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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.)

Sugarcane must fed-batch fermentation by Saccharomyces cerevisiae: impact of sterilized and non-sterilized sugarcane must

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Author(s):
Bonatelli, Maria Leticia [1] ; Ienczak, Jaciane Lutz [2] ; Labate, Carlos Alberto [1]
Total Authors: 3
Affiliation:
[1] Univ Sao Paulo, Dept Genet, Luiz de Queiroz Coll Agr, Av Padua Dias 11, BR-13400970 Piracicaba, SP - Brazil
[2] Santa Catarina Fed Univ, Chem Engn & Food Engn Dept, CP 476, BR-88040900 Florianopolis, SC - Brazil
Total Affiliations: 2
Document type: Journal article
Source: ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY; v. 112, n. 8, p. 1177-1187, AUG 2019.
Web of Science Citations: 0
Abstract

The presence of microbial contaminants is common in the sugarcane ethanol industry and can decrease process yield, reduce yeast cell viability and induce yeast cell flocculation. To evaluate the effect of microbial contamination on the fermentation process, we compared the use of sterilized and non-sterilized sugarcane must in the performance of Saccharomyces cerevisiae with similar fermentation conditions to those used in Brazilian mills. Non-sterilized sugarcane must had values of 10(3) and 10(8) CFUmL(-1) of wild yeast and bacterial contamination, respectively; decreased total reducing sugar (TRS); and increased lactic and acetic acids, glycerol and ethanol concentrations during storage. During fermentation cycles with sterilized and non-sterilized sugarcane must, S. cerevisiae viability did not change, whereas ethanol yield varied from 74.1 to 80.2%, but it did not seem to be related to must microbial contamination. Ethanol productivity decreased throughout the fermentation cycles and was more pronounced in the last two fermentation cycles with non-sterilized must, but that may be related to the decrease in must TRS. High values of the ratio of total acid production per ethanol were reported at the end of the last two fermentation cycles conducted with non-sterilized must. Additionally, the values of wild yeast contamination increased from 10(2) to 10(3)CFUmL(-1) and bacterial contamination increased from 10(4) to 10(6)CFUmL(-1) when comparing the first and last fermentation cycles with non-sterilized must. In addition to the increase in microbial contamination and acid concentration, ethanol yield and yeast viability rates were not directly affected by the microbial contamination present in the non-sterilized sugarcane must. (AU)

FAPESP's process: 13/08431-0 - Microbial diversity presented on fermented juice from burned and mechanized harvesting of sugarcane and the impact on the fermentation metabolome
Grantee:Maria Leticia Bonatelli
Support Opportunities: Scholarships in Brazil - Doctorate