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Additional Related Information - Safety & Efficiencies
How LACTROL® Helps Control Bacterial Contamination In Your Plant
Stable over a range of temperatures and pH's.
Suitable for use in fermentors and sacch tanks. The stability of LACTROL® ensures that bacterial contaminants are exposed to an antimicrobial compound for a longer period of time for maximum kill and inhibition of growth
- LACTROL® antimicrobial is inherently stable at temperatures encountered in fermentation. This is one of the many reasons it is an effective product. The degradation of LACTROL® antimicrobial (virginiamycin), is ultimately a function of time and temperature. DDG dryers typically operate at temperatures as high as 800° F and will cause rapid breakdown of virginiamycin.
- Due to its organism specific action, it is safe to yeast.
- Lactrol does not affect culture yeast performance at doses used to control microbial contamination.
- No true resistance to LACTROL® by Lactobacillus species has been observed in the ethanol industry.
- Safe for workers to handle.
- As each plant is unique in its design and operation, custom dosing procedures are determined and supplied to each client. No more Hit and Miss" trials or wasted time and materials. Over time, dosage is optimal using our diagnostic kits to maximize ethanol yield.
- A reduction in microbial contamination depends not only on what you use and where you add,but also on how you dose it into your plant.
- More LACTROL® clients are using preventative dosing over "damage control" additions (where the damage has been done). One continuous client has used LACTROL® preventatively for over 10 years!