scholarly journals Effects of a complex phytase-containing enzyme preparation on the rye wort fermentation process

2019 ◽  
pp. 221-228 ◽  
Author(s):  
Viktor Polyakov ◽  
Elena Serba ◽  
Marina Overchenko ◽  
Nadezhda Ignatova ◽  
Liubov Rimareva
Keyword(s):  
Enzyme Preparation ◽  
Raw Materials ◽  
Activity Level ◽  
Soluble Carbohydrates ◽  
Alcohol Production ◽  
Enzyme Preparations ◽  
Food Biotechnology ◽  
Russian Research Institute ◽  
By Products ◽  
Russian Research

A complex of amylases, proteases, and hemicellulases is known to enhance deep conversion of polysaccharides and proteins, especially in the processing of difficult-to-ferment raw materials, such as rye, providing grain wort with soluble carbohydrates, amino acids, and peptides. Grain is also a source of phosphorus, whose bioavailability can be increased by hydrolysing the grain with phytase-containing enzyme preparations. However, their catalytic action during the preparation of grain wort for alcohol production has hardly been studied. This study aimed to investigate the effect of a new complex phytasecontaining enzyme preparation on yeast metabolism and the efficiency of rye wort fermentation. The work was carried out in the Russian Research Institute of Food Biotechnology. The Glucavamorin complex enzyme preparations derived from recombinant strains were the object of our research. The preparations differed in the activity level of the main enzyme, lucoamylase, and minor hemicellulase enzymes, as well as in the presence of phytase. The results confirmed their biocatalytic ability to efficiently hydrolyse polymers of rye grain. An increased content of hemicellulases in Glucavamorin-Xyl improved the rheological properties of rye wort. The greatest effect was achieved with the phytase-containing Glucavamorin-Ply. This preparation improved the phosphorus nutrition of yeast, which increased its biomass by 30% and decreased the level of fermentation by-products by 18–20%. Alcohol yield tended to increase and its strength reached 10.5–10.9% vol. When using a phytase-containing enzyme complex, it was possible to reduce the amount of the main enzyme, glucoamylase, without causing the key fermentation indicators to degrade.

FERMENTATIVE HYDROLYTIC PREPARATION METHODS OF CEREAL WORT FOR ALCOHOL FERMENTATION

1970 ◽  
pp. 52-56
Author(s):  
Е. M. Serba ◽  
М. B. Overchenko ◽  
L. V. Rimareva ◽  
N. I. Ignatova ◽  
А. E. Orekhova ◽  
...  
Keyword(s):  
Alcoholic Fermentation ◽  
Raw Materials ◽  
Alcohol Concentration ◽  
Activity Level ◽  
Optimal Dosage ◽  
Main Role ◽  
Alcohol Fermentation ◽  
Ph Optimum ◽  
Amylolytic Enzyme ◽  
Enzyme Preparations

In the production of alcohol in the preparation of grain raw materials for fermentation, the main role is given to enzyme preparations of amylolytic action, which are key enzymes that catalyze the hydrolysis of starch. Amylolytic enzyme preparations with a different composition of enzymes and their level of activity, a mechanism of biocatalytic effect on starch, and a range of thermal and pH optimum are widely represented on the Russian market. The development of optimal conditions for the preparation of grain wort, the rational selection and dosage of concentrated enzyme preparations, the properties of which correspond to the parameters of the technological process, will ensure the effective preparation of starch for fermentation, and increase the profitability of alcohol production. The aim of this work was to study the influence of enzyme preparations of amylolytic action and the conditions of their use on the efficiency of the process of alcoholic fermentation and the yield of the final product, ethanol. The effect of various dosages of enzyme preparations of glucoamylase action, with a different ratio of the main enzyme glucoamylase and minor enzyme α-amylase, as well as methods for preparing wheat wort on the process of alcoholic fermentation, was studied. It was found that the enzyme preparation, the source of glucoamylase, in which α-amylase was present in a ratio of 15: 1 (in terms of activity level), turned out to be more effective in fermenting prepared wheat wort: its optimal dosage was 8 units. GLS / g starch. The presence of a sufficient amount of α-amylase in this preparation compensated for the dosage of thermostable α-amylase. The alcohol concentration in the mash was 10.2% vol., The alcohol yield was 67.9 cm3 / 100 g of starch. When glucoamylase with a lower ratio of the main and minor enzyme (75: 1) was used at the saccharification stage, an increase in the wort fermentation depth was observed with an increase in the concentration of glucoamylase to 9-10 units of GLS / g and α-amylase to 0.5 units. AC / g. It was also found that an increase in the duration of enzymatic-hydrolytic preparation of the wort had a positive effect on the fermentation process, the alcohol concentration in the mash increased to 10.2 vol.%. It was shown that the introduction of proteases into the wort helps to reduce the viscosity of grain wort, enriching it with assimilable yeast amino acids, which leads to an increase in the yield of alcohol. It has been confirmed that the synergy of the action of enzymes of amylolytic and proteolytic effects on polymers of grain raw materials allows to increase the efficiency of their conversion to ethanol. The conditions of enzymatic-hydrolytic processing of grain raw materials for fermentation are developed. The use of the digestion stage did not significantly affect the fermentation results of wheat wort.

