Determination of Rational Parameters of Acoustic Processing in order to Activate Brewer’s Yeast
https://doi.org/10.36107/hfb.2020.i1.s290
Abstract
In fermentation industries, including brewing, the actual tasks are to increase the fermentation activity of yeast and/or to intensify the accumulation of their biomass. To solve them, various methods are currently being proposed, one of which may be pre-treatment with wave or field effects. Earlier in our studies, the principal possibility of intensifying of yeast populations development by sound in the audible range pre-processing was shown. This article is devoted to the study of the influence of acoustic treatment parameters on the characteristics of the yeast cultivation process: the increase in the total cell titer, the proportion of non-viable cells, and the decrease in the weight of the culture medium. The efficiency of treatment of pitching Saccharomyces cerevisiae yeast (Saflager W34/70) with audible range sound was determined by varying the parameters of acoustic treatment: the frequency of sound, the duration of the processing, amplitude, distance from the sound source to the processed object (sample of dry yeast). Model media (sterilized 5 % sucrose solutions) were inoculated with treated and untreated yeast and cultured at a temperature of 21-26o C without forced stirring for 4 days. Immediately after inoculating and daily in the process of cultivation, controlled indicators were determined. Rational parameters of pre-acoustic treatment of pitching yeast were recognized: the sound frequency of 2765 Hz, duration of 30 minutes, amplitude of 100 % at 2 W, the distance between the sound source and the yeast sample 5 cm. In experimental conditions, the weight loss of the nutrient medium was 1.5-2.3 times greater, and the percentage of non - viable cells was 5-30 % less compared to the control. The total cell titer in the experimental samples was equal to the control one or 5-10 % lower. Based on the results obtained, it was concluded that preliminary acoustic treatment carried out under rational conditions makes it possible to intensify the utilization of nutrient medium components by cells of the brewer’s yeast population. This created the prerequisites for testing the proposed method of brewer’s yeast activation in conditions close to industrial ones.
About the Author
D. V. Karpenko
Moscow State University of Food Production
Russian Federation
Russian Federation
Dmitriy V. Karpenko
11 Volokolamskoe highway, Moscow, 125080
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For citations:
Karpenko D.V. Determination of Rational Parameters of Acoustic Processing in order to Activate Brewer’s Yeast. Health, Food & Biotechnology. 2020;2(1):140-152. (In Russ.) https://doi.org/10.36107/hfb.2020.i1.s290
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