The aim of this research was the evaluation of yeast species present in the fermentation process for alcohol production. Yeast identification was carried out during a semester in the cropping season of 94/95 in the Usina da Pedra at Serrana - SP . Samples of primary juice, must and yeast cream were monthly collected. The identification of isolated yeasts was carried out according to numerical taxonomy proposed by Griffiths (1981) and 72 yeast species, belonging to 5 genera, were identified. The Saccharomyces cerevisiae species: S. uvarum (S. cerevisiae) was the dominant yeast in the sugar cane industry unit studied, and the Saccharomyces genus, was the dominant one.
yeasts; fermentation; alcohol; identification; contamination
