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Figure 1 | Microbial Cell Factories

Figure 1

From: Saccharomyces cerevisiae transcriptional reprograming due to bacterial contamination during industrial scale bioethanol production

Figure 1

Bacterial diversity during industrial fermentation. A- Bacterial community represented by the family taxon level. The number of individuals from each family was obtained from the average number of reads identified for the time points of both conditions examined (TF – typical fermentation; FL – flocculated fermentation). B- The percentage of L. fermentum among the total Lactobacillus that were identified in the microbial community. The Lactobacillaceae family reads were subtracted from reads previously classified as bacteria in A. C- Picture taken at the time of sample collection in the plant. Flocs are under suspension due to high level of CO2 formed during fermentation. D- Illustration of flocculation assay at laboratory scale. E- Scanning electron micrograph showing co-aggregation between PE-2 yeast cells and L. fermentum at 5,000 times magnification. The image was captured after 30 hours of yeast and bacterium co-culture under laboratory conditions in D. Both microorganisms were isolated from the FL biological samples.

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