Gaspar Enik?, Oprean Letitia, Tita Ovidiu, Tusa Ciprian
Rezumat
Drojdiile utilizate intr-un volum mare in industrie sunt: in industria fermentativa (alcool, vin, bere),
produse de panificatie si in industria laptelui. Avand o compozisie chimica de valoare, acestea sunt o sursade proteine in nutritia umana, deoarece contin aminoacizi si un complex de vitamina B (Draghici, et al. 2011). Unele elemente minerale (fosfor, sulf, fier, magneziu, etc.), factori de vitamine sau coenzime (vitamine B, acid paraaminobenzoic, co-enzima A, etc.) servesc drept activatori de reactii enzimatice, care sunt specifice fermentatiei alcoolice. In scopul obtinerii de vinuri de calitate, se vor folosi drojdii selectionate, care au proprietati biotehnologice superioare (Oprean, et al. 2008). In lucrare s-au selectat trei soiuri de struguri, din care s-au izolat drojdiile Saccharomyces bayanus, iar identificarea lor a fost efectuata prin masurarea continutului in vitamina B (B1, B2, B3, B5, B6), folosind metoda HPLC. Tulpinile de drojdie Saccharomyces bayanus au fost izolate din microbiota din strugurii autohtoni, din centrele de preparare a vinului Apold si Sebes, centrul de prepararea al vinului Blaj-Tarnave si din centrul de preparare al vinului Jidvei-Tarnave. Soiurile de struguri folositi au fost: Iordana (SBIA), Riesling Italian (SBRI) si Feteasca Regala (SBFR). In scopul identificarii acestor tulpini, s-au comparat cu proba de referinta Saccharomyces bayanus EC 118 - din Spania (Gaspar, et al. 2011).
Cuvinte cheie: tulpini de drojdieSaccharomyces bayanusHPLCvitamine
Abstract
The yeasts are used in the industry on a high volume in the fermentative industry (alcohol, wine, beer),
bakery and in the milk industry. Having a valuable chemical composition, they are a protein source in the human
nutrition, containing aminoacids and B complex vitamins (Dr?ghici, et al 2011) .Some mineral elements (phosphorus, sulfur, iron, magnesium, etc.), vitaminic factors or coenzymes (B vitamins,paraaminobenzoic acid, A co-enzyme, etc.) serve as activators of the enzymatic reactions which are specific to the alcoholic fermentation. In order to obtain quality wines, we use selected yeasts which have superior biotechnological properties (Oprean, et al 2008). In this paper we selected three varieties of grapes, from which we isolated Saccharomyces bayanus yeasts, their identification was performed by measuring the content in B vitamins (B1, B2, B3, B5, B6) using the HPLC method.
The Saccharomyces bayanus yeast strains were isolated from the microbiota of the native grapes from the Apold wine
making centre – Sebes wineyard – Apold, Blaj wine making centre – Târnave wineyard, and the Jidvei wine making
centre – Târnave wineyard. The grapes varieties we used were: Iordana (SBIA), Italian Riesling (SBRI) and Royal
Feteasca (SBFR). In order to identify these strains, we compare them to the reference sample Saccharomyces bayanus
EC118 - from Spain (Gaspar, et al 2011).
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