FR-2021-17 — Інститут продовольчих ресурсів НААН України

Деталі: Опубліковано: Середа, 22 грудня 2021, 12:26; Перегляди: 476

24. PROBLEMS OF EXPORT OF PRODUCTS OF THE AGRICULTURAL SECTOR OF UKRAINE IN THE CONDITIONS OF THE GLOBALIZATION PROCESS
https://doi.org/10.31073/foodresources2021-17-24
Serhii Ostapenko
Pages: 244-255

Abstract
The subject of research – the problems of agricultural exports and its impact on socio-economic development of the country. The purpose of the study is to assess the impact of agricultural exports on socio-economic development of the country. Comparative, structural research methods are used. Research results. The share of the agricultural sector in Ukraine's GDP is 10.2% with the lowest value added per employee of USD 4,801.4. This situation allows us to conclude that in the current conditions, the domestic agricultural sector of the economy can be considered in terms of exports of natural fertility of soils with low productivity. At the same time, agricultural lands are not the subject of property, which leads to their irrational use. We believe that the current economic situation in Ukraine is a consequence of structural degradation and simplification of the economy, as a strong, growing economy is complex. It can offer the market a wide range of goods – high-tech, machine-building, alternative, and Ukraine, as export statistics show, consists of a limited number of product groups, mainly raw materials. In turn, a simplified economy, like the domestic one, cannot be resilient to external challenges. Evidence of this can be the consequences of the global financial crisis of 2008-2009, when Ukraine's fall was the highest among all countries, stable economies with a diversified commodity structure passed this period without a significant reduction in performance. The growth of exports of agricultural raw materials leads to a shortfall in a significant amount of value added, and therefore the country's budget shortfall in significant revenues in the form of value added tax (processed agricultural products are subject to VAT on its export), income tax, export duty (rate We believe that the raw material structure of our country's economy creates a number of economic problems. The first problem is rent-oriented behavior. control over these resources. The second problem is unemployment. The raw materials economy cannot provide a working population with jobs. It is impossible and has not been proven by more than one country. The third – debts. As the country produces only raw materials, it will import all industrial goods. that the cost of industrial goods higher than the cost of raw materials, it will negatively affect the balance of foreign economic activity. The fourth is the volatility of prices for agricultural products. It is designed for the practical application of the main scientific provisions and research proposals in the preparation and implementation of measures to stimulate the export of agricultural products.
Key words: export, agricultural products, production, value added, consumption

References
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8. Ukraina razom z chlenamy SOT zrobyly zaiavu shchodo zabezpechennia prodovolchoi bezpeky u vidpovid na pandemiiu COVID 19 [Ukraine, together with WTO members, made a statement on food security in response to the COVID pandemic 19]. (2020) https://www.facebook.com/mineconomdev/posts/3068811059843188/ [in Ukrainian].
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Деталі: Опубліковано: Середа, 22 грудня 2021, 12:20; Перегляди: 635

23. ECONOMIC ASPECTS OF INVESTMENT ACTIVITY IN AGRICULTURE

https://doi.org/10.31073/foodresources2021-17-21

Ivan Svynous, Marat Ibatullin, Inna Salo, Hanna Trofimova, Oksana Rudych, Nadiia Svynous

Pages: 233-243

Abstract

The subject of research - economic aspects of investment activities in agriculture. The purpose of the study is to substantiate practical recommendations for stimulating and improving the efficiency of investment in the agricultural sector. The methods are applied: system approach - at studying of communications between the phenomena and processes in system of realization of investment activity of the agricultural enterprises; statistical analysis - in determining the dynamics of investment and their effectiveness in agricultural enterprises; grouping - to determine the impact of various factors on the level of development of investment activities in agricultural enterprises; comparative - to compare investment processes in different time periods in order to identify the cause and effect relationship; dialectical and abstract-logical - in conducting theoretical generalizations, forming conclusions. Research results. It is proved that the main factors that negatively affected the attraction of foreign investment were: political instability in the country; imperfection of the legal framework for foreign investment; insufficient development of financial market infrastructure; inflationary processes in the country's economy; low level of domestic investment in agriculture. One of the factors intensifying investment activity in agricultural production should be mortgage lending, the share of which in 2019 in its total volume is insignificant. Constraining factors in the development of mortgages in agriculture are: underdevelopment of the agricultural land market; irrational structure of land use and land tenure; lack of legal grounds for inclusion in the subject of the mortgage of the right to lease agricultural land; difficult financial situation of the vast majority of agricultural producers; shortage of long-term credit resources in banking institutions; high price of credit resources in the domestic financial market; insufficient level of mortgage market infrastructure development; lack of real institutional investors, etc. The low volume of capital investments in the reproduction of land fertility remains an urgent problem. This indicates a lack of long-term prospects for the use of leased agricultural land. In addition, there are some methodological obstacles to reflecting the costs of increasing the fertility of agricultural land, which are carried out by businesses in the field of agribusiness. It is noted that the intensive growth of investment in intangible assets caused by the process of digitalization of production and economic activities of agricultural enterprises. It has been proven that state programs to support agricultural producers do not have a significant impact on the motivation of small and medium-sized businesses. They are more focused on vertically integrated agricultural enterprises. Improving the efficiency of investment involves the use of scientific methodology to predict its directions and forms, adaptation to the general objectives of the organization and the conditions of the external investment environment. It is necessary that the investment strategy determines not only the priorities of directions and forms of investment activities of the organization, the nature of the formation and distribution of investment resources, but also the sequence of stages of implementation of the most effective ways to achieve investment goals. On the other hand, agriculture in comparison with other branches and spheres of the national economy due to dependence on natural and economic features, riskiness, seasonality of agricultural production, its lower profitability is less attractive investment sector, including for foreign investors. Scope of research results. Designed for the practical application of basic scientific principles and research proposals in the preparation and implementation of investment strategies.
Key words: investment, state support, agriculture, investment processes, investment activity

