title: Evaluation of bacterial contamination in a fed-batch alcoholic fermentation process.
abstract: Alcoholic fermentation by a commercial baker's yeast in a fed-batch process with cell recycling and high-test molasses as substrate was strongly inhibited by Lactobacillus fermentum CCT 1407 after a few recycles. When total acidity (mainly lactic acid) exceeded 4.8 g/l broth it seriously interfered with yeast bud formation and viability and above 6.0 g/l it decreased alcoholic efficiency.
authors.affiliation: Departamento de Ciências Biológicas, Faculdade de Ciências e Letras, UNESP, C.P. 335-CEP, 19800-000, Assis, SP, Brazil.
authors.forename: P
authors.initials: P
authors.lastname: de Oliva-Neto
authors.forename: F
authors.initials: F
authors.lastname: Yokoya