Arbuscular mycorrhizal fungi activity in the rhizosphere of tree seedlings subjected to residual herbicides

Trees occurring on the margins of agricultural areas can mitigate damage from residual herbicides. Rhizospheric microbial activity associated with trees is one of the main remedial capacity indicators. The objective of this study was to evaluate the rhizospheric microbiological activity in tree species subjected to the herbicides atrazine and sulfentrazone via the rhizosphere. The experiment was designed in four blocks and a 6 × 3 factorial scheme. The first factor consisted of six tree species from Brazil and the second of atrazine, sulfentrazone, and water solutions. Four herbicide applications were performed via irrigation. The total dry mass of the plants, mycorrhizal colonization, number of spores, basal respiration of the rhizospheric soil, and survival rate of bioindicator plants after phytoremediation were determined. Trichilia hirta had higher biomass when treated with atrazine and sulfentrazone. Herbicides decreased the microbial activity in Triplaris americana and did not affect the microbiological indicators of Myrsine gardneriana, Schizolobium parahyba, and Toona ciliata. Fewer bioindicator plants survived in soil with Triplaris americana and sulfentrazone. Microbiological indicators were influenced in different ways between species by the presence of herbicides in the rhizosphere.

Research of microstructure and microbiological indicators of pasta products from non-traditional raw materials

Modern trends in the development of pasta production are based on the use of starch-containing raw materials for the production of medicinal and preventive pasta products. In this connection, an important observation is the state of protein and starch in pasta flour, which can be achieved by electron microscopy of the microstructure of macaroni products. Therefore, the study of microstructures and microbiological indicators of pasta from non-traditional raw materials will be relevant. The practical value of the research is characterized by improved consumer properties of pasta made from non-traditional raw materials. The novelty of the research is the development of scientific and technological bases for the production of pasta from non-traditional polycereal raw materials. The results obtained: the analysis of the obtained electronic micro-drawings showed that the microstructure of pasta from non-traditional raw materials corresponds to the standards in comparison with the control sample. The following types of mycotoxins were found in pasta from non-traditional raw materials in permitted quantities: aflatoxin B1, aflatoxin M1, zearalenone, deoxynivalenol, ochratoxin A, fumonisin, patulin, T-2. For example, the amount of zearalenone (mg/kg): in pasta according to recipe No. 1 – 0.0637, according to recipe No. 2 – 0.0251 and according to recipe No. 3 – 0.0758; in flour raw materials – according to recipe No. 1 – 0.1485, according to recipe No. 2 – 0.0261 and according to recipe No. 3 – 0.2.

SAFETY OF PAPER PACKAGING MATERIALS WITH POLYMER COATINGS

Background. Packaging materials that are intended for contact with food are subject to the strictest requirements for their safety. When choosing packaging material for such products, first of all it is necessary to ensure the required level of sanitary and hygienic characteristics. The aim of the study is to assess the safety of moisture-resistant waterproof and moisture-resistant and water-resistant waterproof PPM (paper packaging materials) with a polymer coating. Materials and methods.The object of the study is PPM, made by processing the base paper with coatings based on PVA (polyvinyl alcohol) and PAAEX (polyamidamine-pichlorohydrin). The safety of the developed packaging materials was assessed by organoleptic and physicochemical methods for the presence of foreign tastes and odors, the level of migration of vinyl acetate and epichlorohydrin, the content of zinc, lead, cadmium and microbiological indicators by standard methods. Results. Packaging paper must meet the requirements of current regulations in terms of quality, and its use is allowed subject to compliance with state sanitary norms. Studies of organoleptic characteristics of extracts of paper packaging materials did not reveal the presence of foreign tastes and odors. Determination of the amount of migration of harmful substances, namely vinyl acetate and epichlorohydrin, showed that the transition of the components of the solutions, which are impregnated with paper materials is within acceptable limits. The content of zinc and lead was 25 and 3 times less than the maximum allowed by regulations. The microbiological parameters of the developed paper packaging materials meet the regulatory requirements and allow their use for food packaging. Conclusion. Developed new types of paper packaging materials on the level of migration of toxic compounds (vinyl acetate, epichlorohydrin), heavy metal content and microbiological indicators meet the requirements for packaging both food and non-food products of pharmaceutical, medical, cosmetic and other industries.

Development of the technology of production of cheese ‘Suluguni’ for farms

The aim of the research is the development of a technology for the production of ‘Suluguni’ cheese for farms from milk of cows. Investigations of the chemical composition and physicochemical properties of cows’ milk were carried out using by ultrasonic method. It was found that the mass fraction of protein in milk is 3.19±0.02%, fat is from 4.32±0.06% to 5.07±0.08%. For the production of cheese, milk was standardized. The protein content in normalized milk is 3.37±0.02%, fat - 2.84±0.03%. The ratio of the mass fraction of protein and fat in normalized milk was 1.00:1.19. It was found that the milk of cows meets the requirements for raw materials for the production of cheese. We have developed a technology for the production of brine cheese ‘Suluguni’, which consists of the following operations: receiving milk, preparing milk for making cheese, fermenting, curdling and processing the curd, setting grain, drying, cheddaring, melting, forming a cheese head, salting, storing, transportation and sale of products. Cheese meets the requirements for organoleptic, physicochemical and microbiological indicators. The research results make it possible to recommend to farms the technology for the production of ‘Suluguni’ cheese with cheddaring and thermomechanical processing of the cheese mass.

