Spelta wheat as a component of the medium for yeast growing

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dc.citation.epage68
dc.citation.issue1
dc.citation.spage64
dc.contributor.affiliationНаціональний університет “Львівська політехніка”
dc.contributor.affiliationLviv Polytechnic National University
dc.contributor.authorПаляниця, Л. Я.
dc.contributor.authorБерезовська, Н. І.
dc.contributor.authorКосів, Р. Б.
dc.contributor.authorPalianytsia, L. Ya.
dc.contributor.authorBerezovska, N. I.
dc.contributor.authorKosiv, R. B.
dc.coverage.placenameLviv
dc.coverage.placenameLviv
dc.date.accessioned2020-02-28T13:09:24Z
dc.date.available2020-02-28T13:09:24Z
dc.date.created2019-02-28
dc.date.issued2019-02-28
dc.description.abstractУ статті запропоновано використання зерна спельти як компонента живильного середовища для вирощування дріжджів, що також розширює ринок альтернативних зернових культур. Одержано кращі експериментальні результати вирощування дріжджів у суслі зі спельти порівняно з пшеничним суслом. Це пов’язано з хімічним складом сусла. Результати роботи свідчать, що швидкість розмноження дріжджів у спельтовому суслі є вищою, ніж у пшеничному суслі. Досліджено біосинтетичну активність двох штамів дріжджів у спельтовому та пшеничному суслі. Показана можливість ефективного вирощування дріжджів у суслі зі спельти з метою їх використання в технології спирту.
dc.description.abstractThis article demonstrates a new possibility to use spelt as a component of the medium for yeast growing and also furthers expands the market of alternative cereals The best experimental results of the study of the yeast growing in spelta worts compared to control common wheat wort were obtained. This is due to the chemical composition of the wort. These results suggest that the rate of yeast growth in spelta wort is greater than in common wheat wort. The biosynthetic activity of two strains of yeast in the spelta wort and wheat wort was investigated. Possibility of effective growing of yeast in spelta wort with the purpose of their using in alcohol technology was shown.
dc.format.extent64-68
dc.format.pages5
dc.identifier.citationPalianytsia L. Ya. Spelta wheat as a component of the medium for yeast growing / L. Ya. Palianytsia, N. I. Berezovska, R. B. Kosiv // Chemistry, Technology and Application of Substances. — Lviv : Lviv Politechnic Publishing House, 2019. — Том 2. — № 1. — С. 64–68.
dc.identifier.citationenPalianytsia L. Ya. Spelta wheat as a component of the medium for yeast growing / L. Ya. Palianytsia, N. I. Berezovska, R. B. Kosiv // Chemistry, Technology and Application of Substances. — Lviv : Lviv Politechnic Publishing House, 2019. — Vol 2. — No 1. — P. 64–68.
dc.identifier.urihttps://ena.lpnu.ua/handle/ntb/46358
dc.language.isoen
dc.publisherLviv Politechnic Publishing House
dc.relation.ispartofChemistry, Technology and Application of Substances, 1 (2), 2019
dc.relation.references1. Bajrakhtar V. M. (2010). Selection of promising yeast Saccharomyces cerevisiae for biotechnological purposes. Scientific reports of NULES of Ukraine, 3 (19). Retrieved from.
dc.relation.references2. Stambuk, B. U., Dunn, B., Alves Jr, S. L., Eduarda, H., D. and Gavin, S. (2009). Industrial fuel ethanol yeasts contain adaptive copy number changes in genes involved in vitamin B1 and B6 biosynthesis. Genome Res., 19(12): 2271–2278. doi: 10.1101/gr.094276.109.
dc.relation.references3. Alfenore, S., Molina-Jouve, C., Guillouet, S., Uribelarrea, J-L, Goma, G., Benbadis, L. (2002). Improving ethanol production and viability of Saccharomyces cerevisiae by a vitamin feeding strategy during fed-batch process. Appl Microbiol Biotechnol., 60 (1-2):67–72, DOI: 10.1007/s00253-002-1092-7.
dc.relation.references4. Feldmann H. (2010). Yeast: Molecular and Cell Biology. Wiley-Blackwell.
