In the last 40 years, several scientific and technological advances in microbiology of the
fermentation have greatly contributed to evolution of the ethanol industry in Brazil. These …

During breadmaking, a continuous protein network is formed which confers visco-elasticity
to dough. The properties of this protein network are highly dependent on the characteristics …

Ethanol bio-production in Brazil has some unique characteristics that inevitably lead to
bacterial contamination, which results in the production of organic acids and biofilms and …

Yeast recycling, which is a common practice in sugarcane ethanol plants, could be
expanded if it could be successfully implemented in corn-based ethanol production …

Yeasts are very useful microorganisms that are used in many industrial fermentation
processes such as food and alcohol production. Microbial contamination of such processes …

Leuconostoc mesenteroides is a lactic acid bacterium (LAB) that has been isolated from
different sources. Some of its strains are able to produce bacteriocins, and most of them …

Brazil is the second largest producer of ethanol in the world and the first in the technology of
ethanol from sugar cane. The Brazilian bioprocess of ethanol production is based on …

Control of bacterial contamination in bioethanol fermentation facilities has traditionally relied
on chemical-based products such as hop acids and use of antibiotics. Recent emphasis on …

The aim of this work was to study the in vitro antibacterial activity possessed by killer yeast
strains against bacteria contaminating alcoholic fermentation (Bacillus subtilis, Lactobacillus …

The quality of both sugarcane juice and molasses is affected by the nutrients and topology of
the soil, variety of sugarcane, climate and harvesting. This chapter describes the natural …