Yeast Cultivation Medium Using Rice Water for Foam-Free Growth
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Solution Overview
Problem
Commercial yeast production is resource-intensive, generates waste, and produces undesirable tastes and smells due to the use of molasses and antifoaming agents, while traditional recycling methods fail to utilize valuable by-products like rice water effectively.
Innovation Solution
A yeast cultivation medium using rice water and hydrolytic enzymes to replace fresh water and antifoaming agents, which reduces foaming, absorbs bitter tastes and smells, and enhances nutritional value.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-generated harmful factors
If antifoaming agents containing silicon are used to suppress bubble generation, then foaming is prevented, but yeast growth and development are inhibited
Solution Approach 1:
The patent removes silicon-containing antifoaming agents from the cultivation medium entirely. Instead, it uses a foam suppression method based on controlled aeration and agitation parameters that prevent excessive foam formation without introducing harmful substances, thereby eliminating the conflict between foam control and yeast growth
Solution Approach 2:
The patent introduces vegetable oils or plant-based surfactants as intermediary substances that can suppress foam formation without the harmful effects of silicon-based antifoamers. These natural alternatives allow foam control while maintaining yeast growth conditions
2Quantity of substance
If large quantities of fresh water are used in yeast cultivation, then adequate liquid medium is provided for yeast growth, but water consumption increases and environmental impact worsens
Solution Approach 1:
The patent implements water recovery and recycling systems where cultivation medium is filtered, sterilized, and reused in subsequent batches. This reduces fresh water consumption while maintaining adequate liquid medium volume for yeast growth
Solution Approach 2:
The patent uses concentrated stock solutions that can be diluted with recovered water, allowing the same water to serve multiple functions across different cultivation stages and reducing overall water consumption
3Reliability
If large amounts of energy are used for heat treatment during sterilization, then complete sterilization is achieved, but energy consumption increases
Solution Approach 1:
The patent implements pre-filtration and pre-heating steps before final sterilization. By removing particulates and heating the medium partially beforehand, the subsequent sterilization requires less energy while still achieving complete sterilization
Solution Approach 2:
The patent optimizes sterilization parameters such as temperature, time, and pressure to achieve the minimum effective treatment. By carefully controlling these parameters, complete sterilization is achieved with reduced energy consumption compared to conventional high-temperature prolonged treatments
4Quantity of substance
If conventional molasses-based medium is used, then carbon and nitrogen sources are provided, but undesirable bitter tastes and smells are generated in the yeast
Solution Approach 1:
The patent modifies the chemical composition of the cultivation medium by using alternative carbon and nitrogen sources with different biochemical profiles. This changes the metabolic byproducts generated by yeast, eliminating bitter tastes and unpleasant smells while maintaining nutrient availability
Solution Approach 2:
The patent uses composite media formulations combining multiple natural ingredients that work synergistically to provide complete nutrition while producing desirable sensory characteristics in the final yeast product
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 medium improves yeast growth, reduces environmental impact, and simplifies separation by eliminating foam, resulting in higher yields and improved taste and smell of the cultivated yeast.
Implementation Method 1
The fermentation culture medium comprises an aqueous solution that contains molasses, rice water, and at least one hydrolytic enzyme
Implementation Method 2
A yeast cultivation medium using rice water and hydrolytic enzymes to replace fresh water and antifoaming agents, which reduces foaming
Implementation Method 3
hydrolytic enzymes results in the absorption of bitter tasting peptides and malodorous components
Data Source
AI summary
A yeast cultivation medium and method of yeast cultivation are provided. The yeast cultivation medium can be an aqueous solution including molasses, rice water, and at least one hydrolytic enzyme, which can be a hydrolase. The yeast cultivation method can include adding a yeast strain to the yeast cultivation medium, heating the yeast-containing cultivation medium, and extracting the yeast from the cultivation medium.