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Rambler's Top100

Food processing Industry №9/2021

The results of the work of Food and Processing industry Enterprises of Russia

TOPIC OF THE ISSUE: PROMISING ENZYME DRUGS AND BIOTECH PROCESSES IN PRODUCT TECHNOLOGIES FOOD AND FEED

Abramova I.M., Serba E.M.Historical milestones in the development of the enzyme and alcohol industry

P. 10-14 Key words
alcohol industry, enzymes, history, institute of food biotechnology

Abstract
The article presents the main stages of the creation and development of the All-Russian Research Institute of Food Biotechnology as a leading organization in the field of scientific and technological support of the enzyme, alcohol, yeast, alcoholic beverage, vinegar industry, the development of innovative biotechnologies of functional ingredients, biologically active additives for food and feed purposes, production and quality control methodology of food products. The 10th Anniversary International Scientific and Practical Symposium "Promising Enzyme Preparations and Biotechnological processes in food and Feed technologies" will be held in honor of the 90th anniversary of the Research Institute of Food Biotechnology.

References
1. Serba EM, Abramova IM, Rimareva LV, et al. Vliyanie fermentnykh preparatov na tekhnologicheskie pokazateli zernovogo susla i kachestvo spirta [The influence of enzyme preparations on the technological indicators of grain must and the quality of alcohol]. Pivo i napitki [Beer and Drinks]. 2018. No. 1. P. 50-54 (In Russ.).
2. Rimareva LV, Overchenko MB, Ignatova NI, et al. Nekotorye aspekty metodologii kontrolya bezopasnosti, kachestva i podlinnosti fermentnykh preparatov dlya pischevoj promyshlennosti [Some aspects of the methodology for monitoring the safety, quality and authenticity of enzyme preparations for the food industry]. Pischevaya promyshlennost` [Food Industry]. 2020. No. 4. P. 48-55 (In Russ.).
3. Abramova IM, Serba EM. Biotexnologicheskie processy v proizvodstve produktov pitaniya i kormov [Biotechnological processes in the production of food and feed]. Pischevaya promyshlennost` [Food industry]. 2019. No. 4. P. 12-14 (In Russ.).
4. Bogdanov PYu. Spirtovaya otrasl` - odno iz strategicheskikh zven`ev pere-rabatyvayuschej promyshlennosti APK [The spirit industry is one of the strategic links in the processing industry of the agro-industrial complex]. Molodoj uchenyj [Young scientist]. 2013. No. 7 (54). Ð. 141-144 (In Russ.).
Authors
Irina M. Abramova, Doctor of Technical Sciences,
Elena M. Serba, Doctor of Biological Sciences, Corresponding Member of RÀS
Russian Research Institute of food biotechnology - Branch of Federal Research Center of food, biotechnology and food safety,
4B, Samokatnaya str., Moscow, 111033, This email address is being protected from spambots. You need JavaScript enabled to view it.



Abramova I.M., Medrish M.E., Pavlenko S.V., Romanova A.G., Gavrilova D.A.HPLC methods in rum quality control

P. 15-16 Key words
rum, cations, anions, phenolic and furan compounds

Abstract
The paper presents the results of chromatographic studies of the ionic composition, the composition of phenolic and furan compounds, in imported rum samples, in falsified samples. The types of ranges of concentrations of the ionic composition have been established.

References
1. Vlassov VN, Maruzhenkov DS. Application of GC/MS method for the identification of brandies and cognacs. Analusis. 1999. 27. P. 663-667.
2. Yadav PK, Sharma RM. The Role of Voltammetric Methods in Determination of Metals in Alcoholic Beverages: A Critical Review. Arab Journal of Forensic Sciences & Forensic Medicine. 2019. Vol. 1 (9). P. 1232-1247.
3. Abramova IM, Medrish ME, Savelieva VB et al. The ionic composition of distilled beverages and its effect on their stability during storage. IOP Conference Series: Earth and Environmental Science. 2021. No. 640. P. 1-5.
4. Berezhnaya AV. Sovershenstvovanie tekhnologicheskikh priyomov povysheniya kachestva kon'yachnykh spirtov i kon'yakov [Improvement of technological methods for improving the quality of cognac spirits and cognacs]. Krasnodar, 2004. P. 1-24 (In Russ.).
Authors
Abramova Irina M., Doctor of Technical Sciences,
Medrish Marina E., Candidate of Technical Sciences,
Pavlenko Svetlana V.,
Romanova Alexandra G.,
Gavrilova Dar'ya A.
All-Russian Scientific-Research Institute of Food Biotechnology - Branch of the Federal Research Center for Nutrition, Biotechnology and Food Safety,
4Â, Samokatnaya str., Moscow, 111033, This email address is being protected from spambots. You need JavaScript enabled to view it.



Agarkov A.A., Ryazantzeva K.A., Agarkova E.Yu. A promising direction for the processing of whey to obtain fermented drinks with increased digestibility

P. 16-18 Key words
whey protein concentrates, starter microorganisms, fermented beverage, phytoregulators, herbal extracts

Abstract
The prospects for the development of technologies for fermented drinks of increased digestibility based on whey protein concentrate (WPC) with the use of acidity phytoregulators with antimicrobial action are shown. It has been proven that the introduction of phytoregulators makes it possible to obtain a product with acceptable consumer characteristics against the background of a slowdown in post-oxidative processes.

References
1. Agarkova EYu, Kruchinin AG, Agarkov AA, Kharitonov VD. Perspektivy ispol`zovaniya dinamicheskogo membrannogo modulya fil`tracii UF-RDM dlya koncentrirovaniya belkov podsyrnoj syvorotkoj [Prospects for the use of the dynamic membrane filtration module UF-RDM for the concentration of cheese whey proteins]. Syrodelie i maslodelie [Cheese making and butter making]. 2019. No. 6. P. 54-56 (In Russ.).
2. Begunova AV, Rozhkova IV, Krysanova YuI. Sravnitel`naya ocenka in vitro gipokholesterinemicheskikh svojstv lacto-bacillus [Comparative in vitro evaluation of the hypocholesterolemic properties of lactobacillus]. Molochnaya promyshlennost` [Dairy Industry]. 2021. No 1. P. 22-23 (In Russ.).
3. Kazakov AV. Innovatsionnye napitki na osnove molochnoy syvorotki [Innovative drinks based on milk whey]. Aktual'nyye problemy pischevoy promyshlennosti i obschestvennogo pitaniya [Actual problems of the food industry and public catering]. 2017. P. 78-83 (In Russ.).
Authors
Agarkov Aleksander A., Candidate of Technical Sciences,
Ryazantseva Kseniya A., Candidate of Technical Sciences,
Agarkova Evgeniya Yu., Candidate of Technical Sciences
All-Russian Dairy Research Institute,
35, build. 7, Lyusinovskaya str., Moscow, 115093, This email address is being protected from spambots. You need JavaScript enabled to view it.



Belyaeva L.I., Gurova V.N., Pruzhin Ì.Ê., Ostapenko A.V., Sysoeva T.I.Effect of enzyme treatment on the viscosity of bacterially infected diffusion juice of sugar beet production

P. 18-20 Key words
diffusion juice, mucosal bacteriosis, enzyme preparation, dynamic viscosity

Abstract
The results of changes in the dynamic viscosity of the diffusion juice obtained from sugar beet of different degrees of infection with mucosal bacteriosis, when treated with the enzyme preparation Dextrasept 2, are presented.

References
1. Belyaeva LI, Pruzhin MK, Ostapenko AV, Gurova VN, Sysoeva TI. Tekhnologicheskie priemy ingibirovaniya bakterial'noj inficirovannosti processa ekstragirovaniya sakharozy proizvodstva sakhara [Technological methods for inhibiting bacterial infection of the process of extracting sucrose in the sugar production]. Dostizheniya nauki i tekhniki APK [Achievements of Science and Technology of AICis]. 2021. Vol. 35. No. 2. P. 25-32 (In Russ.). DOI: https://doi.org/ 10.24411/0235-2451-2021-10000.
2. Pushanko NN et al. Teoriya i praktika razdeleniya suspenzij v sveklosakharnom proizvodstve. Kniga I. Obrazovanie suspenzij i ikh svojstva [Theory and practice of suspension separation in beet sugar production. Book I. Formation of suspensions and their properties]. Kursk: Stal', 2017. 541 p. (In Russ.)
3. Sotnikov VA, Sotnikov AV, Uajld V, Mojsh U. Betasept i Dekstrasept: na vsekh frontakh bor'by s bakterial'noj infekciej [Betasept and Dekstracept: fighting bacterial infection on all fronts]. Sahar [Sugar]. 2017. No. 4. P. 16-20 (In Russ.).
Authors
Lyubov' I. Belyaeva, Candidate of Technical Sciences,
Valentina N. Gurova,
Mikhail K. Pruzhin, Doctor of Agricultural Sciences, Professor,
Alla V. Ostapenko,
Tat'yana I. Sysoeva
Federal Agricultural Kursk Research Center,
63, K. Marx str., Kursk, Russia, 305029, This email address is being protected from spambots. You need JavaScript enabled to view it.



Vitol I.S., Meleshkina E.P.Enzymatic transformation of wheat-flaxseed bran

P. 20-22 Key words
wheat, flax, bran, enzyme preparations, biotransformation

Abstract
The efficiency of the action of enzyme preparations (FP) of cellulolytic and proteolytic action of domestic and foreign production and multi-enzyme compositions (MEÑ) based on them on biopolymers of wheat-flax bran.

