YEASTS CAT-1 AND BG-1 IN CORN BROTH FERMENTATION

The goal of this study was to evaluate the physiology and ethanol production of CAT-1 and BG-1 when submitted to fermentative process using corn broth as substrate. The experimental design was randomized, with 2 treatments and five replications. The treatments were compounds by corn broth fermented by yeast CAT-1 and BG-1. The corn grains were obtained of 2B587PW hybrid. The grains were mixed with water and cooked for 1 hour at 100°C. The mixture was cooled and the α-amylase added that kept in solution for 30 minutes. The mixture was sifted and the broth was prepared. The broth was inoculated for CAT-1 and BG-1 yeasts. The cell viability, budding and bud viability of beginning and end of fermentation were evaluated. The wine was subjected to ethanol quantification. In the beginning of fermentation, the CAT-1 yeast showed higher cell viability, and the BG-1 higher budding. However the others parameter were similar for treatments in the beginning and end of process. The conclusion is that the CAT-1 and BG-1 yeasts show the same behavior in the ethanol production from corn.