References
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Деталі: Опубліковано: Середа, 22 грудня 2021, 12:17; Перегляди: 720

22. PECULIARITIES OF UKRAINIAN REGULATORY POLICY REGARDING COMPONENTS OF MARKET ECONOMY AS A FACTOR OF ECONOMIC GROWTH REALIZATION

https://doi.org/10.31073/foodresources2021-17-24

Hanna Lysenko
Pages: 219-232

Abstract
The subject of the research is peculiarity of Ukraine's regulatory policy on the main components of a market economy. The purpose of the work is to investigate the peculiarities of the regulatory policy on the main components of the Ukraine's market economy as a factor of economic growth. Research methods. To achieve the goal of the study, general scientific and special methods were used: dialectical, logical, system generalization, comparison, analysis and synthesis. Research results. The article examines the process of transition of the Ukrainian economy from a command-administrative economic system to a market one. Ukraine's transition to a market economy began in the 1990s. However, due to the lack of systemic reform of the national economy, economic and political crises, this process is still ongoing. The article analyzes the process of formation of the institution of private property in Ukraine, its main characteristics. The problems of land market introduction are studied. The state regulation of food prices and the introduction of market pricing are researched. Peculiarities of customs-tariff and antimonopoly policy of Ukraine are analyzed. The article analyzes the main features of regulatory policy on the components of a market economy, identifies the main obstacles that hinder the effective implementation of this process and slows down economic growth in Ukraine. Scope of the results. The research results has a scientific and practical value and can be used by scientists in further research of Ukraine's regulatory policy on the components of a market economy. They can serve as a source of background information and can be used by economists, food and processing industry professionals, government professionals, researchers, teachers, graduate students and students of higher education institutions.
Key words: market economy, economic growth, privatization, land market, market pricing, customs policy, competition, antitrust policy.

References
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Деталі: Опубліковано: Середа, 22 грудня 2021, 12:13; Перегляди: 2101

21. NATIONAL AND GLOBAL MARKET OF MEAT AND DAIRY PRODUCTS: CHANGES IN TRENDS AND DEVELOPMENT PROSPECTS IN A PANDEMIC
https://doi.org/10.31073/foodresources2021-17-21
Olha Kovalenko
Pages: 204-218

Abstract
Subject of research is the scientific, theoretical and practical foundations for researching trends and prospects for the development of food markets in the face of modern challenges. Purpose of the article is to assess and compare the development trends of the national and global market for meat and dairy products in the context of the Covid-19 pandemic, in particular with respect to production, consumption, foreign trade and price dynamics, to find out the prospects for the further development of this market segment. Methodology. The methods were used: theoretical generalization - for assess trends in production, consumption, foreign trade in meat and dairy products and prices for it; analysis, synthesis - for assess the dynamics of the selected indicators and formulate conclusions; comparisons - for study the characteristics of production, consumption, trade, the formation of prices for products and the comparison of analytical data by countries and regions; tabular and graphical - for visualization and optimization of digital research results. Results of the research. The article presents the results of a study of the market for meat and dairy products at the national and global level in the context of the Covid-19 pandemic. The differences in the proportions of production and consumption of meat and dairy products in Ukraine and in the world are revealed. The consequences of the process of consolidation of companies in the context of globalization are considered. The reasons for the rise in prices for domestic products are summarized. Changes in the volume and structure of foreign trade during the period of the pandemic have been determined. The possibilities for the development of the market of meat and dairy products in the medium term have been determined. Scope of the results. The research results are of a scientific and practical nature and can be used by scientists in further research on the development of food markets. They can serve as a source of reference information and are used by economists, specialists from food and processing industries, specialists from specialized authorities, researchers, teachers, graduate students and students of higher educational institutions.
Keywords: market, meat and dairy products, Covid-19 pandemic; trends, demand, consumption, production, foreign trade, prices

