in some places in mogilev , rounded corners of buildings have been preserved. they have such practical uses. according to one version, they were made exactly this way so that the carriage could turn in a narrow alley without hitting the building itself. well, according to another version, this was done for the convenience of a fairly spree person returning home. there are still many in mogilev today. old unusual buildings. one can only imagine how many of them there were before, if at the beginning of the 20th century the belarusian ethnographer ivan lutskevich called the city small prague. why is it difficult to say? maybe because of the abundance of religious buildings? at that time in mogilev there were 26 orthodox churches, six catholic churches, several dozen synagogues and a lutheran church. but i like to think that this comparison was culinary. residents of prague love baked pork kola.

and mogilev residents - baked pig's ear. pig ears are boiled, fried, smoked, salted, stuffed and baked. they are probably eaten all over the world, but they are very popular in belarus. and here is proof of that. in front of me, delicious pork ears. but before i try them, i want to learn as much as possible about this dish, tatyana will help me with this. oh, today she treats me. new ears. so, today on the menu: pickled ears, baked ears and oatmeal. i'll start with the appetizer. tell me, tatyana, about pickled pig ears. we boil them first, then cut them into strips and marinate them. the marinade includes soy sauce, adjika, mustard, vinegar and a little salt and sugar. dip it into this marinade.

more satisfying or fattier, why? because when baked in the oven, it becomes, well, it it releases juice, it secretes, it turns out fat, the marinade is wonderful, it is not as spicy as in marinated ears, but it seems to me that it is ideal for baked ears, the spiciness comes from the adjika, the spiciness from the mustard, the sweetness. from soy sauce, balanced taste, again a pleasant crunchy texture, to prove to you that the dish is very satisfying, i specially cut a piece at the root of this ear, right, and pay attention, there is fat here, but it is not irritating at all, that is, it is tasty, it's nice to eat it just like in any part of this ear, it’s easy to eat such a dish, but if it happens... scary,

after emptying a plate of pig ears, you feel ravenous, order oatmeal! if you hadn't said it was oatmeal, i would never have thought of it. oatmeal in its structure, it is also in this pot very similar to our pig ears, so you eat them, they crunch, as if they are bursting, and the same thing happens with these small whole grains. whole oatmeal in a pot. pork, mushrooms and vegetables. we oatmeal boil it first, at this time, while the cereal is boiling, we prepare the filling, top, top, as you called it, pork, cut it into cubes, fry it in butter, together with onions, carrots and mushrooms, then mix it with the boiled cereal. put it in the oven, the beauty of this

dish is that the cereal absorbs fat, in principle it’s impossible to call this dish fatty, but it’s not fatty, it’s just juicy . yes, delicious, right? beef, lamb, pork. local restaurants fully confirm that mogilev is the city of lvan, and well accordingly, they love to eat meat here and know how to cook it, but this is just one culinary aspect. let's see what the other one surprises me with. the gastronomic tour of mogilev continues.

zaslonov konstantin sergeevich, partisan pseudonym uncle kostya, one of the outstanding participants and leaders of the partisan. movement in belarus during the great patriotic war, commander of the partisan detachment of the brigade, commander of all partisan forces in the arshan zone.

from the very first days, the zaslonovo detachment launched active combat activities, in a short period of time, zaslonovites destroyed about ten food warehouses. attacked german garrisons located in villages near orsha, organized the collapse of railway trains heading to the front line. on november 13, 1942, the nazis, having learned that the headquarters of the zaslonovy brigade was located in the village of kupovaya, surrounded it. the battle continued for more than 4 hours. zaslonov decided to wait until dark. and go for a breakthrough. he was mowed down by a machine gun burst. november 14, 1942 . in a battle with punitive forces near the village of kupovat , seninsky district, the legendary kambrik died. he was thirty-three years old. during the great

patriotic war, his name was given to two partisan brigades operating in the occupied territory of belarus. he... was awarded two orders of lenin and a medal. on march 7, 1943, he was awarded the title of hero of the soviet union. posthumously. the name of konstantin sergeevich zaslonov is forever included in the book of national glory.

