• Domestic science and medicine in the 19th - early 20th centuries Chemistry of the 19th century in medicine
• What are peptides? Types and types of peptides. All about peptides and anti-aging cosmetics with peptides Additional peptides are not formed
• Toxic effect on humans of hazardous chemicals
• Radioautography Method of autoradiography in cytology
• Identification of bacteria by antigenic structure
• Organic matter in wastewater What are organic compounds in water
• Hydrogen index (pH factor)
• What is the pH of water and why is it important to know it?
• Redox potential Redox systems
• Reversible redox system Reversible redox systems

The author of the book - "the rock star of the American culinary scene" - according to the New York Times, self-taught, anti-globalist, downshifter and openly gay - Sandor Elix Katz. This book, as you probably already guessed, falls out of the row of elegant culinary "books for the coffee table" (as in the Anglo-Saxon world it is customary to call weighty and colorful volumes, the purpose of which is to lie on the table in the living room and be more an element of decor than a source of knowledge) .

The photographs in this book are worthy of special mention: looking at them, one gets the impression that they turned out completely by accident. But this book is really full of unique information: how cassava is fermented, national Ethiopian cakes are baked from teff flour, kvass is made in Russia (yes, even that!) and much more. The theoretical part contains data from the field of anthropology, history, medicine, nutrition and microbiology. The book includes a large number of recipes: they are divided into several thematic parts (cooking fermented vegetables, bread, wine, dairy products).

We give here a very free translation of the chapter on the beneficial properties of fermentation.

Numerous Health Benefits of Fermented Foods

Fermented foods have a lively flavor and live nutrients. Their taste is usually pronounced. Think fragrant mature cheeses, sour sauerkraut, thick tart miso paste, rich noble wines. Of course, we can say that the taste of some fermented products is not for everyone. However, people have always appreciated the unique flavors and appetizing aromas that food acquires through the work of bacteria and fungi.

From a practical point of view, the main advantage of fermented foods is that they last longer. The microorganisms involved in the fermentation process produce alcohol, lactic and acetic acids. All of these “bio-preservatives” help preserve nutrients and inhibit the growth of pathogenic bacteria, thus preventing spoilage of food supplies.

Vegetables, fruits, milk, fish and meat spoil quickly. And, when it was possible to get their surplus, our ancestors used all available means to keep food supplies as long as possible. Throughout the history of mankind, fermentation has been used for this everywhere: from the tropics to the Arctic.

Captain James Cook was a famous 18th century English explorer. Thanks to his active work, the borders of the British Empire expanded significantly. In addition, Cook received recognition from the Royal Society of London - the leading scientific society in Great Britain - for having cured members of his team from scurvy (a disease caused by an acute lack of vitamin C).Cook was able to defeat the disease due to the fact that during his expeditions he took on board a large supply of sauerkraut.(which contains significant amounts of vitamin C).

Thanks to his discovery, Cook was able to discover many new lands, which then came under the rule of the British crown and strengthened its power, including the Hawaiian Islands, where he was subsequently killed.

The original inhabitants of the islands, the Polynesians, crossed the Pacific Ocean and settled in the Hawaiian Islands more than 1000 years before the visit of Captain Cook. Interesting is the fact that fermented foods helped them survive long journeys, as well as Cook's team! In this case, "poi", a porridge made from the dense, starchy taro root, which is still popular in Hawaii and the South Pacific region.

Fermentation allows not only to preserve the beneficial properties of nutrients, but also to help the body absorb them.. Many nutrients are complex chemical compounds, but during the fermentation process, complex molecules are broken down into simpler elements.

As an example of such a transformation of properties during fermentation, soybeans have. This is a unique, protein-rich product. However, without fermentation, soy is practically indigestible by the human body (some even claim that it is toxic). During the fermentation process, complex soybean protein molecules are broken down, and as a result, amino acids are formed that the body is already able to assimilate. At the same time, plant toxins contained in soybeans are broken down and neutralized. As a result, we get traditional fermented soy products such assoy sauce, miso paste and tempeh.

Many people have difficulty digesting milk these days. The reason is lactose intolerance - milk sugar. The lactic acid bacteria in dairy products convert lactose into lactic acid, which is much easier to digest.

The same thing happens with gluten, a protein in cereals. In the process of bacterial fermentation with starter cultures (as opposed to yeast fermentation, which is now most often used in bread baking), gluten molecules are broken down, andfermented gluten is easier to digest than unfermented gluten.

According to experts from the Food and Agriculture Organization of the United Nations (United Nations Food and Agriculture Organization), fermented foods are a source of vital nutrients. The organization is actively working to increase the popularity of fermented foods around the world. According to the Fermentation Organizationincreases the bioavailability (i.e., the body's ability to absorb a particular substance) of mineralspresent in products.

Bill Mollison, author of The Permaculture Book of Ferment and Human Nutrition, calls fermentation a "form of pre-digestion." "Pre-digestion" also allows you to break down and neutralize certain toxic substances contained in foods. As an example, we have already given soybeans.

