News International Sugar Journal

Cane sugar ethanol fermentation yields increased by 3% from promoting co-occurring Lactobacillus amylovorus [Full subscriber]

Cane sugar ethanol fermentation represents a simple microbial community dominated by S. cerevisiae and co-occurring bacteria with a clearly defined functionality. Researchers at The Novo Nordisk Foundation Center for Biosustainability (DTU) and Yale University have discovered that both the total yield and the cost of the fermentation process could be improved by promoting the prevalence of a particular bacterial species.…

Login or sign up

Create an account

Lost your password?