In the last 40 years, several scientific and technological advances in microbiology of the fermentation have greatly contributed to evolution of the ethanol industry in Brazil. These contributions have increased our view and comprehension about fermentations in the first and, more recently, second-generation ethanol. Nowadays, new technologies are available to produce ethanol from sugarcane, corn and other feedstocks, reducing the off-season period. Better control of fermentation conditions can reduce the stress conditions for yeast cells and contamination by bacteria and wild yeasts. There are great research opportunities in production processes of the first-generation ethanol regarding high-value added products, cost reduction and selection of new industrial yeast strains that are more robust and customized for each distillery. New technologies have also focused on the reduction of vinasse volumes by increasing the ethanol concentrations in wine during fermentation. Moreover, conversion of sugarcane biomass into fermentable sugars for second-generation ethanol production is a promising alternative to meet future demands of biofuel production in the country. However, building a bridge between science and industry requires investments in research, development and transfer of new technologies to the industry as well as specialized personnel to deal with new technological challenges.

The authors’ work started in fermentation in 1977 and in the 1980’s into sugar production and cane quality. Statistical analysis was a key factor for the success of improving yield in ethanol and sugar production as well as cane quality. Adaption of methods for industrial laboratories also was very important in relation to yield and in reduction of sugar losses in the factory. Methodologies to measure sugar losses occurring through degradation in the factory (evaporation) using ion chromatography and dry substance content with a digital density meter were adapted. The fermentation yield improved from 75% in 1977 to 92% in 2014, which was possible by adapting methods for live bacterial counting within 20 min, and by controlling contamination using antimicrobial products through research in the laboratory and the industry. Since 1990 yeasts for industrial fermentation were selected by karyotyping analysis of the nuclear chromosomes and in the last seven years based on mitochondrial DNA. The last technique made the “Process Driven Selection” possible, i.e. one or several yeast strains which fit each distillery. Floc formation in carbonated beverages is not only due to the Indicator Value (discovery by SPRI research group) but also to aconitic acid and calcium under Brazilian conditions.