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- ДокументPROSPECTS OF INDUSTRIAL PRODUCTION OF CHITIN-GLUCAN COMPLEXES FROM FUNGAL CULTURES(2022) O. Siroid, I. Klechak, O. DuhanThe paper is devoted to the problem of producing chitin-glucan complexes (CGC) as an alternative to chitin and chitosan. These biopolymers are present in arthropod exoskeletons and other skeletal elements, as well as in fungi and algae cell walls. Chitin-glucan complexes are widely used as sorbents, fillers, and agents for enzyme immobilization in a range of fields including medicine, biotechnology, food industry (particularly in brewing to remove sediment), cosmetology, agriculture, and manufacturing. Due to their fungicidal and antibacterial properties, these biopolymers are used as plant protection products and as biofertilizers. They also have a lot of potential for regenerative medicine and tissue therapy because of their biocompatibility and non-toxicity. The paper considers the main methods for isolation of chitin-glucan complexes and features of commercial production of chitin-[A2] gluconate complexes from fungal cultures, with a focus on the mild alkaline process and the use of an enzymatic treatment to improve production and obtain a product with a stable degree of deacetylation. Also, the paper discusses potential producers and optimal cultivation conditions for obtaining the maximum amount of biomass, which is directly proportional to the amount of biomass produced and is dependent on strain, cultivation, and isolation process conditions. The cost of these polymers largely depends on the cost and availability of raw materials, so chitosan and chitin derived from fungal cultures are more environmentally friendly and relatively inexpensive, owing to their ability to be cultivated in industrial waste, lack of seasonality, and availability of producers.
- ДокументSTUDY OF AROMATIC COMPONENTS IN THE COURSE OF INITIATING ENZYMATIC REACTIONS IN THE EDIBLE MUSHROOM PLEUROTUS OSTREATUS(2022) H. Dubova, N. Dotsenko, О. Mykchaylova, N. PoyedinokVarious branches of the food and medical industries widely use mushrooms, that is why their aromatic characteristics are quite important. This paper presents a comparative analysis of the aromatic and fatty acid composition of the mycelium of the edible oyster mushroom (Pleurotus ostreatus (Jacq.) P. Kumm., strain K-17) cultured on a glucose-peptone-yeast growth medium with wheat bran added. The quantitative and qualitative composition of the aromas has shown that wheat bran components affect the aroma-forming reactions during the growth of the mycelium of P. ostreatus. It has been established that the introduction of wheat bran increases the content of 1-octen-3-ol, the main fungal aromatic component. In the culture liquid, 1-octen-3-ol increases by 1.4 times, as compared with classic samples cultured on a growth medium without wheat bran. Also, in the mycelium cultured on a wheat bran-containing growth medium, the total quantity of identified aromatic components increases by 1.7 times. In this mycelium, the two main components of the mushroom’s aroma are formed: 1-octen-3-ol and hexanal. In other samples, these important components are absent. The results of this study confirm that the formation of the two main fungal aromatic components, 1‑octen-3-ol and hexanal, involves polyunsaturated fatty acids, namely linoleic acid. Its content decreased in parallel with the accumulation of aromatic components throughout culturing in the wheat bran-containing medium. The data obtained allow establishing how initiation of enzymatic oxidative reactions changes the aroma of P. ostreatus during surface culturing on a liquid medium. The research results reveal the regular patterns in the formation of aromatic components of macromycetes from lipid precursors. Addition of wheat bran to a growth medium unbalances the total content of aromatic components towards their accumulation in the mycelium. Since fruiting bodies and vegetative mycelium are similar in their biochemical composition, the results of studying the mycelium cultured on a liquid medium allow predicting how aromatic components will be formed in the fruiting bodies of oyster mushrooms.
- ДокументSTUDY OF USE OF ANTISEPTIC ICE OF PLASMA-CHEMICALLY ACTIVATED AQUEOUS SOLUTIONS FOR THE STORAGE OF FOOD RAW MATERIALS(2022) О. Pivovarov, О. Kovalova, V. Koshulko, A. AleksandrovaScientists and specialists of food processing industry are increasingly focused on the technology of storage of raw materials of animal origin in antiseptic ice. The paper presents the peculiar features of plasma-chemical activation of solutions to produce antiseptic ice and their further use in the storage of meat and fish. The process of treatment leads to formation of micro-particles of hydrogen peroxide, which in contact with the raw materials are capable of generating active oxygen, allowing to disinfect the raw material surface. Concentration of hydrogen peroxide in the solutions further used to produce antiseptic ice has been determined. Study of the features of use of antiseptic ice made of plasma-chemically activated aqueous solutions showed unchanged organoleptic properties of raw materials after using the presented antiseptic agent. Suppression of viable microflora owing to antimicrobial action of plasma-chemically activated aqueous solutions was recorded. Antiseptic ice contributes to long-term disinfection of raw materials. For example, the samples show absence of microflora of mesophilic aerobic and facultative anaerobic microorganisms and bacteria of the Escherichia coli group, which allows improving the quality of stored food raw materials. At the concentration of peroxides at the level of 600-700 mg/l, pathogenic microflora in meat and fish samples is not present at all. When meat and fish raw materials are stored in ice for 30 days, pathogenic microflora does not appear, and it confirms the long-term disinfecting action of antiseptic ice. Slower accumulation of amino-ammonia nitrogen is observed during long-term storage of meat and fish raw materials. The use of plasma-chemically activated aqueous solutions for the production of antiseptic ice and storage of meat and fish raw materials in it can partially prevent the processes of protein breakdown and, accordingly, increase the product shelf life. The paper describes technological parameters of the process of storage of meat and fish in antiseptic ice, which can be used in the industrial storage of raw materials, and provides the guidance for use of ice of plasma-chemically activated aqueous solutions in the process of storage of raw materials of animal origin.
