Extraction and study of Intracellular compounds of sedimentary wine yeast - waste product of wine production

The present work describes the results of research of a complex of substances obtained from sedimentary wine yeast by extraction with food extractants with the use of ultrasound. The filtrates of alcoholic extracts of yeast and sediments isolated from filtrate were investigated. It has been shown th...

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Autores principales:	Chernousova Inna, Zaitsev George
Formato:	article
Lenguaje:	EN FR
Publicado:	EDP Sciences 2021
Materias:	Microbiology QR1-502 Physiology QP1-981 Zoology QL1-991
Acceso en línea:	https://doaj.org/article/cf7556e844374b698b64af59f0ed4570
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spelling	oai:doaj.org-article:cf7556e844374b698b64af59f0ed45702021-11-08T15:17:23ZExtraction and study of Intracellular compounds of sedimentary wine yeast - waste product of wine production2117-445810.1051/bioconf/20213700011https://doaj.org/article/cf7556e844374b698b64af59f0ed45702021-01-01T00:00:00Zhttps://www.bio-conferences.org/articles/bioconf/pdf/2021/09/bioconf_fies2021_00011.pdfhttps://doaj.org/toc/2117-4458The present work describes the results of research of a complex of substances obtained from sedimentary wine yeast by extraction with food extractants with the use of ultrasound. The filtrates of alcoholic extracts of yeast and sediments isolated from filtrate were investigated. It has been shown that hydrophobic substances moderately soluble and poorly soluble in alcohol, such as ethyl esters of fatty acids, fatty acids, phospholipids, sterols, squalene, were isolated from sedimentary wine yeast by extraction with alcohol-containing extractants. The mechanical effect of ultrasound provides faster and more complete penetration of the solvent into the intracellular substances. Ultrasound allows one to achieve greater penetration of the solvent into plant tissues and improve mass exchange. Ultrasonic waves, causing cavitation in the liquid, destroy cell walls and promote the release of cell matrix components. Thus, during the US treatment of suspended sedimentary wine yeast a mixture of fatty acid ethyl ester more than 2 times and squalene - 1.5 times, compared to the control, is observed.Chernousova InnaZaitsev GeorgeEDP SciencesarticleMicrobiologyQR1-502PhysiologyQP1-981ZoologyQL1-991ENFRBIO Web of Conferences, Vol 37, p 00011 (2021)
institution	DOAJ
collection	DOAJ
language	EN FR
topic	Microbiology QR1-502 Physiology QP1-981 Zoology QL1-991
spellingShingle	Microbiology QR1-502 Physiology QP1-981 Zoology QL1-991 Chernousova Inna Zaitsev George Extraction and study of Intracellular compounds of sedimentary wine yeast - waste product of wine production
description	The present work describes the results of research of a complex of substances obtained from sedimentary wine yeast by extraction with food extractants with the use of ultrasound. The filtrates of alcoholic extracts of yeast and sediments isolated from filtrate were investigated. It has been shown that hydrophobic substances moderately soluble and poorly soluble in alcohol, such as ethyl esters of fatty acids, fatty acids, phospholipids, sterols, squalene, were isolated from sedimentary wine yeast by extraction with alcohol-containing extractants. The mechanical effect of ultrasound provides faster and more complete penetration of the solvent into the intracellular substances. Ultrasound allows one to achieve greater penetration of the solvent into plant tissues and improve mass exchange. Ultrasonic waves, causing cavitation in the liquid, destroy cell walls and promote the release of cell matrix components. Thus, during the US treatment of suspended sedimentary wine yeast a mixture of fatty acid ethyl ester more than 2 times and squalene - 1.5 times, compared to the control, is observed.
format	article
author	Chernousova Inna Zaitsev George
author_facet	Chernousova Inna Zaitsev George
author_sort	Chernousova Inna
title	Extraction and study of Intracellular compounds of sedimentary wine yeast - waste product of wine production
title_short	Extraction and study of Intracellular compounds of sedimentary wine yeast - waste product of wine production
title_full	Extraction and study of Intracellular compounds of sedimentary wine yeast - waste product of wine production
title_fullStr	Extraction and study of Intracellular compounds of sedimentary wine yeast - waste product of wine production
title_full_unstemmed	Extraction and study of Intracellular compounds of sedimentary wine yeast - waste product of wine production
title_sort	extraction and study of intracellular compounds of sedimentary wine yeast - waste product of wine production
publisher	EDP Sciences
publishDate	2021
url	https://doaj.org/article/cf7556e844374b698b64af59f0ed4570
work_keys_str_mv	AT chernousovainna extractionandstudyofintracellularcompoundsofsedimentarywineyeastwasteproductofwineproduction AT zaitsevgeorge extractionandstudyofintracellularcompoundsofsedimentarywineyeastwasteproductofwineproduction
_version_	1718442183704444928

Extraction and study of Intracellular compounds of sedimentary wine yeast - waste product of wine production

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