they are the most accessible source of vitamins of group b, as well as c, d, e, p, and seventeen types of amino. acids in addition, they contain antioxidants, enzymes, chromium, calcium, phosphorus and other nutrients, so that even meat is inferior to them in nutritional properties. they are the basis of bread, which saved a person from exhaustion in the most difficult times. surely you have already guessed that i am talking about dragees, we will talk about them in the next half hour, of course, with relevant specialists, to find out how the researchers deduce it. the ideal recipe for yeast and what, and the main why , research is being carried out by our scientists today. this is a science project nearby, in the studio of ekaterina beretskaya. hello, look at the program.

they have been used for thousands of years without even realizing that they were essentially working with living microorganisms. let's study the history of the issue together. let's find out how today. yeast is grown by producers, why can any domestic bread be called alive, and what biological valuable product were our scientists able to obtain from a yeast cell? on air very soon. back in the sixth millennium bc, the egyptians began making natural leaven in the form of a paste. with their help they brewed kvass. this is a sourdough starter and became the first prototype of modern food yeast. and how man eventually came to produce modern yeast, i’ll tell you right now. our ancestors, following the example of the egyptians

, used yeast for culinary purposes for thousands of years; for example, in russia they prepared sourdough with rye flour, wheat, barley and oats. however , the quality of the products was unstable because knowledge about the technological processes themselves was lacking. for a long time, people could not even imagine that yeast was living organisms. only in 1680 was a dutch scientist able to examine them under... a microscope, which he himself invented. anthony van leeuwenhoek, but he did not recognize any signs of life in them. this was done already in 1857 by a microbiologist from france, louis pasteur, and proved that it was yeast that caused alcohol formation. the scientist was the first to understand that that same image is not a simple chemical reaction, but a biological process. which the yeast is responsible for. a little less than 30 years later, the danish chemist and microbiologist emil christian

hansen isolated a pure yeast culture, which in 1883 was first used in brewing instead of unstable starter cultures. after these discoveries, it became clear that yeast is one of the most ancient microorganisms on the planet. they belong to the group of unicellular fungi, however, they have lost their fungal structure in appearance. today there are two main groups of yeasts left: ascamycetes, their reproduction occurs with the participation of different sexes and on the basis of domycetes; they reproduce more primitively, by simple fusion of cells. from that moment on, technologists began to hone the recipe for yeast production, the basis of which has survived to this day. synthetic yeast produced in belarus -

this is an incompatible concept, because vitamin d carriers, yeast microorganisms, are carefully grown for hours in special rooms of factories in a natural way. but what stages this process consists of and what it looks like, see our next material. yeast production is essentially a natural process since yeast is a living organism. the main thing is to create the right conditions and not interfere. this is exactly what the sludsk yeast plant, a joint venture between belarus and germany, is doing. we have bakery and alcoholic friends. basic their application is naturally in baked goods and alcohol-containing products. and all the magic begins with a small test tube in which fungi come from germany to belarus. here the culture sample grows under the influence of nutrients, in particular molasses. this is a waste product from sugar

production. by the way, this is why the yeast factory was built in slutsk; there is always sugar nearby at a neighboring enterprise. then we distill them from this barrel into a larger container, nutrients are also added there, mainly molasses, more containers, again at a certain temperature, under the supply of air, they multiply and increase. this multi-stage growth of the fungus is called fermentation; when it is completed, another process begins - separation. in simple words, this is the separation of the nutrient-sugar medium in which the yeast grew from the yeast itself. then the resulting liquid is sent to a storage container, where it is kept at a temperature of 28 to 32°. to ensure that there is no doubt about the highest quality of the product, the plant has its own laboratory. his control. i am a microbiologist. control of the yeast production process, that is, this includes control of the air environment,