References
1. Pankratov GN, Vitol IS, Meleshkina EP et al. Development of technological schemes for the processes of preparation and milling of two-component grain mixtures. IOP Conference Series Earth and environmental science. 2021. No. 640 (3). 640022049.
2. Pankratov GN, Vitol I, Meleshkina EP et al. Pshenichno-l`nyanaya muka: usloviya polucheniya i vozmozhnost` xraneniya [Wheat-flax flour: conditions for obtaining and storage capability]. Pischevaya promyshlennost` [Food industry]. 2021. No. 2. Ð. 55-59 (In Russ.). DOI: 10.24412/0235-2486-2021-2-0019
3. Vitol IS, Meleshkina EP. Pshenichno-l`nyanye otrubi i ix biotransformaciya [Wheat-flax bran and their biotransformation]. Sovremennaya nauka i innovacii [Modern science and innovation]. 2020. No. 4. Ð. 83-89 (In Russ.).
Authors
Irina S. Vitol, Candidate of Biological Sciences,
Elena P. Meleshkina, Doctor of Technical Sciences
All-Union Research Institute of Grain and its processing products - Branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS,
11, Dmitrovskoe highway, Moscow, 127434, This email address is being protected from spambots. You need JavaScript enabled to view it.



Gaivoronskaya I.S., Kolpakova V.V., Arabova L.I.Biotechnological process for obtaining compositions of plant proteins with transglutaminase enzyme

P. 22-23 Key words
amino acid scor, protein compositions, biological value, transglutaminase, herbal preparations

Abstract
In this work, the optimization of the parameters of biodegradation of multi-protein polymers of pea, rice and oat raw materials is carried out with the selection of the composition of the compositions for the intake of complete protein in the human body and the expansion of the use of this protein product in the manufacture of food products.

References
1. Iqbal A, Khalil IA, Ateeq N, Khan MS. Nutritional quality of important food legumes. Food Chemistry. 2006. No. 97. P. 331-335.
2. Tomoskozi S, Lasztity R, Haraszi R, Baticz O. Isolation and study of the functional properties of pea proteins. Food Nahrung. 2001. No. 45. P. 399-401.
3. Marco C, Rosell CM. Breadmaking performance of protein enriched, gluten-free breads. European Food Research and Technology. 2008. No. 227. P. 1205-1213. Doi: 10.1007/s00217-008-0838-6.
4. Kuraishi C, Sakamoto J, Yamazaki K, Susa Y, Kuhara C, Soeda T. Production of restructured meat using microbial transglutaminase without salt or cooking. Journal of Food Science. 1997. Vol. 62. P. 488-490. Doi: 10.1111/j.1365-2621.1997.tb04412.x
5. Ozer B, Kirmaci HA, Oztekin S, Hayaloglu A, Atamer M. Incorporation of microbial transglutaminase into non-fat yogurt production. International Dairy Journal. 2007. Vol. 17. P. 199-207. Doi: 10.1016/j.idairyj.2006.02.007
6. Lorenzen PC, Neve H, Mautner A, Schlimme E. Effect of enzymatic cross-linking of milk proteins on functional properties of set-style yoghurt. International Journal of Dairy Technology. 2002. Vol. 55. P. 152-157. Doi: 10.1046/j.1471-0307.2002.00065.x
7. Kolpakova VV, Gaivoronskaya IS, Gulakova VA, Sardzhveladze AS. Composition on the basis of plant based proteins with the use of transgutaminase. International Multidisciplinary Scientific GeoConference SGEM. Albena (Bulgaria), 2018. P. 119-126.
Authors
Irina S. Gaivoronskaya, graduate student,
Valentina V. Kolpakova, Doctor of Technical Sciences, Professor
All-Russian Scientific Research Institute for Starch Products - Branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS,
11, Nekrasov str., Kraskovo, Moscow region, This email address is being protected from spambots. You need JavaScript enabled to view it.
Lidiya I. Arabova, Candidate of Biological Sciences
Bach Institute of Biochemistry - Federal Research Center "Fundamentals of Biotechnology" of RAS,
33, build. 2, Leninskiy avenue, Moscow region



Golovach T.N., Kurchenko V.P., Asafov V.A., Iskakova E.L., Tankova N.L.Extensive enzymatic hydrolysates of whey and colostrum proteins for specialized food

P. 24-25 Key words
extensive hydrolysate, whey, bovine colostrum, peptide profile, biological activity

Abstract
A comprehensive comparative study of peptide profile and bioactivities of extensive enzymatic dairy hydrolysates was carried out. Samples of hydrolysed whey proteins and colostrum possess proven antioxidant, antimutagenic and antibacterial effects.

References
1. Golovach TN, Dudchik NV, Veremeenko EG, et al. Evaluation of antimutagenic and antifungal properties, parameters of acute toxicity and sensitizing activity of enzymatic whey protein hydrolysate. Foods Raw Materials. 2016. Vol. 4. No. 2. P. 38-47. DOI: http://doi.org/10.21179/2308-4057-2016-2-38-47.
2. Halavach TM, Dudchik NV, Tarun EI, et al. Biologically active properties of hydrolysed and fermented milk proteins. Journal of Microbiology, Biotechnology and Food Sciences. 2020. Vol. 9. No. 4. P. 714-720. DOI: https://doi.org/10.15414/jmbfs.2020.9.4.714-720.
Authors
Tat'yana N. Golovach, Candidate of Biological Sciences,
Vladimir P. Kurchenko, Candidate of Biological Sciences
Belarusian State University,
4, Nezavisimosti avenue, Minsk, Belarus, 220030, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.
Vladimir A. Asafov, Candidate of Technical Sciences,
Evgeniya L. Iskakova Candidate of Technical Sciences,
Nina L. Tankova, Candidate of Technical Sciences
All-Russian Research Institute of Dairy Industry,
35, build. 7, Lusinovs-kaya str., Moscow, 115093, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.



Golovacheva N.E., Abramova I.M., Morozova S.S., Gallyamova L.P., Shubina N.A., Titova O.T.On the influence of the degree of burning of oak chips on the physico-chemical and organoleptic parameters of whiskey

P. 25-27 Key words
oak chips, phenolic and furan compounds, aromatic aldehydes and acids

Abstract
The physico-chemical and organoleptic characteristics of whiskey obtained from grain distillate aged with wood chips of various degrees of roasting were studied. It is noted that when distillates are aged with wood chips, phenolic and furan compounds that characterize the tones of aged whiskey pass into the distillate. The best organoleptic parameters were noted for samples aged with medium-and high-burning wood chips.

References
1. Golovacheva NE, Abramova IM, Morozova SS, Gallyamova LP, Shubina NA, Martirosyan AS. Proizvodstvo viski po uskorennoj tekhnologii [Production of whiskey by accelerated technology]. Pischevaya promyshlennost' [Food industry]. 2019. No. 4. P. 31-33 (In Russ.).
2. Abramova IM, Golovacheva NE, Morozova SS, Martirosyan AS, Zudenkov DE. Sposob proizvodstva viski [Method of whiskey production]. Russia patent RU 2689533 C1. 2019.
3. Abramova IM, Golovacheva NE, Morozova SS, Martirosyan AS. Sposob proizvodstva viski [Method of whiskey production]. Russia patent RU 2689534 C1. 2019.
Authors
Natal'ya E. Golovacheva, Candidate of Technical Sciences,
Irina M. Abramova, Doctor of Technical Sciences,
Svetlana S. Morozova, Candidate of Ñhemical Sciences,
Lyubov' P. Gallyamova,
Natal'ya A. Shubina,
Ol'ga T. Titova
All-Russian Scientific-Research Institute of Food Biotechnology - Branch of the Federal Research Center for Nutrition, Biotechnology and Food Safety,
4Â, Samokatnaya str., Moscow, 111033, This email address is being protected from spambots. You need JavaScript enabled to view it.



Illarionova E.E., Kruchinin A.G., Kalugina D.N., Turovskaya S.N. The research on the effect of the milk-clotting ferments of different origin on the milk clots formation

P. 27-29 Key words
milk, UV concentrate, coagulation properties, milk-clotting enzyme, pepsin, chymosin

Abstract
We conducted the research on the effect of chymozin, mixtures of chymosin-pepsin and pepsin on the coagulation properties of milk, as well as its UV concentrate. According to the results of our experiment, samples with pepsin show the best efficiency of rennet clotting. However, it is advisable to use rheological methods to conduct a more detailed analysis of the kinetics of gelation.

References
1. Zobkova ZS, Zenina DV, Fursova TP, Gavrili-na AD, Shelaginova IR. Faktory povysheniya effektivnosti koagulyatsii belkov moloka [Factors improving efficiency of milk protein coagulation]. Molochnaya promyshlennost' [Dairy Industry]. 2016. No. 3. P. 39-41(In Russ.).
2. Lauzin A, Dussault-Chouinar I, Britten M, Pouliot Y. Impact of membrane selectivity on the compositional characteristics and model cheese-making properties of liquid pre-cheese concentrates. International Dairy Journal. 2018. No. 83. P. 34-42. DOI: 10.1016/j.idairyj.2018.03.010.
Authors
Elena E. Illarionova,
Alexander G. Kruchinin, Candidate of Technical Sciences,
Dar'ya N. Kalugina, Candidate of Technical Sciences,
Svetlana N. Turovskaya
All-Russian Dairy Research Institute,
35, build. 7, Lyusinovskaya str., Moscow, 115093, This email address is being protected from spambots. You need JavaScript enabled to view it.



