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Learn More About LACTROL®

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Below please find useful information regarding LACTROL®. Contact your PhibroChem Ethanol Sales Specialist at

(virginiamycin and dextrose)


LACTROL® is a proprietary combination of virginiamycin and dextrose. It is a dry formulation, soluble in alcohol.


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.


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.


In June 2010, an independent panel of experts concluded that Lactrol's virginiamycin is Generally Regarded as Safe (GRAS) for its intended use as a processing aid in the production of ethanol and distillers’ grain.


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.

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