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Vitahop® is used in both continuous and batch fermentations. It helps ensure healthy, vitalised yeast growth and during fermentation suppress gram positive bacteria. If bacteria are allowed to prosper, they will compete with and eventually inhibit the yeast, slowing fermentation sometimes to a complete stop, resulting in a “stuck” fermentation. Bacteria will also use up valuable feedstock producing organic acids such as lactic acid, further reducing ethanol yields. Prevent this happening with Vitahop®.
Effect of Vitahop® on Average Lactic Acid Production at Fermenter Drop
Effect of Vitahop® on Ethanol Production