DTU researchers say microbial community diversity important to sugarcane ethanol fermentation

In Denmark, new research suggests that the diversity of the microbial community involved in sugarcane ethanol fermentation processes plays a significant role in its performance. Selecting the right bacteria could increase ethanol production by more than a billion liters per year, considering Brazil alone.

In a study recently published in Nature Communications, scientists from The Novo Nordisk Foundation Center for Biosustainability (DTU) and Yale University have investigated how bacteria that are commonly found in sugarcane ethanol fermentation affect the industrial process. By closely studying the interactions between yeast and bacteria, it is suggested that the industry could improve both its total yield and the cost of the fermentation processes by paying more attention to the diversity of the microbial communities and choosing between good and bad bacteria.