Hops Acid Extracts and Organic Acids for Fermentation Microbial Control
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Solution Overview
Problem
Current methods for controlling undesirable microorganisms in fermentation processes, such as the use of antibiotics and heat, are ineffective and costly, leading to reduced ethanol yields and potential regulatory issues due to antibiotic resistance and stress on yeast.
Innovation Solution
The combination of hops acid extracts and organic acids, specifically citric acid, is used to reduce undesirable microorganism concentrations while promoting desirable microorganism propagation and efficiency, providing a synergistic antimicrobial treatment without antibiotics.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If antibiotics are used to control undesirable microorganisms, then microbial contamination is reduced, but antibiotic resistance develops and regulatory issues arise
Solution Approach 1:
The patent changes the chemical parameters by using hops acid extracts and organic acids instead of antibiotics. This substitution alters the antimicrobial mechanism while maintaining effectiveness against undesirable microorganisms without causing resistance or regulatory issues.
Solution Approach 2:
The patent employs hops acid extracts and organic acids as temporary, non-persistent antimicrobial agents that do not accumulate in the system like antibiotics, thereby avoiding long-term resistance development and regulatory complications.
2Reliability
If heat is used to control undesirable microorganisms, then bacterial growth is inhibited, but yeast propagation and efficiency are reduced
Solution Approach 1:
The patent changes the physical parameter of temperature control by replacing heat treatment with chemical treatment using hops acid extracts and organic acids. This allows microbial control without subjecting yeast to thermal stress that would reduce propagation and ethanol production efficiency.
Solution Approach 2:
The patent substitutes the mechanical/thermal system (heat treatment) with a chemical system (hops acid extracts and organic acids) to achieve the same antimicrobial effect while preserving yeast vitality and productivity.
3Reliability
If current antimicrobial methods are used, then undesirable microorganisms are controlled, but ethanol yield is reduced due to yeast stress
Solution Approach 1:
The patent changes the chemical environment parameters by introducing hops acid extracts and organic acids that selectively inhibit undesirable microorganisms while maintaining conditions favorable for yeast metabolism and ethanol production, thereby preserving high ethanol yield.
Solution Approach 2:
The patent uses hops acid extracts and organic acids as intermediary substances that mediate between the need for microbial control and the need to maintain yeast health and productivity, enabling both goals to be achieved simultaneously without direct conflict.
Data Source
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AI summary
A method of reducing undesirable microorganism concentration, the method comprises (a) introducing a quantity of fermentable carbohydrate, sugar or cellulose to an aqueous system, (b) introducing a quantity of desirable microorganism to the aqueous system, (c) introducing a hops acid extract into the aqueous system and (d) introducing an organic acid solution into said system.