vini isolates obtained in this study grew in broth containing up to 10% ethanol, reaching 106 cells/mL in48 hours of experiment in the laboratory. In the control treatments, cells grown in broth without NVP-HSP990 in vitro ethanol addition reached the same densities in less than 24 hours. Figure 3 Percentage of isolates of each LAB species found in the beginning (A) and towards the end of the process
(B). Panel A was based on the samples of days 1 and 30 of the process. Panel B was based on all remainder samples (at 60, 90, 120, 150 and 180 days of process). The graphs show the percentage of species in Trapiche (N = 100), Miriri (N = 111), Japungu (N = 180), and Giasa (N = 98). Figure 4 Rep-PCR patterns of 35 Lactobacillus fermentum isolates obtained
from Miriri (A) Japungu and Giasa (B). M7.3.9 ROCK inhibitor (Lane A1), M7.3.10 (Lane A2), M7.3.11 (Lane A3), M7.3.14 (Lane A4), M7.3.15 (Lane A5), M7.3.16 (Lane A6), M7.3.7 (Lane A7), M7.3.8 (Lane A8), M7.4.6 (Lane A9), M7.4.8 (Lane A10), M7.3.17 (Lane A11), M7.3.19 (Lane A12), M7.3.20 (Lane A13), M7.4.1 (Lane A14), M7.4.3 (Lane A15), M7.3.12 (Lane A16), M7.4.9 (Lane A17), JP7.2.9 (Lane B1), JP7.5.1 (Lane B2), JP7.5.9 (Lane B3), JP7.6.7 (Lane B4), JP7.6.8 (Lane B5), JP7.6.9 (Lane ARRY-438162 price B6), JP7.6.10 (Lane B7), JP7.6.11 (Lane B8), BCKDHB JP7.6. 12 (Lane B9), JP7.2.10 (Lane B10), JP7.2.11 (Lane B11), JP7.3.12 (Lane B12), JP7.3.20 (Lane B13), JP7.4.19 (Lane B14), G7.4.10 (Lane B15), G7.4.11 (Lane B16), G7.6.13 (Lane B17), G7.6.18 (Lane B18). M, 1 Kb molecular weight. Figure 5 Rep-PCR patterns of 14 Lactobacillus vini obtained from Miriri, Trapiche, Japungu, and
Giasa. JP7.3.2(Lane 1), JP7.4.3 (Lane 2), JP7.3.7* (Lane 3), JP7.5.18 (Lane 4), M7.3.2 (Lane 5), M.7.3.3 (Lane 6), M7.6.11(Lane 7), M7.7.5 (Lane 8), G.7.2.19 (Lane 9), G7.4.2 (Lane 10), G7.3.2 (Lane 11), TR7.5.7* (Lane 12), TR7.5.13* (Lane 13) and TR7.5.15* (Lane 14). M, 1 Kb molecular weight. *, isolates also identified by pheS sequences. Discussion This study demonstrates that LAB is commonly found in the bioethanol process in Brazilian distilleries. Fermentation substrates (sugar cane and molasses) appear to be important sources of contamination. The bacterial abundance in substrates depends on several factors, including the origin of the cane, the time from harvesting to smashing and the rate of rain in the period [1, 9]. The dominance of L. vini and L. fermentum after 30 days of the fermentation process indicates that these two species are highly adapted to the bioethanol process. L. fermentum may induce flocculation of yeast cells [10]. The species L. vini was recently classified based on a group of isolates originated from fermented grape musts [11]. It is related to L. nagelii and L. satsumensis. L.