The history of the formation and development of scientific schools at the I.A. Rogov Institute of Applied Biotechnology is outlined. The main directions of fundamental and applied research of the Institute departments are described. Examples of the implementation of this research in student start-ups are given. A project for the development of the institute’s scientific activities within the framework of the Priority 2030 programme has been proposed.

Introduction. Currently, the applications of halophiles of the genus Halobacteriaceae are mainly limited to the use of β-carotene and hydrolases in the food and cosmetic industries. The expansion of halophile applications in biotechnology is based on the synthesis of effective and highly specific biocatalysts that can meet industrial needs. Halophiles are excellent sources of enzymes that are not only resistant to salt, but can also be effective in other extreme conditions.  The resistance of halophiles to external factors is of increasing interest to them from biotechnologists, because they are the source of many BAS, and their habitat allows cultivation in non-sterile conditions. In this regard, it is of scientific and practical interest to determine the possibility of using D. salina bacteria in industry, which are recommended for wastewater treatment, expression of recombinant proteins, production of biofuels, production of natural polymer materials.

Purpose. To study the effectiveness of cultivation of microalgae Dunaliella salina (D. salina) on a nutrient medium from molasses, experiments with additional addition of sodium chloride were carried out in this work.

Materials and Methods. The review includes foreign articles published in English for the period 2010-2023. Search for scientific articles on suitable topics in the bibliographic databases Google Scholar, Scopus, Web of Science. When selecting publications for review, priority was given to highly cited sources

Results. It was found that an increase in the cultivation temperature of microalgae from 5 to 25℃ favorably affects the growth characteristics of D. Salina culture: the specific growth rate increases, and the cell generation time decreases. When the content of sodium chloride in the nutrient medium is up to 5%, D. salina microalgae exhibit halotolerant properties. With an increase in the NaCl content in the nutrient medium up to 30%, D. salina culture exhibits halophilic properties. The best kinetic characteristics of the growth of D. salina culture are manifested with halophilic physiological activity. The yield of biomass of D. salina microalgae during cultivation on a nutrient medium without application and when introducing 5% sodium chloride into the nutrient medium from molasses is higher compared to the introduction of 15 and 30% sodium chloride into the nutrient medium. According to the results obtained, it can be said that an increase in the content of sodium chloride leads to an increase in the growth rate of the culture and the generation time, also in the values of 30% NaCl, a higher content of protein and β-fructosidase is manifested. With an increase in the duration of cultivation up to 240 h, a decrease in the pH of the nutrient medium from 7.04 to 4.70 is observed, which is due to the assimilation of mineral and organic nitrogen by microalgae. With an increase in the duration of cultivation of microalgae, there is an increase in the number of cells in the culture fluid up to 4 × 107 cl /ml, which at the same time synthesize the extracellular enzyme β-fructosidase, hydrolyzing sucrose.

Conclusions. In view of the studies obtained, it is possible to indicate the possibility of using beet molasses as a source of carbon and substances that stimulate the growth of D.salina to produce biomass, protein substances and the enzyme β-fructosidase.

Introduction. Currently, the development of biodegradable materials is one of the priority areas for the development of science and technology in the field of ecology and environmental protection.

Purpose. The purpose of the paper is to study cellulose-containing materials in order to determine the possibility of their useage as packaging materials for food products and disposable tableware.

Materials and Methods. In this paper, the objects of the study were a material based on miscanthus and a material based on bleached cellulose. The research was carried out at the Russian Biotechnological University following studies on barrier properties, deformation-strength characteristics, sanitary and hygienic indicators and biodegradability.

Results. Miscanthus material has higher physical and mechanical properties compared to cellulose wood material. The permeability to water vapor, oxygen, as well as the grease resistance of all the studied samples is low. Wood pulp and miscanthus materials are non-grease resistant and are not recommended for fatty foods. When studying samples in a liquid vermicompost medium, it was noted that samples from wood cellulose and miscanthus decomposed in the model medium at the 8th week. It was determined that after 6 weeks of composting, samples of the material from miscanthus decomposed completely, while samples of the material from wood cellulose achieved complete biodegradation after 12 weeks. Studies of laboratory samples in accordance with the technical regulations of the Customs Union 005/2011 “On the safety of packaging” have established that the maximum permissible concentrations of released low-molecular substances do not exceed the established norm, and such packaging can be used for contact with food products.

