Kishtaari M. Study of physiological and biochemical peculiarities of yeast fermenting lactose to obtain ethyl spirit

5 scientific works are defended on results of selective breeding of yeast fermenting lactose with ethyl spirit formation/It has been studied the ability of selected strain (culture) to ferment different carbohydrates and their mixtures.Expediency of mixed yeast cultures usage while fermenting mediums containing lactose,sucrose or maltose, which allows to intensify process of spirit accumulation substatially, was demonstrated.Sequence of ferment hydrolisis and fermentation of disaccbaride by mixed cultures was studied.The way of obtaining mediums containing whey and molasses was offered.Peculiarities of physiology of yeast culture assimilating lactose under conditions of aerobic cultivation were studied.The optimal conditions of its cultivation are determined.It is recommended to cultivate yeast in whey by removal-top-up method or continuous operation