Changes in steady state on introduction of a Lactobacillus contaminant to a continuous culture ethanol fermentation

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Abstract
Was introduced as a contaminant into a multistage continuous culture ethanol fermentation system at ratios of 1:100, 1:1, and 70:1 with Saccharomyces cerevisiae, but failed to overtake the yeast. None of the inoculation ratios allowed L. paracasei to affect S. cerevisiae in the first fermentor in the multistage system. S. cerevisiae remained constant at ∼3×107 CFU/ml regardless of the bacterial inoculation level, and even at the 70:1 inoculation ratio, glucose, ethanol, and lactic acid concentrations did not change from the steady-state concentrations seen before bacterial inoculation. However, L. paracasei decreased steadily from its initial inoculation level of ∼2.2×109 CFU/ml and stabilized at 3.7×105 CFU/ml after 10 days of steady-state operation. Both organisms then persisted in the multistage system at an approximate L. paracasei/S. cerevisiae ratio of 1:100 which confirms that, in continuous fuel ethanol production, it would be difficult to eliminate this bacterium. Only when the pH was controlled at 6.0 in fermentor 1 (F1) were changes seen which would affect the multistage system. Ethanol concentration then decreased by 44% after 4 days of pH-controlled operation. This coincided with an increase in L. paracasei to >1010 CFU/ml, and a 4× increase in lactic acid concentration to 20 g/l. When the clarified contents from other fermentors (F2–F5) in the multistage system were used as growth media, L. paracasei was not able to grow in batch culture. This indicated that the first fermentor in the multistage system was the only fermentor capable of supporting the growth of L. paracasei under the described conditions. Journal of Industrial Microbiology & Biotechnology (2001) 27, 39–45.

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