Conclusions. As a result of studies of the quality of cellulose materials, it was determined that the quality of the products is satisfactory: no defects, no damage, no inclusions. It was established that the studied samples have high physical and mechanical properties. It was determined that samples of cellulose materials decompose completely within 3 months. In this case, not even fragments of materials remain. It was found that even under conditions of limited access to air oxygen (landfill model), the samples decompose completely within 4 months without the formation of fragments of products or fibers. Based on the results of the studies, the compliance of samples of cellulose plates with the standards of TR CU 005/2011 was determined. The outcomes of the research reveal that these cellulose-containing materials can be used as packaging materials for food products and disposable tableware.

Introduction. The demand for smoked and cured pork meat products is steadily increasing. Particularly relevant is the development of technology that ensures stable quality of finished products in conditions of instability of the properties of the raw materials. 

Рurpose. The purpose of this article is to describe the development of technology for smoked products of prolonged shelf life with a reduced concentration of sodium nitrite using new types of starter cultures and natural citrus extract.

Materials and Methods. The objects of the study were samples of pork meat products (carbonade and brisket) made using post-enzymatic heat treatment, fermented with the addition of commercial starter cultures (B-LC-78, Rosa, Easy Cure) from the company Chr. Hansen (Denmark) and with the addition of a composition of natural citrus extracts. 

Results. The article proposes a technology of raw smoked products using starter cultures of microorganisms, a composition of citrus extracts and post-enzymatic heat treatment. Commercial cultures of the company Chr Hansen (Denmark) were taken as starting cultures of microorganisms: Easy Cure, Rosa, BLC 78. The composition of citrus extracts was added during massaging. Post-enzymatic heat treatment was used as an additional safety measure for meat products to inactivate pathogenic microorganisms and to preserve the taste and nutritional value of the finished product. The authors suggest some practical recommendations on the selection of starter cultures and technological parameters of post-enzymatic heat treatment for the production of certain types of pork meat products. 

Conclusions. The developed technology makes it possible to stabilize the quality indicators of meat products and reduce the duration of the production cycle. Rosa starter culture is the most preferred for the production of smoked carbonade, and Easy Cure starter culture is the most preferred for the production of smoked brisket. The composition of citrus extracts has antimicrobial activity and is suitable for use in the production of raw smoked meat products. The potential of using the composition of natural citrus extracts in the technology of raw smoked meat products with post-enzymatic heat treatment to improve organoleptic properties, reduce sodium nitrite and prolong the shelf life of finished products is shown.

Introduction. The problem of protein deficiency has become especially acute in recent years due to the fact that the increase in population causes an increase in the catch of marine biological resources. An irrational approach to the development of valuable protein raw materials leads to the formation of a large amount of waste and waste against the background of the lack of demand for non-commercial fish species, for example, gobies or sculpins. The article presents data on the relevance of the use of fish protein hydrolysates (RPH) obtained from secondary raw materials, current problems in the fish processing industry, provides information on the properties of RPH, and shows the possibility of their use in the food industry. Hydrolysates exhibit various functional properties, which expands the horizons of their practical application; therefore, the need for complex processing of raw materials can be partially realized. The article provides scientific evidence of the need for further research on hydrolysates obtained under the influence of enzymes of various origins.

Purpose. To analyze modern scientific literature, to show the relevance of the use of fish hydrolysates in food technology and the prospects of research in this direction.

Materials and Methods. Based on the study of modern domestic and foreign scientific data, a theoretical, systematic and comparative analysis of existing developments in the field of food use of RBG was carried out. The search for foreign scientific works was carried out in bibliographic databases indexed by Google Scholar, Scopus, ResearchGate, Elsevier, MDPI, and the Science Direct system using keywords.

Results. Scientific research in the field of obtaining sources of essential amino acids and complete proteins has been going on for quite a long time. In the early 60s of the last century, fish hydrolysates were considered exclusively as an additive to animal feed or raw materials for the production of fish oil. It has now been established that fish hydrolysates, depending on the molecular weight of the peptides, can exhibit various functional properties, have a positive effect on the treatment of diabetes, reduce stress levels, improve the taste of the finished product, be used as emulsifiers and foaming agents, and increase biological and nutritional value. Many patterns of manifestation of the biological properties of hydrolysates have not been fully studied, so further research in this direction is relevant and promising.