Setting the New Standard

Yeast and antimicrobial consistency are critical for ethanol production by fermentation. Ethanol producers have an expectation of quality from their supplier and many do not consider quality testing until they experience poor fermentation.

Poor fermentation costs ethanol plants thousands of dollars in lost production each year.  Unutilized starch creates many ancillary problems in distillation and downstream processing. One poor fermentor drop can cost a plant it's entire year's yeast expense. For these reasons, NABC strongly recommends that ethanol producers understand product quality testing when considering any fermentation adjunct.

NABC takes this matter seriously and helps its customers mitigate the risk of poor product performance due to poor quality. NABC Operations and Technical staff have worked together to devise the ethanol industry's most comprehensive and relevant quantitative and qualitative testing methods that are performed on each batch of yeast we produce. Our yeast "stress testing" protocols are industry-leading qualitative methods that ensure every batch of our yeast will hold up to high temperature, osmotic pressure, organic acid levels, and ethanol concentration associated with modern ethanol production. We are strongly committed to quality assurance and providing a product that performs consistently. 

This is an area NABC has invested many resources to progress this clear market differentiation.