ISSN 1995-5537
"Biotechnology" journal Vol. 3, No. 6, 2010
. 59-,67 Bibliography 24, English.
Universal Decimal classification: 579.8:611.08:611.121
THE INFRARED LASER EFFECT ON CARBOHYDRATE FERMENTATION BY Saccharomyces cerevisiae YEAST
Odessa National University by Illya Mechnikov
Combined treatment of yeast cultures using infrared laser gives an ability to select yeast cultures with new properties for wine industry. Infrared laser action during 10 min with wavelength from 800 to 900 nm at total basic power of 10 Wt laser output exposure and combination with magnetic field induction within 10–40 mT (millitesl) makes laser treatment efficient for yeast biostimulation process. Power density for infrared laser treatment at 5 mWt/cm2 was used. Such parameters as content of protein (total), carbohydrate (glucose), triglycerides and fermentative activity in yeast cultures were determined. Analysis of these parameters clearly showed that after infrared laser treatment the fermentation of grape must proceeded without pauses and delays, with good fermentation of carbohydrates and maximal quantity of ethyl alcohol production at the level of 8–14%. Also the following parameters of culture solution were studied: protein (total), glucose, ergosterol, triglycerides, urea, calcium, phosphorus, magnesium, iron, chlorides. Following enzymes activity was detected: glucose-6-phosphate dehydrogenase, lactate dehydrogenase, gamma-glutamyltransferase, alkaline phosphatase, alpha-amylase, esterase. At biochemical testing increasing of enzyme activity, triglycerides level and urea concentration were determined. During fermentation glucose concentration had the tendency to decrease.
Key words: infrared laser, yeast cultures, enzymes, carbohydrates, fermentation.
© Palladin Institute of Biochemistry of National Academy of Sciences of Ukraine, 2008