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The paper is devoted to the study of directions of application of combined systems for obtaining biofuels and biopolymers using electro-oxidative processes, namely electro-fermentation. In the course of the work, a step-by-step methodology of research is shown, and the relationship between different bioinformatic databases in their combined use is described, which made it possible to identify trends in electro-fermentation systems with the production of bio-based products. A review of possible electro-fermentation systems with major bio-product production was performed. The possibility of including anaerobic producers of organic acids, namely lactic acid, for the needs of biopolymerization, with bioinformatic databases was substantiated. The model of the process of anaerobic fermentation with the production of organic acids for biopolymerization has been formed. The analysis of bioinformatic databases showed that the strains Anaerotignum propionicum X2, isolated from silty bottom sediments, and Anaerotignum propionicum 19acry 3, isolated from an operating anaerobic reactor, have the most significant indicators of lactate productivity. The conditions for their cultivation with an indication of nutrient media and modification of their composition are considered.

Introduction. Meat-containing semi-finished minced products demonstrate a wide variety of properties, as they contain both plant and meat components. This heterogeneity makes it difficult to plan the freezing process. In view of the current environmental situation, packaging films used for cold storage should be biodegradable. The effect of low-temperature freezing and storage on biodegradable polymers remains understudied. The research objective was to find the optimal modes for minced-meat semi-finished products frozen in a biopolymer package. Study objects and methods. The study featured zrazy, or meat balls, with vegetable filling and a biopolymer film based on corn starch. It involved a laboratory combination freezing and storage cabinet and an XLW(M) tension tester to establish the physical properties of the film. Results and discussion. The meat-containing semi-finished minced products were vacuum-packaged in biopolymer material and subjected to convection, contact, and combined freezing. The experiments resulted in a new combined method of freezing for biopolymer-packaged semi-finished meat-containing products. The research also tested the strength properties of the CornBag biopolymer film during freezing and cold storage. The paper introduces a graphoanalytic method of calculation of freezing time. Conclusion. The new combined freezing method involved vacuum packaging, air-blast subfreezing, and further freezing on a refrigerated plate. The biopolymer film proved suitable for freezing and cold storage of food products. It keeps the product from drying, reduces vitamin losses, and preserves sensory properties. The optimal storage mode was –18°C, the maximum storage time – 6 months. The improved freezing technology combined freezing method with convective air-blasting and contact freezing on a refrigerated plate for products pre-packaging in a biopolymer vacuum bag. The optimal freezing parameters: temperature = –40°С, time = 85 min, rate = 1.33 cm/h.

The paper considers problems concerning accumulation of synthetic plastic wastes in the biosphere. A set of data is presented on materials of new generation – polymers of natural origin (bioplastics) which can degrade in the environment to harmless products. Biotechnologically synthesized biodegradable microbial polyhydroxyalkanoates and mechanisms of their degradability are characterized