KR20200038209A - Separation, identification, fermentation management and culture agency service of fermented microorganisms - Google Patents

Abstract

The present invention relates to an agency service for isolation, identification, and management and incubation of starters of fermented microorganisms, and more particularly, to a service for allowing a person-in-charge of a company to perform a non-face-to-face consultation with a professional researcher on the isolation, the identification, and the management and incubation of the starters of the fermented microorganisms and assist proliferation and management of strains in real time by using the Internet, so as to significantly assist small and medium enterprises with technical support, product development, and quality improvement for fermentation and production. Since fermentation management of microorganisms is performed according to experience of an operator in traditional natural inoculation, it is difficult to improve a production cost and control quality, so that small-scale fermentation and production are still dependent on small-scale production performed by experts. Most of the starters used for the fermentation are obtained by purchasing bacteria commercialized in foreign countries. In many cases, the purchased starters are used only once without being reused due to insufficient management of the bacteria, so that the starters are not proliferated, and a fermentation scale is unable to be increased, which causes the production cost to be increased because an excessive cost is required for purchasing the starters, resulting in lack of competitiveness. Fermentation and production enterprises have a high demand for localizing strains. However, there is no institution to request such a research, and storage for the proliferation and reuse of the starters is unable to be outsourced. According to the present invention, a new business model is developed to allow the person-in-charge of the company to perform the non-face-to-face consultation with the professional researcher on the isolation, the identification, and the management and incubation of the starters of the fermented microorganisms and assist the proliferation and management of the strains in real time through a fermented microorganism management agency website, so as to significantly assist the small and medium enterprises with the technical support, the product development, and the quality improvement for the fermentation and production.

Description

Separation, identification, fermentation management and culture agency service of fermented microorganisms}

The present invention relates to the separation, identification, and seed management and culture agency service of fermented microorganisms, and more specifically, a real-time comparison of separation, identification, seed management and cultivation of fermented microorganisms with professional researchers using the Internet. It is a service that provides face-to-face consultations and helps to grow and manage strains, providing technological assistance to small and medium-sized enterprises for fermentation production, product development, and innovative help in quality improvement.

Strain separation and identification: Identification by separating bacteria from samples and conducting genetic testing

Strain proliferation: Explore the optimal culture conditions of specific bacteria and cultivate them to propagate the cells and use them as seed bacteria

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Since traditional natural inoculation is carried out with microbial fermentation management as an operator's experience, it is difficult to improve the production cost and quality control, and thus, small-scale fermentation production still relies on small-scale production by experts.

Most of the seeds used for fermentation are commercialized bacteria in foreign countries. However, due to the lack of management of bacteria, the purchased seeds cannot be reused and often used as disposable. The cost is too high and the cost rises, which is a factor that makes it uncompetitive.

The demand for localization of strains from fermentation producers is high, but there is no institution to request this research, and it is also impossible to entrust storage for the growth and reuse of spawns.

[Figure 1]

Fermentation microorganism management agency website opened

Strain isolation and identification

Strain management and propagation

Through the Internet, a company representative conducts a non-face-to-face consultation on the separation, identification, and seed management and cultivation of fermented microorganisms with a professional researcher in real time, and assists SME technology support and product development and quality improvement for fermentation production by helping strain growth and management. Can provide breakthrough help.

1 is a view of a traditional natural inoculation food fermentation process.
Figure 2 is a diagram of the process of separation and identification of fermented microorganisms, management of seed and improvement of the process of culture agency service and improvement over existing methods.

Establishment of a website for the management of fermentation microorganisms: The system for uploading the test process of the sample to the researcher online is added by the client, and a system is established to enable non-face-to-face consultation with a professional researcher.

Isolation and identification of strains: Professional researchers separate bacteria from samples and conduct genetic tests to identify and issue the results as a report

Strain management and proliferation: Professional researchers research and culture the optimum culture conditions of the spawn, store the cells and proliferate on request

Fermented foods using natural inoculation can be contaminated with spoilage bacteria if the quality of the fermentation product changes and is severe depending on the skill and environment of the worker. Separation and identification of fermented microorganisms can prevent contamination of microorganisms that are critical to the fermentation process.

Differences by inoculation method Conventional method (natural inoculation) difference Improvement method (separation, inoculation of inoculated bacteria) Likely Contamination Unlikely High risk Whether fermentation by-products are generated Low risk Likely Poor quality Unlikely Taste and quality change every time Quality maintenance Taste and quality are maintained steadily

Most commercially available seeds are purchased overseas, but in the absence of specialized microbial personnel and facilities, it is difficult to proliferate the seeds and cannot be stored for a long period of time. However, if the long-term storage and propagation of seed germs are carried out by this researcher, the germs can be reused for at least ten years with a single purchase, so it is possible to continuously ferment with the germs purchased once, thereby reducing costs and steadily managing the germs. Quality can be maintained.

Differences between seed growth and storage Existing method (no propagation and storage) difference Improvement method (proliferation and storage) Cannot be reused Strain reuse Reusable Repurchase and use every time Strain repurchase Bacteria stored without repurchase
Multiply and use height Culture cost lowness High likelihood (less number of bacteria inoculated) Pollution during inoculation Possibility is low (the number of inoculation bacteria is high)

In addition, since it is difficult to obtain a seed in Korea, it is possible to increase the competitiveness of the localization of the seed purchase and the competitiveness of the fermentation industry by connecting the companies that purchase commercialized seed in foreign countries and the companies that have identified and identified fermented microorganisms. At this time, in order to cultivate in a common institute, the sponsors had to grasp the characteristics and properties of the seed germs, and had to request them in large quantities (several hundreds of kg-s t), and in many cases, the culture was rejected. However, in this researcher, a microbial researcher can confirm the characteristics of bacteria and cultivate several species of bacteria in small quantities (several hundreds of g-several kgs) to help small and medium-sized enterprises or individual businesses to develop their competitiveness. Therefore, this project is meaningful for technical support of SMEs through mass production of small items.

Even if the person in charge of the company tried to inquire about the fermented microorganism, there was no contact in Korea and could not understand the progress due to the lack of relevant expertise, but in this researcher, the person in charge of the company can consult with a specialized researcher in real time through the Internet. The process will be made available on the Internet, allowing applications, submissions, confirmations, and receipt of results online. Therefore, through this project, it is possible to provide innovative support to SMEs' technical support, product development, and quality improvement.

Difference between fermentation microorganism agency service and existing referral method Conventional method difference Improvement method University, Promotion Institute Client Professional researcher Microbial expertise required Requirement No condition Some specified bacteria
(About 10 types) Cultivable spawn Various cultures can be cultured by consulting with researchers (more than 200 species) Hundreds kg-t Minimum culture amount Hundreds g-tens of kg (1,000 times difference) Mass production of small items Production method Small quantity batch production No quality control Quality Management Direct quality control by professional researchers

[Figure 2]

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Claims (2)

Separation, identification, fermentation management and propagation agency service of fermented microorganisms Regarding claim 1, non-face-to-face consultation service with a professional researcher using the online platform homepage

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