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14. Chotyry fakty pro vyrobnytstvo m'yasa v Ukrayini ta sviti (2018). [Four facts about meat production in Ukraine and the world (2018).] URL: https://www.unn.com.ua/uk/news/1714934-chotiri-fakta-pro-virobnitstvo-myasa-v-ukrayini-ta-sviti [In Ukrainian].
15. FAO. 2021. Food Outlook: Biannual Report on Global Food Markets. Rome. https://doi.org/10.4060/cb4479en. URL: http://www.fao.org/3/cb4479en/cb4479en.pdf
16. OECD-FAO Agricultural Outlook 2021-2030 (2021). OECD Agriculture statistics (database) (dx.doi.org/10.1787/agr-outl-data-en). http://www.fao.org/3/cb5332en/cb5332en.pdf
17. Rol' zhivotnovodstva v ustoychivom razvitii sel'skogo khozyaystva v interesakh prodovol'stvennoy bezopasnosti i pitaniya. Doklad Gruppy ekspertov vysokogo urovnya po voprosam prodovol'stvennoy bezopasnosti i pitaniya. (2016). [The role of livestock in sustainable agricultural development for food security and nutrition. Report of the High Level Panel of Experts on Food Security and Nutrition]. URL: http://www.fao.org/3/mq860r/mq860r.pdf [in Russian].
18. Indeks prodovol'stvennykh tsen FAO (2021). [FAO Food Price Index]. URL: http://www.fao.org/worldfoodsituation/foodpricesindex/ru/ [In Russian].
19. FAO. Prodovol'stvennyy prognoz. Kratkiy obzor rynkov (2019). [FAO. Food forecast. Market overview]. URL: http://www.fao.org/3/ca7472ru/ca7472ru.pdf
20. OECD/FAO (2021), OECD-FAO Agricultural Outlook 2021-2030, OECD Publishing, Paris, https://doi.org/10.1787/19428846-en.
21. Solonyna YE. (2021). «Zolota» oliya ta kurka «dlya bahatykh»: chomu rostutʹ tsiny na produkty v Ukrayini. ["Golden" oil and chicken "for the rich": why food prices are rising in Ukraine]. URL: https://www.radiosvoboda.org/a/ukrayina-tsiny-produkty-inflatsiya-apk-export/31429974.html [In Ukrainian].
22. Prychyny zrostannya tsin na produkty kharchuvannya v Ukrayini (2021). [The reasons for rising food prices in Ukraine]. URL: https://agropolit.com/spetsproekty/868-prichini-zrostannya-tsin-na-produkti-harchuvannya-v-ukrayini [In Ukrainian].

Деталі: Опубліковано: Середа, 22 грудня 2021, 12:11; Перегляди: 529

20. ASSESSMENT OF MACROECONOMIC INSTABILITY TRENDS AND THEIR IMPACT ON FOOD PRODUCTION IN UKRAINE
https://doi.org/10.31073/foodresources2021-17-20
Olena Bokiy
Pages: 191-203

Abstract
Subject of research – macroeconomic situation and economic processes in the food industry of Ukraine. The purpose of the study is to determine the state of industrial food production, assess trends of macroeconomic instability and their impact on food production in Ukraine. Research metods: dialectical and systematic generalization - to analyze the work of scientists on the assessment of economic instability and the level of development of the food industry; analysis of statistical reporting - to assess the state of the food industry; computational-analytical, graphic - for the analysis of time series; index - to assess the dynamics of macroeconomic indicators; correlation-regression analysis - to form models of interdependence of market indicators and macroeconomic status; XYZ analysis of variations - to determine the level of instability of macroeconomics and food industry. Research results. The work of scientists on the assessment of macroeconomic instability is summarized. The dynamics and structure of food industry production are estimated. The proportions of food production are estimated depending on the industry characteristics. The rates of production of certain food products, indices of changes in macroeconomic indicators and food production are compared. Regression equations of dependence of food industry production on existing tendencies, macroeconomic and production indicators are constructed. Forecasts of food production under the influence of macroeconomic and sectoral factors are given. With the help of coefficients of variation, the trends of macroeconomic instability of the main indicators of socio-economic development and indicators of the food industry are estimated. The most critical periods of instability in the development of the food industry and the economy as a whole are highlighted. Measures to prevent macroeconomic instability in the food industry are proposed. It is proved that the food industry reacts more steadily to the manifestations of macroeconomic instability compared to other sectors of the economy. At the same time, it is necessary to prevent the negative phenomena of the economy through macroeconomic planning and forecasting, taking measures to stabilize the food market. In the first h Scope of results. Designed for professionals in economics, macroeconomic research and the food industry, researchers, teachers, graduate students and students of higher education. The results can be used by researchers, professionals and government agencies in the study of trends in the food industry and prevent the impact of macroeconomic instability.
Key words: food industry, macroeconomic instability, negative impact, food market stabilization

