The consequences of Lactobacillus vini and Dekkera bruxellensis as contaminants of the sugarcane-based ethanol fermentation View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2012-11

AUTHORS

Rafael Barros de Souza, Billy Manoel dos Santos, Raquel de Fátima Rodrigues de Souza, Paula Katharina Nogueira da Silva, Brígida Thais Luckwu Lucena, Marcos Antonio de Morais

ABSTRACT

This work describes the effects of the presence of the yeast Dekkera bruxellensis and the bacterium Lactobacillus vini on the industrial production of ethanol from sugarcane fermentation. Both contaminants were quantified in industrial samples, and their presence was correlated to a decrease in ethanol concentration and accumulation of sugar. Then, laboratory mixed-cell fermentations were carried out to evaluate the effects of these presumed contaminants on the viability of Saccharomyces cerevisiae and the overall ethanol yield. The results showed that high residual sugar seemed the most significant factor arising from the presence of D. bruxellensis in the industrial process when compared to pure S. cerevisiae cultures. Moreover, when L. vini was added to S. cerevisiae cultures it did not appear to affect the yeast cells by any kind of antagonistic effect under stable fermentations. In addition, when L. vini was added to D. bruxellensis cultures, it showed signs of being able to stimulate the fermentative activity of the yeast cells in a way that led to an increase in the ethanol yield. More... »

PAGES

1645-1650

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s10295-012-1167-0

DOI

http://dx.doi.org/10.1007/s10295-012-1167-0

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1009581463

PUBMED

https://www.ncbi.nlm.nih.gov/pubmed/22842986


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