dc.relation.references5. Salari R., Salari R. (2017). Investigation of the Best Saccharomyces cerevisiae Growth Condition.. Electron Physician, 9(1): 3592–3597, doi: 10.19082/3592.
dc.relation.references6. Beney, L., Marechal, P., Gervais, P., Beney, L., Marechal, P., Gervais, P. (2001) Coupling effects of osmotic pressure and temperature on the viability of Saccharomyces cerevisiae. Applied Microbiology and Biotechnology, 56 (3-4): 513–516.
dc.relation.references7. Lin YenHan, Chien WanShan, Duan KowJen, Chang, P. R. (2011). Effect of aeration timing and interval during very-high-gravity ethanol fermentation. Process Biochemistry, 46(4):1025-1028, DOI:10.1016/j. procbio.2011.01.003.
dc.relation.references8. Jørgensen, H. (2009). Effect of nutrients on fermentation of pretreated wheat straw at very high dry matter content by Saccharomyces cerevisiae. Appl Biochem Biotechnol. 153(1-3):44-57. doi:10.1007/s12010-008-8456-0.
dc.relation.references9. Lacko-Bartosova, M., Korczyk-Szabo J., Razny, R. (2010). Triticum spelta - a specialty grain for ecological farming systems. Research Journal of Agricultural Science, 42 (1), 143–147. Retrieved from
dc.relation.references10. Wilson, J. D., Bechtel, D. B., Wilson, G. W. T. Seib P. A. (2008). Bread Quality of Spelt Wheat and Its Starch / Cereal Chem.,85(5), 629-638. Retrieved from.
dc.relation.references11. Marconi, E., Carcea, M., Schiavone M., Cubadda R. (2002). Spelt (Triticum spelta L.) pasta quality: combined effect of flour properties and drying conditions. Cereal Chem., 79 (5), 634–639.
dc.relation.references12. Pankiv, N., Palianytsia, L, Kosiv, R., Berezovska, N. (2014). Fermentation of Grain Mash Obtained from Activated Water. Eastern-European Journal of Eenterprise Technologies, 11 (71), 13–16.
dc.relation.references13. Semenova, A., Pysarets, O., Drobot V. (2016). The comparison of carbohydrate-amylase complexes of wheat and spelt flour. Food Resourses, 25, 178-182.
dc.relation.references14. Stankevych, G., Kats, A., Vasyliev, S. Investigation of Hygroscopic Properties of the Spelt Grain (2018). Technology Audit and Production Reserves. 5/3(43), DOI: 10.15587/2312-8372.2018.146600.
dc.relation.references15. Majewska, K., Dąbkowska, E., Grabowska, E., Tyburski, J., Czaplicki S. (2018, May). Composition of fatty acids in dark flour from spelt and common wheat grain grown organically in Poland Polish Journal of Natural Science, 33(1). Retrieved from.
dc.relation.references16. Gałkowska, D., Witczak, T., Korus, J. Juszczak L. (2014). Characterization of Some Spelt Wheat Starches as a Renewable. Biopolymeric Material, ID 361069, 9. Retrieved from http://dx. doi.org/10.1155/2014/361069.
dc.relation.referencesen1. Bajrakhtar V. M. (2010). Selection of promising yeast Saccharomyces cerevisiae for biotechnological purposes. Scientific reports of NULES of Ukraine, 3 (19). Retrieved from.
dc.relation.referencesen2. Stambuk, B. U., Dunn, B., Alves Jr, S. L., Eduarda, H., D. and Gavin, S. (2009). Industrial fuel ethanol yeasts contain adaptive copy number changes in genes involved in vitamin B1 and B6 biosynthesis. Genome Res., 19(12): 2271–2278. doi: 10.1101/gr.094276.109.
dc.relation.referencesen3. Alfenore, S., Molina-Jouve, C., Guillouet, S., Uribelarrea, J-L, Goma, G., Benbadis, L. (2002). Improving ethanol production and viability of Saccharomyces cerevisiae by a vitamin feeding strategy during fed-batch process. Appl Microbiol Biotechnol., 60 (1-2):67–72, DOI: 10.1007/s00253-002-1092-7.
