Open AccessSELECTION OF ACTIVE YEAST STRAINS FOR FERMENTED BEVERAGES FROM PLANT MATERIALS
Author(s) -
A. Saparbekova,
Anam Latif,
Z. R. Akhmedova
Publication year - 2020
Publication title -
doklady nacionalʹnoj akademii nauk respubliki kazahstan
Language(s) - English
Resource type - Journals
eISSN - 2518-1483
pISSN - 2224-5227
DOI - 10.32014/2020.2518-1483.135
Subject(s) - saccharomyces cerevisiae , sugar , food science , yeast , fermentation , saccharomyces , chemistry , biology , biochemistry
Fresh juices obtained under sterile conditions, including pomegranate juice, cherries, cherries, red grapes, watermelon juice, beetroot juice, sugar cargo, as well as flushes from the surface of juice-containing berries growing in the Turkestan region were used as sources of yeast cultures. Of 180 isolated yeast species, the majority are Saccharomyces - 159, 71 pure cultures are the most typical for the region and suitable for fermentation.A subsequent study of the morphological characteristics of cells, physiological and biochemical properties, clarification of antagonistic activity, and resistance to antibiotics made it possible for further selection of strains. The most highly active and appropriate by technological parameters were selected: Saccharomyces cerevisiae Al-06 (from grapes), Saccharomyces cerevisiae Gl -8 (from sugar sorghum juice) and Saccharomyces cerevisiae-Az-12 (from pomegranate juice). Thus, the analyzes showed the possibility of using plant materials not only as freshly squeezed juice of pomegranate, cherry, grape, watermelon juice, sugar cargo, but also as sources of active yeast.