Another illustration of the process of neutralizing toxins iscassava fermentation(also known as yucca or cassava). It is a root vegetable native to South America, which later became a staple food in equatorial Africa and Asia.

Cassava can contain high concentrations of cyanide. The level of this substance is highly dependent on the type of soil on which the root crop grows. If the cyanide is not neutralized, then cassava cannot be eaten: it is simply poisonous. To remove the toxin, ordinary soaking is often used: for this, peeled and coarsely chopped tubers are placed in water for about 5 days. This allows you to break down the cyanide and make cassava not only safe to eat, but also preserve the beneficial substances that it contains.

Fermented soy miso paste of various types with additives:

But not all toxins in foods are as dangerous as cyanide. For example, cereals, legumes (as well as nuts - ed.) contain a compound calledphytic acid. This acid hasability to bind zinc, calcium, iron, magnesium and other minerals. As a result, these minerals will not be absorbed by the body. Fermentation of cereals by pre-soaking breaks down phytic acid and thus increases the nutritional value of cereals, legumes and nuts.

There are other potentially toxic substances that can be attenuated or neutralized by fermentation. Among them are nitrites, hydrocyanic acid, oxalic acid, nitrosamines, lectins and glucosides.

Fermentation not only breaks down "plant" toxins, the result of this process is new nutrients.
Thus, during its life cycle,starter bacteria produce B vitamins, including folic acid (B9), riboflavin (B2), niacin (B3), thiamine (B1) and biotin (B7, H). Enzymes are also often credited with producing vitamin B12, which is not found in plant foods. However, not everyone agrees with this point of view. There is a version that the substance found in fermented soybeans and vegetables is actually only similar in some ways to vitamin B12, but it does not have its active properties. This substance is called "pseudovitamin" B12.

Some of the enzymes produced during the fermentation processact like antioxidants, that is, they remove free radicals from the cells of the human body, which are considered precursors of cancer cells.

Lactic acid bacteria (which, in particular, are found in sourdough bread, as well as in yogurt, kefir and other fermented milk products - ed.) help produce omega-3 fatty acids, which are vital for the normal functioning of the cell membrane of human cells and the immune system.

During the fermentation of vegetables, isothiocyanates and indole-3-carbinol are produced. Both of these substances are believed to have anticancer properties.

Sellers of "natural nutritional supplements" are often "pride" that "in the process of their cultivation, a large amount of useful natural substances is produced." Such as, for example, superoxide dismutase, or GTF-chromium (a type of chromium that is more easily absorbed by the human body and helps maintain normal blood glucose levels), or detoxifying compounds: glutathione, phospholipids, digestive enzymes and beta 1,3 glucans. To be honest, I just (the words of the author of the book) lose interest in the conversation when I hear such pseudoscientific facts. It is quite possible to understand how useful a product is without molecular analysis.

Trust your instincts and taste buds. Listen to your body: how do you feel after eating a particular product. Ask what science says about this. Research results confirm that fermentation increases the nutritional value of foods.

Perhaps,The greatest benefit of fermented foods lies precisely in the bacteria themselves that carry out the fermentation process. They are also called probiotics. Many fermented foods contain compact colonies of microorganisms: such colonies include many types of a wide variety of bacteria. Only now scientists are beginning to understand how colonies of bacteria affect the work of our intestinal microflora.The interaction of microorganisms found in fermented foods with the bacteria of our digestive system can improve the functioning of the digestive and immune systems., psychological aspects of health and general well-being.

However, not all fermented foods remain “alive” by the time they reach our table. Some of them, due to their nature, cannot contain live bacteria. Bread, for example, needs to be baked at a high temperature and cannot serve as a source of prebiotics (the benefits of bread are different, we will not consider them in this article). And this leads to the death of all living organisms contained in it.

Fermented products do not require a similar method of preparation, they are recommended to be consumed when they still contain live bacteria, that is, without heat treatment (in our Russian reality - sauerkraut, cucumbers: soaked lingonberries, apples, plums; different types of live kvass; kombucha drink; unpasteurized live grape wines, unpasteurized dairy products with a short shelf life such as: kefir, fermented baked milk, acidophilus, tan, matsoni, koumiss; farm cheeses, etc., ed.). And it is in this form that fermented foods are most useful.

Sauerkraut, pickled apples:

Read product labels carefully. Remember, many of the fermented foods sold in stores are pasteurized or otherwise cooked. This allows you to extend the shelf life, but kills microorganisms. You can often see the phrase "contains live cultures" on the label of fermented foods. This inscription indicates that live bacteria are still present in the final product.

Unfortunately, we live in a time when stores, for the most part, sell semi-finished products designed for the mass consumer, and it is difficult to find live bacteria in such products. If you want to have really "live" fermented foods on your table, you'll have to search for them well or cook them yourself.

"Live" fermented foods are good for digestive health. Therefore, they are effective for the treatment of diarrhea and dysentery. Foods containing live bacteria help fight infant mortality.

