Effect of nanopreparations on development of the populations of Saccharomyces brewer’s yeasts
- 作者: Karpenko D.V.1, Gernet M.V.1,2
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隶属关系:
- Moscow State University of Food Industry
- All-Russian Research Institute of Brewing, Soft Drink, and Winemaking Industry
- 期: 卷 86, 编号 5 (2017)
- 页面: 596-601
- 栏目: Experimental Articles
- URL: https://bakhtiniada.ru/0026-2617/article/view/163216
- DOI: https://doi.org/10.1134/S0026261717050113
- ID: 163216
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详细
Effect of nanoparticles of different nature on development of the populations of top and bottom fermentation brewers’ yeasts (Saccharomyces cerevisiae) on various media and on ethanol accumulation during wort fermentation was studied. In some cases the presence of nanoparticles in the medium was shown to affect the monitored parameters, primarily the yeast cell titer. Direction and intensity of this effect depend on a number of factors: nanopreparation kind and concentration, medium composition, and cultivation conditions. Inhibition of development of yeast populations was most pronounced in the presence of the silver nanopreparation, while zinc nanoparticles and zinc oxide nanopreparation had the least effect. At the same time, specific concentrations of some nanoparticles stimulated growth of the population and yeast metabolism.
作者简介
D. Karpenko
Moscow State University of Food Industry
编辑信件的主要联系方式.
Email: doka.65@mail.ru
俄罗斯联邦, Moscow
M. Gernet
Moscow State University of Food Industry; All-Russian Research Institute of Brewing, Soft Drink, and Winemaking Industry
Email: doka.65@mail.ru
俄罗斯联邦, Moscow; Moscow
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