The article presents data on the development of the technology of multicomponent probiotics from two bacterial strains: Bifidobacterium longum-Ya3 and Propionibacterium shermanii-4. The ability of bacteria of the genus Propionibacterium to have a selective stimulating effect on the growth of bacteria of the genus Bifidobacterium has been characterised. Based on the experimental data obtained with the MATLAB software, optimal conditions were determined for the accumulation of the maximum amount of biomass of the consortium of Bifidobacterium longum-Ya3 and Propionibacterium shermanii-4. The main parameters that determined the yield of biomass in the process of cultivation under different temperature conditions (T=30°С, Т=34 °С, Т=37 °С) have been taken as the optimality criteria. These parameters are the number of colony-forming units and the active acidity. It has been established that the optimal time for cultivating a consortium of bifidobacteria and propionibacteria in a soy-lactose medium is 24 hours at a temperature of 34°C. On the basis of the data obtained, we have created a symbiotic BAA (biologically active additive) and developed a basic technological scheme for its production. The biologically active additive was created on the basis of the symbiotic consortium of bifido and propionibacteria containing 4 × 1010 CFU/cm3 of B. longum-Ya3, and 3 × 1010 CFU/cm3 of P. shermanii-4. The microbiological control of the quality of the obtained dietary supplement based on the consortium of the bacteria Bifidobacterium longum-Ya3 and Propionibacterium shermanii-4 has found no pathogenic and sanitary indicator microorganisms. It means that the finished product is safe and suitable for consumption. As for the organoleptic parameters, the BAA obtained is of a powder-like structure, beige-coloured, with a specific taste and smell.

It has been proved in the work that non-traditional, annually renewable wastes of plant raw materials − cuttings of fruit trees, hop stems and castor bean stems − are rational to be used for further biotechnological processing in order to obtain a valuable protein feed supplement. The negative impact of burning these plant wastes on soil microbiota has been confirmed. Technological properties, chemical and biopolymer composition of the plant waste have been studied. It has been found out that the optimum particle sizes for all three types of the studied waste are 20–35 mm in fibre length. Such grinding degree provides the best diffusion of the hydrolyzing agent into the particles of the raw material and the extraction of monosaccharides into the solution. All types of the analysed plant waste have a high content of polysaccharides, extractive substances, which will allow to use them as potential raw materials for the development of nutrient media to cultivate microorganisms in biotechnological industries. Acid degradation of biopolymers of the analysed raw materials has been carried out in laboratory conditions. Hydrolysate-based nutrient media have been obtained in laboratory conditions and their biological quality has been studied. Yeast culture strains, which are able to grow actively on the hydrolysates of fruit tree cuttings, hop and castor bean stems, have been selected, and Candida tropicalis culture has been cultivated during the process of periodic cultivation. The negative impact of burning plant residues on the soil microbiological status has been investigated. Samples of the soil were taken from the experimental plot before and after burning of the plant waste, microbiological studies of the total number of mesophilic aerobic and facultative anaerobic microorganisms, and nitrogen-fixing ones were conducted, since they are the only living organisms capable of absorbing molecular nitrogen from the air and incorporating it into the cycle of nitrogenous substances. The total number of microbes is reduced by 45%, and the number of nitrogen-fixing bacteria is halved. The process of their regeneration is rather slow, which will significantly affect soil fertility, and soil ashing can lead to changes in crops capable of producing high yields on this soil, and will require scientifically based crop rotations.

The article presents the results of the study of behavior of Saccharomyces cerevisiae yeast cells during the fermentation of wheat dough with different vegetable oils, namely amaranth, sunflower and corn. The calculation of yeast cells and the study of their physiological characteristics were carried out at different stages of the process of fermentation of wheat flour bread. The dynamics of changes in acidity in the fermentation process and the maturation of the dough were investigated by the titrimetric method. The study results indicate that the process of adaptation of the yeast cell to the nutrient medium in the presence of amaranth oil is faster compared to corn and sunflower vegetable oils. The components of amaranth oil increase the fermentation activity of Saccharomyces cerevisiae yeast. Due to the action of active ingredients of amaranth oil, the process of yeast activation is much faster, the mechanisms of self-regulation and self-recovery are initiated, the process of fermentation and maturation is shorter, and the quality of straight-dough bread improves. Activation of yeast cells during fermentation of dough with addition of amaranth oil is possible due to saturation of the nutrient medium with additional oxygen due to squalene, which acts at the beginning of the process of cell adaptation to the nutrient medium. In such environment, the mechanisms of self-regulation and self recovery are activated much faster. In addition to squalene, amaranth oil contains a rare tocotrienol form of vitamin E, which can increase the elasticity of cell walls, permeability of substances into the cell and the removal of metabolites from it, which accelerates the metabolic processes. Bioactive substances of amaranth oil considerably enrich the nutrient medium and have a positive effect on the development of nutrient medium-sensitive lactic acid microorganisms, which accelerates the dough maturation processes. The dough maturation process is reduced by 20 minutes. Usage of activated amaranth oil allows to improve individual organoleptic characteristics of bread. The dosage of amaranth oil has been optimized and a formula of wheat flour bread has been developed.

