Behavior of Baker's and Brewer's Yeast Under Technological Conditions Using Electrochemically Activated Aqueous Solution
Year: 2024
Type: article
Abstract: Background. Intensification of technological processes is an urgent task in the food industry. The use of fractions of electrochemically activated aqueous solution (ECAS), possessing high physical and chemical activity, allows to accelerate biochemical reactions. Purpose. The aim is to show the effect on the growth and functional activity of yeast of the ECAS fractions on which the sponge and beer wort were prepared. Methods: common methods for assessing quality of sponge, wort, scanning electron microscopy of yeast cell surface ultrastructure. Results. In the samples on catholyte, an increase in cell titre (in liquid sponge by 71%, in thick sponge by 2.7 times), a maximum proportion of budding cells (~22%) and a minimum number of dead cells (~3.5%), as well as an increase in lifting force by ~21% compared to the control sample were observed. The application of catholyte provided deeper digestion of beer wort and stimulated fermentative activity of cells. In the wort on anolyte the fermentation activity of yeast decreased, biomass grew slower and the proportion of dead cells increased. Multiple thin cracks were observed on the surface of cells, indicating damage to the cell wall. The detected cell integrity violations are consistent with the above described data on the inhibition of yeast cell development in anolyte-based beer wort. Conclusion. The introduction of catholyte into the formulation allows to modify the method of preparation of sponge in bread production technology, to reactivate dry yeast before its use, to restore the activity of yeast after its long-term storage. The revealed regularities of the effect of ECAS fractions on the yeast lifting power in the sponge and on the extractivity of the wort can be used for agent-free regulation of the process. Funding. The research was supported by Russian Science Foundation grant № 20-16-00019, https://rscf.ru/en/project/20-16-00019/ EDN: YELFKB
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: gold
Estimated APC paid: $350
OpenAlex ID: W4409851768