Increase of fermentative activity of brewing yeast using zinc nanoaquachelate

Authors

  • Валентина Миколаївна Кошова National University of Food Technologies 68 Volodimirs’ka str., Kyiv, Ukraine, 01601, Ukraine
  • Валентина Сергіївна Яжло National University of Food Technologies 68 Volodimirs’ka str., Kyiv, Ukraine, 01601, Ukraine
  • Володимир Георгійович Каплуненко Ukrainian State Scientific Research Institute of Nanobiotechnologies And Resource Reservation 84 Kazymyra Malevycha str., Kyiv, Ukraine, 03150, Ukraine
  • Юлія Ігорівна Огородник Ukrainian State Scientific Research Institute of Nanobiotechnologies And Resource Reservation 84 Kazymyra Malevycha str., Kyiv, Ukraine, 03150, Ukraine

DOI:

https://doi.org/10.15587/1729-4061.2015.47888

Keywords:

wort, brewing yeast, fermentative activity, fermented extract, zinc nanoaquachelate

Abstract

The results of investigating the metal nanoaquachelate effect on the fermentative energy of brewing bottom yeast Saccharomycescerevisiae race - 11 were presented.

To improve the fermentative activity of yeast mentioned above, zinc nanoaquachelate in an amount of 0.10-0.30 mg/dm3, in increments of 0.10 was used during the main fermentation of beer wort.

As a result of the research using brewing yeast S. cerevisiae race - 11, it was found that adding zinc nanoaquachelate in an amount of 0.10 mg/dm3 in beer wort improves the fermentative activity, and the amount of the released carbon dioxide was 16. 7 % higher than in the fermentation of pure malt wort. The content of visible extract in the young beer on the seventh day of fermentation was 15.1 % higher compared with the control, pure malt wort.

Author Biographies

Валентина Миколаївна Кошова, National University of Food Technologies 68 Volodimirs’ka str., Kyiv, Ukraine, 01601

PhD, Professor

Department of biotechnology fermentation and wine

Валентина Сергіївна Яжло, National University of Food Technologies 68 Volodimirs’ka str., Kyiv, Ukraine, 01601

Department of biotechnology fermentation and wine

Володимир Георгійович Каплуненко, Ukrainian State Scientific Research Institute of Nanobiotechnologies And Resource Reservation 84 Kazymyra Malevycha str., Kyiv, Ukraine, 03150

Doctor of Engineering Sciences, professor

Юлія Ігорівна Огородник, Ukrainian State Scientific Research Institute of Nanobiotechnologies And Resource Reservation 84 Kazymyra Malevycha str., Kyiv, Ukraine, 03150

Industrial Biotechnology

master of Molecular Biotechnology, research officer

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Published

2015-08-19

How to Cite

Кошова, В. М., Яжло, В. С., Каплуненко, В. Г., & Огородник, Ю. І. (2015). Increase of fermentative activity of brewing yeast using zinc nanoaquachelate. Eastern-European Journal of Enterprise Technologies, 4(10(76), 40–44. https://doi.org/10.15587/1729-4061.2015.47888

Issue

Vol. 4 No. 10(76) (2015): Ecology. Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

License

Copyright (c) 2015 Валентина Миколаївна Кошова, Валентина Сергіївна Яжло, Володимир Георгійович Каплуненко, Юлія Ігорівна Огородник

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