THE USE OF JERUSALEM ARTICHOKE FOR OBTAINING THE YEAST BIOMASS FOR FOOD AND FEED PURPOSES

Researches on the use of Jerusalem artichoke tubers in the production of yeast biomass for food and feed purposes have been conducted. It was revealed that inulinase activity of yeast strains of S. cerevisiae G and K. marxianus VKM Y-1148 was 590 u / g and 150 u / g respectively at the cultivation in the inulin-containing medium. Strain S. cerevisiae G grows well in non-hydrolyzed juice of the Jerusalem artichoke obtained from fresh tubers. The juice of the Jerusalem artichoke has a high content of inulin (18.7%), phosphorus, potassium, B vitamins, biotin and can be used as a culture medium of yeast without mineral salts. The yield of biomass by culturing the yeast with aeration (30 °C, 24 h) was 60 g / L. The addition of (NH4)2SO4 into the Jerusalem artichoke juice (0.6%) increased the accumulation of yeast biomass up to 74.6 g /L which is 24% higher of yeast biomass grown in beet molasses medium. The stimulating effect of the Jerusalem artichoke juice on K. marxianus Y-1148 during milk whey fermentation (30 ºС, with aeration) has been established. The maximum stimulating effect (2.8 times) is shown at the 15% content of Jerusalem artichoke in milk whey and during 24 h of incubation. The use of Jerusalem artichoke increases the yield of yeast biomass and enriches it with probiotic substances. It allows replacing the traditional molasses by the Jerusalem artichoke and to reduce the cost of production by increasing the yield of yeast biomass and by excluding mineral salts.