A quantitative model of bacillus cereus atcc 9634 growth inhibition by bifidobacteria for synbiotic effect evaluation / B. A. Karetkin, E. V. Guseva, S. A. Evdokimova et al. // World Journal of Microbiology and Biotechnology. — 2019. — Vol. 35. — P. 89. The present study is dedicated to the development of novel criteria for assessing the synbiotic effect of prebiotic and probiotic composition against a specific pathogen. These criteria were obtained from the quantitative model of Bifidobacterium adolescentis ATCC 15703 and Bacillus cereus ATCC 9634 (as a model food contaminant) competition in co-culture fermentation. The model is based on the hypothesis that probiotics can reduce the specific growth rate of non-probiotics by producing short-chain fatty acids. To define the relationship between the specific growth rate of non-probiotics and short-chain fatty acid yields, the inhibition constants were determined separately for each inhibitor produced by bifidobacteria (lactic, acetic and propionic acids) in a pure culture of bacilli. Two different equations based on the minimum inhibitor concentration (MIC) and inhibition constant (Ki) were used to connect the specific growth rate and concentrations of inhibitors. The yields of the inhibitors mentioned above were obtained from co-culture experiments. The experimental values and the values predicted by the model of Bacillus count did not differ significantly (R2 not less than 0.83) in the competition experiments. Therefore, the general criterion of the synbiotic effect was derived from the model and presents the coefficient of non-probiotic specific growth rate reduction as a result of probiotic growth and inhibitor formation in the final co-culture fermentation. This criterion has been examined for different commercial prebiotics coupled with the Bifidobacterium adolescentis strain. The synergistic combination of inulin GR with bifidobacteria had the best effect against Bacillus cereus ATCC 9634. [ DOI ]
Development of a user web-interface for working with the information database in the field of biotechnology prebiotics, probiotics and their activity" / E. Guseva, D. Batyrgazieva, B. Karetkin, N. Menshutina // 19th International Multidisciplinary Scientific GeoConference SGEM 2019. — Vol. 19 of Advances in Biotechnology. — Alexander Malinov Sofia, Bulgaria, 2019. — P. 651–658. The growth in the value of functional nutrition for persons life is due to a number of factors leading to poor health, such as unfavorable environmental conditions, urbanization of society, increased infectious load (bio-burden of pathogens) as a result contact with many people. Prebiotics are the most common food ingredients, along with probiotics used in functional foods. Since the second half of 1990, a huge amount of research has been carried out to prove the prebiotic properties of certain substances or compositions. Owing to both humanistic and economic considerations, such studies in the first stages are carried out on in vitro models, and at least five basic approaches are applied. However, the published data are currently systematized only in scientific reviews. The lack of an accessible and convenient information space, in particular, with the ability to compare the results of the studies conducted according to selected criteria, seems to be holding back not only the scientific, but also the practical development of this area. This article provides an updated and expanded version of the database named ODRAP containing information on the activity of prebiotics, as well as probiotics. A web-application interface of database has been created to make the access more convenient, that will allow the user who opened the web page familiarize with information on prebiotics and their activity, sort by the genus and species of bacteria, the name of the prebiotic and other parameters. The convenience of the web interface is that it allows you to access the database regardless of the platform on which the user works, as well as the ability to access from anywhere via the Internet at the URL at any time. [ DOI ]
