Influence of Pesticides on the Morphology of Yeast Cells During the Fermentation of Fruit Must

Introduction. In the production of fruit materials, fruits and berries are used, which can be contaminated with pesticides, which negatively affect not only the quality and safety of finished products, but also the technological process of obtaining. Thus, ensuring the safety of fruit materials and fruit wines from them is an important task of the manufacturer. Purpose. To study the effect of organophosphate pesticides during the fermentation process of fruit material on the morphology and physiological activity of the yeast cell. Materials and Methods. The objects of the study were selected pesticides dimethoate, pyrimiphos-methyl, malathion, which are pure solutions, as well as yeast Saccharomyces cerevisiae of the Malic 7 race, grown in the laboratory. Apple material obtained from fresh apples was chosen as the research medium. Results. The results of the study show that in the presence of pesticides in the environment, the yeast cell is able to respond by changing the morphology of the yeast Conclusions. The obtained data can be used in the production of fruit materials and wines.