Currently, the problem of deficiency of macro- and micronutrients in the diet of the population remains relevant. One of the promising areas for solving this problem is the development of methods for the production of domestic food ingredients with the aim of creating food products fortified with microelements on their basis. The biotechnological method for production of such ingredients is considered one of the most relevant. The most widely used microorganism in the food industry is the Saccharomyces cerevisiae yeast. The aim of the research was to study the possibility of baker’s yeast enrichment with microelements: zinc and chromium. The possibility of yeast fortification during batch fermentation on malt wort with the addition of salt solutions — sources of trace elements (zinc sulfate (ZnSO4×5H2O) and chromium (III) chloride (CrCl3×6H2O)) was confirmed. The optimal dosages of the selected trace element salts for fortification were 250 mg Zn/dm3 and 500 µg Cr/dm3. An increase in the crude protein content by 11.6±0.5% was also observed. When using this combination (250 mg Zn/dm3 + 500 µg Cr/dm3), it was possible to reach optimal results in the process of simultaneous enrichment of the object with two microelements. It makes possible to obtain a sample with a concentration of 263.4±13 mg Zn/100 g of yeast (percentage of incorporation was 58.8%) and 308.2±15 µg Cr/100 g of yeast (percentage of incorporation was 34.4%). An increase in the crude protein content by 30±1.5% was also observed. The possibility of including the produced experimental samples in food products was studied. Bread as a mass consumer product was chosen as a model. Experimental bread samples were produced with a complete replacement of yeast without enrichment with yeast fortified with zinc and chromium. Organoleptic evaluation and study of important parameters such as moisture and acidity demonstrated that the experimental samples can be used in the food industry after passing the necessary safety tests. The values of replenishing the norms of physiological needs in microelements when consuming 100 g of the experimental bread samp

Технологии хлеба на основе заквасок приобретают все большее распространение на хлебопекарных предприятиях страны, поскольку микроорганизмы заквасок существенно влияют на качество продукции. С це- лью улучшения органолептических свойств и пищевой ценности хлебобулочных изделий исследована возмож- ность включения в состав закваски для хлебопечения новых депонированных штаммов молочнокислых бактерий с подтвержденными антимикробными свойствами. Определено влияние различных штаммов на биотехнологиче- ские свойства комплексной закваски, оценены микробные популяции заквасок различных составов. Объектом ис- следования были штаммы молочнокислых бактерий из коллекции ВНИИПБТ – L. plantarum 314/8, L. casei subsp. rhamnosus L-2 и L. helveticus R0052/6 и штаммы пекарных дрожжей S. cerevisiae Y-3168 и S. cerevisiae 726/5. Вы- бранные штаммы молочнокислых бактерий обладают способностью подавлять постороннюю микрофлору, в том числе B. subtilis, а также образовывать летучие кислоты, формирующие запах и вкус готового хлеба. Установлено, что по содержанию белка и подъемной силе закваски, содержащие штамм S. cerevisiae Y-3168, превосходят заква- ски на штамме S. cerevisiae 726/5. Лучшими технологическими свойствами обладала закваска, в составе которой были штаммы S. cerevisiae Y-3168, L. plantarum 314/8 и L. casei subsp. rhamnosus L-2. Ее биомасса содержала 45,5% белка и имела подъемную силу 44 мин. Микробные культуры в составе комплексной закваски хорошо сочетались вследствие симбиотических отношений и отсутствия явления антагонизма. Это способствовало повышению би- отехнологических свойств комбинированной закваски – подъемной силы, скорости роста и содержания протеина. Sourdough-based bread technologies are becoming increasingly widespread in the country’s bakery enterprises, since the microorganisms of sourdough significantly affect the quality of finished products. In order to improve the organoleptic properties and nutritional value of bakery products, the possibility of including new deposited strains of lactic acid bacteria with confirmed antimicrobial properties in the composition of the sourdough for baking was investigated. The influence of various strains on the biotechnological properties of a complex sourdough was determined, microbial populations of sourdoughs of various compositions were evaluated. The objects of the study were strains from the collection of cultures of microorganisms All-Russian Research Institute of Food Biotechnolog L. plantarum 314/8, L. casei subsp. rhamnosus L-2 and L. helveticus R0052/6 and strains of baking yeast S. cerevisiae Y-3168 and S. cerevisiae 726/5. The selected strains of lactic acid bacteria have the ability to suppress extraneous microflora, including B. subtilis, as well as form volatile acids that form the smell and taste of finished bread. It was found that in terms of protein content and lifting power, the sourdoughs containing the S. cerevisiae Y-3168 strain are superior to those of the S. cerevisiae 726/5 strain. The best technological properties were possessed by the sourdough, which included S. cerevisiae Y-3168, L. plantarum 314/8 and L. casei subsp. rhamnosus L-2 strains. Its biomass contained 45,5% protein and had a lifting force of 44 min. Microbial cultures in the complex sourdough were well combined due to symbiotic relationships and the absence of the phenomenon of antagonism. This contributed to an increase in the biotechnological properties of the combined sourdough – lifting force, growth rate and protein content.

