Below please find useful information regarding LACTROL®. Contact your PhibroChem Ethanol Sales Specialist at
877-203-1911.
LACTROL®
(virginiamycin and dextrose)
Formulation
LACTROL® is a proprietary combination of virginiamycin
and dextrose. It is a dry formulation, soluble in alcohol.
Packaging
LACTROL® is available in 25 lb. plastic drums or 50 lb. fiber drums.
Rate and method of use
Recommended dosages range from 0.25 ppm to 2.0
ppm added to yeast propagators, to feedstock cookers, and/or to
fermentors (at fill or in progress). Dosages should not exceed 6.0 ppm (22.8
mg per gallon) in batch fermentation and propagation conditions. The amount
and type of bacteria present in the system will determine the amount of
LACTROL® needed.
LACTROL® can be added manually in dry form, manually in liquid form
(dissolved in ethanol), or automatically with a liquid metering
pump.
Stability
Virginiamycin, the active ingredient in LACTROL®, has been shown in the lab and in the field to be effective against bacteria at a lower pH, higher temperatures and for longer times than conventional products.
Regulatory
LACTROL® is the only antimicrobial that has an FDA letter of "no objection" for co-products derived from an ethanol fermentation plant,
when LACTROL® is used in accordance with PhibroChem's instructions and dosage guidelines.
Support
The PhibroChem staff is available to work with
you to provide further information and to develop custom LACTROL® dosing
protocols specific to your plant.
The Bottom Line, LACTROL is the new-generation, economic and effective answer for:
- Optimum yields
- Higher productivity
- More flexibility
- Less downtime
- Peace of Mind
Advanced technology for alcohol production
LACTROL® from PhibroChem, is a new-generation
management tool designed to provide effective, flexible, safe,
and cost-effective reduction of bacterial contamination during alcohol fermentation.
It makes use of a safe yet powerful active ingredient, virginiamycin, which
specifically controls the bacteria most damaging to successful alcohol production.
Detrimental effects of lactic acid
Lactic and acetic acids are undesirable bacteria
by-products in alcohol fermentation and are toxic to yeasts. The uncontrolled
growth of bacteria that produce lactic and acetic acids (e.g. Lactobacillus
spp) can stop or seriously retard the production of alcohol by "poisoning" the
yeast (lactic and acetic acid toxicity), and by competition for
sugars and nutrients needed by the yeast for ethanol production.
How LACTROL® benefits alcohol production
LACTROL® is highly effective in controlling
the bacteria responsible for producing lactic acid and acetic acids.
Reducing the levels of competing bacteria and lactic/acetic acids will increase
ethanol yields, reduce energy requirements, and prevent costly shutdowns
of fermentors. LACTROL® is effective when dosed both preventively or in response to an infection in fermentors or yeast propagation tanks.
Mode of action
Virginiamycin, the active ingredient in LACTROL®,
stops normal protein synthesis in gram-positive bacteria (e.g.
Lactobacillus) often present during ethanol fermentation. By stopping protein
synthesis at the bacteria's ribosomes (its "factory"), LACTROL® disrupts
normal bacterial metabolism and, in turn, inhibits bacterial multiplication.
Economic advantage
LACTROL® is effective at relatively low dosage
levels and is effective against bacterial strains that show resistance to
other antimicrobials. It is an economical choice for successful prevention
and treatment of bacterial contamination.
