Bacteria are spoilage microorganism that may jeopardize the yields of ethanol
fermentation due to the potential capacity of competition for nutrients and may provoke
yeasts flocculation, a phenomenon undesired in industry. More...
Bacteria are spoilage microorganism that may jeopardize the yields of ethanol
fermentation due to the potential capacity of competition for nutrients and may provoke
yeasts flocculation, a phenomenon undesired in industry. The majority of studies to
unravel the biodiversity of bacterial taxa present in ethanol fermentation process were
PCR-based techniques which possesses several limitations and lower resolution. Until
the best of our knowledge there are few papers describing the whole-diversity of
bacterial taxa and their potential sources in ethanol fermentation. For this reason was
employed the High-throughput DNA sequencing to achieve the bacterial diversity
during an ethanol industrial fermentation based on the massively parallel sequencing of
16S rDNA gene and to evaluate the putative potential functions of the microbiota, a
predictive analysis as performed. According to previous reports and the findings of this
work the lactic acid bacteria (LAB) group was the unique group of bacteria accessed by
the HTS in this study and exhibited potential predicted genes for pre-treatment tolerance
of sugarcane stem and amino acid metabolism. Less...