Kalinina A.G., Abramova I.M., Golovacheva N.E., Morozova S.S., Gallyamova L.P.Investigation of the effect of blackcurrant alcohol-based mors in the composition of an alcoholic beverage on the degree of intoxication of laboratory animals with ethyl alcohol

P. 29-31 Key words
chronic intoxication, toxicity, ethyl alcohol, black currant, alcohol-based mors, chitosan

Abstract
The results of the study in the in vivo experiment confirmed a reduction in the negative consequences of chronic intoxication of animals for samples of tincture with a sweet strength of 20 %, containing blackcurrant alcoholic mors, compared with a solution of ethyl alcohol of a similar strength.

References
1. Nuzhniy VP. Snizhenie toksichnosti alkogol'nykh napitkov: dostizheniya i perspektivy [Reducing the toxicity of alcoholic beverages: achievements and prospects]. Sovremennye resurso- i energosberega-yuschie tekhnologii v spirtovoy i likero-vodochnoy promyshlennosti. Tezisi doklada 2-go s"ezda toksikologov Rossii [Modern resource-and energy-saving technologies in the alcohol and liquor industry. Tenets of the report of 2nd Congress of the Russian toxicology]. Moscow, 2003. P. 160-161 (In Russ.).
2. Nuzhniy VP, Prikhozhan LM. Kachestvo i toksichnost' alkogol'nykh napitkov [Quality and toxicity of alcoholic beverages]. Identifikatsiya kachestva i bezopasnost' alkogol'noy produktsii. Tezisi doklada 3-y nauchno-prakticheskoy konferentsii [Identification of the quality and safety of alcoholic beverages. Tenets of the report of 3rd scientific-practical Conference]. Pushchino, Moscow region, 2001. P. 26-34 (In Russ.).
3. Strel'tsina SA, Tikhonova OÀ. Pitatel'nye i biologicheski aktivnye vesñhestva yagod i list'ev smorodiny chernoy (Ribis nigrum L.) v usloviyakh severo-zapada Rossii [Nutrients and biologically active substances of the leaves and berries of black currant (Ribis nigrum L.) in the conditions of the North-West of Russia]. Àgrarnaya Rossiya [Agrarian Russia]. 2010. No. 1. P. 24-31. DOI: 10.30906/1999-5636-2010-1-24-31 (In Rus.).
4. Anupam Bishayee, Erzsebet Haznagy-Radnai, Thomas Mbimba, Peter Sipos, Paolo Morazzoni, Altaf S Darvesh, Deepak Bhatia, Judit Hohmann. Anthocyanin-rich Black Currant Extract Suppresses the Growth of Human Hepatocellular Carcinoma Cells. Natural Pro-duct Communications. 2010. Vol. 10. No. 5. P. 613-618.
Authors
Anna G. Kalinina, Candidate of Biological Sciences,
Irina M. Abramova, Doctor of Technical Sciences,
Natal'ya E. Golovacheva, Candidate of Technical Sciences,
Svetlana S. Morozova, Candidate of Ñhemical Sciences,
Lyubov' P. Galiamova
All-Russian Scientific-Research Institute of Food Biotechnology - Branch of the Federal Research Center for Nutrition, Biotechnology and Food Safety,
4Â, Samokatnaya str., Moscow, 111033, This email address is being protected from spambots. You need JavaScript enabled to view it.



Kovaleva E.I., Frolova M.A., Albulov A.I., Varlamov V.P., Eliseev A.K.Preparation of low-molecular-weight chitosan by enzymatic hydrolysis for use in peliculture

P. 31-33 Key words
low-molecular-weight chitosan, enzymatic hydrolysis, extracellular chitinolytic complex, medium-viscosity molecular weight

Abstract
Chitosan and its derivatives have many properties that allow them to be used in beekeeping. It increases the resistance of the bee organism to adverse environmental factors and to pathogens of various diseases. As a result of the conducted research, the technological parameters for the production of low-molecular-weight chitosan by enzymatic hydrolysis were developed.

References
1. Es'kov EK, Yaroshevich GS. Ispytaniya hitozana na pchelah [Tests of chitosan on bees]. Agrarnaya Rossiya [Agrarian Russia]. 2004. No. 5. P. 34-35 (In Russ.).
2. Khamadeeva AR, Kotlin NG, Nazmiev BK, Saltykova ES et al. Vliyanie preparata na osnove hitozana na zimovku pchelinyh semej [Effect of the drug on the basis of chitosan on wintering honey bee colonies]. Uchenye zapiski Kazanskoj gosudarstvennoj akademii veterinarnoj mediciny im. NE Baumana [Scientific notes of the NE Bauman Kazan State Academy of veterinary medicine]. 2012. Vol. 209. P. 320-324 (In Russ.).
3. Saltykova ES, Gaifullina LR, Gataullin AR, Karimova AA, Nikolenko AG. Hitozan kak osnova immunomoduliruyushchego preparata dlya pchel [Chitosan as the basis of an immunomodulatory drug for bees]. Izvestiya Ufimskogo nauchnogo centra RAN [News of Ufa scientific center, Russian Academy of Sciences]. 2016. No. 1. P. 157-159 (In Russ.).
4. Khamadeeva AR, Kotlin NG, Saraeva ZV, Nazmiev BK. Vliyanie preparata na osnove hitozana na zimostojkost' pchel [Effect of the drug on the basis of chitosan on the hardiness of bees]. Pchelovodstvo [Beekeeping]. 2012. No. 3. P. 18-19 (In Russ.).
5. Nazmiev BK, Saltykova ES, Nikolenko AG. Preparaty hitozana - perspektivnye adaptogeny dlya pchely medonosnoj (Apis mellifera) [Chitosan preparations-promising adaptogens for honey bees (Apis mellifera)]. Materialy mezhdunarodnoj prakticheskoj konferencii "Sovremennoe pchelovodstvo. Problemy, opyt, novye tekhnologii" [Materials of the international practical conference "Modern beekeeping. Problems, experience, new technologies"]. Yaroslavl, 2010. P. 126-127 (In Russ.).
Authors
Elana I. Kovaleva,
Marina A. Frolova, Doctor of Biological Sciences,
Alexey I. Albulov, Doctor of Biological Sciences, Professor,
Valeriy P. Varlamov, Doctor of Chemical Sciences, Professor,
Anatoliy K. Eliseev, Candidate of Biological Sciences
All-Russian Research and Technological Institute of Biological Industry,
17, Biokombinata settlement, Schelkovo, Moscow region, 141142, This email address is being protected from spambots. You need JavaScript enabled to view it.



Kolberg N.A., Tikhonov S.L., Tikhonova N.V., Leont'eva S.A.Development of biotechnology and assessment of antitumor properties of dietary supplements of tissue origin on cell cultures

P. 33-34 Key words
biologically active additive, raw materials of tissue origin, cytotoxicity, cell cultures, antitumor properties

Abstract
The technology of dietary supplements from the factory bag of broiler chickens has been developed. It was proved that the obtained dietary supplement does not violate the viability of mammalian cells and does not exhibit cytotoxic properties on the metabolism of healthy cells, which indicates its safety. A pronounced cytotoxic effect of dietary supplements on MCF-7 tumor cells has been proven.

References
1. Spasov AA, Ijozhica IN, Gurova NA, Ivahnenko IV. Biologicheski aktivnye pischevye dobavki v gastroenterologii: sovremennoe sostojanie problemi [Biologically active food additives in gastroenterology: current state of the problem]. Novye lekarstva i novosti farmakoterapii [New drugs and pharmacotherapy news]. 2002. No. 1. P. 27-35 (In Russ.).
2. Arunachalam Kannappan, Sivasubramanian Santhakumari, Ramanathan Srinivasan, Shunmugiah Karutha Pandian, Arumugam Veera Ravi. Hemidesmus indicus, a traditional medicinal plant, targets the adherence of multidrug-resistant pathogens to form biofilms. Biocatalysis and Agricultural Biotechnology. 2019. Vol. 21. No. 9. 101338.
3. Kayal Vizhi Dhandapani, Devipriya Anbumani, Arumugam Dhanesh Gandhi, Purandaradas Annamalai. Green route for the synthesis of zinc oxide nanoparticles from Melia azedarach leaf extract and evaluation of their antioxidant and antibacterial activities. Biocatalysis and Agricultural Biotechnology. 2020. Vol. 24. No. 3. 101517.
4. Harold Emman P. Abeleda, Athria P. Javier, Ann Quincy M. Murillo, Ronan Q. Alpha-amylase conjugated biogenic silver nanoparticles as innovative strategy against biofilm-forming multidrug resistant bacteria. Biocatalysis and Agricultural Biotechnology. 2020. Vol. 29. No. 10. 101784.
Authors
Natal'ya A. Kolberg, Candidate of Veterinary Sciences,
Sergey L. Tikhonov, Doctor of Technical Sciences, Professor,
Natal'ya V. Tikhonova, Doctor of Technical Sciences, Professor,
Svetlana A. Leont'eva, graduate student
Ural State Economic University,
62/45, 8 March str., Ekaterinburg, Sverdlovsk region, 620144, This email address is being protected from spambots. You need JavaScript enabled to view it.



