В статье освещены пути интенсификации процесса культивирования микроорганизмов, а также предложено соответствующее тепломассообменное оборудование. Представлена методика определения коэффициента массообмена на примере культивирования хлебопекарских дрожжей.
The main factors influencing the cultivation environment on the growth and development of different races of alcoholic yeast have been studied. The following races were selected for studies of the influence of wort dry matter concentration on morpho-physiological features of alcoholic yeast yeast cells: S. cerevisiae ДО–16, ДО–11, K-81, XII. The novelty of the work lies in the study of the influence of the concentration of dry matter of the wort on the morpho-physiological features of alcoholic yeast, screening of alcoholic races for fermentation of highly concentrated wort. The morphology of cells of alcoholic races of the yeast S. cerevisiae, which are cultured on starch-containing medium, has been insufficiently studied. It was found that the cells of the alcoholic yeast race S. cerevisiaeДО-16 and ДО-11 had smaller cell sizes in comparison with the thermotolerant and mesophilic races S. cerevisiae K-81 and XII at a concentration of DM wort of 28%. However, the number of yeast cells in S. cerevisiae ДО-16 and ДО-11 races is higher. During the fermentation of highly concentrated wort, these indicators characterize the increase in the working surface of the yeast in the fermented medium, which allows to intensify the fermentation process. Studies have been conducted on the effect of dry matter concentration on the size and shape of giant colonies of alcoholic races of yeast. Culture samples were taken in the stationary phase of growth. Studies of giant colonies of alcoholic breeds of yeast cultured on wort at a concentration of 28% DM indicate that the race of S. cerevisiae ДО-16, in comparison with other races, is able to withstand high concentrations of wort. After all, the size and shape of the giant colonies of this race indicate that the yeast cells were in a satisfactory physiological condition. According to morpho-physiological characteristics, alcoholic yeast of race S. cerevisiae ДО–16, ДО–11, K–81, XII with thermotolerant and osmophilic properties for fermentation of highly concentrated wort was screened Based on theoretical and experimental studies, it was found that the selected race of yeast S. cerevisiae ДО-16 on morpho-physiological characteristics has advantages over races ДО-11, K-81, XII for fermentation of high concentrations of wort. Thus, for fermentation of highly concentrated wort from grain raw materials, a highly productive race of alcoholic yeast with increased osmophilicity - S. cerevisiae ДО –16 was selected.
The topicality. Requirements for the quality of ethyl alcohol produced for further use in the production of alcoholic beverages are constantly increasing. This is due to the growing competition of producers of alcoholic beverages (improving the range and quality of products) and the revision of standards for products. New directions in the alcohol technology development require increasing the dry matter concentrations of the wort; fermentation at elevated temperatures and concentrations of alcohol in the brew; ensuring the reduction of the cost of alcohol by saving raw materials and energy resources. In such conditions, highly productive breeds of yeast with increased osmophilicity, thermotolerance and fermentation activity are required. Research related to the search for new strains producers of ethyl alcohol, and the technology development for highly concentrated mash from grain raw materials are relevant issues for the alcohol industry. Purpose and methods. Investigation of the alcoholic yeast races influence on the synthesis of metabolites during fermentation of highly concentrated wort from grain raw materials. For research methods common to the alcohol and alcoholic beverages have been used. Results. The influence of races of alcoholic yeast on the quality indicators of alcohol has been studied. It was found that the selected race of yeast S. cerevisiae DO-16 in the process of life synthesizes significantly fewer side metabolites compared to other studied races DO-11, K-81 and XII. The use of the selected race of S. cerevisiae DO-16 makes it possible to ferment highly concentrated wort from grain raw materials. It has been experimentally proved that at a concentration of DM concentration of the wort 28 %, the selected osmophilic strain of the yeast S. cerevisiae DO-16 provides regulated indicators of the hydrocarbon composition of mature brews and synthesizes up to 14.40 % vol. alcohol, respectively. To improve the qualitative sensory characteristics of ethanol, the possibility of metabolically adjusting the synthesis of volatile alcohol impurities using different races of alcoholic yeast was investigated. Conclusions and discussions. Scientific novelty lies in the selection race for the yeast fermentation of corn mash highly concentrated with reduced alcohol content related impurities. The influence of yeast race on the formation of alcohol metabolites has been studied. The practical significance of the obtained results lies in the industrial implementation of the selected race of alcoholic yeast for fermentation of highly concentrated wort from grain raw materials. Prospects for further research are the possibility of influencing the quality of alcohol as a raw material for high-quality alcoholic beverages. During the fermentation of wort from grain raw materials, the qualitative and quantitative composition of volatile impurities of alcohol largely depends on the race of alcoholic yeast. The results of research on the biosynthesis of volatile impurities of alcohol allow you to adjust the quality of alcohol for the production of high quality alcoholic beverages.
