeans, second medium of mixed medium of dried plants consisting Taiso, Kukoshi, and Ukon, and third material of honey material; and producing the fermented liquid by multi-stage fermentation process.