SCIENTIFICALLY AND EXPERIMENTAL SAFETY SUBSTITUTION OF BIOTECHNOLOGY PRODUCTS FOR THE FOOD PROCESSING INDUSTRY

Abstract

Investigated the possibility of obtaining, on the basis of microorganisms safe biotechnology products for the food industry: a complex enzyme preparation (CEP) and fermentolysis residual biomass of the mycelial fungus is a promising substrate to obtain functional ingredients. Animal testing revealed non-pathogenicity of mutant strain Aspergillus oryzae 01134 - producer of CEP. The results of studies of CEP obtained from the filtrate of the culture fluid of micromycetes, on the infusoria of Tetrahymena pyrioformis and by feeding feed with the addition of the drug on white mice, showed the absence of its toxicity. Based on the conducted studies, CEP, possessing proteolytic (680 units PS/g), ?-glucanase (143 units ?-GcS/g) and mannanase (57 units MS/g), is recognized as non-toxic and possible for use in food industry. To obtain fermentolysates, a technology has been developed that includes the initial treatment of residual biomass with the own enzymes of the fungus and the subsequent destruction of polymers under the action of CEP. The main accumulation of amine nitrogen and amino acids in free form was observed by 12 hours of fermentolysis; 27% of polysaccharides were converted into reducing carbohydrates. The protein fraction of the fermentolisate presented mainly fractions with a molecular weight below 1.6 kDa As a result of biocatalytic conversion, 42% of proteinaceous substances passed hydrolysis to form free amino acids. Conducted toxicology studies of fermentolysis residual biomass – a biological product "Aminoferm" containing 31% carbohydrates, of which 8.4% are soluble; 20.7% of protein substances; 8.4% of free form amino acids, of which essential – 4.42% and 2.8 % amine nitrogen. It was shown that the biopreparation did not show a negative effect on the experimental animals, contributed to an increase in body weight relative to the control group by 1.3 times and an increase in their motor activity by 1.5 times. The possibility of obtaining safe biotechnological products for the food industry on the basis of the new mutant strain of the fungus Aspergillus oryzae has been confirmed.