Перегляд за Автор "Lubenets, Vira"

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    Production of Yeast-Based Products: Multi-Purpose Use of Traditional Fermentation
    (Igor Sikorsky Kyiv Polytechnic Institute, 2025) Yerokhin, Volodymyr; Lubenets, Vira
    Background. Traditional industrial production of Saccharomyces cerevisiae primarily yields pressed baker's yeast through multi-stage fed-batch fermentation. However, there is increasing demand for diverse yeast-based products with tailored functional properties, requiring a more flexible production approach than the conventional single-product focus. Objective. This study aimed to develop and propose a flexible fermentation scheme for an industrial S. cerevisiae strain to enable the production of a variety of yeast products from a single line by optimizing fermentation parameters to achieve desired biomass characteristics. Methods. Using the industrial strain S. cerevisiae in fed-batch bioreactors, key fermentation parameters – including temperature, pH, and carbon/nitrogen dosing profiles – were systematically varied. The resulting yeast biomass was analyzed for composition (protein, trehalose, glycogen, RNA) and functional properties (rising power, ethanol tolerance) to assess the impact of the parameter modifications. Results. Modifying fermentation parameters significantly influenced yeast biomass composition and functional traits. Specific fermentation profiles were successfully developed to produce biomass suitable for va­rious products, including different forms of baker's yeast, yeast for alcohol/wine/beer production, protein source yeast, and yeast for extracts. Targeted control of parameters allowed for the accumulation of specific components essential for each application. Conclusions. Optimizing S. cerevisiae fermentation parameters is product-specific and allows for the production of a diverse range of yeast-based products from a single industrial line. Controlling nutrient dosing, temperature, pH, and ethanol concentration enables tailoring biomass composition and characteristics, representing a significant advancement towards a versatile multi-product fermentation model.