Для усунення дисбіотичних порушень мікробіоти шлунково-кишкового тракту людини використовують препарти пробіотики. Однак в останні роки накопичуються дані про зниження ефективності класичних пробіотиків, особливо на фоні антибіотикотерапії, тому популярності набуває перспективна група пробіотиків метаболітного типу. Метабіотики містять продукти метаболізму чи структупні компоненти пробіотичних мікроорганізмів. Метою експериментальної роботи стала розробка технології безвідходного виробництва, використовуючи культуральну рідину пробіотичних мікроорганізмів як сировину для створення безклітинного пробіотика. Об’єкти дослідження – культури мікроорганізмів музею кафедри біохімії, мікробіології і фізиології харчування ОНАХТ Вifidobacterium longum – Я 3, Propionibacterium shermanii – 4, культуральна рідина зазначених пробіотичних штамів. Предмет дослідження – структурні елементи метаболічної активності пробіотичних мікроорганізмів, органолептичні,фізико-хімічні і мікробіологічні показники. Після сумісного культивування B. longum – Я 3 + P. Shermanii – PS 4 на лактозному середовищі з додаванням соєвої сироватки за температури (34 ± 1) °С протягом 24 год з титром не менше 1 1010 КУО/см3, отримували супернатант культуральної рідини шляхом центрифугування при 8000 об/хв протягом 20 хв і подальшого фільтрування через бактеріальні фільтри в асептичних умовах. Біфідогенний стимулятор росту очищували від залішків мікробної біомаси за допомогою вакуум-фільтраціі із застосуванням бактеріальних фільтрів (Millipore, 0,22 мкм). Його визначення проводили за методом газово-рідинної хроматографії з використання газового хроматографа GC-16А «Shimadzu», Японія з можливістю програмування температури до 330 °С, полум’яно-іонізаційним детектором і програмним забезпеченням «GC solution». Визначено вміст 1,4-дигидроксі-2-нафтоїнової кислоти у супернатанті консорціуму Вifidobacterium longum – Я 3, Propionibacterium shermanii – 4 у кількості 4,1 мг/л. Розроблено принципопі технологічні схеми безвідходного виробництва біологіно активних добавок на основі класичного та метаболітного пробіотика.

Wheat bran is a by-product of conventional milling and is commercially available in large quantities. Beside its high content of dietary fibre it contains proteins, minerals as well as vitamins and others biologically active components. In recent years, there have been designed different approaches to incorporation of wheat bran in food products to optimize composition or physiological effects. Industrial wheat bran is one of the most representative available hemicellulosic rich products. Arabinoxylans are the predominant non-starch polysaccharides found in the structural matrix of cell walls in wheat grains, being present in large quantities in wheat bran, accounting for up to 15-20% of its composition. Their physicochemical properties define their functionality which can be beneficial in cereal-based products such as bread, where their addition could enhance the gluten matrix responsible for the aerated structure and quality of bread. A potential source of аrabinoxylans is its extraction from the wheat bran based low value as an end product of the milling process. The benefits of extraction are twofold, to enhance nutritional value wheat by-product reducing fibre content and produce a high value product for use as a functional ingredient in the bread making industry and in others foods. Extraction of arabinoxylans involves many possibilities for obtaining substances with different physicochemical properties, giving opportunity for integration in functional foods. Functional behaviour includes viscosity, water solubility, water holding capacity, oxidative cross linking and gel formation and foam stability, which are all reported to be affected by the physicochemical properties of arabinoxylans, as well as chain to chain interactions with other polymers and with the solvent. Currently no commercial supply of arabinoxylans is available in sufficient quantities to conduct functionality trials; therefore the objective of the current work was to study the feasibility of extracting arabinoxylans from the bran for future developing and scaled-up extraction process based on the analyzed methods and approaches.