Microbiology of Ethanol Fermentation in Sugarcane Biofuels

Fundamentals, Advances, and Perspectives
1. Auflage 2022
ISBN: 978-3-031-12294-1
Verlag: Springer International Publishing

Buch, Englisch, 124 Seiten, Format (B × H): 155 mm x 235 mm, Gewicht: 243 g

This book discusses the microbiology of fermentation for the production of bioethanol from sugarcane. Coverage includes how selected yeasts improve ethanol yield and productivity concerning recent advances at genomic, transcriptomic, and proteomic levels, how microorganisms (bacteria and yeasts) interact with each other in fermentation vats, and the application of microbiological monitoring methods with safety and precision. Special attention is given to antimicrobial strategies used to decrease contamination. The book is aimed at professionals working in the bioethanol industry, as well as students and researchers studying biological and biotechnological aspects of applied matters such as industrial microbiology and industrial fermentations.

The English translation of this book from its Portuguese original manuscript was done with the help of artificial intelligence (machine translation by the service provider DeepL.com). A subsequent human revision of the content was done bythe author.

• Covers common microbiological monitoring techniques;
• Reviews selected yeasts used in the bioethanol industry;
• Examines the role of bacteria and native yeasts in ethanolic fermentation and methods to control their growth.

Zielgruppe

Research

Autoren/Hrsg.

Ceccato-Antonini, Sandra Regina

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Verfahrenstechnik, Chemieingenieurwesen
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Biotechnologie
• Technische Wissenschaften Energietechnik | Elektrotechnik Alternative und erneuerbare Energien
• Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Energie- & Versorgungswirtschaft Energiewirtschaft: Alternative & Erneuerbare Energien

Inhaltsverzeichnis

Ethanolic Fermentation in Brazil: Characteristics and Peculiarities.- The Use of Selected Yeast Strains in Ethanolic Fermentation.- The Native Yeasts and Their Role in Ethanolic Fermentation.- The Bacteria and the Ethanolic Fermentation.- Methods of Identification and Characterization of Yeasts From Ethanolic Fermentation.- Microbiological Techniques and Methods of Monitoring Ethanolic Fermentation.

Über Autor(innen)

Sandra Regina Ceccato-Antonini, Ph.D., is a full professor in the Department of Agroindustrial Technology and Rural Socio-Economics, Center of Agrarian Sciences, at the Federal University of São Carlos (UFSCar). She received her master’s and Ph.D. degrees in Biological Sciences at São Paulo State University (UNESP), Campus Rio Claro, in 1989 and 1993, respectively. Professor Ceccato-Antonini did her postdoctoral studies at the Luiz de Queiroz College of Agriculture, University of São Paulo, and the University of Sheffield in molecular genetics of yeasts. She has experience in the area of microbiology, with an emphasis on industrial microbiology and fermentation. She was a member of the Brazilian National Technical Commission on Biosafety (CTNBio) from 2017 to 2023.