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.

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 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.

Exploiting the beneficial properties of microalgae for food and feed use

2021 ◽  
Vol 67 (4) ◽  
pp. 3634-3648
Author(s):  
Erika Koppányné Szabó ◽  
Krisztina Takács
Keyword(s):  
Climate Change ◽  
Crop Production ◽  
Raw Materials ◽  
Large Population ◽  
Agricultural Practices ◽  
Value Added ◽  
Biologically Active ◽  
Population Increase ◽  
Health Food ◽  
Food And Feed

By 2050, 9.8 billion people are projected to live on Earth, which means that we need to double our current food production to keep pace with such a large population increase. In addition, rising greenhouse gas emissions and the associated climate change are placing a significant strain on the planet’s ability to sustain itself. However, in order to increase the quantity of proteins of plant origin, it is necessary to increase crop production areas, harvesting frequencies and the quantity of crops produced. Unfortunately, the optimization of these factors is already very close to the available maximum in the current situation. The developed cultivation systems and maximum utilization of the soil power leads to very serious environmental problems, soil destruction, loss of biodiversity and serious environmental pollution through the transport of the produced plant raw materials. This poses a serious challenge to food security and further increases the risk of hunger. There is therefore a need for agricultural practices that can lead to the cultivation of food and feed crops that have better sustainability indicators and are more resilient to climate change, which can be used to safely produce health-promoting feeds, as well as novel and value-added foods. Within this group, a particular problem is presented by the protein supply of the population, as currently about one billion people do not have adequate protein intake. However, conventional protein sources are not sufficient to meet growing protein needs. As mentioned above, food and feed proteins are based on plant proteins. In recent years, a prominent role has been played by the research into alternative proteins and the mapping of their positive and negative properties. Among alternative proteins, special attention has been paid to various yeasts, fungi, bacteria, algae, singe cell proteins (SCPs) and insects. In this paper, we focus on the presentation of algae, particularly microalgae, which are of paramount importance not only because of their significant protein content and favorable amino acid composition, but also because they are also sources of many valuable molecules, such as polyunsaturated fatty acids, pigments, antioxidants, drugs and other biologically active compounds. It is important to learn about microalgae biomass in order to be able to develop innovative health food products.

scholarly journals GRAPES BREEDED BY ALL-RUSSIAN RESEARCH INSTITUTE FOR VITICULTURE AND WINEMAKING FOR CREATION OF RED DESSERT WINES

Russian vine ◽  
2020 ◽  
Vol 14 ◽  
pp. 74-79
Author(s):  
N.V. Matveeva ◽  
◽  
M.V. Bahmetova ◽  
Keyword(s):  
Sugar Accumulation ◽  
Chemical Parameters ◽  
Wine Production ◽  
Organoleptic Characteristics ◽  
Russian Research Institute ◽  
Technological Evaluation ◽  
Grape Varieties ◽  
Physical And Chemical ◽  
Russian Research ◽  
Research Institute

The paper presents the results of technological evaluation of red wine varieties breeded by All-Russian Research Institute for Viticulture and Winemaking: Vesta, Cherny, Zhemchug, Au-gusta, Teremnoy, Mugofir. These varieties are characterized by high sugar accumulation. Li-queur wines were prepared using classical tech-nology. The research was conducted in the la-boratory of wine technology in micro-wine production. The weight of one batch of grapes was 10–25 kg. The main physical and chemical parameters of wort and wine were determined. Wine distillate was used as an alcoholic agent. For maintaining and enhancing the varietal aroma of grapes we used technology of frac-tional alcoholization. With the help of degusta-tions, organoleptic characteristics of the ob-tained samples of liqueur wines were carried out, as a result of which preliminary conclusions were made about the feasibility of using the studied varieties for the preparation of red li-queur wines. All the studied grape varieties can be recommended for the production of liqueur wines, pink and red.

scholarly journals YIELD AND QUALITY OF GRAPES AT VARIOUS LOAD RATES

Russian vine ◽  
2020 ◽  
Vol 14 ◽  
pp. 69-73
Author(s):  
N.A. Sirotkina ◽  
Keyword(s):  
Mass Concentration ◽  
Maximum Yield ◽  
Research Data ◽  
Yield And Quality ◽  
Russian Research Institute ◽  
Russian Research ◽  
Research Institute

