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Bacteria in Ethanol Fermentation

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Microbiology of Ethanol Fermentation in Sugarcane Biofuels

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Abstract

Bacteria and their metabolic products are carried into the fermentation tanks when the treatment of the sugarcane juice is not efficient. The bacterial contamination is an important issue in the context of bioethanol industry because it causes significant loss of sugar and consequently lower ethanol production, yeast flocculation, and low viability of yeast cells. The group of lactic acid bacteria is the most expressive in terms of abundance and effects caused to the fermentation, especially the genus Lactobacillus. The interactions between bacteria and yeasts present in the fermentation vessel should be highlighted in the context of contaminations, because the interactions involve competition for substrate, metabolite production by both yeast and bacterium, must composition, cell wall structure, and others. In this chapter, the diversity of bacteria, their effects on fermentation, and methods to control bacterial contamination are discussed.

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  1. Department of Agroindustrial Technology and Rural Socio-Economics, Center of Agrarian Sciences, Federal University of São Carlos (UFSCar) - Campus Araras, São Paulo State, Brazil

    Sandra Regina Ceccato-Antonini

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  1. Sandra Regina Ceccato-Antonini
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Ceccato-Antonini, S.R. (2022). Bacteria in Ethanol Fermentation. In: Microbiology of Ethanol Fermentation in Sugarcane Biofuels. Springer, Cham. https://doi.org/10.1007/978-3-031-12292-7_4

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  • DOI: https://doi.org/10.1007/978-3-031-12292-7_4

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