Effect of nanopreparations on development of the populations of Saccharomyces brewer’s yeasts

Abstract

Effect of nanoparticles of different nature on development of the populations of top and bottom fermentation brewers’ yeasts (Saccharomyces cerevisiae) on various media and on ethanol accumulation during wort fermentation was studied. In some cases the presence of nanoparticles in the medium was shown to affect the monitored parameters, primarily the yeast cell titer. Direction and intensity of this effect depend on a number of factors: nanopreparation kind and concentration, medium composition, and cultivation conditions. Inhibition of development of yeast populations was most pronounced in the presence of the silver nanopreparation, while zinc nanoparticles and zinc oxide nanopreparation had the least effect. At the same time, specific concentrations of some nanoparticles stimulated growth of the population and yeast metabolism.