Tag Archives: microflora

1457-1465 D. Nsengumuremyi, N.V. Barakova, V.A. Romanov, A.S. Mityukov and A.V. Guzeva
The effect of sapropel extracts on microflora and physicochemical parameters of Dried Distillers’ Grain
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The effect of sapropel extracts on microflora and physicochemical parameters of Dried Distillers’ Grain

D. Nsengumuremyi¹*, N.V. Barakova¹, V.A. Romanov¹, A.S. Mityukov² and A.V. Guzeva²

¹Saint Petersburg National Research University of Information Technology, Mechanics, and Optics, Department of Food Biotechnology (Vegetable stock), Lomonosova street 9, RU191002 St. Petersburg, Russia
²Federal State-funded Scientific Establishment, ‘Russian Academy of Sciences (RAS) Limnology Institute’ (INOZ RAN), Syevasťyanova street 9, RU196105 St. Petersburg, Russia
*Correspondence: nsedanco@yahoo.fr

Abstract:

This article is devoted to the effect of ultradispersed humate sapropel extracts, obtained from air-dry samples of sapropel, from Seryodka deposit (Pskov region, Russia) by alkaline extraction under the action of ultrasonic radiation, on microbial and physicochemical parameters of Distillers’ grain (DG) during storage. At the end of the distillation, wet DG was divided and treated with sapropel extract. The untreated sample served as a control. Both (treated and untreated) were then dried to 10% moisture content. Microbial and physicochemical parameters (moisture content, pH, titrable acidity (TA), acid value (AV) of fats) were assessed before storage of dried DG. A similar experiment was repeated after one week of storage but on microbial load. The microbial counts ranged from 2.3 × 104 CFU g-1 (untreated) to 1.77 × 104 CFU g-1 (treated) before storage while 2.5 × 104 CFU g-1to 2.18 × 104 CFU g-1 accounted for after a week of storage. The pH had increased from 4.5 ± 0.1 to 6.1 ± 0.1 before and after treatment respectively. TA likewise decreased from 3.2 ± 0.4 to 2.03 ± 0.06%. The results showed that sapropel extracts had effects on microflora and physicochemical parameters of DDG.

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1276–1286 N. Dubrovskaya, O. Savkina, L. Kuznetsova and O. Parakhina
Development of gluten-free bread with unconventional raw ingredients of high nutritional value and antimicrobial activity
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Development of gluten-free bread with unconventional raw ingredients of high nutritional value and antimicrobial activity

N. Dubrovskaya¹*, O. Savkina², L. Kuznetsova² and O. Parakhina³

¹Peter the Great St.Petersburg Polytechnic University, Polytechnicheskaya, 29,
195251, St.Petersburg, Russia, Russian Federation,
²Institute of Refrigeration and Biotechnologies, ITMO University, Lomonosova street,
9, 191002, St.Petersburg, Russia, Russian Federation
³St.Petersburg branch State Research Institute of Baking Industry, Podbelskogo
highway 7, 196608, St.Petersburg, Pushkin, Russia, Russian Federation
*Correspondence: dubrovskaja_nata@mail.ru

Abstract:

Two types of rowan powder (botanical species Sorbus aucuparia) as unconventional
raw ingredients of high nutritional and biological value as well as three types of dietary fiber
and pectin were used in development of gluten-free bread. These raw ingredients have high
water-holding capacity and a rich biochemical composition that makes it possible to use them
not only as thickeners and structure forming agents, but also as enriching additives. It was
experimentally found that the citrus fiber and pectin improved the bread specific volume and
the crumb compressibility if compared to the control sample. The content of vitamins A, E, PP,
C, B complex, minerals – iron, magnesium, calcium, potassium, selenium, organic acids,
including preservatives rendering action (citric, lactic, sorbic, benzoic) were found in rowan
powder. It was found that rowan powder and citrus fiber had a significant effect on the increase
in the content of dietary fiber in 2.5–5.4 fold and iron in 2–3.5 fold. The content of dietary fiber
in bread with 4% of rowan fruit powder is 3.6 g 100g-1 while in bread with 8% rowan pomace it
is 4.3 g 100g-1, which corresponds to the dietary fiber daily needs satisfaction respectively by
10.0% and 21.5%. It was found that bread with rowanberry powder had 66.7% more watersoluble
antioxidants. The contamination of the main gluten-free raw material (soy protein, rice
flour and corn starch extrusion and corn, rowan powder) and its influence on ropy disease of
gluten free bread were established. Four spore forming bacteria strains were isolated from
gluten-free raw materials and its ability to cause ropy disease of gluten free bread was proved. It
was also found that using of rowan powder slow down ropy disease and mold spoilage due to
the organic acids in its composition and the bread acidity increase.

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