The Influence of the Method of Obtaining Extracts From Cereal Bran for the Enzymative Activity of Saccharomyces Cerevisiae W-34/70

Introduction: Reducing the duration of the fermentation of the medium, the accumulation of biomass is an urgent task in the production of fermentation products.The intensification of the must fermentation process is directly related to the activity of the yeast. Cereal bran is an affordable source of biologically valuable substances for yeast (nitrogenous, mineral, vitamins), the extraction of which is possible by various methods.

Purpose: To study the effect of extracts obtained by processing bran (wheat, rye, oat) with ultrasound (US) and enzyme preparations on the fermentation activity of brewer's yeast W-34/70.

Materials and Methods: Processing parameters of aqueous bran suspensions US: power 30–90% of full, duration from 1 to 7 minutes; enzyme preparations (Termamyl 60 L, Ultraflo XL, Alkalase, Ondea pro) - temperature 55 ° C, time from 40 to 120 minutes. The maximum yield of solids and nitrogen of amino acids was revealed after 5 minutes of sonication at an ultrasound power of 70% in rye extract.

Results: The maximum yield of solids and nitrogen of amino acids was revealed after 5 minutes of sonication at an ultrasound power of 70 % in rye extract.The high accumulation of amine nitrogen in the extracts was provided by Alkalase preparations (by 1.4–2 times in relation to the control bran without treatment), Ultraflo XL (by 1.1–2.5 times), Ondea pro (by 1.2–2.3 times), reducing substances — Termamyl (by 1.2–3 times), Ondea pro (by 1.1– 3.8 times), Ultraflo XL (by 1.2–1.7 times). According to the absolute values of the studied parameters, rye and wheat extracts have an advantage for any method of obtaining. The fermentation activity of yeast after 20 minutes of treatment with ultrasonic extracts (rye/oatmeal) is on average 40% higher compared to wheat extract, after aging with enzymatic extracts (Termamyl and Ondea pro) it is 170 % and 260 % higher than control.

Conclusions: The use of bran extracts increases the biocatalytic activity of brewer's yeast W-34/70, which further intensifies the propagation of the culture, nitrogen metabolism in order to obtain bioactive peptides. 

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