References
1. Sychevskyi M. (2019) Kharchova promyslovist yak osnova prodovolchoi bezpeky ta rozvytku derzhavy [Food industry as a basis for food security and state development]. K.: Ahrar. Nauka. 388 p. [in Ukrainian].
2. Sychevskyi M., Yuzefovych A., Kovalenko O. (2018). Stratehiia zrostannia "Kharchova promyslovist Ukrainy – 2030" (peredumovy i perspektyvy) [Ukraine's Food Industry 2030 Growth Strategy (Preconditions and Prospects)]. Instytut prodovolchykh resursiv NAAN [Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine]. Kyiv: Ahrarn. Nauka,. 34 p. [in Ukrainian].
3. Sychevskyi M., Yuzefovych A., Kovalenko O. (2020) Stratehichni tsili rozvytku sotsialno-ekonomichnykh protsesiv i vyrobnychykh system [Strategic goals for the development of socio-economic processes and production systems]. Prodovolchi resursy. №15. T. 8. p. 211-218. https://doi.org/10.31073/foodresources2020-15-23[in Ukrainian].
4. Shpychak O. (2015). Ekonomiko-orhanizatsiini neuzghodzhenosti vzaiemovidnosyn u produktovykh lantsiuhakh v umovakh infliatsiino-devalvatsiinykh protsesiv: napriamy vrehuliuvannia. Ekonomika APK [Economic and organizational disasters in food lances in the minds of inflation-devaluation processes: directly in regulation]. Ekonomika APK. №6 p. 85-95. Url: http://nbuv.gov.ua/UJRN/E_apk_2015_6_16 [in Ukrainian].
5. Kovalеnko O., Kuts O., Bokiy O. (2020) Kontseptualni zasady ekonomichnoi polityky ta mekhanizmiv rozvytku kharchovoi promyslovosti [Conceptual principles of economic policy and mechanisms of food industry development] Kyiv: FOP Marchenko V.M., 2020. 51 p. [in Ukrainian].
6. Kovalenko O., Yashchenko L. (2021) Konkurentospromozhnist kharchovoi promyslovosti dlia staloho rozvytku ekonomiky: kryterii ta napriamy pidvyshchennia [Competitiveness of the food industry for sustainable economic development: criteria and directions for increasing]. Prodovolchi resursy [Food Resources]. Vol. 9. № 16. P. 253-266. https://doi.org/10.31073/foodresourses2021-16-24 [in Ukrainian].
7. Myroshnychenko Yu. (2016) Makroekonomichna nestabilnist ta yii naslidky dlia ekonomiky Ukrainy [Macroeconomic instability and its consequences for the economy of Ukraine]. Ekonomichnyi analiz: zb. Nauk prats. Ternopilskyi natsionalnyi ekonomichnyi universytet. Vyd. «Ekonomichna dumka».Vol 25. № 1. p. 83-88 [in Ukrainian].
8. Neffati, M.R., Mohamed Sallam, M.A.M. (2021), “Measurement and Analysis of Macroeconomic (In)stability in North African Countries”, Montenegrin Journal of Economics, Vol. 17. N 4, pp. 119-132. DOI: 10.14254/1800-5845/2021.17-2.10.
9. Liu, Qiaoqiao; Li, Zenggang. Aid instability, aid effectiveness and economic growth. Dev Policy Rev. DOI: 10.1111 / dpr.12542. https://www.researchgate.net/publication/347776428_Aid_instability_aid_effectiveness_and_economic_growth.
10. Bokiy O. (2018.) Stiikist funktsionuvannia prodovolchoi systemy [Stability of the food system functioning in non-stable macroeconomic conditions]. Prodovolchi resursy [Food Resources]. № 11, P. 21-32. https://doi.org/10.31073/foodresources2018-11-03 [in Ukrainian].
11. Official site of the State Statistics Service. URL: www.ukrstat.gov.ua.
12. ABC-XYZ analysis. URL: https://pidru4niki.com/1967060363074/marketing/abc-xy_analiz.

