UW-Madison food science Professor James Steele with homemade fermenters he's using to explore genetic engineering of lactic acid bacteria, a common contaminant of many fermentation processes, including cheese, wine, beer and biofuel production. PHOTO: SEVIE KENYON - See more at: http://news.wisc.edu/food-scientist-aiding-fuel-ethanol-with-new-engineered-bacteria/#sthash.cZfk0sBM.dpuf