Kostyleva E.V., Sereda A.S., Velikoretskaya I.A., Tsurikova N.V., Mineeva D.T., Bobrovenko E.Yu. Obtaining of new Bacillus subtilis-96 strain - a producer of proteolytic enzymes for the food industry

P. 35-36 Key words
Bacillus subtilis, proteolytic activity, mutagenesis, hydrolysis, whey protein

Abstract
Three stages of induced mutagenesis resulted in more than 2 times increase of B. subtilis st 18 No. 359 proteolytic activity while maintaining the ratio of bacillolysin and subtilisin. The concentrated enzyme preparation obtained from the culture liquid of the new mutant strain has shown high efficiency during whey proteins hydrolysis.

References
1. Tavano OL. Protein hydrolysis using proteases: an important tool for food biotechnology. Journal of Molecular Catalysis B: Enzymatic. 2013. Vol. 90. P. 1-11.
2. Kostyleva EV, Sereda AS, Velikoretskaya IA, Mineeva DT, Tsurikova NV, Rubtsova EA. Fermentnie preparati bakterial'nikh proteaz dlya polucheniya belkovikh gidralizatov bez gorechi [Enzyme preparations of bacterial proteases for the production of protein hydrolysates without bitterness]. Biotekhnologiya [Biotechnologiya]. 2020. Vol. 36. No. 4. P. 42-48 (In Russ.).
3. Rytchenkova OV, Krasnoshtanova AA. Optimizaciya processa polucheniya fer-mentativnykh gidrolizatov belkov molochnoy syvorotki s primeneniem proteoliticheskikh fermentov [Optimization of the process of obtaining enzymatic hydrolysates of milk whey proteins with the use of proteolytic enzymes]. Fundamental'nye issledovaniya [Fundamental Research]. 2011. Vol. 8. No. 3. P. 663-666 (In Russ.).
Authors
Elena V. Kostyleva, Candidate of Technical Sciences,
Anna S. Sereda, Candidate of Technical Sciences,
Irina A. Velikoretskaya, Candidate of Technical Sciences,
Nina V. Tsurikova, Candidate of Technical Sciences,
Dariya T. Mineeva
All-Russian Scientific-Research Institute of Food Biotechnology - Branch of the Federal Research Center for Nutrition, Biotechnology and Food Safety,
4Â, Samokatnaya str., Moscow, 111033, This email address is being protected from spambots. You need JavaScript enabled to view it. Ekaterina Yu. Bobrovenko
Moscow State University of Food Production,
11, Volokolamskoe highway, Moscow, 125080



Kuksova E.V., Volkova G.S., Serba E.M.Development of probiotic bacterial concentrate technology and practical aspects of its use

P. 36-38 Key words
lactic acid bacteria, propionic acid bacteria, consortium, probiotics, symbiosis

Abstract
The article presents the results of the development of the technology of producing bioconcentrate on the basis of multistrain consortium of lactic acid and propionic acid bacteria which can be used for ensilaging green forages. The fermentation parameters, concentration stages, and qualitative characteristics of the finished product are established.

References
1. Kartashov MI, Voinova TM et al. Noviy biokonservant dlya silosovaniya i sposob ego polucheniya [New bio-preservative for ensiling and a method for its production]. Russia patent RU 2645227 C1. 2018 (In Russ.).
2. Gavrilova E, Anisimova E, Gabdelkhadieva A et al. Newly isolated lactic acid bacteria from silage targeting biofilms of foodborne pathogens during milk fermentation. BMC Microbiology. 2019. Vol. 19. No. 248.
3. Farkhutdinova AR, Sabitov TM, Malikova MG. Ispol'zovanie probiotikov novogo pokoleniya pri silosovanii kormov [The use of new generation probiotics in forage ensiling]. Kormlenie sel'skokhozyajstvennykh zhivotnykh i kormoproizvodstvo [Feeding of farm animals and fodder production]. 2019. No. 7. P. 17-22 (In Russ.).
Authors
Elena V. Kuksova, Candidate of Technical Sciences,
Galina S. Volkova, Doctor of Technical Sciences,
Elena M. Serba, Doctor of Biological Sciences, Corresponding Member of RAS
All-Russian Scientific-Research Institute of Food Biotechnology - Branch of the Federal Research Center for Nutrition, Biotechnology and Food Safety,
4Â, Samokatnaya str., Moscow, 111033, This email address is being protected from spambots. You need JavaScript enabled to view it.



Kulikov D.S, Gulakova V.A., Kolpakova V.V., Ulanova R.V.Biotechnological process for producing protein products from chickpeas with a high biological value

P. 38-40 Key words
chickpeas, protein concentrate, enzyme preparations, microbial-plant concentrate, bioconversion

Abstract
Protein concentrates for food and feed purposes were obtained from chickpea grains with a mass fraction of protein per dry matter of 83.22±0.35 % and 54.22±0.46 %, respectively, and a balanced amino acid composition.

References
1. Orth, R.A. Studies of glutenin. Comparison of preparative methods / R.A. Orth, W. Bushuk // Cereal Chemistry. - 1973. - Vol. 50. - P. 106-113.
2. Êîëïàêîâà, Â.Â. Çåðíîâûå êîìïîçèòû ñ êîìïëåìåíòàðíûì àìèíîêèñëîòíûì ñîñòàâîì äëÿ ïèùåâûõ è êîðìîâûõ öåëåé / Â.Â. Êîëïàêîâà, Ð.Â. Óëàíîâà, Ä.Ñ. Êóëèêîâ, Â.À. Ãóëàêîâà, À.Ò. Êàäèåâà // Òåõíèêà è òåõíîëîãèÿ ïèùåâûõ ïðîèçâîäñòâ. - 2019. - ¹ 2 (49). - Ñ. 301-311. DOI: 10.21603/2074-9414-2019-2-301-311
3. Singhal, A. Pulse Proteins: From Processing to Structure-Function Relationships / A. Singhal, A.C. Karaca, R. Tyler, M. Nickerson // Grain Legumes. - 2016. DOI: 10.5772/64020
4. Kolpakova, V. Obtaining protein concentrates from triticale extract and pea flour with application of enzymes / V. Kolpakova, D. Kulikov, R. Ulanova // GEOLINKS International Conference on geosciences, 26-29 march, Novotel. - Atcens (Greece), 2019. - Book 2. - Vol. 1. - P. 17-24.
Authors
Denis S.Kulikov, graduate student,
Valentina A. Gulakova,
Valentina V. Kolpakova, Doctor of Technical Sciences, Professor
All-Russian Scientific Research Institute for Starch Products - Branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS,
11, Kraskovo, Nekrasova str., Luberetskiy district, Moscow region, 140051, This email address is being protected from spambots. You need JavaScript enabled to view it.
Ruzaliya V. Ulanova, Candidate of Biological Sciences
S.N. Vinogradsky Institute of Microbiology, Federal Research Center "Fundamental Foundations of Biotechnology" of RAS,
7, build. 2, 60 years of October avenue, Moscow, 107143



Lavrukhin M.A., Bazhenova A.E., Rudenko O.S., Kondrat'ev N.B.Changes in lipase activity when using gelatinous agents

P. 40-41 Key words
confectionery, lipolytic activity, colorimetry, gelling agents

Abstract
Lipolytic spoilage, which leads to the appearance of a soapy taste, is a defective sign of confectionery products. The effect of gelatinous agents on the activity of lipolytic enzymes was studied, pectin and gelatin solutions did not affect the lipolytic activity, and 1 % agar solution increased by 10 %. The results of the work contribute to improving the safety of confectionery products.

References
1. Rudenko OS, Kond-rat'ev NB, Pesterev MA, Bazhenova AY, Linovskaya NV. Vzaimosvyaz' aktivnosti lipazy i skorosti vlagoperenosa v pryanikakh, glazirovannykh konditerskoy glazur'yu na osnove zhirov laurinovogo tipa [Correlation of lipase activity and moisture transfer rate in gingerbread glazed with confectionery glaze based on lauric type fats]. Vestnik VGUIT. 2019. Vol. 81 (4). P. 62-70 (In Russ.).
2. Printseva AA, Sharova NYu, Vybornova TV. Research of invertase activity when changing the parameters of the fermentation process sugar-mineral medium and hydrolysate of starch by the micromycete Aspergillus Niger. Food systems. 2018. Vol. 1. P. 19-23.
3. Osipov MV, Kazantsev EV, Rudenko OS, Kondrat'ev NB, Linovskaya NV. Prognozirovanie sokhrannosti konditerskikh izdeliy studneobraznoy konsistentsii [Forecasting the safety of confectionery products of a gelatinous consistency]. Vsyo o myase [All about meat]. 2020. No. 5S. P. 257-260 (In Russ.).
4. Khan FI, Lan D, Durrani R, Huan W, Zhao Z, Wang Y. The Lid Domain in Lipases: Structural and Functional Determinant of Enzymatic Properties. Frontiers in Bioengineering and Biotechnology. 2017. Vol. 5. 16 p.
Authors
Mikhail A. Lavrukhin,
Alla E. Bazhenova,
Oxana S. Rudenko, Candidate of Technical Sciences,
Nikolay B. Kondrat'ev, Doctor of Technical Sciences
All-Russian Scientific Institute of Confectionery Industry - Branch of V.M. Gorbatov Federal Research Center for Food System of RAS,
20, build. 3, Electrozavodskaya str., Moscow, 107023, This email address is being protected from spambots. You need JavaScript enabled to view it.



