Proceedings of the International scientific and practical conference “Multidisciplinary approaches in science, technology and culture” (October 21-23, 2025) / Publisher website: www.naukainfo.com. – Berlin, Germany, 2025. - 121 p.

28 When the yeast suspension was incubated for 96 h at 6 °C, the content of amino acids and peptides (absorption 200–210 nm) increased compared to the 24-hour exposure (Fig. 1). These results suggest that prolonged pre-adaptation causes structural and functional changes in yeast cells, enhancing WSC yield after autolysis and autoclaving. Autolysis for 24 h at 55 °C after 24-hour pre-adaptation at 6 °C resulted in WSCs containing a broad range of amino acids, proteins, and nucleic acids (Fig. 1). However, the most notable composition was obtained after sequential pre-adaptation, autolysis, and autoclaving – where the amount of compounds absorbing in the 200– 300 nm range increased significantly compared to autolysis alone. This effect was most pronounced after 96 h pre-adaptation and 96 h autolysis followed by autoclaving at 121 °C, 1.5 atm for 10 min. The obtained components also differed in organoleptic properties from those of standard autolysates, reflecting differences in both composition and nutritional value. Thus, a sequential three-stage treatment – pre-adaptation, autolysis, and autoclaving – allows transferring up to 70% of yeast cell constituents (amino acids, peptides, proteins, nucleic acids) into the aqueous phase. A comprehensive compositional analysis of these components will help identify their most effective applications. The partially automated system developed in this study – controlling temperature shifts and periodic mixing to prevent foam formation – enabled standardization of target product yields and reduced manual labor requirements. Conclusion. Even simplified implementations of Clean-in-Place (CIP) systems significantly reduce maintenance labor costs and ensure standardization of product quality during multistage yeast processing procedures. REFERENCES: