Enzyme complex influence on physiological properties of alcoholic yeast during cultivation

The effect of enzyme preparations of neutral Prolife BS Liquid protease and Kingfos phytase on the physiological and technological properties of Saccharomyces cerevisiae yeast of race XII in alcohol production was studied. The maximum accumulation of yeast cells occurs when the enzyme preparation of neutral Prolive BS Liquid protease was added to the wort at a dosage of 0.2 units PS/g of starch and Kingfos phytase with a dosage of 0.5 units FS/g of starch. The content of yeast cells in ripe yeast reached 170 million cells/cm³ after 16-18 hours of cultivation. Such yeast has a high fermentation activity.