Activation of alcohol yeast

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dc.citation.conference7th International youth science forum «Litteris et Artibus»
dc.citation.epage84
dc.citation.journalTitleLitteris et Artibus : матеріали
dc.citation.spage83
dc.contributor.affiliationLviv Polytechnic National University
dc.contributor.authorPalianytsia, Liubov
dc.contributor.authorBerezovska, Natalia
dc.contributor.authorKosiv, Ruslana
dc.contributor.authorPikh, Zorian
dc.contributor.authorKharandiuk, Tetiana
dc.coverage.placenameЛьвів
dc.coverage.placenameLviv
dc.coverage.temporal23–25 листопада 2017 року
dc.coverage.temporal23–25 November, 2017
dc.date.accessioned2018-04-12T13:06:24Z
dc.date.available2018-04-12T13:06:24Z
dc.date.created2017-12-23
dc.date.issued2017-12-23
dc.description.abstractThe influence of alcoholic yeast treatment with electrochemically activated water (EAW) on their enzymatic activity in the fermentation and generation, improve their physiological state was investigated. The obtained results showed that catholyte has the greatest effect on alcoholic yeast activity. The use of electrochemically activated water in alcohol production can reduce the duration of the biotechnological process and increase the finished product yield.
dc.format.extent83-84
dc.format.pages2
dc.identifier.citationActivation of alcohol yeast / Liubov Palianytsia, Natalia Berezovska, Ruslana Kosiv, Zorian Pikh, Tetiana Kharandiuk // Litteris et Artibus : proceedings, 23–25 November, 2017. — Lviv : Lviv Polytechnic Publishing House, 2017. — P. 83–84. — (6th International academic conference «Chemistry & chemical technology 2017» (CCT-2017)).
dc.identifier.citationenActivation of alcohol yeast / Liubov Palianytsia, Natalia Berezovska, Ruslana Kosiv, Zorian Pikh, Tetiana Kharandiuk // Litteris et Artibus : proceedings, 23–25 November, 2017. — Lviv : Lviv Polytechnic Publishing House, 2017. — P. 83–84. — (6th International academic conference «Chemistry & chemical technology 2017» (CCT-2017)).
dc.identifier.isbn978-966-941-108-2
dc.identifier.urihttps://ena.lpnu.ua/handle/ntb/40482
dc.language.isoen
dc.publisherВидавництво Львівської політехніки
dc.publisherLviv Polytechnic Publishing House
dc.relation.ispartofLitteris et Artibus : матеріали, 2017
dc.relation.ispartofLitteris et Artibus : proceedings, 2017
dc.relation.references[1] K. Hanaoka, "Antioxidant effects of reduced water produced by electrolysis of sodium chloride solutions," Journal of Applied Electrochemistry, vol.31, pp.1307–1313, 2001.
dc.relation.references[2] C. Kim, Y. C. Hung, R. E. Brackett “Roles of oxidation-reduction potential in electrolyzed oxidizing and chemically modified water for the inactivation of food-related pathogens”, Journal of Food Protection, vol. 63 (1), pp. 19-24, 2000.
dc.relation.references[3] Mi-Ja Kim, Hee Jung Kyung, Yoon Kyung Uhm, Leem Kang-Hyun, Kim Hye Kyung, "Preservative effect of electrolyzed reduced water on pancreatic β-Cell mass in diabetic db/db mice", Biological & Pharmaceutical Bulletin, vol. 30(2), pp. 234-236,2007.
dc.relation.references[4] Li Y., Nishimura T., Teruya K. et al., “Protective mechanism of reduced water against alloxan-induced pancreatic β-cell damage: Scavenging effect against reactive oxygen species”, Cytotechnology, .vol 40,pp. 139–149, 2002.
dc.relation.references[5] M. Y. Lee, Y. K. Kim, K. K. Ryoo, Y. B. Lee, E. J. Park, M. Y.Lee, "Electrolyzed-reduced water protects against oxidative damage to DNA, RNA and protein", Appl. Biochem. Biotechnol., vol. 135(2),pp. 133-144, 2006.
dc.relation.referencesen[1] K. Hanaoka, "Antioxidant effects of reduced water produced by electrolysis of sodium chloride solutions," Journal of Applied Electrochemistry, vol.31, pp.1307–1313, 2001.
dc.relation.referencesen[2] C. Kim, Y. C. Hung, R. E. Brackett "Roles of oxidation-reduction potential in electrolyzed oxidizing and chemically modified water for the inactivation of food-related pathogens", Journal of Food Protection, vol. 63 (1), pp. 19-24, 2000.
dc.relation.referencesen[3] Mi-Ja Kim, Hee Jung Kyung, Yoon Kyung Uhm, Leem Kang-Hyun, Kim Hye Kyung, "Preservative effect of electrolyzed reduced water on pancreatic β-Cell mass in diabetic db/db mice", Biological & Pharmaceutical Bulletin, vol. 30(2), pp. 234-236,2007.
dc.relation.referencesen[4] Li Y., Nishimura T., Teruya K. et al., "Protective mechanism of reduced water against alloxan-induced pancreatic β-cell damage: Scavenging effect against reactive oxygen species", Cytotechnology, .vol 40,pp. 139–149, 2002.
dc.relation.referencesen[5] M. Y. Lee, Y. K. Kim, K. K. Ryoo, Y. B. Lee, E. J. Park, M. Y.Lee, "Electrolyzed-reduced water protects against oxidative damage to DNA, RNA and protein", Appl. Biochem. Biotechnol., vol. 135(2),pp. 133-144, 2006.
dc.rights.holder© Національний університет “Львівська політехніка”, 2017
dc.subjectyeast
dc.subjectenzymatic activity
dc.subjectalcoholic fermentation
dc.subjectelectrochemically activated water
dc.subjectcatholyte
dc.subjectanolyte
dc.titleActivation of alcohol yeast
dc.typeConference Abstract

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