Powder Virginiamycin for Distillery, Beverage, Ethanol Industries

Virginiamycin is a streptogramin antibiotic similar to pristinamycin and quinupristin/dalfopristin. It is a combination of virginiamycin M1 and virginiamycin S1. It is used in the ethanol production to prevent microbial contamination   . This helps the ethanol-making process work better and produce more ethanol. It also helps keep the quality of ethanol consistent. But, it's important to use it carefully and follow rules to avoid harming the environment or the ethanol.   Virginiamycin | CAS 11006-76-1                

Kewords  :- Antibiotics ,Distillers grains ,Fuel  

It can also be used in the beverage industry as a preservative or antimicrobial agent to prevent the growth of harmful bacteria or yeast.

irginiamycin is used in the fuel ethanol industry to prevent microbial contamination and improve ethanol yield:

Antimicrobial

Virginiamycin is an antibiotic that can control the growth of lactic acid bacteria during alcoholic fermentation.

Yield

Virginiamycin can prevent or reduce potential yield losses of up to 11% of the produced ethanol.

Efficiency

Virginiamycin is most efficient at 2 ppm, and can increase the alcohol level to about 1% in fermenters.

Sulfuric acid

Virginiamycin can reduce the consumption of sulfuric acid.

Composition

Each Kg Contains Virginiamycin 50 % W/W

Benefits

• Virginiamycin is a class of streptogramin related depsipeptides isolated from the bacterium Streptomyces and other streptomyces bacterial species. Used in agriculture, specifically in livestock, to accelerate the growth of the animals and to prevent and treat infections.

Problem

• Chronic bacterial contamination poses a constant drain on the sugar available for conversion to ethanol, and the bacteria scavenge essential micronutrients for optimal yeast growth. Acute infections occur unpredictably, and bacterial byproducts such as acetic and lactic acids inhibit yeast growth and may result in struck fermentations.

• For years, ethanol producers have added antibiotics to the ethanol fermentation process to control bacterial breakouts in the fermentation tanks. Most producers have been using antibiotics because they are widely available, relatively inexpensive and easy, you just throw them into the fermenter and let them do their job and they're very effective. But an FDA testing found that, in fact, these antibiotics were leaving residues in the distiller grains and of course, those distillers' grains are going out as livestock feed so which means these antibiotics are moving from ethanol plants into our food supply.

Solution

• The use of virginiamycin alone prevented or reduced potential yield losses of up to 11% of the produced ethanol. It demonstrated that very low concentrations of biologically active antibiotics may persist in distiller's grains. Virginiamycin is stable in a temperature range of (25°C - 35°C) However. Operating temperatures of dryers om ethanol plants may range from 93°C to 232°C, this data would suggest that the heat of drying the distiller's grains would destroy most of the virginiamycin. and residues in the distiller's grains would be negligible.

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