A study was conducted in Tanzania that examined the infant mortality rate. The scientists observed infants who were fed different formulas after weaning. Some children were fed porridge from fermented cereals, others - from ordinary ones.

Babies fed fermented porridge had about half the incidence of diarrhea compared to those fed unfermented porridge. The reason is that lactic acid fermentation inhibits the growth of the bacteria that causes diarrhea.

According to another study published in the journal Nutrition ( nutrition), rich intestinal microflora helps prevent the development of diseases of the digestive tract. Lactic acid bacteria “fight potential pathogens by attaching to receptors on intestinal mucosal cells.” Thus, diseases can be treated with the help of “ecoimmunonutrition”.

The word itself, of course, is not so easy to pronounce. But I still like the term "ecoimmunonutrition". It implies that the immune system and the bacterial microflora of the body function as a whole.

The bacterial ecosystem consists of colonies of various microorganisms. And such a system can be created and maintained with the help of a certain diet. Eating foods high in live bacteria is one way to build a bacterial ecosystem in the body.

Tea mushroom:

This book has received several awards. In addition to her in Katz's bibliography:

The Big Book of Kombucha

The Wild Wisdom of Weeds

Art Natural Cheese Making

Revolution Will Not Be Microvaved: inside America's underground Food movements ("The revolution will not be cooked in the microwave: an inside look at the underground gastro-streams of modern America").

Link to the book on Amazon: https://www.amazon.com/gp/product/B01KYI04CG/ref=kinw_myk_ro_title

________________________________________ _________

fermented food product tempe - useful properties and applications

Tempe (eng. Tempeh) is a fermented food product made from soybeans.

Cooking

Tempeh is popular in Indonesia and other Southeast Asian countries. The process of making tempeh is similar to the process of fermenting cheeses. Tempeh is made from whole soybeans. The soybeans are softened, then opened or dehulled and boiled, but not cooked through. Then an oxidizing agent (usually vinegar) and a starter containing beneficial bacteria are added. Under the action of these bacteria, a fermented product is obtained that has a complex smell, which is compared with nuts, meat or mushrooms, and tastes like chicken.

In low temperatures or high ventilation, tempeh sometimes develops spores in the form of harmless gray or black spots on the surface. This is normal and does not affect the taste or smell of the product. Finished quality tempeh has a slight smell of ammonia, but this smell should not be very strong.

Tempeh is usually produced in briquettes with a thickness of about 1.5 cm. Tempeh is classified as a perishable product and cannot be stored for a long time, so it is difficult to find it outside of Asia.

Usefulproperties and application

In Indonesia and Sri Lanka, tempeh is consumed as a staple food. Tempeh is rich in protein. Thanks to the fermentation during the manufacturing process, tempeh protein is easier to digest and absorb in the body. Tempeh is a good source of dietary fiber because contains a large amount of dietary fiber, unlike tofu, which lacks fiber.

Most often, cut into pieces, tempeh is fried in vegetable oil with the addition of other products, sauces and spices. Sometimes tempeh is pre-soaked in a marinade or salty sauce. It is easy to prepare: it only takes a few minutes to cook. The meat-like texture allows tempeh to be used instead of meat in burgers or instead of chicken in a salad.

Ready-made tempeh is served with a side dish, in soups, in stews or fried dishes, and also as an independent dish. Due to its low calorie content, tempeh is used as a dietary and vegetarian dish.

Compound

Tempeh contains a number of beneficial microorganisms, typical of fermented foods, that inhibit disease-causing bacteria. Moreover, it contains phytates, which bind with radioactive elements and remove them from the body. Tempeh, like all soy products, is very rich in protein and dietary fiber. The fungal culture used in the tempeh-making process contains bacteria that produce vitamin B12, which inhibits the absorption of radioactive cobalt.

Curious fact

Tempeh, like other soy products, does not pair well with all animal protein products and animal fats, but pairs well with fish and seafood. Do not eat soy products with other legumes.

tempeh calories

Calorie content of tempeh - from 90 to 150kcal in 100 g of the product, depending on the method of preparation.

Biopolymers

General information
There are two main types of biopolymers: polymers that originate from living organisms, and polymers that originate from renewable resources but require polymerization. Both types are used for the production of bioplastics. Biopolymers present in living organisms, or created by them, contain hydrocarbons and proteins (proteins). They can be used in the production of commercial plastics. Examples include:

Biopolymers existing/created in living organisms

Molecules from renewable natural resources can be polymerized for use in the production of biodegradable plastics.

Eating natural sources polymerized into plastics

Two methods are used to produce plastic materials from plants. The first method is based on fermentation, while the second uses the plant itself to produce plastic.

