Hops Acid Extracts and Organic Acids for 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, such as citric acid, is used to synergistically reduce undesirable microorganism concentrations while promoting desirable microorganism propagation and efficiency, eliminating the need for antibiotics and minimizing stress on yeast.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If antibiotics are used to control undesirable microorganisms, then microorganism concentration is reduced, but yeast stress increases and regulatory issues arise
Solution Approach 1:
The patent changes the chemical parameters by using organic acids (acetic acid at 0.1-10 mM, propionic acid at 0.1-10 mM, butyric acid at 0.1-10 mM) instead of antibiotics, altering the control mechanism from antibiotic action to acid-mediated microbial suppression that selectively affects undesirable microorganisms while preserving yeast health
Solution Approach 2:
The patent employs a composite approach by combining multiple organic acids together, creating a synergistic mixture that enhances microbial control effectiveness while maintaining yeast viability, avoiding the single-substance limitation of traditional antibiotics
2Object-affected harmful factors
If heat treatment is applied to control microorganisms, then contamination is reduced, but ethanol yield decreases due to yeast stress
Solution Approach 1:
The patent changes the physical parameter from thermal treatment to chemical treatment by using organic acid mixtures, achieving microbial control through pH modification and chemical inhibition rather than heat stress, thereby preserving yeast metabolic activity and ethanol production capacity
Solution Approach 2:
The patent substitutes the mechanical/thermal system (heat treatment) with a chemical system (organic acid application), replacing physical stress with chemical action that selectively inhibits undesirable microorganisms while allowing yeast to continue fermentation processes
3Quantity of substance
If conventional microbial control methods are used, then contamination is reduced, but operational costs increase
Solution Approach 1:
The patent employs inexpensive organic acids (acetic acid, propionic acid, butyric acid) that can be readily obtained and applied at low concentrations, replacing costly antibiotics and complex heat treatment systems with affordable chemical agents that achieve 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 bacterial contamination, enhances yeast propagation, and increases ethanol production efficiency without the drawbacks of antibiotic use, maintaining yeast health and reducing operational costs.
Implementation Method 1
introducing a hops acid extract into said system; and introducing at least one organic acid into said system
Data Source
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.