USE OF FOOD-ADDITIVES TO PREVENT CONTAMINATION DURING FERMENTATION USING A CO-IMMOBILIZED MIXED CULTURE SYSTEM

The use of natural food additives to prevent contamination during fermentation under nonsterile conditions was investigated. Direct ethanol production from raw starch with a co-immobilized mixed Aspergillus awamori, Rhizopus japonicus and Zymomonas mobilis cell system was used as an example. When 0.1% Neupectin-L was added to the medium, there was no contamination and the metabolic activities of the immobilized cells were not adversely affected.