Fermentation
The fermentation process uses microorganisms to decompose organic matter in the absence of oxygen. Current conventional processes use genetically engineered microorganisms specifically designed for the conditions under which fermentation occurs, and the material degraded by the microorganism. Currently, there are two approaches to create biopolymers and bioplastics:
- Bacterial polyester fermentation: The fermentation involves the bacteria ralstonia eutropha, which use the sugar of harvested plants, such as grains, to power their own cellular processes. A by-product of such processes is a polyester biopolymer, which is subsequently extracted from bacterial cells.
- Fermentation of lactic acid: Lactic acid is obtained by fermentation from sugar, much like the process used for the direct production of polyester polymers with the participation of bacteria. However, in this fermentation process, the by-product is lactic acid, which is then processed in a conventional polymerization process to produce polylactic acid (PLA).

Plastics from plants
Plants have great potential to become plastic factories. This potential can be maximized with the help of genomics. The resulting genes can be introduced into grain, using technologies that allow the development of new plastic materials with unique properties. This genetic engineering gave scientists the opportunity to create the Arabidopsis thaliana plant. It contains enzymes that bacteria use to make plastics. The bacterium creates plastic by converting sunlight into energy. The scientists transferred the gene coding for this enzyme to a plant, enabling the production of plastic in the plant's cellular processes. After harvesting, the plastic is released from the plant using a solvent. The liquid resulting from this process is distilled to separate the solvent from the resulting plastic.

Biopolymer market

Closing the gap between synthetic polymers and biopolymers
About 99% of all plastics are produced or obtained from major non-renewable energy sources, including natural gas, naphtha, crude oil, coal, which are used in the production of plastics both as raw materials and as a source of energy. At one time, agricultural materials were considered an alternative feedstock for the production of plastics, but for more than a decade they have not lived up to the expectations of the developers. The main obstacle to the use of plastics based on agricultural raw materials has been their cost and limited functionality (moisture sensitivity of starch products, brittleness of polyoxybutyrate), as well as lack of flexibility in the production of specialized plastic materials.

Projected CO2 emissions

A combination of factors, soaring oil prices, increasing worldwide interest in renewable resources, rising concerns about greenhouse gas emissions, and a focus on waste management have revived interest in biopolymers and efficient ways to produce them. New technologies for growing and processing plants can reduce the cost difference between bioplastics and synthetic plastics, as well as improve the properties of materials (for example, Biomer is developing types of PHB (polyhydrocybutyrate) with increased melt strength for film produced by extrusion). Growing environmental concerns and incentives at the legislative level, in particular in the European Union, have aroused interest in biodegradable plastics. The implementation of the principles of the Kyoto Protocol also calls for special attention to the comparative efficiency of biopolymers and synthetic materials in terms of energy consumption and CO2 emissions. (In accordance with the Kyoto Protocol, the European Community undertakes to reduce greenhouse gas emissions by 8% over the period 2008-2012 compared to 1990 levels, while Japan undertakes to reduce such emissions by 6%).
It is estimated that starch-based plastics can save between 0.8 and 3.2 tons of CO2 per tonne compared to a tonne of fossil fuel-derived plastics, with this range reflecting the proportion of petroleum-based copolymers used in plastics. For alternative plastics based on oil grains, greenhouse gas savings in CO2 equivalent are estimated at 1.5 tons per ton of polyol made from rapeseed oil.

World market of biopolymers
Over the next ten years, the rapid growth of the global plastic materials market, which has been observed over the past fifty years, is expected to continue. Today's per capita consumption of plastics in the world is projected to increase from 24.5 kg to 37 kg in 2010. This growth is driven primarily by the United States, Western Europe and Japan, but strong participation is expected from Southeast and East Asia and India, which during this period should account for about 40% of the global plastics consumption market. Global consumption of plastics is also expected to increase from 180 million tons today to 258 million tons in 2010, with significant growth in all polymer categories as plastics continue to replace traditional materials, including steel, wood and glass. According to some expert estimates, during this period, bioplastics will be able to firmly occupy from 1.5% to 4.8% of the total plastics market, which in quantitative terms will be from 4 to 12.5 million tons, depending on the technological level of development and research in the field of new bioplastics. polymers. According to Toyota management, by 2020 one fifth of the global plastics market will be occupied by bioplastics, which is equivalent to 30 million tons.

Marketing Strategies for Biopolymers
Developing, refining and implementing an effective marketing strategy is the most important step for any company planning a significant investment in biopolymers. Despite the guaranteed development and growth of the biopolymer industry, there are certain factors that cannot be ignored. The following questions determine marketing strategies for biopolymers, their production and research activities in this area:
- Selecting a market segment (packaging, agriculture, automotive, construction, target markets). Improved processing technologies for biopolymers provide more efficient management of macromolecular structures, allowing new generations of "consumer" polymers to compete with more expensive "specialty" polymers. In addition, with the availability of new catalysts and an improved polymerization process control system, a new generation of specialized polymers is emerging, designed for functional and structural purposes and generating new markets. Examples include biomedical applications of implants in dentistry and surgery, which are growing rapidly.
- Basic technologies: fermentation technologies, crop production, molecular science, production of raw materials for raw materials, energy sources or both, use of genetically modified or unmodified organisms in the process of fermentation and biomass production.
- Level of support from public policy and the legislative environment in general: recycled plastics compete to a certain extent with biodegradable polymers. Government regulations and legislation relating to the environment and recycling can have a positive impact on increasing sales of plastics for various polymers. Fulfillment of the obligations of the Kyoto Protocol is likely to increase the demand for certain bio-based materials.
- Development of the supply chain in the fragmented biopolymer industry and the commercial effects of economies of scale versus improvements in product properties that can be sold at higher prices.

