INFLUENCE OF NITROGEN SOURCES ON GROWTH OF YEAST FUNGI ISOLATED FROM SPONTANEOUSLY FERMENTED SOUR-MILK PRODUCTS
Abstract
Yeast fungi isolated from spontaneously fermented
sour-milk products assimilate well ammonium nitrate
NH4NO3 and ammonium sulfate (NH4)2SO4. Only two kinds
of yeasts, namely, Brettanomyces intermedius and Saccharomyces
cerevisiae, can assimilate sodium nitrate NaNO3. The
biomass increase rate of yeasts Brettanomyces intermedius
and Saccharomyces cerevisiae in NH4NO3 and (NH4)2SO4
is 1.6-3.2 times higher than in NaNO3. All species of tested
yeast fungi consume well asparagin, urea and peptone, which
are an organic source of nitrogen. Pepton is assimilated more
actively than asparagin or urea. However, the yeast fungi
Candida kefir and C.pseudotropicalis consume asparagin
more actively than urea.
sour-milk products assimilate well ammonium nitrate
NH4NO3 and ammonium sulfate (NH4)2SO4. Only two kinds
of yeasts, namely, Brettanomyces intermedius and Saccharomyces
cerevisiae, can assimilate sodium nitrate NaNO3. The
biomass increase rate of yeasts Brettanomyces intermedius
and Saccharomyces cerevisiae in NH4NO3 and (NH4)2SO4
is 1.6-3.2 times higher than in NaNO3. All species of tested
yeast fungi consume well asparagin, urea and peptone, which
are an organic source of nitrogen. Pepton is assimilated more
actively than asparagin or urea. However, the yeast fungi
Candida kefir and C.pseudotropicalis consume asparagin
more actively than urea.
About the Authors
Ф. Асланова-Мирзоева
Бакинский государственный университет (Азербайджан)
Russian Federation
Russian Federation
Х. Ганбаров
Бакинский государственный университет (Азербайджан)
Russian Federation
Russian Federation
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