scholarly journals Study of microflora change and preservation of vitamins b2 and e of grain in the process of steaming and flaking

2021 ◽  
pp. 76-79
Author(s):  
I. S. Bogomolov ◽  
N. L. Kleymenova ◽  
M. V. Kopylov
Keyword(s):  
Raw Materials ◽  
Drying Process ◽  
Testing Laboratory ◽  
Industry Studies ◽  
Plant Raw Materials ◽  
Feed Industry ◽  
Russian Research Institute ◽  
Physical And Chemical ◽  
Qualitative Characteristics ◽  
Russian Research

The study of the process of moisture-thermal treatment of grain crops: wheat, oats, barley, corn, peas, bran and others was carried out in the work. The drying process examination was done on a drying plant located in the testing laboratory of JSC "Research and Production Center" All-Russian Research Institute of the Feed Industry ". Studies of the grain qualitative characteristics were carried out in the accredited testing laboratory of JSC "RPC" ARSRIFI", which allows carrying physical- and chemical analysis, mycotoxicology and microbiology of plant raw materials.

scholarly journals Optimization of biotechnological processes in the production of apple juice

2021 ◽  
Vol 34 ◽  
pp. 06003
Author(s):  
Natalia Droficheva
Keyword(s):  
Technological Process ◽  
Enzyme Preparation ◽  
Apple Juice ◽  
Raw Materials ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Optimal Parameters ◽  
Enzyme Preparations ◽  
Biotechnological Processes ◽  
Active Substances

When obtaining apple juice, the issue of optimizing biotechnological processes is acute. The use of enzyme preparations of different specifics of the action allows you to choose the optimal parameters of the technological process and select the drug taking into account the purpose ofuse. The influence of enzyme preparations: Trinoline 4000, Trinolin DF, Fructocyme P6-L, Lafaze on the yield of juice and biologically active substances in the processing of fruit raw materials was studied. An enzyme preparation that maximizes the yield of apple juice has been isolated. Their effect on the extraction of biologically active substances has been determined.

scholarly journals SELECTION OF THE COMPLEX OF ENZYME PREPARATIONS FOR THE HYDROLYSIS OF GRAIN CONSTITUENTS DURING THE FERMENTATION OF THE WORT OF HIGH CONCENTRATION

2018 ◽  
Vol 12 (2) ◽  
Author(s):  
T. Mudrak ◽  
A. Kuts ◽  
S. Kovalchuk ◽  
R. Kyrylenko ◽  
N. Bondar
Keyword(s):  
Proteolytic Enzyme ◽  
Enzyme Preparation ◽  
Raw Materials ◽  
Reference Sample ◽  
Experimental Studies ◽  
Yeast Cells ◽  
High Concentration ◽  
Enzyme Preparations ◽  
Proteolytic Enzyme Preparation ◽  
Hydrolysis Of

