Bacteriophage application restores ethanol fermentation characteristics disrupted by Lactobacillus fermentum

Table 2 Predominant bacterial species of nine different commercial ethanol plants

Plant	Fermentation stage (hours)	Enterococcus faecium (%)	Lactobacillus delbrueckii (%)	Lactobacillus fermentum (%)	Lactobacillus mucosae (%)	Lactobacillus reuteri (%)	Lactococcus lactis (%)	Pediococcus pentosaceus (%)	Weissella confusa (%)
1	11			0.3	9.5	6.1
	24		0.8	1.2	42.5	29.5
	52			42.4		32.6
2	25			4.7	0.4				48.2
	34			3.2	0.3			0.1	46.9
	43			11.8	0.4				44.7
3	15		2.3	0.4	0.7		36.7		16.3
	30		31.3	13.7	0.2		0.4		21.8
	45		11.9	1.8					67.3
4	9		11.3	5.3	9.6		0.9		33.2
	27		26.5	0.9	15.1		0.9		14.6
	45		45.9	3.2	18.8				5.8
5	18		0.5	0.6	5.0		34.0		0.4
	32		4.1	1.4	67.8		14.1		0.5
	45		4.9		65.2		0.9
6	8	2.3	0.4	0.2	4.9	1.5
	26	4.9	0.7	0.6	35.5	15.8		0.2
	34	0.3		0.4	9.9	1.4
7	15			4.7	0.7	2.3	28.2	2.3
	34		0.2	29.7	3.5	0.7	3.4
	42		2.1	0.7	15.7	0.2	37.0
8	17			1.2	0.3
	35	8.9		54.1	11.3
	54	36.4		28.7	6.3
9	6			1.4	8.5	0.3		44.3
	24		0.3	1.9	9.3			54.2	0.3
	49			0.5	15.5	0.2		13.5

Predominant species are defined as those present at ≥20 % of total bacterial population (italic numbers) in any sample. Values not detected or less than 0.1 % are not shown

ISSN: 2731-3654