Áèîëîãè÷åñêèå íàóêè/Ìèêðîáèîëîãèÿ

Sadanov A.Ê., Faizulina E.R., Kebekbaeva K.M., Dzhobulaeva A.K., Medvedeva A.V., Dzhakibaeva G.T.

Institute of microbiology and microbiology, Êazakhstan, Almaty

STUDYING OF VIABILITY AND ACTIVITY OF WINE YEAST AT VARIOUS METHODS OF STORAGE

In a collection of Institute of microbiology and virology the microorganisms concerning various regular groups are supported. In number strains of microorganisms is perspective both for scientific researches, and for the industrial purposes. Among them and yeast [1].

Yeast is the basic operating element in processes of preparation of wine. All of them concern a sort and kind Sañcharomyces cerevisiae [2]. There is a set of races of yeast and at each of them the features. Formation of high flavouring and aromatic properties of wine depends not only on quality of processed fruits and berries, but also appreciably and from ability to live of the yeast which is taking part in fermentation. High-quality wines can be received only with participation well picked up, selection of yeast.

It is known, that activity of yeast is defined barmy and spirtoforming by ability, mastering of nitrogenous substances and sugars, spirto - and acid-endurance, etc. activity of yeast is influenced also by concentration of sugars, ethyl spirit, acidity of environment, phenolic and nitrogenous substances, temperature, air oxygen, carbonic gas, pressure, drying, antiseptics, etc. [3]. However at storage strains often enough lose the initial properties, therefore maintenance and preservation of barmy cultures without loss of their useful qualities represents for a long time vital importance [4].

The purpose of the given work was studying of influence of conditions of storage on viability and barmy activity of wine yeast from a collection of Institute of microbiology and virology. These strains have been allocated by the Kazakhstan scientists Kudryavtsev V. I. and Zubkovoj R. D. from a surface of fruits and berries of plodovo-berry plantings of Almaty area and recommended for manufacture of champagne and dry wines [5].

Material and research methods

Objects of research were 13 wine yeast: Saccharomyces cerevisiae (vini) ¹ Ðèñëèíã 23, Saccharomyces cerevisiae (vini) Kahuri-Kahetinsky; Saccharomyces cerevisiae (vini) Dried apricots; Saccharomyces cerevisiae (vini) the Huntsman 1; Saccharomyces cerevisiae (vini) Prikumsky 123/3; Saccharomyces cerevisiae (vini) Plam 21; Saccharomyces cerevisiae (vini) ¹Ø-7; Saccharomyces cerevisiae (vini) the Muscat (68) 16; Saccharomyces cerevisiae (vini) Àïîðò 199; Saccharomyces cerevisiae (vini) Apple 2 (2); Saccharomyces cerevisiae (vini) 2 complex ¹18; Saccharomyces cerevisiae (vini) 2 complex ¹19; Saccharomyces cerevisiae (vini) 2 complex ¹20.

Cultures of yeast pawned in 3 ways: a resowing method, under vaseline oil and in 10 % a glycerine solution at low temperatures. Cultures of yeast ïåðåñåâàëè on fresh jambs with medium of the Reader, cultivated within 2 days at t=30⁰C. After the expiry of the term incubation jambs filled in with sterile vaseline oil and stored at a room temperature. From 2 daily cultures of wine yeast did washout of 10 % by a glycerine solution. Of 1 ml filled in ready suspension in volume in test-tubes. Stored in a refrigerator at t =-18-20⁰Ñ.

Viability of cages defined on intensity of growth on jelly to media.

Researches by definition of barmy activity were spent in laboratory conditions on the standard factory methods (6). Barmy distributing prepared in equal conditions on the pasteurised apple and grape juice. For fermentation brought two-daily culture of yeast in number of 2 %. Fermented the apple and grape juice containing 10 g/100 sm³ of sugar at temperature 35⁰Ñ.

Results of research and their discussion

The purpose of storage of yeast, also as well as other microorganisms is not only maintenance of their viability, but also preservation of the basic properties of cultures. This problem is enough difficult as yeast, as well as all microorganisms, easily change òàêñîíîìè÷åñêèå signs depending on conditions and periods of storage.

In our researches we checked viability of the wine yeast which has been put in pawn on storage (tab. 1).

Table 1 – Survival of the wine yeast at different ways of storing

Cultures	Storage
	a resowing method	under vaseline oil	In a 10% glycerine solution at low temperatures
Saccharomyces cerevisiae (vini) Riesling ¹ 23	+++	+	+++
Saccharomyces cerevisiae (vini)Kakheti kakhuri	+++	+++	++
Saccharomyces cerevisiae (vini)Apricot	+++	+	++
Saccharomyces cerevisiae (vini)Hunstman	+++	+	+++
Saccharomyces cerevisiae (vini) Priêumskaya 123/3	+	+++	++
Saccharomyces cerevisiae (vini)Plum 21	+++	+	+++
Saccharomyces cerevisiae (vini) Ø-7	++	+	++
Saccharomyces cerevisiae (vini)Muskat (68) 16	+++	++	+++
Saccharomyces cerevisiae (vini) Àïïîðò 199	+++	+	++
Saccharomyces cerevisiae (vini)Apple 2(2)	+++	+++	++
Saccharomyces cerevisiae (vini)2 complex number 18	+++	+++	+++
Saccharomyces cerevisiae (vini)2 complex number 19	+++	+++	++
Saccharomyces cerevisiae (vini)2 complex number 20	+++	+	+++