New approach for synbiotic composition development based on the model of opportunistic bacteria growth inhibition in mixed culture / B. A. Karetkin, V. I. Panfilov, S. A. Evdokimova et al. // 19th International Multidisciplinary Scientific GeoConference SGEM 2019. — Vol. 19 of Advances in Biotechnology. — Alexander Malinov Sofia, Bulgaria, 2019. — P. 805–812. Synbiotics are defined as a composition of probiotics and prebiotics with synergistic reinforcing effects. In practice, only growth stimulation is often took into account when justifying the effectiveness of a synbiotic composition. However, the effect of prebiotics to the interaction of probiotic and pathogenic bacteria during co-culture fermentation was examined in a range of researches. The influence of commercial prebiotics on the ability of probiotics (bifidobacteria and lactobacilli) to suppress the growth of pathogens and microbial food contaminants has been assessed at present study. The comparison was based on the quantitative criterion obtained earlier from a model that described their interaction in mixed culture fermentation. The ability of probiotics to produce the growth inhibitors, as well as the effect of these inhibitors on opportunistic bacteria (expressed through microbial growth inhibition constants) were considered. The proposed criterion shows how many times the specific growth rate of opportunistic bacteria will decrease. The inhibition constants of the test strains of Bacillus cereus and Staphylococcus aureus were determined for this aim. The mixed culture fermentations of one of the mentioned test strains with one of the strains of Bifidobacterium bifidum, Bifidobaterium adolescentis or Lactobacillus plantarum in presence of commercial prebiotics (fructo-oligosaccharides, inulin, raffinose, isomaltulose, lactulose) or non prebiotic substrate (glucose) were carried out whereat. The criteria calculated from the data obtained during fermentation allowed to substantiate the optimal combination for each pair of probiotics and prebiotics, as well as to compare the efficiency of these compositions against the selected opportunistic bacteria. [ DOI ]
Prospects for the use of cereal hydrolysates fermented with lactobacilli to produce new probiotic beverages / V. I. Panfilov, B. A. Karetkin, E. A. Kalugina et al. // 19th International Multidisciplinary Scientific GeoConference SGEM 2019. — Vol. 19 of Advances in Biotechnology. — Alexander Malinov Sofia, Bulgaria, 2019. — P. 867–874. New functional foods produced by fermentation of pretreated with amylolytic and proteolytic enzymes cereal raw materials suspensions by probiotics are presented. Whole meal wheat flour comprising organic compounds and microelements was used as source of nutrients. Duozyme (Novozymes) amylases (1% by weight of the substrate) and Protex 40E (Genencor) proteases (2% of the protein content in flour) were applied for hydrolysis. The starter culture was one of the gram-positive probiotic lactic acid bacteria Lactobacillus paracasei (VKPM B-4079), L. rhamnosus (VKPM B-8238), L. plantarum (VKPM B-7583), L. bulgaricus Lb 14 (VKPM B-4626) or L. acidophilus (VKPM B-2105). The count of lactic acid bacteria viable cells was between 8 and 9 log CFU/mL after 12 h of fermentation. The concentration of lactic acid in the fermented product considered as factor of antagonistic activity against pathogenic bacteria was from 5.5 to 10.2 mg/mL. The highest growth (9.00 ± 0.30 log CFU/mL), as well as the highest final concentration of lactic acid (10.2 mg/mL) were observed for L. rhamnosus culture. The final pH values were in the range 3.37-3.68. The count of lactobacilli was not less 7-8 log CFU/mL after the 28 days of refrigerator storage (4 C). Quantitative assessment of fermented beverages organoleptic properties were carried out on 27 volunteers (female and male aged 22 to 60 years). The highest intensity of aroma was observed in the samples fermented with L. rhamnosus and L. paracasei, the samples fermented with L. bulgaricus were the sweetest one. The most acidic samples were obtained with L. plantarum. Interestingly, the products fermented by L. acidophilus, L. plantarum, L. bulgaricus, had similarities in such values as odor, total intensity of aroma, bread aroma, sweetness, and the samples with L. rhamnosus and L. paracasei combined indicators: color, smell, total intensity of aroma, bread aroma, sweetness and bitterness. So cereals enzymatic hydrolysates can compete with dairy products due to the fool chemical composition. The fermented cereal beverages recognized as functional foods in present study have great potential for implementation. [ DOI ]
Information database in the field of biotechnology: Prebiotics, probiotics and their activity / B. Diana, G. Elena, M. Natalya, K. Boris // 18th International Multidisciplinary Scientific GeoConference SGEM 2018. — Vol. 18 of Advances in biotechnology. — Albena, Bulgaria, 2018. — P. 291–298.
