Food Processing: Techniques and Technology Food Processing: Techniques and Technology Техника и технология пищевых производств 2074-9414 2313-1748 84660 10.21603/2074-9414-2024-2-2504 ОРИГИНАЛЬНАЯ СТАТЬЯ ORIGINAL ARTICLE ОРИГИНАЛЬНАЯ СТАТЬЯ Native Microbiota of Rapeseed Cake as Potential Source of Industrial Producers Исследование нативной микробиоты рапсового жмыха – потенциального источника промышленных продуцентов https://orcid.org/0000-0002-1786-0061 Свердлова Ольга Петровна Sverdlova Olga P. https://orcid.org/0009-0007-9006-5201 Подшивалова Елизавета Валерьевна Podshivalova Elizaveta V. https://orcid.org/0000-0002-4208-9299 Шарова Наталья Юрьевна Sharova Natalya Yu. https://orcid.org/0000-0002-0630-7658 Белова Дарья Дмитриевна Belova Daria D. antonina-daria@mail.ru Всероссийский научно-исследовательский институт пищевых добавок Санкт-Петербург Россия All-Russian Research Institute for Food Additives Saint Petersburg Russian Federation Национальный исследовательский университет ИТМО Санкт-Петербург Россия ITMO University Saint Petersburg Russian Federation Всероссийский научно-исследовательский институт пищевых добавок Санкт-Петербург Россия All-Russian Research Institute for Food Additives Saint Petersburg Russian Federation Национальный исследовательский университет ИТМО Санкт-Петербург Россия ITMO University Saint Petersburg Russian Federation Всероссийский научно-исследовательский институт пищевых добавок Санкт-Петербург Россия All-Russian Research Institute for Food Additives Saint Petersburg Russian Federation 03 07 2024 03 07 2024 54 2 245 260 05 12 2023 06 02 2024 https://fptt.ru/en/issues/22705/22652/

В России активно развивается производство рапсового масла, основным побочным продуктом которого является жмых. Богатый химический состав и доступность делают рапсовый жмых перспективным источником питательных веществ, его можно использовать для культивирования микроорганизмов и получения с помощью них ценных биологически активных соединений и продуктов с улучшенной питательной ценностью. Целью работы являлось исследование нативной микробиоты рапсового жмыха в условиях повышенной влажности, морфологическая характеристика выделенных микроорганизмов и определение их таксономической принадлежности до рода при помощи NGS-секвенирования. Объектами исследования являлись рапсовый жмых и колонии микроорганизмов, выделенные в процессе его ферментации. Для выделения представителей нативной микробиоты рапсового жмыха провели 2, 5, 7 и 9-суточную ферментацию глубинным способом. Для получения микробных изолятов применили метод поверхностного и глубинного культивирования на плотной и жидких питательных средах соответственно. Метагеномный анализ таксономического состава микробиоты проводили с помощью секвенирования на платформе Illumina. Выявили 16 типов колоний по их морфологии. Колонии с морфологией 1, 3, 8, 12 и 13 являлись преобладающими для всех суток ферментации, что позволяет сделать вывод о их росте при жидкофазной ферментации на рапсовом жмыхе в качестве изолятов. При помощи метагеномного анализа суспензии рапсового жмыха обнаружили присутствие более 28 родов бактерий. Наибольшее процентное содержание пришлось на бактерии родов Weisella (до 45,8 % на 2-е сутки), Acinetobacter (до 40,6 % на 7-е сутки), Lactobacillus (до 15,7 % на 5-е сутки), Leuconostoc (до 15,1 % на 7-е сутки), Enterococcus (до 14,6 % на 5-е сутки) и Paenibacillus (до 16,3 % на 9-е сутки). Полученные изоляты представляют интерес в качестве промышленных продуцентов полезных метаболитов (ферментов, пигментов, органических кислот и др.). Дальнейшая работа будет направлена на идентификацию микроорганизмов для определения их видовой принадлежности. Это позволит выявить их полезные характеристики и подобрать оптимальные условия культивирования.

Rapeseed oil production is very active in Russia. Its main by-product is cake: its chemical composition and availability make it an excellent source of nutrients in microbial cultivation to be used as biologically active compounds or as part of functional products. The research objective was to study the native microbiota of rapeseed cake under conditions of high humidity, as well as to describe the morphology of isolated microorganisms and determine their genera by NGS sequencing. The study featured rapeseed cake and microbial colonies isolated after 2, 5, 7, and 9 days of fermentation. The microbial isolates were obtained by the method of surface and deep cultivation on solid and liquid nutrient media, respectively. The metagenomic analysis of the microbial taxonomy involved sequencing on the Illumina platform. The experiment revealed 16 types of colonies with different morphology. Colonies with morphology 1, 3, 8, 12, and 13 were predominant for all fermentation periods, which means that they grew as isolates during the liquid-phase fermentation. The metagenomic analysis revealed at least 28 genera of bacteria in the rapeseed cake suspensions. The highest percentage belonged to Weisella (≤ 45.8% on day 2), Acinetobacter (≤ 40.6% on day 7), Lactobacillus (≤ 15.7% on day 5), Leuconostoc (≤ 15.1% on day 7), Enterococcus (≤ 14.6% on day 5), and Paenibacillus (≤ 16.3% on day 9). The obtained isolates could be of interest as industrial producers of useful metabolites, e.g., enzymes, pigments, organic acids, etc. Further research will identify the microbial species, their useful properties, and optimal cultivation conditions.

 Рапс жмых отходы пищевых производств нативная микробиота ферментация микроорганизмы-продуценты Rapeseed cake food production waste native microbiota ferm entation microorganisms-producers Исследования проведены по теме FGUS-2022-0003 в рамках государственного задания № 075-01190- 22-00 Всероссийского научно-исследовательского института пищевых добавок (ВНИИПД). The research was part of FGUS-2022-0003 research topic, State Assignment No. 075-01190-22-00 to the All-Russian Research Institute for Food Additives (VNIIPD).

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