SK56294A3 - Agent for preventing of bacteries growth and method of preventing of this growth - Google Patents

Abstract

The use of any ionophoretic polyether antibiotic in industrial alcoholic fermentation media is described. 0.5-1.5 p.p.m. of such antibiotics prevent bacterial growth and enhance the productivity of alcoholic fermentation using yeast.

Description

BACKGROUND OF THE INVENTION The present invention relates to bacteria in the environment of an industrial composition and a method for preventing alcoholic fermentation.

growth

In alcoholated fermentation plants, typical bacteria include: Lactobaci 11 us buchneri, Lactobaci 1 1 us plantarum.

Lactobacillus casei alactosus, Lactobacillus casei casei, Lactobacillus brevis 2, Lactobacillus brevis 3, Lactobacillus acodophilus, Lactobacillus fermentum, Lactobacillus lindnerii, Leuconostoc mesen teroides, Streptococus equus, Fosedocium equus, Fosedococus, p.

All these bacteria are capable of forming organic acids. When the population of bacteria ^and germs to exceed 10 / ml, can become significant formation of organic acids. At concentrations higher than g / l, these organic acids may prevent yeast growth and feimentation and cause plant production to decrease by 10 to 20 Z or more.

For some raw materials such as wine, must or their by-products, these bacteria may also degrade alcohol to acrolein, a carcerogen that may be present in alcoholic products intended for human consumption. There is therefore a need for bacteriostatic and / or bactericidal methods which, in turn, affect the efficacy of the wound and hindrance caused by the excessive growth of bacteria in the fermentation medium.

The essence of the agent for preventing the growth of bacteria in an industrial alcoholic fermentation environment is that it contains polyether antibiotic ionophores in an amount of 0.5 to 1 ppm.

The principle of the method for preventing the growth of bacteria in the pig-tail of industrial-grade ferri- tation is initiated by introducing into the fermentation broth a drug-active polyether inorganic antibiotic in an amount of 0.5 to 1 ppm.

The purpose of the present invention is to combat the deleterious effects of excessive bacterial growth in the fermentation medium. This is accomplished by introducing an effective bacteriostatic or bactericidal amount of a polyether ionic forage antibiotic into the fermentation material. Said method at .....

genuine is applicable in various fermentation materials such as sugar beet status, sugar cane juice, sugar beet molasses, sugar beet molasses, hydrolysed grain (eg corn or wheat), starch-containing hydrolysed tubers (eg potatoes or Jerusalem art) , wine, wine by - products, must and must by - products. Thus, any material containing starch or sugar that can be fermented by the action of yeast to produce alcohol (ethanol) can be used in accordance with the present invention. The resulting bacterial control eliminates or greatly reduces the problems caused by the bacteria and organic acids that produce them.

The polyether ionophores used in this invention do not adversely affect the yeast (saccharomices sp.) Or fermentation process. Z) of a fermentation medium containing sugar, is introduced effectively. ; bacteriostatic. or bactericidal. an amount (e.g. 0.5 ppm) of a polyether ionophoric antibiotic having a bacteriostatic and / or bactericidal effect. It should be noted that the polyether ionophore prevents or inhibits bacterial growth in the fermentation medium, but has no effect on the yeast to a concentration of about 100 ppm.

Therefore, the bacterial flora can be maintained at a concentration of about 10 ⁴ / ml or less, which does not substantially result in the formation of an organic acid. Thus, the bacteria are not able to significantly slow down the extent of alcoholic fermentation. Under these conditions, typically the bacteria cannot produce acrolein. At a dose of about 0.5 ppm, the antibiotic has a bactericidal effect and thus allows a reduction in the bacterial content.

antibiotics are very stable

Polyether ionophore compounds. Depending on time and at high temperatures they are difficult to degrade. These properties are valuable for fermentation plants because:

1. remain stable for many days under typical operating fermentation conditions; and

2. remain active at the high temperatures occurring during enzymatic hydrolysis of starch, preventing grain or tuber fermentation (eg 2 hours at 90 ° C or 1.5 hours at 100 ° C).

These compounds are commercially available from pharmaceutical companies.

They have carried out experiments with several polyether ionophore antibiotics such as monensin, lasaalozide and salinomycin using a raw material derived from sugar beet molasses. These experiments confirmed the existence of bacteriostatic and bactericidal concentrations ranging from about 0.5 ppm to about 1.5 ppm. At bacteriostatic concentrations, the growth of the bacterial population stops and no increase in the production of organic acids can be measured. At bacterial / bacterial concentrations, the bacterial population decreases and consequently no increase in organic acid production can be measured.