Morozova S.S., Abramova I.M., Golovacheva N.E., Shubina N.A., Gallyamova L.P.Investigation of the process of processing blackcurrant and cranberry alcoholic juices with trisodium salt of nitrilotrimethylphosphonic acid

P. 41-43 Key words
alcoholic juices, iron content, turbidity, phenolic substances

Abstract
Based on the conducted studies, it was found that the treatment of blackcurrant and cranberry alcoholic juices with nitrilotrimethylphosphonic acid reduces the concentration of iron to the norm established by the requirements of Customs Union Technical Regulations "Safety requirements of food additives, flavorings and processing aids" (CU TR 029/2012) - no more than 10 mg/dm3 and increases the transparency of alcoholic juices.

References
1. Mamay OI, Val'ko MI, Kuz'mina TO, Kovalevs'kiy KA, Shanin OD. Sposob udaleniya zheleza iz vin i kon'yakov [Method of removing iron from wines and cognacs]. Vestnik Hersonskogo nacional'nogo tekhnicheskogo universiteta [Bulletin of the Kherson National Technical University]. 2016. No. 2 (57). P. 172-176 (In Russ.).
2. Gerzhikova VG. Metody tekhnohimicheskogo kontrolya v vinodelii [Methods technochemical control in the wine industry]. Simferopol: Tavrida, 2009. 304 p. (In Russ.).
Authors
Svetlana S. Morozova, Candidate of Ñhemical Sciences,
Irina M. Abramova, Doctor of Technical Sciences,
Natal'ya E. Golovacheva, Candidate of Technical Sciences,
Lyubov' P. Gallyamova,
Natal'ya A. Shubina
All-Russian Scientific-Research Institute of Food Biotechnology - Branch of the Federal Research Center for Nutrition, Biotechnology and Food Safety,
4Â, Samokatnaya str., Moscow, 111033, This email address is being protected from spambots. You need JavaScript enabled to view it.



Panasyuk A.L., Babaeva M.I., Zhirov V.M.Method of quality control of table wines by elemental composition

P. 43-45 Key words
control method, quality, identification, elemental composition

Abstract
In the conditions of increased competition and ensuring proper protection of the consumer from various falsifications, an effective method of quality control of wine products based on the elemental composition using inductively coupled plasma mass spectrometry is proposed. The most significant elements that characterize the quality of table wines and their ratios are proposed, which are fundamental in the course of research, and allow us to develop new criteria for assessing the quality and authenticity of wine materials.

References
1. Zakon o vinogradarstve i vinodelii Rossiyskoy Federatsii ot 27 dekabrya 2019 g. ¹ 468-FZ [Law on viticulture and winemaking of the Russian Federation of December 27, 2019 No. 468-FZ].
2. GOST 32030-2013. Vino i vinomateriali stolovie. Obschie tekhnicheskie uslovija [State Standard 32030-2013. Wines and table wine materials. General technical conditions]. Moscow: Standartinform, 2014.
3. Zhirov VM, Babaeva MV, Tikhonenko OS. Issledovanye sostava elementov v razlichnikh tipakh vin. Tesisi dokladov IX megdunarodnoy nauchnoy i tekhnicheskoy konferentsii "Tekhnika i tekhnologiya pischevikh productov" [Study of the composition of elements in various types of wines: Abstracts of the IX International Scientific and Technical Conference "Technique and Technology of Food Production"]. Mogilev: Mogilev State University of Food, 2013. 294 p. (In Russ.)
4. Zhirov VM, Babaeva MV, Zhirova VV. Expertnay otsenka vin na osnove analyza elementnogo sostava mass-spectrometriey s inductivno-svayzannoy plazmoy [Expert assessment of wines based on the analysis of elemental composition by inductively coupled plasma mass spectrometry]. Tekhnologii XXI veka v pischevoy, pererabativauyschey i legkoy promyshlennosti. Elektronnoe nauchnoe izdanie [Technologies of the XXI century in food, processing and light industries] [Electronic resource]. 2013. Issue 7 (In Russ.). Access mode: http://www.mgutm.ru/jurnal/tehnologii 21veka eni7_chat2/section1/3.pdf
Authors
Alexander L. Panasyuk, Doctor of Technical Sciences, Professor,
Mariya V. Babaeva, Candidate of Technical Sciences
K.G. Razumovsky Moscow State University of Technology and Management,
73, Zemlyanoy Val str., Moscow, 109004, m.babaeva@mgutm/ru
Vladimir M. Zhirov, Candidate of Technical Sciences
JSC "ROSSPIRTPROM",
34, build. 21, Kutuzovskiy avenue, Moscow, 121170, This email address is being protected from spambots. You need JavaScript enabled to view it.



Pozhidayeva E.A., Golubeva L.V., Popov E.S., Serdyukova I.K., Shwets A.V.Features of the selection of enzymes and enzyme preparations for the production of cheeses with cheddarization and thermomechanical processing of cheese mass

P. 45-47 Key words
starter cultures, enzymes, curd cheddarization

Abstract
The experimental data obtained made it possible to substantiate the effectiveness of using the starter culture of Streptococcus thermophilus in the technology of cheeses with cheddarization in combination with a complex of enzyme preparations - chymosin (30 %) and pepsin (70 %). The introduction of this starter culture made it possible to keep the active acidity of the cheese mass at 5.22 units. pH, the use of combinations of enzyme preparations provided a 1.2-1.4 fold decrease in the conversion of protein into whey.

References
1. Melnikova EI, Bogdanova EV, Bagatskaya MI. Belkovaya kompoziciya dlya kislomolochnykh napitkov [Protein composition for fermented milk drinks]. Molochnaya promyshlennost' [Dairy industry]. 2012. No. 10. P. 66 (In Russ.).
2. Golubeva LV, Avakimyan AB, Khodasevich EE. Osobennosti podbora molochnogo syr'ya dlya proizvodstva syrov s chedderizaciej i termomekhanicheskoj obrabotkoj syrnoj massy [Features of the selection of dairy raw materials for the production of cheeses with cheddarization and thermomechanical processing of cheese mass]. Molochnaya reka [Milk river]. 2009. No. 1 (33). P. 26 (In Russ.).
Authors
Ekaterina A. Pozhidaeva, Candidate of Technical Sciences,
Lyubov' V. Golubeva, Doctor of Technical Sciences, Professor,
Evgeniy S. Popov, Doctor of Technical Sciences,
Irina K. Serdyukova,
Anastasiya V. Shwets
Voronezh State University of Engineering Technologies,
19, Revolution avenue, Voronezh, 394036, This email address is being protected from spambots. You need JavaScript enabled to view it.



Popov E.S., Razinkova T.A., Pozhidayeva E.A., Sholin V.A., Vlasenko B.N.Investigation of the process of cultivation of biomass of a consortium of probiotic microorganisms in the presence of the enzyme preparation Biolactase L20

P. 47-48 Key words
probiotic microorganisms, lactose, consortium, lactase

Abstract
The modes of application of the enzyme preparation Biolactase L20 are specified, which provides a decrease in the mass fraction of lactose to 0.95-1.0%, provided that the concentration of probiotic microorganisms of the consortium is reached Str. thermophiles, B. bifidum, B. longum, B. adolescentis not less than 107 CFU/ml.

References
1. Nikitina YuV, Topnikova EV. Perspektivnost' sozdaniya nizkolaktoznykh produktov [Prospects for the creation of low-lactose products]. Molochnaya promyshlennost' [Dairy industry]. 2020. No. 12. P. 24-25.
2. Rybalova TI. Mnogolikaya laktoza [The many faces of lactose]. Molochnaya promyshlennost' [Dairy industry]. 2019. No 2. P. 49-52.
3. Golubeva LV, Dolmatova OI, Pozhidaeva EA. Noviy kislomolochniy produkt so vkusovymi komponentami rastitel'nogo proiskhozhdeniya [New fermented milk product with plant-based flavors]. Pischevaya promyshlennost' [Food industry]. 2016. No 12. P. 18-20.
Authors
Evgeniy S. Popov, Doctor of Technical Sciences,
Tat'yana A. Razinkova,
Ekaterina A. Pozhidaeva, Candidate of Technical Sciences,
Vladimir A. Sholin,
Bogdana N. Vlasenko
Voronezh State University of Engineering Technologies,
19, Revolution avenue, Voronezh, 394036, This email address is being protected from spambots. You need JavaScript enabled to view it.



Printseva A.A., Sharova N.Yu.Enzyme preparation with hydrolytic action to intensify the fermentation process

P. 49-50 Key words
hydrolysis, invertase, Aspergillus niger L-4, baking, fermentation

Abstract
The paper presents the results of studies of the effect of an enzyme preparation of hydrolytic action with invertase activity, synthesized by the industrial strain Aspergillus niger L-4, a citric acid producer under conditions of deep fermentation of starch hydrolyzate, in baking technology in order to intensify the fermentation process.

