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Home >Food Processing: Techniques and Technology > Archive > Volume 42, Issue 3, 2016 > CLASSIFICATION OF PREPARATIOPNS TO PROMOTE YEAST VITAL ACTIVITY
ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)

CLASSIFICATION OF PREPARATIOPNS TO PROMOTE YEAST VITAL ACTIVITY

Permyakova L. a
Affiliation
a Kemerovo Institute of Food Science and Technology (University)
Copyright ©Permyakova et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.
Abstract
Problems concerning the efficiency of production processes and manufacturing high quality goods are important for productions based on the activity of Saccharomyces cerevisiae. The paper identifies major reasons for the need to regulate yeast culture metabolism, considers existing practice and proposed methods of changing its metabolic activity. The purpose of the research is to create the classification of the supplements / preparations of different origin to improve yeast vital activity by adjusting its culture medium composition with the use of complex hierarchical faceted method. The classification is based on the division of the set of "supplements / preparations to enhance yeasts vitality" into subsets related to the intended use of the preparation, stage of its application, chemical and structural organization, and ultimate goals. Preparations are divided into groups for various purposes: to fill in the medium with missing compounds and / or additional enrichment with biostimulating components; to extract undesirable components from the medium for the yeast development; preparations-stressors; antibacterial agents, creating favorable conditions for the development of basic yeast culture; contributing to the degradation of raw material biopolymers and intermediates. Medium composition adjustment is possible at the stage of preparation the yeast for fermentation, directly at the main step of the technological process, during pure culture growing and seed yeast storage, at earlier stages of manufacture by processing raw materials or intermediates. According to chemical nature supplements / preparations can be organic, inorganic, mixed (complex) ones and those obtained by chemical or microbial synthesis or be of natural origin. This classification enables a more targeted approach to choosing preparations that provide the change of metabolic activity of the yeast culture by adjusting the composition of the culture medium.
Keywords
Yeast, culture medium, promoters, classification
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