Abstract: A method of controlling microorganisms such as lactobacilli metabolism in mash in an ethanol production facility includes adding to the mash an effective amount to control such microorganisms of one or more of a substantially water insoluble pristinamycin-type antimicrobial agent, a substantially water insoluble polyether ionophore antimicrobial agent, or both, wherein the term “substantially water insoluble” means the antimicrobial agent has a solubility in pure water at 20° C. of 0.

Abstract: A method of controlling microorganisms such as lactobacilli metabolism in mash in an ethanol production facility includes adding to the mash an effective amount to control such microorganisms of one or more of a substantially water insoluble pristinamycin-type antimicrobial agent, a substantially water insoluble polyether ionophore antimicrobial agent, or both, wherein the term “substantially water insoluble” means the antimicrobial agent has a solubility in pure water at 20° C. of 0.

Abstract: A process of controlling unwanted microorganism contamination in the fermentation of mash to form ethanol, particularly to control lactobacilli contamination, is achieved by adding viral agents adapted to destroy or deactivate lactobacilli and/or other selected microorganisms. The amount of viral agents added is sufficient amount to keep the presence of the undesired microorganisms, particularly the Lactic Acid Bacteria Family and more particularly lactobacilli, to a level below about 5 times 106 viable cells per milliliter of mash, for example to a level below about 1 times 106 viable cells per milliliter of mash, during fermentation. The treatment may include bacteriophages and one or more of stabilizers such as trehalose, sucrose, maltose, glycerol, divalent alkaline earth metal salt, or salts of gluconic acid.