Деталі: Опубліковано: Середа, 22 грудня 2021, 12:10; Перегляди: 5353

19. FORMATION OF MODERN IT- INFRASTRUCTURE OF SCIENTIFIC RESEARCH IN THE FOOD INDUSTRY
https://doi.org/10.31073/foodresources2021-17-19
Oleksandr Kuts, Sergii Verbytskyi, Nataliia Patsera, Sergii Dmytriyev, Oksana Verbova
Pages: 182-190

Abstract
The subject of the study is a set of theoretical, methodological and applied provisions for the formation of information support for the development of the food industry. Goal. To systematize and generalize the conceptual principles of creating conditions for the development of the food industry on the basis of appropriate information support by profile scientific institutions. Methods. The results of the study were based on the application of: dialectical and systematic generalization – to analyze the work on the formation of information support of the food industry, structural and logical method – to determine areas of influence; economic-statistical, economic and comparative analysis to diagnose the state, trends, problems and prospects of information support of the food industry; induction and deduction, analysis and synthesis to substantiate the vector of development and directions for improving the information support and modernization of the IT infrastructure of research institutions that provide scientific support for the development of the food industry. Results. Legislative provisions have been worked out and conceptual bases of information support of food industry development have been systematized. Approaches to modernization of IT infrastructure of a scientific institution are offered. Scope of research results. The research results contain theoretical and methodological provisions that expand knowledge about information support for the development of food industries. It is designed for the practical application in the implementation of measures to improve information support and modernization of IT-infrastructure of the Institute of Food Resources of the National Academy of Agrarian Sciences of Ukraine. The obtained results can be used in further research of topical issues of information support for the development of the agro-industrial complex and, in particular, the food industry.
Key words: information support, food industry, IT-infrastructure, agro-industrial complex, food, competitiveness

References
1. Pro Natsionalnu prohramu informatyzatsiyi. Zakon Ukrayiny [About the National Informatization Program] № 74/98-VR. (2021). https: //www.rada.gov.ua [in Ukrainian].
2. Sychevskyi, M.; Yuzefovych, A.; Kovalenko, O.; Kuts, O.; Luzan, Yu. (2020). Stratehichnyy potentsial prodovolchoyi systemy Ukrayiny [Strategic potential of the food system of Ukraine]. Monohrafiya. Kyyiv: NNTS "IAE".. 164 p. [in Ukrainian]
3. Kuts O. (2016) Formuvannya efektyvnoyi prodovolchoyi systemy Ukrayiny v umovakh hlobalizatsiyi [Formation of an effective food system of Ukraine in the conditions of globalization]. Prodovolchi resursy [Food Resources]: zb. nauk. pr. № 7. P. 233-238. [in Ukrainian]. https://iprjournal.kyiv.ua/index.php/pr/article/view/281/224.
4. Zahorodniy A., Andon P., Protsykevych I. (2017). Vprovadzhennya suchasnykh informatsiynykh tekhnolohiy v naukovykh doslidzhennyakh NAN Ukrayiny [Implementation of modern information technologies in scientific research of the National Academy of Sciences of Ukraine] Problemy prohramuvannya [Problems of programming]. №3. P. 3-18. http://dspace.nbuv.gov.ua/handle/123456789/144492 [in Ukrainian].
5. Kuts O. (2020) Kontseptualni zasady formuvannya ekonomichnoyi polityky, prohnozuvannya ta naukovoho zabezpechennya rozvytku kharchovoyi industriyi [Conceptual principles of economic policy formation, forecasting and scientific support of food industry development. Prodovolchi resursy [Food Resources]. T. 8, № 15. P. 238-252. [in Ukrainian] https://doi.org/10.31073/foodresourses2020-15-25.
6. Kontseptualni polozhennya rozvytku Prohramy informatyzatsiyi NAN Ukrayiny na 2015-2019 roky [Conceptual provisions for the development of the Informatization Program of the National Academy of Sciences of Ukraine for 2015-2019]. Natsionalna akademiya nauk Ukrayiny. (2021). https://www.nas.gov.ua/legaltexts/docpublic/p-150225-38-1.pdf [in Ukrainian].
7. Zavdannya Prohramy informatyzatsiyi NAN Ukrayiny na 2020-2024 roky za napryamamy [Tasks of the Informatization Program of the National Academy of Sciences of Ukraine for 2020-2024 by areas]. Natsionalna akademiya nauk Ukrayiny. (2021).https://www.nas.gov.ua/UA/Messages/Announcements/Pages/View.aspx?MessageID=7362 in Ukrainian].
8. Natsionalna ekonomichna stratehiya na period do 2030 roku [National Economic Strategy for the period up to 2030]. Postanova Kabinetu Ministriv Ukrayiny vid 03.03.2021 № 179. (2021). https://www.kmu.gov.ua/npas/pro-zatverdzhennya-nacionalnoyi-eko-a179 [in Ukrainian].
9. Hadzalo Y. and all. (2016) Kharchova promyslovist Ukrayiny: stratehichni aspekty rozvytku [Food industry of Ukraine: strategic aspects of development] Nats. akad. ahrar. nauk Ukrayiny. In-t prodovol. resursiv. Kyiv: Ahrarna nauka [Agrarian Science]. 378 p. [in Ukrainian]
10. Sychevskyi M.P., Kovalenko O.V., Kuts O.I., Yuzefovych A.E., Yashchenko L.O. (2020). Innovatsiyna konkurentospromozhnist kharchovoyi promyslovosti Ukrayiny v hlobalnykh vymirakh suchasnosti: kontseptsiya zrostannya ta shlyakhy dosyahnennya [Innovative competitiveness of the food industry of Ukraine in the global dimensions of modernity: the concept of growth and ways to achieve]. Monohrafiya. Kyiv. 139 p. [in Ukrainian].

