scholarly journals THE INFLUENCE OF NANOPARTICLES OF BIOGENIC METALS ON CULTURING THE YEAST SACCHAROMYCES СEREVISIAE

2020 ◽  
Vol 14 (3) ◽  
Author(s):  
М. Sychevsky ◽  
К. Danilova ◽  
S. Oliynichuk
Keyword(s):  
Yeast Cell ◽  
Raw Materials ◽  
Alcohol Concentration ◽  
Growth Media ◽  
Yeast Saccharomyces Cerevisiae ◽  
Wort Agar ◽  
Enzyme Preparations ◽  
Yeast Biomass ◽  
Biogenic Metals ◽  
Bakery Yeast

 The effect of nanoparticles of biogenic metals (Fe, Mg, Zn, Mn) and their combinations on culturing the yeast Saccharomyces cerevisiae and on fermentation of sugar-containing raw materials into ethanol  have been investigated . The research involved the use of nanometal preparations obtained by volumetric electric-spark dispersion. It has proved effective to add nanozinc and a preparation containing nanomanganese and nanomagnesium, prior to yeast cultivation, to the growth media agar and wort agar in the concentrations 0.5 μg/cm3 and 11 μg/cm3 respectively. The experimental yeast grown on the medium containing these preparations increased the alcohol concentration in the distiller’s wort by 0.2%, whereas the content of unfermented carbohydrates remained within the prescribed limits 0.32–0.39 g/100 сm3. The yeast biomass increased by 1.2–1.4 times. Zinc and manganese/magnesium nanopreparations increased the maltase and invertase activities of the yeast under study by 40–25%. The nanoiron preparation contributed to inhibiting the fermentation activity of the yeast biomass. Biogenic metal nanocomplexes are used by yeast as an additional nutrient source. They form organometallic and intracomplex active compounds with yeast cell enzymes, primarily with hexokinase, aldolase, enolase. This intensifies synthesis of enzymes and increases their catalytic effect. The results obtained prove the effectiveness of biogenic metal nanopreparations as catalysts for biochemical transformations in a yeast cell. Using nanometals increases the productivity of bakery yeast, improves the technological process of alcoholic fermentation, and offers ample opportunity to increase the activity of enzyme preparations in the course of their production.

FERMENTATIVE HYDROLYTIC PREPARATION METHODS OF CEREAL WORT FOR ALCOHOL FERMENTATION

1970 ◽  
pp. 52-56
Author(s):  
Е. M. Serba ◽  
М. B. Overchenko ◽  
L. V. Rimareva ◽  
N. I. Ignatova ◽  
А. E. Orekhova ◽  
...  
Keyword(s):  
Alcoholic Fermentation ◽  
Raw Materials ◽  
Alcohol Concentration ◽  
Activity Level ◽  
Optimal Dosage ◽  
Main Role ◽  
Alcohol Fermentation ◽  
Ph Optimum ◽  
Amylolytic Enzyme ◽  
Enzyme Preparations