Biological activity of meadow-chernozem and sod-taiga permafrost soils of the Yeravninsky basin

The biological and biochemical parameters of two types of permafrost soils of the Yeravninsky basin (the carbon content of the microbial mass, different groups of microorganisms, protease, catalase and the intensity of cellulose decomposition) were studied, depending on the water-thermal properties and the type of soil formation. It is established that permafrost soils do not have an optimal combination of potential and real (actual) enzymatic activity. It is also noted that the acidic reaction of the soil solution and the low availability of nutrients in sod-taiga soils increases the development of fungal microflora. The most significant soil-ecological factor that determines the microbiological activity of meadow-chernozem and sod-taiga permafrost soils is humidity, as evidenced by a direct correlation. In turn, these microbiological indicators can be used for diagnostic assessment of the biological state of soils, and also, along with other soil properties, should be taken into account when developing methods to increase the productivity of existing hayfields and pastures on them.

Microbiological indicators for assessing the ecological status of freshwater lakes in Buryatia

Possible complex approaches for assessing the condition of freshwater lakes using data on microbial diversity, obtained by high-throughput sequencing, were considered. The structural features of microbial communities, associated with increased anthropogenic impact, have been revealed. We identified some microbial taxa, which can be considered as indicators of the environmental status of freshwater bodies.

Microbiological Indicators of Meadow-Brown Soils of Natural Cenoses

The article presents data on microbiological indicators of meadow-brown soils of semi-humid subtropics of the Lenkoran region. Meadow-brown soils are typical representatives of a number of hydromorphic soils of Azerbaijan. These soils are formed under sparse forests and shrub plantations with well-developed herbage. The soil-forming rocks are deluvial-proluvial deposits of clay composition. The influence of groundwater and surface runoff on soil formation is periodic. In the described soils, biological processes, including the activity of microorganisms, take place at moderate moisture level (10–25%) and temperature (18–23 °C). The paper presents a comparative analysis of the total number of microorganisms (in a layer of 0–50 cm) between typical meadow-brown, meadow-brown leached, meadow-gray-brown and gray-earth-meadow soils. We have shown changes in the total amount of microbiota for individual horizons of meadow-brown soils. Changes in the quantitative indicators of the microbiota of the studied soils also affect their overall biogenicity. A close relationship has been established between humus and the number of microorganisms. As the humus decreases in individual horizons, an adequate decrease in the number of microbiota is noted. If in 0–5 cm, 5–10 cm, 10–15 cm layers the amount of microbiota varied between 6,13–5,83–4,81 million per gram of soil, then in deeper layers of 15–20 cm, 20–25 cm, 30–40 cm, 35–50 cm, their number gradually decreases to 3,9–3,10–2,65–1,81–1,52 million per gram of soil.

PROSPECTS FOR THE DEVELOPMENT OF HEALTH TOURISM ON LAKE RAY IN THE ALMATY REGION OF THE REPUBLIC OF KAZAKHSTAN

Lake Ray is a unique natural object of the Republic of Kazakhstan. It is located in the Balkhash depression of the Almaty region. The waters of the lake are characterized by a peculiar hydrochemical and mineral composition, which can be used for various types of health tourism and recreation. The study aimed to show scientifically substantiated therapeutic and health-improving attractiveness of the territory of lake basins, to attract investment in the development of tourism. This study presents the physicochemical and spectral analysis of water and therapeutic mud. Organoleptic characteristics (color, odor, consistency, structure) and sanitary and microbiological indicators of the declared sample of mud, physical and chemical indicators of the declared sample of water have been determined. The results indicated that the physicochemical composition of water and brine met the regulatory sanitary and epidemiological requirements and could be used in stationary medical institutions and physiotherapy. Lake Ray in the Republic of Kazakhstan has a unique variety of hydromineral recreational resources.

Production of baby curds based on cow and goat milk with fillers

Молочная продукция является одним из основных источников питания для детей. В молоке есть все питательные компоненты, необходимые для них. В мире два основных современных тренда в изменении состава молока-сырья - увеличение белка и снижение содержания кальция, который необходим детям для развития. При производстве молочной продукции, в частности творожков, нельзя использовать химические вещества, содержащие кальций. Однако есть возможность увеличения кальция за счет добавления в коровье молоко козьего, в котором больше кальция и витамина А. В связи с этим целью данной работы является разработка рецептуры детского творожка из коровьего и козьего молока с фруктово-ягодным наполнителем. В работе приведена оценка смешанного коровьего с козьим молока, разработана рецептура, произведен творожок с фруктово-ягодным наполнителем и оценено качество сырья и готовой продукции по органолептическим, физико-химическим и микробиологическим показателям. Dairy products are one of the main sources of nutrition for children. Milk contains all the nutritional components necessary for them. There are two main modern trends in the world in changing the composition of raw milk - an increase in protein and a decrease in calcium, which is necessary for children to develop. In the production of dairy products, in particular curds, you must not use chemicals containing calcium. However, it is possible to increase calcium due to the addition of goat's milk to cow's milk, which contains more calcium and vitamin A. In this regard, the purpose of this work is to develop a recipe for baby curd from cow and goat milk with fruit and berry filling. The paper provides an assessment of mixed cow's milk with goat, developed a recipe, produced curd with fruit and berry filling and assessed the quality of raw materials and finished products in terms of organoleptic, physicochemical, and microbiological indicators.