References
1. Tolkacheva AA, Cherenkov DA, Korneeva OS, Ponomarev PG. Fermenty promyshlennogo naznachenija - obzor rynka fermentnyh preparatov i perspektivy ego razvitija [Enzymes for industrial use - an overview of the enzyme preparations market and prospects for its development]. Vestnik VGUIT [VGUIT Bulletin]. 2017. Vol. 79. No. 4. P. 197-203 (In Russ.).
2. Sharova NYu., Vybornova TV, Printseva AA, Yushkauskaite AR. Metod polucheniya invertazy i limonnoy kisloty [Method of obtaining invertase and citric acid]. Russia patent RU 2676144 C1. 2018.
Authors
Anastasia A. Prinseva,
Natalya Yu. Sharova, Doctor of Technical Sciences, Professor of RAS
All-Russia Research Institute for Food Additives - Branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS,
55, Liteiniy avenue, Saint Petersburg, 191014, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.



Rimareva L.V., Serba Å.M., Overchenko Ì.B., Ignatova N.I., Pogorzhelskaya N.S., Krivova A.Yu.Role of enzymatic catalysis in the production of alcohol

P. 50-52 Key words
grain, alcohol, biocatalysis, amylase, xilanase, beta-glucanase, protease, phytase

Abstract
The article provides data on the regulatory role of enzymes in the directional biocatalytic conversion of grain polymers to prepare a high-quality wort and intensify the processes of yeast generation and alcohol fermentation.

References
1. Serba EM, Abramova IM, Rimareva LV, Overchenko MB, Ignatova NI, Grunin EA. Vliyanie fermentnykh preparatov na tekhnologicheskie pokazateli zernovogo susla i kachestvo spirta [The influence of enzyme preparations on the technological parameters of grain wort and the quality of alcohol]. Pivo i napitki [Beer and drinks]. 2018. No 1. P. 50-54 (In Russ.).
2. Polyakov VA, Serba EM, Overchenko MB, Ignatova NI, Rimareva LV. Åffects of a complex phytase-containing enzyme preparation on the rye fermentation process. Foods and Raw Materials. 2019. Vol. 7. No. 2. Ð. 221-228. DOI: https://doi.org/10.21603/2308-4057-2019-2-221-228.
3. Lee K-M, Kang H-S, Yun C-H, Kwak H-S. Potential in vitro protective effect of quercetin, catechin, caffeic acid and phytic acid against ethanol-induced oxidative stress in SK-Hep-1 cells. Biomolecules and Therapeutics. 2012. Vol. 20. No. 5. Ð. 492-498. DOI: https://doi.org/10.4062/biomolther.2012.20.5.492.
4. Nielsen AVF, Tetens I, Meyer AS. Potential of phytase-mediated Iron release from cereal-based foods: a quantitative view. Nutrients. 2013. Vol. 5. No. 8. P. 3074-3098. DOI: https://doi.org/10.3390/nu5083074.
Authors
Lyubov' V. Rimareva, Doctor of Technical Sciences, Professor, Academician of RÀS,
Elena M. Serba, Doctor of Biological Sciences, Corresponding Member of RÀS,
Marina B. Overchenko, Candidate of Technical Sciences,
Nadezhda I. Ignatova,
Natal'ya S. Pogorzhelskaya, Candidate of Technical Sciences,
Anna Yu. Krivova, Doctor of Technical Sciences, Professor
All-Russian Scientific-Research Institute of Food Biotechnology - Branch of the Federal Research Center for Nutrition, Biotechnology and Food Safety,
4Â, Samokatnaya str., Moscow, 111033, This email address is being protected from spambots. You need JavaScript enabled to view it.



Sokolova E.N., Yuraskina T.V., Fursova N.A., Rodina E.S., Ivan'kova T.S., Sharikov, A.Yu., Serba E.Ì.Methods of concentrated ingredients forms based on rowanberry (Sorbus aucuparia) producing

P. 52-54 Key words
enzymes, fermentolizates, concentates, ingredients, membranes, vacuum evaporation, modes

Abstract
In this work, we investigated the possibility of concentrating ingredients of various compositions, obtained with the use of targeted enzymatic systems, in modern membrane installations. Prototypes of commercial forms of ingredients from dried mountain ash have been developed.

References
1. Ivanov PP, Sorokopud AF, Ivanova LA, Afanas'yeva MM. Intensifikatsiya ekstragirovaniya sushenykh yablok s ispol'zovaniyem apparata s vibratsionnoy nasadkoy [Intensification of extraction of dried apples with the use of an apparatus with a vibrating nozzle]. Fundamental'nyye issledovaniya [Fundamental Research]. 2015. Vol. 14. No. 2. P. 3033-3038 (In Russ.).
2. Sorokopud AF, Mustafina AS, Fedyaev KK. Vliyaniye osnovnykh faktorov na ekstragirovaniye plodov limonnika [Influence of the main factors on the extraction of lemongrass fruits]. Khimiya rastitel'nogo syr'ya [Chemistry of plant raw materials]. 2012. No. 1. P. 161-164 (In Russ.).
3. Zakharova NN, Skorobogatova EV, Obynochnaya EG, Korovina NA. Defitsit vitaminov i mikroelementov u detey i ikh korrektsiya [Deficien-cy of vitamins and trace elements in children and their correction]. Pediatriya [Pediatrics]. 2007. Vol. 86. No. 3. P. 112-118 (In Russ.).
4. Zakharov VL. Vitaminnaya tsennost' plodov ryabiny pri raznykh sposobakh ikh konservatsii i sushke [Vitamin value of rowan fruits at different methods of their conservation and drying]. V mire nauchnykh otkrytiy [In the world of scientific discoveries]. 2016. Vol. 73. No. 1. P. 75-80 (In Russ.).
5. Strizhevskaya VN, Nosacheva NP, Simakova IV. Issledovanie sokhrannosti biologicheski aktivnykh veschestv pri degidratatsii rastitel'nogo syr'ya [Research on the safety of biologically active substances in the dehydration of plant raw materials]. Khimiya biologicheski aktivnykh veschestv [Chemistry of biologically active substances]. 2019. P. 368-370 (In Russ.).
6. Lyagina LA, Kurnikov DP. Sovershenstvovanie kombinirovannogo sposoba sushki plodov i yagod [Improvement of the combined method of drying fruits and berries]. Aktual'nye problemy energetiki APK [Actual problems of energy APK]. 2019. P. 149-151 (In Russ.).
7. Polyakov VA, Abramova IM, Zenina GP, Aristarkhova TYu, Stekanova G.P. Vliyaniye pul'satsii na protsess ekstragirovaniya pri poluchenii spirtovannykh morsov dlya likerovodochnogo proizvodstva [Influence of pulsation on the extraction process in the production of alcoholic drinks for distillery production]. Pivo i napitki [Beer and beverages]. 2016. No. 6. P. 42-45 (In Russ.).
8. Khalimova ShE. Struktury i funktsii biologicheskikh kletok [Structures and functions of biological cells]. Universum: khimiya i biologiya [Universum: chemistry and biology]. 2020. Vol. 68. No. 2. P. 5-7 (In Russ.).
9. Voloshin Yu N, Nagoyev MM. Ekstragirovaniye rastitel'nogo syr'ya [The extraction of vegetable raw materials]. Voronezh: FGBOU VO "VGUIT", 2018. P. 238-241 (In Russ.).
10. Lomovskiy OI. Izmenenie kletochnoy struktury i khimicheskogo sostava rastitel'nogo syr'ya pri mekhanicheskoy obrabotke [Change of cellular structure and chemical composition of plant material when machining]. Novye dostizheniya v khimii i khimicheskoy tekhnologii rastitel'nogo syr'ya [New advances in chemistry and chemical technology of plant products]. 2017. P. 19-21 (In Russ.).
Authors
Elena N. Sokolova, Candidate of Biological Sciences,
Tatiana V. Yuraskina,
Natal'ya A. Fursova,
Elena S. Rodina,
Tat'yana S. Ivan'kova,
Anton Yu. Sharikov, Candidate of Technical Sciences,
Elena M. Serba, Doctor of Biological Sciences, Corresponding Member of RÀS
All-Russian Scientific-Research Institute of Food Biotechnology - Branch of the Federal Research Center for Nutrition, Biotechnology and Food Safety,
4Â, Samokatnaya str., Moscow, 111033, This email address is being protected from spambots. You need JavaScript enabled to view it.



Turshatov M.V., Ledenev V.P., Krivchenko V.A., Solov'ev A.O., Nikitenko V.D.On increasing the competitiveness of ethyl alcohol and expanding the market for its use

P. 54-56 Key words
bioethanol, fuel, cost, costs, economics

Abstract
An increase in the production of ethyl alcohol in Russia is possible only by expanding the market for its sales. The main criterion for entering new markets: fuel bioethanol, organic solvents, is a competitive price at the stage of alcohol production.

