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Дата издания
15.04.2024На каком языке издана
ISSN
1735-3033Область исследования
Тип исследования
Аннотация (краткое описание)
Baker's yeast Saccharomyces cerevisiae, belonging to the Ascomycota yeast type and being facultatively anaerobic, plays a key role in ecology, fundamental and evolutionary biology, biotechnology and industrial fermentations, in particular, in the production of fermented food and beverages. S. cerevisiae grows on substrates with a high sugar content and is an important ingredient in flour bakery and confectionery products. This study reveals the fundamental and applied biology of baker's yeast S. cerevisiae and reveals the technological methods of enriching beet molasses with nutrients in order to increase the yield of biomass. Nowadays, as shown in the study, technological methods for enriching beet molasses with nutrients have different solutions. In the technology of S. cerevisiae biomass production, a population of diploid cells is used, since compared with haploid cells they are genetically more stable, characterized by faster and more active metabolism, and larger sizes.DOI
10.22124/cjes.2023.7327Тип публикаций
Практическое значение
The study demonstrates effective methods for enriching beet molasses with nutrients to enhance the growth and biomass yield of Saccharomyces cerevisiae. The results can be applied in industrial yeast production to improve fermentation efficiency, increase biomass productivity, and optimize the manufacture of bakery, confectionery, and other fermented food products. The use of genetically stable diploid yeast strains further contributes to higher production performance and process reliability.Квартиль
Источник квартиля
SCImago (Scopus)Impact Factor
2.36Количество цитирований
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Международные публикации ученых SU
Scopus
Файлы документа
CJES_Volume 22_Issue 2_Pages 499-512.pdf