BIOSYNTHESIS OF MICROBIAL PROTEIN FROM POST-ALCOHOL BARDA BY YEASTS SELECTED BY GORSKY STATE AGRARIAN UNIVERSITY

During the production of ethyl alcohol from food raw materials, a significant amount of by-products of microbiological synthesis is formed. Therefore, the issue of waste disposal and rational use of post-alcohol grain barda is a relevant area of research. The work was carried out at the Gorsky State Agrarian University, in the laboratories of the Faculty of Biotechnology. The article presents the results of using yeast for the biosynthesis of protein from post-alcohol grain barda. The protein content in the yeast biomass was determined to be 21.8 g / l. This indicator exceeded the concentration in the initial substrate (corn barda) by 9.6 g / l, which is associated with the partial introduction of nutrient salts and the accumulation of yeast biomass up to 967 million CFU / ml as a result of fermentation for 3-4 hours.