title: ÐÐ¸Ð´ÑÐ¾Ð»Ð¸ÑÐ¸ÑÐµÑÐºÐ¸Ð¹ Ð¿ÑÐ¾ÑÐ¸Ð»Ñ Ð±Ð°ÐºÑÐµÑÐ¸Ð°Ð»ÑÐ½Ð¾Ð³Ð¾ Ð¸Ð·Ð¾Ð»ÑÑÐ° Bacillus velezensis Ð¸Ð· Ð¶Ð¼ÑÑ Ð° Ð¼Ð°Ð»Ð¸Ð½Ñ
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð±Ð°ÐºÐ°Ð»Ð°Ð²ÑÐ°
titleType: Subtitle
title: The hydrolytic profile of the bacterial isolate Bacillus velezensis from raspberry cake
Creators: name: ÐÐ°ÑÑÐ°ÐºÐ¾Ð², Ð¢Ð¸Ð¼Ð¾ÑÐµÐ¹
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2024
Subjects: Ð»Ð¸Ð¿Ð¾Ð»Ð¸ÑÐ¸ÑÐµÑÐºÐ°Ñ Ð°ÐºÑÐ¸Ð²Ð½Ð¾ÑÑÑ
ÑÐµÐ»Ð»ÑÐ»Ð¾Ð»Ð¸ÑÐ¸ÑÐµÑÐºÐ°Ñ Ð°ÐºÑÐ¸Ð²Ð½Ð¾ÑÑÑ
Ð¼Ð°Ð»Ð¸Ð½Ð¾Ð²ÑÑ Ð¶Ð¼ÑÑ
Ð±Ð°ÐºÑÐµÑÐ¸Ð°Ð»ÑÐ½ÑÐ¹ Ð¸Ð·Ð¾Ð»ÑÑ
lipolytic activity
cellulolytic activity
raspberry cake
bacterial isolate

description: ÐÐ°Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¿Ð¾ÑÐ²ÑÑÐµÐ½Ð° Ð¸Ð·ÑÑÐµÐ½Ð¸Ñ Ð³Ð¸Ð´ÑÐ¾Ð»Ð¸ÑÐ¸ÑÐµÑÐºÐ¾Ð³Ð¾ Ð¿ÑÐ¾ÑÐ¸Ð»Ñ Ð±Ð°ÐºÑÐµÑÐ¸Ð°Ð»ÑÐ½Ð¾Ð³Ð¾ Ð¸Ð·Ð¾Ð»ÑÑÐ°. ÐÐ¾Ð½ÐºÑÐµÑÐ½ÐµÐµ Ð¸Ð·ÑÑÐ°Ð»Ð°ÑÑ ÑÐµÐ»Ð»ÑÐ»Ð¾Ð»Ð¸ÑÐ¸ÑÐµÑÐºÐ°Ñ Ð¸ Ð»Ð¸Ð¿Ð¾Ð»Ð¸ÑÐ¸ÑÐµÑÐºÐ°Ñ Ð°ÐºÑÐ¸Ð²Ð½Ð¾ÑÑÑ, Ð±ÐµÐ»Ð¾Ðº Ð¿Ð¾ ÐÐ¾ÑÑÐ¸. ÐÑÐ¸ Ð½Ð°Ð¿Ð¸ÑÐ°Ð½Ð¸Ðµ Ð»Ð¸ÑÐµÑÐ°ÑÑÑÐ½Ð¾Ð³Ð¾ Ð¾Ð±Ð·Ð¾ÑÐ° Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð»Ð¸ÑÑ ÑÐ°ÐºÐ¸Ðµ Ð±Ð°Ð·Ñ Ð´Ð°Ð½Ð½ÑÑ ÐºÐ°Ðº: eLIBRARY.RU Ð¸ CrossMark. Ð¡ÑÐ°ÑÐ¸ÑÑÐ¸ÑÐµÑÐºÑÑ Ð¾Ð±ÑÐ°Ð±Ð¾ÑÐºÑ ÑÐºÑÐ¿ÐµÑÐ¸Ð¼ÐµÐ½ÑÐ°Ð»ÑÐ½ÑÑ Ð´Ð°Ð½Ð½ÑÑ Ð¾ÑÑÑÐµÑÑÐ²Ð»ÑÐ»Ð¸ Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð¿Ð°ÐºÐµÑÐ° Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼: Microsoft word, Microsoft Excel. Ð ÑÐ°Ð¼ÐºÐ°Ñ Ð´Ð°Ð½Ð½Ð¾Ð³Ð¾ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ ÑÐµÑÐ°Ð»Ð¸ÑÑ ÑÐ»ÐµÐ´ÑÑÑÐ¸Ðµ Ð·Ð°Ð´Ð°ÑÐ¸: 1) ÐÑÐ±Ð¾Ñ Ð¾Ð±ÑÐµÐºÑÐ¾Ð² Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ: Bacillus velezensis Ð¸ Ð¶Ð¼ÑÑ ÐºÑÐ°ÑÐ½Ð¾Ð¹ Ð¼Ð°Ð»Ð¸Ð½Ñ. 2) ÐÑÐ»ÑÑÐ¸Ð²Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ðµ Bacillus velezensis Ð½Ð° Ð¶Ð¼ÑÑÐµ ÐºÑÐ°ÑÐ½Ð¾Ð¹ Ð¼Ð°Ð»Ð¸Ð½Ñ Ð² ÑÐµÐ¹ÐºÐµÑÐµ-Ð¸Ð½ÐºÑÐ±Ð°ÑÐ¾ÑÐµ (INFORS, Ð¨Ð²ÐµÐ¹ÑÐ°ÑÐ¸Ñ). 3) ÐÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ðµ Ð³Ð¸Ð´ÑÐ¾Ð»Ð¸ÑÐ¸ÑÐµÑÐºÐ¾Ð³Ð¾ Ð´ÐµÐ¹ÑÑÐ²Ð¸Ñ Ð±Ð°ÐºÑÐµÑÐ¸Ð°Ð»ÑÐ½Ð¾Ð³Ð¾ Ð¸Ð·Ð¾Ð»ÑÑÐ° Bacillus velezensis Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð¼ÐµÑÐ¾Ð´Ð¸Ðº ÐÐÐ¡Ð¢Ð¾Ð². 4) ÐÐ·Ð¼ÐµÐ½ÐµÐ½Ð¸Ðµ Ð¼ÐµÑÐ¾Ð´Ð¸ÐºÐ¸ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ ÑÐµÐ»Ð»ÑÐ»Ð¾Ð»Ð¸ÑÐ¸ÑÐµÑÐºÐ¾Ð¹ Ð°ÐºÑÐ¸Ð²Ð½Ð¾ÑÑÐ¸. ÐÐ°Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð±ÑÐ»Ð° Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð° Ð½Ð° Ð±Ð°Ð·Ðµ ÐÑÐµÑÐ¾ÑÑÐ¸Ð¹ÑÐºÐ¾Ð³Ð¾ Ð½Ð°ÑÑÐ½Ð¾- Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°ÑÐµÐ»ÑÑÐºÐ¾Ð³Ð¾ Ð¸Ð½ÑÑÐ¸ÑÑÑÐ° Ð¿Ð¸ÑÐµÐ²ÑÑ Ð´Ð¾Ð±Ð°Ð²Ð¾Ðº - ÑÐ¸Ð»Ð¸Ð°Ð»Ð° Ð¤ÐµÐ´ÐµÑÐ°Ð»ÑÐ½Ð¾Ð³Ð¾ Ð³Ð¾ÑÑÐ´Ð°ÑÑÑÐ²ÐµÐ½Ð½Ð¾Ð³Ð¾ Ð±ÑÐ´Ð¶ÐµÑÐ½Ð¾Ð³Ð¾ Ð½Ð°ÑÑÐ½Ð¾Ð³Ð¾ ÑÑÑÐµÐ¶Ð´ÐµÐ½Ð¸Ñ "Ð¤ÐµÐ´ÐµÑÐ°Ð»ÑÐ½ÑÐ¹ Ð½Ð°ÑÑÐ½ÑÐ¹ ÑÐµÐ½ÑÑ Ð¿Ð¸ÑÐµÐ²ÑÑ ÑÐ¸ÑÑÐµÐ¼ Ð¸Ð¼. Ð.Ð. ÐÐ¾ÑÐ±Ð°ÑÐ¾Ð²Ð°" Ð ÐÐ, Ð³Ð´Ðµ Ð¿ÑÐ¾Ð²Ð¾Ð´Ð¸Ð»Ð¸ ÐºÑÐ»ÑÑÐ¸Ð²Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ðµ Bacillus velezensis Ð¸ Ð¸Ð·ÑÑÐ°Ð»Ð¸ Ð³Ð¸Ð´ÑÐ¾Ð»Ð¸ÑÐ¸ÑÐµÑÐºÐ¸Ð¹ Ð¿ÑÐ¾ÑÐ¸Ð»Ñ. Ð ÑÐµÐ·ÑÐ»ÑÑÐ°ÑÐµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð±ÑÐ»Ð¾ ÑÑÑÐ°Ð½Ð¾Ð²Ð»ÐµÐ½Ð¾, ÑÑÐ¾ Bacillus velezensis Ð¾Ð±Ð»Ð°Ð´Ð°ÐµÑ ÑÐ»Ð°Ð±Ð¾Ð¹ Ð»Ð¸Ð¿Ð¾Ð»Ð¸ÑÐ¸ÑÐµÑÐºÐ¾Ð¹ (1,99 ÐµÐ´. ÐÐ¡/ÑÐ¼3) Ð¸ ÑÐµÐ»Ð»ÑÐ»Ð¾Ð»Ð¸ÑÐ¸ÑÐµÑÐºÐ¾Ð¹ Ð°ÐºÑÐ¸Ð²Ð½Ð¾ÑÑÑÑ (437,50 Â±146,05 ÐµÐ´/Ð³), Ð° ÑÐ°ÐºÐ¶Ðµ Ð¿ÑÐ¸ ÐºÑÐ»ÑÑÐ¸Ð²Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ð¸ Ð¿Ð¾ÑÑÐµÐ±Ð»ÑÑÑ Ð±ÐµÐ»Ð¾Ðº Ð¸Ð· ÑÑÐ±ÑÑÑÐ°ÑÐ°, Ð² ÐºÐ°ÑÐµÑÑÐ²Ðµ Ð¸ÑÑÐ¾ÑÐ½Ð¸ÐºÐ° Ð°Ð·Ð¾ÑÐ°. ÐÑÐ»Ð¾ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¾ Ð²Ð»Ð¸ÑÐ½Ð¸Ðµ ÑÐµÐ¼Ð¿ÐµÑÐ°ÑÑÑÐ½Ð¾Ð³Ð¾ ÑÐµÐ¶Ð¸Ð¼Ð° Ð½Ð° ÑÐ²Ð¾Ð¹ÑÑÐ²Ð° Ð¼Ð°Ð»Ð¸Ð½Ð¾Ð²Ð¾Ð³Ð¾ Ð¶Ð¼ÑÑÐ° Ð¿ÑÐ¸ ÑÑÐµÑÐ¸Ð»Ð¸Ð·Ð°ÑÐ¸Ð¸. Ð¢Ð°Ðº, Ð²ÑÑÐ²Ð»ÐµÐ½Ð¾, ÑÑÐ¾ Ð¿ÑÐ¸ ÑÐµÐ¼Ð¿ÐµÑÐ°ÑÑÑÐµ Ð¿ÑÐµÐ´Ð²Ð°ÑÐ¸ÑÐµÐ»ÑÐ½Ð¾Ð¹ Ð¾Ð±ÑÐ°Ð±Ð¾ÑÐºÐ¸ Ð¼Ð°Ð»Ð¸Ð½Ð¾Ð²Ð¾Ð³Ð¾ Ð¶Ð¼ÑÑÐ° 121Â°C Ð¸Ð½Ð°ÐºÑÐ¸Ð²Ð¸ÑÑÑÑÑÑ Ð¿ÑÐ°ÐºÑÐ¸ÑÐµÑÐºÐ¸ Ð²ÑÐµ Ð¿ÑÐµÐ´ÑÑÐ°Ð²Ð¸ÑÐµÐ»Ð¸ Ð¼Ð¸ÐºÑÐ¾Ð±Ð¸Ð¾ÑÑ ÑÑÑÑÑ; Ð¾Ð±ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð½Ð¾Ðµ ÑÐ°ÐºÐ¸Ð¼ Ð¾Ð±ÑÐ°Ð·Ð¾Ð¼ ÑÑÑÑÐµ, Ð¿Ð¾-Ð²Ð¸Ð´Ð¸Ð¼Ð¾Ð¼Ñ, Ð¸Ð¼ÐµÐµÑ ÑÐ¾ÑÑÐ°Ð² ÑÑÐ±ÑÑÑÐ°ÑÐ¾Ð², Ð¿ÑÐµÐ´Ð¿Ð¾ÑÑÐ¸ÑÐµÐ»ÑÐ½ÑÐ¹ Ð´Ð»Ñ Ð½Ð°ÐºÐ¾Ð¿Ð»ÐµÐ½Ð¸Ñ Ð±Ð¸Ð¾Ð¼Ð°ÑÑÑ Ð°Ð±Ð¾ÑÐ¸Ð³ÐµÐ½Ð½ÑÐ¼ Ð¸Ð·Ð¾Ð»ÑÑÐ¾Ð¼ Bacillus velezensis Ð½Ð° ÑÑÑÑÐµ, Ð¸Ð· ÐºÐ¾ÑÐ¾ÑÐ¾Ð³Ð¾ ÐµÐ³Ð¾ Ð²ÑÐ´ÐµÐ»Ð¸Ð»Ð¸, Ð¸ Ð¿ÑÐ¾ÑÐ²Ð»ÐµÐ½Ð¸Ñ Ð³Ð¸Ð´ÑÐ¾Ð»Ð¸ÑÐ¸ÑÐµÑÐºÐ¾Ð¹ Ð°ÐºÑÐ¸Ð²Ð½Ð¾ÑÑÐ¸.
description: This work is devoted to the study of the hydrolytic profile of the bacterial isolate. More specifically, the cellulolytic and lipolytic activity of Lowry protein was studied. When writing the literary review, databases such as: eLibrary were used.RU and CrossMark. Statistical processing of experimental data was carried out using a software package: Microsoft word, Microsoft Excel. Within