Development of a Method for Obtaining a New Yeast Strain for the Alcohol Industry

Introduction: The alcohol industry is a biotechnological sector based on the use of Saccharomyces yeast, whose main goal is to convert the substrate of the nutrient medium into alcohol. One way to intensify such technological stages as yeast generation and fermentation is to search for new promising yeast strains adapted to local raw materials.

Purpose: To develop a method for obtaining a new strain of alcohol yeast for fermenting triticale grain, possessing high fermentation activity and thermotolerant properties.

Materials and Methods: The study focuses on the Saccharomyces cerevisiae production yeast selected from the stationary growth phase from pure culture apparatus at the Bashspirt distillery. The study was conducted using the Nordberg NU 20 ultrasonic installation with an ultrasonic wave frequency of 22 kHz. Triticale winter wheat variety Bashkirskaya Korotkostebel’naya was used to prepare the wort. Its physicochemical composition was studied and the wort was prepared using a mechanical-enzymatic scheme at a mini-distillery installation in the training and production laboratory of Bashkir State Agrarian University. A combined Pasteur and Koch method, involving multistage culture dilution and inoculation on solid nutrient media, was used for the isolation and propagation of pure cultures. The obtained yeast strains were identified and patent-deposited in the Russian National Collection of Industrial Microorganisms of Bioresource Center  at the Kurchatov Institute National Research Center.

Results: Based on the conducted research, a method for obtaining a new strain of Saccharomyces cerevisiae alcohol yeast UZ-55 using ultrasound and yeast extract was developed.

Сonclusion: The developed strain allows for a 2.05 % increase in alcohol yield and a 1.19 times reduction in the amount of impurities in the mature mash compared to the control at elevated fermentation temperatures of 33–37 °C.

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