В современных условиях особую актуальность приобретают вопросы совершенствования технологий многоштаммовых заквасок, способных обеспечить качество хлебопекарной продукции и микробиологическую безопасность. Свойства заквасок различны в зависимости от состава ассоциации молочнокислых бактерий и дрожжей. В статье приводятся результаты исследований биологической ценности и основных потребительских свойств пшеничного и ржано-пшеничного хлеба, изготовленного на закваске, содержащей штаммы Saccharomyces cerevisiae Y-3168, Lactiplantibacillus plantarum 314/8 и L. casei subsp. rhamnosus L-2. Биомассу получали на гидролизованной молочной сыворотке с добавлением дрожжевого автолизата и соли аммония. Пробные выпечки хлеба проводили по стандартной рецептуре с использованием пшеничной муки высшего сорта и смеси пшеничной муки и муки ржаной цельнозерновой в соотношении 1:1. Установлено, что биомасса дрожжей и молочнокислых бактерий характеризуется технологическими и физико-химическими показателями не ниже, чем у традиционно используемого штамма S. cerevisiae Y-3168: содержание белка в биомассе 45,5 %, подъемная сила – не более 50 мин. Результаты показывают, что использование биомассы разработанного консорциума хлебопекарных дрожжей и молочнокислых бактерий не снижает органолептических характеристик пшеничного хлеба, а по показателям «форма», «поверхность и «цвет» опытный образец превосходит контроль. Аминокислотный анализ показал перспективность использования смешанной биомассы для повышения биологической ценности пшеничного и ржано-пшеничного хлеба. Внесение биомассы разработанного консорциума в рецептуру хлебобулочного изделия увеличивает содержание белка в хлебе на 3,3 %, общее количество аминокислот – на 55 %, содержание триптофана – более чем в 2 раза, метионина – в 1,5 раза, лейцина – в 2 раза. Показано, что биологическая ценность пшеничного хлеба увеличивается не только при использовании биомассы, но и при использовании 50 % фильтрата культуральной жидкости при замесе теста. Результаты исследований могут быть использованы мини-пекарнями и предприятиями общественного питания при разработке новых рецептур ржано-пшеничных сортов хлеба с повышенной биологической ценностью. In modern conditions, the issues of improving the technology of multistrain sourdough starter capable of ensuring the quality of bakery products and microbiological safety are of particular relevance. The properties of sourdough starters are different depending on the composition of the association of lactic acid bacteria and yeast. The article presents the results of research of biological value and basic consumer properties of wheat and rye-wheat bread made on sourdough containing strains Saccharomyces cerevisiae Y-3168, Lactiplantibacillus plantarum 314/8 and L. casei subsp. rhamnosus L-2. The biomass was prepared on hydrolysed whey with yeast autolysate and ammonium salt. Bread baking tests were carried out according to the standard recipe using wheat flour of the highest grade and a mixture of wheat flour and wholemeal rye flour in the ratio 1:1. It was found that the biomass of yeast and lactic acid bacteria is characterised by technological and physico-chemical parameters not lower than those of the traditionally used strain S. cerevisiae Y-3168: protein content in the biomass is 45.5 %, lifting power – not more than 50 min. The results show that the use of biomass of the developed consortium of baker's yeast and lactic acid bacteria does not reduce organoleptic characteristics of wheat bread, and in terms of «shape», «surface» and «colour» the experimental sample exceeds the control. Amino acid analysis showed the prospect of using mixed biomass to increase the biological value of wheat and rye-wheat bread. Incorporation of the developed consortium biomass into the recipe of bakery product increases the protein content in bread by 3.3 %, the total amount of amino acids – by 55 %, the content of tryptophan – more than 2 times, methionine – 1.5 times, leucine – 2 times. It is shown that biological value of wheat bread increases not only when biomass is used, but also when 50 % of culture liquid filtrate is used during dough kneading. The research results can be used by mini-bakeries and catering enterprises in the development of new recipes of rye-wheat bread varieties with increased biological value.