References
1. Kononenko VV, Turshatov MV, Ledenev VP, Krivchenko VA, Moiseeva ND, Solov'ev AO, Kirillov EA, Alekseev VV. O proizvodstve i perspektivah primenenija etilovogo spirta v Rossii [On the production and prospects of using ethyl alcohol in Russia]. Hranenie i pererabotka sel'hozsyr'ja [Storage and processing of agricultural raw materials]. 2018. No. 2. P. 44-47 (In Russ.).
2. Sbornik normativov dlja spirtovyh i likerovodochnyh zavodov SN-10-12446-99 [Collection of standards for alcohol and distilleries SN-10-12446-99]. Moscow, 2000. 101 p. (In Russ.)
Authors
Mikhail V. Turshatov, Candidate of Technical Sciences,
Vladimir P. Ledenev, Candidate of Technical Sciences,
Vera A. Krivchenko, Candidate of Technical Sciences,
Alexander O. Solov'ev,
Viktorya D. Nikitenko
All-Russian Scientific-Research Institute of Food Biotechnology - Branch of the Federal Research Center for Nutrition, Biotechnology and Food Safety,
4Â, Samokatnaya str., Moscow, 111033, This email address is being protected from spambots. You need JavaScript enabled to view it.



Fedyanina N.I., Karastoyanova O.V., Korovkina N.V. Study of the dynamics of the qualitative indicator of champignons during storage after treatment with UV radiation in the A range

P. 56-57 Key words
UV radiation in the A range, mushrooms, texture, storage capacity, processing modes, dose

Abstract
The results of a study of the effect of processing fresh champignons with ultraviolet radiation in the A range with various doses on the change in texture are presented. A mathematical model of the dependence of the limiting storage capacity for the target indicator of mushrooms on the radiation dose has been built and the optimal processing modes have been established.

References
1. Royse DJ. A global perspective on the high five: Agaricus, Pleurotus, Lentinula, Auricularia and Flammulina. Paper presented at the Proceedings of the 8th International Conference on Mushroom Biology and Mushroom Products (ICMBMP8). 2014.
2. Fernandes A, Antonio AL, Oliveira MBPP, Martins A, Ferreira ICFR. Effect of gamma and electron beam irradiation on the physico-chemical and nutritional properties of mushrooms: a review. Food Chemistry. 2012. No. 135 (2). P. 641-650. Doi: 10.1016/j.foodchem.2012.04.136.
3. Gormley TR. Texture studies on mushrooms. International Journal of Food Science and Technology. 2007. No. 4 (2). P. 161-169. Doi: 10.1111/j.1365-2621.1969.tb01510.x
4. Zivanovic S, Buescher R, Kim SK. Mushroom Texture, Cell Wall Composition, Color, and Ultrastructure as Affected by pH and Temperature. Journal of Food Science. 2003. No. 68 (5). P. 1860-1865. Doi: 10.1111/j.1365-2621.2003.tb12343.x
5. Zhang K, Pu Y-Y, Sun D-W. Recent advances in quality preservation of postharvest mushrooms (Agaricus bisporus ): a review. Trends in Food Science and Technology. 2018. No. 78. P. 72-82. Doi: 10.1016/j.tifs.2018.05.012
Authors
Natal'ya I. Fedyanina, graduate student,
Olga V. Karastoyanova,
Nadezhda V. Korovkina
All-Union Scientific Research Institute of Canning Technology - Branch of the V.M. Gorbatov Federal Research Center of Food Systems of RAS,
78, Shkolnaya str., Vidnoe, Moscow region, 142703, This email address is being protected from spambots. You need JavaScript enabled to view it.



Tsugkieva V.B., Khoziev A.M., Tsugkiev B.G., Dzantiev L.B., S.U. Khairbekov L.B.Yacon as a culture medium constituent to culture yeasts

P. 58-60 Key words
yeasts, culture, culture medium, biomass, yacon

Abstract
The authors found that yacon pips can be effectively used as a culture medium constituent to cultivate yeasts. It was found that the maltose supplements to the culture medium with yacon do not significantly affect the accumulation of yeast biomass Rhodotorula glutinis VKPM Y-3469, Pichia kluyveri VKPM Y-4343 selected by the Research Institute of Biotechnology, Gorsky State Agrarian University.

References
1. Lupenkov IM. Biohimicheskaya harakteristika kul'tury yakon (Polimnia sonchifolia) i ee promyshlennoe issledovanie [Biochemical characteristics of yacon (Polymnia sonchifolia) and its industrial research]. Dissertation Abstract of Candidate of Technical Sciences. Moscow: Moscow State Technological Academy, 2001. 25 p. (In Russ.)
2. Tsugkieva VB. Soderzhanie pitatel'nyh veschestv v biomasse yakona [Nutrient content in the yacon biomass]. Izvestiya Gorskogo GAU [Proceedings of Gorsky SAU]. 2011. Vol. 48. No 1. P. 117-118 (In Russ.).
3. Tsugkieva VB. Aminokislotnij sostav yakona v usloviyah RSO - Alaniya [Amino acid composition of yacon in the conditions of RNO - Alania]. Izvestiya Gorskogo GAU [Proceedings of Gorsky SAU]. 2012. Vol. 49. No. 4. P. 395-396 (In Russ.).
4. Tsugkieva VB. Biologicheski aktivnye veschestva yakona, introducirovannogo v RSO - Alaniya [Biologically active substances of yacon introduced in the Republic of North Ossetia-Alania]. Izvestiya Gorskogo GAU. [Proceedings of Gorsky SAU]. 2013. Vol. 50. No. 4. P. 263-265 (In Russ.).
5. Tsugkieva VB. Biohimicheskij sostav zelenoj massy i korneklubnej yakona v RSO - Alaniya [Biochemical composition of yacon green mass and pips in the Republic of North Ossetia-Alania]. Izvestiya Gorskogo GAU [Proceedings of Gorsky SAU]. 2016. Vol. 53. No 4. P. 218-223 (In Russ.).
6. Tsugkieva VB. Pitatel'nost' klubnej i zelenoj massy yakona [Nutritional value of yacon pips and green mass]. Izvestiya Gorskogo GAU. [Proceedings of Gorsky SAU]. 2017. Vol. 54. No 3. P. 145-149 (In Russ.).
7. Tsugkieva VB, Gulueva DT, Gobeev VN. Urozhaynost' zelenoj massy i klubnej yakona v RSO - Alaniya [Yield of green mass and yacon tubers in RSO - Alaniya]. Izvestiya Gorskogo GAU [Proceedings of Gorsky SAU]. 2012. Vol. 49. No. 1-2. P. 393-394 (In Russ.).
8. Gulueva DT, Tsugkieva VB. Izuchenie yakona kak kormovoj kultury v agro-klimaticheskih usloviyah RSO - Alaniya [Study of yacon as a fodder crop in agroclimatic conditions RSO - Alaniya]. Izvestiya Gorskogo GAU [Proceedings of Gorsky SAU]. 2012. Vol. 49. No. 1-2. P. 394-396 (In Russ.).
9. Tsugkieva VB, Dzantieva LB, Gulueva DT. Rezultati introduktsii yakona v RSO - Alaniya [Yacon introduction results in RSO - Alaniya]. Izvestiya Gorskogo GAU [Proceedings of Gorsky SAU]. 2014. Vol. 51. No. 1. P. 230-234 (In Russ.).
10. Vorob'yova LI. Promyshlennaya mikrobiologiya [Industrial microbiology]. Moscow: Publishing House of MSU, 1989. P. 116-117 (In Russ.).
11. Yarasheva MT. Sovershenstvovanie tekhnologii polucheniya hlebopekarnyh drozhzhej s ispol'zovaniem klubnej topinambura [Improving the technology to obtain baker's yeasts using jerusalem artichoke tubers]. Dissertation Abstract of Candidate of Technical Sciences. Tashkent: Tashkent Chemical-Technological Institute, 2011.
Authors
Valentina B. Tsugkieva, Doctor of Agricultural Sciences, Professor,
Alan M. Íoziev, Candidate of Agricultural Sciences,
Boris G. Tsugkiev. Doctor of Agricultural Sciences, Professor,
Larisa B. Dzantieva, Candidate of Biological Sciences
Gorsky State Agrarian University,
37, Kirov str., Vladikavkaz, North Ossetia - Alania, 362040, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.
Slavik U. Khairbekov, Candidate of Biological Sciences
North Caucasian Research Institute of Mining and Piedmont Agriculture, VSC RAS,
1, Williams str., Mikhailovskoe village, Vladikavkaz, North Ossetia - Alania, Prigorodny district, 363110, This email address is being protected from spambots. You need JavaScript enabled to view it.



Sharikov A.Yu., Ivanov V.V., Amelyakina M.V., Polivanovskaya D.V.Thermoplastic extrusion in biotechnology of starch-containing raw materials

P. 60-61 Key words
bioconversion, extrusion, enzyme, sustainability, high concentration

Abstract
The main aspects of using starch extrusion as a pretreatment stage for subsequent bioconversion are discussed. The possibility of obtaining hydrolysates with solids up to 50-60% is shown. The dextrose equivalent of maltodextrins obtained after the extrusion pretreatment step was 20-40. DE of glucose syrups reached 95.

References
1. Sharikov AYu, Stepanov VI, Ivanov VV. Termoplasticheskaya ekstruziya v processah pischevoj biotekhnologii [Thermoplastic extrusion in food biotechnology processes?]. Izvestiya vuzov. Prikladnaya himiya i biotekhnologiya [News of universities. Applied Chemistry and Biotechnology]. 2019. Vol. 9. No. 3 (30). P. 447-460 (In Russ.).
2. Xu E et al. Effect of Thermostable alfa-Amylase Addition on the Physicochemical Properties, Free/Bound Phenolics and Antioxidant Capacities of Extruded Hulled and Whole Rice. Food and Bioprocess Technology. 2015. No. 8. P. 1958-1973.
3. Bajpai P. Application of biotechnology in chemical industry. In: Biotechnology in the Chemical Industry. Elsevier, 2020. P. 57-193.
Authors
Anton Yu. Sharikov, Candidate of Technical Sciences,
Viktor V. Ivanov, Candidate of Technical Sciences,
Maria V. Amelyakina, Candidate of Technical Sciences,
Dar'ya V. Polivanovskaya
All-Russian Scientific-Research Institute of Food Biotechnology - Branch of the Federal Research Center for Nutrition, Biotechnology and Food Safety,
4Â, Samokatnaya str., Moscow, 111033, This email address is being protected from spambots. You need JavaScript enabled to view it.