control of auxiliary materials, control of water that is used in the yeast production process. in order to develop a high-quality product, it is necessary to control a lot of different parameters, so in our practice we use, well, probably the most modern equipment, which allows us to obtain a high-quality product. among these parameters. bacteria from the intestinal group bacillus, mold and lactic acid microorganisms, their harmful microflora can cause poisoning, and also provoke improper growth of the fungus or even suppress it. to identify foreign organisms, microbiologists carry out the so -called sowing, this is a procedure in which different nutrient media are applied to a special chemical vessel, each with its own, then pour liquid yeast into this vessel and see if the foreign microflora germinates; if not, the product is clean, here if on the contrary, marriage. our main

the task here is to ensure that foreign microorganisms do not get into the finished product. which could lead, for example, to poisoning or even worse consequences. after the yeast has passed quality control according to microbiological parameters, it awaits the final stages of production. since the production is food production, you need to be completely in specialized clothing and, moreover, undergo absolutely complete disinfection, otherwise you won’t be able to get into the workshop without this. in the filtration department , a small layer of starch is applied to the vacuum filter using a vacuum pump, liquid yeast is applied using a vacuum pump; in one revolution of the filter , the yeast, let’s say, turns into a solid product, it falls into the extruder, where it is directly kneaded well, falls

into the mold, and then the yeast. there is a packaging section, here the product receives its clothes and is tested again, only after that the yeast is sent to the warehouse, from where it will soon be taken not only to the bakery enterprise of our country, you are looking at the science project nearby, today we are studying one of... the most ancient microorganisms on the planet, this is yeast, here's something else we'll tell you about, raw materials for production and an object for research, why do our scientists use yeast, what is yeast extract with high bioavailability, and what use have belarusian microbiologists found for yeast? they were born

in different parts of the world, i came from kazakhstan, from the city of almaty, my husband sergei was the first to come here for work, he really liked it here, i was born in telinograd, that is, there is, so to speak, a little history there, first there was telinograd, then akmala, everyone found something for themselves here, here is ours... favorite scene, our home, i can’t even say that this is work, this is our home, where we give our soul, our creativity, i came and declared, that is , what i want, that i want to have my own team, i want to develop ballroom dancing in our city in the city of lida. each hero has his own unique story and

his own view of belarus. there are very good conditions in minsk so that... we can seriously spend a long time and go on an exciting journey. many centuries ago, here were the lower castle and posad, and then the town hall rose, where the city magistrate was located. so the kobrin princes of their squad definitely stopped and feasted here. not so long ago, by the way, a local resident caught a wobbler, that is

, a plastic fish blende, weighing 41 kg and 2 m long, to show how unusual and wonderful our country is. in america, floating houses are called the fashionable word houseboard, house, ship, but they have not yet come up with a term for floating stations. landscapes full of thoughtfulness and sadness enchant even the most fastidious travelers. watch the program “cities of belarus” on the belarus 24 tv channel. scientists often conduct a variety of studies using yeast, since these are living cells. and multiply quickly, but for some specialists the yeast itself has become an object of research, for example, for technologists, whose scientific activity determines

the quality, taste and color of the yeast products that we love so much, bread, buns, loaves and much more. today our guest is the head of one of the departments of the scientific and practical center for food our academy of sciences, vitali, hello, hello, ekaterina, vitali, let's start, so to speak, with the basics of the food research and production center. this is, let's say, the first stop of all products, after which their journey continues and reaches yeast stores, including. please tell us, from a scientific point of view, yes, why yeast is interesting, how are they studied? yeast, in fact, is a unique living organism, without which it is impossible to obtain a number of food products, they are an indispensable assistant to the technologist in the production of kvass, or bakery products, the entire line of alcoholic products, it cannot be obtained without the use of yeast, therefore they require careful attention when

researching for the purpose of improvement, therefore research related to dragees requires a certain serious attitude in order to optimize technological processes to improve the quality of food products, our center conducts a number of studies in this direction. as i said, we are optimizing technological processes that use yeast for more efficient use of raw materials and - improving the quality of finished products, we are looking for new directions for the use of yeast to obtain new products based on them, and of course - we are engaged in constant monitoring - and analysis of the quality of products produced, including from yeast, on based on dragee. as we are talking about them today, in order to ensure food safety, quality and consumer expectations.

