The supernatant (clarified juice) for the ethanol fermentation was placed in 2 L flasks with 1.25 L juice per flask at 14°B. The fermentation medium was inoculated with an overnight culture (grown for ~16–20 h) of S. cerevisiae G at 106 cell mL–1. Samples were withdrawn every 12 h and °B determined using a hand refractometer. Ethanol was determined by the method of Caputi et al.4 The fermented sugar cane was allowed to settle for 2 days at 4°C and the supernatant was siphoned off. The ethanol content was adjusted to 7% (v/v) using distilled water and was inoculated with the adsorbed/entrapped cells of A. aceti cells.