Disruption of Yeast Cells Xanthophyllomyces Dendrorhous (Phaffia Rhodozyma) by Vibration Resonant Low-Frequency Cavitator

The goal of the study is to optimize the mode of disruption of the yeast Phaffia rhodozyma KNH 1 by a vibration-resonant low-frequency cavitator (VLC). The destruction of the cell biomass of yeast culture P. rhodozyma strain KNH 1 was carried out in VLC with water cooling, the capacity of 800 W, and resonant frequencies of vibrations of 30 Hz, 35 Hz, 37 Hz, 37.8 Hz, 39 Hz, 50 Hz, and in the presence of nitrogen in the reaction medium. Our data suggest that the yield of processed biomass by the treatment of yeast culture in VLC depends on the culture age and the mode of the treatment.


The process of fermentation of beet molasses to ethanol using dry alcohol yeast Deltaferm AL-18, reactivated in wort with different dry matter content was studied. It is shown that the fermentative activity of these yeasts is higher than the generative one. The concentration of ethanol in the brew is maximum under the condition of reactivation of yeast in the wort (22 % CF). The density of yeast after fermentation decreases proportionally if the yeast is activated in the wort with a higher concentration.


The analysis of literature sources on the prospects of cultivation and use of spelt Triticum spelta L. in biotechnological processes is carried out. Today there is considerable interest in spelt. Spelt can be an alternative raw material in alcohol production, so its microflora has been identified. The wort was obtained by thermoenzymatic treatment of grain raw materials. The microflora of spelt and wheat wort was determined.

Vibrocavitation decontamination of brewing yeast-containing wastewater

One of the promising ways to solve the problems of environmental safety is the creation of highly efficient methods of wastewater decontamination and destruction of organic compounds in them. The electromagnetic vibration cavitator was created to treat brewing wastewater. The efficiency of vibrocavitation treatment technology for the food industry was studied. The highest degree of decontamination from biological and organic contaminants was found to be provided by the combined action of vibrocavitation and related processing of gases, nitrogen in particular.