Overview of modern research in the field of processing molasses for obtaining biologically active substances

Abstract

The chemical composition of molasses, namely, the complex of macro- and microelements, along with the 45-50 % sucrose content in it, makes it promising to obtain new types of products from it. The article presents the results of research of domestic and foreign scientists aimed at microbiological, physical, chemical and enzymatic effects on molasses in order to synthesize and isolate biologically active substances. By identifying the optimal conditions for microbiological exposure to molasses, the researchers synthesized 4.6 g of bacterial cellulose in 1 liter of molasses , 10.5 g of lipids, 176 mg of nisin, 14 g of succinoglycan, 7 g of lactic acid, 37 g of D-psicose as well as enzymes: 2237 units of β-amylase and 36.1 units of invertase. Moreover, a bacterial suspension was created, which had a stimulating effect on the development of wheat seeds, which can later be used as fertilizers. The results of studies on the processing of molasses by a complex of enzymes and / or chemical reagents made it possible to synthesize hydroxymethylfurfurol, phenolic compounds, antioxidants, including anthocyanins, as well as to obtain various oligosaccharides, anti-icers and long-acting fertilizers.