Bayraktar, Vasyl M.Байрактар, Василь МиколайовичБайрактар, Василий Николаевич2022-09-282022-09-282010Біотехнологія. - 2010.https://dspace.onu.edu.ua/handle/123456789/33797Combined 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.eninfrared laseryeast culturesenzymescarbohydratesfermentationArticle