1 Львівський державний коледж харчової та переробної промисловості Національного університету харових технологій, вул. І. Пулюя, 42, м. Львів, 79060, Україна; 2 Львівський торговельно-економічний університет, вул. Туган-Барановського, 10, м. Львів 79005, Україна; 3 Національний університет харчових технологій, вул. Володимирська, 68, м. Київ, 01601, Україна; При проведенні досліджень використовували концентрат квасного сусла (ККС) згідно ГОСТ 28538-90, воду питну згідно ДСанПіН 2.2.4-171-10, чисті культури дріжджів рас МП-10, Р-87, пресовані хлібопекарські дріжджі, молочнокислі бактерії L. Plantarum AH 11/16 та E. Faecium K-77D. Дослідження спрямовані на підбір нових рас дріжджів, які здатні ефективно зброджувати квасне сусло при температурах вище 30…32 о С, і одержувати квас з нормативними фізикохімічними і високими органолептичними показниками. Досліджено динаміку вмісту сухих речовин та кислотності у процесі зброджування квасного сусла новою расою дріжджів S. cerevisiae МП-10 у порівнянні з виробничою расою Р-87 та пресованими хлібопекарськими дріжджами. Визначено динаміку концентрації сухих речовин та кислотності при використанні дріжджів у поєднанні з молочнокислими бактеріями L. рlantarum AH 11/16 та E. faecium K-77D. Встановлено переваги дріжджів Saccharomyces cerevisiae МП-10, оскільки процес зброджування сусла та зростання кислотності сусла відбувається значно швидше. Рекомендовано використання дріжджів Saccharomyces cerevisiae МП-10 для зброджування квасного сусла з метою інтенсифікації процесу і одержання якісного квасу з покращеними фізико-хімічними і смаковими показниками.Ключові слова: дріжджі, молочнокислі бактерії, бродіння, кислотність, фізико-хімічні показники, органолептичні показники.1 Львовский государственный колледж пищевой и перерабатывающей промышленности Национального университета харовых технологий, ул. И. Пулюя, 42, г. Львов, 79060, Украина; 2 Львовский торгово-экономический университет, ул. Туган-Барановского, 10, г. Львов 79005, Украина; 3 Национальный университет пищевых технологий, ул. Владимирская, 68, г. Киев, 01601, Украина При проведении исследований использовали концентрат квасного сусла (ККС) по ГОСТ 28538-90, воду питьевую, чистые культуры дрожжей рас МП-10, Р-87, прессованные хлебопекарные дрожжи, молочнокислые бактерии L. Plantarum AH 11/16 и E. Faecium K-77D. Исследования направлены на подбор новых расс дрожжей, которые способны эффективно сбраживать квасное сусло при температурах выше 30…32 о С, и получать квас с нормативными физико-химическими и высокими органолептическими показателями. Исследовано динамику содержания сухих веществ и кислотности в процессе Citation: Sagaydak, M., Blisch, R., Prybylskyy, V., Mudrak, T., Kuts, A. (2016). Selection of cultures of microorganisms for the production of bread kvass.
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