vguitВестник Воронежского государственного университета инженерных технологийProceedings of the Voronezh State University of Engineering Technologies2226-910X2310-1202VSUET10.20914/2310-1202-2024-3-96-101vguit-3384Research ArticleПищевая биотехнологияFood biotechnologyПерспективы применения комплексной добавки для улучшения биотехнологических характеристик дрожжей Saccharomyces CerevisiaeProspects for the use of complex additive to improve biotechnological characteristics of yeast Saccharomyces Cerevisiaehttps://orcid.org/0000-0001-5841-0705МасловА. В.MaslovA. V.

к.т.н., старший преподаватель, кафедра технологии пищевых производств, ул. К. Маркса, 68, г. Казань, 420015, Россия

Cand. Sci. (Engin.), senior lecturer, food production technology department, Karl Marx street, 68, Kazan, 420015, Russia

maslov-aleksandr95@mail.ruhttps://orcid.org/0000-0003-3076-9104МингалееваЗ. Ш.MingaleevaZ. S.

д.т.н., заведующий кафедрой, кафедра технологии пищевых производств, ул. К. Маркса, 68, г. Казань, 420015, Россия

Dr. Sci. (Engin.), head of the department, food production technology department, Karl Marx street, 68, Kazan, 420015, Russia

mingaleeva06@mail.ruhttps://orcid.org/0000-0003-0790-4582СтаровойтоваО. В.StarovoitovaO. V.

к.т.н., доцент, кафедра технологии пищевых производств, ул. К. Маркса, 68, г. Казань, 420015, Россия

Cand. Sci. (Engin.), associate professor, food production technology department, Karl Marx street, 68, Kazan, 420015, Russia

starovoitova-oks@mail.ruhttps://orcid.org/0000-0002-6558-0312АгзамоваЛ. И.AgzamovaL. I.

к.т.н., доцент, кафедра общей химии и биотехнологии Нижнекамского химико-технологического института, ул. К. Маркса, 68, г. Казань, 420015, Россия

Cand. Sci. (Engin.), associate professor, general chemistry and biotechnology department of Nizhnekamsk Chemical Technological Institute, Karl Marx street, 68, Kazan, 420015, Russia

liliya.sch@mail.ruhttps://orcid.org/0000-0001-5322-0769РешетникО. А.ReshetnikO. A.

д.т.н., профессор, кафедра технологии пищевых производств, ул. К. Маркса, 68, г. Казань, 420015, Россия

roa.olga@mail.ruКазанский национальный исследовательский технологический университетРоссияKazan National Research Technological UniversityRussian Federation20242509202486396101Copyright © Маслов А.В., Мингалеева З.Ш., Старовойтова О.В., Агзамова Л.И., Решетник О.А., 20242024Маслов А.В., Мингалеева З.Ш., Старовойтова О.В., Агзамова Л.И., Решетник О.А.Maslov A.V., Mingaleeva Z.S., Starovoitova O.V., Agzamova L.I., Reshetnik O.A.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.vestnik-vsuet.ru/vguit/article/view/3384

Одними из основных факторов, влияющими на качество хлеба, являются микробиологические и биохимические процессы, протекающие в тестовых полуфабрикатах в результате жизнедеятельности дрожжей. Данными процессами возможно управлять путем регулирования биотехнологических характеристик дрожжей, что позволяет интенсифицировать технологические операции хлебопекарного производства. Хлебопекарные дрожжи должны иметь высокую ферментативную активность, способность выделять углекислый газ в анаэробных условиях и быстро адаптироваться к изменению состава питательной среды. Данные свойства дрожжей могут быть улучшены с помощью проведения предварительной активации в питательных средах, которые содержат компоненты, интенсифицирующие синтез бродильных ферментов в дрожжевых клетках. Цель работы состояла в исследовании влияния предварительной активации прессованных хлебопекарных дрожжей Saccharomyces cerevisiae в питательной среде с пищевой комплексной добавкой на их биотехнологические характеристики: подъемную силу и ферментативную активность (зимазная, мальтазная). Подъемную силу дрожжей определяли ускоренным способом. Зимазную и мальтазную активности определяли методом измерения времени, за которое выделяется 10 см3 диоксида углерода при сбраживании дрожжами растворов глюкозы и мальтозы, соответственно. Новизна работы заключается в установлении параметров предварительной активации хлебопекарных дрожжей Saccharomyces сеrеvisiае с использованием пищевой комплексной добавки. Показано, что оптимальная продолжительность предварительной активации дрожжей составляет 20 мин. Предварительная активация прессованных дрожжей способствовала повышению их биотехнологических характеристик: подъемная сила дрожжей возросла на 46,9 %, зимазная активность – на 37,7 %, мальтазна активность – на 13,4 %. Полученные результаты свидетельствуют о перспективности применения предварительной активации дрожжей в питательной среде с пищевой комплексной добавкой при производстве хлебобулочных изделий.

One of the main factors affecting the quality of bread are microbiological and biochemical processes occurring in dough semifinished products as a result of yeast activity. These processes can be controlled by regulating the biotechnological characteristics of yeast, which allows to intensify technological operations of baking production. Baking yeast should have high enzymatic activity, the ability to release carbon dioxide in anaerobic conditions and quickly adapt to changes in the composition of the nutrient medium. These properties of yeast can be improved by pre-activation in nutrient media containing components that intensify the synthesis of fermentation enzymes in yeast cells. The aim of the work was to study the effect of pre-activation of pressed baker's yeast Saccharomyces cerevisiae in nutrient media with food complex additive on their biotechnological characteristics: lifting force and enzymatic activity (zymase, maltase). Yeast lifting force was determined by accelerated method. Zymase and maltase activities were determined by measuring the time for which 10 cm3 of carbon dioxide is released during digestion of glucose and maltose solutions by yeast, respectively. The novelty of the work consists in the establishment of parameters of preliminary activation of baker's yeast Saccharomyces serevisiae with the use of food complex additive. It is shown that the optimal duration of yeast pre-activation is 20 min. Pre-activation of pressed yeast contributed to the increase of their biotechnological characteristics: yeast lifting force increased by 46.9 %, zymase activity - by 37.7 %, maltase activity - by 13.4 %. The obtained results indicate the promising application of yeast pre-activation in nutrient medium with food complex additive in the production of bakery products

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The authors declare that there are no conflicts of interest present.