PECULIARITIES OF GROWTH PARAMETERS OF $SACCHAROMYCES~CEREVISIAE$ UNDER DIFFERENT CONDITIONS

Abstract

Saccharomyces cerevisiae is an essential component of human civilization because of its extensive use in food industry. At the point of industrial usage it is very important to get large amount of biomass but many factors causes yeast's viability loss and death. The aim of this work was to study the peculiarities of growth parameters – specific growth rate (SGR, μ, growth yield) of S. cerevisiae wine and beer strains under different external conditions, as well as pH and oxidation-reduction potential (ORP) changes during growth. It was shown that under aerobic cultivation, the conditions 30℃ and pH 6.5 are more favorable for the growth of 2 strains (ATCC 9804, μ = 0.398; ATCC 13007, μ = 0.407), where they can enhance the biomass, and under microaerobic conditions the pH 5.0 and 37℃ are more favorable (ATCC 9804, μ = 0.35; ATCC 13007, μ = 0.436). During aerobic conditions, lower ORP values are established which did not depend on growth temperature and external pH. Under microaerobic conditions until the establish¬ment of the stationary phase (24 h) pH dependent changes of ORP were established. Obtained results will help to clarify the biochemical, biophysical and bioenergetic phenomena of yeast survival that can enhance the biomass growth and yield and thus applied industrial scale.