Institute of Fermentation Technology And Microbiology

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Scientific Activities

  • Physiology, metabolism and pure culture collection of industrial microorganisms.
  • Genome modification and characteristics of microorganisms of biotechnological importance.
  • Improvement of production technology of fermented drinks and fermented bread.
  • Biologically active substances in food obtained by directional fermentation.
  • Immobilization of microorganisms with fermentative abilities.
  • Improvement of bakery yeast technology, ethanol production and industrial waste waters treatment.
  • Application of biological processes in utilization of industrial gaseous and liquid by products.

Service Activities

  • Microorganisms’ identification and diagnostic (bacteria, yeast, moulds).
  • Microbiological analysis of food, production lines, packaging, environment.
  • Industrial strains improvement.
  • Pure culture collection of industrial microorganisms LOCK 105.
  • Consulting and expertising in yeast technology, winemaking, brewing, baking and distilling industry.
  • Developing recipes wine products.
  • Chemical analysis of beer, wine and spirit.
  • Fermentation technology of peacemaking expertise.
  • Technology and control of wastes utilisation, design of wastewater treatment plant.
  • Training courses and seminars for industry, postgraduate study.

Research activity

  • Lactic acid bacteria – physiology, metabolism, nutritional requirements, strain heterogeneity, modelling of mixed cultures, starters for fermented foods, bacteriocins. Probiotic bacteria Lactobacillus and Bifidobacterium, prebiotics and synbiotics.
  • Transposons and plasmids in lactic acid bacteria and their role in metabolism and strain heterogeneity. Microbiology of fermented food, food bio-preservation, bacteriocins. Food microbiology, modern methods in microbiological analysis of food. Pathogenic microorganisms in food and natural environment.
  • Moulds physiology and metabolism. Organic acid biosynthesis. Microbiology in sugar industry. Microbiology of chilled food.
  • Microbial corrosion of technical materials awakened by micro-organisms. Mycology of costruction. Disinfectants and disinfection in industry. Wine yeast, metabolism of sulphur compounds in wine yeasts, temperature profile of yeast. Metabolism of L-malic acid. Osmotolerant yeast. Yeast ?-glucosidase and its influence on the poliphenolic compounds in wines. Biotechnological stability of yeast starter cultures for wine industry. Microbiology of cosmetic and herb products. Antimicrobial activity of essential oils and plant extracts. Natural food stabilizers. Microflora of packages used for food products.
  • Monitoring and control of industrial microorganisms cultures. Improvement of industrial microorganisms’ strains by conventional and genetic engineering techniques. Optimization of the conditions of the physico-chemical processes of industrial biosynthesis. Maintaining a collection of pure cultures of microorganisms LOCK 105, development and conducting a computerized database of strains collection, assessment of the value of the preservation methods for a variety of microorganisms.
  • Sour dough biocenosis, coexistence of Lactobacillus and Saccharomyces communities. Preservation of bakery starter cultures in lyophilised form. Technology of traditional and gluten-free fermented bread. Functional food.
  • Enrichment of bacteria-yeast and plant biomass in organic forms of selenium. Selenium supplementation in fermented food. Anti-nutritional ingredients in food of plant-origin.
  • Antioxidant activity of fruit musts and wine, synergism of antioxidant activity of poliphenols and vitamins. Wasteless production of fruit wines. Urethans and biogenic amines in wine. Stability of fruit concentrates.
  • Non-foaming mutants of brewing yeast. Biogenic amines in beer and brewing raw materials. Immobilisation of industrial microorganisms. Aldehyde dehydrogenase in biogenic amines metabolism and biological ethanol oxidation in mammals.
  • Optimization of baker’s and fodder yeast production. Processing control in yeast industry. Carbohydrates accumulation in yeast cells. Biotin independent strains of baker’s yeast. Distillery’s raw materials – ways of conversion into ethanol. Using of fruits in vodkas production. By-products in ethanolic fermentation. Raw spirits purification.
  • Aerobic and anaerobic waste treatment. Wastes utilisation by means of activated sludge. Stabilization of excessive sludges. Assessment of microflora in processes of wastes biodegradation. Technology and control of wastes utilisation. Water-sewage management in industrial plants.