Use of hop acids in fuel ethanol production

Details Use of hop acids in fuel ethanol production Use of hop acids in fuel ethanol production

C - Chemistry, Metallurgy

12

P

C12P 7/06 (2006.01)

Patent

CA 2515723

Six hop acids are common to hops and beer: alpha acid, beta acids, isoalpha acids, rho-isoalpha acids, tetrahydro-isoalpha acids, and hexahydro-isoalpha acids. The six hop acids were tested to determine which were the most effective in inhibiting the growth of bacteria common to fuel ethanol production. The bacteria used in the tests were Lactobacillus brevis and Lactobacillus fermentum. The minimum inhibitory concentrations (MIC) of the hop acids were determined using MRS-broth. Molasses mash and wheat mashes were used as the growth media for the fermentations. In all cases the hop acids controlled the growth of these two lactobacillus bacteria with tetrahydroisoalpha acid, hexahydroisoalpha acid, and isoalpha acid killing the most bacteria at the lowest MIC. Treating yeast propagators, steep tanks, and fermenters with a minimum inhibitory concentration of hop acids will stop bacteria growth, increase ethanol yields and avoid the need for antibiotics.

Six acides de houblon sont commun au houblon et à la bière : les acides alpha, les acides bêta, les acides isoalpha, les acides rho-isoalpha, les acides tétrahydro-isoalpha et les acides hexahydro-isoalpha. Ces six acides de houblon ont été testés afin de déterminer lesquels se révèlent être les plus efficaces dans l'inhibition de la croissance de bactéries communes à la production d'éthanol combustible. Les bactéries employées au cours des tests sont <i>Lactobacillus brevis </i> et <i>Lactobacillus fermentum</i>. Les concentrations d'inhibition minimales (MIC) des acides de houblon ont été déterminées au moyen d'un bouillon de MRS (Man Rogosa Sharpe). Une trempe de mélasse et des trempes de blé ont été employées en tant que milieu de croissance pour les fermentations. Dans tous les cas, les acides de houblon ont permis de contrôler la croissance de ces deux bactéries lactobacillus, les acides tétrahydro-isoalpha, les acides hexahydro-isoalpha et les acides isoalpha ayant tué la plupart des bactéries à la concentration MIC la plus faible. Le traitement de propagateurs de levure pure, de cuves de trempage et de fermenteurs au moyen d'une concentration d'inhibition minimale d'acides de houblon permet ainsi de stopper la croissance bactérienne, d'augmenter les rendements en éthanol et de s'affranchir du recours aux antibiotiques.

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