In the production of alcohol in the preparation of grain raw materials for fermentation, the main role is given to enzyme preparations of amylolytic action, which are key enzymes that catalyze the hydrolysis of starch. Amylolytic enzyme preparations with a different composition of enzymes and their level of activity, a mechanism of biocatalytic effect on starch, and a range of thermal and pH optimum are widely represented on the Russian market. The development of optimal conditions for the preparation of grain wort, the rational selection and dosage of concentrated enzyme preparations, the properties of which correspond to the parameters of the technological process, will ensure the effective preparation of starch for fermentation, and increase the profitability of alcohol production. The aim of this work was to study the influence of enzyme preparations of amylolytic action and the conditions of their use on the efficiency of the process of alcoholic fermentation and the yield of the final product, ethanol. The effect of various dosages of enzyme preparations of glucoamylase action, with a different ratio of the main enzyme glucoamylase and minor enzyme α-amylase, as well as methods for preparing wheat wort on the process of alcoholic fermentation, was studied. It was found that the enzyme preparation, the source of glucoamylase, in which α-amylase was present in a ratio of 15: 1 (in terms of activity level), turned out to be more effective in fermenting prepared wheat wort: its optimal dosage was 8 units. GLS / g starch. The presence of a sufficient amount of α-amylase in this preparation compensated for the dosage of thermostable α-amylase. The alcohol concentration in the mash was 10.2% vol., The alcohol yield was 67.9 cm3 / 100 g of starch. When glucoamylase with a lower ratio of the main and minor enzyme (75: 1) was used at the saccharification stage, an increase in the wort fermentation depth was observed with an increase in the concentration of glucoamylase to 9-10 units of GLS / g and α-amylase to 0.5 units. AC / g. It was also found that an increase in the duration of enzymatic-hydrolytic preparation of the wort had a positive effect on the fermentation process, the alcohol concentration in the mash increased to 10.2 vol.%. It was shown that the introduction of proteases into the wort helps to reduce the viscosity of grain wort, enriching it with assimilable yeast amino acids, which leads to an increase in the yield of alcohol. It has been confirmed that the synergy of the action of enzymes of amylolytic and proteolytic effects on polymers of grain raw materials allows to increase the efficiency of their conversion to ethanol. The conditions of enzymatic-hydrolytic processing of grain raw materials for fermentation are developed. The use of the digestion stage did not significantly affect the fermentation results of wheat wort.

scholarly journals Comparison of Leavening Ability of Kluyveromyces lactis in Different Bread Dough Formulations

2019 ◽  
Vol 7 (1) ◽  
pp. 49 ◽  
Author(s):  
Bekir Gökçen Mazı
Keyword(s):  
Yeast Strain ◽  
Kluyveromyces Lactis ◽  
Dry Weight ◽  
Weight Basis ◽  
Bread Making ◽  
Yeast Saccharomyces Cerevisiae ◽  
Volume Increase ◽  
Yeast Biomass ◽  
Leavening Ability ◽  
Bakery Yeast

The aim of this study was to evaluate the dough proofing activity of Kluyveromyces lactis (ATCC 8585) in different dough formulations and to compare it with the commercial active dry bakery yeast Saccharomyces cerevisiae. Leaving ability of yeasts was tested in lean and rich dough. For both cultures, lean and rich dough mixtures containing 0.3 g of yeast biomass (on dry weight basis) and wheat flour in 15 ml of water was prepared. Rich dough contained also either 2.0 g of sucrose, 2.0 g of lactose or 2.5 g of whey powder. Dough mixtures were incubated at 29°C and volume increase was recorded every 15 min. We determined that Kluyveromyces lactis had higher volume and leavening rates compared to commercial bakery yeast strain in lactose-rich or whey-rich dough. These results demonstrated the potential of Kluyveromyces lactis yeast strain as a suitable culture for whey fortified bread making.

scholarly journals Effect of protease and phytase on the physiological state of alcoholic yeast in cultivation

2020 ◽  
Vol 81 (4) ◽  
pp. 98-102
Author(s):  
T. S. Kovaleva ◽  
G. V. Agafonov ◽  
A. N. Yakovlev ◽  
S. F. Yakovleva
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Ethyl Alcohol ◽  
Enzyme Preparation ◽  
Raw Materials ◽  
Physiological State ◽  
Yeast Cells ◽  
Exponential Growth Phase ◽  
Logarithmic Phase ◽  
Yeast Saccharomyces Cerevisiae ◽  
Enzyme Preparations

