Estabilidade aeróbia, pH e dinâmica de desenvolvimento de microrganismos da cana-de-açúcar in natura hidrolisada com cal virgem

Abstract

The objective of this work was to evaluate the effect of whitewash addition and the times after application on aerobic stability and growth of microorganisms (fungi and yeasts) in fresh sugarcane. It was used a completely randomized experimental design, with four replications. Aerobic stability (temperature) and the concentrations of yeast and fungus and pH were evaluated in a split-splot scheme with five doses of whitewash (0; 0.5; 1.0; 1.5 and 2.0%) and five times after treatment (0, 24, 48, 72 and 96 hours). There was a significant effect of doses of whitewash for all evaluated parameters. The sugarcane which was not treated with whitewash (0.0%) showed a break in stability at the shortest time interval. The pH values increased gradually according to the dose of whitewash applied and they decreased over time. There was a numerical increase on the counting of yeast until 72 hours after application of whitewash, regardless to the dose, and the values tended to stabilize in 96 hours after treatment. There was no significant effect of whitewash doses on fungi development. The use of whitewash is effective in yeast growth control and it also promotes aerobic stability in fresh sugar cane.