Influência das diferentes concentrações de nitrogênio na fermentação de mel de abelhas (Apis mellifera) do município de Triunfo – PB.

Abstract

Honey is a food that presents glucose, maltose, vitamins, enzymes, proteins among other elements of high nutritional value. The presence of nitrogen compounds in adequate amounts is an extremely important factor for yeast cell multiplication; during the yeast growth phase, nitrogen is assimilated, supporting high growth rates and stimulating fermentative activity. The objective of this work was to verify the effect of nitrogen in two concentrations (50 ppm and 250 ppm) in the fermentation process, from honey Apis Mellifera (Hymenoptera: Apidae) from the city of Triunfo-PB. The experiments were carried out in the LOUFT and CVT of the Center of Sciences and Technology Agroalimentaria (CCTA) of the Federal University of Campina Grande (UFCG), Pombal Campus. Bees honey was submitted to physical-chemical analysis of soluble solids, pH, titratable acidity, and conductivity using the methodology described by the Adolf Lutz Institute. During the fermentation process, samples of 100 ml (in triplicate) of each of the reactors were analyzed for physicochemical analyzes of soluble solids, titratable acidity, reducing sugars and alcoholic content until 120 hours, where the end of the fermentation was observed with stabilization of the Brix. The collected data were analyzed with factorial variance with repeated measures, the analyzes were followed by the Tukey test to verify which of the treatments stood out statistically from the others. The results of this research evidenced that between the two treatments applied the one of 50 ppm obtained greater efficiency since, was added less N and the alcohol production was similar to the treatment with 250 ppm of N.