kaz44Вестник Университета Шакарима. Серия технические наукиBulletin of Shakarim University. Technical Sciences2788-79953006-0524«Шәкәрім университеті» КеАҚ10.53360/2788-7995-2024-1(13)-12kaz44-616Research ArticleПИЩЕВАЯ ИНЖЕНЕРИЯ И БИОТЕХНОЛОГИЯ (ОРИГИНАЛЬНАЯ СТАТЬЯ)FOOD ENGINEERING AND BIOTECHNOLOGY (ORIGINAL ARTICLE)ОПТИМИЗАЦИЯ ТЕХНОЛОГИИ И ВЫБОР БИОСОРБЕНТОВ НА ОСНОВЕ БОЯРЫШНИКА, РЯБИНЫ И ПУСТЫРНИКА ДЛЯ УЛУЧШЕНИЯ КАЧЕСТВА КИСЛОМОЛОЧНОГО ПРОДУКТАOPTIMISATION OF TECHNOLOGY AND SELECTION OF BIOSORBENTS BASED ON HAWTHORN, MOUNTAIN ASH AND MOTHERWORT TO IMPROVE THE QUALITY OF FERMENTED MILK PRODUCThttps://orcid.org/0000-0003-4861-7862АлимардановаМ. К.AlimardanovaM. K.

Мариям Калабаевна Алимарданова – доктор технических наук, профессор, кафедра «Технология продуктов питания»

 050000, Республика Казахстан, г. Алматы, ул. Толе би, 100 

Mariyam Kalabaevna Alimardanova – Doctor of Technical Sciences, Professor, Department of "Food Technology" 

 050000, Republic of Kazakhstan, Almaty, Tolebi str. 100 

alimardan.m.atu4@mail.ruhttps://orcid.org/0000-0002-4801-7173БакиеваВ. М.BakiyevaV. M.

Венера Маратжановна Бакиева⃰ – докторант кафедры «Технология продуктов питания»  

 050000, Республика Казахстан, г. Алматы, ул. Толе би, 100 

Venera Maratzhanovna Bakiyeva⃰ – Doctoral student of the Department of "Food Technology" 

 050000, Republic of Kazakhstan, Almaty, Tolebi str. 100 

venerabakieva@mail.ruhttps://orcid.org/0000-0002-5084-6587ТлевлесоваД. А.TlevlessovaD. A.

Динара Абаевна Тлевлесова – PhD, ассоциированный профессор кафедры ТПП 

050000, Республика Казахстан, г. Алматы, ул. Толе би, 100 

Dinara Tlevlessova – PhD, Associate Professor of the Department of Food Technology 

 050000, Republic of Kazakhstan, Almaty, Tolebi str. 100 

tlevlessova@gmail.comАлматинский технологический университетКазахстанAlmaty Technological UniversityKazakhstan20242903202401(13)8998Copyright © Алимарданова М.К., Бакиева В.М., Тлевлесова Д.А., 20242024Алимарданова М.К., Бакиева В.М., Тлевлесова Д.А.Alimardanova M.K., Bakiyeva V.M., Tlevlessova D.A.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://tech.vestnik.shakarim.kz/jour/article/view/616

Ускоренное развитие урбанизации несет с собой проблемы для окружающей среды и оказывает отрицательное воздействие на здоровье людей. Загрязнение воздуха, воды и ограниченный доступ к природным ресурсам становятся серьезными вызовами. Тем не менее, инновационные продукты, включающие технологии энтеросорбции, представляют потенциальное решение для улучшения общественного здоровья. Эти продукты способствуют эффективному удалению токсичных веществ из организма, смягчая негативное воздействие урбанизации на здоровье.В контексте йогурта с LABR было выявлено, что он более стабилен к отделению сыворотки и сохранению влаги. Пребиотики оказывают положительное воздействие на водоудерживающую способность, хотя этот эффект может уменьшаться со временем. Оптимальная концентрация бактерий LABR также подчеркивает важность точного баланса, после которого дополнительное увеличение не приносит значительных улучшений. Эти результаты могут быть использованы для оптимизации производства йогурта, учитывая его структуру и свойства на протяжении срока годности.С учетом данных исследования можно сделать вывод, что для достижения максимальной эффективности биоудаления тяжелых металлов необходимо оптимальное сочетание концентрации бактерий L. acidophilus и концентрации металлов, достигаемое на четвертый день после добавления пребиотиков. Эти результаты имеют практическое значение для процессов очистки водных сред от тяжелых металлов, предоставляя основу для оптимизации условий биоудаления в промышленных и экологических приложениях.

The accelerated development of urbanisation brings with it environmental problems and adverse effects on human health. Air pollution, water pollution and limited access to natural resources are becoming serious challenges. However, innovative products incorporating enterosorption technologies present a potential solution to improve public health. These products contribute to the effective removal of toxic substances from the body, mitigating the negative health effects of urbanisation.In the context of yoghurt with LABR, it has been found to be more stable to whey separation and moisture retention. Prebiotics have a positive effect on water retention, although this effect may diminish over time. The optimal concentration of LABR bacteria also emphasises the importance of a precise balance, after which additional increases do not bring significant improvements. These results can be used to optimise the production of yoghurt, taking into account its structure and properties over its shelf life.Considering the study data, it can be concluded that an optimal combination of L. acidophilus bacterial concentration and metal concentration, reached on the fourth day after the addition of prebiotics, is necessary to maximise the efficiency of heavy metal bioremediation. These results have practical implications for heavy metal removal processes in aqueous media, providing a basis for optimising bioremediation conditions in industrial and environmental applications.

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The authors declare that there are no conflicts of interest present.