John Paul Maye

US Patent:

7090873, Aug 15, 2006

Filed:

Sep 23, 2003

Appl. No.:

10/668883

Inventors:

John Paul Maye - Washington DC, US

Assignee:

John I. Haas, Inc. - Yakima WA

International Classification:

A01N 65/00
A23K 1/165

US Classification:

424750, 424442

Abstract:

A method of using hop acids for increasing food and energy uptake from feed by livestock is described which includes delivering the hop acids for oral ingestion to the animals by mixing the acids with livestock feed. The acids are mixed with the feed in an amount to inhibit certain types of undesirable bacteria in the livestock's digestive system, thereby increasing the production of propionate and lactate and decreasing the production of methane gas.

US Patent:

8197863, Jun 12, 2012

Filed:

May 27, 2010

Appl. No.:

12/789120

Inventors:

John Paul Maye - Washington DC, US

Assignee:

John I. Haas, Inc. - Washington DC

International Classification:

A23K 1/17
A23K 1/18
A01N 65/00

US Classification:

424725, 424442, 426 2

Abstract:

A method of using hop acids for increasing food and energy uptake from feed by livestock is described which includes delivering the hop acids for oral ingestion to the animals by mixing the acids with livestock feed. The acids are mixed with the feed in an amount to inhibit certain types of undesirable bacteria in the livestock's digestive system, thereby increasing the production of propionate and lactate and decreasing the production of methane gas.

US Patent:

20040044087, Mar 4, 2004

Filed:

Feb 10, 2003

Appl. No.:

10/361976

Inventors:

John Maye - Washington DC, US

International Classification:

A01N025/00

US Classification:

514/784000

Abstract:

Six hop acids are common to hops and beer: alpha acid, beta acids, isoalpha acids, rho-isoalpha acids, tetrahydro-isoalpha acids, and hexahydro-isoalpha acids. The six hop acids were tested to determine which were the most effective in inhibiting the growth of bacteria common to fuel ethanol production. The bacteria used in the tests were and . The minimum inhibitory concentrations (MIC) of the hop acids were determined using MRS-broth. Molasses mash and wheat mashes were used as the growth media for the fermentations. In all cases the hop acids controlled the growth of these two lactobacillus bacteria with tetrahydroisoalpha acid, hexahydroisoalpha acid, and isoalpha acid killing the most bacteria at the lowest MIC. Treating yeast propagators, steep tanks, and fermenters with a minimum inhibitory concentration of hop acids will stop bacteria growth, increase ethanol yields and avoid the need for antibiotics.

US Patent:

20060134248, Jun 22, 2006

Filed:

Sep 23, 2003

Appl. No.:

10/529131

Inventors:

John Maye - Great Falls VA, US

International Classification:

A61K 36/185
A23K 1/165

US Classification:

424778000, 424442000

Abstract:

A method of using hop acids for increasing food and energy uptake from feed by livestock is described which includes delivering the hop acids for oral ingestion to the animals by mixing the acids with livestock feed. The acids are mixed with the feed in an amount to inhibit certain types of undesirable bacteria in the livestock's digestive system, thereby increasing the production of propionate and lactate and decreasing the production of methane gas.

US Patent:

20060263484, Nov 23, 2006

Filed:

Feb 9, 2004

Appl. No.:

10/545326

Inventors:

John Maye - Great falls VA, US

International Classification:

A23C 9/12

US Classification:

426035000

Abstract:

Six hop acids are common to hops and beer: alpha acid, beta acids, isoalpha acids, rho-isoalpha acids, tetrahydro-isoalpha acids, and hexahydro-isoalpha acids. The six hop acids were tested to determine which were the most effective in inhibiting the growth of bacteria common to fuel ethanol production. The bacteria used in the tests were and . The minimum inhibitory concentrations (MIC) of the hop acids were determined using MRS-broth. Molasses mash and wheat mashes were used as the growth media for the fermentations. In all cases the hop acids controlled the growth of these two bacteria with tetrahydroisoalpha acid, hexahydroisoalpha acid, and isoalpha acid killing the most bacteria at the lowest MIC. Treating yeast propagators, steep tanks, and fermenters with a minimum inhibitory concentration of hop acids will stop bacteria growth, increase ethanol yields and avoid the need for antibiotics.

US Patent:

20060269588, Nov 30, 2006

Filed:

Aug 4, 2006

Appl. No.:

11/499502

Inventors:

John Maye - Washington DC, US

International Classification:

A61K 36/185
A23K 1/17
A61K 31/12

US Classification:

424442000, 424778000, 514690000

Abstract:

A method of using hop acids for increasing food and energy uptake from feed by livestock is described which includes delivering the hop acids for oral ingestion to the animals by mixing the acids with livestock feed. The acids are mixed with the feed in an amount to inhibit certain types of undesirable bacteria in the livestock's digestive system, thereby increasing the production of propionate and lactate and decreasing the production of methane gas.

US Patent:

20070036882, Feb 15, 2007

Filed:

Jun 23, 2006

Appl. No.:

11/473533

Inventors:

John Maye - Washington DC, US

International Classification:

C12C 11/00

US Classification:

426011000

Abstract:

Six hop acids are common to hops and beer: alpha acid, beta acids, isoalpha acids, rho-isoalpha acids, tetrahydro-isoalpha acids, and hexahydro-isoalpha acids. The six hop acids were tested to determine which were the most effective in inhibiting the growth of bacteria common to fuel ethanol production. The bacteria used in the tests were and The minimum inhibitory concentrations (MIC) of the hop acids were determined using MRS-broth. Molasses mash and wheat mashes were used as the growth media for the fermentations. In all cases the hop acids controlled the growth of these two bacteria with tetrahydroisoalpha acid, hexahydroisoalpha acid, and isoalpha acid killing the most bacteria at the lowest MIC. Treating yeast propagators, steep tanks, and fermenters with a minimum inhibitory concentration of hop acids will stop bacteria growth, increase ethanol yields and avoid the need for antibiotics.

US Patent:

20080213342, Sep 4, 2008

Filed:

Jan 25, 2008

Appl. No.:

12/011477

Inventors:

John Paul Maye - Washington DC, US

Assignee:

John I. Haas - Washington DC

International Classification:

A23K 1/16
A61P 31/04

US Classification:

424442

Abstract:

A method of using hop acids for increasing food and energy uptake from feed by livestock is described which includes delivering the hop acids for oral ingestion to the animals by mixing the acids with livestock feed. The acids are mixed with the feed in an amount to inhibit certain types of undesirable bacteria in the livestock's digestive system, thereby increasing the production of propionate and lactate and decreasing the production of methane gas.