- ДокументINVESTIGATION OF QUALITY INDICATORS OF WHOLEMEAL INDUSTRIAL-MADE FLOUR(2022) D. Marchenkov, N. Khorenzhy, O. Voloshenko, D. Zhygunov, О. Marenchenko, O. ZhurenkoThe article shows the benefits of consuming wholemeal products. However, the level of consumption of these products is low. The reason is primarily the low quality of products: the rough structure of the crumb, rapid hardening. Therefore, there is a need to improve the quality of bread from wholemeal flour. The indicators of quality of wholemeal flour produced by national enterprises are investigated in the work. Analysis of packaging and labeling of test samples of wholemeal flour (according to the manufacturer) showed that some of them are produced in accordance with GSTU 46.004-99 (“Wheat flour. Specifications”), and the quality of other samples is controlled by the manufacturer's own specifications. It should be noted that there are no Ukraine's standards for wholemeal wheat flour. Standard GSTU 46.004-99 (“Wheat flour. Technical conditions”) apply only to wheat graded and dark flour. It was found that the ash content of the studied samples of whole-meal flour (WMF) from wheat and spellta grain is in the range of 0.80–1.46%; paricle size: the residue on the sieve No. 067 – within 0.1–1.7%, the passage of the sieve No. 38 – within 12–34%. The influence of particle size and gluten of wheat and spelta whole-meal flour on its baking properties has been studied. It has been found increasing the volume and porosity of the bread while the particle size decreases. The largest bread volume (400–460 cm3) and porosity (67–68%) had the samples of flour with the smallest particle size (sieve residue No. 067 not more than 1 %, sieve passage No. 38 more than 15–20 %). For samples with a larger particle size (sieve passage No.38 – not more than 15-20 %), the volume of bread and its porosity decreased by 1.2–1.3 and 1.1–1.2 times, respectively. Analysis of gluten quantity and quality effect showed that a rather high quality of wholemeal bread from wheat WMF can be obtained with a crude gluten content in flour of at least 24–26% with a gluten quality of Gluten deformation index (GDI) in a range of 60–80 units. For the production of bread from spelta WMF it is recommended to use WMF with a crude gluten content of at least 30% with a gluten quality GDI in a range of 60–100 units.
- ДокументRESEARCH OF TECHNOLOGICAL AND BIOTECHNOLOGICAL PROCESSES OF CULTIVATION OF LACTIC ACID SYMBIONTS(2022) H. Kylymenchuk, A. Yegorova, Т. VolovуkThe main technological and biotechnological features of symbiont cultivation based on microbial cultures Lactobacillus plantarum and Lactococcus diacetylactis and various prebiotics have been studied in this work. Cultures of probiotic microorganisms were chosen. The main technological characteristics of several types of dietary fibers from pumpkin seeds produced by WTF “Farmakom”, “Richoil” and “Agroselprom” were studied, namely their fractional composition. In all studied samples, three fractions with the screenings of sieves 059, 044, and 037 were separated. In “Richoil” fibers, the content of screening fraction of 044 sieve was the highest and accounted for up to 80%. The yield of the fine fraction with the throughs of sieve 037 in all studied fiber samples was 3–10%. The adsorption capacity of pumpkin seed dietary fibers has been studied. The throughs fraction of the sieve 044 was found to actively adsorb the cells of the producer microorganism. For pumpkin seed dietary fibers, the water-retaining capacity was proven to be 2.5 g of water per gram of sample. The influence of mass fraction of pumpkin seed dietary fibers on cultivation of Lactobacillus plantarum and Lactococcus diacetylactis was studied. The mass fraction of 0.5 g of dietary fibers per 10 ml of culture medium was shown to be optimal. The dynamics of acid accumulation in the process of cultivation of symbiotic microorganisms Lactobacillus plantarum and Lactococcus diacetylactis in milk with different prebiotics (pumpkin seed dietary fibers, lactulose, and amaranth oil) was studied. The dietary fibers from pumpkin seeds was shown to have a significant effect on the β-galactosidase activity of symbiont microorganisms and to accelerate their acid production. A clot formed in the presence of fibers in 4.0–4.5 hours. Lactococcus diacetylactis was found to be the predominant culture in the symbiotic interactions in the presence of pumpkin seed dietary fibers. As a result of culturing the selected symbionts with pumpkin seed dietary fibers in the finished product, we obtain a predictable complex of metabolites, the majority of which would be produced by the predominant culture Lactococcus diacetylactis.