let's move on to new directions and specifically to your research activities, you have developed technology for processing yeast cells? what is the essence of the technology and how did this idea come about? this technology is associated with deep enzymatic processing of the yeast cell, that is, enzymes are biological catalysts that break down the yeast cell based on the components of the yeast cell, we obtain completely new products, such as yeast extract and mycotoxin adsorbent. we have developed this area of ​​research due to the fact that breweries have in their technological cycle an excess of yeast, which is usually... disposed of as feed for farm animals, or dried in its native form and used as dry yeast cells there for the feed industry, mainly

somewhere maybe for the food industry, we went further, as a matter of fact, as a result this research has developed a completely new direction, two types of a completely new product, and yeast extract, let's first talk about it in more detail, and yeast extract is... a product obtained from yeast, all those valuable components that are in in yeast we isolate vitamins, free amino acids, macro-microelements, and based on them we obtain yeast extract. the scope of application of yeast extract is quite wide; it is used from the food industry to microbiology. in the food industry, it can be used as a natural flavor enhancer to replace the well- known monosodium glutamate. then a food additive with index e. these properties are due to the high content of glutamic acid and arginine. it can also be used as a source biologically

valuable components due to the content of vitamins, amino acids, macro-microelements, also for enriching food products. in the feed industry it can be used to increase the palatability of feed, since it also produces more attractive feed. of course for animals, and as a source, again, of valuable substances necessary for the growth and development of the body. in cosmetology, it is also used in creams that women use every day, as a source, again, of biologically valuable components, vitamins, replaceable and essential amino acids. in microbiology, as food, when cultivating the same yeast or bacteria, and since it is in its composition. a very complete environment for their growth and development, here is the second product, i will read, organic mycoadsorbent, the name is complex for a non-specialist, incomprehensible, but...

it seems to me that all the best, vitamins, amino acids, that were left to the organic mycoadsorbent were taken into the yeast extract , and what is it for, where can it be used? second product - organic mycoadsorbent - it is also unique in its properties, its main property is the effective binding of toxins and harmful substances. the main purpose, of course, of an organic microadsorbent due to its use in the feed industry to... in order to neutralize this negative effect of mycotoxins in feed, if present, the mechanism of action of the mycoadsorbent is simple, it is added to feed in a certain dosage, and when eaten feed, if there are mycotoxins in them , it binds mycotoxins in the animal’s stomach and removes them from waste products, due to which there are negative consequences that, well, have a bad effect on the body and the animal, of course.

limit its growth, development, productivity, all these negative consequences are minimized, that is, such a yeast brush, you can say so, you can say so, but how technologically complex the process is in general, here is the development of these two completely new products, tell us, on in fact, yes, this is a rather complex biotechnological process that requires... serious control - given parameters, starting from the enzymatic hydrolysis of the road cell and the preparation of raw materials, i finish with drying - finished products - mycoadsorbent, yeast extract, and of course, it requires certain technical equipment, that is , it requires its own equipment, but it is certainly economically beneficial, because

how as a rule, new products... are already sold more expensive than the original ones, than the raw materials, the same yeast, yes, of course, despite the fact that it will be more expensive than yeast, the economy is visible here, because the products a completely new direction and purpose, but the cost will of course be more expensive due to the fact that the costs of the technological process are higher, due to the fact that quality control -

