hfbHealth, Food & BiotechnologyHealth, Food & Biotechnology2712-7648РОСБИОТЕХ10.36107/hfb.2020.i1.s290hfb-67Research ArticleБИОТЕХНОЛОГИИBIOTECHNOLOGYОпределение рациональных параметров акустической обработки с целью активации пивных дрожжейDetermination of Rational Parameters of Acoustic Processing in order to Activate Brewer’s YeastКарпенкоД. В.KarpenkoD. V.

Карпенко Дмитрий Валерьевич

125080, город Москва, Волоколамское шоссе, дом 11

Dmitriy V. Karpenko

11 Volokolamskoe highway, Moscow, 125080

doka.65@mail.ruФГБОУ ВО «Московский государственный университет пищевых производств»РоссияMoscow State University of Food ProductionRussian Federation20200805202121140152Copyright © Карпенко Д.В., 20212021Карпенко Д.В.Karpenko D.V.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.hfb-journal.ru/jour/article/view/67

В бродильных производствах, в том числе, в пивоварении актуальными являются задачи повышения бродильной активности дрожжей и/или интенсификация накопления их биомассы. Для их решения в настоящее время предлагаются различные способы, одним из которых может быть предварительная обработка волновыми или полевыми воздействиями. Ранее в наших исследованиях была показана принципиальная возможность интенсификации развития дрожжевых популяций за счет предварительной обработки звуком слышимого диапазона. Данная статья посвящена изучению влияния параметров акустической обработки на характеристики процесса культивирования дрожжей: прирост общего титра клеток, доля нежизнеспособных клеток, убыль веса среды культивирования. Определяли эффективность обработки засевных дрожжей Saccharomyces cerevisiae (Saflager W34/70) звуком слышимого диапазона, варьируя параметры акустического воздействия: частоту звука, продолжительность обработки, амплитуду, расстояние от источника звука до обрабатываемого объекта (навески сухих дрожжей). Обработанными и необработанными звуком дрожжами засевали модельные среды (стерилизованные 5 %-ные растворы сахарозы) и вели культивирование при температуре 21-26ºС без принудительного перемешивания в течение 4 сут. Сразу после засева и ежедневно в процессе культивирования определяли контролируемые показатели. Рациональными параметрами предварительной акустической обработки засевных дрожжей были признаны: частота звука 2765 Гц, продолжительность 30 мин, амплитуда 100 % при мощности 2 Вт, расстояние между источником звука и навеской дрожжей 5 см. В условиях экспериментов в опытных вариантах убыль веса питательной среды была в 1,5-2,3 раза больше, а процент нежизнеспособных клеток на 5-30 % меньше по сравнению с контролем. Общий титр клеток в опытных образцах был равен контрольному или на 5-10 % ниже. На основании полученных результатов был сделан вывод о том, что предварительная акустическая обработка, проведенная в рациональных условиях, позволяет интенсифицировать утилизацию компонентов питательной среды клетками популяции пивных дрожжей. Это создало предпосылки для апробации предлагаемого способа активации пивных дрожжей в условиях, приближенных к производственным.

In fermentation industries, including brewing, the actual tasks are to increase the fermentation activity of yeast and/or to intensify the accumulation of their biomass. To solve them, various methods are currently being proposed, one of which may be pre-treatment with wave or field effects. Earlier in our studies, the principal possibility of intensifying of yeast populations development by sound in the audible range pre-processing was shown. This article is devoted to the study of the influence of acoustic treatment parameters on the characteristics of the yeast cultivation process: the increase in the total cell titer, the proportion of non-viable cells, and the decrease in the weight of the culture medium. The efficiency of treatment of pitching Saccharomyces cerevisiae yeast (Saflager W34/70) with audible range sound was determined by varying the parameters of acoustic treatment: the frequency of sound, the duration of the processing, amplitude, distance from the sound source to the processed object (sample of dry yeast). Model media (sterilized 5 % sucrose solutions) were inoculated with treated and untreated yeast and cultured at a temperature of 21-26o C without forced stirring for 4 days. Immediately after inoculating and daily in the process of cultivation, controlled indicators were determined. Rational parameters of pre-acoustic treatment of pitching yeast were recognized: the sound frequency of 2765 Hz, duration of 30 minutes, amplitude of 100 % at 2 W, the distance between the sound source and the yeast sample 5 cm. In experimental conditions, the weight loss of the nutrient medium was 1.5-2.3 times greater, and the percentage of non - viable cells was 5-30 % less compared to the control. The total cell titer in the experimental samples was equal to the control one or 5-10 % lower. Based on the results obtained, it was concluded that preliminary acoustic treatment carried out under rational conditions makes it possible to intensify the utilization of nutrient medium components by cells of the brewer’s yeast population. This created the prerequisites for testing the proposed method of brewer’s yeast activation in conditions close to industrial ones.

