title: Homo- and heterofermentative lactobacilli differently affect sugarcane-based fuel ethanol fermentation.
abstract: Bacterial contamination during industrial yeast fermentation has serious economic consequences for fuel ethanol producers. In addition to deviating carbon away from ethanol formation, bacterial cells and their metabolites often have a detrimental effect on yeast fermentative performance. The bacterial contaminants are commonly lactic acid bacteria (LAB), comprising both homo- and heterofermentative strains. We have studied the effects of these two different types of bacteria upon yeast fermentative performance, particularly in connection with sugarcane-based fuel ethanol fermentation process. Homofermentative Lactobacillus plantarum was found to be more detrimental to an industrial yeast strain (Saccharomyces cerevisiae CAT-1), when compared with heterofermentative Lactobacillus fermentum, in terms of reduced yeast viability and ethanol formation, presumably due to the higher titres of lactic acid in the growth medium. These effects were only noticed when bacteria and yeast were inoculated in equal cell numbers. However, when simulating industrial fuel ethanol conditions, as conducted in Brazil where high yeast cell densities and short fermentation time prevail, the heterofermentative strain was more deleterious than the homofermentative type, causing lower ethanol yield and out competing yeast cells during cell recycle. Yeast overproduction of glycerol was noticed only in the presence of the heterofermentative bacterium. Since the heterofermentative bacterium was shown to be more deleterious to yeast cells than the homofermentative strain, we believe our findings could stimulate the search for more strain-specific antimicrobial agents to treat bacterial contaminations during industrial ethanol fermentation.
authors.affiliation: Novozymes Latin America Ltda., Rua Professor Francisco Ribeiro 683, Araucária, 83707-660, Brazil, to.basso@gmail.com.
authors.forename: Thiago Olitta
authors.initials: TO
authors.lastname: Basso
authors.forename: Fernanda Sgarbosa
authors.initials: FS
authors.lastname: Gomes
authors.forename: Mario Lucio
authors.initials: ML
authors.lastname: Lopes
authors.forename: Henrique Vianna
authors.initials: HV
authors.lastname: de Amorim
authors.forename: Gillian
authors.initials: G
authors.lastname: Eggleston
authors.forename: Luiz Carlos
authors.initials: LC
authors.lastname: Basso
mesh_terms: D001938:Brazil; D000431:Ethanol / Q000378:metabolism*; D005285:Fermentation; D007218:Industrial Microbiology; D019344:Lactic Acid / Q000378:metabolism; D007778:Lactobacillus / Q000235:genetics / Q000254:growth & development / Q000302:isolation & purification* / Q000378:metabolism; D012441:Saccharomyces cerevisiae / Q000378:metabolism*; D031786:Saccharum / Q000378:metabolism / Q000382:microbiology*
chemical_list: D019344:Lactic Acid; D000431:Ethanol