Application of multivariate techniques: main components in the solid statefermentation process of sugar cane bagasse inoculated with Trichoderma viride

The application of multivariate analysis techniques is presented for the so lid state fermentation process of hydrolysed sugar cane bagasse (Ca(OH2) an d inoculated with Trichoderma viride. The analysis of main components was u sed to establish which of the 15 indicators measured affected the variabili ty of the process. The first three main components were able to account for 93.9% of the total variance and the activity endo and exo 1,4 beta D-gluca nase, the crude fibre and the soluble and true protein are the most highly contributing indicators In the variance of the process.