For fermentations that are long, 300 plus hours, complicated and produce products with no anti-microbial activity, a foreign growth bacterial contamination level of 10 to 15% is difficult to impossible to maintain. Can you comment on this level of foreign growth and your recommendations?

Based on the question this was classical fermentation? However for biotech that would certainly not be the case. It sounds like that was addressed by the previous discussions. I don’t know that it comes down to so much an absolute percentage as it does one of economic issues and one of ultimate product quality. If you can demonstrate that you’ve got the product quality, albeit, with contaminating foreign organisms, I don’t think it would be that much of an issue.