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Панфилов Виктор Иванович

Занимаемые должности

Заведующий кафедрой (Кафедра биотехнологии)




[email protected]

Сайт https://muctr.ru
Уровень образования Высшее


Преподаваемые учебные предметы, курсы, дисциплины (модули)

Современные проблемы биотехнологии

Учёная степень

Доктор технических наук

Учёное звание Профессор
Наименование направления подготовки и (или) специальности

Технология изотопов и особо чистых веществ

Данные о повышении квалификации и (или) профессиональной переподготовке

«Контрактная система в сфере закупок товаров, работ и услуг для обеспечения государственных и муниципальных нужд», АНО ДПО «Межрегиональная академия повышения квалификации», 2016г.

"Информационные технологии в дистанционном, сетевом и смешанном обучении", ФГБОУ ВО "РХТУ им. Д.И. Менделеева", 2018.

Общий стаж работы 48 лет (с 01.03.1973)
Стаж работы по специальности 41 год (с 01.06.1980)

 Разработка малоотходных и безотходных биотехнологических процессов получения биомассы микроорганизмов, продуктов микробиологической переработки, первичных метаболитов на различных органических субстратах, в том числе отходах сельского хозяйства, пищевой, молокоперерабатывающей, пивоваренной, спиртовой и других отраслей промышленности.


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 ]

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 ]

Sunflower protein enzymatic hydrolysis and plant peptone production as a source of nitrogen for nutrient media / D. V. Baurin, J. M. Epishkina, A. V. Baurina et al. // 19th International Multidisciplinary Scientific GeoConference SGEM 2019. — Vol. 19 of Advances in biotechnology. — Albena, Bulgaria, 2019. — P. 939–946. Industrially defatted non-dehulled sunflower meal (SFM) with a protein content 22%, fibre 38% and cellulose 23% was separated into several fractions: protein fraction and lignocellulosic fraction, then they can be used for bioconversion into value added products. The protein concentrate (PC) contained 83% of protein. Hydrolysis of this concentrate by the commercial proteases, such as Proteinase T, Protex 7L, Protex 40E (Danisco Genecor, Denmark) and Pancreatin (Biosynthesis, the Russian Federation) can transform this concentrate into protein hydrolysate with higher content of amine nitrogen. Amino nitrogen content for different enzymatic preparations varied from 1.5 to 2.8 mg per ml and was significantly higher when combination of preparations was used. Composition and high solubility of sunflower hydrolysates at wide range of pH values proved that the product had potential for sunflower peptone production and its use as a nitrogen source for nutrient media. Crude protein was determined by the Kjeldahl method. Amine nitrogen was measured by Sorensen method (formaline titration method). Several bacterial strains were chosen as test objects and they proved to accumulate a significant amount of biomass with high cell count per ml. [ DOI ]

Wastewater treatment of single сell protein production with b.subtilis / A. V. Baurina, D. V. Baurin, J. M. Epishkina и др. // 19th International Multidisciplinary Scientific GeoConference SGEM 2019. — Т. 19 из Advances in biotechnology. — Albena, Bulgaria, 2019. — С. 1037–1044. This paper compares four growth models (Logistic Model, Gompertz Model, Richards Model and Stannard Model) using the experimental data of wastewater treatment from a single sell protein production with Bacillus subtilis in order to describe bacterial biomass growth. One model was used to describe carbohydrate consumption during the bacterial fermentation. This study was carried at the Department of Biotechnology (Mendeleev University of Chemical Technology of Russia) as part of deproteinized sunflower meal bioconversion into a highly added value product research. The temporal profiles of carbohydrates unmetabolized during single cell protein production with the yeasts, and CFU/mL were modelled with a set of ordinary differential equations solved using MATLAB software. The models were validated by the experimental data based on goodness of fit criteria; R2, MSE, and SD values. The coherence between the models and experimental results demonstrated that the models were reasonable for the prediction of the fermentation process dynamic behavior. The models gave more information about the operation conditions of the fermentation and they could be applied for further development and scaling of wastewater treatment during the single cell protein production. [ DOI ]