пивные дрожжизвук слышимого диапазонаакустическая обработкаобщий титра клеток дрожжейутилизация сухих веществдоля нежизнеспособных клетокbrewer’s yeastsound of the audible rangeacoustic treatmenttotal titer of yeast cellsutilization of dry substancespercentage of non-viable cellsReferencesБодрова, О. Ю., & Кречетникова, А. Н. (2007) Ультразвуковая обработка засевных дрожжей в технологии спирта. Производство спирта и ликероводочных изделий, 3, 26-29.Bodrova, O. Ju., & Krechetnikova, A. N. (2007) Ultrasonic treatment of pitching yeast in the technology of ethanol. Proizvodstvo spirta i likerovodochnyh izdelij [Production of alcohol and alcoholic beverages], 3, 26-29.Карпенко, Д. В., & Беркетова, М. А. (2012). Изучение влияния акустических колебаний на качество пивоваренного ячменного солода. Пиво и напитки: безалкогольные, алкогольные, соки, вино, 5, 14-16.Karpenko, D. V., & Berketova, M. A. (2012). Studying the effect of acoustic oscillations on the quality of brewing barley malt. Pivo i napitki: bezalkogol'nye, alkogol'nye, soki, vino [Beer and drinks: nonalcoholic, alcoholic, juices, wine], 5, 14-16.Карпенко, Д. В., Тихонова, Т. А., Ходарев, К. К., Овчинников, Ю. Б., & Безгубов, В. В. (2015). Способ активации амилолитического ферментного препарата. Пиво и напитки: безалкогольные, алкогольные, соки, вино, 4, 42-44.Karpenko, D. V., Tihonova, T. A., Hodarev, K. K., Ovchinnikov, Ju. B., & Bezgubov, V. V. (2015). Sposob aktivacii amiloliticheskogo fermentnogo preparata [The method of activation of the amylolytic enzyme preparation]. Pivo i napitki: bezalkogol'nye, alkogol'nye, soki, vino [Beer and drinks: non-alcoholic, alcoholic, juices, wine], 4, 42-44.Кошова, В., Яжло, В., Каплуненко, В., & Огородник, Ю. (2015). Increase of fermentative activity of brewing yeast using zinc nanoaquachelate. Eastern-European Journal of Enterprise Technologies, 4, 10 (76), 40-44. https://doi.org/10.15587/1729-4061.2015.47888.Koshova, V., Jazhlo, V., Kaplunenko, V., & Ogorodnik, Ju. Increase of fermentative activity of brewing yeast using zinc nanoaquachelate. Eastern-European Journal of Enterprise Technologies, 4, 10 (76), 40-44. https://doi.org/10.15587/1729-4061.2015.47888.Alexander, W. G., Peris, D., Pfannenstiel, B. T., Opulente, D. A., Kuang, M., & Hittinger, C. T. (2016). Efficient engineering of marker-free synthetic allotetraploids of Saccharomyces. Fungal genetics and biology, 89, 10–17. https://doi.org/10.1016/j.fgb.2015.11.002Alexander, W. G., Peris, D., Pfannenstiel, B. T., Opulente, D. A., Kuang, M., & Hittinger, C. T. (2016). Efficient engineering of marker-free synthetic allotetraploids of Saccharomyces. Fungal genetics and biology, 89, 10–17. https://doi.org/10.1016/j.fgb.2015.11.002Anghel, N. (2019). Spruce bark polyphenols as metabolic booster for yeast development. Cellulose Chemistry and Technology, 53 (9-10), 925-928. https://doi.org/10.35812/CelluloseChemTechnol.2019.53.89.Anghel, N. (2019). Spruce bark polyphenols as metabolic booster for yeast development. Cellulose Chemistry and Technology, 53 (9-10), 925-928. https://doi.org/10.35812/CelluloseChemTechnol.2019.53.89.Belenikina, N., Strakhovskaya, M., & GYa, F. (1991). Near-UV activation of yeast growth. Journal of photochemistry and photobiology B: Biology, 10 (1-2), 51-55. https://doi.org/10.1016/1011-1344(91)80211-Y.Belenikina, N., Strakhovskaya, M., & GYa, F. (1991). Near-UV activation of yeast growth. Journal of photochemistry and photobiology B: Biology, 10 (1-2), 51-55. https://doi.org/10.1016/1011-1344(91)80211-Y.Bleoanca, I., & Bahrim, G. E. (2013). Overview on Brewing Yeast Stress Factors. Romanian Biotechnological Letters, 18 (5), 8559-8572.Bleoanca, I., & Bahrim, G. E. (2013). Overview on Brewing Yeast Stress Factors. Romanian Biotechnological Letters, 18 (5), 8559-8572.Bryant, N. (2019). The effect of alcohol and bitterness levels on brewing yeast viability. Master’s Theses. California Polytechnic State University, San Luis Obispo. Retrieved from https://digitalcommons.calpoly.edu/theses/1995Bryant, N. (2019). The effect of alcohol and bitterness levels on brewing yeast viability. Master’s Theses. California Polytechnic State University, San Luis Obispo. Retrieved from https://digitalcommons.calpoly.edu/theses/1995Cheeke, J., & David, N. (2002). Fundamentals and Applications of Ultrasonic Waves. Boca Raton, Fla., USA: CRC Press, 462 p.Cheeke, J., & David, N. (2002). Fundamentals and Applications of Ultrasonic Waves. Boca Raton, Fla., USA: CRC Press, 462 p.De Nicola, R., & Walker, G. M. (2009). Accumulation and cellular distribution of zinc by brewing yeast. Enzyme and Microbial Technology, 44 (4), 210-216. https://doi.org/10.1016/j.enzmictec.2008.11.008.De Nicola, R., & Walker, G. M. (2009). Accumulation and cellular distribution of zinc by brewing yeast. Enzyme and Microbial Technology, 44 (4), 210-216. https://doi.org/10.1016/j.enzmictec.2008.11.008.De Nicola, R., & Walker, G. M. (2011) Zinc Interactions with Brewing Yeast: Impact on Fermentation Performance. Journal of the American Society of Brewing Chemists, 69 (4), 214-219. https://doi.org/10.1094/ASBCJ-2011-0909-01.De Nicola, R., & Walker, G. M. (2011) Zinc Interactions with Brewing Yeast: Impact on Fermentation Performance. Journal of the American Society of Brewing Chemists, 69 (4), 214-219. https://doi.org/10.1094/ASBCJ-2011-0909-01.Gibson, B., Geertman, J.-M., Hittinger, C., Krogerus, K., Libkind, D., Louis, E., Magalhães, F., & Sampaio, J. (2017). New yeasts-new brews: Modern approaches to brewing yeast design and development. FEMS Yeast Research, 17 (4), fox038. https://doi.org/10.1093/femsyr/fox038.Gibson, B., Geertman, J.-M., Hittinger, C., Krogerus, K., Libkind, D., Louis, E., Magalhães, F., & Sampaio, J. (2017). New yeasts-new brews: Modern approaches to brewing yeast design and development. FEMS Yeast Research, 17 (4), fox038. https://doi.org/10.1093/femsyr/fox038.Gorter de Vries, A. R., Pronk, J. N., & Daran, J.-M. (2019). Lager brewing yeasts in the era of modern genetics. FEMS Yeast Research, 19 (7). https://doi.org/10.1093/femsyr/foz063.Gorter de Vries, A. R., Pronk, J. N., & Daran, J.-M. (2019). Lager brewing yeasts in the era of modern genetics. FEMS Yeast Research, 19 (7). https://doi.org/10.1093/femsyr/foz063.Heard, G. M., & Fleet, G. H. (1988). The effects of temperature and pH on the growth of yeast species during the fermentation of grape juice. Journal of Applied Bacteriology. 65 (1). 