Open AccessThe Effect of Chalcones and Flavanones on Zymase Fermentation of Saccharomyces cerevisiae
Author(s) -
S. E. Sinyutina,
A. G. Shubina,
Laura Rosenblum
Publication year - 2021
Publication title -
vestnik tambovskogo gosudarstvennogo tehničeskogo universiteta
Language(s) - English
Resource type - Journals
eISSN - 2542-1409
pISSN - 0136-5835
DOI - 10.17277/vestnik.2021.03.pp.442-448
Subject(s) - saccharomyces cerevisiae , fermentation , yeast , saccharomyces , candida albicans , chemistry , biochemistry , food science , biology , microbiology and biotechnology
The biological activity of seven chalcones and six flavanones in yeasts of the Saccharomycetaceae family has been investigated. It has been shown that 2',4'-dihydroxychalcone, 2',4'-dihydroxy-5'-ethylchalcone, 7-hydroxy-6-ethylflavanone, 7-hydroxy-6-n-hexylflavanone, 7-methoxy-6-tert-butylflavanone at a concentration of 50...100 μmol/l suppresses the metabolism of the yeast cell and reduces the zymase fermentation of Saccharomyces cerevisiae. It was found that the investigated flavanomes have no biological activity in relation to Candida albicans.