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Table 2 Predominant bacterial species of nine different commercial ethanol plants

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

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  
  1. 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