Saccharomyces cerevisiae yeast is used in the production of ethyl alcohol. The main requirements for yeast used in the production of ethyl alcohol from starch-containing raw materials: alcohol yeast used in the processing of starchy raw materials must have high fermentation activity; complete fermentability of sugars, resistance to metabolic products, resistance to the development of extraneous microflora. Proteolytic enzyme preparation Prolive BS Liquid was used as a source of protease. Kingphos enzyme preparation was used as a source of phytase. The effect of the enzyme preparations of the neutral protease Prolive BS Liquid and Phytase Kingphos on the fermentation activity of alcohol yeast Saccharomyces cerevisiae race XII was studied. The maximum fermentation activity is possessed by yeast cultivated on the wort, obtained using protease and phytase. The duration of the exponential growth phase in the experiment is 14–16 hours, in the control -18–20 hours. The exponential phase is described by the Mono equation. Compared to the yeast in the control, the yeast in the experiment multiplies more intensively, and by 14–16 hours of growth, about 170 million yeast cells accumulate in the culture medium, and the yeast in the control-about 95 million yeast cells by 18–20 h of growth. The specific growth rate was maximum in the logarithmic phase and amounted to 0.35 million cells / cm3 • h in the experimental samples and 0.25 million cells / cm3 • h in the control. It was found that the maximum accumulation of yeast cells was observed when the neutral enzyme Prolive BS Liquid was added to the wort with a dosage of 0.2 units. PS/g of starch and enzyme preparation Phytase Kingfos with a dosage of 0.5 units. FS/g of starch, the yeast cell content in mature yeast reached 170 million cells / cm3 by 16-18 hours of cultivation, the yeast has a high fermentation activity.

scholarly journals Extraction of fruit and berry raw materials for the production of beer for special purpose

2021 ◽  
pp. 79-84
Author(s):  
A. K. Kekibayeva ◽  
A. A. Kantay ◽  
G. I. Baygaziyeva
Keyword(s):  
Raw Materials ◽  
Alcohol Concentration ◽  
Water Soluble ◽  
Brewing Industry ◽  
Enzyme Preparations ◽  
Extraction Parameters

Currently, the expаnsion of the rаnge of the brewing industry is possible due to the introduction of аn unconventionаl type of plаnt rаw mаteriаls in the technology, which will аllow producing speciаl -purpose drinks with certаin quаlity indicаtors. The main objective of the study is to determine the concentration of the extractant that allows extracting the maximum number of target components, optimal extraction parameters, and to evaluate the effect of pretreatment with enzyme preparations on the properties of fruit and berry raw materials. Studies have shown that solutions with an alcohol concentration of 60% vol. allow to increase the yield of alcohol and water-soluble substances. However, in order to obtain dyes from fruit and berry raw materials, it is recommended to use an extractant with a strength of 75 %, which extracts anthocyanin compounds to a greater extent.

Technological aspects of alcohol distillates production from non-traditional sugar-raw materials

2021 ◽  
Vol 9 (16) ◽  
pp. 90-97
Author(s):  
Kateryna Danilova ◽  
◽  
Oksana Zavarzina ◽  
Keyword(s):  
Raw Materials ◽  
Biologically Active ◽  
Raw Material ◽  
Material Base ◽  
Growth Substances ◽  
Technological Properties ◽  
Actual Problem ◽  
Cane Molasses ◽  
Yeast Biomass ◽  
Nitrogen Phosphorus

An actual problem of the alcohol industry development is the expansion of the raw material base through the use of new, cheaper types of carbohydrate sources. Recently, glucose-fructose syrup has been of increasing interest to producers of ethanol. Among the producers of craft drinks, in particular rum-based drinks, cane molasses is in increasing demand. The article presents the technological aspects of the fermentation process of nonconventional sugar-containing raw materials on the example of glucose-fructose syrup and cane molasses in ethanol by different yeast strains. It is determined that glucose-fructose syrup and cane molasses are raw materials depleted of nitrogen, phosphorus and growth substances necessary for the yeast activity. To improve the technological properties of raw materials in the molasses, nitrogen, phosphorus nutrition and corn extract as a growth substance shall be added to a mash. Glucose-fructose syrup is of pH 3.68 and of acidity 0.12, which negatively affects the fermentation. It is established that in order to create optimal living conditions for yeast, it is necessary to add substances to the glucose-fructose syrup that will contribute to the safety of development and prevent the pH 3.5. It was determined that the alcohol yield from 1 ton of glucose-fructose syrup is 31.0 dal, from 1 ton of cane molasses is 24.0 dal on the yeast 46ED and 22 dal on the TegaYeast without the use of growth substances and vitamins necessary for the reproduction of yeast biomass. Under conditions of improving the technological properties of the mash from the glucose-fructose syrup and cane molasses by adding biologically active substances promoting the synthesis of yeast biomass, the ethanol content in the fermented mashes increases up to 11.9 12% vol.

