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

Felipe Lino, Djordje Bajic, Jean Celestin Charles Vila, Alvaro Sánchez and Morten Otto Alexander Sommer ()
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Felipe Lino: Technical University of Denmark
Djordje Bajic: Yale University
Jean Celestin Charles Vila: Yale University
Alvaro Sánchez: Yale University
Morten Otto Alexander Sommer: Technical University of Denmark

Nature Communications, 2021, vol. 12, issue 1, 1-12

Abstract: Abstract Sugarcane ethanol fermentation represents a simple microbial community dominated by S. cerevisiae and co-occurring bacteria with a clearly defined functionality. In this study, we dissect the microbial interactions in sugarcane ethanol fermentation by combinatorically reconstituting every possible combination of species, comprising approximately 80% of the biodiversity in terms of relative abundance. Functional landscape analysis shows that higher-order interactions counterbalance the negative effect of pairwise interactions on ethanol yield. In addition, we find that Lactobacillus amylovorus improves the yeast growth rate and ethanol yield by cross-feeding acetaldehyde, as shown by flux balance analysis and laboratory experiments. Our results suggest that Lactobacillus amylovorus could be considered a beneficial bacterium with the potential to improve sugarcane ethanol fermentation yields by almost 3%. These data highlight the biotechnological importance of comprehensively studying microbial communities and could be extended to other microbial systems with relevance to human health and the environment.

Date: 2021
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Citations: View citations in EconPapers (3)

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Persistent link: https://EconPapers.repec.org/RePEc:nat:natcom:v:12:y:2021:i:1:d:10.1038_s41467-021-21844-7

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DOI: 10.1038/s41467-021-21844-7

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