EFFECT OF ALFALFA MEDICAGO SATIVA ON VITAL ACTIVITY OF YEAST S. CEREVISIAE

Abstract

Purpose: improvement of biotechnological qualities of baker’s yeast promotes the intensification of fermentation processes, semis maturation, and ultimately the improvement of the quality of final product. Yeasts do not always satisfy the requirements. Therefore studies that are aimed at the intensification of fermentative activity and improvement of the quality of yeasts are interest. The problem of examination of stimulating effect of substances from different nature and origin on the growth and quality of yeasts is not new. One of the methods of intensification of the technological process of yeast production is selection of culture medium by replacement of mineral source of nitrogen with plant-based source. In our opinion, it is suitable to use for this purpose. Methods: in this study, we examined the ability of yeast cells to utilize organic nitrogen from a plant-based source of protein such as alfalfa granules. The use of this method allowed us to carve out the optimal components of the nutrient medium, which has provided the yeast with improved quality indicators. Results: we examined the effect of alfalfa as a source of nitrogen on the vital activity of yeast S. cerevisiae. Discussion: Alfalfa granules can be used in a cultural medium for barm yeast cultivation on a production scale.