In this paper, an optimal complex is selected of enzyme preparations for hydrolysis of the components of grain raw materials during fermentation of high concentration wort. When selecting enzyme systems, their effect on the technical and chemical parameters of the fermented wash during the fermentation of wort is investigated. For the research, maize grain with a starch content of 69.0 % was used. Fermentation was carried out with 18–30% of dry matters (DM) in the wort, using the osmophilic yeast strain Saccharomyces cerevisiae DO-16.The recommended concentration of the enzyme preparation Amylex 4 T (the source of the α-amylase enzyme) – 0.4–0.6 units of α-amylase ability/g of starch – is optimal for the concentration 18–27% of DS in the wort. For 30 % of DS, it is practical to use 0.6 units of α-amylase ability/g of starch. With the use of the enzyme preparation Diazyme TGA (the source of the enzyme glucoamylase), the value is 7.5 units of glucoamylase ability/g of starch, alcohol accumulation in fermented washes was 10.51, 13.35, 15.78% vol., according to the wort concentrations 18, 27, 30 %, respectively. It has been established that with the application of the cytolytic enzyme Laminex 750, the concentrations of dissolved carbohydrates and non-dissolved starch have a tendency to decrease. In the samples where the proteolytic enzyme preparation Alphalase AFP was added at a concentration of 0.05 units of proteolytic ability/g of raw materials, there was an increase in the accumulation of yeast cells by 6.5% compared with the reference sample. The recommended concentration of Deltazyme VR XL (the source of β-glucanase and xylanase) is 0.05 units β-glucose/g of raw materials. The addition of a cytolytic and proteolytic enzyme preparation in combination with β-glucanase and xylanase contributed to an increase in the accumulation of ethanol in the washes by 1.7 % compared with the reference sample, and to an almost 33 % decrease in the concentration of dissolved carbohydrates and non-dissolved starch. On the basis of experimental studies, it has been found that using a complex of enzyme preparations – amylolytic (Amylex 4T), saccharifying (Diazyme TGA), proteolytic (Alphalase AFP), cytolytic (Laminex 750), and complex AF β-glucanase and xylanase (Deltazyme VR XL), in various combinations of their concentrations, – contributed to the intensification of the fermentation process of the wort and increased accumulation of the target product, ethanol, by 0.8–1.4 %, depending on the wort concentration. The highest amount of ethanol accumulated at the maximum dosage of additional enzyme preparations.

scholarly journals Biomodification of Collagen-Containing By-Products by Enzymatic Hydrolysis

2019 ◽  
Vol 49 (2) ◽  
pp. 262-269
Author(s):  
Татьяна Гиро ◽  
Tatyana Giro ◽  
Сергей Зубов ◽  
Sergey Zubov ◽  
Александр Яшин ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Lactic Acid ◽  
Mechanical Strength ◽  
Enzyme Preparation ◽  
Treatment Time ◽  
Raw Materials ◽  
Binding Capacity ◽  
Collagen Structure ◽  
Water Binding ◽  
By Products

Low-value by-products can be processed using biotechnological methods, which seems to be the optimal solution for the problem of rational use of secondary raw materials. The authors introduce a method of biotransformation using whey and enzyme preparation of proteolytic action with subsequent massaging. The method neutralizes the specific smell, reduces the time of heat treatment, increases hydrophilicity, and reduces the mechanical strength of mutton rumen tissue. The experiment proved that the enzymatic effect on the connective tissue of the mutton rumen contributes to the destruction of disulfide and hydrogen bonds of the triple helix of the collagen macromolecule. It significantly reduces the mechanical strength and hydrothermal stability of collagen, which, in its turn, reduces the heat treatment time while increasing the functional and technological properties. The research revealed an increase in collagen digestibility. After 4 hours of fermentation, it was 4.5%, after 6 hours – 5.9%, and after 8 hours – 5.9%. Hence, the optimal period of fermentation was determined as 6 hours, since between 6 and 8 hours the main physical and chemical parameters improved insignificantly. The experiment in the cutting pressure of the raw lamb rumen tissue demonstrated softening of the structure as a result of the effect of the acidic medium on the collagen structure. An excess positive charge formed due to the suppression of dissociation of carboxyl groups of side chains. The loosening of the collagen structure occurred due to the expansion of fibrils in the polar areas, which can be attributed to the repulsion between similarly charged groups. As a result, the brine penetrated into the expanded area and caused swelling. The use of whey and fermentation contributed to an additional increase in moisture-binding and moisture-holding capacity. It loosened the structure of proteins and, thus, increased the degree of penetration and the immobilized moisture in the rumen. As a result, its mass increased by 10–20%, and the heat loss reduced. The composition of the brine contributed to the swelling, increased the diameter of the collagen fibers, and enlarged the surface of interaction in during massaging. Moisture was allowed to enter freely, which increased the water binding capacity by 22.2 ± 0.31%. The increase in the water binding capacity could be explained by the modification of collagen and its destructive changes. The changes occurred due to the additional interaction of whey molecules with the protein and the formation of new intermolecular bonds. Fermentation, combined with the massaging of the tripe, contributed to the development of lactic microflora and hydrolytic decomposition of protein components, thereby reducing the heat treatment process. Such changes are associated not only with the processes of protein hydrolysis under enzyme preparation, but also with the complex activity of lactic acid bacteria, as well as endo- and exoenzymes that hydrolyze proteins. The changes can also be attributed to the fact that low-molecular protein substances can assimilate and contribute to bacterial growth. In addition, lactic acid reduces the pH of the medium, thus activating the enzymatic properties. The proposed method of biotransformation of collagen-containing raw materials makes it possible to create environmentally friendly and low-waste technologies.

