ABOUT TECHNOLOGY OF PREPARATION AND USE OF YEAST ORGANISMS

Abstract

The article provides information about the technology of preparation and use of yeast organisms. Practice of beer-making work has established that local types of yeast in the form of significantly adapted to the conditions of beer-making activity of this area are ahead of transported yeast in their efficiency. Yeast organisms are widespread in nature and play a large role in human life. Many of them have the ability not only to ferment sugar-containing substrates, but also to synthesize various vital substances (vitamins, amino acids, enzymes and others). The vital activity of yeast is based on production processes in a number of food industries (winemaking, brewing, baking coating, etc.). We collected material for microbiological analysis, in the phase of ripening grapes-wine. We received each grade sample twice within 5-8 days. They examined the grapes, the grape Bush, the soil under the ground, and various fruits. We found out that wine yeast is found in vineyards. Or meet there only in any form. For microbiological analysis, we collected the fruits in sterile and non-sterile form.