STUDYING THE DYNAMICS OF YEAST GROWTH ON MILK WHEY

G.Zh. Abdieva; P.S. Ualieva; А.М. Мәлік; A.K. Yermek; A.S. Abilda; A. Sisimova; A.S. Nurmaganbetova

doi:10.53729/MV-AS.2024.02.12

Authors

G.Zh. Abdieva Al-Farabi Kazakh National University, Almaty, Kazakhstan
P.S. Ualieva Al-Farabi Kazakh National University, Almaty, Kazakhstan
А.М. Мәлік Al-Farabi Kazakh National University, Almaty, Kazakhstan
A.K. Yermek Al-Farabi Kazakh National University, Almaty, Kazakhstan
A.S. Abilda Al-Farabi Kazakh National University, Almaty, Kazakhstan
A. Sisimova Al-Farabi Kazakh National University, Almaty, Kazakhstan
A.S. Nurmaganbetova Al-Farabi Kazakh National University, Almaty, Kazakhstan

DOI:

https://doi.org/10.53729/MV-AS.2024.02.12

Keywords:

yeast, culture, bioethanol, whey, strain

Abstract

Industrial whey processing makes it possible to implement the principles of waste-free technology, increase the resources of complete food and feed, ensure the profitability of production, and eliminate environmental pollution. Industrial processing of whey is currently carried out in three main areas: comprehensive use of all dry residue; extraction and deep fractionation of individual most valuable components; targeted chemical, enzymatic or biological transformation of individual components to obtain industrially important derivatives. During the study, the microflora of dairy products was studied, and pure yeast cultures were isolated. The morphological and cultural properties were determined, and molecular genetic identification of yeast to species was also carried out. Genetic analysis revealed promising strains in these samples: Kluyveromyces marxianus SH1, Kluyveromyces marxianus AI1, and Saccharomyces cerevisiae M1. The purpose of this work is to study the microflora of lactic acid bacteria and identify yeast strains to species.