Dear Wawan,

There are more one need to know in other to make proper suggestions.

What is the strain of bacteria used? Genus and species

Is the thermophilic bacteria used known to be an alcohol producing microbe?

What kind of fermentation setup did u use?  What  type of bioreactor/ fermenter did u use?

The bacteria may be an  organic acid producing bacteria and not alcohol/ ethanol. 

In the fermentation of sorghum malt for Africa beer production, there is always high chance for bacterial contamination leads to production of mixture of organic acids like lactic acid, acetic acid, etc  which reduce the pH and not increase in alcohol.

Waiting for your response

Thank you

Dear Wawan,

There are more one need to know in other to make proper suggestions.

What is the strain of bacteria used? Genus and species

Is the thermophilic bacteria used known to be an alcohol producing microbe?

What kind of fermentation setup did u use?  What  type of bioreactor/ fermenter did u use?

The bacteria may be an  organic acid producing bacteria and not alcohol/ ethanol. 

In the fermentation of sorghum malt for Africa beer production, there is always high chance for bacterial contamination leads to production of mixture of organic acids like lactic acid, acetic acid, etc  which reduce the pH and not increase in alcohol.

Waiting for your response

Thank you

I agree with Solomon. With this details is impossible to make good suggestions. which are the species/strains you are using? Have you check for the enzymes in the genomes (if they are sequenced)?.

Good luck,

Rosa María

Ok. thank to Mr. Solomon Chikpah and Mrs. Rosa Maria.

The genus or strain of bacteria are being analyzed now.