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Are bacterial probiotics a game-changer for the biofuels industry?

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In a study recently published in Nature Communications, scientists from the Novo Nordisk Foundation Centre for Biosustainability (DTU) and Yale University carried out research into how bacteria commonly found in sugarcane  ethanol fermentation affects  the industrial process.
By closely studying the  interactions between yeast  and bacteria, it is suggested  that the industry can 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.
University research 
Scientists dissected yeast bacteria  interactions  in sugarcane ethanol  fermentation by reconstituting  every possible combination  of the microbial community  structure, covering  approximately 80% of  the biodiversity found in  industrial processes.
They discovered that one bacterium deserved extra attention – Lactobacillus amylovorus.
This bacteria produces a lot of the molecule acetaldehyde, which is used to feed yeast and so helps it to grow. You could say that Lactobacillus amylovorus is more generous by nature...

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