New integrated technology of probiotics production using cereal hydrolysates / B. A. Karetkin, V. I. Panfilov, N. Y. Khromova et al. // 18th International Multidisciplinary Scientific GeoConference SGEM 2018. — Vol. 18 of Advances in biotechnology. — Albena, Bulgaria, 2018. — P. 393–400. [ DOI ]
The study of ph adjustment effect to bacillus cereus atcc 11778 growth inhibited by bifidobacterium metabolites for prebiotic activity assessment / B. A. Karetkin, E. V. Guseva, A. S. Mishchenko et al. // 18th International Multidisciplinary Scientific GeoConference SGEM 2018. — Vol. 18 of Advances in biotechnology. — Albena, Bulgaria, 2018. — P. 653–660.
Информационная база данных для сопровождения исследований и разработок в области биотехнологии и качества пищи: пребиотики, пробиотики и синбиотики / Д. Р. Батыргазиева, Е. В. Гусева, Б. А. Кареткин, Н. В. Меньшутина // УСПЕХИ В ХИМИИ И ХИМИЧЕСКОЙ ТЕХНОЛОГИИ. — Т. 32 из XXXII. — РХТУ им. Д.И. Менделеева Москва, 2018. — С. 87–89.
Исследование ростовых и криопротекторных свойств гидролизата пшеничной муки при ферментации и лиофильном высушивании бифидобактерий / А. Г. Сальникова, Н. Ю. Хромова, Б. А. Кареткин и др. // Успехи в химии и химической технологии. — 2018. — Т. 32, № № 12 (208). — С. 30–32. В работе исследована кинетика роста штамма бифидобактерий B. adolescentis ATCC 15703 на экспериментальной среде, содержащей в качестве основного источника пептидов панкреатический гидролизат пшеничной муки, показана их высокая продуктивность (3,0×109 КОЕ/мл). Установлено, что использование гидролизата в качестве защитной среды для лиофильного высушивания культуры бифидобактерий позволяет обеспечить высокую степень сохранения жизнеспособности клеток в лиофилизате (90%). Гибель лиофилизированных клеток в ходе длительного хранения не превышает 10%.
НОВЫЕ ПОДХОДЫ К ПРОИЗВОДСТВУ ПРОБИОТИЧЕСКИХ ФУНКЦИОНАЛЬНЫХ ПРОДУКТОВ И ИНГРЕДИЕНТОВ НА ОСНОВЕ ГИДРОЛИЗАТОВ ЗЕРНА / Н. Ю. Хромова, Б. А. Кареткин, М. Г. Гордиенко и др. // Актуальная биотехнология. — 2018. — № 3 (26). — С. 541–543.
Heterogeneous submerged fermentation of probiotic in media based on wheat meal and by-products of wheat starch production / B. A. KARETKIN, V. I. PANFILOV, E. V. PANFILOVA et al. // Proceedings of 17 international multidisciplinary scientific geoconference SGEM 2017. — Vol. 17 of Soils, Forest ecosystems. — "Alexander Malinov" Sofia, Bulgaria, 2017. — P. 711–718. The demand on functional food products enriched with probiotics to get health benefits is recently high. On the other hand, the use of probiotics in animal nutrition has been shown to have significant economic and agricultural effect. Animal components are substituted by plant raw materials as a base for probiotic microorganisms fermentation nutrient media. Cereal raw materials and processed products are of interest. It is well known, that the costs of raw materials and its preprocessing influence on the costs of fermentation significant. Proteolysis of cereal raw has been reported earlier to provide great increase of lactobacilli count after fermentation. Different enzymes (Protosubtilin G3x, Protex 40E and Olexa) were compared at different concentrations for wheat protein processing in the present study. Optimal enzyme loading was chosen. The ultimate concentration of protein in solution was about 12 g/L. At