ALCOHOL BIOSYNTHESIS BY DIFFERENT YEAST STRAINSIN CONDITIONS OF HIGH CONCENTRATIONMASH

Authors

  • N. Sychevskiy NAAS Food Resources Institute , Інститут продовольчих ресурсів НААН
  • S. Oliynichuk NAAS Food Resources Institute , Інститут продовольчих ресурсів НААН
  • K. Danilova NAAS Food Resources Institute , Інститут продовольчих ресурсів НААН

DOI:

https://doi.org/10.31548/dopovidi2016.05.008

Keywords:

ethanol, strain, yeast, high concentration, fermentation

Abstract

The modern trends of the grows alcohol technologies require increasing the concentration of solids content in the mash and alcohol contents in brew as a way of saving energy and decrease cost price of finished produce.Under such conditions are required high-yield yeast strains with increased osmophilic, alcohol tolerance and fermentative activity. In Ukraine scientific institutions selected yeast strains DT-05-N, DO-11, DS-02-E, which have high productivity and osmophilic and alcohol generate ability to 14,0-14,5% vol, but the brunch enterprises in the main used dry yeast of different foreign manufacturers.

The objects of research were osmophilic Saccharomyces yeast strain DS-01-E, which selected from Institute of food resources NAAS of Ukraine, commercial dry yeast  TEGAYEAST and  TERMOSAK, corn mash, yeast production and alcohol  fermentation. Underway used in the standard research methods in alcohol industry.

Research productivity of the Ukrainian selection yeast as compared with commercial dry yeast during the fermentation of the increased concentration mash is intention.The comparative characteristic of commercial yeast strains, which are used in ethanol enterprises of Ukraine, and experimental yeast strain DS-02-E is done. It is established, that the experimental strain accumulates 0.66 dal/t of feedstock more alcohol. The optimal amount of seeding yeasts during high concentration mash fermentation is determined. The quickest and economical metabolism of carbohydrates is achieved by increasing the volume of seed yeast in proportion to the growth concentration mash is proved.

 

Author Biographies

  • N. Sychevskiy, NAAS Food Resources Institute, Інститут продовольчих ресурсів НААН
    доктор економічних наук, професор, член-кореспондент НААН України
  • S. Oliynichuk, NAAS Food Resources Institute, Інститут продовольчих ресурсів НААН
    доктор технічних наук, старший науковий співробітник
  • K. Danilova, NAAS Food Resources Institute, Інститут продовольчих ресурсів НААН
    кандидат технічних наук, старший науковий співробітник

References

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Оliynichuk, S. Т., Lysak, Т. I., Marynchenko, L. V. (2015). The Dependence Of Glycerol Accumulation And Starch Hydrolyzates Fermentation From Wort Concentration. Biotechnologia Acta, V. 8, 4, 128-134.

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Published

2016-09-14

Issue

No. 5 (62) (2016)

Section

Biology, biotechnology, ecology

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