The infrared laser effect on carbohydrate fermentation by Saccharomyces cereviisiiae yeast
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Дата
2010
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Анотація
Combined treatment of yeast cultures using infrared laser gives an ability to select yeast cultures
with new properties for wine industry. Infrared laser action during 10 min with wavelength from 800 to
900 nm at total basic power of 10 Wt laser output exposure and combination with magnetic field induc
tion within 10–40 mT (millitesl) makes laser treatment efficient for yeast biostimulation process. Power
density for infrared laser treatment at 5 mWt/cm2 was used. Such parameters as content of protein
(total), carbohydrate (glucose), triglycerides and fermentative activity in yeast cultures were deter
mined. Analysis of these parameters clearly showed that after infrared laser treatment the fermentation
of grape must proceeded without pauses and delays, with good fermentation of carbohydrates and maxi
mal quantity of ethyl alcohol production at the level of 8–14%. Also the following parameters of culture
solution were studied: protein (total), glucose, ergosterol, triglycerides, urea, calcium, phosphorus,
magnesium, iron, chlorides. Following enzyme activity was detected: glucose 6 phosphate dehydroge
nase, lactate dehydrogenase, gamma glutamyltransferase, alkaline phosphatase, alpha amylase,
esterase.
At biochemical testing increasing of enzyme activity, triglyceride level and urea concentration were
determined. During fermentation glucose concentration had the tendency to decrease.
Опис
Ключові слова
infrared laser, yeast cultures, enzymes, carbohydrates, fermentation
Бібліографічний опис
Біотехнологія. - 2010.