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Introduction: Probiotic microorganisms are known to increase the biological value of foods, reduce cholesterol levels, positively affect the immune system, prevent intestinal infections and diarrhea associated with antibiotics, reduce symptoms of lactose intolerance, etc. These positive effects depend on the properties of the probiotic strain. The metabolic products of probiotic microorganisms are also capable of having a positive effect on the human body. The metabolic complexes secreted by probiotic bacteria are characterized by high digestibility and resistance to environmental conditions and can potentially be used along with probiotic microorganisms.

Purpose: To study. the possible effect of different concentrations of the postbiotic composition on enhancing the biological properties of the product, in particular, its ability to stimulate the growth of bifidobacteria.

Materials and Methods: As objects of research, a fermented milk product based on a probiotic association consisting of Lactococcus cremoris 241C, Lactocaseibacillus rhamnosus F, Propionibacterium shermanii E2, developed using a postbiotic complex (PC) in concentrations of 0.5 and 0.01%, was used. In the study of the ability to stimulate the growth of bifidobacteria, a strain of Bifidobacterium adolescentis MS–42 from the collection of FGANU «VNIMI» was used as a control culture. The studies were carried out on the GMC 2 medium and a probiotic fermented milk product developed on sterile skimmed milk. The effect of two PC concentrations (0.5 and 0.01%) on stimulating the growth of bifidobacteria in experimental samples after 8 and 24 hours of incubation was studied.

Results: The positive effect of PC at a concentration of 0.01% on the growth of bifidobacteria was confirmed. The absence of a stimulating effect of PC in a concentration of 0.5% may be due to inhibition by acetic acid - the final product

Conclusion: The data obtained allow us to confirm the increase in the biological effectiveness of a fermented milk product with a postbiotic complex in relation to stimulating the growth of bifidobacteria, and recommend it as an additive to the biotechnological system at a concentration of 0.01%.

Introduction: The search for new sources of biologically active substances with antimicrobial properties represents a significant direction in modern biotechnology and pharmacology. A promising source of such substances is Tagetes patula L. (French marigold). Despite the high potential biological activity of aqueous extracts of T. patula, they remain insufficiently studied compared to extracts obtained using other solvents and extraction methods.

Purpose: The aim of this study is to investigate the influence of extraction methods on the content of biologically active substances and the antimicrobial activity of aqueous extracts of Tagetes patula L. flowers. The study aims to determine the relationship between the extraction method and the content of biologically active substances, as well as the antibacterial properties of the aqueous extracts to create antimicrobial agents based on them. The research objectives included determining the total content of phenolic compounds and flavonoids in aqueous extracts of French marigolds obtained by various extraction methods, and testing the extracts for antibacterial activity against Staphylococcus aureus and Escherichia coli bacteria isolated from clinical material.

Materials and Methods: The objects of the study were aqueous extracts of Tagetes patula L. flowers with a hydromodule of 1:10, obtained by boiling, infusing with stirring, microwave, and ultrasonic extraction. The total content of phenolic compounds and flavonoids was determined using a BMG Labtech plate reader. The antibacterial effect of all obtained plant extracts was assessed using the standard disk diffusion method.

Results: The extraction method significantly influences the content of biologically active substances and the antibacterial activity of aqueous extracts of French marigolds. The highest phenolic compound content was observed in extracts obtained by microwave extraction (0.34 mg/cm³), while the maximum flavonoid concentration was achieved by boiling for 300 seconds (0.98 mg/cm³). The aqueous extracts demonstrated antibacterial activity against both gram-positive and gram-negative bacteria S. aureus and E. coli, with an increasing trend in the inhibition zone diameter proportional to the extraction duration.

Conclusion: The study examined the impact of various extraction methods on the total content of phenolic compounds and flavonoids in aqueous extracts of French marigold flowers. The antibacterial activity of the extracts against gram-positive and gram-negative bacteria was confirmed. The obtained data indicate the potential for further research into the composition and properties of aqueous extracts of French marigolds for the development of antimicrobial agents for use in medicine, veterinary science, and agriculture.

Introduction: Succinic acid is the final metabolite of many microorganisms. It has antioxidant, tonic properties, and also takes part in the metabolic processes of a living organism. Its use in food formulations will help expand the range of functional food products aimed at improving metabolism.

Purpose: description of methods for obtaining and features of the use of succinic acid in the food industry for the production of functional foods and biologically active food additives.

Materials and Methods: Information search was carried out in the databases Scopus, Web of Science, PubMed, RISC for the period from 01/01/1994 to 03/01/2024. Marketing research reports on the use of succinic acid in the food industry for the period 2016-2023 were also analyzed. The review included review and empirical articles that met the selection criteria in English and Russian. This review of the subject field is based on the PRISMA-ScR protocol.

Results: Currently, succinic acid is produced by chemical or biotechnological methods. The most common method is the chemical method (paraffin oxidation, catalytic hydrogenation, maleic acid or maleic anhydride). There is also a biotechnological method based on the cultivation of microorganisms that produce succinic acid. Various organic substrates, including food industry waste, can be used to cultivate microorganisms. It has been shown that succinic acid is included in the list of safe food additives and is used in food production as an acidity regulator. However, due to the fact that it has proven biological effectiveness, succinic acid can be included in the formulations of various food products, thereby providing them with additional functional properties.

Conclusion: To introduce the biotechnological method into the real sector of the economy, it is necessary to solve a number of limiting factors. It has been established that succinic acid can be used not only as a traditional food additive (acidity regulator), but also as a dietary supplement. The volumes of production and demand for succinic acid are slowly but increasing, which indicates the need to introduce new technologies for the production of succinic acid in order to meet the demand for this product.

Introduction: Since 1994, the dynamic development of biotechnology and the widespread application of recombinant enzymes have led to new technological solutions in food production. Modern technologies enable the production of sugar, bread, beer, cheese, sausages, and other products using biotechnological processes and industrial food enzymes. The bioproduction of recombinant proteins has replaced natural enzymes, offering enzymes with enhanced catalytic functions, stability, and an extended range of operating conditions. These recombinant enzymes have proven to be economically more advantageous compared to natural and previously used recombinant enzymes.

Purpose: To delineate the scope of research on recombinant proteins and their role in modern food production from 1973 to 2024.

Materials and Methods: Sources were searched in the databases PubMed, RSCI, and Google Scholar. The review methodology adhered to the PRISMA-ScR protocol. The chronological scope of the review spans from 1973 to 2024.

Results: The initial search with keywords identified 121 sources: 101 from databases and 20 from other sources. After removing duplicates, 113 sources remained. A total of 111 full-text publications were assessed for eligibility, with two full publications excluded as ineligible. The main body of research indicates a trend towards the use of recombinant enzymes modified for improved physicochemical and catalytic properties. There is a noticeable trend towards the more widespread use of recombinant proteins produced by precision fermentation methods. General information on the application of recombinant proteins in the food industry is provided. The role of recombinant proteins in modern food production is highlighted.

Conclusions: The development of molecular biotechnology has led to the creation of new enzymes and proteins for the food industry, expanding their use in cheese making, confectionery, and baking. Challenges exist in developing new enzymes, expression systems for bioproduction, and bioprocesses with fundamentally new characteristics, leading to greater economic feasibility. The analysis revealed challenges related to the need for regulatory compliance with current capabilities and trends in the bioproduction of recombinant proteins for the food industry. The results obtained can be used to improve the catalytic properties of recombinant enzymes and enhance the stability of enzyme preparations. These findings are useful for the targeted development of recombinant protein and enzyme production systems, increasing their productivity through a better understanding of the main directions of the modern recombinant enzyme industry for food production.