Sharova N.Yu., Printseva A.A., Loskutov S.I.Hydrolytic activity of the microbial consortium of secondary raw materials of food production

P. 61-63 Key words
secondary raw materials, bran, cake, hydrolytic activity

Abstract
As a result of the conducted studies, the basal level of microbial hydrolases for the conversion of structural biopolymers of wheat bran, rapeseed and soy cake into forms available for assimilation and manifestation of the biosynthetic activity of the identified consortium of microorganisms was revealed.

References
1. Tamura K, Peterson D, Peterson N et al. MEGA5: molecular evolutionary genetics analysis using maximum likelihood, evolutionary distance, and maximum parsimony methods. Molecular Biology and Evolution. 2011. Vol. 28 (10). P. 2731-2740.
2. GOST 34440-2018 Fermentnye preparaty dlya pischevoj promyshlennosti. Metody opredeleniya amiloliticheskoj aktivnosti [State Standard 34440-2018. Enzyme preparations for the food industry. Methods for the determination of amylolytic activity]. Moscow: Standartinform, 2018. 16 p.
3. GOST 34176 - 2017 Preparaty fermentnye. Metody opredeleniya fermentativnoj aktivnosti endo-beta-glyukanazy [Enzyme preparations. Methods for determining the enzymatic activity of endo-beta-glucanase]. Moscow: Standartinform, 2017. 16 p.
Authors
Natal'ya Yu. Sharova, Doctor of Technical Sciences, Professor of RAS,
Anastasia A. Printseva,
Svyatoslav I. Loskutov, Candidate of Agricultural Sciences
All-Russia Research Institute for Food Additives - Branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS,
55, Liteiniy avenue, Saint Petersburg, 191014, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.



Shelekhova N.V., Shelekhova Ò.Ì., Skvortsova L.I., Poltavskaya N.V.Methods gas chromatography, capillary electrophoresis, chromatography-mass spectrometry in analytical control of alcoholic beverages

P. 63-64 Key words
gas chromatography, capillary electrophoresis, chromato-mass spectrometry, methods, quality, safety

Abstract
Developed, implemented in the practice of analytical control and applied in scientific research instrumental express methods for determining the chemical composition of products, intermediates and waste of alcohol and distillery production. New experimental data are obtained and the regularities of the kinetics of biotechnological processes are revealed.

References
1. Shelekhova NV, Shelekhova TM, Skvortsova LI, Poltavskaja NV. Sovremennoe sostojanie i perspektivy razvitija kontrolja kachestva alkogol'noj produkcii [Current state and prospects of development of quality control of alcoholic beverages]. Ðischevaya promyshlennost' [Food industry]. 2019. No. 4. P. 117-118 (In Russ.) DOI: 10.24411/0235-2486-2019-10059.
2. Shelekhova NV, Poljakov VA. Sovershenstvovanie sistemy kontrolja tehno-logicheskih processov proizvodstva spirtnyh napitkov [Improving the control system of technological processes for the production of alcoholic beverages]. Pivo i napitki [Beer and drinks]. 2017. No. 1. P. 34-36 (In Russ.).
3. Rimareva LV, Overchenko MB, Ignatova NI et al. Nakoplenie metabolitov drozhzhami Saccharomyces cerevisiae 1039 pri kul'tivirovanii na zernovom susle [Accumulation of metabolites by yeast Saccharomyces cerevisiae 1039 during cultivation on grain wort]. Khranenie i pererabotka sel'khozsyr'ya [Storage and processing of farm products]. 2016. No. 5. P. 23-27 (In Russ.).
4. Rimareva LV, Overchenko MB, Ignatova NI et al. Vliyanie fermentnyh kompleksov na metabolizm spirtovyh drozhzhej i nakoplenie ionov neorganicheskoj prirody v koncentrirovannom zernovom susle [Effect of enzyme complexes on the metabolism of alcoholic yeast and the accumulation of inorganic ions in concentrated grain wort]. Vestnik Rossijskoj selskohozyajstvennoj nauki [Bulletin of the Russian Agricultural Science]. 2016. No. 3. P. 28-31 (In Russ.).
5. Shelekhova NV, Shelekhova TM, Skvortso-va LI, Poltavskaja NV. Identifikaciya spirtnyh napitkov s primeneniem iskusstvennyh nejronnyh setej [Identification of alcoholic beverages using artificial neural networks]. Ðischevaya promyshlennost' [Food industry]. 2021. No. 3. P. 43-48 (In Russ.).
Authors
Nataliya V. Shelekhova, Doctor of Technical Sciences,
Tamara M. Shelekhova, Candidate of Technical Sciences,
Lyubov' I. Skvortsova,
Natal'ya V. Poltavskaya
All-Russian Scientific-Research Institute of Food Biotechnology - Branch of the Federal Research Center for Nutrition, Biotechnology and Food Safety,
4Â, Samokatnaya str., Moscow, 111033, This email address is being protected from spambots. You need JavaScript enabled to view it.



Yuraskina T.V., Sokolova E.N., Fursova N.A., Andreeva S.S., Serba E.M.Innovative biotechnological approaches to the production of food ingredients based on enriched microorganisms

P. 64-66 Key words
yeast, trace elements, ergosterol, embedding

Abstract
One of the food ingredients producing sources is the Saccharomyces genus yeast. Yeast is a B vitamins source, as well as vitamin D2-, what is necessary to protect the body from viral infections. In this work, various strains of Saccharomyces cerevisiae with the ability to synthesize ergosterol were studied and the most promising one was selected as a model for enriching the yeast cell with micronutrients.

References
1. Kodentsova VM, Vrzhesinskaya OA, Risnik DV et al. Obespechennost' naseleniya Rossii mikronutriyentami i vozmozhnosti eyo korrektsii. Sostoyaniye problemy [The provision of the Russian population with micronutrients and the possibilities of its correction. The state of the problem]. Voprosy pitaniya [Nutrition issues]. 2017. Vol. 86. No. 4. P. 113-124 (In Russ.). M: 10.24411/0042-88332017-00067
2. Serba EM, Sokolova EN, Rimareva LV et al. Perspektivnye rasy khlebopekarnykh drozhzhey dlya polucheniya pischevykh ingredientov, obogaschennykh selenom i khromom [Perspective races of baking yeast for obtaining food ingredients enriched with selenium and chromium]. Voprosy pitaniya [Nutrition issues]. 2020. No. 6. P. 48-57 (In Russ.). DOI: 10.24411/0042-8833-2020-10078
3. Lysikov YuA. Rol' i fiziologicheskye osnovy obmena makro- i mikroelementov v pitanii cheloveka [The role and physiological basis of the exchange of macro-and microelements in human nutrition]. Eksperimental'naya i klinicheskaya gastroenterologiya [Experimental and clinical gastroenterology]. 2009. No. 2. P. 120-131 (In Russ.).
4. Medvedev AM, Magomedov ÀÌ, Mishke-vich EYu. Sovremenniy metodologicheskiy podkhod k obogashcheniyu produktov pitaniya essentsial'nymi mikroelementami [Modern methodological approach to the enrichment of food products with essential trace elements]. Nauka. Tekhnika. Tekhnologii [Nauka. Technic. Technologies]. 2019. No. 3. P. 288 (In Russ.).
5. Bolodurina IP, Skal'niy AV, Tsyganova IA. Intellektual'naya sistema predvaritel'noy diagnostiki urovnya soderzhaniya mikro-elementov v organizme cheloveka [Intelligent system of preliminary diagnostics of the level of trace elements in the human body]. Vestnik Orenburgskogo gosudarstvennogo universiteta [Bulletin of the Orenburg State University.]. 2016. No. 10 (198) (In Russ.).
6. FDA. Substances Generally Recognized as Safe. Federal Register. Rules and Regulations. 2016. Vol. 81. No. 159. P. 54960-55055.
7. Meledina TV, Davydenko SG. Drozhzhi Saccharomyces cerevisiae: morfologiya, khimicheskiy sostav, metabolizm (uchebnoe posobie) [Yeast Saccharomyces cerevisiae: morphology, chemical composition, metabolism. Textbook]. Saint Petersburg: ITMO University, 2015. 88 p. (In Russ.)
Authors
Tat'yana V. Yuraskina,
Elena N. Sokolova, Candidate of Biological Sciences,
Natalya A. Fursova,
Sof'ya S. Andreeva,
Elena M. Serba, Doctor of Biological Sciences, Corresponding Member of RAS
All-Russian Scientific-Research Institute of Food Biotechnology - Branch of the Federal Research Center for Nutrition, Biotechnology and Food Safety,
4Â, Samokatnaya str., Moscow, 111033, This email address is being protected from spambots. You need JavaScript enabled to view it.



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