Биомасса дрожжей в современной биотехнологии является источником белка, сбалансированного по незаменимым аминокислотам, а также витаминов, липидов и других ценных веществ. Высокое содержание и качество белка дрожжевых микроорганизмов, продукция биоактивных пептидов, β-глюканов, микоцинов и других соединений делают дрожжи перспективным источником биологически активных веществ для пищевых целей. В статье приводятся результаты лабораторных экспериментальных исследований возможности сочетанного обогащения микроэлементами цинком и хромом ферментолизата дрожжевой биомассы штамма Saccharomyces cerevisiae Y-501 для получения пищевого ингредиента. Для деструкции клеточной стенки дрожжей проводили ферментолиз инактивированных дрожжей с применением ферментных препаратов 5 ед. ПС и 300 ед. β-ГлС на 1 г дрожжей, выдержанных в течение 12 ч при температуре 35,0±0,5 °С при периодическом перемешивании. В качестве солей – источников катионов микроэлементов использовали сульфат цинка и хлорид хрома. Обогащение проводили в условиях постоянного перемешивания при 200 об/мин. в течение 30 мин. Культуральную жидкость подвергали центрифугированию в течение 10 мин при 6000 об/мин., полученные твёрдую и жидкую фракции анализировали по содержанию сырого протеина по ГОСТ 13496.4, содержание цинка и хрома определяли методом атомно-абсорбционной спектроскопии по ГОСТ Р 56372, содержание аминокислот в ферментолизатах дрожжей определяли на хроматографе AZURA (Германия) с последующим детектированием компонентов спектрофотометрическим детектором при длине волны λ=570 нм. Показано, что в обогащенном микроэлементами ферментолизате дрожжей содержание сырого протеина ниже, чем в исходном ферментолизате, на 9,3 %. При сочетанном обогащении ферментолизата дрожжей цинком и хромом максимальный процент для цинка 97,2 %; для хрома 89,5 %. Концентрации микроэлементов при этом 144,0 мг Zn/100 г ферментолизата и 265,8 мкг Cr/100 г ферментолизата. В обогащенном цинком и хромом ферментолизате дрожжей содержание каждой отдельной аминокислоты незначительно снизилось, что согласуется с данными по содержанию сырого протеина, но при этом соотношение незаменимых аминокислот к заменимым в исследованных образцах не изменилось по отношению к контролю. Разработана принципиальная схема получения сухого пищевого ингредиента на основе обогащенного цинком и хромом ферментолизата хлебопекарных дрожжей Saccharomyces cerevisiae. Данный пищевой ингредиент может являться как компонентом БАД к пище, так и рецептурным компонентом для обогащения пищевой продукции, предназначенной для восполнения микроэлементной недостаточности. The yeast biomass in modern biotechnology is a source of protein balanced in essential amino acids, as well as vitamins, lipids and other valuable substances. High content and quality of yeast microorganisms protein, production of bioactive peptides, β-glucans, mycocins and other compounds make yeast a promising source of biologically active substances for food purposes. The article presents the results of laboratory experimental studies of the possibility of combined enrichment of trace elements zinc and chromium in fermentolysate of yeast biomass of Saccharomyces cerevisiae Y-501 strain to obtain a food ingredient. For yeast cell wall degradation, fermentolysis of inactivated yeast was carried out using enzyme preparations of 5 units of PS and 300 units of PS. PS and 300 units of β-Glc) per 1 g of yeast, kept for 12 h at 35.0±0.5 °C with periodic stirring. Zinc sulfate and chromium chloride were used as salts – sources of trace element cations. Enrichment was carried out under conditions of constant stirring at 200 rpm for 30 min. The culture liquid was centrifuged for 10 min at 6000 rpm, the obtained solid and liquid fractions were analysed for crude protein content according to GOST 13496.4, zinc and chromium content was determined by atomic absorption spectroscopy according to GOST R 56372, amino acids content in yeast fermentolysates was determined on AZURA chromatograph (Germany) with subsequent detection of components by spectrophotometric detector at wavelength λ=570 nm. It was shown that in the yeast fermentolysate enriched with microelements the crude protein content was 9.3% lower than in the initial fermentolysate. At combined enrichment of yeast fermentolysate with zinc and chromium the maximum percentage is: for zinc 97.2 %; for chromium 89.5 %. The concentrations of trace elements were: 144.0 mg Zn/100 g fermentolysate and 265.8 µg Cr/100 g fermentolysate. In zinc- and chromium-enriched yeast fermentolysate the content of each separate amino acid slightly decreased, which agrees with the data on crude protein content, but at the same time the ratio of essential amino acids to substituted amino acids in the studied samples did not change in relation to the control. The basic scheme of obtaining a dry food ingredient based on zinc and chromium enriched fermentolysate of Saccharomyces cerevisiae baker's yeast has been developed. This food ingredient can be both a component of dietary supplements and a recipe component for enrichment of food products intended for replenishment of microelement deficiency.

