Patent ID: 8828696

Claim:
A method for controlling the growth of Lactobacillus species in a fermentation process for the production of ethanol comprising the steps of: adding a minimum inhibitory concentration of Penicillin G Procaine to a vessel wherein Penicillin G Procaine becomes part of a fermentation mixture, and wherein the fermentation mixture includes Saccharomyces cerevisiae yeast for making ethanol; maintaining the fermentation mixture at a temperature between 30-38° C. and at a pH of between 2.5 to 8 during the fermentation process for producing ethanol, wherein the concentration of Penicillin G Procaine ranges from 0.1 ppm to about 5 ppm of the fermentation mixture, wherein the vessel is susceptible to contamination by Lactobacillus species, and wherein the addition of the minimum inhibitory concentration of Penicillin G Procaine to the vessel controls the growth of Lactobacillus species while not having deleterious effects on the Saccharomyces cerevisiae yeast in the fermentation mixture during the fermentation process for producing ethanol; and recovering the ethanol and distillers co-products with no detectable level of Penicillin G Procaine from the fermentation mixture.