title: Prevention of bacterial contamination using acetate-tolerant Schizosaccharomyces pombe during bioethanol production from molasses.
abstract: Bacterial contamination causes yield reduction during ethanol production from molasses. To prevent contamination, construction of a fermentation system using acetate-tolerant yeast under an acetate-containing condition was attempted. Schizosaccharomyces pombe was screened as an acetate-tolerant strain. Bacterial contamination was significantly prevented by the combined use of Sc. pombe and acetate.
authors: National Food Research Institute, 2-1-12 Kannondai, Tsukuba Ibaraki, 305-8642, Japan.
authors: Pramuan
authors: P
authors: Saithong
authors: Toshihide
authors: T
authors: Nakamura
authors: Jun
authors: J
authors: Shima
mesh_terms: D000085:Acetates / Q000737:chemistry; D001674:Bioelectric Energy Sources; D019149:Bioreactors; D001709:Biotechnology / Q000379:methods; D004736:Energy-Generating Resources; D000431:Ethanol; D005285:Fermentation; D005656:Fungal Proteins / Q000737:chemistry; D007218:Industrial Microbiology; D007700:Kinetics; D008957:Models, Genetic; D008965:Molasses; D010641:Phenotype; D012568:Schizosaccharomyces / Q000235:genetics*
chemical_list: D000085:Acetates; D005656:Fungal Proteins; D000431:Ethanol