This article describes the effect of organic acids and ultrasound on the physiological and biochemical properties of yeast, which was used to obtain biologically active peptides. The research featured brewer’s yeast S. cerevisiae W-34/70 cultivated in 11% beer wort. A mix of Krebs cycle acids served as an activator. It included succinic, malic, fumaric, citric, and oxaloacetic acids (1:1:1:1:1). The concentration of the Krebs cycle acids was 1 × 10−10 M/L at 1% to the suspension volume. The ultrasound treatment had an intensity of 10 W/m2 and lasted 3–10 min. The combined effect increased the fermentation activity of the yeast by 98%. The activity of individual biocatalysts of constructive and energy metabolism rose by 108–330%, while that of proteolysis enzymes increased by 15% in comparison with the samples exposed to individual factors. The stimulation increased the rate of amine nitrogen consumption by the yeast. The amount of accumulated amino acids was larger by 80% than in the control, and that of protein larger by 7%. The maximal content of the synthesized protein was reached 1–2 h earlier. The combination of chemical and physical factors intensified the biosynthesis of protein and its intermediates during yeast processing, thus facilitating the subsequent extraction of biologically valuable components.

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Objective: To analyze raw materials used for producing fermented beverages, to assess the possibility of using plant-based raw materials in order to regulate the properties of the finished product. To identify modern trends in the technology of obtaining non-alcoholic fermented beverages.

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Literature data show that flavonoids are involved in the prevention of noncommunicable diseases. To draw upon such data so as to formulate recommendations, one needs flavonoid consumption statistics. This paper seeks to evaluate flavonoid consumption among the workers of a chemical facility and uses data from 24-hour meal reports. The sample contained reports from 480 participants (n = 480, 75% of whom are male; aged 22-69). The flavonoid content of their meals was counted using the USDA and Phenol-Explorer (PE) databases as well as data from literature. The research team quantified the presence of specific flavonoids as well as the total flavonoid content of the diet. As part of the study, we evaluated the flavonoid sources in the total daily consumption, including beverages, fruits, and vegetables. Flavonoids mainly came from tea, fruit, and fruit drinks. The average total flavonoid consumption varied from 226 mg/day in females aged 30 to 39 to 464 mg/day in males of the same age group; regardless of the age category, catechins were the most consumed flavonoids. There was a positive correlation between a person’s degree, job, and daily average flavonoid consumption. This research produced data on the consumption of flavonoids among the workers of a chemical facility that could be of use when making dietary recommendations on such consumption.