Rezumat
CZU 577.3.04
The influence of microwave irradiation on the technical and chemical indicators of molasses worth fermentation by the irradiated seed yeast has been investigated in the technology of bioethanol production. The optimum irradiation parameters of the microwave EMR in 53–55 GHz band for the yeast culture Saccharomyces cerevisiae M-09 were experimentally determined. In the alcoholic brew fermented with the irradiated yeast the accumulation of biomass, alcohol and the amount of carbon dioxide emissions increased compared to the control. At the same time, the quantity of residual carbohydrates decreased. The effect of the microwave EMR action on the yeast culture was saved for six generations and only gradually weakened, which may be connected with the Saccharomyces cerevisiae adaptation to the influence of external factors.
Keywords: microwaves, bioethanol, yeast, fermentation.