Cosnyts'kyj V. The technology of сutivation of yeast in the alcohol fermentation of grain with using of concentrated enzymes

The scientific substantiation technology of сutivation of yeast in the alcohol fermentation was elaborated with the regard of the amino acid and carbohydrate composition of medium. It was determined, that the yeast growth and the speed of concentrated enzymes saccharificated wart is limited by the aminoacid. The influence of the different aminoacid sourced on the yeast fermrntation activity was produced. The biggest alcohol yield is guarantee in a case of using of maize exstract. the optimal parameters of cultivation of yeast was produced. Influence of limitative and ingibitory factors on the alcohol yield was investigated. The asepsis condition of production with using of new biocyde "Camoran" was analyzed. The technological instruction of cultivation of yeast in the alcohol fermentation in the medium, which was saccharificated by concentrated enzymes. Key words: carbohydrate, aminoacid, yeast, cultivation, medium.