Studies in the field of micronutrient enrichment of yeast with 4 different trace elements: iron (Fe), copper (Cu), zinc (Zn), chromium (Cr) were carried out. The possibility of yeast enrichment with the production of bio-preparations with both a monomicroelement profile and combined fortification with two microelements was experimentally confirmed. The possibility of enriched yeast usage in food production was confirmed. The possibility of enrichment of inactivated yeast fermentolysates was studied. The perspective of baker’s yeast as a source of bio-preparations of trace elements was proved.

Актуальной задачей ликероводочной промышленности является разработка новых видов конкурентоспособных спиртных напитков, обеспечивающих эффективное импортозамещение и обладающих интересными и перспективными органолептическими свойствами. Целью данной работы являлась оценка возможности получения оригинальных спиртных напитков с улучшенными органолептическими и физико-химическими характеристиками за счет направленной микробной конверсии зерно-фруктового субстрата, в состав которого в качестве нетрадиционного сырья входят ягоды черной смородины. Анализ научных публикаций показал, что ягоды черной смородины являются источником не только важных питательных веществ и целого комплекса биологически активных компонентов, таких как β-каротин, витамины С, E, B1, B2, B5, B6 и PP, но и цвето-, вкусо- и ароматообразующих соединений (эфирные масла, полифенолы, биофлавоноиды, в том числе флавонолы, фенолкарбоновые кислоты, катехины), позволяющих сформировать букет и придать приятные сенсорные характеристики целевой продукции. Рассмотренные в представленном обзоре свойства и биохимический состав черной смородины подтверждают перспективность разработки комплексной технологии производства оригинальных спиртных напитков и дополнительных функциональных продуктов на основе конверсии зерно-фруктового сырья, реализация которой будет способствовать решению вопроса импортозамещения, позволит расширить ассортимент отечественных напитков, производимых на основе натурального отечественного сырья взамен использования синтетических ароматизаторов. The actual task of the alcoholic beverage industry is the development of new types of competitive alcoholic beverages that provide effective import substitution and have interesting and promising organoleptic properties. The purpose of this work was to evaluate the possibility of obtaining original alcoholic beverages with improved organoleptic and physicochemical characteristics due to the directed microbial conversion of a grain-fruit substrate, which includes blackcurrant berries as an unconventional raw material. Analysis of scientific publications has shown that black currant berries are a source of not only important nutrients and a whole complex of biologically active components, such as β-carotene, vitamins C, E, B1, B2, B5, B6 and PP, but also color-, taste- and aroma-forming compounds (essential oils, polyphenols bioflavonoids, including flavonols, phenolic carboxylic acids, catechins), allowing to form a bouquet and give pleasant taste characteristics of the target products. The properties and biochemical composition of black currant considered in this review confirm the perspective of developing a comprehensive technology for the production of original alcoholic beverages and additional functional products based on the conversion of grain-fruit raw materials, the realization of which will contribute to solving the issue of import substitution, will expand the range of domestic beverages produced on the basis of natural domestic raw materials, instead of using synthetic flavors.

The aim of this study was the production of the biological preparations based on the hydrolyzed pea flour and the yeast biomass. The research objects were Saccharomyces cerevisiae Y-1218 yeast with glucoamylase activity, pea flour, and Celloviridin S20X and Amyloprotoorizin S20X enzyme preparations (EP). The specific growth rate of the yeast was determined by the calculation method, protein content – via Kjeldahl and Lowry methods, reducing substances content – by Somogyi-Nelson assay, the amine nitrogen content – by the formol titration method, the number of living yeast cells – by sowing of dilutions. The amino acid content was measured on the KNAUER (Germany) high-performance liquid chromatograph. As the result of the studies, enzyme preparations for the fermentative processing of pea flour were selected. The cultivation conditions of the Saccharomyces cerevisiae Y-1218 yeast were opted. Under these chosen growing parameters the produced biomass contained 2.4×109 CFU/cm3 and specific growth rate of yeast was 0.264 h-1. The resulting biomass contained a high amount of essential amino acids. The biopreparations production based on the described ingredient is perspective. These biopreparations with increased biological value could be used for feed purposes.

