Shrimp Paste Fermentation Using Combined Strain Fortification
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Solution Overview
Problem
The traditional manufacturing process of shrimp paste is time-consuming and prone to contamination, resulting in unstable quality and limited availability due to high salt content, which constrains its industrial production and long-term consumption.
Innovation Solution
A rapid fermentation method using combined strain fortification with Cladosporium Z3 and Enterococcus faecalis X1, which shortens fermentation time, reduces salt content, and inhibits harmful microorganisms, employing a two-step process to enhance flavor and safety.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If traditional spontaneous fermentation is used, then unique flavor and nutritional properties are developed, but production time is excessively long and quality is unstable
Solution Approach 1:
The patent applies preliminary action by pre-culturing specific microorganisms (Lactobacillus plantarum and Aspergillus oryzae) before fermentation to establish a controlled microbial population that will dominate the fermentation process, thereby ensuring quality stability while reducing fermentation time compared to spontaneous fermentation
Solution Approach 2:
The patent changes the microbial parameter by introducing specific strain combinations (Lactobacillus plantarum and Aspergillus oryzae) with defined ratios, transforming the uncontrolled spontaneous fermentation into a controlled process with predictable outcomes, thus improving quality stability without extending time
2Object-affected harmful factors
If high salt content is used to inhibit harmful microorganisms, then product safety is improved, but availability for long-term consumption is reduced due to excessive saltiness
Solution Approach 1:
The patent converts the harmful effect of salt by using moderate salt levels combined with beneficial microorganisms that naturally inhibit pathogens through competitive exclusion and acid production, transforming salt from a necessary preservative into a flavor enhancer at lower concentrations
Solution Approach 2:
The patent introduces beneficial microorganisms as intermediaries between salt and harmful microorganisms, where the cultured strains compete with and inhibit pathogens, allowing reduced salt levels while maintaining safety and improving consumability
3Productivity
If enzyme addition method is used, then fermentation time is reduced and salt content is decreased, but product flavor is insufficient
Solution Approach 1:
The patent applies composite materials by combining specific microorganisms (Lactobacillus plantarum and Aspergillus oryzae) that produce enzymes in-situ, creating a living enzyme system that maintains flavor development while improving fermentation efficiency, unlike added enzymes that lack the microbial ecosystem
4Object-affected harmful factors
If single bacteria fermentation is used, then harmful microorganisms are inhibited and safety is improved, but flavor development is limited
Solution Approach 1:
The patent merges multiple microbial functions by combining Lactobacillus plantarum (acid production for pathogen inhibition) with Aspergillus oryzae (enzyme production for flavor development), achieving both safety and flavor quality that single strains cannot provide alone
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
This method significantly shortens production time, improves efficiency, and lowers costs while producing shrimp paste with low salt content, enhancing stability and safety, making it suitable for industrial production and healthier food options.
Implementation Method 1
Shrimp paste is a common fermented food in coastal areas of China, Hong Kong and Southeast Asia, which is made by mixing shrimp with salt and grinding it into a sticky state, followed by spontaneous fermentation for a long time. During the fermentation process, the proteins in shrimp paste are decomposed into amino acids under the joint action of microorganisms and various enzymes
Implementation Method 2
Cladosporium Z3 had strong protease and lipase production ability, while Enterococcus faecalis X1 had a strong ability to produce protease and acid
Data Source
AI summary
A rapid fermentation method for shrimp paste based on combined strain fortification is provided. Cladosporium Z3 and Enterococcus faecalis X1 were deposited in the Chinese typical culture preservation center under preservation numbers CCTCC NO: M 2022487 and CCTCC NO: M 2022486, respectively. Two strains were employed to ferment the small hairy shrimp in two steps, utilizing each strain's properties, which enabled the fermentation capacity to be maximized to increase the fermentation speed and stabilize the quality. In addition, the pollution of miscellaneous bacteria is inhibited by strain-enhanced fermentation.