title: ÐÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ðµ Ð²Ð»Ð¸ÑÐ½Ð¸Ñ Ð¼Ð¸ÐºÑÐ¾Ð²Ð¾Ð´Ð¾ÑÐ¾ÑÐ»ÐµÐ¹ Ð¡hlorella Ð¸ Spirulina Ð½Ð° Ð±ÑÐ¾Ð´Ð¸Ð»ÑÐ½ÑÑ Ð°ÐºÑÐ¸Ð²Ð½Ð¾ÑÑÑ Ð´ÑÐ¾Ð¶Ð¶ÐµÐ¹ Saccharomyces cerevisiae
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 effect of microalgae Ð¡hlorella and Spirulina on the fermentation activity of Saccharomyces cerevisiae yeast
Creators: name: Ð¢Ð°Ð½ ÐÐ¸Ñ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: 2020
Subjects: Saccharomyces cerevisiae
Ð¡hlorella sorokiniana
Spirulina platensis
Ð±ÑÐ¾Ð´Ð¸Ð»ÑÐ½Ð°Ñ Ð°ÐºÑÐ¸Ð²Ð½Ð¾ÑÑÑ
Ð°ÐºÑÐ¸Ð²Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ðµ Ð¼ÐµÑÐ°Ð±Ð¾Ð»Ð¸Ð·Ð¼Ð°
Chlorella sorokiniana
fermentation activity
metabolism activation

description: ÐÐ° 82 Ñ., 35 ÑÐ¸ÑÑÐ½ÐºÐ¾Ð², 13 ÑÐ°Ð±Ð»Ð¸ÑÑ, 3 Ð¿ÑÐ¸Ð»Ð¾Ð¶ÐµÐ½Ð¸Ð¹ ÐÐ°Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¿Ð¾ÑÐ²ÑÑÐµÐ½Ð° Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð±ÑÐ¾Ð´Ð¸Ð»ÑÐ½ÑÑ Ð°ÐºÑÐ¸Ð²Ð½Ð¾ÑÑÐ¸ Ð´ÑÐ¾Ð¶Ð¶ÐµÐ¹ Saccharomyces cerevisiae Ð¿ÑÐ¸ Ð²Ð»Ð¸ÑÐ½Ð¸Ð¸ Ð±Ð¸Ð¾Ð¼Ð°ÑÑÑ Ð²Ð¾Ð´Ð¾ÑÐ¾ÑÐ»ÐµÐ¹ Chlorella Ð¸ Spirulina Ð² ÑÐ°Ð·Ð»Ð¸ÑÐ½Ð¾Ð¹ ÐºÐ¾Ð½ÑÐµÐ½ÑÑÐ°ÑÐ¸Ð¸, Ð¿Ð¾Ð´Ð²ÐµÑÐ³ÑÐµÐ¹ÑÑ ÑÐ°Ð·Ð½ÑÐ¼ ÑÐ¿Ð¾ÑÐ¾Ð±Ð°Ð¼ Ð°ÐºÑÐ¸Ð²Ð°ÑÐ¸Ð¸. ÐÐ°Ð´Ð°ÑÐ°, ÐºÐ¾ÑÐ¾ÑÐ°Ñ ÑÐµÑÐ°Ð»Ð°ÑÑ â Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ðµ Ð²Ð»Ð¸ÑÐ½Ð¸Ñ Ð´Ð¾Ð±Ð°Ð²Ð¾Ðº Ð±Ð¸Ð¾Ð¼Ð°ÑÑÑ ÑÐ»Ð¾ÑÐµÐ»Ð»Ñ Ð¸ ÑÐ¿Ð¸ÑÑÐ»Ð¸Ð½Ñ Ð² ÑÑÑÐ»Ð¾, Ð±ÐµÐ· Ð°ÐºÑÐ¸Ð²Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ñ, Ð¿ÑÐ¸ Ð¼ÐµÑÐ°Ð½Ð¸ÑÐµÑÐºÐ¾Ð¼ Ð°ÐºÑÐ¸Ð²Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ð¸ Ð³Ð¾Ð¼Ð¾Ð³ÐµÐ½Ð¸Ð·Ð°ÑÐ¾ÑÐ¾Ð¼, ÑÐ»ÑÑÑÐ°Ð·Ð²ÑÐºÐ¾Ð²Ð¾Ð¼ Ð¾Ð±Ð»ÑÑÐµÐ½Ð¸Ð¸, Ð¼Ð¸ÐºÑÐ¾Ð²Ð¾Ð»Ð¾Ð½Ð¾Ð²Ð¾Ð¼ Ð¸Ð·Ð»ÑÑÐµÐ½Ð¸Ð¸ (Ð¡ÐÐ§) Ð¸ ÑÐ¾ÑÐµÑÐ°Ð½Ð¸Ð¸ Ð¼ÐµÑÐ°Ð½Ð¸ÑÐµÑÐºÐ¾Ð¹ Ð¾Ð±ÑÐ°Ð±Ð¾ÑÐºÐ¸ Ð¸ ÑÐ»ÑÑÑÐ°Ð·Ð²ÑÐºÐ¾Ð²Ð¾Ð³Ð¾ Ð¾Ð±Ð»ÑÑÐµÐ½Ð¸Ñ Ð½Ð° Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸ Ð±ÑÐ¾Ð´Ð¸Ð»ÑÐ½Ð¾Ð¹ Ð°ÐºÑÐ¸Ð²Ð½Ð¾ÑÑÐ¸ Ð´ÑÐ¾Ð¶Ð¶ÐµÐ¹ (ÑÑÐ°Ð¼Ð¼ Â«Saflager W-34/70Â»). Ð ÑÑÐ¾Ð¹ ÑÐ°Ð±Ð¾ÑÐµ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð»Ð°ÑÑ Ð²Ð¾Ð·Ð´ÑÑÐ½Ð¾-ÑÑÑÐ°Ñ Ð±Ð¸Ð¾Ð¼Ð°ÑÑÐ°, Ð¿Ð¾Ð»ÑÑÐµÐ½Ð½Ð°Ñ Ð¿ÑÐ¸ ÐºÑÐ»ÑÑÐ¸Ð²Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ð¸ Ð¡. sorokiniana (ÑÑÐ°Ð¼Ð¼ 211-8Ðº), ÑÑÑÐ¸Ðµ Ð¿Ð¸Ð²Ð¾Ð²Ð°ÑÐµÐ½Ð½ÑÐµ Ð´ÑÐ¾Ð¶Ð¶Ð¸ Ð¸ ÑÑÑÐ°Ñ Ð±Ð¸Ð¾Ð¼Ð°ÑÑÐ° ÑÐ¿Ð¸ÑÑÐ»Ð¸Ð½Ñ (Â«Ð¡Ð¿Ð¸ÑÑÐ»Ð¸Ð½Ð° ÐÐ­ÐÂ»). ÐÐ½Ð°Ð»Ð¸Ð·Ð¸ÑÑÐµÐ¼ÑÐµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸: Ð³Ð°Ð·Ð¾Ð¾Ð±ÑÐ°Ð·ÑÑÑÐ°Ñ ÑÐ¿Ð¾ÑÐ¾Ð±Ð½Ð¾ÑÑÑ, Ð¸Ð½ÑÐµÐ½ÑÐ¸Ð²Ð½Ð¾ÑÑÑ ÑÐ¿Ð¸ÑÑÐ¾Ð¾Ð±ÑÐ°Ð·Ð¾Ð²Ð°Ð½Ð¸Ñ, Ð¿Ð»Ð¾ÑÐ½Ð¾ÑÑÑ ÑÑÑÐ»Ð°, ÐºÐ¾Ð½ÑÐµÐ½ÑÑÐ°ÑÐ¸Ñ Ð´ÑÐ¾Ð¶Ð¶ÐµÐ¹, Ð° ÑÐ°ÐºÐ¶Ðµ Ð¼Ð¾ÑÑÐ¾ÑÐ¸Ð·Ð¸Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ðµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸. Ð ÑÐµÐ·ÑÐ»ÑÑÐ°ÑÐµ Ð±ÑÐ»Ð¸ Ð¿ÑÐ¾Ð°Ð½Ð°Ð»Ð¸Ð·Ð¸ÑÐ¾Ð²Ð°Ð½Ñ Ð´Ð°Ð½Ð½ÑÐµ Ð¿Ð¾ Ð¸ÑÑÐ»ÐµÐ´ÑÐµÐ¼ÑÐ¼ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÑÐ¼ Ð¿ÑÐ¸ Ð´Ð¾Ð±Ð°Ð²Ð»ÐµÐ½Ð¸Ð¸ Ð¼Ð¸ÐºÑÐ¾Ð²Ð¾Ð´Ð¾ÑÐ¾ÑÐ»ÐµÐ¹, Ð¿Ð¾Ð´Ð²ÐµÑÐ³ÑÐµÐ¹ÑÑ ÑÐ°Ð·Ð»Ð¸ÑÐ½ÑÐ¼ ÑÐ¿Ð¾ÑÐ¾Ð±Ð°Ð¼ Ð°ÐºÑÐ¸Ð²Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ñ. ÐÑÐ»Ð¸ Ð½Ð°Ð¹Ð´ÐµÐ½Ñ ÑÐ¿Ð¾ÑÐ¾Ð±Ñ Ð°ÐºÑÐ¸Ð²Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ñ Ð²Ð½Ð¾ÑÐ¸Ð¼Ð¾Ð¹ Ð±Ð¸Ð¾Ð¼Ð°ÑÑÑ ÑÐ»Ð¾ÑÐµÐ»Ð»Ñ, Ð¿ÑÐ¸Ð²Ð¾Ð´ÑÑÐ¸Ð¹ Ðº ÑÐ½Ð¸Ð¶ÐµÐ½Ð¸Ñ Ð¸ Ð¿Ð¾Ð²ÑÑÐµÐ½Ð¸Ñ Ð±ÑÐ¾Ð´Ð¸Ð»ÑÐ½Ð¾Ð¹ Ð°ÐºÑÐ¸Ð²Ð½Ð¾ÑÑÐ¸ Ð¸ÑÑÐ»ÐµÐ´ÑÐµÐ¼Ð¾Ð³Ð¾ ÑÑÐ°Ð¼Ð¼Ð° Ð´ÑÐ¾Ð¶Ð¶ÐµÐ¹. Ð Ð¾Ð¿ÑÑÐµ Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð±Ð¸Ð¾Ð¼Ð°ÑÑÑ ÑÐ¿Ð¸ÑÑÐ»Ð¸Ð½Ñ Ð±ÑÐ»Ð° Ð¿Ð¾Ð´Ð¾Ð±ÑÐ°Ð½Ð° Ð½Ð°Ð¸Ð»ÑÑÑÐ°Ñ ÐºÐ¾Ð½ÑÐµÐ½ÑÑÐ°ÑÐ¸Ñ Ð´Ð¾Ð±Ð°Ð²ÐºÐ¸ Ð¸ ÑÐ¿Ð¾ÑÐ¾Ð± ÐµÐµ Ð¾Ð±ÑÐ°Ð±Ð¾ÑÐºÐ¸.
description: 82 pages, 35 figures, 13 tables, 3 appendices. This work is devoted to the study of the fermentation activity of the yeast Saccharomyces cerevisiae under the influence of the biomass of the algae Chlorella and Spirulina in various concentrations, subjected to different activation methods. The problem that was solved was to study the effect of the addition of Chlorella and Spirulina biomass to the wort, without activation, with mechanical activation by a homogenizer, ultrasonic irradiation, microwave radiation (microwave) and a combination of mechanical processing and ultrasonic irradiation on the fermentation activity of yeast (strain Â«Saflager W-34/70Â»). In this work, we used air-dried biomass obtained by cultivation of C. sorokiniana (strain 211-8k), dry brewing yeast, and dry Spirulina biomass (Â«Spirulina VELÂ»). Analyzed indicators: gas-forming ability, alcohol formation rate, wort density, yeast concentration, as well as morphophysiological indicators. As a result, the data on the studied parameters were analyzed with the addition of microalgae subjected to various activation methods. Ways were found to activate the introduced biomass of chlorella, leading to a decrease and increase the fermentation activity of the studied yeast strain. In an experiment using Spirulina biomass, the best concentration of the additive and the method of its processing were selected.