Prevention of bacterial growth in fermentation processes
US9926576B2 · kind B2 · utility
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33References
19Claims
0Family size
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Key dates
| Filing date | Sep 19, 2014 |
| Grant date | Mar 27, 2018 |
| Priority date | — |
| Expiry date | Oct 16, 2034 |
Classification
- Technology area (CPC Y)Emerging Cross-Sectional Technologies
- CPC primaryY02E50/10
- WIPO fieldBiotechnology
- WIPO sectorChemistry
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.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.