Microbial contamination in the ethanol and cachaça fermentation process: impacts and applications

Brazil is a major powerhouse in the production of sugarcane. Consequently, several supply chains use it as raw material, such food sector, mainly sugar and beverages, cachaça, biofuels with ethanol, an important product for Brazilian economy. The cachaça ethanol share stage known fermentation, fundamental process that defines quality yield alcoholic fermentation product, which achieved using Saccharomyces cerevisiae. Different industrial strains have been selected to promote efficiently high productivity. However, possible microorganisms from various stages chain reach phase, compromising it. Contaminants can vary different genera yeasts, including Dekkera Pichia, bacteria, belonging Lactobacillaceae family, produce lactic acid. Contaminating affect and, consequence, produced or efficiency ethanol. Recent studies shown these contaminants, addition resulting negative aspects sugarcane also present interesting physiological characteristics be applied bioprocesses other productive sectors improve strains.