these concentrations, the enzyme assisted extraction was predominant, whereas the yield of free amino acids was negligible. The nutrient media were composed of only wheat proteolysates processed with enzymes mentioned together with amylases pretreatment (Duozyme, 1 % to flour dry matter). The count of lactobacillus was up to 1•10^9 CFU/ml. The HPLC analysis of carbohydrate consumption sowed that both glucose and xylose were metabolized by Lactobacillus paracasei strain. The concentration of lactic acid increased with concentration of proteases up to 24.3 g/L. Probiotics for animal nutrition can be produced in media based on plant processing byproducts, e.g. pentosan-containing fraction of wheat starch processing. Saccharomyces cerevisiae could be considered as animal probiotic. Mixed culture of yeast and lactobacillus were studied. The media composed of pentosans as well as wheat meal preprocessed with amylases were fermented at aerobic conditions and without aeration. Under aerobic conditions, the mixed growth of Lactobacillus plantarum and yeast was significant (10^8 CFU/ml), while growth of Lactobacillus fermentum in mixed culture was weak. [ DOI ]
Optimization of wheat flour enzymatic hydrolysis for lactobacillus rhamnosus submerged fermentation / B. A. Karetkin, V. I. Panfilov, N. Y. Khromova et al. // 17th International Multidisciplinary Scientific GeoConference SGEM 2017. — Vol. 17 of Advances in Biotechnology. — Vienna, Austria, 2017. — P. 303–308. [ DOI ]
Submerged fermentation of jerusalem artichoke pulp and extract by lactobacillus / V. I. Panfiliov, B. A. Karetkin, T. V. Guseva et al. // International Multidisciplinary Scientific GeoConference Surveying Geology and Mining Ecology Management, SGEM. — 2017. — P. 1065–1070.
The study and modeling of some gut microbiota bacteria growth in fructooligosaccharides contained medium / B. A. Karetkin, E. V. Guseva, A. S. Mishchenko et al. // 17th International Multidisciplinary Scientific GeoConference SGEM 2017. — Vol. 17 of Advances in Biotechnology. — Albena, Bulgaria, 2017. — P. 397–404.
ИЗУЧЕНИЕ КИНЕТИКИ ФЕРМЕНТАТИВНОЙ ОБРАБОТКИ КРАХМАЛОСОДЕРЖАЩЕГО ЗЕРНОВОГО СЫРЬЯ ДЛЯ ФЕРМЕНТАЦИИ ПРОБИОТИЧЕСКИХ МИКРООРГАНИЗМОВ / Н. Ю. Хромова, Б. А. Кареткин, И. В. Шакир, В. И. Панфилов // Химическая промышленность сегодня. — 2017. — № 7. — С. 47–51.
Комплексная переработка возобновляемого растительного сырья с получением высокобелковых и пробиотических кормовых продуктов / И. В. Шакир, В. Д. Грошева, Б. А. Кареткин и др. // Бутлеровские сообщения. — 2017. — Т. 50. — С. 73–80.
Новационные технологии пробиотических пищевых ингредиентов и кормовых продуктов на основе возобновляемого растительного сырья / В. И. Панфилов, И. В. Шакир, Б. А. Кареткин и др. // Актуальная биотехнология. — 2017. — Т. 21, № 2. — С. 200–200.
ПОЛУЧЕНИЕ КОРМОВОЙ ДОБАВКИ С ПРОБИОТИЧЕСКИМИ СВОЙСТВАМИ КУЛЬТИВИРОВАНИЕМ ШТАММА l. plantarum НА ЖОМЕ ТОПИНАМБУРА / Е. Н. Субчева, В. С. Шумова, Ю. М. Аверина, Б. А. Кареткин // Успехи в химии и химической технологии. — 2017. — Т. 31, № 1. — С. 94–95.
ПРЕДВАРИТЕЛЬНАЯ ФЕРМЕНТАТИВНАЯ ОБРАБОТКА ПРОТЕИНА РАЗЛИЧНЫХ ТИПОВ ПШЕНИЧНОЙ МУКИ ДЛЯ КУЛЬТИВИРОВАНИЯ ЛАКТОБАКТЕРИЙ / Н. Ю. Хромова, И. М. Кузьмин, Б. А. Кареткин и др. // Актуальные проблемы естественных и математических наук в России и за рубежом. — 2017. — С. 26–30.
