MICROBIAL BIO-CONVERSION OF SPROUTED WHEAT GRAIN
This article deals with the problem of high-value protein deficiency, immunodeficiency of macroorganisms and antibiotic resistance of microorganisms in the gastrointestinal tract of humans and animals. Existing knowledge in this area is inadequate, and the priority is to develop a polymicrobial food technology, where the immediate challenge is to select high value strains that produce microbial biomass of food and feed value. New aspects of obtaining functional products using cellulose-containing raw materials were considered. Yeast strains were used as objects of research. The conducted research is based on the data of the composition of the main substrate - Triticumaestivum L., its main biochemical and physical characteristics, as well as on the idea of the nutritional potential of yeast. The possibility of using Triticumaestivum L. as a substrate for solid-phase yeast cultivation was described in the literature and confirmed experimentally. As a result, on the basis of the analyzed and summarized experimental data, the technology of production of microbial functional products on the selected substrate - germinated wheat grain was developed.