the framework of this study, the following tasks were solved: 1) Selection of research objects: Bacillus velezensis and red raspberry cake. 2) Cultivation of Bacillus velezensis on red raspberry cake in a shaker incubator (INFORS, Switzerland). 3) Studies of the bacterial isolate of Bacillus velezensis using GOST standards. 4) Changing the methodology of the study of cellulolytic activity. This work was carried out on the basis of the All-Russian Scientific Research Institute for Food Additives - branch of the Federal State budgetary scientific institution "V.M. Gorbatov Federal Scientific Center for Food Systems" of the Russian Academy of Sciences, where Bacillus velezensis was cultivated and the hydrolytic profile was studied. As a result of the study, it was found that Bacillus velezensis has weak lipolytic (1.99 u. l/cm3) and cellulolytic activity (437.50Â±146.05 u/g), and also uses protein from the substrate as a nitrogen source during cultivation. The influence of temperature conditions on the properties of raspberry cake during sterilization was investigated. Thus, it was found that at a pre-treatment temperature of raspberry cake of 121Â°C, almost all representatives of the microbiota of the raw material are inactivated; raw materials processed in this way apparently have a composition of substrates that is preferable for the accumulation of biomass by the native isolate of Bacillus velezensis on the raw materials from which it was isolated and the manifestation of hydrolytic activity.