A model of inactivation of lactobacillus plantarum in a liquid with and without vegetable source of prebiotic / M. G. Gordienko, B. A. Karetkin, D. V. Baurin et al. // 16th International Multidisciplinary Scientific GeoConference SGEM 2016. — Vol. 3 of Advances in Biotechnology. — Vienna, 2016. — P. 161–168. Saving of viable lactobacilli cells count for a long period is one of the main quality indicators of food and feed probiotic products. Microbial death is known to be much higher in hydrated than freeze-dried culture state. In our study Lactobacillus plantarum inactivation in the liquid mediums when stored during 8 weeks was investigated. Fermentation was carried in a nutrient medium containing 25 or 50% v/v of milk whey after casein acid precipitation, and also 2 g/L of yeasts extracts. Pulp (10% w/v) (particle size about 1 mm) obtained after inulin extraction from Jerusalem artichoke was added as lowering inactivation factor to the nutrient medium. Thereby the problem of rational usage of plant processing by-products has been solved. Lactobacillus fermentation was carried out at 28 oC, without stirring during 48 hours that corresponded to a prolonged stationary growth phase. Lactobacillus count had no significant difference (about 1×109 CFU/ml) at any medium composition. Thus, dramatic difference took place after storage of suspension obtained at +5 oC during 8 weeks. In particular, high concentration of nutrients in media caused the increase of inactivation rate, while the presence of solid particles had a positive effect on Lactobacillus stability. Lactobacillus inactivation kinetic curves obtained experimentally were different depending on whether Jerusalem’s artichoke pulp was added to the medium or not. In case of heterogeneous submerged fermentation (Jerusalem’s artichoke pulp) the microorganism inactivation function during the storage period did not have inflection point and had a shape of descending curve. To describe this curve the Weibull model was applied. In the second case, the curve was supposed to vary on the second week that was due to culture dissociation into ‘weak’ and ‘strong’ populations. It is to be noted that dissociation of the population (different shapes of the colonies) was observed when counting of lactobacilli grown on medium containing 25% of whey only, however the percentage of the minor variant did not exceed 7%. To consider the dissociation phenomenon the sum of two Lactobacillus populations was considered, each was described by Weibull model. Model parameters were determined as the result of experimental data mathematical processing, tenfold decrease in population being shown in the form of regression depending on concentrations of milk whey and Jerusalem artichoke pulp. The standard deviation of values calculated from the experimentally obtained ones at the chosen linear approximation was 0.3. Keywords: Lactobacillus plantarum, inactivation, Jerusalem artichoke, optimisation, Weibull distributions, plant processing by-products. [ DOI ]
Characterization and bioconversion of pentosan containing by-products of wheat processing / B. A. KARETKIN, V. I. PANFILOV, N. Y. KHROMOVA et al. // 16th International Multidisciplinary Scientific GeoConference SGEM 2016, www.sgem.org, SGEM2016 Conference Proceedings, ISBN 978-619-7105-68-1 / ISSN 1314-2704, June 28 - July 6, 2016. — Vol. 6 of Advances in biotechnology. — Албена, Болгария, 2016. — P. 463–470. The pentosan-containing fraction (PCF) is a wheat processing by-product obtained in 3- phase starch decanter. It is commonly used for animal feeding. The PCF obtained in the Nivoba decanter is described in this research; its composition and potential for yeast fermentation being evaluated. The PCF was a liquid by-product containing oven-dry weight (DW) matter nearly 14 %, including 12.6 % in the dissolved form. The carbohydrates constituted 88.5 % by DW, including reducing substances of about 41.2%. The total content of pentosans (Douglas, 1981) was 16.9 % of thecarbohydrate components, and nearly one third of them being dissolved. Glucose based of oligo-and polysaccharides prevailed, mostly the partial starch depolymerization products which did not give coloring with iodine. The strains Leucosporidium scottii and Candida utilis consuming glucose and xylose were selected based on various yeast genus growth activity (Saccharomyces, Pichia, Candida, Rhodotorula, Endomycopsis, and Leucosporidium) when comparing with their growth on synthetic media (with xylose and arabinose) and the PCF-containing media. Mineral nitrogen in the form of ammonium sulfate was enough for the needs of these microorganisms in the culture medium. Dilute sulfuric acid hydrolysis (pH 1.8-2.5, 