The Effect of Calcium Concentration on the Physiology of Saccharomyces cerevisiae Yeast in Fermentation
2018
Costa, GustavoHenrique Gravatim | Messias, RichellyCaroline | Lozano, Eduardodo Valle | Nogueira, LucasConegundes | Blanco, LetíciaMurador
Calcium is an important input during ethanol production through fermentation of sugarcane juice and many sugar mills face problems due to increased concentration of calcium. This calcium is produced during the clarification process, and when the raw material showed high levels of aconitic acid, or process errors, it results in a high level of this element in the must. However, there are no reports of lower calcium levels in the must resulting in inadequate fermentation. The aim of this study was to evaluate the effects of calcium on yeast fermentation. The musts were prepared using organic sugar and distilled water in the ratio of 16 g/L, calcium hydroxide dosed up to 0, 300, 600, 900 and 1200 mg/L. Pressed biological yeast was inoculated. At the beginning and end of the fermentation, the cell viability, budding and bud viability were quantified. The wine was analyzed for Brix, glycerol and alcohol content. We observed that 1200 mg/L of calcium decreased the amount of live cells during the fermentation process, which results in leftover sugars and a decrease in alcoholic content and fermentative efficiency.
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