Often harvesting of sugar cane plants is uncoupled of the subsequent steps of the process (e.g. juice production), resulting in the partial rooting of the plants and microbial growth. The high CFU counts obtained in this study suggest that contamination is usual in the bioethanol process. The genomic variability observed in
rep-PCR patterns indicates the re-inoculation of different types of L. fermentum and L. vini throughout the process possibly due to the management practices. Because industrial data of the four distilleries examined in this study suggested that lactic acid concentration in the fermentation process was high, and considering that LAB was reported as a major component of the microbiota of the bioethanol process in other studies [6, 7], we used an elective general medium that allows growth of LAB to isolate the highest number 4SC-202 manufacturer of this type of bacteria. It is important to notice
Geneticin molecular weight that MRS recovered different types of LAB. This medium was not selective for a given type of LAB, suggesting that it recovered a wide variety of circulating LAB types. Although, we cannot rule out the possibility that some LAB were overlooked in this study, but in any case we consider that this study gives an initial contribution to the field. Conclusions This is the first study aiming at a broad survey of LAB diversity in the bioethanol process in Brazil. The results herein presented clearly illustrate that LAB are an important component of the bioethanol process. Improved management practices may increase the yields of the bioethanol process. This study opens up new avenues of research aiming at the control and technological use of LAB. Due to their ability to grow in harsh environmental conditions, these bacteria may offer new genes ID-8 and pathways for technological
applications. In Peptide 17 chemical structure addition, detailed taxonomic work underway will describe the new species found in the bioethanol process. Methods Strains, culture conditions and cell maintenance The industrial samples analyzed herein were collected monthly from the fermentation tanks throughout the harvest period, beginning with the first day of fermentation up to the end of the process (180 days), in four distilleries in the harvesting season 2007-2008. Trapiche (Sirinhaém-PE, Brazil) used molasses, whereas Giasa (Pedras de Fogo-PB, Brazil), Miriri and Japungu (Santa Rita-PB, Brazil) used sugar cane juice. The four distilleries perform yeast cleanup by means of sulfuric aqueous solution in order to reduce bacterial contamination. Antibiotics (penicillin and ionophore monensin) are also commonly used in order to reduce bacterial contamination in the four distilleries.
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