Ukrainian Black Sea Region Agrarian Science

Abstract

Currently, the branch of the Ukrainian food industry occupies a priority place among other spheres of the economy. However, the field of food production faces the problem of non-compliance with current requirements in the context of the environmental aspect. Among them is the aspect of waste processing, which is generated during the processing of fish raw materials, cleaning of sewage wells. A typical situation for fish processing enterprises is the disposal of waste and fatty effluents. Actual economic needs include the need for the production of protein feed additives, as well as solving environmental issues for the processing of fat-containing effluents from fish processing enterprises. Thus, the purpose of the article is to develop the technological basis of the aerobic bioconversion of the fat component of the effluents of fish processing enterprises into a protein feed additive. Therefore, a technology for utilization of the fat-containing phase of fish processing effluents based on a combination of physical and chemical effects and biological oxidation is proposed. It was established that the predominant organism of the autochthonous microflora of the waste is the fungus Geotrichum sp., and also that the yeast Yarrowia lipolytica, selected for the substrate, is the most promising biodecomposer of fats. A basic technological scheme of bioconversion of the fat-containing phase of effluents of fish processing enterprises into yeast biomass for fodder purposes has been developed. The main chemical and microbiological indicators of the fat-containing phase of the effluents of fish processing enterprises were determined. It has been established that for the biodestruction of fatty effluents, it is appropriate to use both top-up and continuous methods of cultivation, which do not lead to radical changes in the quality of the obtained biomass. It was established that in the process of holding waste in a sludge collector (1-13 days) as a result of the vital activity of autochthonous microorganisms, the fat content decreases from 87 to 58

Keywords: