EXTREME TEMPERATURES FOR ENZYMATIC ACTIVITY OF BAKING YEAST


  • R. Kosiv National University "Lviv Polytechnic", m. Lviv
  • L. Palyanytsya National University "Lviv Polytechnic", m. Lviv
  • N. Berezovskaya National University "Lviv Polytechnic", m. Lviv
  • T. Harandyuk National University "Lviv Polytechnic", m. Lviv
Keywords: baking yeast, cryostatic temperatures, maltase activity zymase activity, lifting force

Abstract

The effect of cryostatic temperatures -17 and -30 °C to zymase and maltase activity and lifting force of baking yeast was determined. Baking yeast Saccharomyces cerevisiae strains KD, LD, K7 and LK-22 were the objects of research. Yeast biomass has been cultivated in malting wort, and then isolated by centrifugation. And then biomass was frozen during 3 hours. Insignificant decrease in zymase activity of yeast strains LD, KD and K7 compared to controls was observed at temperature -17 °C. Fermentation activity of yeast strains LK-22 and KD was reduced at the temperature of -30 °C, but fermentation rate of glucose by yeast strains K7and LD was satisfactory. Yeast strain LK-22 has the lowest cryostatic stability, strain LD - the highest. Maltase activity of all investigated yeast strains after freezing at -17 ° C is higher compared to controls. The maltase activity was highest in yeast strain LD, and the lowest – in yeast strain LK-22. Maltase activity of all investigated yeast strains was reduced when the cryostatic temperature was -30 °C. After holding temperature at -17 °C lifting force all investigated yeast strains was lower than in the control samples and significantly higher than at -30 °C. Cryostatic of baking yeast at temperatures of -17 °C and -30 °C provides satisfactory preservation of their technological properties. Yeast strain LD has better technological properties and cryopreservation stability than other investigated strains.

 

Author Biographies

R. Kosiv, National University "Lviv Polytechnic", m. Lviv
PhD, Associate Professor
L. Palyanytsya, National University "Lviv Polytechnic", m. Lviv
PhD, Associate Professor
N. Berezovskaya, National University "Lviv Polytechnic", m. Lviv
PhD, Associate Professor
T. Harandyuk, National University "Lviv Polytechnic", m. Lviv

graduate student

References

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Paljanycja, L. Ja., Berezovs'ka, N. I., Kosiv, R. B., Procak, N. Ja. (2012). Metody vyznachennja fermentatyvnoi' aktyvnosti drizhdzhiv: metodychni vkazivky [Tekst] / L. Ja. Paljanycja, ― L'viv: NULP, 15. (in Ukrainian).

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Published
2015-03-18
How to Cite
Kosiv, R., Palyanytsya, L., Berezovskaya, N., & Harandyuk, T. (2015). EXTREME TEMPERATURES FOR ENZYMATIC ACTIVITY OF BAKING YEAST. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 17(1), 40-45. Retrieved from https://nvlvet.com.ua/index.php/food/article/view/3282
Section
Technological ensuring of production, processing of products of animal origin