Деталі: Опубліковано: Середа, 22 грудня 2021, 12:08; Перегляди: 555

18. FREEZE DRYING OF BACTERIAL PREPARATIONS BASED ON LАCTOBACILLUS CASEI
https://doi.org/10.31073/foodresources2021-17-18
Myroslava Shugai, Natalia Tshorna
Pages: 174-181

Abstract
For the production of fermented food products, it is important to ensure efficient and long-term storage of microorganism cells of starter preparations. The problem of long-term storage of microorganisms is reduced to the creation of conditions for suspended animation, that is, inhibition of metabolic processes. Of the known methods for storing biomaterials, freeze drying or lyophilization (drying of the material under low pressure and at low temperatures) is considered one of the most effective and economical methods of long-term storage of microorganisms. During drying, cell survival depends on many factors, among which their biological characteristics associated with species and strain specificity, cultivation conditions, culture age, composition of the freeze drying medium, and technological parameters of this process occupy an important place. To protect microorganisms, protective media are used, into which substances are introduced that promote cell survival during freezing, drying and storage. The aim of this work: to select the components of a protective environment to stabilize the biomass of Lactobacillus casei (L. casei) with a high level of antagonistic action to technically harmful microflora and to establish storage regimes for the bacterial preparation. Subject of research: the ability of L. сasei lactobacilli to maintain viability and properties during freeze drying and storage. The work used commonly used microbiological and technological research methods. Research results. The protective effect of protective media on maintaining the viability of L. casei cells and the solubility of bacterial preparations was studied. The best performance was achieved when using sucrose-citrate and sucrose-gelatinous media in a ratio to cell biomass of 2: 1. Lyophilized bacterial preparations were produced, the quality indicators of which meet modern requirements: the number of cells at the level of (4.5-4.8) × 10 11 CFU / cm3, solubility - (0.4-0.5) cm3 of raw sediment and a sufficient level of activity in milk while maintaining a high antagonistic activity to E. coli, S. aureus and Bacillus cereus. When stored for six months at a temperature of (4 ± 2) C and 9 months at a temperature of minus (18 ± 2) C, bacterial preparations retained a high number of living cells and the ability to reactivate. Scope of research results application. The use of bacterial preparations with a protective effect against technically harmful microflora will improve the safety and quality of cheese.

Key words: bacterial preparation, protective environment, freeze drying

References
1. Uzunova-Doneva T., Donev T. (2005). Anabiosis and conservation of microorganisms. Journal of Culture Collections. №4. Р. 17-28.
2. Smit O. , (Kharrisa R. Ed)(1956). Vliyanie nizkikh temperatur na zhivy'e tkani i kletki. V kn.: Primenenie zamorazhivaniya-vy'sushivaniya v biologii. [The effect of low temperatures on living tissues and cells].. Moskva. 432 р. [in Russian].
3. Nikitin E.E., Zvyagin I.V. (1979). Zamorazhivanie i vysushivanie biologicheskikh preparatov [Freezing and drying biological products]. M.: Kolos. 337 р. [in Russian].
4. Celikand O.F., O’Sullivan D.J. (2013). Factors influencing the stability of freeze-dried stress-resilient and stress-sensitive strains of bifidobacteria. J. Dairy Sci. № 96. Р. 3506–3516.
5. Coulibaly I., Kouassi E.K., N’guessan E., Destain J., Béra F., Thonart P. (2018). Lyophilization (Drying Method) Cause Serious Damages to the Cell Viability of Lactic Acid Bacteria. Annual Research & Review in Biology № 24(4). Р. 1-15.
6. Carvalho A.S., Silva, J., Ho P., Teixeira P., Malcata F.X., Gibbs P. (2003). Effect of various growth media upon survival during storage of freeze-dried Enterococcus faecalis and Enterococcus durans. Journal of Applied Microbiology. № 94. Р. 947–952.
7. Carvalho A.S., Silva J., Ho, P., Teixeira P., Malcata F.X., Gibbs P. (2004). Effects of various sugars added to growth and drying media upon thermotolerance and survival throughout storage of freezedried Lactobacillus delbrueckii ssp. bulgaricus. Biotechnology Progress. № 20. Р. 248–254.
8. Egorov N.S. (1975). Mikroby-antagonisty i biologicheskie metody opredeleniya antibioticheskoi aktivnosti [Microbes-antagonists and biological methods for detecting antibiotic activity]. M.: Vyssh. shk. 208 р. [in Russian].
9. T. Kimprasit, S. Sukontasing Amavisit P. (2013). In Vitro Selection of Potential Lactic Acid Bacteria Isolated from Ducksand Geesein Thailand. Nat. Sci. №47. Р. 261–270.

