Production of a biotechnological product on a nutritional medium from plant raw materials

Abstract

Yeast production is one of the cost-effective ways to solve the problem of protein deficiency in food and feed. They are grown on nutrient media of various origins and compositions. Perennial non-traditional plants are promising in this regard. One of the industrial crops widely used in biotechnology, agriculture, medicine, food industry, etc., is Jerusalem artichoke (Helianthus tuberosus), including the variety Interest. The authors determined the chemical composition of Jerusalem artichoke tubers in the air-dry state. Data analysis showed that Jerusalem artichoke tubers have a rich composition and are a suitable raw material for nutrient media preparation. The nutrient medium was prepared by heat treatment. Yeast cultivation was carried out at a temperature of 37°C, pH 4.5. The yeast strain Saccharomyces cerevisiae was used as a producer of unicellular protein. The main component of the nutrient medium is Jerusalem artichoke. During cultivation, the dynamics of changes in the number of cells and accumulation of their biomass were studied. The increase in yeast biomass was 21 g/l, and the number of CFU was 450 million/ml. Active assimilation of sugars by yeast occurs from the first hour after the start of cultivation and stops by the ninth hour. Incomplete assimilation of sugars is associated with the accumulation of metabolic products in the environment, which significantly affects their activity. The obtained research results indicate the balance of the substrate in terms of nutritional components, as well as the expediency of its use for the cultivation of different types of yeast.

Effects of defatted walnut meal as a potential ingredient in bread: physicochemical, rheological, functional and sensory properties

“…As the percentage level of walnut meal increases (20-50%), the results obtained by Almoraie [40] indicated increased moisture values. The author Tsugkieva claims that the addition of 1% membrane the kernel of the nut does not influence the quality parameters of the semi-finished product [41].…”

“…As a result, substitution with 30% walnut flour provided the best bread quality [40]. The presence of walnut meal, peanut meal, and membrane between the kernel of the nut, also significantly improves the organoleptic qualities of bakery and confectionery products [10,14,40,41].…”