Biodegradable and petroleum-free polymers

Plastics with low environmental impact
There are three groups of biodegradable polymers on the market. These are PHA (phytohemagglutinin) or PHB, polylactides (PLA) and starch-based polymers. Other materials that have commercial applications in the field of biodegradable plastics are lignin, cellulose, polyvinyl alcohol, poly-e-caprolactone. There are many manufacturers producing mixtures of biodegradable materials, either to improve the properties of these materials or to reduce production costs.
To improve processing parameters and improve toughness, PHB and its copolymers are blended with a range of polymers with different characteristics: biodegradable or non-degradable, amorphous or crystalline with different melt and glass transition temperatures. Blends are also used to improve the properties of PLA. Conventional PLA behaves much like polystyrenes, exhibiting brittleness and low elongation at break. But, for example, the addition of 10-15% of Eastar Bio, a biodegradable polyester-based petroleum product manufactured by Novamont (formerly Eastman Chemical), significantly increases the viscosity and, accordingly, the flexural modulus, as well as toughness. To improve biodegradability while reducing costs and conserving resources, polymeric materials can be blended with natural products such as starches. Starch is a semi-crystalline polymer composed of amylase and amylopectin with varying ratios depending on the plant material. Starch is soluble in water and the use of compatibilizers can be critical to the successful blending of this material with otherwise incompatible hydrophobic polymers.

Comparison of properties of bioplastics with traditional plastics

Properties of PHB compared to traditional plastics

In terms of comparative cost, existing petroleum-based plastics are less expensive than bioplastics. For example, industrial and medical grade high-density polyethylene (HDPE), also used in packaging and consumer products, ranges from $0.65 to $0.75 per pound. The price of low density polyethylene (LDPE - LDPE) is 0.75-0.85 dollars per pound. Polystyrenes (PS) cost $0.65 to $0.85 per pound, polypropylenes (PP) average $0.75 to $0.95 per pound, and polyethylene terephthalates (PET) $0.90 to $1. $25 per pound. In comparison, polylactide plastics (PLA) cost between $1.75-3.75 per pound, starch-derived polycaprolactones (PCL) $2.75-3.50 per pound, polyoxybutyrates (PHB) - $4.75-$7.50 per pound. At present, taking into account the comparative general prices, bioplastics are 2.5 - 7.5 times more expensive than traditional common oil-based plastics. However, five years ago, their cost was 35-100 times higher than the existing non-renewable equivalents based on fossil fuels.

Polylactides (PLA)
PLA is a biodegradable thermoplastic derived from lactic acid. It is water resistant but cannot tolerate high temperatures (>55°C). Since it is insoluble in water, microbes in the marine environment can also break it down into CO2 and water. The plastic resembles pure polystyrene, has good aesthetic qualities (gloss and clarity), but is too stiff and brittle and needs to be modified for most practical applications (i.e. its elasticity is increased by plasticizers). Like most thermoplastics, it can be processed into fibres, films made by thermoforming or injection molding.

Structure of polylactide

During the manufacturing process, the grain is usually first ground to produce starch. Then, by processing the starch, crude dextrose is obtained, which, during fermentation, turns into lactic acid. Lactic acid is coagulated to produce lactide, a cyclic dimer intermediate that is used as a monomer for biopolymers. Lactide is purified by vacuum distillation. The solvent-free melt process then opens the ring structure for polymerization, thus producing a polylactic acid polymer.

Tensile modulus

Notched Izod strength

Bending modulus

Tensile elongation

NatureWorks, a subsidiary of Cargill, the largest private company in the US, produces polylactide polymer (PLA) from renewable resources using proprietary technology. After 10 years of research and development at NatureWorks and a $750 million investment, the Cargill Dow Joint Venture (now a wholly owned subsidiary of NatureWorks LLC) was established in 2002 with an annual capacity of 140,000 tons. Grain-derived polylactides marketed under the NatureWorks PLA and Ingeo brand names are primarily used in thermal packaging, extruded films and fibers. The company is also developing the technical capabilities of injection molding products.

