Microbiology in the sugar industries

Abstract

The environment of a sugar factory is conducive to the propagation of microbes that are introduced with the harvested crop. Further introductions are made from the machinery surfaces and water during processing. Each microbe type has a preferred range of temperature and water activity, so a factory may have different populations in different areas. It is important to detect microbial presence so appropriate control measures can be taken, and to conserve expenses when treatment is not needed. The most ideal detection methods in a factory will yield accurate results quickly and inexpensively. A mannitol detection method has been developed for the sugarcane industry, and subsequently applied to sweet sorghum and sugar beet. Conversion of sugar crop byproducts, such as bagasse, are a potential new value stream. An analysis was conducted to determine whether environmental conditions and the presence of microbes in bagasse affects the chemical composition, and subsequent application for novel uses. Fuel value was found to be negatively affected when bagasse was left uncovered and exposed to sun and rain. The fuel characteristics were maintained. Bagasse was also successfully pelletized and converted to biochar for stable storage and transport.