Nature Communications (Mar 2021)

Complex yeast–bacteria interactions affect the yield of industrial ethanol fermentation

  • Felipe Senne de Oliveira Lino,
  • Djordje Bajic,
  • Jean Celestin Charles Vila,
  • Alvaro Sánchez,
  • Morten Otto Alexander Sommer

DOI
https://doi.org/10.1038/s41467-021-21844-7
Journal volume & issue
Vol. 12, no. 1
pp. 1 – 12

Abstract

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Industrial sugarcane ethanol fermentations are accomplished by a microbial community dominated by S. cerevisiae and co-occurring bacteria. Here, the authors investigate how microbial community composition contributes to community function and reveal the role of acetaldehyde in improving yeast growth rate and ethanol production.