A STUDY OF THE EFFECT OF THE RATIO OF YEAST TO WORT ON THE COURSE OF THE CONTINUOUS FERMENTATION PROCESS
DOI:
https://doi.org/10.31073/foodresources2026-26-14Keywords:
enzyme, yeast, ethanol, quality, corn, hydrolysis, starchAbstract
Subject. Determining the effect of the amount of brewer's yeast on the intensity of fermentation. Purpose. A study of the effect of the ratio of brewer's yeast to wort on the course of the continuous fermentation process. Methods. physical and chemical. Results. The continuous fermentation process involves simultaneous saccharification and fermentation. During this process, stressful conditions are created for the yeast culture. Accordingly, the correct selection of the yeast strain determines the efficiency of the fermentation process. In particular, yeasts that exhibit resistance to osmotic stress are used in production, such as “Pervak” dry yeast (turbo yeast) and DS-02-E fresh yeast. Unlike household turbo-yeasts, DS-02-E is optimized for industrial continuous (flow) or batch fermentation methods, where the balance of unfermented sugar in the corn mash directly regulates the flow rate and biomass stability. Experiments have shown that for “Pervak” dry yeast, the optimal dosage is 16–18% of the total mash weight, since under these conditions, the alcohol content in the mature mash, excluding the alcohol introduced with the yeast starter, is 11.46–11.50% vol., and including the alcohol introduced with the yeast starter, it is 13.00–13.15% vol. It has been established that for DS-02-E yeast, the optimal amount of brewer’s yeast is 18% of the total wort mass; the alcohol content, excluding the alcohol from the yeast starter, is 11.50% by volume, and including the alcohol introduced with the yeast, it is 13.25% by volume. Thus, the optimal amount of commercial yeast for the strains used in the study is 18% of the total wort mass. Changing this parameter affects the alcohol content and unfermented sugars in the wort, as well as the true dry matter content, while having virtually no effect on the remaining parameters. Scope of results. Food retail industry, namely alcohol-based industry.
Downloads
References
1. Kasavi C., Finore I., Lama L., et al. (2012). Evaluation of industrial Saccharomyces cerevisiae strains for ethanol production from biomass. Biomass- Bioenergy Vol. 45 p. 230–238. https://www.sciencedirect.com/science/article/abs/pii/S0961953412002498. doi:10.1016/j.biombioe.2012.06.013
2. Lin Y., Zhang W., Li C., et al. (2012). Factors affecting ethanol fermentation using Saccharomyces cerevisiae BY4742. Biomass- Bioenergy Vol.47. p. 395–401. DOI:10.1016/j.biombioe.2012.09.019.
3. Basso L.C., Amorim H.V., Oliveira A.J., Lopes M.L. (2008) Yeast selection for fuel ethanol production in Brazil, FEMS Yeast Res. Vol. 8. p. 1155–1163. https://doi.org/10.1111/j.1567-1364.2008.00428.x.
4. Tofighi A., Assadi M.M., Asadirad M.H.A., Karizi S.Z. (2014). Bio-ethanol production by a novel autochthonous thermo-tolerant yeast isolated from wastewater, J. Environ. Health Sci. Eng. Vol. 12. P. 107. https://link.springer.com/article/10.1186/2052-336X-12-107.
5. Alexandre H., Charpentier C. (1998). Biochemical aspects of stuck and sluggish fermentation in grape must, J. Ind. Microbiol. Biotechnol. Vol. 20. p. 20–27. DOI:10.1038/sj.jim.2900442.
6. Attfield P.V. (1997). Stress tolerance: the key to effective strains of industrial baker's yeast, Nat. Biotechnol. Vol. 15. P. 1351–1357. DOI:10.1038/nbt1297-1351.
7. Fiedurek J., Skowronek M., Gromada A. (2011). Selection and adaptation of Saccharomyces cerevisiae to increased ethanol tolerance and production, Pol. J. Microbiol. Vol. 60. p. 51–58. https://pubmed.ncbi.nlm.nih.gov/21630574.
8. Fonesca G.G., Heinzle E., Wittmann C., Gombert A.K. (2008). The yeast Kluyveromyces marxianus and its biotechnological potential, Appl. Microbiol. Biotechnol. Vol. 79. P. 339–354. DOI: 10.1007/s00253-008-1458-6.
