Abstract
The physiological state of Saccharomyces cerevisiae yeast used in fermentation plants is strongly influenced by various stress factors, “stimulants” and top dressing. Effective yeast activation reduces the time it takes to prepare the finished product and increase its quality. Chlorella sorokiniana is a fast-growing microalgae, its biomass is a promising source of protein, carbohydrates, antioxidants, vitamins, magnesium and other components. Its cells have a powerful cell membrane, so the necessary step is the disintegration of the microalgae biomass. Ultrasonic, microwave disintegration methods, as well as mechanical using a high-speed homogenizer were used. When introducing disintegrated biomass at a concentration of 20 mg%, the most effective option compared to the control (without additives) was the use of microwave disintegration: an increase in ethanol-forming ability (by 43.5%), a visible degree of fermentation (by 39.2%), and yeast concentration cells in the population (by 31.0%). Ultrasonic and mechanical disintegration of microalgae biomass is less effective. Thus, the use of Chlorella sorokiniana microalgae as a source of valuable components is a promising way of activating the Saccharomyces cerevisiae yeast, which requires additional research in the development of technology for preliminary disintegration and complex processing of introduced biomass.
Highlights
Increasing the effectiveness of technological processes in industrial fermentation as well as improving the quality of finished products is an important question to cover
As our studies have shown, the most intense ethanol formation is observed in the sample with the addition of chlorella biomass subjected to microwave and mechanical disintegration
The apparent degree of fermentation is an indicator determined by the ratio of the visible extract of the fermentation drink to the extractivity of the initial wort, expressed as a percentage. This indicator increases relative to the control sample most significantly in the variant using biomass of C. sorokiniana subjected to microwave disintegration
Summary
Increasing the effectiveness of technological processes in industrial fermentation as well as improving the quality of finished products is an important question to cover. Chemical processes in the yeast cell are easy to regulate. Relevant preparations are those that stimulate cell growth and replication, contribute in cell activity growth, improve nutrients transport, help the total fermentation of extractive substances to proceed, increase stress resistance, including high spirit concentration condition, low temperatures, yeast toxins etc [1]. The majority of yeast top-dressings allowed in Russian Federation are produced abroad. They consist of synthetic vitamins and mineral components in the form of chemical salts. Important is the use of environmentally friendly drugs for food newest cell envelope disintegration technologies. production [4]
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