Orally delivered probiotics must survive transit through harsh environments during gastrointestinal (GI) digestion and be delivered and released into the target site. The aim of this work was to evaluate the survivability and delivery of gel-encapsulated Lactobacillus rhamnosus GG (LGG) to the colon. New hybrid symbiotic beads alginate/prebiotic pullulan/probiotic LGG were obtained by the extrusion method. The average size of the developed beads was 3401 µm (wet), 921 µm (dry) and the bacterial titer was 10⁹ CFU/g. The morphology of the beads was studied by a scanning electron microscope, demonstrating the structure of the bacterial cellulose shell and loading with probiotics. For the first time, we propose adding an enzymatic extract of feces to an artificial colon fluid, which mimics the total hydrolytic activity of the intestinal microbiota. The beads can be digested by fecalase with cellulase activity, indicating intestinal release. The encapsulation of LGG significantly enhanced their viability under simulated GI conditions. However, the beads, in combination with the prebiotic, provided greater protection of bacteria, enhancing their survival and even increasing cell numbers in the capsules. These data suggest the promising prospects of coencapsulation as an innovative delivery method based on the inclusion of probiotic bacteria in a symbiotic matrix.

The increasing environmental challenges facing modern agriculture necessitate development of sustainable, eco-friendly alternatives to chemical inputs. This study aimed to isolate and characterize rhizophilic bacterial strains from the rhizosphere of the maize hybrid Turan 480 SV (Zea mays L.), with a focus on their plant growth-promoting and biocontrol traits. A total of 23 bacterial isolates were obtained, including 15 Gram-negative and 8 Gram-positive strains. Among these, three strains—CR14, CR18 and CR22—were selected for detailed analysis. All three demonstrated significant indole-3-acetic acid (IAA) production, phosphate and zinc solubilization, nitrogen fixation and antifungal activity. CR14 synthesized 56.01 mg L⁻¹ of IAA and demonstrated the highest zinc solubilization, while CR18 exhibited superior phosphate solubilization and protease activity. CR22 produced the highest IAA (61.46 mg L⁻¹) and demonstrated strong cellulase and amylase activity. In antagonism tests, CR14 suppressed Alternaria alternata with an 80 mm inhibition zone, while CR18 and CR22 effectively inhibited both A. alternata and Fusarium graminearum. Phylogenetic analysis based on 16S rRNA sequencing identified CR18 as Serratia quinivorans, CR14 as Pantoea agglomerans and CR22 as Pantoea sp. The functional diversity of rhizobacteria holds promise as bioinoculants for enhancing maize growth and protecting against soil-borne pathogens in sustainable agriculture.

На сегодняшний день проблема разработки кисломолочных продуктов из кобыльего молока с повышенной пищевой и биологической ценностью, максимальной усвояемостью и максимально адаптированных по своему химическому составу недостаточно исследована. Остаются до конца неизученными вопросы влияния различных микроорганизмов на сбраживающую способность молока, оценка внесения различных пищевых добавок (загустителей, наполнителей, ароматизаторов) на степень образования сгустка, реологические и физико-химические показатели продукта. Изучение основных подходов к разработке новых функциональных продуктов на основе сухого кобыльего молока позволяет расширить и дополнить имеющиеся технологические приемы использования данных сырьевых источников для правильного питания. Актуальность проводимой работы связана также с отсутствием эффективных функциональных продуктов на основе сухого кобыльего молока. Впервые на основе изучения динамики биохимических, микробиологических и органолептических показателей обоснованы параметры технологических режимов переработки сухого кобыльего молока в кисломолочный продукт с высокой массовой долей сухого вещества - йогурт. Обогащение восстановленного сухого кобыльего молока 7,5% сухим обезжиренным коровьим молоком позволило получить молочную основу с массовой долей сухих веществ: 15,7%, белков - 3,9% и жира - 2,8% при кислотности 20°Т. Определен оптимальный режим ферментации молочной основы - 38-39оС в течение 6 часов. Для стабилизации и улучшения текстуры йогурта впервые использован пуллулан. Подобрана оптимальная концентрация стабилизатора равная 1% от массы сырья. Пробиотические микрокапсулы пуллулан-бактериальная целлюлоза, содержащие Lactobacillus rhamnosus GG, впервые использованы в технологии создания обогащенного пробиотиками ферментированного продукта на основе сухого кобыльего молока. Currently, there is a lack of sufficient research on developing fermented milk products from mare's milk with increased nutritional and biological value, maximum digestibility, and optimal chemical composition. Important aspects such as the influence of microorganisms on milk fermentation, the effect of food additives (such as thickeners, fillers, and flavorings) on clot formation and the rheological and physico-chemical properties of the product are still unexplored. Studying new approaches to the development of functional products based on mare's milk powder can expand and complement existing technological methods for using this raw material in proper nutrition. This work is also relevant due to the absence of effective functional products based on dry mare's milk. For the first time, in this study, the parameters of technological regimes for processing dried mare's milk into a fermented milk product - yogurt with a high mass fraction of dry matter, were substantiated. Enrichment of reconstituted dry mare's milk with 7.5% dry skimmed cow's milk allowed us to obtain a milk base with a mass fraction of solids: 15.7%, proteins - 3.9%, and fat - 2.8%, with an acidity of 20°T. The optimal fermentation mode of the milk base was determined - 38-39 °C for 6 hours. Pullulan was used for the first time to stabilize and improve the texture of yogurt. The optimal concentration of the stabilizer was found to be 1% by weight of the raw material. Pullulan-bacterial cellulose probiotic microcapsules containing Lactobacillus rhamnosus GG were used for the first time in the technology of creating a fermented product enriched with probiotics based on dry mare's milk. mare's milk powder, pullulan, yogurt, bacterial cellulose, microencapsulation.

