LAE Treatment for Antibiotic-Free Fermentation and Grain Preservation
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Solution Overview
Problem
Existing methods for controlling undesirable microorganisms in fermentation and propagation processes are ineffective, costly, and can lead to antibiotic resistance, while preservation of high-moisture grain products like distiller's grains lacks effective antibiotic-free preservation methods, impacting efficiency and marketability.
Innovation Solution
The use of Lauryl-L-arginine ethyl ester monohydrochloride (LAE) as an antimicrobial agent, optionally combined with hops acid and organic acids, to inhibit the growth of unwanted microorganisms in fermentation processes and preserve high-moisture grain products without antibiotics.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If antibiotics are used to control microorganisms in fermentation processes, then microbial contamination is reduced, but antibiotic resistance develops and costs increase
Solution Approach 1:
The patent changes the chemical parameter of the antimicrobial agent from traditional antibiotics to ethyl lauroyl arginate (LAE), a naturally derived compound. This parameter change allows effective microbial control without the harmful side effects of antibiotic resistance, as LAE works through a different mechanism (disrupting microbial cell membranes) that does not promote resistance development.
Solution Approach 2:
The patent employs LAE as a cost-effective alternative to expensive antibiotics. LAE is derived from natural sources (lauroyl chloride and arginine) and can be produced more economically, providing a disposable, non-persistent solution that degrades without leaving harmful residues that cause resistance.
2Duration of action of stationary object
If traditional preservation methods are used for high-moisture grain products, then shelf life is extended, but antibiotic residues remain in the product
Solution Approach 1:
The patent changes the preservation agent parameter from antibiotics to LAE, which provides effective preservation of high-moisture grain products without leaving harmful antibiotic residues. LAE's natural derivation and degradation properties ensure that it extends shelf life while maintaining product safety for animal feed and other applications.
3Reliability
If antibiotics are used in fermentation processes, then microbial control is achieved, but production costs increase
Solution Approach 1:
The patent substitutes expensive antibiotics with LAE, a more economically viable preservation agent. LAE can be produced from readily available natural sources, reducing the quantity of substance cost in fermentation processes while maintaining effective microbial control throughout the production cycle.
4Object-generated harmful factors
If high-moisture grain products are stored without effective preservation, then no antibiotic residues are present, but shelf life is limited
Solution Approach 1:
The patent introduces LAE as a preservation parameter that maintains the antibiotic-free status of grain products while simultaneously extending their shelf life. LAE's mechanism of action against spoilage microorganisms without leaving antibiotic residues allows the product to remain safe for animal feed and other uses throughout the extended storage period.
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
LAE-based additives effectively reduce microbial contamination, enhance fermentation yields, and extend the shelf life of grain products, providing antibiotic-free and cost-effective solutions for fermentation processes and grain preservation.
Implementation Method 1
LAE-based additives effectively reduce microbial contamination
Implementation Method 2
preserve high-moisture grain products without antibiotics
Data Source
AI summary
What is disclosed is a method of reducing undesirable concentrations of microorganisms without the use of man-made antibiotics, comprising the steps of: introducing a quantity of fermentable carbohydrate; sugar or cellulose to an aqueous system; introducing a quantity of desirable microorganism to the aqueous system; introducing at least one acid into the aqueous system, wherein the at least one acid is selected from the group consisting of hops acid, organic acid, or a combination of hops acid and organic acid; and introducing a compound comprised of Lauryl-L-arginine ethyl ester monohydrochloride (LAE) into the aqueous system. The use of LAE as a preservative of distiller's grains and solubles is also disclosed.