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IVES 9 IVES Conference Series 9 Mathematical models of the dynamics of fermentation of wine yeasts under the influence of vitamins

Mathematical models of the dynamics of fermentation of wine yeasts under the influence of vitamins

Abstract

Biomass accumulation in yeast has been studied in this work in terms of their role in fermentation processes. So, biotin is involved in many reactions and nitrogen metabolism disorders, in protein biosynthesis and fatty acid synthesis. It is known that yeast cell is not capable to synthesize biotin, but it presence in the environment is unconditionally linked to production cost. Requirement for biotin yeast partially reduced in the presence of amino dicarboxylic environment. Effectiveness is increased under conditions of intense aeration, ascertaining the best results when additives order thousandths per liter of fermentation under anaerobic conditions (Banu, 2008, 2009).
Inositol (vitamin B9) is a derivative of cyclohexane polyol, which participate in lipid synthesis and especially phosphoglycerides.
Comparative studies have demonstrated their good role in fermentation processes and in particular to obtain yeast biomass with higher quality biotech.

DOI:

Publication date: December 3, 2021

Issue: Terroir 2010

Type: Article

Authors

Tita Ovidiu, Tusa Ciprian, Oprean Letitia, Radulescu Axenia, Tita Mihaela, Gaspar Eniko, Lengyel Ecaterina

Faculty of Agricultural Sciences, Food Industry and Environmental Protection, Ioan Ratiu street no.7-9, Sibiu, Romania

Contact the author

Keywords

Yeast, inositol, Saccharomyces bayanus, biomass, fermentation, bioreactor

Tags

IVES Conference Series | Terroir 2010

Citation

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