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Документ Influence of starch products on the vitality and activity of lactic acid bacteria in yogurt(2024) Ivashchenko, Olga; Khonkiv, Myroslav; Stabnikov, Victor; Polishchuk, Galyna; Marynin, Andriy; Buniowska-Olejnik, MagdalenaThe influence of starch product with different dextrose equivalents addition on the viability and activity of lactic acid bacteria Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus during fermentation and storage of yogurt has been studied. An increase of dextrose equivalent and monosaccharides content in starch products reduce the fermentation time of milk due to the increase of lactic acid bacteria activity. A slight decrease in water activity in the presence of glucose-fructose syrup in yogurt in an amount of 9% had virtually no effect on the milk fermentation process. The number of lactic acid bacteria increased during the first seven days of yogurt storage added with glucose-fructose syrup. On the 14th day of storage, the concentration of cells of S. thermophilus and L. delbrueckii ssp. bulgaricus became almost the same in all yogurts due to almost complete consumption of carbon sources. When the storage of yogurt was extended to 28 days, the most stable content of lactic acid bacteria was found in yogurt added with maltodextrin due to its prebiotic properties. The increases of active acidity and syneresis in all yogurts were greatest in the first 8–14 days. Presence of dextrins in yogurt stabilizes its physical and chemical properties during storageДокумент Biosynthesis and characteriсtics of silver nanoparticles obtained using Saccharomyces cerevisiae М437(2021) Skrotska, Oksana; Kharchenko, Yevgen; Laziuka, Yuliya; Marynin, Andriy; Kharchuk, MaksymDue to the wide antimicrobial spectrum, silver nanoparticles (AgNPs) have great potential for use in the food industry to control foodborne pathogens. The culture supernatant and cell-free aqueous extract from biomass Saccharomyces cerevisiae M437 were used for the synthesis of AgNPs. The fact of the synthesis of biogenic AgNPs was confirmed by analysing the absorption spectra of the samples in the range of 200-700 nm. The size and zeta potential of AgNPs were determined using Zetasizer Nano ZS. The morphology of nanoparticles was examined using electron microscopy. Using spectral analysis in the UV-visible region, it was confirmed the formation of AgNPs in the investigated solutions. A pronounced absorption peak of AgNPs obtained using a cell-free aqueous extract from S. cerevisiae M437 was recorded in the wavelength range from 300 to 540 nm with a peak at 425 nm. For nanoparticles obtained using the supernatant, a widening spectral range of absorption was observed, which may be associated with the aggregation of AgNPs. AgNPs synthesized using the supernatant S. cerevisiae M437 had a spherical shape with a diameter of about 15 nm. The polydispersity index (PdI) of AgNPs solutions was 0.3, and the zeta potential was 13.6 mV. After storage for 45 days at 4 °C, the PdI value increased 1.6 times, and the zeta potential increased by 11.7 %. This may indicates a possible change in the shape of AgNPs, the formation of an agglomerate, or other processes that takes place in a colloidal solution during storage. AgNPs that were obtained using a cell-free aqueous extract from biomass of S. cerevisiae M437 had an oval shape with a size of 21.3×14.2 nm. The PdI and zeta potential values were similar to the nanoparticles obtained using the supernatant. However, after storage, these values differed significantly: the value of PdI increased 1.3 times, and the zeta potential decreased by 29%. So, the solution of silver nanoparticles obtained in this way is more stable after storage under the specified conditions. The possibility of extracellular synthesis of silver nanoparticles using the yeast Saccharomyces cerevisiae M437 has been shown. The shape, size, and zeta potential of biogenic AgNPs are described and their stability after storage is proved.Документ Trends and expected benefits of the breaking edge food technologies in 2021–2030(2021) Ivanov, Volodymyr M.; Shevchenko, Oleksandr; Marynin, Andriy; Stabnikov, Victor; Stabnikova, Elena; Gubenia, Oleksii; Shevchenko, Anastasiia; Gavva, Oleksandr M.; Salyuk, AnatolyThe review considered the major trends in the world development of new food processing technologies in 2021–2030: more strict regulations of food safety including QPCR and DNA-sequencing detection of emerging food-borne pathogens, comprehensive control of minor chemical pollutants of food; production of functional food including food for babies, children, pregnant women, elderly, for sport activities, military food, meals ready-to-eat, microelements-enriched food, nutraceuticals, and clinical food; emerging environmentally-friendly and energy-saving food processing; biotechnological food processing using enzymes proteinases, glutamine transferases, galactosidases, enzymes, microbial metabolites, and new sources of food such as insects and artificial meat; personalization of food processing and distribution including adaptation of the food processing to the nutritional needs of different customer groups.