121 oC, 30 min) did not lead to increase in consumption of carbohydrate by-products by the yeasts. The substances inhibiting the microbial growth were formed at the lower value of pH (1.2 - 1.5). Industrial enzymes for xylanase and hemicellulase hydrolysis also resulted in a slight (less than 17 %) pentosan transfer from a solid phase into the solution. As a result, it had no significant effect on the yeast yield. The yeast growth rate was about 0.17 h-1 during the batch fermentation in the bioreactor (Minifors, Infors HT) with aeration and mixing. The pentosan bioconversion took place with consumption of the reducing substances: α-amylases and glucoamylases (Duozym, Novozymes) in addition to the culture broth during the fermentation resulted in a growth rate increase up to 0.22 h-1. About 83 % of carbohydrates were consumed during the process. As a result the yeast biomass (DW) obtained contained about 53 % of the protein presented presumably with microbial and vegetable protein. [ DOI ]
Optimisation of pretreatment conditions of plant raw materials composed media for carotenoid biosynthesis by yeast rhodotorula rubra / B. A. Karetkin, O. P. Chervyakova, D. V. Baurin et al. // 16th International Multidisciplinary Scientific GeoConference SGEM 2016. — Vol. 3 of Advances in Biotechnology. — Vienna, 2016. — P. 301–308. Various types of plant processing by-products (wheat bran, sunflower husk and meal, coffee sludge), as well as unconventional agricultural products (tubers of Jerusalem artichoke) were considered as a major component of culture media for Rhodotorula rubra submerged fermentation. β-Carotene, torulene and torularodin prevail among the other carotenoids of the strain investigated. The yeast biomass was extracted with petroleum ether and the concentration of the substances was determined by spectrophotometry for the analysis of the carotenoids. During plant raw materials processing, by-products concentrate fiber components, which yeasts do not use. Therefore, these components were processed with cellululase (Cellic CTec2, Novozyme) and hemicellulase (Cellic HTec2, Novozyme) containing enzymes and also with balanced blend Viscoferm (Novozyme). Sulfuric acid hydrolysis was studied as an alternative pretreatment method. Jerusalem artichoke fructans were metabolized without additional hydrolysis. Solvent:solid ratio was 12:1 for Jerusalem artichoke, and 10:1 for other plant materials. The maximal yields of the reducing substances (52.3 g/L) and total carbohydrates (65.4 g/L) were obtained after the dilute acid hydrolysis of the Jerusalem artichoke. Submerged aerobic fermentation of yeasts was carried out in Erlenmeyer flasks at 30 oC and stirred (150 min-1). The count of cells was determined in a counting chamber. Final concentrations of yeasts after fermentation on the water extracts of Jerusalem artichoke tubers constituted 14 g/L, and it did not exceed 10 g/L in the other cases. At the same time accumulation of the carotenoids in biomass constituted up to 44.2 μg/L, which corresponded 282.6 μg/L of culture media after tubers acid hydrolysis. Despite the amount of carotenoids in yeast obtained on fluid extracts of Jerusalem artichoke was significantly lower due to a high cell titer, the concentration of carotenoids in culture medium reached 278.2 g/L. On the next stage of our research Jerusalem artichoke tubers pretreatment conditions of the were optimized using central compositional design. The following conditions of hydrolysis were chosen for pH, temperature and duration of treatment: center points – 2.5, 120.0 oС and 25 min, variation interval for a full factorial design – 1.25, 6 oС and 10 min. Star points level was 1.682. The response surface were obtained for reducing substances, final yeast yield and carotenoids concentration. The hydrolysis conditions of Jerusalem artichoke tubers were investigated and optimized including reducing substances yield. The optimal values of hydrolysis parameters were pH 1.24, temperature 110.6 oС, duration of hydrolysis 25 min to maximal reducing substances yield. Carotenoids yield reached its maximum at pH 1.59, temperature 107.0 oС, or pH 3.41 and temperature 114.0 oС and hydrolysis duration 25 min. Predicated concentration of carotenoids in culture media being 392 μg/L for both options was confirmed by the experimental data. Keywords: carotenoids, Rhodotorula rubra, plant raw materials, central compositional design, optimization. [ DOI ]
ИССЛЕДОВАНИЕ ВЗАИМООТНОШЕНИЙ ИНДИГЕННЫХ И ТРАНЗИТОРНЫХ МИКРООРГАНИЗМОВ В СМЕШАННОЙ КУЛЬТУРЕ НА СРЕДЕ С ПРЕБИОТИКОМ / С. А. Евдокимова, А. С. Мищенко, Б. А. Кареткин и др. // Вестник Казанского технологического университета. — 2016. — Т. 19. — С. 165–169.