Деталі: Опубліковано: Середа, 22 грудня 2021, 12:07; Перегляди: 687

17. PHYSICAL MODIFICATION OF WHEAT FLOUR
https://doi.org/10.31073/foodresources2021-17-17
Liubomyr Khomichak, Inha Kuznietsova, Svetlana Vysotska, Sergiy Tkachenko
Pages: 165-173

Abstract
According to the Food and Agriculture Organization of the United Nations (FAO), annual grain production in the world should increase to 3 billion tons against today's 2.1 billion tons. Ukraine is an agricultural country and one of the leaders in world grain exports in the world grain market with an export potential of more than 40 million tons. Research methods and methods. The study used flour obtained from wheat of the Ascanian wheat and from wheat of the soft varieties: Sophia ("sweet wheat"), Blond (soft) and Chornobrova (enriched with micro- and macronutrients). Physical modification of flour samples was carried out in a convective manner. Research results. Modification of starch in raw materials is carried out in the water environment under the influence of high temperature. First of all, this is due to the conditions of preparation: the flour mixture was heated to 98 ° C and kept. During this time, the process of swelling of the starch granule took place, as a result of which free water molecules penetrate into the prepared raw material, which leads to swelling of the starch granules (reaching the peak viscosity value). At temperature, there is a partial destruction of starch granules in the raw material. At the same time, when the brewed flour mixture is transferred to the convection drying tray, rapid cooling takes place, which leads to partial retrogradation of starch granules. In the convective dryer in zone I the product is heated to 105-110 ° C and kept to remove free moisture from the product, after which to obtain a modified starch product of guaranteed quality reduce the temperature to 60-65 ° C, which leads to complete retrogradation of starch granules and the formation of loose structures. Conclusions. It is substantiated that the change in the structure of starch affects the drying process, significantly affects the content of macro- and microelements in the BP. Bicyclic "heating-cooling" allows to obtain BMP belonging to the 2nd group of resistant starch (RS2). The study of the change in the values of the kinematic coefficients of the drying process of all samples of prepared flour has a sharp change, which characterizes the influence of proteins and fats, macro- and microelements on the modification process. Analysis of the values of kinematic coefficients and measurement error shows that the most accurate results are obtained in the sample, where the carbohydrate complex has a crystalline structure (wheat variety Sofiyka). Thus, the most influential modification of wheat carbohydrates is the amorphous part of the starch granule - amylose.
Keywords: wheat, starch granules, swelling, modified flour

References
1. Schroeder J., Delhaize E., Frommer W., Guerinot M. et.al. (2013) Using membrane transporters to improve crops for sustainable food production. Nature. 497 (7447): 60.
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4. Zhushman A.I., Koptelova E.K., Karpov V.G. (1980). . Extrusion processing of starch and starch-containing raw materials [Extrusion processing of starch and starch-containing raw materials]. M .: TSNIITEIpischeprom, Vyp. [Issue]. 3.36 p. [in Russian]
5. Zhushman A.I., Koptelova E.K., Karpov V.G. (1986). New in equipment and technology for the production of extrusion starch products [New in technology and production technology of extrusion starch products]. M .: TsNIITEIpshceprom, Vyp. [Issue]. 2; 28 p. [in Russian]
6. Shulha O. S., Kovbasa V. M., Shulha S. I. (2011). Vplyv protsesu ekstruzii na krokhmal ekstruziinykh kartople produktiv. [Injected into the process of extrusion on the starch of extrusion cartople products] Kharchova nauka i tekhnolohiia [Kharchova science and technology]. No. 2. p. 60-62. Access mode: URL http://nbuv.gov.ua/UJRN/Khnit_2 011_2_22. [in Ukrainian]
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12. Kataloh sortiv Selektsiino-henetychnoho instytutu – Natsionalnoho tsentru nasinnieznavstva ta sortovyvchennia. [Catalogue of varieties of the Selection and Genetic Institute. National Center for Research and Development of Varieties]. (2014). Odesa. [Odessa]. Part I. 108 p. [in Ukrainian]
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16. Khomichak L.M., Kuznietsova I.V., Visotskay S.I., Tkachenko S.V. (2021). Doslidzhennia kinetyky sushinnia pidhotovlenoho boroshna pshenychnoho. [Investigation of drying kinetics of prepared wheat flour]. Prodovolchi resursy. [Food resources]. №. 16. P. 212 220. [in Ukrainian]

