Temperature-Sensitive Yeast Fermentation for Natural Umami 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 complexity, particularly in technologies using Corynebacterium glutamicum and Saccharomyces cerevisiae strains, which either result in monosodium glutamate with a single component or require additional exogenous additives, compromising the natural image of the product.
Innovation Solution
A temperature-sensitive aroma-producing Saccharomyces cerevisiae strain, preserved as CCTCC NO: M 20241116, is used in mixed fermentation with Corynebacterium glutamicum to produce flavor enhancers from carrot juice, optimizing fermentation conditions including temperature, oxygen, and pH control to enhance umami level and flavor complexity.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If two-step fermentation technology using mold and bacteria is adopted, then the variety of fermentation products and umami level are improved, but the operation steps become complex and production cost increases
Solution Approach 1:
The patent combines mold fermentation and bacterial fermentation into a single simultaneous fermentation process. The fermentation medium contains both mold spores and bacteria, allowing both organisms to ferment together and produce multiple products (amino acids, organic acids, enzymes) in one step, thereby simplifying the operation steps while maintaining product variety.
Solution Approach 2:
The fermentation system is designed to perform multiple functions simultaneously: the mold produces enzymes and amino acids while the bacteria produce glutamic acid and organic acids. This multi-functional fermentation process eliminates the need for separate fermentation steps, reducing operational complexity while achieving diverse product output.
2Quantity of substance
If two-step fermentation technology using mold and bacteria is adopted, then the variety of fermentation products and umami level are improved, but the production cost increases
Solution Approach 1:
By merging mold and bacterial fermentation into a single process, the patent eliminates the need for separate fermentation steps, reducing operational complexity and production costs. The simultaneous fermentation produces multiple products including amino acids, organic acids, and enzymes in one batch, improving cost-effectiveness.
Solution Approach 2:
The fermentation medium is designed to support both mold and bacterial growth and metabolism simultaneously. The organisms utilize the provided nutrients (carbohydrates, amino acids, vitamins, minerals) to produce the desired fermentation products through their own metabolic pathways, eliminating the need for additional processing steps or external interventions.
3Device complexity
If Corynebacterium glutamicum pure strain fermentation is used, then the production process is simple, but the product has single component and insufficient flavor
Solution Approach 1:
The patent merges Corynebacterium glutamicum fermentation with mold fermentation in a single process. The bacteria produce glutamic acid while the mold produces amino acids, enzymes, and other flavor compounds. This combination maintains relative process simplicity while significantly enhancing flavor complexity through the synergistic production of multiple compounds.
Solution Approach 2:
The fermentation system creates a composite product containing multiple substances: glutamic acid from bacteria, amino acids from mold, organic acids, enzymes, and other flavor compounds. This composite composition provides rich and complex flavor while maintaining a streamlined fermentation process.
4Quantity of substance
If exogenous auxiliary components are added to the taste enhancer, then the flavor quality is improved, but the natural image of the product is compromised
Solution Approach 1:
The fermentation system is designed to produce all necessary flavor compounds endogenously through the metabolic activities of the mold and bacteria. The organisms utilize the provided nutrients to synthesize amino acids, organic acids, enzymes, and other flavor substances naturally, eliminating the need to add exogenous auxiliary components and preserving the product's natural image.
Solution Approach 2:
The mold and bacteria act as natural intermediaries that convert simple nutrients (carbohydrates, amino acids, vitamins, minerals) into complex flavor compounds. This natural biochemical conversion process produces high-quality flavor substances without requiring artificial additives, maintaining both flavor quality and natural integrity.
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 yields a fermentation broth with high glutamic acid and nucleotide concentrations, providing a rich and harmonious taste with enhanced umami, while reducing production costs and maintaining a natural flavor profile.
Implementation Method 1
The glutamic acid, flavor nucleotides and other products may be obtained from a carrot juice as a main raw material through mixed fermentation of the Saccharomyces cerevisiae and Corynebacterium glutamicum
Data Source
Figure 1~2
AI summary
The present application 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 application 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.