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Use of malt extract for hydrogen peroxide neutralization in honey solution

Leontyev Dmitriy Arhipovich  (K.G. Razumovsky Moscow State University of Technology and Management (The First Cossack University))

Laurinavicius Konstantin Sergeevich  (Candidate of biological sciences, Pushchino scientific center of the Russian academy of sciences)

Panasyuk Alexander Lvovich  (Doctor of technical sciences, professor, All-Russian scientific research Institute of the brewing, beverage and wine industry)

It has been researched acacia honey for antibiotic action by method for sowing a pure culture of wine yeast on a specially prepared nutrient medium. Particular attention is paid to the formation of hydrogen peroxide in honey wort, the method of its identification and neutralization. The presence of peroxide in honey solution was confirmed by its neutralization with the enzyme catalase. As an inactivator of peroxide, malt extract has been proposed, which has high enzymatic activity. The time required for the formation of the maximum peroxide concentration in the honey solution and its neutralization using the raw materials given in the experiment is noted

Keywords:bee honey, hydrogen peroxide, yeast wine, catalase, malt extract
 

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Citation link:
Leontyev D. A., Laurinavicius K. S., Panasyuk A. L. Use of malt extract for hydrogen peroxide neutralization in honey solution // Современная наука: актуальные проблемы теории и практики. Серия: Естественные и Технические Науки. -2019. -№07. -С. 42-49
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