The method of the invention consists in adding ¹ to the fermentation medium of an effective bacteriostatic or bacterial amount of at least one polyether ionophore antibiotic. Preferably, the present invention comprises introducing into the fermentation medium at least one polyether ionophore antibiotic at a concentration of about 0.3 to about 3 ppm. It is particularly preferred that the concentration of the added polyether ionophocic antibiotic is from about 0.5 to about 1.5 ppm.

Polyether ionophore antibiotics useful in the present invention are any of those that do not substantially affect yeast and that have bacteriostatic and / or bactericidal effects on the fermentative bacterial material that produces organic acids. Among the polyether ionophoric antibiotics considered useful in the present invention are those effective against the bacteria mentioned above.

Preferred polyether ionophore / antibiotics are monensin, lasaloside, salinomycin, narasin, maduramycin and semduramycin. In particular, they prefer monensin, lasalozide and salinomycin, while monensin is most preferred.

Fermentation materials which can be usefully influenced by the method of the present invention include raw materials such as beet juice, sugar cane juice, diluted sugar cane molasses, diluted sugar cane molasses, hydrolysed grain (e.g., corn or wheat), hydrolyzed starch-containing tubers (e.g. (potato or Jerusalem artichokes), wine, wine by - products, must, must by - products. Thus, any starch or sugar containing material that can be fermented in the presence of yeast to produce alcohol (ethanol) may be used in accordance with the present invention.

BRIEF DESCRIPTION OF THE DRAWINGS

Fig. 1 shows a decrease in the bacteria population of diluted molasses juice after the addition of monensin / chemical stability 20 days, monensin concentration 1 ppm, acidity 1 g / 1 temperature 33 ° C /

Fig. 2 shows the effect of the addition of monensin on a bacterial population in a continuous process in the usual range of a fermentation plant, (munensine concentration of 0.5 ppm for 24 hours).

DETAILED DESCRIPTION OF THE INVENTION

Example 1

Effect of monensin on Lactobacillus buchneri concentration

Various concentrations of monensin were added to molasses derived from sugar beet raw material, and acidity and bacterial concentration were measured. The results are shown in the table.

TABLE

INITIAL CONDITIONS

Inoculum: 2x10 6 cells / ml

Acidity: 1g / l pH 5.6

monensin concentration (Ppm) 0 · 0.5 1.0 1.5 2.0 2.5 3.0 Number of bacteria after 24 hours 4x10® 8xl0 ⁵ 10® <10 ³ 2xl0 ² 2xl0 ² 2xl0 ² Number of bacteria after 48 hours 10 ⁵ 2x10® 2xl0 ³ <10 ³ <10 ³ <10 ³ <10 ³ Acidity (g / l) 5 1 1 1 1 1 1 PH 4.5 5.6 5.6 5.6 5.6 5.6 5.6 Changes in acidity (g / 1) 4.2 0 0 0 0 0 0

Example 2

Stability and bactericidal effect of monensin in molasses juice ppm of monensin was added to diluted molasses juice containing 10 ⁶ bacteria / ml. Figure 1 shows a decrease in bacterial population over 20 days at 33 ° C. There was no continuation of growth in the monitored period. This shows that monensin remains active for at least 20 days at 33 ° C under normal fermentation conditions.

Example 3

Large range of monensin use

Another example of the invention is shown in Figure 2. Refers to an alcoholic fermentation plant that operates in a continuous manner. The fermentation material was molasses containing 14% sugar (about 300g / l). The flow rate was 40-50 m ³ / hour and the temperature was 33 ° C. On day 7, the contamination amounted to 10 ⁶ organisms / ml. On day 8, an active amount of monensin (dissolved in ethanol) was added to the fermenter. This monensin concentration was maintained for 24 hours by the addition of a feedstock enriched in the same monensin concentration. On day 9, the addition of monensin to the feedstock ceased. Immediately after application, the bacterial population began to decline rapidly. This decrease continued until day 10, 24 hours after the last addition. At this stage, monensin was removed from the fermentation medium and the bacterial growth slowly continued and remained functional for the next 15 days to reduce the level of contamination after treatment.

Industrial education

The invention provides a means by which it is possible to improve the quality of the process of industrial alcoholic fermentation of plants and thus to improve the quality of the resulting product - distilled alcohol - in terms of its chemical composition.

R / JU.

PATENT

Claims (2)

N O R O K Y An industrial composition for inhibiting the growth of bacteria in an alcoholic fermentation environment, comprising polyether antibiotic ionophores in an amount of 0.5 to 1 ppm. 2. A method of preventing bacterial growth in an industrial alcoholic fermentation medium, comprising introducing into the fermentation medium a composition comprising a bactermostatically active polyether inorganic antibiotic in an amount of 0.5 to 1 ppm.