|
|
|
|
|
| Lopes,Mario Lucio; Paulillo,Silene Cristina de Lima; Godoy,Alexandre; Cherubin,Rudimar Antonio; Lorenzi,Marcel Salmeron; Giometti,Fernando Henrique Carvalho; Bernardino,Claudemir Domingos; Amorim Neto,Henrique Berbert de; Amorim,Henrique Vianna de. |
| ABSTRACT In the last 40 years, several scientific and technological advances in microbiology of the fermentation have greatly contributed to evolution of the ethanol industry in Brazil. These contributions have increased our view and comprehension about fermentations in the first and, more recently, second-generation ethanol. Nowadays, new technologies are available to produce ethanol from sugarcane, corn and other feedstocks, reducing the off-season period. Better control of fermentation conditions can reduce the stress conditions for yeast cells and contamination by bacteria and wild yeasts. There are great research opportunities in production processes of the first-generation ethanol regarding high-value added products, cost reduction and selection of... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Ethanol; Yeast; Fermentation; Distillery. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822016000500064 |
| |
|
| |
|
|
|
