VERIZYME Pro is effective during emergency and regular maintenance conditions to control Grampositive bacterial infections, because of its superior stability at low pH and high temperature during fuel ethanol fermentation. It is much more stable at mash pH levels, as low as 3.0, in contrast to other antibiotics that start degrading rapidly at pH of 5.0. As a result of its stability VERIZYME Pro is effective throughout the entire fermentation process. The degradation of VERIZYME Pro is ultimately a function of time and temperature. DDGS dryers typically operate at temperatures as high as 800 ⁰F and will cause rapid breakdown of antimicrobial strains.

Lactic acid is an undesirable by-product of alcohol fermentation and can stop or seriously inhibit the metabolism of carbohydrates into alcohol by yeast. Lactic acid bacteria (such as Lactobacillus sp.) are the most common type of Gram-positive bacteria that produce lactic acid, consume sugar otherwise available for ethanol production and produce enzymes that affect the fermentation process.