Note: +++ good growth, ++ medium height, + weak growth, – no growth

From the resulted table it is visible, that from 13 strains 12 had good growth at storage by a resowing method, and 1 culture Sañcharomyces cerevisiae (vini) Prikumskay 123/3-weak growth. At storage under mineral oil 5 cultures had a good survival rate, while at races of yeast Sañcharomyces cerevisiae (vini) 2 complex ¹20, Sañcharomyces cerevisiae (vini) ¹ Ðèñëèíã 23, the Huntsman 1, the Dried apricots, Plum 21, ¹ Ø - 7, Àïîðò 199 - weak. At storage in 10 % solution of glycerine at low temperatures at 6 cultures of wine yeast good growth, at the others strains Sañcharomyces cerevisiae (vini) ¹Ø-7, Sañcharomyces cerevisiae (vini) Kahuri-Kahetinsky, Sañcharomyces cerevisiae (vini) Dried apricots, Sañcharomyces cerevisiae (vini) Prikumskay 123/3, Sañcharomyces cerevisiae (vini) Àïîðò 199, Sañcharomyces cerevisiae (vini) Apple 2 (2), Sañcharomyces cerevisiae (vini) 2 complex ¹19 - average growth was observed. From results of researches it is visible, that all methods used by us keep strains wine yeast in stably viable condition.

Activity of yeast depends on certain conditions. At a heat yeast breeds quickly and causes rough fermentation. Low temperatures do yeast by more languid and lead to slow fermentation. At temperature more low 12⁰Ñ the majority of barmy mushrooms in general stop the activity.

In our experience the temperature for reproduction of yeast was optimum - 30⁰Ñ, and fermentation temperature - 35⁰Ñ as at temperature above 40⁰Ñ specific growth rate of yeast-saharomitsetov stops.

Results of barmy activity of races of yeast are presented in table 2.

Table 2 – Characteristic of fermentation activity of yeast races

Name of crop	Producer	Methods of storage			Indicators
		Alcohol, % by volume			Prod-ability fermentation day	Sediment
		1	2	3
Saccharomyces cerevisiae (vini) Riesling number 23		5	3,8	4	7	Large-grained
Saccharomyces cerevisiae (vini)Kakheti kakhuri		3,8	3,5	3	7	Well formed, attached to the walls (granular)
Saccharomyces cerevisiae (vini)Hunstman 1		1,8	1,5	1,8	7	smooth
Saccharomyces cerevisiae (vini) Pricumskaya 123/3		1	0,8	0,5	7	smooth
Saccharomyces cerevisiae (vini) Ø-7		3,5	3,5	3,5	7	Large-grained
Saccharomyces cerevisiae (vini)Muskat (68) 16		5,5	5,5	5,2	7	Well formed, attached to the walls (granular)
Saccharomyces cerevisiae (vini)Apple 199		0,8	0,8	0,8	7	Badly formed
Saccharomyces cerevisiae (vini)2 complex number 18		1	1,2	3,5	7	smooth
Saccharomyces cerevisiae (vini)2 complex number 19		3,6	3,5	3,5	7	smooth
Saccharomyces cerevisiae (vini)2 complex number 20		4,2	4,2	5	7	smooth

Note: 1- a method of reseeding, 2 – a mineral oil, 3 – 10% solution of glycerol
at low temperatures

From the table it is visible, that strain Saccharomyces cerevisiae (vini) Ðèñëèíã ¹23, stored by a resowing method, and strain Saccharomyces cerevisiae (vini) the Muscat (68) 16 at all three ways of storage possessed high barmy activity. Thus falling the deposit had granular structure that promoted fast clarification fermented wine-product. Races of yeast Saccharomyces cerevisiae (vini) Kahuri-Kahetinsky and Saccharomyces cerevisiae (vini) ¹Ø-7 were less active, the spirit maintenance has made 3,5-3,8 about., but thus colouring of the received wine was more intensive.

At cultivation strain Saccharomyces cerevisiae (vini) 2 complex ¹20 maintenance of spirit was high and made 4 % about., however forming the deposit had smooth structure. Other races of yeast also had dust deposit structure.

From the presented cultures weak fermentation was observed at strains Saccharomyces cerevisiae (vini) Àïîðò 199, Saccharomyces cerevisiae (vini) Prikumskay 123/3 and Saccharomyces cerevisiae (vini) 2 complex ¹18.

Thus, from all kinds of storage the best for wine yeast is the method of resowing and storage in 10 % a glycerine solution at low temperatures. At these ways of storage high viability and barmy activity is observed. At storage under mineral oil the survival rate and activity of yeast was a little bit more low.

The list of the used literature

1. L.M.Lukasheva. Long storage of cultures of microorganisms in

Collections. Actual problems of microbiology and virology, Almaty, 2009, ñ.54.

2. Netrusov A.I., Kotova I.B., Moscow, Microbiology, 2007, ñ.300.

3. Bidan P.e.a. Les schizosaccharomyces en oenologie-Bull, de 1^,0.1.V., 1994, V.47,

¹523.

4. N.I.comparative's Tall weeds studying of various methods of storage of the wine

//Works ÂÍÈÈÂè «Ìàãàðà÷».-1960. 9.-S.53-81.

5. V.I.Halina, L.M.Lukasheva., G.N.Zhakupova. Races of yeast for fermentation

Apple juice in the conditions of Kazakhstan. Biotechnology. The theory and practice. ³1-2 (9-10), 1999, ñ.119.

6. Àâàêÿíö P.Biohimicheskie and microbiological methods of research of yeast

And fault/S.P.Avakjants., F.I.Shakarova. - Ì: ÖÍÈÈÒÝÈïèùåïðîì, 1971.-45 with.