ПРЕДВАРИТЕЛЬНАЯ ФЕРМЕНТАТИВНАЯ ОБРАБОТКА ПРОТЕИНА ЗЕРНА ДЛЯ КУЛЬТИВИРОВАНИЯ ЛАКТО- И БИФИДОБАКТЕРИЙ / Н. Ю. Хромова, Б. А. Кареткин, И. В. Шакир, В. И. Панфилов // Бутлеровские сообщения. — 2016. — Т. 48. — С. 71–76.
Acidic and enzymatic hydrolysis of deproteinzed sunflower meal as a preprocessing for microbiological conversion / D. V. Baurin, V. I. Panfilov, B. A. Karetkin et al. // International Multidisciplinary Scientific GeoConference Surveying Geology and Mining Ecology Management, SGEM. — Vol. 2 of 15th International Multidisciplinary Scientific Geoconference and EXPO, SGEM 2015. — Albena; Bulgaria, 2015. — P. 245–251.
Enrichment of cellulose waste of sunflower seeds processing with saccharomyces’s protein / B. A. Karetkin, D. V. Baurin, M. G. Gordienko et al. // ECCE-2015, Chemical Engineering and Biochemical Engineering for a new sustainable process industry in Europe. — Biochemical Engineering / ECAB3 / Bioproducts (or bio-based products). — Nice, France, 2015. — P. 977.
Ultrasonic extraction of fructans from the tubers of jerusalem artichoke: Optimization of conditions, purification methods, c-13nmr spectroscopy of the product / B. A. Karetkin, V. I. Panfilov, D. V. Baurin, I. V. Shakir // International Multidisciplinary Scientific GeoConference Surveying Geology and Mining Ecology Management, SGEM. — Vol. 2 of 15th International Multidisciplinary Scientific Geoconference and EXPO, SGEM 2015. — Albena; Bulgaria, 2015. — P. 641–648.
ИССЛЕДОВАНИЕ ВЛИЯНИЯ СТЕПЕНИ ПОЛИМЕРИЗАЦИИ c - СУБСТРАТА НА АКТИВНОСТЬ РОСТА И МЕТАБОЛИЗМ МОЛОЧНОКИСЛЫХ БАКТЕРИЙ / Н. Ю. Хромова, Б. А. Кареткин, В. Д. Грошева и др. // Успехи в химии и химической технологии. — 2015. — Т. 29. — С. 111–113.
ОЦЕНКА БИОПОТЕНЦИАЛА ПЕРВИЧНОГО И ВТОРИЧНОГО РАСТИТЕЛЬНОГО СЫРЬЯ ДЛЯ ПОЛУЧЕНИЯ ДРОЖЖЕВОЙ КОРМОВОЙ ДОБАВКИ, ОБОГАЩЕННОЙ КАРОТИНОИДАМИ / О. П. Червякова, Б. А. Кареткин, И. В. Шакир, В. И. Панфилов // Актуальная биотехнология. — 2015. — С. 96–96.
ИССЛЕДОВАНИЕ УЛЬТРАЗВУКОВОЙ ЭКСТРАКЦИИ И СПОСОБОВ ОЧИСТКИ ФРУКТАНОВ ИЗ КЛУБНЕЙ ТОПИНАМБУРА / Б. А. Кареткин, И. В. Шакир, Б. М. Прудсков, В. И. Панфилов // Химическая промышленность сегодня. — 2014. — С. 39–46.