23-28. https://doi.org/10.1111/j.1365-2672.1988.tb04312.xHeard, G. M., & Fleet, G. H. (1988). The effects of temperature and pH on the growth of yeast species during the fermentation of grape juice. Journal of Applied Bacteriology. 65 (1). 23-28. https://doi.org/10.1111/j.1365-2672.1988.tb04312.xHinchliffe, E. (1989). The genetic improvement of brewing yeast. Biochemical Society transactions, 16 (6), 1077-1079. https://doi.org/10.1042/bst0161077.Hinchliffe, E. (1989). The genetic improvement of brewing yeast. Biochemical Society transactions, 16 (6), 1077-1079. https://doi.org/10.1042/bst0161077.Iattici, F., Catallo, M., & Solieri, L. (2020). Designing New Yeasts for Craft Brewing: When Natural Biodiversity Meets Biotechnology. Beverages. 6 (1), 3-23. https://doi.org/10.3390/beverages6010003.Iattici, F., Catallo, M., & Solieri, L. (2020). Designing New Yeasts for Craft Brewing: When Natural Biodiversity Meets Biotechnology. Beverages. 6 (1), 3-23. https://doi.org/10.3390/beverages6010003.Jenkins, C. L., Kennedy, A. I., Hodgson, J. A., Thurston, P., & Smart, K. (2003). Impact of serial repitching on lager brewing yeast quality. Journal of the American Society of Brewing Chemists, 61 (1), 1-9. https://doi.org/10.1094/ASBCJ-61-0001Jenkins, C. L., Kennedy, A. I., Hodgson, J. A., Thurston, P., & Smart, K. (2003). Impact of serial repitching on lager brewing yeast quality. Journal of the American Society of Brewing Chemists, 61 (1), 1-9. https://doi.org/10.1094/ASBCJ-61-0001Karabín, M., Jelínek, L., Kotrba, P., Cejnar, R., & Dostálek, P. (2017). Enhancing the performance of brewing yeasts. Biotechnology Advances, 36 (3), 691-706. https://doi.org/10.1016/j.biotechadv.2017.12.014Karabín, M., Jelínek, L., Kotrba, P., Cejnar, R., & Dostálek, P. (2017). Enhancing the performance of brewing yeasts. Biotechnology Advances, 36 (3), 691-706. https://doi.org/10.1016/j.biotechadv.2017.12.014Karpenko, D. V., Gernet, M. V., Krjukova, E. V., Gribkova, I. N., Nurmukhanbetova, D. E., & Assembayeva, E. K. (2019). Acoustic vibration effect on genus Saccaromyces yeast population development. News of the Academy of Sciences of the Republic of Kazakhstan. Series of geology and technical sciences, 4 (436), 103-112. https://doi.org/10.32014/2019.2518-170X.103Karpenko, D. V., Gernet, M. V., Krjukova, E. V., Gribkova, I. N., Nurmukhanbetova, D. E., & Assembayeva, E. K. (2019). Acoustic vibration effect on genus Saccaromyces yeast population development. News of the Academy of Sciences of the Republic of Kazakhstan. Series of geology and technical sciences, 4 (436), 103-112. https://doi.org/10.32014/2019.2518-170X.103Kopecka, J., Němec, M., Matoulková, D., Čejka, P., Jelinkova, M., Felsberg, J., & Sigler, K. (2015). Effect of Growth Conditions on Flocculation and Cell Surface Hydrophobicity of Brewing Yeast. Journal of the American Society of Brewing Chemists, 73 (2), 143-150. https://doi.org/10.1094/ASBCJ-2015-0324-01.Kopecka, J., Němec, M., Matoulková, D., Čejka, P., Jelinkova, M., Felsberg, J., & Sigler, K. (2015). Effect of Growth Conditions on Flocculation and Cell Surface Hydrophobicity of Brewing Yeast. Journal of the American Society of Brewing Chemists, 73 (2), 143-150. https://doi.org/10.1094/ASBCJ-2015-0324-01.Krogerus, K., Magalhães, F., Vidgren, V., & Gibson, B. R. (2017). Novel brewing yeast hybrids: creation and application. Applied