The main feedstock for ethanol production is sugar from cane and beet. Sugar is converted into bioethanol by ethanologenic fermentation. The most employed microorganism is Saccharomyces cerevisiae due to its capability to hydrolyse cane sucrose into glucose and fructose, two easily assimilable hexoses (Sanchez and Cardona, 2008). Yeasts such as Schizosaccharomyces pombe present the additional advantage of tolerating high osmotic pressures (high amounts of salts) and high solids content (Bullock, 2002). Among bacteria, Zymomonas mobilis provides higher ethanol yield, up to 97% of theoretical maximum (Claassen et al., 1999). The disadvantage of its use during fermentation is the formation of a polysaccharide (which increases the viscosity of fermentation broth) and sorbitol, which decreases the efficiency of the conversion of sucrose into ethanol (Lee and Huang, 2000).