Acoustic Vibration Effect on Genus Sacchromyces Yeast Population Development

Karpenko, D.; Gernet, M. V.; Kryukova, E. V.; Грибкова, Ирина Николаевна; Nurmukhanbetova, Dinara Erikovna; Asembaeva, E.K.

doi:10.32014/2019.2518-170x.103

Cited by 3 publications

(2 citation statements)

References 5 publications

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“…They have found that acoustic vibration frequency can have both positive and adverse effects on yeast development. The study has also proved that the acoustic effect parameters should be optimally adjusted for yeast generation and primary fermentation (Karpenko et al, 2019).…”

Section: The Effects Of Ultrasound On Yeastmentioning

confidence: 84%

Application of ultrasound for enhancing fermentation rates in brewing technology

Kalugina¹,

Nafikova²,

Chernenkov³

et al. 2021

Acta Sci Pol Technol Aliment

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Background. There is much promise in technologies which may speed up time-consuming processes such as preparing seed yeast, primary fermentation and improving beer quality in the brewing industry. This study focuses on the activating and disintegrative effect of ultrasound with a 44 kHz frequency and a 1.0 W/cm 2 intensity on brewer's yeast. Materials and methods. This study established that ten-minute ultrasonic treatment of yeast is sufficient to reach the stimulating effect. Further ultrasonic treatment is irrelevant since the percentage of dead cells in the yeast suspension exceeds the permissible levels (more than 10%). The experiment showed that two-minute ultrasonic treatment improved the physiological activity of seed yeast and shortened the time for producing seed yeast by 12 hours. Ultrasonic disintegration allowed a yeast extract to be obtained from the brewer's spent yeast. Ultrasound was applied to the yeast suspension for 19 minutes. Results. The obtained yeast extract was used for additional nutrition in preparing seed yeast. It was found that the added yeast extract (2% of the total volume) shortened the time for preparing seed yeast by 6 hours due to the improved physiological state of the yeast. At the final stage, two-minute ultrasonic treatment and yeast extract (2% of the total volume) were used to activate the seed yeast. Conclusion.The seed yeast activation shortened the time for preparing seed yeast by 18 hours, and for the primary fermentation by 24 hours, while also improving the quality of the beer.

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Section: The Effects Of Ultrasound On Yeastmentioning

confidence: 84%

Application of ultrasound for enhancing fermentation rates in brewing technology

Kalugina¹,

Nafikova²,

Chernenkov³

et al. 2021

Acta Sci Pol Technol Aliment

View full text Add to dashboard Cite

show abstract

“…Saccharomyces cerevisiae yeast from various strains was subjected to audible sound exposure at fixed frequencies. It has been established that sound processing could either enhance or impair the technological characteristics of brewer's yeast [43]. This depends primarily on the processing parameters and the frequency of the sound.…”

Section: Ultrasound and Audible Range Sound Processingmentioning

confidence: 99%

Yeast activation methods used in fermentation industries

Karpenko,

Grishin

2023

New Advances in Saccharomyces

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The reasons why it is practically impossible to maintain optimal conditions for the development of cultural yeast populations under production conditions are briefly substantiated. A simplified classification of yeast activation methods is given: chemical, physical, and combined. In each of the mentioned groups, the varieties of the proposed technological methods and the modes of their implementation are considered. Experimental data obtained in recent years on the influence of the sound in the audible range (20–20,000 Hz) and light in the visible range on the development of Saccharomyces cerevisiae yeast used in brewing are presented. An attempt made to compare the effectiveness of various ways to improve technological indicators: the increase in the total titer of cells, the percentage of nonviable cells, the accumulation of ethyl alcohol.

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The impact of the duration of wave treatment on the development of yeast populations

Grishin,

Karpenko,

Karagod

2023

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Introduction: The scientific literature does not contain research on the influence of monochromatic light treatment on the development of bottom-fermenting beer yeast populations.Purpose: An analysis of the literature data allowed us to suppose the possibility of activating the development of the beer yeast Saccharomyces cerevisiae population through preliminary treatment with light of visible spectrum wavelengths, providing technological and economic efficiency of such an impact method on a production scale.Materials and Methods: The object of research was the process of cultivating a population of bottom-fermenting beer yeast Saflager S-189 (Fermentis). The subject was the influence of preliminary treatment of the seed yeast with monochromatic light with a wavelength of 980 nm on this process. Its effectiveness was assessed by the weight loss of the cultivation medium, the increase in the total cell titre, the proportion of unviable and "fed" cells. A KFK-2 photoelectrocolorimeter was used as a source of monochromatic light with wavelengths of the visible range. Seeding of mediums and sample preparation for analysis were performed in a BAVnp-01-"Laminar-S."-1.2 antibacterial air medium box. The yeast's fermenting activity was assessed by the weight loss of the nutrient medium; the total cell titre was established by counting in a Goryaev's chamber; the percentage of unviable cells was determined using methylene blue dye; the percentage of "fed" yeast cells was established by staining glycogen with iodine solution.Results: Preliminary treatment of the seed yeast with monochromatic light (980 nm) allowed increasing the fermenting activity of bottom-fermenting beer yeast by 10-15% compared to the control, which is consistent with the results of other research groups concerning populations of microorganisms of other genera and species. The values of other determined indicators - the proportion of "fed" and unviable cells, the total yeast cell titre - in the experimental variants were at the level of those in the control samples or slightly inferior to them. Data on the influence of the duration of seed yeast irradiation for 60, 120 or 180 minutes on the listed controlled indicators are presented, and the authors express the opinion about the appropriateness of its conduction for 60 minutes.Conclusion: The principle possibility of activating the development of a population of bottom-fermenting beer yeast by preliminary treatment of seed yeast with light with a wavelength of 980 nm, which can give an economic effect on an industrial scale, is substantiated; the necessity of testing the technological method under study in conditions close to production ones, i.e., for brewing wort with an irradiated suspension of seed yeast, is noted.

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Acoustic Vibration Effect on Genus Sacchromyces Yeast Population Development

Cited by 3 publications

References 5 publications

Application of ultrasound for enhancing fermentation rates in brewing technology

Application of ultrasound for enhancing fermentation rates in brewing technology

Yeast activation methods used in fermentation industries

The impact of the duration of wave treatment on the development of yeast populations

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