Yeast Fermentation for Inulin Purification

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Solution Overview

Problem

Current methods for purifying inulin-rich compositions, such as those from chicory roots, are inefficient in removing free sugars like glucose, fructose, and sucrose, which are physicochemically similar to inulin, leading to nutritional and technical issues, especially in industrial production where these sugars increase processing difficulties and caloric content concerns.

Innovation Solution

Incubating a composition comprising inulin and sucrose with specific yeast species like Saccharomyces bayanus, Kluyveromyces lactis, and Saccharomyces cerevisiae to selectively ferment and reduce free sugars, thereby improving the efficiency and yield of inulin purification.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Quantity of substance

If physicochemical separation techniques (fractional precipitation, chromatography) are used to remove free sugars, then free sugar content is reduced, but processing cost increases and fiber loss occurs

Engineering Contradiction:

Improvefree sugar contentVSAvoidprocessing cost

Core Design Contradiction:

Quantity of substanceVSEase of manufacture

Solution Approach 1:

The patent uses yeast as a biological intermediary organism to selectively ferment and remove free sugars from inulin-rich compositions. The yeast acts as a mediator that consumes free sugars for growth and metabolism while leaving inulin intact, thereby reducing free sugar content without requiring expensive physicochemical separation equipment or processes.

Inventive Principle:

Principle #24Intermediary (Mediator)

Solution Approach 2:

The yeast performs self-service by autonomously fermenting and consuming free sugars present in the inulin-rich composition during incubation. The biological system self-regulates the removal process through natural fermentation mechanisms, eliminating the need for external energy input or complex processing equipment required by conventional separation methods.

Inventive Principle:

Principle #25Self-service

2Shape

If spray drying is used to process inulin-rich compositions with high free sugar content, then powder form is achieved, but drying effectiveness decreases due to hygroscopicity of free sugars

Engineering Contradiction:

Improvepowder formVSAvoiddrying effectiveness

Core Design Contradiction:

ShapeVSProductivity

Solution Approach 1:

The patent applies preliminary action by removing free sugars through yeast fermentation before the spray drying process. This pre-treatment reduces the hygroscopic content of the composition, thereby improving the effectiveness of subsequent drying operations and enabling efficient production of powder form inulin with better flow and storage properties.

Inventive Principle:

Principle #10Preliminary action

3Quantity of substance

If conventional purification methods are used, then inulin is obtained, but free sugars remain at 6-16% of dry matter due to similar physicochemical properties

Engineering Contradiction:

Improveinulin contentVSAvoidfree sugar elimination

Core Design Contradiction:

Quantity of substanceVSManufacturing precision

Solution Approach 1:

The yeast serves as a selective biological intermediary that distinguishes between free sugars and inulin based on their biochemical properties rather than physicochemical properties. The yeast metabolizes free sugars while leaving inulin untouched, achieving manufacturing precision in free sugar elimination that conventional separation methods cannot attain.

Inventive Principle:

Principle #24Intermediary (Mediator)

4Manufacturing precision

If fractional precipitation or chromatography is used to separate free sugars, then separation efficiency improves, but fiber loss increases

Engineering Contradiction:

Improveseparation efficiencyVSAvoidfiber loss

Core Design Contradiction:

Manufacturing precisionVSLoss of substance

Solution Approach 1:

The yeast performs self-selective consumption of free sugars through biological fermentation, automatically distinguishing between fermentable sugars and non-fermentable inulin. This self-service mechanism achieves high separation efficiency without the mechanical or chemical forces that cause fiber loss in conventional separation techniques.

Inventive Principle:

Principle #25Self-service

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 reduces free sugar concentrations by 10% or more, minimizing caloric content and processing challenges, while maintaining inulin integrity, and is cost-effective and faster than existing separation techniques.

Implementation Method 1

incubating a composition comprising inulin, preferably chicory inulin and sucrose, with one or more yeast species, in particular yeast species selected from the group comprising or consisting or consisting essentially of Saccharomyces bayanus Kluyveromyces lactis, and Saccharomyces cerevisiae

Methodology Applied

Scientific EffectFermentation: Fermentation

Data Source

PatentEP3161011B2Methods and compositions for processing dietary fibers

Publication Date: 2022.08.24 COSUCRA GRP WARCOING

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Figure 5A~5B

AI summary

The present invention relates to a method for processing a composition comprising fructan and sucrose, comprising the step of incubating a composition comprising fructan and sucrose, preferably inulin and sucrose, with at least one yeast selected from the group consisting of Saccharomyces, and Kluyveromyces. Incubation with these yeasts results in the breakdown of free sugars such that purified fructan compositions are obtained.