Abstract
We theoretically substantiated and experimentally confirmed the feasibility of enriching highly-concentrated wort made from starch-containing raw materials with nitrogen and mineral nutrition for yeast cells. The influence of nitrogen nutrition, as amine and ammoniac nitrogen, as well as mineral nutrition as nanoparticles and ions of metals was investigated. It was established experimentally that in the course of cultivating the yeast on wort with a concentration of 20, 28 % DS, a necessary precondition is the adjustment of nitrogen nutrition through additional introduction of glycine to serve as amine nitrogen, the concentration of 0.7 g/dm 3 of wort, and ammoniac nitrogen (to serve as carbamide) in the amount of 800 g/m 3 , which would make it possible to increase the concentration of yeast cells to 280−430 mln/cm 3 in the process of culturing the yeast depending on the concentration of wort and the type of nitrogen nutrition, respectively. Based on results of the present research on the influence of mineral nutrition in the nano- and ionic form on the yeast-generation process, it was determined that the largest positive effect on the synthesis of yeast cells was exerted by Zn and Mg and the mixtures of these metals, both in nano- and in ionic form, whose concentration was 1.2 mg/cm 3 and 50 g/m 3 , respectively; in this case, the number of yeast cells ranged from 360 to 480 mln/cm 3 depending on the concentration of wort and the type of mineral nutrition. We have proven the feasibility of cyclic use of mineral nutrition, both in ionic and in nano forms, when cultivating yeast, in order to obtain cells with high physiological-biochemical activity. The use of mineral and nitrogen nutrition allowed us not only to obtain a high concentration of yeast cells, but also reduce the duration of yeast-generation to 15–20 hours and ensure their high regenerative and physiological activity during fermentation of wort with high concentrations of dry substances
Highlights
Literature review and problem statementPhysiological-biochemical activity of yeast is of great importance for the fermentation of wort with high concentration
It was scientifically substantiated that the necessary condition for the fermentation of wort with high concentration is the enhancement of physiological activity of yeast depending on the content of dry substances (DS) in wort and the temperature of fermentation [1]
It was determined that corn grain wort has a low content of nitrogen nutrition regardless of its concentration
Summary
Physiological-biochemical activity of yeast is of great importance for the fermentation of wort with high concentration. Increasing the temperature of fermentation and the osmotic pressure of the medium leads to the creation of extreme conditions for the life activity of yeast. This may contribute to the lowering of regenerative and fermentative activity of yeast, which in turn results in the unstable work of fermentation separation. The presence of free amino acids in the medium allows the intensification of yeast reproduction process This increases the density of the yeast population, but the fermentative activity and cell productivity as well. The use of media balanced by amino acids contributes to the activation of processes of yeast-generation, to the synthesis of biomass and alcohol fermentation. Nanoparticles from aqueous dispersions were borrowed at the Scientific-Research Laboratory of the National University of Food Technologies (Ukraine), maintained by the method of volumetric electric-arc dispersion of current-conducting metals in a fluid
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