Enzyme complexes for activating yeast generation and ethanol fermentation

Серба, Елена Михайловна; Оверченко, М.Б.; Shelekhova, N.V.; Игнатова, Н. И.; Pavlova, A. A.

doi:10.21603/2308-4057-2022-1-127-136

Cited by 8 publications

(1 citation statement)

References 33 publications

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“…The analysis and quantification of the ionic composition by CE coupled to a conductometric detector during the optimization of the fermentation process allowed defining the behavior of the yeast activity and metabolism accordingly to the addition of different enzyme complexes to select the optimal enzyme mixture that maximized the ethanol production and minimized the formation of fermentation by‐products. In that way, it was observed that the phytase and protease enzymes promote the accumulation of phosphates and minerals available for yeast metabolism, giving rise to an increase in the ethanol synthesis yield [115]. Another relevant role of CE during the food processing was described by Marcondes et al.…”

Section: Food Processing and Storagementioning

confidence: 99%

Capillary electromigration methods for food analysis and Foodomics: Advances and applications in the period March 2021 to March 2023

Domínguez‐Rodríguez,

Montero,

Herrero

et al. 2023

Electrophoresis

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This work presents a revision of the main applications of capillary electromigration (CE) methods in food analysis and Foodomics. Papers that were published during the period March 2021 to March 2023 are included. The work shows the multiple CE methods that have been developed and applied to analyze different types of molecules in foods and beverages. Namely, CE methods have been applied to analyze amino acids, biogenic amines, heterocyclic amines, peptides, proteins, phenols, polyphenols, pigments, lipids, carbohydrates, vitamins, DNAs, contaminants, toxins, pesticides, additives, residues, small organic and inorganic compounds, and other minor compounds. In addition, new CE procedures to perform chiral separation and for evaluating the effects of food processing as well as the last developments of microchip CE and new applications in Foodomics will be also discussed. The new procedures of CE to investigate food quality and safety, nutritional value, storage, and bioactivity are also included in the present review work.

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Section: Food Processing and Storagementioning

confidence: 99%

Capillary electromigration methods for food analysis and Foodomics: Advances and applications in the period March 2021 to March 2023

Domínguez‐Rodríguez,

Montero,

Herrero

et al. 2023

Electrophoresis

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Compositions of enzyme preparations for targeted modification of multicomponent bran

Vitol,

Meleshkina,

Krikunova

2024

Food systems

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Microbial enzyme preparations (EPs) of the cellulolytic, proteolytic and phytase action, as well as their compositions, allow obtaining quite a wide spectrum of products of hydrolysis of proteins, non-starch polysaccharides and phytin by means of targeted biocatalysis upon action on grain bran. The use of EPs and multienzyme compositions (MECs) is inherently a modern tool for intensification of biochemical processes underlying one or another food technology. At the same time, EPs allow modifying products of processing plant raw materials, in particular cereal, leguminous and oil-bearing crops (deep processing) and obtain valuable feed and food ingredients. Two multienzyme compositions based on domestic and foreign EPs have been developed and scientifically substantiated. Optimal conditions have been determined for conducting enzymatic reactions when using wheat-lentil-flax bran as a substrate. High effectiveness of the developed MECs has been shown: the proportion of reducing substances (RS) in the hydrolysates under study increased compared to the mass fraction of the autolysates of wheat and three-component bran by 2.8 and 2.3 times (MEC‑1) and by 3.5 and 2.7 times (MEC‑2), respectively. The content of soluble protein increased by 4.7 and 3.0 times (MEC‑1) and by 6.4 and 4.2 times (MEC‑2). The proportion of soluble phosphorus increased on average by 3.0–3.5 times when using MEC‑1 and MEC‑2. It has been found by gel-electrophoresis that the fractions containing low-molecular-weight peptides and free amino acids (MW < 1000 Da) in the hydrolysates obtained using MECs exceeded by 3–4 times the corresponding fraction in the hydrolysates obtained under the action of endogenous enzymes (autolysis). With that, according to the HPLC results, the concentration of amino acids that are most valuable in terms of nitrogenous nutrition of yeasts (aspartic acid, arginine) increased on average by 2.5–3.0 times, the concentration of valine by 5 times, histidine and isoleucine by 2.0–2.5 times in the experimental hydrolysates of three-component bran.

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Investigation of metabolic processes of alcohol yeast during the fermentation of buckwheat-corn wort

Serba,

Kryuchkova,

Rimareva

et al. 2024

Food systems

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To expand the range of competitive alcoholic beverages with original organoleptic properties, it is promising to study the use of new types of plant raw materials in grain distillate technologies. The purpose of this work was to establish the influence of the characteristics of the composition of grain wort prepared with the joint use of an alternative raw material source — buck- wheat and corn, which is widely used in alcohol production, on the metabolic processes of the yeast Saccharomyces cerevisiae 985-T and alcoholic fermentation. The objects of the study were buckwheat and corn; enzyme preparations — sources of amylases, xylanases, β-glucanases and proteases; samples of grain wort, mash and mash distillates. The prospects of introducing mixed grain media prepared using non-traditional buckwheat raw materials into the technology of original alcoholic bever- ages are substantiated. It was shown that the use of buckwheat as a source of biocomplete protein, essential amino acids and minerals together with corn containing a high level of starch and a low level of non-starch polysaccharides contributed both to an increase in the yield of alcohol and a change in the quantitative content of secondary metabolites in the composition of volatile impurities. It was found that an increase in the concentration of soluble carbohydrates in the wort and a decrease in its viscosity by 15.5–40.3% occurred due to the inclusion of corn in the composition of the grain mixture, and the enrichment of the wort with nitrogen assimilated by yeast by 19.0–41.8% — as a result adding buckwheat. The optimal ratio of corn and buckwheat in the composition of the grain mixture (7:3) was selected, which made it possible to improve the biochemical and technological parameters of grain must, increase the efficiency of the vital processes of yeast and alcoholic fermentation, ensure an increase in the yield of alcohol by 1.8%, reduce the formation of side metabolites, especially higher alcohols, and change their composition in the direction of increasing the proportion of aldehydes and esters, which can have a positive effect on the organoleptic characteristics of the distillate.

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Enzyme complexes for activating yeast generation and ethanol fermentation

Cited by 8 publications

References 33 publications

Capillary electromigration methods for food analysis and Foodomics: Advances and applications in the period March 2021 to March 2023

Capillary electromigration methods for food analysis and Foodomics: Advances and applications in the period March 2021 to March 2023

Compositions of enzyme preparations for targeted modification of multicomponent bran

Investigation of metabolic processes of alcohol yeast during the fermentation of buckwheat-corn wort

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