THE EFFECTIVENESS OF CERTAIN BIOLOGICAL ADDITIVES CONSIDERED BY-PRODUCTS OF THE FOOD INDUSTRY IN BAKER’S YEAST ACTIVATION

One of the ways to increase the efficiency of the activation process of baking yeast is the use of waste and by-products of the food industry as nutrient media. The goal of the study was to develop ways to activate yeast in a nutrient medium with dietary supplements: potato cell sap, whey and quince pomace powder. We demonstrated the effectiveness of the use of biological additives (potato cell juice, quince pomace powder, whey), which are waste or by-products of the food industry to activate yeast. We have established that incubation in a nutrient medium with dietary supplements has a beneficial effect on the morphological and physiological state of yeast cells, increases the fermentation activity of yeast. The lifting force of yeast improves by 1.7-2.2 times, the enzymatic activity – by 1.5-2.4 times. The optimal conditions for the activation of dried baking yeast in nutrient media with dietary supplements have been determined. We studied the microflora of selected dietary supplements and their effect on the morphological and physiological state and metabolic processes of yeast cells. We developed a simple and effective way to activate baking yeast based on the conducted research.