Bactoferm

Broad-Spectrum Antimicrobial for Fermentation

Microbial contamination, particularly from lactic acid bacteria such as Lactobacillus, can significantly affect industrial ethanol fermentation. Bacterial proliferation can increase organic acid formation, reduce yeast viability, slow fermentation, and contribute to ethanol yield losses.

Effective bacterial control is therefore important for maintaining stable fermentation, reducing the risk of stuck fermentation, and protecting ethanol yield.

Bactoferm is a highly concentrated broad-spectrum antimicrobial formulation developed using microbial isolates collected from diverse fermentation environments. It suppresses Lactobacillus,Bacillus, and other acid producing bacterial species, helping protect yeast health, minimize lactic acid formation, and stabilize fermentation performance.

Minimizes alcohol loss in the presence of lactic acid bacteria
Increases yeast counts and viability during propagation and fermentation
Helps save up to 4% ethanol loss
Helps prevent stuck fermentation caused by lactic acid bacteria
Promotes stable and consistent fermentation
Reduces frequency of shutdowns required for CIP

Bactoferm is designed for industrial fermentation during :

Yeast Propagation
Pre-fermentation
Fermentation

Highly concentrated antimicrobial formulation
Provides broad-spectrum bacterial control
Effective at very low dosage levels
Helps protect yeast health and viability
Helps minimize lactic acid formation
Supports stable and consistent fermentation

To reduce contamination levels and lactic acid in fermenters through the application of Bactoferm®.

FAQ's

Why use Bactoferm if my plant already follows CIP (Clean-in-Place)?

While CIP reduces contamination, it cannot completely eliminate bacteria introduced through raw materials, water, air, or equipment during production. Bactoferm provides continuous microbial control during fermentation, helping maintain yeast health and consistent ethanol production between CIP cycles.

Will Bactoferm affect yeast performance during fermentation?

No. Bactoferm is designed to suppress harmful bacteria while protecting yeast viability. By reducing bacterial competition for nutrients and limiting acid formation, it creates a healthier environment that allows yeast to ferment efficiently and consistently.

Is Bactoferm effective against only Lactobacillus?

No. Bactoferm is formulated as a broad-spectrum antimicrobial that effectively suppresses Lactobacillus, Bacillus, and other acid-producing bacteria responsible for fermentation inefficiencies, making it suitable for diverse contamination challenges.

How can I tell if bacterial contamination is affecting my fermentation?

A sudden drop in ethanol yield, rising lactic acid levels, sluggish fermentation, lower yeast viability, or frequent stuck fermentations are common indicators of bacterial contamination. Bactoferm helps address these issues by controlling undesirable bacteria before they significantly affect fermentation performance.

At which stage of the fermentation process should Bactoferm be added?

Bactoferm can be applied during yeast propagation, pre-fermentation, or the main fermentation stage, allowing flexibility based on plant design and contamination levels. This ensures effective microbial control throughout the fermentation process.

What is the expected value return from an investment in Bactoferm?

Bactoferm generates 9.3x in value for every 1x invested, based on a 100 KLPD plant, 0.5 ppm dosage, and a 1.19% increase in fermentation efficiency.