Yeast activation methods used in fermentation industries

Abstract

The reasons why it is practically impossible to maintain optimal conditions for the development of cultural yeast populations under production conditions are briefly substantiated. A simplified classification of yeast activation methods is given: chemical, physical, and combined. In each of the mentioned groups, the varieties of the proposed technological methods and the modes of their implementation are considered. Experimental data obtained in recent years on the influence of the sound in the audible range (20–20,000 Hz) and light in the visible range on the development of Saccharomyces cerevisiae yeast used in brewing are presented. An attempt made to compare the effectiveness of various ways to improve technological indicators: the increase in the total titer of cells, the percentage of nonviable cells, the accumulation of ethyl alcohol.