1. Technical Information
NATRUCAN
Technical Information

2. What is it?
Natrucan is a patented formulation that combines natural surfactants with organic acids.
It works in the presence of organic matter and soil and is more effective than chlorine and peracetic acid.
The combination of active substances provides a broad spectrum of antibacterial action without affecting the viability of yeasts.
The ingredients used in the composition of NATRUCAN are GRAS certified and approved for use in foods, which allows fermentation byproducts, such as yeast, to be used for animal feed at no risk.
Safety: The product is non-toxic, non-corrosive and poses no risk either to those who handle it or to the environment.

3. How does it work? Mode of action:
Reduction of pH, causing rupture of the bacterial cell wall.
Alteration of cellular metabolism (fatty acids).
Bactericidal effect.
The stipulated doses do not affect yeasts because their cell walls have a different composition (chitin), providing greater resistance.
Surfactants
Organic Acids H+

4. Spectrum of Action
In view of its effects on the cell wall and on bacterial metabolism, this product has a broad spectrum of action, covering both G+ and G- bacteria.
It does not lead to generation of resistant populations of microorganisms.

5. Indications
Natrucan is indicated in the control of bacterial contamination in alcoholic fermentation and improvement of yields in the ethanol production process.
Dose: ppm

6. Studies conducted in Brazil
In vitro studies
Pilot-scale trial
Industrial-scale trial

7. In vitro studies Evaluation of different doses and impact on:
Bacterial contamination
Viability of yeasts
Conclusion:
Product reduced bacterial contamination without impacting the viability of yeast.
Dose defined for the pilot study: 150ppm

8. FINAL CONSIDERATIONS
NATRUCAN has proven to be efficient in controlling bacterial contamination in the ethanol fermentation process, without any negative effect on the viability of yeast
The product has proven to be efficient under different industrial conditions:
Different levels of contamination;
Different microflora;
Different yeasts.