Use of penicillin and monensin to control bacterial contamination of Brazilian alcohol fermentations

摘要

The effects of the antibiotics monensin and penicillin on contaminants of alcohol-producing fermentations were investigated. Three strains of Bacillus and three of Lactobacillus isolated from Brazilian industrial fermentation units were tested. The growth of all the microorganisms studied was inhibited, even at the lowest dosages of antibiotics applied. Sugar losses were only detectable in The absence of the antibiotics, and They differed according to the Bacterial strain present.