9. Osmofilnyi shtam drizhdzhiv Saccharomyces cerevisiae DO-11 dlia mikrobiolohichnoho syntezu etylovoho spyrtu z krokhmalevmisnoi syrovyny [Osmophilic Saccharomyces cerevisiae strain DO-11 for the microbiological synthesis of ethyl alcohol from starch-containing raw materials] / S.V. Ivanov, P.L. Shyian, T.O. Mudrak, S.T. Oliinichuk, P.M. Boiko, H.V. Yermakova: Patent №72045 Ukraina: MPK C12N 15/00. № 201114490; zaiavl. 07.12.11 ; opubl. 10.08.12, Biul. № 15. 32. [in Ukrainian].
10. Sychevskyi M.P., Oliinichuk S.T., Danilova K.O. Biosyntez etylovoho spyrtu riznymy rasamy drizhdzhiv v umovakh pidvyshchenoi kontsentratsii susla. [Biosynthesis of ethyl alcohol by various yeast strains under conditions of elevated must concentration]. Naukovi dopovidi Natsionalnoho universytetu bioresursiv i pryrodokorystuvannia Ukrainy. 2016. № 5. http://nbuv.gov.ua/UJRN/Nd_2016_5_10. [in Ukrainian].
11. Oliynichuk S.T. Lysak Т.I., Marynchenko V.O. Dependence of glycerol accumulation and starch hydrolyzates fermentation on wort concentration. Biotechnologia Acta. 2015. V. 8, № 4. P. 128–134. doi:10.15407/biotech8.04.128.
12. Oliinichuk S.T., Lysak T.I., Koval O.O. Zbrodzhuvannia susla pidvyshchenoi kontsentratsii z krokhmalevmisnoi syrovyny. [Fermentation of high-concentration wort from starch-containing raw materials] Prodovolchi resursy. [Food Resources] № 7. 2016. 139–143. https://iprjournal.kyiv.ua/index.php/pr/article/view/267 [in Ukrainian].
13. Ivanova V., Petrova P., Hristov J. (2011). Application in the ethanol fermentation of immobilized yeast cells in matrix of alginate/magnetic nanoparticles, on chitosan-magnetite microparticles and cellulose coated magnetic nanoparticles, Int. Rev. Chem. Eng. 3 289–299. https://www.researchgate.net/publication/51890164_Application_in_the_Ethanol_Fermentation_of_Immobilized_Yeast_Cells_inMatrix_of_AlginateMagnetic_Nanoparticles_on_Chitosan-MagnetiteMicroparticles_and_Cellulose-coated_Magnetic_Nanoparticles
14. Zabed H., Faruq G., Sahu J.N., et al., (2014). Bioethanol production from fermentable sugar juice, Sci. World J. p. 1–11. DOI: 10.1155/2014/957102.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2026 В. Л. Хомічак , І. В. Кузнєцова , С. Т. Олійнічук , О. О. Коваль , С. І. Висоцька , О. С. Заварзіна
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Licensing and Copyright
The collection provides immediate open access, ensuring that the content is freely available to the global community, facilitating a broader exchange of knowledge in accordance with the principles of open science.
By submitting an article to the editors of the collection, authors confirm that the manuscript has not been submitted to other publications and grant the journal the right of first publication in accordance with the terms of the Copyright Transfer Agreement.
Copyright. Authors retain full copyright to their articles without restriction and simultaneously grant the journal a non-exclusive license for publication, distribution, and indexing.
Licensing. The collection publishes articles under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) license.
https://creativecommons.org/licenses/by-nc-nd/4.0/deed.uk
This license permits:
- copying and distributing the material in any medium or format;
- use of the material for educational and research purposes.
- Subject to the following conditions:
- attribution of the author, source, and license link;
- noncommercial use;
- no distribution of modified material (no derivatives).
First Publication Rights. Authors grant the collection “Food Resources” first publication rights, these allowing the collection to distribute the scientific material with attribution of authorship and the original publication in the collection.
Self-Archiving. Authors may upload any version of their articles (preprint, postprint, or published version) to institutional, disciplinary, or personal repositories without embargo, provided they indicate that the article was published in the collection "Food Resources" and include the CC BY-NC-ND license.
ISSN 
ISSN 
