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The physiological and biochemical properties of some wine yeasts and the obtaining procedures of valuable bioproducts


Author: Chiseliţa Oleg
Degree:doctor of biology
Speciality: 03.00.07 - Microbiology
Year:2011
Scientific adviser: Agafia Usatîi
doctor habilitat, professor, Institute of Microbiology and Biotechnology of the ASM
Scientific consultant: Valeriu Rudic
doctor habilitat, professor, Institute of Microbiology and Biotechnology of the ASM
Institution: Institute of Microbiology and Biotechnology of the ASM
Scientific council: DH 09-03.00.07
Institute of Microbiology and Biotechnology of the ASM

Status

The thesis was presented on the 23 December, 2010
Approved by NCAA on the 24 February, 2011

Abstract

Adobe PDF document0.37 Mb / in romanian

Keywords

Saccharomyces cerevisiae, wine yeast, carbohydrates, coordination compounds, acetates, yeast preparations.

Summary

The thesis consists of introduction, 4 chapters, conclusions and recommendations, bibliography, containing 244 references, 6 anexes, 109 pages of the base text, 20 tables and 37 figures. The results are presented in 18 publications.

Goal of the work: the studying of physiological and biochemical characteristics of some of wine yeasts strains with a high potential of carbohydrates biosynthesis and the elaboration of procedures of obtaining of bioactive products.

Objectives: isolation from the wine sediments, the selection and the studying of their morphological, cultural, physiological and biochemical characteristics of yeast strains with high potential for the carbohydrates biosynthesis; the establishing of the medium factors that provides the optimal level of productivity and the carbohydrates biosynthesis in the selected yeasts; the elaboration of procedures for directed cultivation of yeasts and the biomass obtaining with an estimated carbohydrate content; the elaboration of procedures of obtaining of some valuable bioproducts from the wine sedimentary yeasts.

Scientific novelty and originality. For the first time were selected two yeast strains S. cerevisiae CNMN-Y-20 and S. cerevisiae CNMN-Y-21 with a high potential of carbohydrates biosynthesis, were established their morphological, cultural, physiological and biochemical characteristics and factors that determinate the processes of carbohydrates biosynthesis at mentioned strains. The efficiency of molasses and trichloroacetate chloride of zinc to stimulate the processes of carbohydrates biosynthesis in the mentioned strains has been demonstrated.

Scientific problem. Scientific argumentation for directing pathways of carbohydrate biosynthesis at selected yeast strains, using as regulators preferred nutrients and physico-chemical factors.

Theoretical value. The new data on the physiological response of wine yeast on the action of factors of directed cultivation. The work argues the possibility of the wine sedimentary yeasts using for a new valuable bioproducts obtaining.

Application value. The strain S. cerevisiae CNMN–Y-20 is recomended for the industrial cultivation as a source of carbohydrates preparations. The technology of processing of biomass of wine sedimentary yeasts is recomended for the industrial obtaining of natural bioproducts and bioactive substances with the utilization in different fields.

Implementation of scientific results. The selected yeast strains are stored as carbohydrates producers and used in the investigations within CNMN. The bioproduct Prolevin R was implemented at the fish farms of I.E. „Marin-Alexandru”.