THE EFFECT OF CERTAIN ENRICHING COMPONENTS FOR BAKERY PRODUCTS ON THE BIOTECHNOLOGICAL INDICES OF THE SAСCHAROMYCES CEREVISIAE YEAST
The present study deals with the issue of complex antioxidant interconnections, their effect on the oxidation processes and physiological and biochemical regulation of yeast cell metabolism. The research goal was to study an effect of antioxidants as a part of enriching additives on the biotechnological characteristics of pressed baker’s yeast. The research targets were the following: model samples of baker's yeast of the OOO “Saf-Neva” (Kurgan, Russia) and enriching additives as Selexen of the OOO NPP “Medbiofarm” (Obninsk, Russia); vitamin E of Sigma-Aldrich (USA); vitamin premix 986 of DSM Nutritional Products Europe Ltd. (Switzerland). It was found that Selexen had greater stimulating effect at lower concentration (0.0002% by yeast weight) than vitamin E (0.0003% by yeast weight). The dough-rising power increased by 13.0% and 10.9% respectively as compared to that of the control sample; zymase activity increased by 9.0% and 6.0%, and maltase activity increased by 6.0% and 4.3% respectively. The osmosensitivity decreased by 20.0% and 13.3%. The addition of the vitamin premix 986 (0.005% by yeast weight) increased the activity of the zymase and maltase enzyme complex by 7.5% and 6.0% respectively; the dough-rising power increased by 13.0% and the osmosensitivity decreased by 13.3%. The morphological structure of the yeast cells remained the same for the test and control samples. The quantity of dead yeast cells that were unable to participate in biochemical processes was almost the same in both samples and did not exceed 2.0%.