scholarly journals Effect of protease and phytase on the physiological state of alcoholic yeast in cultivation

2020 ◽  
Vol 81 (4) ◽  
pp. 98-102
Author(s):  
T. S. Kovaleva ◽  
G. V. Agafonov ◽  
A. N. Yakovlev ◽  
S. F. Yakovleva
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Ethyl Alcohol ◽  
Enzyme Preparation ◽  
Raw Materials ◽  
Physiological State ◽  
Yeast Cells ◽  
Exponential Growth Phase ◽  
Logarithmic Phase ◽  
Yeast Saccharomyces Cerevisiae ◽  
Enzyme Preparations

Saccharomyces cerevisiae yeast is used in the production of ethyl alcohol. The main requirements for yeast used in the production of ethyl alcohol from starch-containing raw materials: alcohol yeast used in the processing of starchy raw materials must have high fermentation activity; complete fermentability of sugars, resistance to metabolic products, resistance to the development of extraneous microflora. Proteolytic enzyme preparation Prolive BS Liquid was used as a source of protease. Kingphos enzyme preparation was used as a source of phytase. The effect of the enzyme preparations of the neutral protease Prolive BS Liquid and Phytase Kingphos on the fermentation activity of alcohol yeast Saccharomyces cerevisiae race XII was studied. The maximum fermentation activity is possessed by yeast cultivated on the wort, obtained using protease and phytase. The duration of the exponential growth phase in the experiment is 14–16 hours, in the control -18–20 hours. The exponential phase is described by the Mono equation. Compared to the yeast in the control, the yeast in the experiment multiplies more intensively, and by 14–16 hours of growth, about 170 million yeast cells accumulate in the culture medium, and the yeast in the control-about 95 million yeast cells by 18–20 h of growth. The specific growth rate was maximum in the logarithmic phase and amounted to 0.35 million cells / cm3 • h in the experimental samples and 0.25 million cells / cm3 • h in the control. It was found that the maximum accumulation of yeast cells was observed when the neutral enzyme Prolive BS Liquid was added to the wort with a dosage of 0.2 units. PS/g of starch and enzyme preparation Phytase Kingfos with a dosage of 0.5 units. FS/g of starch, the yeast cell content in mature yeast reached 170 million cells / cm3 by 16-18 hours of cultivation, the yeast has a high fermentation activity.

Economic and mathematical approach to optimization of vacuum-freeze drying of the enzyme preparation inulinase Bacillus polymyxa 29

2020 ◽  
Vol 82 (2) ◽  
pp. 31-35
Author(s):  
K. K. Polyansky
Keyword(s):  
Enzyme Preparation ◽  
Raw Materials ◽  
Maximum Activity ◽  
Economic Feasibility ◽  
Processing Plant ◽  
Bacillus Polymyxa ◽  
Vacuum Sublimation ◽  
Enzyme Preparations ◽  
Plant Raw Materials ◽  
Plant Polymer

One of the promising directions of improving the processes of processing plant raw materials is bioconversion using enzyme preparations, the use of which allows you to significantly change, intensify and improve existing technologies for the production of food products as a system of energy-efficient processes. The subject of the study is the enzyme preparation of inulinase Bacillus polymyxa 29, which ensures the conversion of the plant polymer inulin to fructose. Fructose has an increased interest in food technologies as a safer human health alternative to sucrose. Fructose yield reaches 90–95%; the sweetness coefficient of fructose is 1.73 times higher than sucrose. Production of enzyme with maximum activity is achieved by vacuum-sublimation drying at time-programmed mode of heat supply control taking into account limitations due to quality of heat exchange and economic feasibility of the process. Method of selection of optimal solutions in vacuum-sublimation drying of feather preparation Bacillus polymyxa 29 according to profit index is proposed. The proposed approach resolved the main technical gap between productivity and energy consumption. An optimal loading of the sublimator has been established, which ensures the minimization of specific electric power consumption for various values of the initial moisture drying of the enzyme, taking into account the given efficiency of the vacuum sublimation dryer.