The article presents research data on the de-pendence between the yield and quality of grapes and shoot load. The studies were car-ried out at the All-Russian Research Institute of Viticulture and Winemaking named after Ya.I. Potapenko, Novocherkassk, Rostov re-gion. On the root-own vineyards of the Per-venets Magaracha variety tolerant to phyllox-era, the following load rates were studied: 30; 35; 40; 45 shoots per bush. For two years of research, the maximum yield was obtained in plantations with a load of 45 shoots per plant: in 2019 - 23.2; in 2020 - 14.7 t / ha with the mass concentration of sugars in berry juice 183 and 170 g / dm3, respectively. The best indicators of the quality of grapes were marked in the variant with the minimum load of shoots in the experiment: the mass concen-tration of sugars in berry juice was 196 g / dm3 in 2019 and 180 g / dm3 in 2020; the concentration of titratable acids was 7.6 and 8.8 g / dm3, respectively.

scholarly journals To the memory of a teacher. On 85 th anniversary of Herman I. Tarakanov

2008 ◽  
pp. 87-87
Author(s):  
E.G. Dobrutskaya ◽  
F.B. Musaev ◽  
M.M. Tareeva
Keyword(s):  
Adaptive Capacity ◽  
Seed Production ◽  
Wide Spread ◽  
Vegetable Breeding ◽  
Yield And Quality ◽  
Russian Research Institute ◽  
Russian Research ◽  
Research Institute

At department of ecology of All-Russian Research Institute of Vegetable Breeding and Seed Production the adaptive capacity through bean accessions has been analyzed. As a summarized result for 3 years of observation, Rashel and 6 KSI have been determined as cultivar types with high adaptive capacity for a yielding characteristic and seed production. The mentioned types have been proven to be cultivated wide spread in different growing, soil and farming conditions without any risk of yield and quality reduction.

scholarly journals Prospects of using extremely low doses of physical factors impact in food biotechnology

2018 ◽  
Vol 6 (2) ◽  
pp. 305-313 ◽  
Author(s):  
Tatiana Danilchuk ◽  
Tatiana Danilchuk ◽  
Vera Ganina ◽  
Vera Ganina
Keyword(s):  
Hydrolytic Enzymes ◽  
Physical Factor ◽  
Maximum Activity ◽  
Physical Factors ◽  
Experimental Sample ◽  
Low Doses ◽  
Resource Saving ◽  
Food Biotechnology ◽  
Low Intensity ◽  
Biotechnological Processes

The paper deals with urgent issues of development of resource-saving methods of biotechnological processes intensification. The main purpose of the work is to show the efficiency of using extremely low doses of physical factors impact in food biotechnology. Acoustic and electric treatment was in various modes. Impact capacity did not exceed 10-4 W/kg. The duration of exposure ranged from 5 to 15 min. Barley grains enzymes and lactic acid microorganisms were subjected to treatment. Impact of vibration as a physical factor, its frequency is considered as a priority in controlling growth and biochemical processes in biological objects. Impact frequency in the range of 50–10000 Hz influences the activity of hydrolytic enzymes in bimodal way. It is presented in the article. The coincidence of the frequency ranges of the maximum activity of enzymes in the model reactions with the ones in the grain of barley under the treatment of alternating current and sound is noted. Improvement of all indexes of germinating barley and improvement of the quality of the finished malt were observed in these ranges. Low-intensity acoustic treatment at a frequency of 2000 Hz contributed to an increase in β-galactosidase activity of the CT-95 Str. thermophilus strain. Selected ST-95 Str. thermophilus strain was used in the starter composition for the experimental sample production of fermented melted milk. The fermentation process intensification was observed. The lactose content of this product is 30% less in comparison with the feedstock. The use of traditional starter without a selected strain can reduce the lactose content by an average of 7.5%. The results of biotechnological processes modification by means of the treatment of enzymes and extremely low doses of physical factors impact used in meat technologies are observed. Thus, the prospects of using low-intensity physical effects of vibration in the development of innovative food technologies are substantiated. It is also promising to use these technologies in making absolutely new food products with different qualities.

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