Hi, I've been doing some research on how to preserve sugar based feedstock such as sap, syrup, juice, etc to be used later for bioethanol production or animal feed. Sugar feedstock derived from sugar crops spoil very quickly due to presence of airborne yeast and bacteria. We have looked at pasteurizing but feel that using chemicals such as sodium benzoate (for animal feed) or formic acid (for bioethanol production) is the most convenient way. My question is upon successfully preserving the sugar contents, and when it is ready to be processed into bioethanol again, how are you supposed to re-activate the yeast bacteria? Since the sugar is already spiked with formic acid or sodium benzoate, and any new yeast added in won't be able to survive anyway. How do you reverse the process? Thanks in advance.