In the context of global restrictions on the use of antibiotics in poultry farming, alternative approaches to disease prevention and productivity enhancement are of particular importance, among which probiotics occupy a leading place. The present study is aimed at screening and comprehensive characterization of Bacillusstrains with antagonistic and enzymatic activity for their further use as probiotic additives in poultry feed. As a result of isolation from samples of chicken manure, soil and gastric contents of chickens, isolates of spore-forming bacteria were obtained. Primary phenotypic selection included assessment of colony morphology and Gram staining. Antagonistic activity was assessed against 13 pathogenic microorganisms, including Escherichia coli, Salmonellaspp., Staphylococcus aureus, Proteusspp., Pseudomonas aeruginosaand Candida albicans. Based on the results of tests using the perpendicular streak and agar diffusion method, three most active strains were selected: P-1, Zh-2 and A-12. Strain A-12 also showed high proteolytic and cellulolytic activity. A Python script was used to quantitatively assess the enzymatic activity, allowing for a comparison of lysis zones and cellulose degradation levels. The safety of the strains was confirmed in vitro. Genotypic identification revealed a high degree of similarity with Bacillus subtilis. Due to the combination of antimicrobial and enzymatic properties, strain A-12 is a promising candidate for the development of a probiotic feed additive in poultry farming

Improving grain nutritional quality without reducing yield remains a major challenge in wheat breeding. This study aimed to identify advanced mutant lines of spring wheat with enhanced grain protein, iron (Fe), and zinc (Zn) contents combined with reduced phytate levels to improve mineral bioavailability. Mutant lines were developed from the spring wheat cultivar Zhenis using gamma irradiation (100 and 200 Gry) and evaluated for yield-related traits, grain morphometry, and nutritional parameters. Significant phenotypic and genetic variation was observed among the M₅ mutant lines. Grain protein content ranged from 13.23% to 15.63%, and 46.7% of the lines showed significantly higher protein levels than the parent cultivar. Likewise, 43.3% of the mutant lines showed increases in grain iron and zinc contents of up to 3.4- and 2.94-fold, respectively, compared to the control. Phytate-to-mineral molar ratios were significantly reduced, indicating improved mineral bioavailability. Correlation analysis revealed positive associations between micronutrient accumulation and grain morphometric traits, particularly grain area. No strong negative relationship between nutritional quality and yield-related traits was detected in the selected lines. These results demonstrate that gamma-induced mutagenesis is an effective approach for developing biofortified wheat genotypes with improved nutritional quality and stable agronomic performance.

Бактериалды целлюлоза (БЦ) жоғары тазалығы, нанофибриллярлық құрылымы, биосәйкестігі және функционалдық модификация мүмкіндігі арқасында биоыдырайтын қаптама материалдарын әзірлеу үшін перспективалы биополимер ретінде қарастырылады. Осы шолудың мақсаты – БЦ алу әдістеріне, оның физика-механикалық және тосқауылдық (барьерлік) қасиеттеріне, функционализация тәсілдеріне, сондай-ақ белсенді және интеллектуалды тағамдық қаптамада қолданылуына қатысты заманауи зерттеулерді талдау. Әдебиеттерді іздеу 2009–2024 жылдар аралығында Scopus, Web of Science және Google Scholar дерекқорларында bacterial cellulose, food packaging, active packaging, smart packaging, biocomposites кілт сөздері бойынша жүргізілді. Барлығы 120-дан астам жарияланым талданып, олардың ішінен ең өзекті 95 дереккөз іріктеліп алынды. Зерттеулер нативті БЦ-ның негізгі шектеулері ретінде жоғары гидрофильділігін, ылғалды ортада тұрақтылығының төмендігін және өзіндік антимикробтық белсенділігінің жоқтығын көрсетеді. Бұл кемшіліктерді биополимерлерді, нанобөлшектерді және биоактивті қосылыстарды қолдана отырып, in situ және ex situ модификациялау арқылы тиімді жоюға болады. БЦ негізіндегі белсенді және интеллектуалды жүйелерге ерекше назар аударылып, олардың антимикробтық қорғауды қамтамасыз ету, антиоксиданттарды біртіндеп босату және өнімдердің балғындығын бақылау қабілеті қарастырылған. Сонымен қатар, масштабтау мәселелері, функционалдық қоспалардың миграциясы және экономикалық тиімділікке қатысты шешілмеген проблемалар атап өтіледі. Қорытындылай келе, БЦ негізіндегі қаптамаларды әрі қарай коммерцияландыру биосинтез үдерісін, композиттердің қасиеттерін кешенді оңтайландыруды және олардың өмірлік циклін жан-жақты бағалауды талап етеді. Түйін сөздер: бактериалды целлюлоза, биоқаптама, азық-түлік қаптама, биополимер, биокомпозит.