Microbiology and Biotechnology, 101 (1), 65-78. https://doi.org/10.1007/s00253-016-8007-5.Krogerus, K., Magalhães, F., Vidgren, V., & Gibson, B. R. (2017). Novel brewing yeast hybrids: creation and application. Applied Microbiology and Biotechnology, 101 (1), 65-78. https://doi.org/10.1007/s00253-016-8007-5.Libkind, D., Hittinger, C., Valério, E., Gonçalves, C., Dover, J., Johnston, M., Gonçalves, P., & Sampaio, J. (2011). Microbe domestication and the identification of the wild genetic stock of lager-brewing yeast. Proceedings of the National Academy of Sciences of the United States of America, 108 (35), 14539-14544. https://doi.org/10.1073/pnas.1105430108.Libkind, D., Hittinger, C., Valério, E., Gonçalves, C., Dover, J., Johnston, M., Gonçalves, P., & Sampaio, J. (2011). Microbe domestication and the identification of the wild genetic stock of lager-brewing yeast. Proceedings of the National Academy of Sciences of the United States of America, 108 (35), 14539-14544. https://doi.org/10.1073/pnas.1105430108.Liu, C., Li, Q., Niu, C., Tian, Y., Zhao, Y., & Yin, X. (2018). The use of atmospheric and room temperature plasma mutagenesis to create a brewing yeast with reduced acetaldehyde production: A brewing yeast with low acetaldehyde from ARTP technology. Journal of the Institute of Brewing, 124 (3), 236-243. https://doi.org/10.1002/jib.498.Liu, C., Li, Q., Niu, C., Tian, Y., Zhao, Y., & Yin, X. (2018). The use of atmospheric and room temperature plasma mutagenesis to create a brewing yeast with reduced acetaldehyde production: A brewing yeast with low acetaldehyde from ARTP technology. Journal of the Institute of Brewing, 124 (3), 236-243. https://doi.org/10.1002/jib.498.Liu, Z., Zhang, G., & Sun, Y. (2008). Mutagenizing brewing yeast strain for improving fermentation property of beer. Journal of bioscience and bioengineering, 106 (1), 33-8. https://doi.org/10.1263/jbb.106.33.Liu, Z., Zhang, G., & Sun, Y. (2008). Mutagenizing brewing yeast strain for improving fermentation property of beer. Journal of bioscience and bioengineering, 106 (1), 33-8. https://doi.org/10.1263/jbb.106.33.Michel, M., Kopecká, J., Meier-Dörnberg, T., Zarnkow, M., Jacob, F., & Hutzler, M. (2015). Screening for new brewing yeasts in the non-Saccharomyces sector with Torulaspora delbrueckii as model. Yeast, 33 (4), 129-144. https://doi.org/10.1002/yea.3146.Michel, M., Kopecká, J., Meier-Dörnberg, T., Zarnkow, M., Jacob, F., & Hutzler, M. (2015). Screening for new brewing yeasts in the non-Saccharomyces sector with Torulaspora delbrueckii as model. Yeast, 33 (4), 129-144. https://doi.org/10.1002/yea.3146.Muthu, M., Gopal, J., Chun, S., Vimala, A., Jeevanandam, M., & Paul, D. (2018). Pertinency of Pulsed Sonication for Activating Commercial Yeast Clusters. Journal of Cluster Science, 29 (10), 641–648. https://doi.org/10.1007/s10876-018-1376-4.Muthu, M., Gopal, J., Chun, S., Vimala, A., Jeevanandam, M., & Paul, D. (2018). Pertinency of Pulsed Sonication for Activating Commercial Yeast Clusters. Journal of Cluster Science, 29 (10), 641–648. https://doi.org/10.1007/s10876-018-1376-4.