Description

The purpose of this project was to develop a quantitative assay for the universal detection of Lactobacillus, Pediococcus, and Weissella species as bacterial contaminants in ethanol fermentation systems. Knowing the level of lactic acid producing bacteria in the fermentation process, can provide for a more efficient fermentation, assist at identifying locations where bacterial build-up may occur, help to monitor decontamination procedures, and allow for a more precise prescribed regime for antibiotic usage to minimize unwanted antibiotic residues in end-products. Samples to be tested can be corn mash from anywhere along the fermentation process or any other liquid-based sample (i.e., processed condensate, beer well, etc.).