Деталі: Опубліковано: Середа, 22 грудня 2021, 12:05; Перегляди: 718

16. EXTENSION OF THE TERM OF STORAGE OF SEMI-SMOKED SAUSAGES OF THE KRAKIVSKA TYPE AT THE EXPENSE OF PROCESSING WITH WATER PROPOLIS EXTRACT OF PCHELOPRODUKT COMPANY
https://doi.org/10.31073/foodresources2021-17-16
Yevhenii Sukhenko, Oksana Shtonda, Denys Soldatov, Vladyslav Sukhenko
Pages: 157-164

Abstract
The subject of research - propolis, because it has antibacterial properties, so it is successfully used as a therapeutic and prophylactic agent in folk and traditional medicine. However, its use as an antimicrobial and preservative component used in the technology of sausage production has not been studied. Laboratory studies once again confirmed the bacterial and fungicidal properties of propolis in the form of an aqueous extract, which should be used in the technology of production of semi-smoked sausages by processing natural sausage casings. The aim of this study is the possibility of using an alcoholic extract of propolis to inhibit the process of microbiological spoilage of sausages and, as a consequence, increase the shelf life. Research methodology: - identify molds isolated from the surface layers of sausages; - to study the fungicidal properties of propolis extract used in the technology of making sausages; - to investigate sausages by organoleptic, physicochemical and microbiological indicators. The optimal concentration of the studied drug - 5%, which corresponds to a dilution of 1: 8. The study revealed inhibition of the growth of the microflora, which in turn causes microbiological spoilage of semi-smoked sausages such as "Krakowska", 4-5 times compared to the control sample and the lack of growth of molds. treatment of natural casings of semi-smoked sausages with aqueous extract of propolis at a dilution of 1:10 does not have a negative impact on organoleptic and physicochemical parameters, while improving microbiological, which allows us to use this drug in sphere of meat production technology to create a safe product, which retains its consumer properties during the tested shelf life. The method proposed by us allows to extend the shelf life of semi-smoked sausages.
Key words: fungicidal property, bacterial property, semi-smoked sausage, propolis, natural shell, aqueous solution, shelf life

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Деталі: Опубліковано: Середа, 22 грудня 2021, 12:03; Перегляди: 3067

15. MODERN DIRECTIONS OF RESEARCH OF TRADITIONAL FERMENTED MILK PRODUCTS
https://doi.org/10.31073/foodresources2021-17-15
Аlla Solomon
Pages: 145-156

Abstract
Today fermented milk products are produced in many countries. Their biotechnology remains a complex process that combines the art of ancient craft and modern scientific advances in microbiology and technology, chemistry and biochemistry. Currently, fermented milk products are considered as the basis for a healthy human diet, contributing to the preservation of health, the prevention of a number of diseases and an increase in life expectancy. The main task of fermented milk products is that they are “live products”. They contain lactic acid bacteria that inhibit the growth and development of pathogens and putrefactive microorganisms. Along with a beneficial effect on the normal intestinal microflora, fermented milk products perform the functions of providing the body with the necessary nutrients and useful biologically active products. In recent years, there has been an increasing interest in lactic acid products as an important component of functional nutrition. In turn, manufacturers of dairy products, responding to the growing market demand, strive to expand their assortment, releasing more and more types of fermented milk drinks. The main trend in expanding the range is the production of goods that have a beneficial effect on the human body. Products of mixed lactic acid and alcoholic fermentation have always been distinguished by their peculiar taste. Yeast softens the sensation of acidity, making the taste softer, while the acidity does not noticeably decrease. Yeast also increases the fullness of the taste sensation due to soda and a peculiar flavor of the flavor. The purpose of this work is the scientific substantiation of a fermented milk drink of mixed fermentation with increased biological value and stable quality based on traditional fermented milk products. Products of mixed lactic acid and alcoholic fermentation are predominantly national products, with the exception of kefir, the specific taste of which and the comparative ease of use of natural sourdough have made this drink nationwide and most consumed throughout Ukraine. The microflora of traditional fermented milk products is quite diverse. Its main distinguishing feature is the combination of a large number of strains of both lactic acid and yeast microflora. On the other hand, since ancient times, fermented milk products have been used, not only for food, but also as a healing remedy for many diseases. That is why traditional fermented milk products are an inexhaustible source of innovation in this area.
Key words: milk, lactic acid bacteria, yeast, nutrients, functional products, fermented milk products

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