Antimicrobial method for fermentation processes
A system and method for controlling bacteria, especially lactic and acetic acid bacteria in the production of ethanol using an organic oxidizing compound in combination with an inorganic oxidizer is provided. Particularly, a mixture of one or more peroxy acids and one or more peroxide compounds is introduced into a fermentation mash so as to inhibit or reduce levels of bacteria that compete with yeast for the fermentation sugars. The peroxy acid and peroxide compounds largely are consumed during the fermentation process and are generally not present in the fermentation by-products, especially recovered distiller's grains.
1. A method for reducing bacteria levels within an ethanol fermentation system comprising:
introducing a quantity of peracetic acid and a quantity of hydrogen peroxide into a corn mash located within said ethanol fermentation system, wherein a first portion of said hydrogen peroxide is added to said corn mash prior to the introduction of said peracetic acid into said fermentation mash, wherein said peracetic acid is introduced as a mixture with a second portion of said hydrogen peroxide; and
fermenting said corn mash with an ethanol-producing yeast, at least a portion of said peracetic acid and said hydrogen peroxide being present in said corn mash during said fermenting step at levels sufficient to effect a reduction in lactic acid producing bacteria that compete with said ethanol-producing yeast for sugars contained within said corn mash; thereby reducing bacteria levels within said ethanol fermentation system;
wherein said method is performed without the introduction of antibiotic compounds into said corn mash, and said peracetic acid is introduced into said corn mash at a level of between 5 to 30 ppm, said hydrogen peroxide compound is introduced into said fermentation mash at a total level of between 5 to 40 ppm, and wherein said corn mash comprises an aqueous suspension of fiber.
2. The method of claim 1 , wherein said peracetic acid is introduced into said ethanol fermentation system in a sufficient quantity so as to prevent lactic acid levels within said system from exceeding 0.20% by weight of a liquid portion of said corn mash.
3. The method of claim 1 , wherein said ethanol fermentation system further comprises a quantity of distiller's grain derived from said corn mash, wherein said method further comprises recovering said quantity of distiller's grain from said ethanol fermentation system, said distiller's grain comprising less than 1 ppm of said peracetic acid or said hydrogen peroxide.
4. The method of claim 3 , wherein said distiller's grain is free of antibiotic compounds.
5. The method of claim 1 , wherein said peracetic acid is provided as a mixture with a germicidal fatty acid.
6. The method of claim 1 , wherein said ethanol fermentation system comprises:
at least one fermentation mash cooler;
a fermentation tank located downstream from said cooler; and
at least one injection station adapted to deliver a quantity of said peracetic acid and said hydrogen peroxide into said corn mash located within said ethanol fermentation system.
7. The method of claim 6 , wherein said at least one fermentation mash cooler comprises a primary mash cooler and a secondary mash cooler.
8. The method of claim 7 , wherein said at least one injection station comprises a header disposed between said primary and secondary mash coolers.
9. The method of claim 6 , wherein said at least one injection station is adapted to deliver said peracetic acid and said hydrogen peroxide into said fermentation tank.
10. The method of claim 6 , wherein said ethanol fermentation system further comprises separation equipment operable to recover a distiller's grain product from said corn mash exiting said fermentation tank.
11. The method of claim 10 , wherein said distiller's grain product comprises less than 1 ppm of said peracetic acid.
12. The method of claim 1 , wherein said mixture comprises 5% to 30% by weight of said peracetic acid and 15% to 55% by weight of said hydrogen peroxide.
13. The method of claim 1 , wherein said peracetic acid and said hydrogen peroxide are introduced into said corn mash prior to the introduction of yeast.
14. The method of claim 1 , wherein said corn mash further comprises a member selected from the group consisting of protein, oil, and combinations thereof.
15. The method of claim 1 , wherein said hydrogen peroxide is added to said corn mash at a location within said ethanol fermentation system that is upstream from a location within said ethanol fermentation system at which said peracetic acid is introduced.
16. The method of claim 1 , wherein said first portion comprises from 12 ppm to 35 ppm of said hydrogen peroxide.