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Introduction. The fungus Aspergillus oryzae is widely used in the production of fermented soy-based products. However, there is little data on how its genetic characteristics affect the biochemical and fractional composition of protein substances during fermentation and the quality of fermented products. This study aimed to investigate the conversion of soy meal under the influence of two A. oryzae strains with different morphological and cultural properties during the production of a fermented soy sauce. Study objects and methods. The study used two A. oryzae strains, RCAM 01133 and RCAM 01134, which were isolated from the industrial F-931 strain (Russian Collection of Industrial Microorganisms), a producer of hydrolytic enzymes. Micromycetes were cultivated by a solid-phase method on soy meal, followed by dry fermentation. The results were analyzed with regard to accumulation of amine nitrogen, bound and free amino acids, proteins and carbohydrates. Results and discussion. The cultivation of micromycetes resulted in a 35–38% increase in protein, a tenfold increase in free amino acids, and a 1.5–1.7 fold decrease in polysaccharides. The contents of essential amino acids in the fermented soy sauce were 1.7 and 1.2 times as high as in the initial medium (soy meal) and in the reference protein, respectively. Fermentation enhanced the biological value of proteins, increasing the amino acid scores of phenylalanine (7.3–7.7 times), phenylalanine (2 times), as well as valine, threonine, tryptophan, and lysine. The contents of protein and essential amino acids were slightly higher in the sauce with the RCAM 01133 strain. Conclusion. Fermenting soy materials with the RCAM 01133 strain of A. oryzae is an alternative way to produce food ingredients with good sensory properties containing carbohydrates and biologically complete protein in easily digestible forms.

The results of the studies showed that the inclusion of compound feed protein supplement “Biobardin” in the amount of 3-5% had a positive effect on the main indicators of productivity (preservation and increase in live weight) of broiler chickens. The feed obtained using Biobardin was characterized by a higher content of protein, organic acids, bacteriocins, and also contained the biomass of lactic acid and propionic acid bacteria. It was established that the broiler chickens absorbed enriched mixed feed more efficiently than the chickens, which consumed similar mixed feed without the studied additives. The broiler chickens from the experimental groups were significantly superior to their peers from the control group: the chickens not only grow better, use feed more economically, but also effectively transform the nutrients of the diet into body weight gain. On the basis of the results of experimental feedings, near-complete preservation of young birds, rapid development and weight gain, good physical condition, absence of diseases, good food intake were noted. The introduction of 5% protein feed additive “Biobardin” into the broilers’ diet can be a real competitor to the traditional source - fish flour or alternatively be used in industrial poultry farming along with it.

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