Effect of ultraviolet radiation on physiological and biochemical properties of yeast Saccharomyces cerevisiae during fermentation of ultradispersed starch raw material
| Autor: | Ekaterina Lyovina, Nelli Atykyan, Victoriya Ushkina, Yuliya Dragunova, Victor V. Revin |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
0106 biological sciences
0301 basic medicine Starch lcsh:Biotechnology Saccharomyces cerevisiae Industrial fermentation Ethanol industry Ethanol fermentation 01 natural sciences Applied Microbiology and Biotechnology 03 medical and health sciences chemistry.chemical_compound Hydrolysis lcsh:TP248.13-248.65 010608 biotechnology Dry milled grain Food science lcsh:QH301-705.5 Ethanol biology food and beverages Ethanol tolerant Ethanol yield biology.organism_classification Industrial yeast Thermostable amylase Yeast Glucose 030104 developmental biology lcsh:Biology (General) Biochemistry chemistry Fermentation Glycolysis Wort fermentation Biotechnology |
| Zdroj: | Electronic Journal of Biotechnology, Vol 31, Iss C, Pp 61-66 (2018) |
| ISSN: | 0717-3458 |
| Popis: | Background: Study of correlation between pretreatment of yeast with ultraviolet radiation and efficiency of further fermentation of wort made of ultrafine grain particles to ethanol. Results: We investigated three races of industrial yeast Saccharomyces cerevisiae (native and irradiated by ultraviolet). Physiological properties during fermentation of starchy wort were tested in all variants. It was shown that activation of the yeast by ultraviolet radiation allows to further increase the ethanol yield by 25% on average compared with the native yeast races when using thin (up to micro- and nano-sized particles) or standard grain grinding. Conclusions: Using mechanical two-stage grinding of starchy raw materials and ultraviolet pretreatment of yeast, the efficiency of saccharification of starch and fermentation of wort to ethanol was increased. |
| Databáze: | OpenAIRE |
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