Fontes nutricionais em fermentaçäo alcoólica / Nutritional sources in alcoholic fermentation

RESUMO

Batch alcoholic fermentation were carried out two strains of Sccharomyces cerevisiae (Fleischmann and "Casa Grande") using molasses, cane juice and semi-synthetic media. These worts were enriched with (NH$)2 SO4 (1.0 and 2.0 g/l); KH2PO4 (0.2 and 0.4 g/l); nutrient A (1.0 aned 2.0 g/l) and nutrient B (0.2 and 0.4 g/l). The nutrient A is a commercial product resulting by the reaction between sulphur dioxide and ammonia, the nutrient B is a commercial monobasic ammoium phosphate obtained by reacting ammonia and purified phosphoric acid. The results show that the nutrients A and B can be used, in the same concentrations, as substitute of (NH4)2SO4 and KH2PO4, respectively, in the worts of molasses and sugar-cane juice (U)