Historical milestones in the development of the enzyme and alcohol industry

2021 ◽  
pp. 10-14
Author(s):  
Ирина Михайловна Абрамова ◽  
Елена Михайловна Серба
Keyword(s):  
Alcoholic Beverage ◽  
Biologically Active ◽  
Enzyme Preparations ◽  
Technological Support ◽  
Food Biotechnology ◽  
Russian Research Institute ◽  
Food And Feed ◽  
Biotechnological Processes ◽  
Control Methodology ◽  
Research Institute

В статье представлены основные этапы создания и развития ВНИИ пищевой биотехнологии как ведущей организации в области научного и технологического обеспечения ферментной, спиртовой, дрожжевой, ликероводочной, уксусной промышленности, разработки инновационных биотехнологий функциональных ингредиентов, биологически активных добавок пищевого и кормового назначения, методологии контроля производства и качества пищевой продукции. Юбилейный 10-й Международный научно-практический симпозиум «Перспективные ферментные препараты и биотехнологические процессы в технологиях продуктов питания и кормов» посвящается 90-летнему юбилею ВНИИ пищевой биотехнологии. 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.

Acute toxicity of an insecticidal little containing ivermectin and fipronil for white mice

2020 ◽  
pp. 31-32
Author(s):  
Mikhail A. Levchenko ◽  
◽  
Natalia A. Sennikova ◽  
Keyword(s):  
Acute Toxicity ◽  
Lethal Dose ◽  
Live Weight ◽  
Acute Oral Toxicity ◽  
Oral Toxicity ◽  
Toxicological Assessment ◽  
Russian Research Institute ◽  
Veterinary Entomology ◽  
Russian Research

Toxicological assessment is a mandatory research step in the development of new insecticidal drugs. At the All-Russian Research Institute of Veterinary Entomology and Arachnology, a prototype of the insecticidal bait Mukhnet IF was obtained with an active ingredient content of 0.06% ivermectin and 0.015% fipronil, which showed a highly effective effect against houseflies. This work presents the results of the study of acute oral toxicity of the above agent. For this, male white mice with a live weight of 16-26 g were selected. They were kept on a starvation diet for one day in individual houses with water. The drug was given in mg/kg body weight the next day. A total of 33 doses have been tested, ranging from 100 mg/kg to 40,000 mg/kg. The animals were observed for 14 days. According to the research results, it was revealed that at doses up to 20,000 mg/kg there were no signs of intoxication, but when tested at 25,000 mg/kg in some mice, these signs were noted, and at 30,000, 35,000 and 40,000 mg/kg deaths were recorded 20±10, 45±30 and 60±20%, respectively. It was not possible to test the drug over the last above dose due to incomplete eaten by mice. According to the degree of danger for warm-blooded animals, the drug belongs to the 4th class of low-hazard drugs (average lethal dose of 5000 mg/kg or more) in accordance with the classification of GOST 12.1.007-76. When analyzing the literature data on the toxicological characteristics of preparations containing ivermectin and chlorfenapyr, it was revealed that the insecticidal agent in its acute toxicity for warm-blooded animals is comparable to known analogues.

Mechanism of inhibition of succinate oxidase by products of oxidation of o-dihydroxycoumarins

1980 ◽  
Vol 45 (2) ◽  
pp. 641-652
Author(s):  
Petr Zbořil
Keyword(s):  
Inhibitory Activity ◽  
Oxidase Activity ◽  
Enzyme Preparation ◽  
Inhibitory Effects ◽  
Anaerobic Conditions ◽  
Long Period ◽  
Mechanism Of Inhibition ◽  
Intermediary Product ◽  
Succinate Oxidase ◽  
By Products

Semiquinone is an intermediary product of the oxidation of daphnetin (7,8-dihydroxycoumarin) and esculetin (6,7-dihydroxycoumarin) by diphenol oxidase; its concentration rapidly decreases. When the oxidation is effected by ferricytochrome c, the concentration of the semiquinone remains practically constant for a long period. Similarly, the ability of the products of daphnetin oxidation by diphenol oxidase to inhibit succinate oxidase activity in mitochondrial fragments rapidly decreases with time; the decrease is considerably slower in the case of cytochrome c. The inhibitory activity of the product decreases with time also during esculetin oxidation by ferricyanide. This indicates that the inhibitory effects must be ascribed predominantly to the semiquinone, the quinone is less efficient. The inhibition of succinate oxidase or succinate dehydrogenase was strongly decreased when the enzyme preparation of Keilin and Hartree was incubated with esculetin and ferricyanide in the presence of KCN or under anaerobic conditions. This demonstrates that the reaction of the inhibitor with the enzyme either involves subsequent oxidations or that the inhibitor preferentially reacts with the oxidized form of the sensitive component of the respiratory chain. The second alternative is very little probable since there is no correlation between the degree of inhibition and the binding of the inhibitor to mitochondrial fragments.

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