| abstract |
A process is described for the production of alcohol in which a starch- or sugar-based aqueous fermentation medium is prepared and to this fermentation medium is added urea hydrogen peroxide in an amount sufficient to substantially reduce the level of bacterial contaminants in the fermentation medium. The urea hydrogen peroxide is left in contact with the fermentation medium for a time of at least one hour and sufficient to substantially reduce the level of bacterial contaminants. Thereafter the fermentation medium is inoculated with yeast wherein the yeast produces catalase enzyme which degrades liberated hydrogen peroxide to water and oxygen. This oxygen is needed by the yeast for membrane sterol and unsaturated fatty acid synthesis. Both urea and oxygen are supplied in near optimum amounts for growth subsequent to the suppression of bacterial contaminants by urea hydrogen peroxide. The fermentation continues to produce alcohol, in particular fuel or industrial alcohol, at the highest possible yields. |