scholarly journals Investigation of the process of production of crafted beer with spicy and aromatic raw materials

10.5219/1183 ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 806-814
Author(s):  
Marija Zheplinska ◽  
Mikhailo Mushtruk ◽  
Volodymyr Vasyliv ◽  
Olena Deviatko
Keyword(s):  
Cost Effectiveness ◽  
Physicochemical Parameters ◽  
Raw Materials ◽  
Scientific Work ◽  
Alcohol Concentration ◽  
Raw Material ◽  
Volumetric Fraction ◽  
Craft Beer ◽  
The Cost ◽  
Water Alcohol

This scientific work demonstrates the stages of the process of inspiring the spicy aromatic raw materials of Badian, which is added to the craft beer in the process of its digestion. In addition, the work shows an analysis of the composition of spicy aromatic raw materials which will be used as an additive. The research proves the rational quantity and concentration of alcoholic spiro-aromatic raw materials for beer and determines the effect of alcoholic spiro-aromatic raw materials on beer indices. We have clarified the organoleptic and physicochemical parameters of beer with spicy aromatic raw materials Badian and composition based on infusions of Badian and cinnamon. As a result, we received water-alcohol infusions of spicy aromatic raw materials and developed new types of beer on their basis. On the basis of the conducted studies, the regression equation of the dependence of the content of actual dry substances and the volumetric fraction of alcohol from the change in the amount of spray-aromatic raw material and alcohol concentration in the alcohol-alcoholic infusion of spin-aromatic raw materials was obtained. In addition, we conducted calculations on the cost-effectiveness of adding these types of spiced aromatic raw materials to beer.

Application of papain enzyme in technology of meat products

2021 ◽  
Vol 12 (3) ◽  
Author(s):  
V. М. Israelian ◽  
◽  
N. V. Holembovska ◽  
N. M. Slobodyanyuk ◽  
◽  
...  
Keyword(s):  
Chemical Composition ◽  
Raw Materials ◽  
Meat Products ◽  
Chloride Concentration ◽  
Enzyme Concentration ◽  
Point Of View ◽  
Meat Production ◽  
High Catalytic Activity ◽  
Medium Temperature ◽  
Enzyme Preparations

Production of enzyme preparations occupies one of the leading places in modern biotechnology and belongs to the industries whose production is constantly growing and the field of application is expanding. Various enzyme preparations are widely used in the field of nutrition, this is due to their high catalytic activity, specificity of action, the ability to carry out biochemical reactions in mild conditions. Therefore, it is advisable to use enzymes for various industrial processes, both from an economic and technological point of view. The purpose of the work was to investigate the chemical composition and the activity of papain enzyme preparation with subsequent application in technology of meat production in order to increase the biological value and improve the functional and technological properties of the finished product. The analysis of literature sources and own research shows the prospects for research and the application of enzymes and enzyme preparations based on them in the food industry, as it improves the quality of finished products and the level of greening of production, more rational use of raw materials. As a result of a study of the chemical composition, it was found that the papain enzyme has a high protein content of 87.44%, due to which it has a broader effect on meat proteins. The dependence of papain activity on the pH of the medium, temperature, sodium chloride concentration, and enzyme concentration was studied. The results of the studies showed that the highest papain activity is in the range at pH 5.5–6.0. The enzyme has a maximum collagenase activity at pH 6.0 and at a temperature of 50–60 °C.

