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Acetobacter pasteurianus is among the major bacteria responsible for acetic fermentation and gives the characteristic taste of vinegar, can be found as a contaminant of wine production industry. In industrial fermentation is frequent contamination by lactic acid bacteria such as Lactobacillus fermentum that competes with the yeast for nutrients and inhibiting their growth, slow the fermentation and impair the production of ethanol[1]. (AIM) The objective of this study is the molecular identification of bacteria isolated as contaminants of an ethanol industry in the state of Pernambuco, by sequencing the 16S ribosomal gene (16S rDNA).

Molecular identification of Acetobacter pasteurianus and Lactobacillus fermentum, contaminating an ethanol industry in the state of Pernambuco