It is known, that Saccharomycetes can accumulate mineral substances with targeted enrichment of the growth medium. However, the influence of the genetic affiliation of the culture and the technological factors of yeast strains, the composition of growth media on the efficiency of essential trace elements incorporation into the biomass and on the change of theirs intracellular components content have hardly been investigated. In this regard, the aims of this work was to select promising races of yeast Saccharomyces cerevisiae, develop a biotechnological method for obtaining food ingredients enriched with selenium and chromium on their basis, and study their trace element composition. Material and methods. Industrial strains of baker's yeast (Saccharomyces cerevisiae) were used: RCAM 01137, Y-3439 and Y-581. Yeast were grown on malt wort (pH 4.6) with a dry matter content of 12% with the addition of mineral salts in stationary conditions at a temperature of 30 °C for 18 h, after which the yeast biomass was separated by centrifugation. A method for enriching yeast with trace elements has been selected, which consists in the process of culturing cells on malt growth media containing chromium chloride or selenium dioxide in various concentrations. The total protein content was determined by the Kjeldahl method, polysaccharides and ergosterol - by spectrofluorometric method, selenium - by fluorimetric method. The content of trace elements in yeast biomass enriched with chromium was studied by mass spectrometric method with inductively coupled plasma. Results. It was shown that the highest specific growth rate was demonstrated by the yeast strains RCAM 01137 and Y-3439, and the highest level of maltase activity was in the Y-581 strain. It was found that the amount of biomass after cultivation of the yeast S. cerevisiae RCAM 01137 and Y-3439 was 6.00 и 5.42 g/100 cm3, respectively. It was noted, that the yeast S. cerevisiae Y-581 had capability of high synthesis of ergosterol (1.08±0.04%), the level of which was 2 fold higher than other strains. S. cerevisiae RCAM 01137 yeast showed the greatest ability to selenium enrichment, its content in biomass increased 137 fold and amounted to 2740 μg% when cultivated on a medium containing 800 μg/dm3. S. cerevisiae Y-581 yeast strain showed the highest capability to chromium sorption. The chromium concentration in its biomass was 8340 μg% in case of cultivating on a medium containing 750 μg/dm3. The usage of about 2.7 g of selenium enriched yeast biomass, or 1.0 g chromium enriched one, satisfies the daily requirement for these trace elements. Conclusion. Cultivation of S. cerevisiae cells on growth media containing trace elements makes it possible to obtain yeast biomass samples that can be used to obtain food ingredients for creating food products that contribute to the maintaining human health and improve the quality and duration of life.

The effect of enzyme systems on the degree of protein destruction of grain crops to obtain new types of bakery products has been studied. Protein and amino acid composition of triticale grain crop in comparison with wheat and rye one has been studied. The high biological value of triticale proteins containing 38.75% of essential amino acids while in wheat - 34.93% has been shown. The influence of different enzyme systems (ES) with proteolytic action on the efficiency of catalytic modification of triticale proteins has been investigated. It was found that the highest activity was shown by the enzymatic system ES-1, synthesized by the mycelial fungus Aspergillus oryzae, as a result of which at a concentration of 5 u/g, the level of accumulation of amine nitrogen in triticale enzymatic hydrolysates was 125 mg%; the degree of hydrolysis of proteins was 90%. Enzyme preparations of bacterial origin, as well as alkalase and papain had a lower ability to hydrolyze triticale proteins. The fractional composition of modified proteins obtained by ES-1 showed a decrease in their molecular weight (to 35 kDa). Analysis of amino acid composition in grain enzymatic hydrolysates showed that as a result of exposure to FS-1, about 50% of the total number of amino acids passed into the free state, of which 38.8 to 43.6% were essential amino acids. The recipes of breads, containing composition of wheat flour and fermentolizates of the whole-grain triticale flour in the ratio 1:1 have been tested. The amino acid composition of the bread showed that the test samples contained 6.2 fold more free amino acids than the control. The use of fermented triticale in the recipes of bread allowed to increase the content of essential amino acids such as methionine, valine, isoleucine, leucine, phenylalanine, threonine, tryptophan and lysine in 2.0-5.0 times. It was shown that the developed technology allowed baking bread containing peptides with reduced molecular weight and free amino acids, which by its organoleptic and physic-chemical parameters corresponded to classic bakery products.

Processed Saccharomyces cerevisiae is a perspective source of functional components for food and functional Products. Application of the different methods of yeasts treatment allows to obtain products which are effective for toxins binding. In the current research, parameters of the cell wall enzymatic hydrolysis were studied for functional properties modification of yeast samples. The results showed that mannano-, glucano-, proteolytic enzymatic systems and their complexes used for hydrolysis of yeast biopolymers allowed to increase adsorptive and antimicrobial properties of the yeasts walls.