Articles

Innovative Development of Food Biotechnology

Authors:

Polyakov V.A., Pogorzhelskaya N.S.

Abstract:

The article considers complex resource-saving technology of ethanol with processing of the resulting secondary raw materials from the innovative biocatalytic and biosynthetic processes integration point of view. To increase the depth of raw materials processing and to reduce the amount of distillery stillage is possible due to the increased concentration of wort; the rational choice of the enzymatic system that provides deep hydrolysis of polymers of grain, and new races of yeast adapted to high concentrations of wort and elevated temperature. To solve the problem of the scientists by genetic engineering created a highly active recombinant strains of microorganisms - producers of enzymes for the food industry, the activity of which is compared with the existing industrial strains increased glucoamylase in 1,5-3 times, xylanase in 8-10 times, endo-glucanase – 4-7 times, phytase - 350 times, penicillopepsine – 120 times, serinе fungal protease – 22-23 times. They selected new high-yielding strains of the osmophilic and thermotolerant yeast that has the ability to directional ethanol synthesis. Its use provides the level reduction of side metabolites synthesis by 1.5 times, allows to reduce the stillage formation by 30-40% and to intensify the fermentation process. Developed biotechnologies of the intermediate products processing of the ethanol production and stillage allow to receive feed products and dietary supplements for livestock with high protein, lysine, β-carotene levels, as well as with protective and probiotic properties. The researchers created a complex resource saving technology of obtaining biologically active additives for food and feed on the biomass basis of the yeast and filamentous fungi. The received biological products has been positively tested as the protein-amino acid corrector of food products and therapeutic and preventive agents with immunomodulatory, anticarcinogenic properties, a specific therapy of insulin-dependent diabetes. The introduction of such additives into the feed in meat and dairy farming, poultry farming, beekeeping, fish farming increases the productivity and survival of animals. The scientists developed new products with different functional properties using microbial biomass fermentative.

Keywords:

agricultural raw materials; enzymes; biocatalysis; biosynthesis; food functional properties; food biocorrectors; feed; biopreservatives