Vovkohon A. Theoretical and practical substantiation of biotechnologies development of ferment cells immobilization for sourmilk drinks

The object of research is biotechnology of construction of immobilized leavens for yogurt and streptosan with increased resistance to inhibiting factors that get into milk and to establish the effectiveness of the use of these leavens for the production of fermented milk drinks. The purpose of the work is theoretical and practical substantiation of solving the problem of increasing the resistance of ferments for fermented milk products to storage conditions and inhibitory factors in milk by biotechnology of cell immobilization of yogurt and streptosan yeast microorganisms on modified natural organic carriers. Research methods - biotechnological, microbiological, toxicological, biochemical, chemical, spectrophotometric, mathematical and statistical. Scientific novelty - the sorption properties of food additives (starch, pectin and gelatin) have been studied. For the first time, technologies for modification of pectin, gelatin and starch by physical and chemical methods have been developed. For the first time, a biotechnology for the immobilization of sourdough for yogurt on modified organic media was developed. The resistance of immobilized yogurt and streptosan yeasts to the content of inhibitory factors in milk has been proved. According to the developed technology of modification of native pectin, the sorption performance of the latter was increased by 20.8%. As a result of acute toxicity studies of modified carriers, it was proved that these food additives are low-toxic compounds. Immobilization of yogurt and streptosan yeasts allows to prolong their storage time by 12-18 months. Based on the obtained data, recommendations on biotechnology for the production of immobilized yogurt and streptosan starters were developed. Implemented: materials of scientific work are included in 2 methodical recommendations and are used in educational and research work. Scope (industry) of use: food technologies