The infrared laser effect on carbohydrate fermentation by Saccharomyces cereviisiiae yeast

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dc.contributor.authorBayraktar, Vasyl M.
dc.contributor.authorБайрактар, Василь Миколайович
dc.contributor.authorБайрактар, Василий Николаевич
dc.date.accessioned2022-09-28T19:42:59Z
dc.date.available2022-09-28T19:42:59Z
dc.date.issued2010
dc.description.abstractCombined 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.uk_UA
dc.identifier.citationБіотехнологія. - 2010.uk_UA
dc.identifier.urihttps://dspace.onu.edu.ua/handle/123456789/33797
dc.language.isoenuk_UA
dc.relation.ispartofseries;Т. 3, № 6.
dc.subjectinfrared laseruk_UA
dc.subjectyeast culturesuk_UA
dc.subjectenzymesuk_UA
dc.subjectcarbohydratesuk_UA
dc.subjectfermentationuk_UA
dc.titleThe infrared laser effect on carbohydrate fermentation by Saccharomyces cereviisiiae yeastuk_UA
dc.title.alternativeВплив інфрачервоного лазера на ферментацію вуглеводів дріжджами Saccharomyces cerevisiaeuk_UA
dc.title.alternativeВлияние инфракрасного лазера на ферментацию углеводов дрожжами Saccharomyces cerevisiaeuk_UA
dc.typeArticleuk_UA
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