PLA compost bin

PLA, like PET, requires drying. Processing technology is similar to LDPE. Recyclates can be repolymerized or milled and reused. The material is completely biodegradable. Originally used in the molding of thermoplastic sheets, films and fibers, today this material is also used for blow molding. Like PET, grain-based plastics allow for a range of diverse and complex bottle shapes in all sizes and are used by Biota to stretch blow mold bottles for top quality spring water. NatureWorks PLA single layer bottles are molded on the same injection/orientated blow molding equipment used for PET without any loss in productivity. Although NatureWorks PLA's barrier effectiveness is lower than PET, it can compete with polypropylene. Moreover, SIG Corpoplast is currently developing the use of its "Plasmax" coating technology for such alternative materials in order to increase its barrier effectiveness and therefore expand its range of applications. NatureWorks materials lack the heat resistance of standard plastics. They begin to lose their shape already at around 40°C, but the supplier is making significant strides in developing new grades that have the heat resistance of petroleum-based plastics and thus open up new applications in hot food packaging and beverages sold on the market. takeaway, or foods heated in the microwave.

Plastics that reduce oil dependency
The increased interest in reducing the dependence of polymer production on petroleum resources is also driving the development of new polymers or formulations. Given the growing need to reduce dependence on petroleum products, special attention is being paid to the importance of maximizing the use of renewable resources as a source of raw materials. A case in point is the use of soybeans for the production of Soyol bio-based polyol as the main raw material for polyurethane.
The plastics industry uses several billion pounds of fillers and reinforcers every year. Improved formulation technology and new binders that allow higher loading levels of fibers and fillers are helping to expand the use of these additives. In the near future, fiber loading levels of 75 parts per hundred may become common practice. This will have a huge impact on reducing the use of petroleum-based plastics. The new technology of highly filled composites demonstrates some very interesting properties. Studies of the 85% kenaf-thermoplastic composite have shown that its properties, such as flexural modulus and strength, are superior to most types of wood particles, low and medium density chipboard, and can even compete with oriented strand board in some applications.

Usage: microbiological and food industry. Essence of the invention: A method for inhibiting the growth of bacteria in alcoholic fermentation media is carried out by adding a polyester ionophore antibiotic to the fermentation medium at a concentration of 0.3-3.0 ppm. 2 s.p.f-ly, 2 tables, 2 ill.

