Contaminación del proceso de fermentación alcohólica por Dekkera

GUSILS C.; ARÁOZ J.; GUZMÁN P.; GONZÁLEZ G.; PEREIRA J.; SUSTAITA G.; RUÍZ M.

Tucumán

Jornada; XVIII Reunión Técnica Nacional de la Caña de Azúcar; 2012

Sociedad Argentina de Técnicos de la Caña de Azúcar

In the ethanol industry and research community, Saccharomyces cerevisiae is regarded as the most competitive fermentation yeast, so industrial yeast populations are rarely studied. The Dekkera species has been considered as the main contaminant yeast in bioethanol production, showing a surprising growth capacity and better adaptation than S. cerevisiae. The aim of this study was to analyze the various measures that can be taken to eradicate this yeast contaminant in distilleries. Modifications were introduced to the fermentation process: yeasts were treated at pH 2, fermentation time was shortened, air was not fed into the prefermenter, and the power system was replaced. It was possible to control Dekkera presence and improve the fermentation process. It also became evident that factory staff needs to be appropriately trained to detect contamination early.