Two-Phase Fermentation for Staphylococcus Nitrate Reductase
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Solution Overview
Problem
Current methods for reddening food products, particularly meat, using Staphylococcus strains are inefficient at low temperatures and require longer production times, leading to increased costs and potential health concerns due to the use of nitrite.
Innovation Solution
A two-phase fermentation method is employed for Staphylococcus strains, involving an initial aerobic phase without nitrate followed by an anaerobic or oxygen-limited phase with continuous nitrate feeding, enhancing nitrate reductase activity and color formation in food products.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If standard fermentation methods are used at low temperatures, then hygiene requirements are met, but nitrate reductase activity is insufficient and production time increases
Solution Approach 1:
The patent applies parameter changes by modifying the fermentation process through two distinct phases: an aerobic phase followed by an anaerobic phase with nitrate feeding. This phase-based parameter change enables the Staphylococcus strain to develop enhanced nitrate reductase activity while maintaining low temperature fermentation (below 6°C) for hygiene compliance, thereby resolving the contradiction between hygiene requirements and production efficiency
2Illumination intensity
If nitrite is added directly for color formation, then color development is achieved, but health concerns arise due to N-nitrosamine formation
Solution Approach 1:
The patent uses nitrate as an intermediary substance instead of directly adding nitrite. The engineered Staphylococcus strain converts the added nitrate into nitrite through enhanced nitrate reductase activity during the anaerobic phase. This intermediary approach allows color formation to occur while minimizing the need for direct nitrite addition, thereby reducing the formation of harmful N-nitrosamines
Solution Approach 2:
The patent implements self-service by enabling the Staphylococcus strain to autonomously convert nitrate to nitrite through genetically enhanced nitrate reductase activity. The bacteria themselves perform the nitrate reduction function that would otherwise require external nitrite addition, allowing the system to produce its own coloring agent while avoiding the health risks associated with exogenous nitrite
3Illumination intensity
If Staphylococcus strains are used for nitrate reduction, then color formation is improved, but production time increases and costs rise
Solution Approach 1:
The patent applies preliminary action by conducting an aerobic growth phase before the anaerobic nitrate reduction phase. During this preliminary aerobic phase, the Staphylococcus strain accumulates sufficient biomass and prepares its metabolic machinery, enabling rapid nitrate reduction when the anaerobic phase begins. This preliminary preparation reduces the overall time required for effective color formation compared to starting nitrate reduction from the beginning
4Device complexity
If conventional fermentation is used, then process simplicity is maintained, but nitrate reductase activity remains low
Solution Approach 1:
The patent applies segmentation by dividing the fermentation process into two distinct phases: an aerobic phase for biomass accumulation and an anaerobic phase for nitrate reduction. This segmentation allows each phase to be optimized for its specific function while using standard fermentation equipment, thereby enhancing nitrate reductase activity without requiring complex additional equipment or processes
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 approach significantly increases nitrate reductase activity and reduces production time, resulting in more efficient reddening of food products, especially at lower temperatures, while minimizing the use of nitrite and associated health risks.
Implementation Method 1
fermenting the strain in the absence of nitrate under aerobic conditions
Implementation Method 2
fermenting the strain under anaerobic or oxygen limiting conditions while continuously feeding nitrate
Implementation Method 3
two-phase fermentation involving a first phase of fermenting the strain under high aeration in the absence of nitrate and a second phase of fermenting the strain under low aeration while continuously feeding nitrate
Data Source
AI summary
The present invention is related to the field of reddening of food products. In particular the present invention relates to a two-phase fermentation method for boosting the nitrate reductase activity of Staphylococcus strains with nitrate reductase activity comprising a first aerobic phase in the absence of nitrate and a second anaerobic or oxygen limited phase with continuous nitrate feeding and use of the Staphylococcus strains for reddening of meat products.