Fermentaçäo alcoólica por Zymomonas mobilis CP4 ou por Saccharomyces cerevisiae em caldo de cana com e sem suplemento lipídico / Alcoholic fermentation by Zymomonas mobilis CP4 or Saccharomyces cerevisiae in sugar cane syrup with and without supplement lipid

RESUMO

The effect of soya bean oil deodorizing (SODD) on sugar cane juice fermentation in batch culture by zymomonas mobilis CP4 and Saccharomyces cerevisiae has beens investigated. At 15 per cent (w/v) total reducing sugars and no SODD added, the sugars were not fully metabolized as the results for Zymomonas and Saccharomyces were respectively conversion efficiency 22.4 per cent and 12,2 per cent; maximum specific groth rate 0,20 h-1 and 0,21 h-1 whereas the biomass formed by the bacteria was about half that formed by the yeast as growth yield was 0,011 for Zymomonas and 0,026 for Saccharomyces. However, when cane juice was added with SODD 0,01 per cent(v/v) the sugars were more efficiency utilised as the results for Zymomonas and Saccharomyces raised respectively 41,2 per cent and 17,6 per cent which are 84 per cent and 45 per cent higher as cane juice was used without SODD; 0,19 per cent and 0,21 per cent h-1, and Yx/s for zymomonas lowered to 0,008 and Saccharomyces increased to 0,044(AB)