control of bacterial contamination in fermentation processes by the addition of terpenes, non-hydroxylated fatty acids (c-12 to c-20) and derivatives

摘要

control of bacterial contamination in fermentation processes by the addition of terpenes, non-hydroxylated fatty acids (c-12 to c.20) and derivatives. The present application for the privilege of the invention applies to the sugarcane fermentation process for obtaining ethanol through the alcoholic or propylene glycol mixture of saturated organic acids and terpenes and carbon chain derivatives comprising from 12 to 20 carbon atoms. in solvents isolated from different plants of the pinaceae and arecaceae families at a concentration of 30 to 60% by weight. In addition to blocking the bacterial action during the fermentative activity of products, natural antibiotics do not contaminate the environment because they have biodegradable capacity which will not stimulate bacterial resistance or cause accumulation in the human body.