The Microbiology of the Bagasse of Sugarcane

. The contamination of the sugarcane starts during its growing stage especially when the nlicroflower is rapidly developed after the harvest and during the warellousing of the bagasse. The types of microorganisms also unite during this process. Firstly, the bacteria and tlre yeasts predominate and the fungi are few. The bacteria continue to predominate during the warehousing of the humid mass of the bagasse, producing acidic conditions, more in great quantities when there is a rapid growth of fungi and other execrence, causing spontaneous heating at high temperatures of 50°C. The final microflower is characteristically fond of warm place and contains organisms that present risks to the health of the yorkers who manipulate the warehousing of the bagasse. These risks include infections or allergies provoked by Arpergillus furnigatus and other species of Arpergillus, y bagazosis, a form of cavities caused by spores of thermofile fungus Thermoactinomyces sacchari. Some fungi and other infections also produce cellulitic enzymes that attack the fibers depreciating the qualify of the bagasse. The prevention of the molcl is made by treating tlie bagasse partially dry with at least 0.67% p/p with propionicacid;,the treatment should be uniform in order to prevent the growth of fu~gi. capable of me tabdizing the acid.