The invention relates to a method for inhibiting the growth of bacteria in alcoholic fermentation media. It is known that alcoholic fermentation plants do not operate under sterile conditions and therefore can contain bacterial populations that reach concentrations of 10 4 to 10 6 microorganisms/ml, and in extreme cases even more. These microorganisms may belong to the lactobacillus family, but may also include other types of microorganisms such as streptococcus, bacillus, pediococcus, clostridium, or leuconostoc (see Table 1). All these bacteria have the ability to form organic acids. If the concentration of bacteria in the population exceeds 10 6 microorganisms/ml, the formation of organic acids can reach a significant level. At concentrations above 1 g/l, such organic acids can interfere with the growth and fermentation of yeast and lead to a decrease in plant productivity by 10-20% or more. In some raw materials, such as wine, cider, or their products, such bacteria can also convert glycerol to acrolein, which is a carcinogenic compound found in the final alcohol product for human consumption. Thus, in order to prevent the negative effects caused by the overgrowth of bacteria in the fermentation medium, bacteriostatic and/or bactericidal methods are needed that do not adversely affect the fermentation process. It is known to use antibiotics for this purpose, such as penicillin, lactocide, nisin, which are introduced into fermentation media, in particular from molasses, starch and grain in the production of alcohol (1). The disadvantage of such methods lies either in the low activity of the antibiotic, or in the fact that some antibiotics (penicillin) lead to the formation of mutant strains that are resistant to the action of the antibiotic. The objective of the invention is to eliminate these shortcomings. This problem is solved using the proposed method, according to which a polyester ionophore antibiotic of a bacteriostatic or bactericidal agent is introduced into the fermentation medium. The process of the present invention can be used with a wide variety of fermentation media, including sugar beet juice, sugar cane juice, dilute sugar beet molasses, diluted sugar cane molasses, hydrolyzate of cereals (e.g., corn or wheat), hydrolyzate of starch tubers ( such as potatoes or Jerusalem artichoke), wine, wine by-products, cider, as well as its by-products. Therefore, any starch- or sugar-containing materials that can be fermented with yeast to produce alcohol (ethanol) can be used in accordance with the present invention. The resulting bacterial control or greatly reduces the problems caused by the presence of bacteria and the organic acids they produce. The polyester ionophores that can be used in the present invention do not adversely affect the yeast (saccharomices sp.) and the fermentation process. Polyether ionophore antibiotics that can be used in the present invention are any antibiotics that do not significantly affect yeast and that have a bacteriostatic and/or bactericidal effect on organic acid producing bacteria in the fermentation medium. Most useful in the present invention are antibiotics that are effective against the bacteria listed in table. 1 (see above). Preferred polyester ionophore antibiotics are monensin, lazalozide, salinomycin, narasin, maduramycin and semduramycin. More preferred are monensin, lazalozide and salinomycin, however, the most preferred antibiotic is monensin. Fermentation media that can be effectively processed by the method of the present invention include raw materials such as, for example, sugar beet juice, sugar cane juice, dilute sugar beet molasses, dilute sugar cane molasses, hydrolyzate of cereals (for example, corn or wheat), hydrolyzate of starch tubers (eg potato or Jerusalem artichoke), wine, winemaking by-products, cider and by-products of its production. Therefore, any starch- or sugar-containing materials that can be fermented with yeast to produce alcohol (ethanol) can be used in accordance with the present invention. Polyether ionophore antibiotics are highly stable compounds. They do not readily decompose over time or at high temperatures. This is important for fermentation plants because: 1. they remain active for many days under normal operating conditions of the fermentation plant; 2. they remain active at the high temperatures that occur during enzymatic hydrolysis prior to cereal or tuber fermentation (eg 2 hours at 90° C. or 1.5 hours at 100° C.). These compounds are commercially available and supplied by pharmaceutical companies. Experiments were carried out with various polyester ionophore antibiotics such as monensin, lazalozide and salinomycin using sugar beet molasses based fermentation feedstock. Experiments performed have confirmed the existence of bacteriostatic or bactericidal concentrations that lie in the range of about 0.5 to 1.5 ppm. Under bacteriostatic conditions, the growth of the bacterial population stops and it can be found that the content of organic acids in the population does not increase. At bactericidal concentrations, the bacterial population decreases and therefore the concentration of organic acids does not increase. According to the method of the present invention, a bacteriostatic or bactericidally effective amount of at least one polyester ionophore antibiotic is introduced into the fermentation medium. Preferably, at least one polyester ionophore antibiotic is added to the fermentation medium at a concentration of about 0.3 to 3 ppm. Most preferably, the concentration of the polyester ionophore antibiotic is from about 0.5 to 1.5 ppm. The polyester ionophore according to the invention prevents or inhibits the growth of bacteria in the fermentation medium without affecting the yeast at concentrations up to 100 ppm. The bacterial flora can be maintained at a concentration of 10 4 microorganisms/ml and below, which leads to almost complete cessation of the formation of organic acids. Therefore, bacteria cannot significantly reduce alcoholic fermentation. Under these conditions, bacteria usually do not contribute to the formation of acrolein. At concentrations of about 0.5 ppm, the antibiotic has a bactericidal effect and therefore makes it possible to achieve a reduced bacterial count. In FIG. 1 shows the reduction in bacterial population in diluted molasses after the addition of monensin; in fig. 2 - the effect of monensin on the population of bacteria in a continuous fermentation process in an industrial plant. Example 1 Effect of monensin on the concentration of Lachobacillus buchneri. Various concentrations of monensin are added to dilute sugar beet molasses and the acidity and concentration of microorganisms are measured. The results obtained are presented in table. 2. Example 2 Stability and bactericidal action of monensin in molasses juice. A dilute molasses juice containing 10 6 microorganisms/ml is injected with monensin at a concentration of 1 ppm. Figure 1 shows the decrease in the bacterial population after 20 days at a temperature of 33 o C. Resumption of bacterial growth was observed. These data show that monensin remains active for 20 days at 33° C. under normal operating conditions of the fermentation unit. Example 3 Industrial use of monensin. Another example of the present invention is shown in Fig.2. It refers to an alcoholic fermentation plant that operates continuously. The fermentation medium is molasses containing 14% sugar (about 300 g/l). The flow rate is 40-50 m 3 /h, the temperature is 33 o C. On the 7th day, the contamination with microorganisms exceeds 10 6 microorganisms/ml. On the 8th day, treatment is started by introducing an active amount of monensin (dissolved in ethanol) into the fermenter. This concentration of monensin is maintained for 24 hours by introducing an enrichment feed containing monensin at the same concentration. On day 9, the addition of monensin to the raw material is stopped. Immediately after the start of treatment, the bacterial population begins to decrease rapidly. This decrease continues until the 10th day, that is, within 24 hours after the end of the treatment. At this stage, monensin is washed out of the fermentation medium and bacterial growth slowly resumes. It is controllable over the next 15 days, however, this is due to the reduced level of contamination after treatment.

Claim

1. A method for inhibiting the growth of bacteria in alcoholic fermentation media by adding an antibiotic to the fermentation medium, characterized in that a polyester ionophore antibiotic is used as an antibiotic. 2. The method according to claim 1, characterized in that the polyester ionophore antibiotic is added to the fermentation medium at a concentration of 0.3 to 3.0 ppm. 3. The method according to claim 1, characterized in that the antibiotic is added to a fermentation medium based on juice or molasses of sugar beet or sugar cane, or starch hydrolyzate from cereals or tubers, or wine-making or cider-making media.

Coming to a store or going to a number of thematic sites, you probably had to deal with the concepts of highly fermented, semi-fermented and other derivatives of the word "fermented". The conditional division of all teas according to the "degree of fermentation" is recognized and seemingly not discussed. What is incomprehensible here. Green - unfermented, red strongly, post-fermented pu-erh. But do you want to dig deeper? Ask the consultant next time how he understands "post-fermented" tea. And watch.

You already know the trick. This word cannot be explained. Post-fermented is an artificial word, the only purpose of which is to make a maneuver and put pu-erh in the conditional system of dividing teas “by the degree of fermentation”.

