University of Wisconsin-Madison professor James Steele has engineered and patented a new bacteria that aids in ethanol production. The Winder Bascom professor of food science specializes in food, beverage and biofuel fermentation and as such seen first hand how during the fermentation process beer and wine can often be contaminated with lactic acid bacteria. When this occurs lactic acid is produced rather than alcohol. This same problems, says Steele, affects the ethanol industry whose company, Lactic Solutions, is using genetic engineering to transform adversary into a friend.

UW-Madison food science Professor James Steele with homemade fermenters he’s using to explore genetic engineering of lactic acid bacteria, a common contaminant of many fermentation processes, including cheese, wine, beer and biofuel production. PHOTO: SEVIE KENYON
In Steele’s process, rather than killing lactic acid bacteria with antibiotics, a common approach in the ethanol industry today, he is splicing in genes for ethanol production. When he does this, these organisms, traditionally foes, become allies and produce ethanol instead of lactic acid.
“We are taking the problem and trying to turn it into a solution,” Steele says. The company will sell bags of bacteria to the ethanol industry to be added to the fermenter alongside the yeast that presently makes ethanol.”
General antibiotic resistance is a global concern and some groups are concerned with traces of antibiotics in foods. In the case of ethanol – where nearly 70 percent of biorefineries use antibiotics to fight lactic acid bacteria while some ethanol plants use hops – this could be a concern because a co-product of ethanol production is distillers grains (DDGs) – a common feed for animals.
“Distillers grains can carry antibiotics or bacteria that evolved in the fermentation facility to resist antibiotics,” says Steele who adds the result could be dangerous drugs, or rather dangerous bugs, in the human food supply chain.“Tyson Foods, McDonald’s, Panera, Perdue, etc. say they will, by the end of this year or next year, eliminate the use of meat from animals fed antibiotics, so the primary way to control lactic acid bacteria in the ethanol industry is going away.”Read More












