TECHNOLOGY FOCUS - ORGANIC CHEMISTRY - Preferred Process: The process (P1) involves (a) liquefying starch-containing material; (b) saccharifying using a carbohydrate source generating enzyme or saccharifying starch-containing material at a temperature below the initial gelatinization temperature of starch-containing material; (c) fermenting using a fermenting organism, where at least one antibacterial agent are added before and/or during fermentation. The steps (b) and (c) are carried out sequentially or simultaneously. The slurry is heated to above the gelatinization temperature of the starch-containing material. The fermentation is carried out at 20-40 (preferably 30-35, especially around 32)degreesC. The antibacterial agent is added during saccharification or liquefaction before fermentation. The liquefaction is carried out using alpha-amylase. In the process (P1), the fermentation is part of a simultaneous saccharification and fermentation process (SSF) or one-step fermentation process (LSF). The antibacterial agent is added in concentrations sufficient to kill and/or inhibit growth of bacteria ceils (preferably gram positive bacteria or gram negative bacteria cells, especially gram positive bacteria ceils of the genus Lactobacillus. The antibacterial agent is left in contact with the fermentation medium for at least between 1 minute and 48 hours (preferably at least 1 hour, especially at least 24 hours before inoculation of the fermenting organism).    TECHNOLOGY FOCUS - PHARMACEUTICALS - Preferred Component: The antibacterial agent is a defensin or defensin-iike peptide. The antibacterial agent is the enzyme lysozyme or a fragment or a variant. The antibacterial agent is capable of killing or inhibiting growth of bacteria of the genus Lactobacillus, preferably Lactobacillus brevis, Lactobacillus coffinoides, Lactobacillus fermentum, Lactobacillus paracasei, Lactobacillus plantarum, and/or Lactobacillus rhamnosus. ACTIVITY - Antibacterial. No biological data given.    MECHANISM OF ACTION - None given.    EXAMPLE - Milled corn was liquefied in an aqueous slurry (pH 5.6) using DS bacterial alpha-amylase A by heating until a temperature of 85degreesC was reached. Thereafter the slurry was cooked for another 60 minutes. A sample of the liquefied corn mash (CM) was pH-adjusted to 5.05 with sulfuric acid. After pH adjustment, the mash was split up into corn mash (5 g) and added to plastic centrifuge tubes. Various amounts of L. paracasei were then added. Lysozyme (100 mg/l) (test) or lysozyme (0 mg/l) (control) was also added to each tube. The tubes were then thoroughly vortexed and placed in a rack in water bath. Tubes were pulled after 48 hours for bacterial plating and counting. No additional lysozyme was added to any of the tubes after time zero and antibacterial effect on Lactibacillus paracasei was observed in terms of log colony formation. It was observed that the lysozyme (100 mg/l, test) showed log colony formation of approximately 5 units/ml at 32degreesC for 48 hours and lysozyme (0 mg/l, control) showed log colony formation of approximately 7.5 units/ml at 32degreesC for 48 hours. The results showed that the lysozyme (100 mg/l) was effective inhibiting growth of Lactibacillus paracasei.