Enzymatic oxidation

The problem of such confusion is related to the fact that the concept of " oxidation processes" on the " fermentation". No, fermentation also takes place, but when - this remains to be seen. As for oxidation.

What do we know about oxygen?

On the right is a fresh slice of an apple. On the left - after oxidation in air.

In the context of the material, it should be noted the high chemical activity of the element, namely the oxidizing ability. Everyone imagines how over time a slice of an apple or banana turns black. What's happening? You cut open an apple, thereby violating the integrity of the cell membranes there. Juice is released. Substances in the juice interact with oxygen and provoke the occurrence of a redox reaction. Reaction products appear that did not exist before. For example, for an apple, this is Fe 2 O 3 iron oxide, which has a brown color. and it is he who is responsible for the darkening.

What do we know about tea?

For most teas, there is a crushing stage in the technological process, the purpose of which is to destroy the cell membrane (see article about). To draw parallels with an apple, the substances in the juice interact with oxygen from the air. But it is important to note that the redox reaction is not the only one. Tea is an organic product. In any living system there are special compounds of enzymes, they are also enzymes that speed up chemical reactions. As you might guess, they do not "stand on the sidelines", but take an active part. It turns out a whole chain of chemical transformations, when the products of one reaction undergo further chemical transformations. And so several times. This process is called enzymatic oxidation.

The importance of oxygen in such a process can be seen in the production of red tea (fully oxidized, or, as it is also called, “fully fermented tea”). To maintain a constant level of oxygen in the room where red tea is produced, it is necessary to provide air change up to 20 times per hour while doing it sterile. Oxygen is the basis in this case.

Pure pu-erh and fermentation

Let's ask ourselves again: "What do we know about pu-erh?" How is it produced? Take a look at the pictures below. Yes, this is the future shu pu-erh, and this is how it is done.

"Voduy" is the process of artificial aging of pu-erh. Jingu factory.

What do we see? Closed space, a huge pile of tea for several tons, covered with thick burlap, a thermometer with a mark of 38 degrees Celsius. What do we not see? A mark of humidity in this room. Believe me - she's going through the roof. What do you think, does oxygen penetrate under the burlap into the bowels of the mow pile? Can we talk about oxidation? The answer suggests itself. Of course not! Then what happens to tea in such conditions?

Pu-erh as a product of vital activity of microorganisms

Have you ever been in the basements of old-fashioned apartment buildings? Probably not, but imagine what to expect. Dullness and dampness. Fungus spreads along the walls, and colonies of bacteria and microorganisms fly in the air. For them, high temperature and humidity is an ideal habitat and breeding. Let's return to stacked heaps of pu-erh raw materials - all the same ideal conditions. The presence of bacteria is a prerequisite for the production of both shu and sheng pu-erh. Enzymes of microorganisms influence transformations in tea. Thus, chemical reactions in the preparation of pu-erh proceed under the influence of external and internal (from the tea itself) enzymes. But oxidation reactions are practically excluded. This is the pure process of fermentation.

Main conclusions:

• Fermentation in its pure form takes place only in pu-erh. In other teas, enzymatic oxidation. In Red and Oolong this process is desirable. In the rest, it is undesirable and stops as quickly as possible by heat treatment.
• The conditional division of teas “according to the degree of fermentation” is not entirely correct.
• In the production of oolong and red tea, the presence of oxygen in the air is of the greatest importance to maintain the oxidation reaction, as well as the sterility of the environment.
• In the production of pu-erh, the content of microorganisms in tea raw materials, humidity and temperature for their increased vital activity are of the greatest importance.
• Post-fermented tea is an artificial concept designed to fit pu-erh into the system of dividing teas according to the degree of fermentation, but does not have an adequate physical meaning.

• Activities and pedagogical views of Jan Amos Comenius
• The rate constant is calculated by the formula Rate constant value
• Phase diagrams of two-component systems "polymer - solvent" Phase diagrams of two-component systems "polymer - solvent"
• Fine and hyperfine structure of optical spectra
• How to learn chemistry on your own from scratch: effective ways
• Properties and characteristics of alkenes
• Characteristics of a student from the place of internship
• Characteristics for a student who had an internship at an enterprise: writing rules
• Biography of Faraday. Great scientists. Michael Faraday. discovery of electromagnetic rotation
• Modern innovations in education

• Substituents on the benzene ring are divided into two groups Reactions of the benzene ring
• Types of chemical reactions in organic chemistry Electrophilic addition reactions
• Methods for separating heterogeneous mixtures
• Polymethacrylic acid
• General characteristics of the elements of the VI A subgroup Elements 6a of the subgroup
• Theoretical foundations of physics
• Graph theory in chemistry. graph theory. Basic definitions and theorems of graph theory
• Algebra and harmony in chemical applications
• Tests on the course "Ecology and nature management
• WWF Russia Director Igor Chestin: Yakutia is among the leaders I know that you travel a lot… Why do you need this