title: ÐÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ðµ Ð²Ð»Ð¸ÑÐ½Ð¸Ñ Ð°ÐºÑÐ¸Ð²Ð°ÑÐ¾ÑÐ¾Ð² ÑÐ¾ÑÑÐ° Ð½Ð° Ð±Ð¸Ð¾ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ðµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸ Ð´ÑÐ¾Ð¶Ð¶ÐµÐ¹ Saccharomyces cerevisiae Ð² ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ñ Ð»ÐµÐ±Ð¾Ð¿ÐµÑÐµÐ½Ð¸Ñ
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð±Ð°ÐºÐ°Ð»Ð°Ð²ÑÐ°
titleType: Subtitle
title: Study of the influence of growth activators on the biotechnological parameters of the yeast Saccharomyces cerevisiae in baking technology
Creators: name: ÐÐ¾ÑÐ¶ÐµÐ»ÑÐ½ÑÐº, ÐÐ»Ð¸Ð·Ð°Ð²ÐµÑÐ°
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2025
Subjects: Ð°ÐºÑÐ¸Ð²Ð°ÑÐ¾ÑÑ ÑÐ¾ÑÑÐ°
Ð°ÑÐµÑÐ¾Ð»Ð°
ÑÐ½ÑÐ°ÑÐ½Ð°Ñ ÐºÐ¸ÑÐ»Ð¾ÑÐ°
Ñ Ð»ÐµÐ±Ð¾Ð¿ÐµÑÐµÐ½Ð¸Ðµ
growth activators
acerola
succine acid
bread bakery

description: ÐÐ°Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¿Ð¾ÑÐ²ÑÑÐµÐ½Ð° Ð¸Ð·ÑÑÐµÐ½Ð¸Ñ Ð²Ð»Ð¸ÑÐ½Ð¸Ñ Ð°ÐºÑÐ¸Ð²Ð°ÑÐ¾ÑÐ¾Ð² ÑÐ¾ÑÑÐ°, ÑÐ°ÐºÐ¸Ñ ÐºÐ°Ðº Ð°ÑÐµÑÐ¾Ð»Ð° (Malpighia emarginata) Ð¸ ÑÐ½ÑÐ°ÑÐ½Ð°Ñ ÐºÐ¸ÑÐ»Ð¾ÑÐ° (Ð±ÑÑÐ°Ð½Ð´Ð¸Ð¾Ð²Ð°Ñ ÐºÐ¸ÑÐ»Ð¾ÑÐ°), ÑÐ¿Ð¾ÑÐ¾Ð±Ð½ÑÑ Ð¾Ð±ÐµÑÐ¿ÐµÑÐ¸ÑÑ Ð¾Ð¿ÑÐ¸Ð¼Ð°Ð»ÑÐ½ÑÐµ ÑÑÐ»Ð¾Ð²Ð¸Ñ Ð´Ð»Ñ ÑÐ¾ÑÑÐ° Ð¸ Ð°ÐºÑÐ¸Ð²Ð½Ð¾ÑÑÐ¸ Ð´ÑÐ¾Ð¶Ð¶ÐµÐ¹. ÐÐ°Ð´Ð°ÑÐ¸, ÐºÐ¾ÑÐ¾ÑÑÐµ ÑÐµÑÐ°Ð»Ð¸ÑÑ Ð² ÑÐ¾Ð´Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ: - Ð¸Ð·ÑÑÐµÐ½Ð¸Ðµ ÑÐµÐ¾ÑÐµÑÐ¸ÑÐµÑÐºÐ¸Ñ Ð°ÑÐ¿ÐµÐºÑÐ¾Ð² (Ð¾ÑÐµÑÐµÑÑÐ²ÐµÐ½Ð½ÑÐµ Ð¸ÑÑÐ¾ÑÐ½Ð¸ÐºÐ¸ Ð»Ð¸ÑÐµÑÐ°ÑÑÑÑ Ð¸ Ð½Ð°ÑÑÐ½ÑÐµ Ð¿ÑÐ±Ð»Ð¸ÐºÐ°ÑÐ¸Ð¸ Ð·Ð°ÑÑÐ±ÐµÐ¶Ð½ÑÑ Ð°Ð²ÑÐ¾ÑÐ¾Ð² Ð¿Ð¾ ÑÐµÐ¼Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ) - Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð¸Ðµ ÑÐºÑÐ¿ÐµÑÐ¸Ð¼ÐµÐ½ÑÐ°Ð»ÑÐ½ÑÑ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ð¹, Ð½Ð°Ð¿ÑÐ°Ð²Ð»ÐµÐ½Ð½ÑÑ Ð½Ð° Ð²ÑÑÐ²Ð»ÐµÐ½Ð¸Ðµ Ð·Ð°ÐºÐ¾Ð½Ð¾Ð¼ÐµÑÐ½Ð¾ÑÑÐµÐ¹ Ð¼ÐµÐ¶Ð´Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð°ÐºÑÐ¸Ð²Ð°ÑÐ¾ÑÐ¾Ð² ÑÐ¾ÑÑÐ° Ð¸ Ð¸Ñ Ð²Ð»Ð¸ÑÐ½Ð¸ÐµÐ¼ Ð½Ð° Ð±Ð¸Ð¾ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ðµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸ ÑÐ»ÐµÐ±Ð¾Ð¿ÐµÐºÐ°ÑÐ½ÑÑ Ð´ÑÐ¾Ð¶Ð¶ÐµÐ¹. ÐÐ±ÑÐµÐºÑ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ â ÑÐ»ÐµÐ±Ð¾Ð¿ÐµÐºÐ°ÑÐ½ÑÐµ Ð´ÑÐ¾Ð¶Ð¶Ð¸ Saccharomyces cerevisiae. Ð ÑÐ¾Ð´Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð±ÑÐ»Ð° ÑÑÑÐ°Ð½Ð¾Ð²Ð»ÐµÐ½Ð° ÑÑÑÐµÐºÑÐ¸Ð²Ð½Ð¾ÑÑÑ Ð¿ÑÐ¸Ð¼ÐµÐ½ÐµÐ½Ð¸Ñ Ð¿Ð¾ÑÐ¾ÑÐºÐ° Ð°ÑÐµÑÐ¾Ð»Ñ Ð¸ ÑÐ½ÑÐ°ÑÐ½Ð¾Ð¹ ÐºÐ¸ÑÐ»Ð¾ÑÑ Ð² ÐºÐ°ÑÐµÑÑÐ²Ðµ Ð°ÐºÑÐ¸Ð²Ð°ÑÐ¾ÑÐ° ÑÐ¾ÑÑÐ° Ð´Ð»Ñ Ð´ÑÐ¾Ð¶Ð¶ÐµÐ¹ Saccharomyces cerevisiae. ÐÐ¾Ð»ÑÑÐµÐ½Ð½ÑÐµ Ð´Ð°Ð½Ð½ÑÐµ Ð¿ÑÐ¾Ð´ÐµÐ¼Ð¾Ð½ÑÑÑÐ¸ÑÐ¾Ð²Ð°Ð»Ð¸ ÑÐ²ÐµÐ»Ð¸ÑÐµÐ½Ð¸Ðµ ÑÐºÐ¾ÑÐ¾ÑÑÐ¸ ÑÐ°Ð·Ð¼Ð½Ð¾Ð¶ÐµÐ½Ð¸Ñ Ð´ÑÐ¾Ð¶Ð¶ÐµÐ¹, ÑÐ»ÑÑÑÐµÐ½Ð¸Ðµ Ð±ÑÐ¾Ð´Ð¸Ð»ÑÐ½Ð¾Ð¹ Ð°ÐºÑÐ¸Ð²Ð½Ð¾ÑÑÐ¸ Ð¸ Ð¿Ð¾Ð²ÑÑÐµÐ½Ð¸Ðµ ÑÑÐ°Ð±Ð¸Ð»ÑÐ½Ð¾ÑÑÐ¸ Ð±Ð¸Ð¾ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ñ Ð¿ÑÐ¾ÑÐµÑÑÐ¾Ð², ÐºÐ¾ÑÐ¾ÑÑÐµ Ð¾ÑÐµÐ½Ñ Ð²Ð°Ð¶Ð½Ñ Ð¿ÑÐ¸ Ð·Ð°Ð¼ÐµÑÐµ ÑÐµÑÑÐ°. ÐÑÐ¸ Ð½Ð°Ð¿Ð¸ÑÐ°Ð½Ð¸Ð¸ Ð»Ð¸ÑÐµÑÐ°ÑÑÑÐ½Ð¾Ð³Ð¾ Ð¾Ð±Ð·Ð¾ÑÐ° Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð»Ð¸ÑÑ ÑÐ»ÐµÐ´ÑÑÑÐ¸Ðµ Ð±Ð°Ð·Ñ Ð´Ð°Ð½Ð½ÑÑ: PubMed. Ð¡ÑÐ°ÑÐ¸ÑÑÐ¸ÑÐµÑÐºÑÑ Ð¾Ð±ÑÐ°Ð±Ð¾ÑÐºÑ ÑÐºÑÐ¿ÐµÑÐ¸Ð¼ÐµÐ½ÑÐ°Ð»ÑÐ½ÑÑ Ð´Ð°Ð½Ð½ÑÑ Ð¾ÑÑÑÐµÑÑÐ²Ð»ÑÐ»Ð¸ Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð¿Ð°ÐºÐµÑÐ° Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼: Microsoft Excel, Microsoft Word.
description: This work is devoted to the study of such growth agents as acerola (Malpighia emarginata) and succinic acid (butanedioic acid), which can provide optimal conditions for the growth and activity of yeast. The tasks that were solved during the study: - study of theoretical aspects (domestic literature sources and scientific publications of foreign authors on the research topic) - conducting experimental studies aimed at identifying patterns between the use of growth activators and their influence on the biotechnological parameters of bakers yeast. The object of study is the yeast of the species Saccharomyces cerevisiae. During the study, it was found that: the experimental part of the work confirmed the effectiveness of using acerola powder and succinic acid as a growth activator for the yeast Saccharomyces cerevisiae. The data obtained demonstrated an increase in the rate of yeast reproduction, an improvement in fermentation activity and an increase in the stability of biochemical processes, which are very important when kneading dough. When writing the literary review, the following databases were used: PubMed. Statistical processing of experimental data was carried out using a software package: Microsoft Word, Microsoft Excel.