Microscopic observation revealed that the microbial population was very high and further microbial evaluation confirmed the growth of several bacteria such as mesophilic, slime forming, lactobacilli, wild yeasts, molds and thermophilic spores.
Apart from the microbial contamination, millard reactions occurring at the high rates, also affect the quality of molasses. The Millard reaction is a chemical reaction, between an amino acid and a reducing sugar, usually requires the addition of heat.
The major source of bacterial contamination in fermentation is molasses. Other sources are air and water. Bacterial contamination is a major problem affecting the efficient fermentation in the production of alcohol. According
to experts, more than 500 different bacteria have been isolated and identified to be present at different stages of the alcohol production process.