Method for treatment of microorganisms during propagation, conditioning and fermentation using hops acid extracts and organic acid
View Patent ↗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.
1. A method of controlling undesirable microorganism concentration in an aqueous solution employed in a fermentation process, the method comprising the steps of:
(a) introducing a fermentable carbohydrate to the aqueous solution;
(b) introducing at least one yeast to the solution;
(c) introducing a hops acid extract into the solution; and
(d) introducing at least one organic acid into the solution;
wherein the organic acid is selected from the group consisting of citric acid, benzoic acid, propionic acid and their salts.
2. The method of claim 1 wherein the steps are performed sequentially.
3. The method of claim 1 wherein the organic acid comprises citric acid.
4. The method of claim 1 wherein the amount of hops acid extract in the aqueous solution comprises from 1 ppm to 100 ppm.
5. The method of claim 1 wherein the amount of hops acid extract in the aqueous solution comprises from 2 ppm to 70 ppm.
6. The method of claim 1 wherein the hops acid extract has a dosage of at least 0.5 ppm.
7. The method of claim 1 wherein the organic acid has a dosage of at least 100 ppm.
8. The method of claim 1 wherein the organic acid is citric acid or its salt and the ratio of hops acid extract to citric acid (or its salt) is from 1:10 to 1:6500.
9. A method of controlling undesirable microorganism concentration in an aqueous fluid solution employed in a fermentation process, the method comprising the steps of:
(a) introducing a fermentable carbohydrate to the aqueous system;
(b) introducing at least one desirable microorganism which is capable of fermenting carbohydrate to the aqueous system;
(c) introducing at least one hops acid extract into the aqueous system; and
(d) introducing at least one organic acid into the aqueous system;
wherein the organic acid is selected from the group consisting of citric acid, benzoic acid, propionic acid and their salts.
10. The method of claim 9 wherein the steps are performed sequentially.
11. The method of claim 9 wherein the organic acid comprises citric acid.
12. The method of claim 9 wherein the hops acid extract has a dosage in the aqueous system of at least 1 ppm to 100 ppm.
13. The method of claim 9 wherein the hops acid extract has a dosage in the aqueous system of at least 2 ppm to 70 ppm.
14. The method of claim 9 wherein the organic acid is citric acid or its salt and the ratio of hops acid extract to citric acid (or its salt) is from 1:10 to 1:6500.
15. The method of claim 9 wherein the organic acid is citric acid or its salt and wherein the hops acid extract has a dosage in the aqueous system of at least 2 ppm to 70 ppm and wherein the organic acid has a dosage of at least 100 ppm.
16. The method of claim 9 , wherein the organic acid has a dosage of at least 100 ppm.
17. The method of claim 9 wherein the desirable microorganism is selected from the group consisting of a yeast, a fungi, a bacteria or combination thereof.
18. A method of reducing residual byproduct of antibiotic in a fermentation process, the method comprising the steps of:
(a) introducing a fermentable carbohydrate to an aqueous system;
(b) introducing at least one yeast to said system;
(c) introducing at least one hops acid extract into said system; and
(d) introducing at least one organic acid into said system;
wherein the organic acid is selected from the group consisting of citric acid, benzoic acid, propionic acid and their salts.