Citric and Propionic Acid Synergy for Fermentation Microbial Control
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Solution Overview
Problem
Current methods for controlling undesirable microorganisms in fermentation processes, such as antibiotics and heat treatment, are ineffective and costly, leading to reduced ethanol yields and potential regulatory issues due to antibiotic resistance and stress on yeast.
Innovation Solution
A method using a combination of citric acid or its salt and propionic acid or its salt at a ratio from 32:1 to 1:32 is introduced into the fermentation process to control undesirable microorganisms, reducing their concentration while promoting the growth and efficiency of desirable yeast.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If antibiotics are used to control undesirable microorganisms, then microbial contamination is reduced, but yeast stress increases and regulatory issues arise
Solution Approach 1:
The patent changes the chemical parameters by using organic acids (citric acid and propionic acid) instead of antibiotics. These organic acids create a favorable chemical environment that selectively inhibits undesirable microorganisms while being compatible with yeast growth, thereby maintaining microbial control effectiveness without causing yeast stress or regulatory issues.
Solution Approach 2:
The patent employs inexpensive organic acids that can be easily added and metabolized during the fermentation process. These acids serve their antimicrobial function temporarily and are then consumed or neutralized, avoiding the accumulation problems and regulatory restrictions associated with persistent antibiotics.
2Reliability
If heat treatment is applied to control microorganisms, then contamination is reduced, but process complexity and cost increase
Solution Approach 1:
The patent replaces the mechanical/thermal system (heat treatment equipment and processes) with a chemical system (organic acid addition). This substitution eliminates the need for complex heating infrastructure, temperature control systems, and associated energy costs, while achieving comparable or superior microbial control through the selective antimicrobial action of citric and propionic acids.
3Reliability
If conventional antimicrobial methods are used, then undesirable microorganisms are controlled, but ethanol yield decreases due to yeast stress
Solution Approach 1:
The patent applies local quality by creating a selective chemical environment where organic acids specifically target undesirable microorganisms while leaving yeast unaffected. The citric and propionic acids create localized conditions that are inhibitory to contaminants but favorable for yeast metabolism, thereby maintaining high ethanol yields while achieving effective microbial control.
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 effectively reduces the concentration of undesirable bacteria, such as lactic acid and acetic acid producers, without stressing the yeast, thereby increasing ethanol yields and avoiding the costs and regulatory concerns associated with antibiotic use.
Implementation Method 1
a combination of citric acid or its salt and propionic acid or its salt at a ratio from 32:1 to 1:32 is introduced into the fermentation process to control undesirable microorganisms
Data Source
AI summary
The present invention relates to the synergistic antimicrobial compositions containing mixture of two organic acids or their salts, wherein at least one organic acid is selected from the group consisting of citric acid, benzoic acid, propionic acid, tartaric acid, acetic acid, benzenesulfonic acid, oxalic acid, malic acid, salicylic acid, lactic acid gluconic acid, hydroxyacetic acid and their salts; and wherein said acids are mixed at a ratio from 32:1 to 1:32. The invention further relates to the methods of selectively controlling undesirable microorganisms in fermentation processes using combination of any two organic acids.