Study of Phyto-ingredients of Wild Berry Juice

2021 ◽  
pp. 47-50
Author(s):  
Антонина Григорьевна Чернобровина ◽  
Наталья Николаевна Роева ◽  
Наталия Евгеньевна Куликова ◽  
Ольга Юрьевна Попова
Keyword(s):  
Raw Materials ◽  
Antioxidant Properties ◽  
Point Of View ◽  
Natural Dyes ◽  
Raw Material ◽  
Protective Properties ◽  
Enzyme Preparations ◽  
Other Substances ◽  
Ingredient Composition ◽  
Functional Components

В настоящее время к одним из наиболее приоритетных направлений пищевой промышленности относят разработку функциональных продуктов питания на основе экологически чистого сырья естественного происхождения, в том числе ягодного. При разработке новых продуктов с защитными свойствами важно учитывать ингредиентный состав сырья, оказывающий лечебно-профилактический эффект, и с этой точки зрения ягоды малины и брусники заслуживают особого внимания. С целью максимального извлечения и сохранения природных, физиологически-функциональных компонентов дикорастущих ягод (витаминов, микро- и макроэлементов, фенольных, пектиновых соединений и др.) были разработаны и созданы мультиэнзимные композиции для предобработки ягод брусники (МЭКб) и малины (МЭКм). Большой интерес вызывали исследования состава и содержания красящих веществ в исследуемых образцах. В качестве структурных элементов антоцианов в соке малины и брусники, а также в их ферментативных соках установлены дисахариды, основной структурный компонент которых - цианидин. Количественное содержание антоцианов в соке брусники и малины составило 305,4 и 106,2 мг/дм3, а в ферментативном соке брусники (БФС) и малины (МФС) - 553,7 и 146,4 мг/дм3, соответственно. Высокое содержание красящих веществ - важный критерий для использования БФС и МФС в качестве источника натуральных красителей. Установлена более высокая антиоксидантная активность в БФС и МФС (соответственно в 1,3 и 1,5 раза) по сравнению с соком, полученным без применения ферментных препаратов. Следовательно, ферментативный сок ягод обладает высокими антиоксидантными свойствами и служит источником натуральных красителей, поэтому его можно рассматривать как перспективный сырьевой полуфабрикат при производстве продуктов питания функциональной направленности, оказывающих благотворное регулирующее действие на организм человека. Currently, one of the priority areas of the food industry is the development of functional food products based on environmentally friendly raw materials of natural origin, including berry. When developing new products with protective properties, it is important to take into account the ingredient composition of the raw materials, which has a therapeutic and prophylactic effect, and from this point of view, raspberries and lingonberries deserve special attention. In order to maximize the preservation and extraction of natural, physiologically functional components of wild berries (vitamins, micro - and macroelements, phenolic compounds, pectin and other substances) were developed and created multienzymatic compositions for the pretreatment of lingonberry (MEKb) and raspberry (MEKm). Of great interest were studies on the characterization and content of dyes in the samples being studied. As structural elements of anthocyanins in raspberry and lingonberry juice, as well as in their enzymatic juices, disaccharides were established, the main structural component of which is cyanidine, and the quantitative content of anthocyanins (mg/dm3) in the juice of lingonberry and raspberry, corresponded - 305.40 and 106.20, and in the enzymatic juice of lingonberry and raspberry - 553.70 and 146.40. The high content of dyes is an important criterion for the use of BFS and MFS as a source of natural dyes. A higher antioxidant activity was found in BFS and MFS (1.3 and 1.5 times, respectively) compared with juice obtained without the use of enzyme preparations. Therefore, the enzymatic juice of berries has high antioxidant properties and is a source of natural dyes, so it can be considered as a promising raw material in the production of functional foods that have a beneficial regulatory effect on the human body.