dc.relation.referencesen4. Feldmann H. (2010). Yeast: Molecular and Cell Biology. Wiley-Blackwell.
dc.relation.referencesen5. Salari R., Salari R. (2017). Investigation of the Best Saccharomyces cerevisiae Growth Condition.. Electron Physician, 9(1): 3592–3597, doi: 10.19082/3592.
dc.relation.referencesen6. Beney, L., Marechal, P., Gervais, P., Beney, L., Marechal, P., Gervais, P. (2001) Coupling effects of osmotic pressure and temperature on the viability of Saccharomyces cerevisiae. Applied Microbiology and Biotechnology, 56 (3-4): 513–516.
dc.relation.referencesen7. Lin YenHan, Chien WanShan, Duan KowJen, Chang, P. R. (2011). Effect of aeration timing and interval during very-high-gravity ethanol fermentation. Process Biochemistry, 46(4):1025-1028, DOI:10.1016/j. procbio.2011.01.003.
dc.relation.referencesen8. Jørgensen, H. (2009). Effect of nutrients on fermentation of pretreated wheat straw at very high dry matter content by Saccharomyces cerevisiae. Appl Biochem Biotechnol. 153(1-3):44-57. doi:10.1007/s12010-008-8456-0.
dc.relation.referencesen9. Lacko-Bartosova, M., Korczyk-Szabo J., Razny, R. (2010). Triticum spelta - a specialty grain for ecological farming systems. Research Journal of Agricultural Science, 42 (1), 143–147. Retrieved from
dc.relation.referencesen10. Wilson, J. D., Bechtel, D. B., Wilson, G. W. T. Seib P. A. (2008). Bread Quality of Spelt Wheat and Its Starch, Cereal Chem.,85(5), 629-638. Retrieved from.
dc.relation.referencesen11. Marconi, E., Carcea, M., Schiavone M., Cubadda R. (2002). Spelt (Triticum spelta L.) pasta quality: combined effect of flour properties and drying conditions. Cereal Chem., 79 (5), 634–639.
dc.relation.referencesen12. Pankiv, N., Palianytsia, L, Kosiv, R., Berezovska, N. (2014). Fermentation of Grain Mash Obtained from Activated Water. Eastern-European Journal of Eenterprise Technologies, 11 (71), 13–16.
dc.relation.referencesen13. Semenova, A., Pysarets, O., Drobot V. (2016). The comparison of carbohydrate-amylase complexes of wheat and spelt flour. Food Resourses, 25, 178-182.
dc.relation.referencesen14. Stankevych, G., Kats, A., Vasyliev, S. Investigation of Hygroscopic Properties of the Spelt Grain (2018). Technology Audit and Production Reserves. 5/3(43), DOI: 10.15587/2312-8372.2018.146600.
dc.relation.referencesen15. Majewska, K., Dąbkowska, E., Grabowska, E., Tyburski, J., Czaplicki S. (2018, May). Composition of fatty acids in dark flour from spelt and common wheat grain grown organically in Poland Polish Journal of Natural Science, 33(1). Retrieved from.
dc.relation.referencesen16. Gałkowska, D., Witczak, T., Korus, J. Juszczak L. (2014). Characterization of Some Spelt Wheat Starches as a Renewable. Biopolymeric Material, ID 361069, 9. Retrieved from http://dx. doi.org/10.1155/2014/361069.
dc.relation.urihttp://dx
dc.subjectспельта
dc.subjectпшениця звичайна
dc.subjectсусло
dc.subjectсередовище
dc.subjectферменти
dc.subjectдріжджі
dc.subjectвирощування
dc.subjectspelta
dc.subjectcommon wheat
dc.subjectwort
dc.subjectmedium
dc.subjectenzymes
dc.subjectyeast
dc.subjectgrowing
dc.titleSpelta wheat as a component of the medium for yeast growing
dc.title.alternativeСпельта як компонент поживного середовища для вирощування дріжджів
dc.typeArticle

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Chemistry, Technology and Application of Substances. – 2019. – Vol. 2, No. 1