All Russia Research Institute of Food Biotechnology

Moscow, Russia

All Russia Research Institute of Food Biotechnology

Moscow, Russia
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Aksenova L.M.,All Russia Research Institute of the Confectionery Industry | Rimareva L.V.,All Russia Research Institute of Food Biotechnology
Herald of the Russian Academy of Sciences | Year: 2017

Activity within the food and manufacturing industries is based on factors that affect the state of the food market and improve the quality of life. A subject of inquiry for scientists who work in this sphere is systems of transforming plant and animal raw materials into foods. In the course of production, the nutrition and energy value of foods, their safety for humans and the environment, and consumer properties are controlled. The success of studies is determined by the multidisciplinary approach, perfectly interfacing different scientific trends—medicine, biology, physics, chemistry, agriculture, etc. © 2017, Pleiades Publishing, Ltd.


Kostyleva E.V.,All Russia Research Institute of Food Biotechnology | Sereda A.S.,All Russia Research Institute of Food Biotechnology | Velikoretskaya I.A.,All Russia Research Institute of Food Biotechnology | Nefedova L.I.,All Russia Research Institute of Food Biotechnology | And 5 more authors.
Microbiology (Russian Federation) | Year: 2016

Induced mutagenesis with γ-irradiation of the industrial strain Bacillus licheniformis-60 VKM B-2366 D was used to obtain a new highly active producer of an extracellular serine protease, Bacillus licheniformis-145. Samples of dry concentrated preparations of serine protease produced by the original and mutant strains were obtained, and identity of their protein composition was established. Alkaline serine protease subtilisin DY was the main component of the preparations. The biochemical and physicochemical properties of the Protolicheterm-145 enzyme preparation obtained from the mutant strain were studied. It exhibited proteolytic activity (1.5 times higher than the preparation from the initial strain) within broad ranges of pH (5–11) and temperature (30–70°C). Efficient hydrolysis of extruded soybean meal protein at high concentrations (20 to 50%) in the reaction mixture was the main advantage of the Protolicheterm-145 preparation. Compared to the preparation obtained using the initial strain, the new preparation with increased proteolytic activity provided for more complete hydrolysis of the main non-nutritious anti-nutritional soy proteins (glycinin and β-conglycinin) with the yield of soluble protein increased by 19–28%, which decreased the cost of bioconversion of the proteinaceous material and indicated promise of the new preparation in resource-saving technologies for processing soybean meals and cakes. © 2016, Pleiades Publishing, Ltd.


Smirnova I.A.,All Russia Research Institute of Food Biotechnology | Sereda A.S.,All Russia Research Institute of Food Biotechnology | Kostyleva E.V.,All Russia Research Institute of Food Biotechnology | Tsurikova N.V.,All Russia Research Institute of Food Biotechnology | And 3 more authors.
Applied Biochemistry and Microbiology | Year: 2015

The producer of fungal penicillopepsin, an aspartate protease, has been created by genetic engineering. The biochemical and physicochemical properties of the penicillopepsin enzyme preparation obtained from the culture liquid of the producer were studied. Properties of the new enzyme preparation and the commercially available aspergillopepsin were compared. Their proteolytic activities were found to be 670–680 U/g of the preparation. The soluble protein yield upon the wheat flour hydrolysis with penicillopepsin was 2.7 times higher than with aspergillopepsin. It is probably caused by the presence of the xylanase activity in the penicillopepsin preparation. © 2015, Pleiades Publishing, Inc.

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