Solving the problem of maintaining the activity of yeast in fermentation processes has been going on for a long time and is still an active research area. Conditions used for propagating and maintaining yeast should not be identical to those used for fermenting grain wort.
An analysis of recent studies and publications suggests that Triticum spelta L is an alternative culture with undermanding growing requirements. Spelta shows a very good adaptability and belongs to the ecological crops. There are many applications of spelt in the bakery industry, but a few of them in the beverage industry, which makes new approaches in the process of alcoholic beverages production for further research.
Wheat wort produced by enzymatic hydrolysis of pretreated wheat grains at a high concentration of 18-20% dry matter was used for testing the effect of nutrients on their ability to improve fermentation performance of Saccharomyces cerevisiae. Yeast was inoculated into media and grown until it reaches the stationary phase of growth (24 hours).
It was found that yeast content in spelta wort is higher as compared with the control (common wheat worts) sample on 13 - 16% for dry yeast preparations Quickferm Super. The obtained results indicate that the amount of accumulated yeasts in a spelta wort for 16 hours was higher on 23 - 25% than in wheat wort. Yeast content in spelta wort for 24 hours is higher as compared with the control (common wheat worts) sample on 19 - 20% for dry yeast preparations Thermosacc DRY. The best experimental results of the study of the yeast growing in spelta wort compared to control can be explained as follows: the nutritive value of spelta wheat is higher and contains all the basic components such as proteins, saccharides, lipids, vitamines and mineral. Lysine is contained in more quantities in the spelta than in common wheat.
The comparison of the physiological state of dry yeast during their generation in spelta and wheat worts was investigated.
Results of this article demonstrates a new possibility to us spelt as a component of the medium (spelta wort) for yeast growing and also furthers expands the market of alternative cereals in the food industry.
1. Bajrakhtar V. M. (2010). Selection of promising yeast Saccharomyces cerevisiae for biotechnological purposes. Scientific reports of NULES of Ukraine, 3 (19). Retrieved from.
2. Stambuk, B. U., Dunn, B., Alves Jr, S. L., Eduarda, H., D. and Gavin, S. (2009). Industrial fuel ethanol yeasts contain adaptive copy number changes in genes involved in vitamin B1 and B6 biosynthesis. Genome Res., 19(12): 2271-2278. doi: 10.1101/gr.094276.109.
3. Alfenore, S., Molina-Jouve, C., Guillouet, S., Uribelarrea, J-L, Goma, G., Benbadis, L. (2002). Improving ethanol production and viability of Saccharomyces cerevisiae by a vitamin feeding strategy during fed-batch process. Appl Microbiol Biotechnol., 60 (1-2):67-72, DOI: 10.1007/s00253-002-1092-7.
4. Feldmann H. (2010). Yeast: Molecular and Cell Biology. Wiley-Blackwell.
5. Salari R., Salari R. (2017). Investigation of the Best Saccharomyces cerevisiae Growth Condition.. Electron Physician, 9(1): 3592-3597, doi: 10.19082/3592.
6. Beney, L., Marechal, P., Gervais, P., Beney, L., Marechal, P., Gervais, P. (2001) Coupling effects of osmotic pressure and temperature on the viability of Saccharomyces cerevisiae. Applied Microbiology and Biotechnology, 56 (3-4): 513-516.
7. Lin YenHan, Chien WanShan, Duan KowJen, Chang, P. R. (2011). Effect of aeration timing and interval during very-high-gravity ethanol fermentation. Process Biochemistry, 46(4):1025-1028, DOI: 10.1016/j. procbio.2011.01.003.
8. Jø rgensen, H. (2009). Effect of nutrients on fermentation of pretreated wheat straw at very high dry matter content by Saccharomyces cerevisiae. Appl Biochem Biotechnol. 153(1-3):44-57. doi: 10.1007/s12010-008-8456-0.
9. Lacko-Bartosova, M., Korczyk-Szabo J., Razny, R. (2010). Triticum spelta - a specialty grain for ecological farming systems. Research Journal of Agricultural Science, 42 (1), 143-147. Retrieved from
10. Wilson, J. D., Bechtel, D. B., Wilson, G. W. T. Seib P. A. (2008). Bread Quality of Spelt Wheat and Its Starch / Cereal Chem.,85(5), 629-638. Retrieved from.
11. Marconi, E., Carcea, M., Schiavone M., Cubadda R. (2002). Spelt (Triticum spelta L.) pasta quality: combined effect of flour properties and drying conditions. Cereal Chem., 79 (5), 634-639.
12. Pankiv, N., Palianytsia, L, Kosiv, R., Berezovska, N. (2014). Fermentation of Grain Mash Obtained from Activated Water. Eastern-European Journal of Eenterprise Technologies, 11 (71), 13-16.
13. Semenova, A., Pysarets, O., Drobot V. (2016). The comparison of carbohydrate-amylase complexes of wheat and spelt flour. Food Resourses, 25, 178-182.
14. Stankevych, G., Kats, A., Vasyliev, S. Investigation of Hygroscopic Properties of the Spelt Grain (2018). Technology Audit and Production Reserves. 5/3(43), DOI: 10.15587/23128372.2018.146600.
15. Majewska, K., Dąbkowska, E., Grabowska, E., Tyburski, J., Czaplicki S. (2018, May). Composition of fatty acids in dark flour from spelt and common wheat grain grown organically in Poland Polish Journal of Natural Science, 33(1). Retrieved from.
16. Gałkowska, D., Witczak, T., Korus, J. Juszczak L. (2014). Characterization of Some Spelt Wheat Starches as a Renewable. Biopolymeric Material, ID 361069, 9. Retrieved from http://dx. doi. org/10.1155/2014/361069.