Antimicrobials

Introduction of agents, such as antibiotics, inhibit the broadest range of fermentation contaminants, including Lactobacillus, Acetobacter, Leuconostoc, and Pediococcus. The synergistic inhibition effect of multiple antibiotics provides greater inhibition at lower levels and prevents the development of resistant contaminants. Eliminating infection prevents competition for glucose, reduces yeast stress, and increases alcohol yields.