scholarly journals Extraction and characterization of yeast extract bioethanol byproduct from empty palm oil bunch for raw material of cosmetic products

2018 ◽  
Vol 67 ◽  
pp. 03040
Author(s):  
Muhamad Sahlan ◽  
Muhammad Saefuddin ◽  
Muryanto ◽  
Heri Hermansyah ◽  
Anondho Wijanarko
Keyword(s):  
Yeast Extract ◽  
Raw Materials ◽  
Raw Material ◽  
Yeast Fermentation ◽  
Yeast Saccharomyces Cerevisiae ◽  
Chromatography Method ◽  
Column Adsorption ◽  
Liquid Chromatography Method ◽  
Feasibility Test ◽  
Placental Extract

Ethanolic fermentation can produce byproducts such as yeast containing intracellular amino acid that is used as a raw material of cosmetics. Residual yeast fermentation as sludge was dissolved and extracted by autolysis at 50°C for 24 hours, so we get the product in the form of intracellular content of the yeast Saccharomyces cerevisiae. Purification of dye and odor yeast extract was conducted by using an activated carbon column adsorption with ratio 1.5:10 yeast extract solution (g / mL) for six times recycle or until it reaches the absorbance value of 0.020. The content of yeast extract in the form of amino acids was analyzed by High-Pressure Liquid Chromatography method. Analysis of the feasibility test yeast extract as cosmetic raw materials made through the pigment deposition method by inhibit tyrosinase activity. 0.05 g yeast extract before adsorption (pale yellow) produce 62% inhibition of tyrosinase 3130 U / mL. Dry yeast extract after adsorption (odorless) had 96% inhibition of tyrosinase 313 U / mL, whereas placental extract by 89% inhibition of tyrosinase 313 U / mL. These results indicate odorless yeast extract can replace placental extract as an alternative to cosmetic raw materials.

scholarly journals Comparison of Three Deoxidation Agents for Ozonated Broths Used in Anaerobic Biotechnological Processes

Processes ◽  
2019 ◽  
Vol 7 (2) ◽  
pp. 65
Author(s):  
Ewelina Pawlikowska ◽  
Jaroslaw Domanski ◽  
Piotr Dziugan ◽  
Joanna Berlowska ◽  
Weronika Cieciura-Wloch ◽  
...  
Keyword(s):  
Anaerobic Fermentation ◽  
Process Conditions ◽  
Growth Media ◽  
Nutrient Supplementation ◽  
Yeast Biomass ◽  
Residual Oxygen ◽  
The Media ◽  
Biotechnological Processes ◽  
The Subject ◽  
High Concentrations

Anaerobic fermentation of organic compounds is used in many biotechnological processes and has been the subject of much research. A variety of process conditions and different growth media can be used to obtain microbial metabolites. The media must be free from contamination before fermentation. Sterilization is most often achieved by applying heat or other treatments, such as ozonation. Sterilization of liquid media using ozone can be very beneficial, but this method introduces high concentrations of residual oxygen, which inhibit anaerobic processes. Deoxidation is therefore necessary to remove the oxygen from ozonated broths. This study evaluates the effectiveness of three deoxidation agents for two kinds of fermentation media based on malt or molasses: ultrasound, iron(II) sulfate, and Metschnikowia sp. yeast. The time needed for deoxidation varied, depending on the kind of broth and the deoxidation agent. In general, the dynamics of oxygen removal were faster in malt broth. A comparative analysis showed that yeast biomass was the most effective agent, achieving deoxidation in the shortest time. Moreover, the fully deoxidated broth was supplemented with yeast biomass, which is rich in biogenic substrates, expressed as a protein content of 0.13–0.73 g/L. Application of Metschnikowia sp. may therefore be considered as an effective strategy for simultaneous deoxidation and nutrient supplementation of broths used in anaerobic biotechnological processes.

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