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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Ethanol addition enhances acid treatment to eliminate Lactobacillus fermentum from the fermentation process for fuel ethanol production

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Costa, M. A. S. [1] ; Cerri, B. C. [1] ; Ceccato-Antonini, S. R. [1]
Total Authors: 3
[1] Univ Fed Sao Carlos, Lab Mol & Agr Microbiol, Ctr Ciencias Agr, Dept Tecnol Agroind & Socioecon Rural, Via Anhanguera, Km 174, BR-13600970 Araras, SP - Brazil
Total Affiliations: 1
Document type: Journal article
Source: Letters in Applied Microbiology; v. 66, n. 1, p. 77-85, JAN 2018.
Web of Science Citations: 6

Fermentation is one of the most critical steps of the fuel ethanol production and it is directly influenced by the fermentation system, selected yeast, and bacterial contamination, especially from the genus Lactobacillus. To control the contamination, the industry applies antibiotics and biocides; however, these substances can result in an increased cost and environmental problems. The use of the acid treatment of cells (water-diluted sulphuric acid, adjusted to pH 2<bold></bold>0-2<bold></bold>5) between the fermentation cycles is not always effective to combat the bacterial contamination. In this context, this study aimed to evaluate the effect of ethanol addition to the acid treatment to control the bacterial growth in a fed-batch system with cell recycling, using the industrial yeast strain Saccharomyces cerevisiae PE-2. When only the acid treatment was used, the population of Lactobacillus fermentum had a 3-log reduction at the end of the sixth fermentation cycle; however, when 5% of ethanol was added to the acid solution, the viability of the bacterium was completely lost even after the first round of cell treatment. The acid treatment +5% ethanol was able to kill L. fermentum cells without affecting the ethanol yield and with a low residual sugar concentration in the fermented must. Significance and Impact of the StudyIn Brazilian ethanol-producing industry, water-diluted sulphuric acid is used to treat the cell mass at low pH (2<bold></bold>0) between the fermentative cycles. This procedure reduces the number of Lactobacillus fermentum from 10(7) to 10(4)CFU per ml. However, the addition of 5% ethanol to the acid treatment causes the complete loss of bacterial cell viability in fed-batch fermentation with six cell recycles. The ethanol yield and yeast cell viability are not affected. These data indicate the feasibility of adding ethanol to the acid solution replacing the antibiotic use, offering a low cost and a low amount of residue in the biomass. (AU)

FAPESP's process: 14/17794-2 - Utilization of antimicrobial agents to control the contamination by Dekkera bruxellensis and Lactobacillus spp. in the ethanolic fermentation
Grantee:Sandra Regina Ceccato Antonini
Support Opportunities: Regular Research Grants