RESEARCH OF TO ULTRATHIN STRUCTURE OF CAGES OF DIFFERENT RACES OF SPIRIT YEASTS IN DEPENDENCE ON CONCENTRATION OF DRY SUBSTANCES OF WAS

• Main Authors: S. Kovalchuk, T. Mudrak, A. Kuts, v. Dotsenko
• Format: Article
• Language: English
• Published: Odessa National Academy of Food Technologies 2020-09-01
• Series: Harčova Nauka ì Tehnologìâ
• Subjects: distillers’ yeasts; ultrathin structure; highly concentrated wort; dry matter; fermentation; culturing
• Online Access: https://journals.onaft.edu.ua/index.php/foodtech/article/view/1798
• ISSN: 2073-8684; 2409-7004

One of the directions of introduction of resource- and energy-saving technology of alcohol brews into alcohol production is the use of highly concentrated wort from grain raw materials. The use of highly productive strains of alcoholic yeast is the basis of resource- and energy-saving technologies, a way to reduce the cost of ethyl alcohol and increase the profitability of its production. To develop the technology of highly concentrated mash from grain raw materials, it is necessary to select and select the appropriate breeds of yeast and study their morphological and physiological properties. Diagnosis of the physiological state of microorganisms. The influence of wort dry matter concentration on morphological and cytological features of the structure of yeast cells of alcoholic breeds of yeast S. cerevisiae DO–16, DO–11, K–81, XII in the conditions of cultivation on media from starch-containing raw materials was studied. The concentration of dry matter of the wort is 20 and 28%. It was found that the selected race of yeast S. cerevisiae DO–16 synthesizes the largest number of yeast cells at a concentration of 28%. Osmophilic races of S. cerevisiae DO–16 and DO–11 had smaller cell sizes and areas in comparison with thermotolerant and mesophilic races of S. cerevisiae K–81 and XII at a wort concentration of 28.0%. During fermentation, these indicators characterize the increase in the working surface of the yeast in the fermented medium, it allows to accelerate the fermentation process and ensure microbiological purity of the environment, which is especially important for highly concentrated wort. On the basis of morphological and cytological studies of the yeast race S. cerevisiae DO–16, its advantages over the races DO –11, K–81, XII for fermentation of high-concentration wort have been proved. Based on studies of the intracellular structure of the yeast S. cerevisiae DO–16, DO–11, K–81, XII, the relationship between the formation of glycogen in yeast cells and the concentration of DM wort was established. When culturing industrial yeast at a DM concentration of 28%, the glycogen content in the cells of S. cerevisiae DO–16 was significantly higher compared to the studied races, which indicates favorable conditions of the culture medium for this race.