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dc.contributor.authorLaluce, Cecília [UNESP]
dc.contributor.authorLeite, Guilherme R. [UNESP]
dc.contributor.authorZavitoski, Bruna Z. [UNESP]
dc.contributor.authorZamai, Thamires T. [UNESP]
dc.contributor.authorVentura, Ricardo
dc.identifier.citationSugarcane-based Biofuels and Bioproducts, p. 53-86.
dc.description.abstractThe quality of both sugarcane juice and molasses is affected by the nutrients and topology of the soil, variety of sugarcane, climate and harvesting. This chapter describes the natural microbial ecology of the ethanol production process, methods for yeast identification, bioreactors and fermentation processes, cleaning and sanitization, and process control for industrial ethanol production from sugarcane juice and molasses. The main steps in the production of anhydrous bioethanol from sugarcane are as follows: reception and cleaning of the sugarcane, extraction of sugars, juice heating, clarification treatments, concentration, fermentation, distillation, and dehydration. Recently, multistage-based fermentation systems have been designed for the propagation of yeast cells, using supplemented molasses due to increasing demand for starter yeast by food and bioethanol industries. Sugarcane juice, syrups, and molasses resulting from the sugarcane processing in sugar mills are used in fermentations.en
dc.relation.ispartofSugarcane-based Biofuels and Bioproducts
dc.subjectEthanol production
dc.subjectMicrobial ecology
dc.subjectSugarcane juice
dc.titleFermentation of sugarcane juice and molasses for ethanol productionen
dc.typeCapítulo de livro
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)
dc.contributor.institutionIntegra Consultoria Química LTDA
dc.description.affiliationBiochemistry and Chemical Technology Department Institute of Chemistry Univ Estadual Paulista (UNESP)
dc.description.affiliationIntegra Consultoria Química LTDA
dc.description.affiliationUnespBiochemistry and Chemical Technology Department Institute of Chemistry Univ Estadual Paulista (UNESP)
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