QUALITY ANALYSIS OF THE YEAST SACCHAROMYCES CEREVISIAE

Yeast, as a part of the recipe mass, must have high fermentation activity, and also have the ability to expand under anaerobic conditions, and to adapt quickly to a changing nutrient medium, in order to obtain high-quality bakery products. Preliminary activation of the pressed bakery yeast allows to shorten the duration of the technological process for the production of bakery products, and to reduce the cost of the final product. The experiments on the preliminary activation of yeast were conducted to study the behavior of yeast Saccharomyces cerevisiae under different conditions, namely in various nutrient media. The obtained results indicate, that the more substances, necessary for the yeast cell, present in the nutrient medium (sugars, amino acids, vitamins, macro- and microelements), the higher fermentation activity it possesses. Various products of plant raw materials processing were used as the components of the nutrient media. They allowed increasing the fermentation activity of yeast S. cerevisiae, in comparison with the yeast fermentation activity without preliminary activation. Keywords: preliminary activation, yeast S. cerevisiae, fermentation activity, nutrient medium.