№é Arroyo-López, F., Orlić, S., Querol, A., & Barrio, E. (2009). Effects of temperature, pH and sugar concentration on the growth parameters of Saccharomyces cerevisiae, S. kudriavzevii and their interspecific hybrid. International Journal of Food Microbiology, 131 (2-3), 120-127. https://doi.org/10.1016/j.ijfoodmicro.2009.01.035№é Arroyo-López, F., Orlić, S., Querol, A., & Barrio, E. (2009). Effects of temperature, pH and sugar concentration on the growth parameters of Saccharomyces cerevisiae, S. kudriavzevii and their interspecific hybrid. International Journal of Food Microbiology, 131 (2-3), 120-127. https://doi.org/10.1016/j.ijfoodmicro.2009.01.035Powell, C. D., Quain, D. E., & Smart, K. A. (2003). The impact of brewing yeast cell age on fermentation performance, attenuation and flocculation. FEMS Yeast Research, 3 (2), 149-157. https://doi.org/10.1016/S1567-1356(03)00002-3Powell, C. D., Quain, D. E., & Smart, K. A. (2003). The impact of brewing yeast cell age on fermentation performance, attenuation and flocculation. FEMS Yeast Research, 3 (2), 149-157. https://doi.org/10.1016/S1567-1356(03)00002-3Selecky, R., Smogrovicova, D., & Šulak, M. (2005). Low-Alcoholic Beer Production Using Mutant Brewing Yeast. Kvasny Prumysl, 51 (7-8), 235-239. https://doi.org/10.18832/kp2005012.Selecky, R., Smogrovicova, D., & Šulak, M. (2005). LowAlcoholic Beer Production Using Mutant Brewing Yeast. Kvasny Prumysl, 51 (7-8), 235-239. https://doi.org/10.18832/kp2005012.Smart, K. (2017). Yeast Stress and Brewing Fermentations. In N. A. Bokulich, & Ch. W. Bamforth (Eds.), Brewing Microbiology: Current Research, Omics and Microbial Ecology (pp. 29-52). Poole, UK: Caister Academic Press. https://doi.org/10.21775/9781910190616.02.Smart, K. (2017). Yeast Stress and Brewing Fermentations. In N. A. Bokulich, & Ch. W. Bamforth (Eds.), Brewing Microbiology: Current Research, Omics and Microbial Ecology (pp. 29-52). Poole, UK: Caister Academic Press. https://doi.org/10.21775/9781910190616.02.Somani, Bealin-Kelly, F., Axcell, B., & Smart, K. (2013). Impact of Storage Temperature on Lager Brewing Yeast Viability, Glycogen, Trehalose, and Fatty Acid Content. Cerevisia, 38 (2), 55. https://doi.org/10.1016/j.cervis.2013.09.017.Somani, Bealin-Kelly, F., Axcell, B., & Smart, K. (2013). Impact of Storage Temperature on Lager Brewing Yeast Viability, Glycogen, Trehalose, and Fatty Acid Content. Cerevisia, 38 (2), 55. https://doi.org/10.1016/j.cervis.2013.09.017.Vukosavljević, V. D., Pajovic-Scepanovic, R., Matijašević, S. M., & Maletić, R. O. (2016). Fermentation activity of yeast in pinot noir must. Romanian Biotechnological Letters, 21 (2), 11337-11345.Vukosavljević, V. D., Pajovic-Scepanovic, R., Matijašević, S. M., & Maletić, R. O. (2016). Fermentation activity of yeast in pinot noir must. Romanian Biotechnological Letters, 21 (2), 11337-11345.Zhuang, S., Smart, K., & Powell, C. (2017). Impact of Extracellular Osmolality on Saccharomyces Yeast Populations during Brewing Fermentations. Journal of the American Society of Brewing Chemists, 75 (3), 244-254, https://doi.org/10.1094/ASBCJ-2017-3505-01.Zhuang, S., Smart, K., & Powell, C. (2017). Impact of Extracellular Osmolality on Saccharomyces Yeast Populations during Brewing Fermentations. Journal of the American Society of Brewing Chemists, 75 (3), 244-254, https://doi.org/10.1094/ASBCJ-2017-3505-01.

The authors declare that there are no conflicts of interest present.