The yeast culture Saccharomyces cerevisiae in the biotechnology of ethanol production for use in the pharmaceutical industry
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Дата
2013
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Анотація
The yeast Saccharomyces cerevisiae, isolated from different grape
cultivars, was used for Ethanol production. The biotechnological properties of
yeast culture for Ethanol production were determined in wine yeast. Grape
pomace was used as the raw material for fermentation. After fermentation
completion, the resultant product was distilled (rectified), then used preparation
of medicinal herbal spirituous extracts. This article presents the results of
analysis of the Ethanol concentration for medicinal spirituous herbs. For
Eucalyptus spirituous extract, Ethanol concentration should not be less than 65%
for complete extraction of the polyphenols and essential oils. It was determined
that the Ethanol concentration for Wormwood should not be less than 65 v/v%
to extract glycosides. The Ethanol concentration for Echinacea spirituous
extracts should not be less than 41% for complete extraction of pentosans,
polyphenols, polysaccharides, and organic acids (caffeic and cichoric acids)
from the medicinal herb. The Ethanol concentration for Peppermint extracts
should not be less than 81 v/v% to extract essential oils. Ethanol concentration
for Calendula extracts should be not less than 65 v/v%, to extract flavonoids, in
terms of hyperoside, not less than 0.04%. It was found that the medicinal herbal
spirituous extracts preparation using Ethanol produced from grape pomace
(spiritus vini) is a new perspective and prospective direction for the
pharmaceutical industry.
Опис
Ключові слова
wine yeast, grape pomace, ethanol, fermentation, Saccharomyces cerevisiae, spiritus vini, herbal spirituous extracts
Бібліографічний опис
Природничий альманах. - 2013.