Prevention of bacterial growth in fermentation processes

Patent metadata

Field	Value
Publication number	US-9926576-B2
Application number	US-201414491810-A
Country	US
Kind code	B2
Filing date	Sep 19, 2014
Priority date	Oct 1, 2007
Publication date	Mar 27, 2018
Grant date	Mar 27, 2018

Abstract

A fermentation process for the production of ethanol from natural sources, such as corn, comprising introducing a fermentable sugar, an inoculant, and a stabilized chlorine dioxide into a fermentation system is disclosed. The stabilized chlorine dioxide is added preventatively to the fermentation system, at concentrations in the fermentation system of acetic acid no greater than 0.30% (weight/volume) and lactic acid no greater than 0.60% (weight/volume). The stabilized chlorine dioxide is added in an amount effective to substantially prevent growth of bacteria.

First claim

What is claimed is:

1. A process to substantially prevent the growth of acid-producing bacteria in a fermentation process for the production of ethanol performed in a batch or continuous fermentation system, the fermentation system comprising a fermentation tank, vessel, reactor or piping, and the fermentation process comprising introducing a fermentable sugar, a yeast inoculant and a stabilized chlorine dioxide into the fermentation system; wherein the yeast inoculant converts the sugar to ethanol and carbon dioxide; wherein the stabilized chlorine dioxide is introduced when concentration in the fermentation system of acetic acid is no greater than 0.30% weight/volume, and concentration of lactic acid is no greater than 0.60% weight/volume;
wherein the acetic acid and lactic acid are by-products of the bacterial infection; wherein the amount of stabilized chlorine dioxide added is from about 0.0001 to about 5%, based on the total weight of the contents of the fermentation system; wherein the stabilized chlorine dioxide has no adverse effect on the yeast inoculant or ethanol yield; wherein the concentration in the fermentation system of acetic acid remains no greater than 0.30% weight/volume, and the concentration of lactic acid remains no greater than 0.60% weight/volume during the fermentation process, and wherein the stabilized chlorine dioxide is activated by in situ acid production.

2. The process of claim 1 wherein the stabilized chlorine dioxide is added to the fermentable sugar.

3. The process of claim 1 wherein the stabilized chlorine dioxide is added to the inoculant.

4. The process of claim 1 wherein the stabilized chlorine dioxide is added to the fermentation vessel.

5. The process of claim 1 wherein the stabilized chlorine dioxide is added in an amount from about 0.01% to about 3%.

6. The process of claim 5 wherein the stabilized chlorine dioxide is added in an amount from about 0.1% to about 2%.

7. The process of claim 1 wherein the stabilized chlorine dioxide is a chlorine dioxide-containing oxy-chlorine complex which is a complex of chlorine dioxide with carbonate, chlorine dioxide with bicarbonate or a mixture thereof.

8. The process of claim 1 wherein the stabilized chlorine dioxide is one or more metal chlorites.

9. The process of claim 8 wherein the metal chlorite is an alkali metal chlorite or an alkaline earth metal chlorite.

10. The process of claim 8 wherein the metal chlorite is sodium chlorite.

11. The process of claim 1 wherein the yeast inoculant is added in an amount of about 1 pound of dry yeast per 1000 gallons of composition comprising fermentable sugar.

12. The process of claim 1 wherein the fermentable sugar is derived from one or more of corn, wood chips, wheat straw, corn stover, switch grass, milo, barley, millet, sorghum, sugar cane, sugar beets, molasses, whey, and potatoes.

13. The process of claim 12 wherein the fermentable sugar is derived from corn.

14. The process of claim 13 wherein the fermentable sugar is present in the fermentation system in a concentration of about 5 to about 40% weight/volume.

15. The process of claim 14 wherein the fermentable sugar is present in the fermentation system in a concentration in the range of about 10 to 35% weight/volume.

16. The process of claim 1 wherein the stabilized chlorine dioxide is added to the fermentation system prior to addition of the inoculant.

17. The process of claim 1 wherein the stabilized chlorine dioxide is introduced before or simultaneously with the fermentable sugar and/or the yeast inoculant.

18. The process of claim 1 wherein the stabilized chlorine dioxide is added in an amount from about 0.002% to about 5%.

19. The process of claim 1 wherein the stabilized chlorine dioxide is added in an amount from about 0.005% to about 5%.

Assignees

• Du Pont
• Du Pont

Inventors

• Sumner Eric Guy
• Okull Derrick
• Dischert Dwayne William

Classifications

• Y02E50/17

  Cross-Sectional Technologies · mapped topic

• C12P7/06 Primary

  Ethanol, i.e. non-beverage · CPC title

• C12N1/20

  Bacteria; Culture media therefor · CPC title

• C12N1/36

  Adaptation or attenuation of cells · CPC title

• Y02E50/10

  Biofuels, e.g. bio-diesel · CPC title