Biological features of different strains of baker's yeast

Usaeva Yahita Saidovna, Dokhtukaeva Aina Magomedovna, Elikhanova Elina Ramzanovna, Turlova Fatima Salmanovna, Molochaeva Luiza Gelanievna, Khamidova Shahadat Shirvanievna

The article describes the data of studies of morphological patterns and the growth and reproduction rate of some strains of Baker's yeast: L-1, LV-7, LK-14, LT-17. In a comparative aspect, the growth dynamics of populations cultured under the same conditions is traced. The fermentation ability of Baker's yeast strains under study was determined, their chemical composition, the ratio of valuable nutrients and the amount of release of significant indicators for bakery production. It was found that under the same conditions, individual strains may show a tendency to accelerate growth, while others do not grow very actively, but multiply rapidly. At the same time, in the light of the development of production and discoveries of genetic engineering, it is interesting to combine these important indicators in one object. However, for the development of the design of strains with the desired properties, it is necessary to clearly understand which properties of the original yeast cultures should be changed in order to increase the efficiency of the process and improve the quality of the finished product.

Keywords:baker's yeast, fermentation activity, baker's yeast stamms, biomass, enzymatic activity, yeast multiplication, metabolism, alcoholic fermentation, rheological properties, resistance of stamms