Thank you Aleks for your explanation, I might add a couple of additional comments. Many current practices are combining enzymes or adding different enzymes at different stages of a process. Several tried-and-true cultures have become industry standards and this applies to the small brewer/ distiller as well as large commercial operations. When reviewing available cultures by certified laboratories, it is possible to look for specific or desired function before experimenting, if a person wants to set up his/ her own laboratory. Genetic modifications have invaded some of the new patented cultures and this makes those cultures more expensive and under patent protection.
However, you cannot patent nature. And therefore, by experimenting with natural cultures, it is possible to forward certain natural strains of enzyme producing microbes that a person can offer to others who are interested in new processing enhancements. This may be called biotech, yet it is also trial-and-error and sweat-of-the-brow work. At BioFuels Energy Corp., we include a microbiological lab with our enhanced processing systems (stills) and teach technicians how to use this lab during their training session. It takes a bit of time and effort to run the lab plus duplicating the appropriate conditions for propagation. However, it can also save money for small distillers and brewers. When I toured several large fuel ethanol plants in Wisconsin, we found that this industry purchases huge quantities of ready-made enzymes. The problem is that the manufacturers of the enzymes rarely offer small quantities. Our company (BEC) considered purchasing a large batch and distributing it in smaller batches, but there is too much risk involved with storage since we cannot predict how many "customers" would even be interested. That is why we decided to change over to teaching how to make cultures. One Petri dish can produce a multitude of cultures. Thankfully, we have access to two FDA approved microbiological laboratories that offer sterile conditions to maintain and reproduce our cultures. This scrutiny may not be as important in a personal or small industry space because the products should be used on a continuing basis thereby keeping the strain actively reproduced and working. Furthermore, because we will continue to "test" new natural microbes and verify their abilities, we will be able to offer new products (or a combination of products) as time goes by. One reason for having a variety of enzymes available is that we anticipate working with a large variety of feedstock. Because we make fuel ethanol and not a beverage, our feedstock choices are many (any thing that grows or ever grew--cellulosic-based matter). And therefore, the "best" enzyme for one feedstock may be different from another... such as wood chips may breakdown faster with a specific enzyme than a grain crop or visa-versa. I hope that this expanded note helps you and others better understand this little part of the processing plan. Best wishes, Peggy Peggy G Korth BioFuels Energy Corporation (830) 885-7409 Voice (830) 885-7416 Fax (210) 288-0999 Cell [EMAIL PROTECTED] Email Subject: Re: patents,biotech and cellulosic ethanol was RE: [Biofuel] ethanol from wood <As it has been explained to me, it is a matter of getting the enzymes cheap enough to make it cost effective--one cannot make the enzymes themselves, they are a product of biotech. Am I mistaken? What are the enzymes and where do they come from?> <snip> Enzymes are a product of nature, i.e. microorganisms, such as bacteria fungi, plants, human and animal internal organs, et al. Enzymes are rather large molecules of proteinic origin, capable of doing a simple task, given the right conditions (temperature, pH). They can splice complex carbohydrates to simpler (mashing, for example) sugars that yeast can digest to make alcohol, for instance. Mankind has been utilizing these little friends in alcohol beverage making, cheesemaking, meat conservation, leather, breads, honey for ages... Fungi are one example of enzymatic cellulosic material breakdown to make simpler carbohydrates for food. Biotech came into the game later, to simplify and make cheaper and faster nature's processess. Try the difference between a small brewery pub beer and industrial beer. Biotech made it possible, for example to simplify beer fermentation and shorten lagering, and all the complex nuances of the beer's taste are gone. But biotech research is expensive and all the richness of beer can still be tasted in small brewpubs. Sorry, if I talk a lot of beer, but I'm a homebrewer and use malt's own enzymes a lot, and nothing in my brew is biotech. For now, at least untill GMO barley creeps into Europe. _______________________________________________ Biofuel mailing list [EMAIL PROTECTED] http://wwia.org/mailman/listinfo.cgi/biofuel Biofuel at Journey to Forever: http://journeytoforever.org/biofuel.html Biofuel archives at Infoarchive.net (searchable): http://infoarchive.net/sgroup/biofuel/
