Influence of brown algae polysaccharides on the life processes of yeast Saccharomyces cerevisiae

The aim of the work was to study the possibility of using brown algae polysaccharides as biostimulators of the activity of the yeast Saccharomyces cerevisiae and to assess their effect on the technological parameters of baker's yeast. Fucoidan and sodium alginate were used as a source of brown algae polysaccharides as part of a biologically active food supplement «Fucolam-S-raw». To increase the efficiency of activation of yeast cells, we additionally used a modified form of a biologically active additive - microstructured. The modification of polysaccharides in the additive was carried out using low-frequency ultrasonic exposure (power - 630 W/L, exposure time - 30 minutes using a cooling jacket to maintain the temperature at 50 °C). The results of the research showed that in the presence of biostimulants - polysaccharides of brown algae, metabolic processes are activated in the yeast cells of Saccharomyces cerevisiae. The most pronounced effect of polysaccharides on the stimulation of the physiological state of yeast cells when using a modified form of the additive. A more intensive accumulation of reserve substances is observed: the number of cells with volutin reaches 96-97 %, with glycogen - 70 %. The use of biostimulants of polysaccharides of brown algae both in native form and in microstructured forms can reduce the duration of activation of pressed yeast by 1.5 hours in relation to the control. The use of the modified form of the additive leads to an increase in the lifting force of the yeast by 3.3 % in comparison with the control sample of the dough. The addition of a biologically active additive «Fucolam-S-raw» in its native form increases the growth of yeast biomass by 23 %, and microstructured polysaccharides - by 38 %.