research, where the main characters will also be yeast, or not yeast? yes, we work with yeast all the time, my department first of all, because, as i already said, all products, most of the products we deal with, are produced only using yeast, alcoholic products including non-alcoholic products, which are kvass this. today, the direction of various non-alcoholic fermented drinks is developing, which also require the use of yeast, without which it is impossible to obtain such products. as a matter of fact, in this direction, we are starting our new research, one of them together with the institute of microbiology on the development of technology for producing fermented soft drinks, non-alcoholic beer

based on domestic... yeast, because in these products we need certain properties of yeast, which are not needed in strong alcoholic products, these are a minimum of alcohol and a maximum of flavor-forming aroma-forming substances, that is, for this we will need some, yes, for this , research will be carried out and certain races of yeast will be developed that will allow us to obtain such products with vitality. well then , only success to you and your team, we are waiting for new products produced with the help of new races of yeast, as you said. thank you for taking the time to come to our studio. thank you, ekaterina, for inviting me, more interesting stories for you. thank you. yeast properties microbiologists of our academy of sciences were also interested. it turned out that the nutritional properties of these microorganisms can be beneficial for

animals. and... we know how to start the morning correctly, breakfast should not only satiate, but also delight, because food, oh, how it affects our mood, and if you cook in a pleasant company, then it’s double pleasure, together with the audience we’ll prepare a delicious breakfast, what are we having for breakfast today? oh, today there will be a very interesting breakfast, we will cook quiche with mussels, i hope that we will have a great time today and let's prepare a real champion's breakfast and...

over the female population, the female population prevails there, because men have a higher mortality rate in childhood, what do you think causes this? various factors, my dad threw me into a river when i was a child, and then they brilliantly answer the host’s questions. does anyone know why september is called september? not because it's the seventh month, no? nikita, great, this is the seventh month, september is simply called ordinal, conditionally.

it's great that it coincided. watch the intellectual entertainment project, i i know, on the belarus 24 tv channel . one of the parameters for which microbiologists love yeast is its... scopic size, to understand how small they are, you can imagine that, say, one gram of yeast contains 10 billion cells, and for this somehow i just got it in my head, i must say that this number of cells, if lined up in one chain, it will be more than 80

km, and in order to pee in our land along the equator, you will need less than half a kilogram of yeast, but the main thing is - this is their metabolic activity, that is, their the ability... to synthesize a huge amount of biologically active substances turned out that they can solve a rather complex problem: the lack of protein in animal food, they are a kind of protein production factory, here are specially bred strains - against tremors, they can accumulate - protein in their cells from 50 up to 70, even 75%, and if you consider that these are fast-growing microorganisms, that they can be grown on cheap nutrient media, that this is a very fast process, independent of weather conditions, well, you can understand what it is like potential for solving such a problem. they began to study it at the institute of microbiology of nan-belarus, using waste

from one of the richest protein products in soybeans as assistants. we have developed a method based on the strains we have selected, which allows us to increase the protein content of this waste by 5-8%. this is a very big indicator. to achieve this, scientists treat soybean meal, that is, soybean waste, with yeast, then moisten it for a short amount of time and wait for the yeast to begin to develop and produce valuable nutrients. substances. they secrete certain metabolites, these are enzymes, these are polysaccharides, for example, you can see what, what quantity of polysaccharides yeast can secrete, they synthesize enzymes that participate in the breakdown of protein, they destroy the anti-nutrients that they contain. soybeans, they synthesize vitamins, and at the same time synthesize protein, the so-called yeast protein, as a result we get a product that is enriched with protein and not only protein, but it is also enriched with other products metabolism, which, for example, are polysaccharides, they are

hepatoprotectors, they have an asorption effect, scientists from the institute of microbiology of our academy of sciences were the first in the country to propose the use of live yeast cultures for dietary supplements that enrich the diet of animals. we started this development probably 12 years ago, this was the first research in belarus concerning the use of live yeast in feed additives, we managed... to also select such a strain of yeast, and if everyone has...