Bacteriophage application restores ethanol fermentation characteristics disrupted by Lactobacillus fermentum

Table 1 Bacterial population diversity at early, mid, and late fermentation stages in nine different commercial ethanol plants

Plant	Fermentation stage (hours)	Bacteria level (CFU/g)	# of total OTU	# of LAB OTU	Lactobacillus (%)	Streptococcus (%)	Lactococcus (%)	Weissella (%)	Enterococcus (%)	Pediococcus (%)	Total LAB (%)^a
1	11	NA	68	7	36.10						36.10
	24	NA	98	12	91.91	0.02			0.01		91.94
	52	NA	21	6	91.09	0.78					91.87
2	25	4.4E+07	16	10	5.78	0.51	0.65	92.22	0.07		99.23
	34	1.9E+07	15	10	3.62	0.61	0.47	79.50		0.10	84.30
	43	9.4E+06	15	12	16.09	9.98	3.42	70.10			99.59
3	15	8.6E+04	30	21	4.53	0.18	63.08	30.34	0.02		98.15
	30	3.6E+04	19	10	47.36	0.35	0.35	39.58			87.64
	45	1.7E+04	24	9	16.54		0.44	75.51			92.49
4	9	1.6E+07	55	15	7.32	4.93	0.66	11.86			24.77
	27	1.8E+06	19	13	54.70	25.07	0.33	18.47			98.57
	45	7.8E+04	17	11	82.66	8.92	1.48	5.85			98.91
5	18	1.2E+07	11	8	40.64		58.42	0.64	0.07		99.77
	32	1.8E+06	18	9	75.00		23.51	0.06			98.57
	45	8.6E+05	14	5	70.55		2.47		25.60		98.62
6	8	5.6E+05	18	17	28.56	69.03			0.75		98.34
	26	2.5E+05	26	18	81.77	8.84			5.11	0.41	96.13
	34	1.0E+07	12	11	93.71	6.18					99.89
7	15	4.4E+03	25	7	13.15	4.21	46.31		0.52	3.16	67.35
	34	2.8E+05	41	9	39.46	5.54	5.54				50.54
	42	2.8E+04	18	6	17.61	1.14	68.47				87.22
8	17	2.2E+06	7	7	2.31	97.54					99.85
	35	7.8E+05	8	5	67.46	22.81			9.20		99.47
	54	7.0E+03	14	9	38.86	23.45			36.40		98.71
9	6	3.0E+05	23	8	14.20			0.71		41.84	56.75
	24	2.5E+05	19	7	26.94	0.52				54.92	82.38
	49	3.0E+04	32	6	29.34					14.97	44.31

ISSN: 2731-3654