Temperature-Sensitive Saccharomyces Fermentation for Richer Flavor Enhancers

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Solution Overview

Problem

Existing methods for producing natural flavor enhancers face challenges such as high cost, complex operation steps, and insufficient flavor, particularly in technologies using Corynebacterium glutamicum and Saccharomyces cerevisiae, which require additional components and genetic modification, and high energy consumption.

Innovation Solution

A temperature-sensitive aroma-producing Saccharomyces cerevisiae strain is used in mixed fermentation with Corynebacterium glutamicum, utilizing carrot juice as a main raw material, with controlled fermentation conditions to produce a flavor enhancer rich in glutamic acid and nucleotides, optimizing growth and aroma production.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Quantity of substance

If two-step fermentation technology using mold and bacterial fermentation is adopted, then the variety of fermentation products is increased and umami level is improved, but the operation steps become complex and production cost increases

Engineering Contradiction:

Improvevariety of fermentation productsVSAvoidoperation steps

Core Design Contradiction:

Quantity of substanceVSDevice complexity

Solution Approach 1:

The patent combines mold fermentation (Saccharomyces cerevisiae) and bacterial fermentation (Corynebacterium glutamicum) into a single integrated two-step fermentation process. The first step uses Saccharomyces cerevisiae to produce amino acids and aromatic substances, followed by Corynebacterium glutamicum to produce glutamic acid and nucleotides. This merging approach increases product variety and umami level while managing operational complexity through systematic process design.

Inventive Principle:

Principle #5Merging (Combining)

2Reliability

If high temperature sterilization and processing is applied, then bacterial contamination is reduced, but energy consumption increases and product flavor may be destroyed

Engineering Contradiction:

Improvebacterial contamination controlVSAvoidenergy consumption

Core Design Contradiction:

ReliabilityVSUse of energy by moving object

Solution Approach 1:

The patent performs sterilization of raw materials and fermentation medium before the fermentation process begins, preventing bacterial contamination at the source. This preliminary sterilization action reduces the need for high-temperature processing during later stages, thereby lowering energy consumption while maintaining product flavor integrity.

Inventive Principle:

Principle #10Preliminary action

3Quantity of substance

If exogenous auxiliary components are added to improve flavor, then the umami level is enhanced, but the product loses its pure natural image

Engineering Contradiction:

Improveumami levelVSAvoidproduct purity

Core Design Contradiction:

Quantity of substanceVSEase of manufacture

Solution Approach 1:

The patent employs Saccharomyces cerevisiae and Corynebacterium glutamicum to naturally produce glutamic acid, nucleotides, and aromatic substances through fermentation. These microorganisms self-generate the umami-enhancing compounds needed, eliminating the requirement for exogenous additives and preserving the product's pure natural image while achieving enhanced umami level.

Inventive Principle:

Principle #25Self-service

4Device complexity

If pure strain fermentation of Corynebacterium glutamicum is used, then the production process is simple, but the product has single component and insufficient flavor

Engineering Contradiction:

Improveproduction processVSAvoidflavor complexity

Core Design Contradiction:

Device complexityVSQuantity of substance

Solution Approach 1:

The patent merges pure strain fermentation of Corynebacterium glutamicum with Saccharomyces cerevisiae fermentation in a sequential two-step process. The first step produces amino acids and aromatic substances that provide flavor complexity, while the second step produces glutamic acid and nucleotides. This combination maintains relative process simplicity while achieving rich flavor profile.

Inventive Principle:

Principle #5Merging (Combining)

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 achieves a high umami level and richer flavor with reduced production costs and simplified steps, producing a flavor enhancer with enhanced nutritional value and harmonious taste.

Implementation Method 1

mixed fermentation of the Saccharomyces cerevisiae and Corynebacterium glutamicum, to obtain the natural flavor enhancer

Methodology Applied

Scientific EffectFermentation: Fermentation

Data Source

PatentUS20260015645A1Temperature-sensitive aroma-producing saccharomyces cerevisiae and use thereof in preparation of flavor enhancers

Publication Date: 2026.01.15 QINGDAO CHENLAND PHARMACEUTICAL CO LTD

AI summary

The present disclosure belongs to the technical field of biological engineering, and in particular to a temperature-sensitive aroma-producing Saccharomyces cerevisiae and use thereof in preparation of flavor enhancers. The temperature-sensitive aroma-producing Saccharomyces cerevisiae is preserved in China Center for Type Culture Collection on May 31, 2024, with the preservation number of CCTCC NO: M20241116. The present disclosure adopts a mixed fermentation method of temperature-sensitive aroma-producing Saccharomyces cerevisiae and Corynebacterium glutamicum (the preservation number is CCTCC NO: M 2024431) to obtain a fermentation broth containing high concentrations of glutamic acid and nucleotides. Simultaneously, the fermentation broth also contains a variety of functional nutrients, such as other amino acids, organic acids and β-glucan, enabling higher functional nutritional value.