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2021•Chemistry Technology and Application of SubstancesOpen access

Study of cultivation of yeast saccharomyces cerevisiae in different mediums

Yu. Ya. Khlibyshyn, Iryna Pochapska

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Abstract

The article presents the results of a study of the effect of sucrose and maltose concentration on the reproduction process of the yeast Saccharomyces cerevisiae. The studies were performed on samples of alcohol, baking, wine and brewer’s yeast. The regularities of the influence of sucrose and maltose concentration, the final concentration of yeast of different strains and the duration of the lag phase period were studied. The specific growth rates of the studied yeast strains at different concentrations of sucrose and maltose in nutrient media were determined.

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What this paper is about

The article presents the results of a study of the effect of sucrose and maltose concentration on the reproduction process of the yeast Saccharomyces cerevisiae. The studies were performed on samples of alcohol, baking, wine and brewer’s yeast. The regularities of the influence of sucrose and maltose concentration, the final concentration of yeast of different strains and the duration of the lag phase period were studied. The specific growth rates of the studied yeast strains at different concentrations of sucrose and maltose in nutrient media were determined.

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Available abstract

The article presents the results of a study of the effect of sucrose and maltose concentration on the reproduction process of the yeast Saccharomyces cerevisiae. The studies were performed on samples of alcohol, baking, wine and brewer’s yeast. The regularities of the influence of sucrose and maltose concentration, the final concentration of yeast of different strains and the duration of the lag phase period were studied. The specific growth rates of the studied yeast strains at different concentrations of sucrose and maltose in nutrient media were determined.

Key concepts: Maltose, Yeast, Sucrose, Saccharomyces cerevisiae, Food science, Saccharomyces, Biology, Chemistry

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