2,4,6-Trinitrotoluene (TNT), a toxic nitroaromatic explosive, accumulates in the environment, making necessary the remediation of contaminated areas and unused materials. Although bioremediation has been utilized to detoxify TNT, the metabolic processes involved in the metabolism of TNT have proven to be complex. The three aerobic bacterial strains reported here (Pseudomonas aeruginosa, Bacillus sp. , and Staphylococcus sp.) differ in their ability to biotransform TNT and in their growth characteristics in the presence of TNT. In addition, enzymatic activities have been identified that differ in the reduction of nitro groups, cofactor preferences, and the ability to eliminate-NO2 from the ring. The Bacillus sp. has the most diverse bioremediation potential owing to its growth in the presence of TNT, high level of reductive ability, and capability of removing-NO2 from the nitroaromatic ring.

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In the manufacture of functional products a promising direction is the use of a vegetable base. Plants are the main source of carbohydrates, pectins, natural antioxidants, vitamins and fiber for the human body. A promising way to increase the biological value and improve the organoleptic characteristics of vegetable and fruit drinks is their fermentation with cultures of lactic acid bacteria. During fermentation beverages are enriched with the metabolic products of probiotic microorganisms, including vitamins, essential amino acids, antioxidants, etc. The creation of fermented probiotic beverages on a non-dairy basis is an actively developing direction not only abroad, but also in Russia. The method of production of pumpkin beverage with probiotic and prebiotic properties is developed. It has been shown that pumpkin nectar brand "FrutonNyanya" is the best basis for obtaining a functional drink. Optimal conditions for production of probiotic pumpkin beverage are established. It is shown that the amount of viable probiotic microorganisms in the finished beverage is 109 CFU/cm3 to the end of the shelf life, which allows to attribute the beverage to functional products.