Clash of Kingdoms: How Do Bacterial Contaminants Thrive in and Interact with Yeasts during Ethanol Production?

Author:

Olitta Basso Thiago,Senne de Oliveira Lino Felipe

Publisher

IntechOpen

Reference52 articles.

1. Basso LC, Basso TO, Rocha SN. Ethanol production in Brazil: The industrial process and its impact on yeast fermentation. In: Biofuel Production – Recent Developments and Prospects. London, United Kingdom: IntechOpen; 2010. http://www.intechopen.com/download/get/type/pdfs/id/20058

2. Amorim HV, Basso LC, Lopes ML. Sugar cane juice and molasses, beet molasses and sweet sorghum: Composition and usage. In: Alcohol Textbook. Thrumpton Nottingham, United Kingdom: Nottingham University Press; 2003. pp. 39-46

3. De Oliva-Neto P, Dorta C, Azevedo F, Gomes V, Fernandes D. The Brazilian technology of fuel ethanol fermentation–Yeast inhibition factors and new perspectives to improve the technology. In: Mendez-Vilas A, editor. Mater. Process. Energy Commun. Curr. Res. Technol. Dev. Badajoz, Spain: Formatex Research Center; 2013. pp. 371-379

4. Amorim HV, Lopes ML, De Castro Oliveira JV, Buckeridge MS, Goldman GH. Scientific challenges of bioethanol production in Brazil. Applied Microbiology and Biotechnology. 2011;91:1267-1275. DOI: 10.1007/s00253-011-3437-6

5. Walford S. Composition of cane juice. Proceedings of The South African Sugar Technologists' Association. 1996;70:265-266

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