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

From: Bacteriophage application restores ethanol fermentation characteristics disrupted by Lactobacillus fermentum

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
  1. Values less than 0.01 % or not detected are not shown
  2. OTU operational taxonomic units, NA data not available
  3. a% of LAB is calculated as the sum at Lactobacillales order level