VIRGINIAMYCIN

Generic Name : Virginiamycin-SH

Grade Standard : Industrial Grade

Certificate of Analysis : Available

Sample : Available

Used In : For ethanol beverage industry for sugar plant

WHY VIRGINIAMYCIN 50%?

Virginiamycin is an antibiotic produced by Streptomyces virginiae. In the ethanol beverage industry, especially in sugar-based fermentation plants (like those using sugarcane or molasses), virginiamycin is commonly used to control bacterial contamination during fermentation.

• Controls Lactic Acid Bacteria (LAB). Gram-positive contaminants .

• Ensures stable ptt, improved ethanol yield, Less wash reprocessing.

• Maintains yeast viability and fermentation efficiency.

HOW IT WORKS?

Ethanol Beverage Production:

1. Targets Bacterial Contaminants

• In industrial ethanol fermentation, Lactic Acid Bacteria (LAB) such as Lactobacillus can contaminate the process.

• These bacteria compete with yeast for sugar and nutrients, producing lactic acid instead of ethanol.

• This reduces ethanol yield and harms fermentation efficiency.

2. Sugarcane or Molasses-Based Plants:

• Used in molasses-based distilleries, bioethanol plants, or cachaça/rum industries.

• Added at the start of fermentation or during pre-fermentation steps.

• Helps maintain a healthy yeast population, improves ethanol yield, and reduces fermentation time.

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