Использование протеолитических ферментов для увеличения степени извлечения белковых соединений из шрота подсолнечника / Д. В. Баурин, Б. А. Кареткин, И. В. Шакир и др. // Хранение и переработка сельхозсырья. — 2014. — № 10. — С. 16–20.
ПОВЫШЕНИЕ СТАБИЛЬНОСТИ МОЛОЧНОКИСЛЫХ БАКТЕРИЙ ПРИ ГЛУБИННОМ ГЕТЕРОФАЗНОМ КУЛЬТИВИРОВАНИИ / С. П. Антонова, Б. А. Кареткин, Н. Г. Лойко и др. // Успехи в химии и химической технологии. — 2014. — Т. 28. — С. 125–128.
Разработка основ комплексной конверсии шрота подсолнечника / Д. В. Баурин, М. Г. Гордиенко, Б. А. Кареткин и др. // Естественные и технические науки. — 2014. — № 8 (76). — С. 33–35.
Факторный эксперимент для оптимизации условий предварительной обработки питательной среды / Б. А. Кареткин, Т. С. Катаева, Д. В. Баурин и др. // Фундаментальные исследования. — 2014. — № 11. — С. 13–19.
ГЛУБИННОЕ ГЕТЕРОФАЗНОЕ КУЛЬТИВИРОВАНИЕ МОЛОЧНОКИСЛЫХ БАКТЕРИЙ / Б. А. Кареткин, Н. Г. Лойко, И. В. Шакир, В. И. Панфилов // Биотехнология. — 2013. — С. 59–68.
ПРОБИОТИЧЕСКИЕ ПРОДУКТЫ. НОВЫЕ ПРИЕМЫ ПОВЫШЕНИЯ КАЧЕСТВА / Н. Г. Лойко, Б. А. Кареткин, Н. А. Симон и др. // Молочная промышленность. — 2013. — № 10. — С. 57–59.
Пасынкова М. А., Кареткин Б. А. СОЗДАНИЕ МАЛООТХОДНОЙ ЭНЕРГОСБЕРЕГАЮЩЕЙ ТЕХНОЛОГИИ ПОЛУЧЕНИЯ ИНУЛИНА ИЗ ТОПИНАМБУРА С ИСПОЛЬЗОВАНИЕМ УЛЬТРАЗВУКАПасынкова М.А., Кареткин Б.А.Успехи в химии и химической технологии. 2008. Т. 22. № 13 (93). С. 71-73 // Успехи в химии и химической технологии. — 2008. — Т. 22, № 13 (93). — С. 71–73.
Шепелева Н. С., Кареткин Б. А. ИНТЕНСИФИКАЦИЯ ВЫДЕЛЕНИЯ ИНУЛИНА ИЗ КЛУБНЕЙ ТОПИНАМБУРА С ПОМОЩЬЮ УЛЬТРАЗВУКА // Успехи в химии и химической технологии. — 2007. — Т. 21, № 12 (80). — С. 35–38.
ИСПОЛЬЗОВАНИЕ УЛЬТРАЗВУКОВОЙ ПРЕДОБРАБОТКИ ПИТАТЕЛЬНОЙ СРЕДЫ ДЛЯ ГЛУБИННОГО ГЕТЕРОФАЗНОГО КУЛЬТИВИРОВАНИЯ ДРОЖЖЕЙ / Н. А. Суясов, В. И. Панфилов, Б. А. Кареткин и др. // Биотехнология. — 2007. — С. 52–56.
Increasing efficiency of biodegradation of fat-containing wastes of meat-processing industry / N. A. Suyasov, B. A. Karetkin, S. V. Kalyonov et al. // Industrial application of biotechnology. — Nova Science Publishers Hauppauge, NY, 2006. — P. 105–113.
ПОВЫШЕНИЕ ЭФФЕКТИВНОСТИ БИОДЕГРАДАЦИИ ЖИРОВ С ПОМОЩЬЮ УЛЬТРАЗВУКОВОЙ ПРЕДОБРАБОТКИ СУБСТРАТА / Б. А. Кареткин, Н. А. Суясов, И. В. Шакир, В. И. Панфилов // Успехи в химии и химической технологии. — 2004. — Т. 18. — С. 93–94.