In the process of work in the field of food microbiology at the Omsk yeast plant, we studied the regulation of the accumulation of trace elements in the yeast of the genus saccharomycete using predetermined nutrient media, as well as the breeding of strains with inherent properties. It turned out that under certain physicochemical conditions, microelements in the cell are “incorporated” into structures such as amino acids, forming fairly stable organic compounds (in iodized yeast, iodine was present in bread after a baking temperature of 200 ° C). They began to study similar abilities of fermented milk, propionic acid microorganisms, hay bacillus, etc. In parallel, questions arose of the possibility of drying the biomass, the isolation of individual structural units (water-soluble vitamins, enzymes, amino acids, etc.) and the development of the most convenient forms of the finished product.
After the Omsk yeast factory was closed in 2006, the company Zookorm was formed, where we continue to develop a rather extensive and promising area of agricultural microbiology, which, with modern technical capabilities, gives a clearer picture of the mechanisms of microbiological processes and quite effective practical application of this knowledge in animal husbandry.
At the moment, more than 20 types of products for agriculture have been developed and introduced into production, which over the past eight years have become familiar and constant helpers for consumers. A stable system of wholesale buyers has been formed in several regions of Russia, Hungary, and Germany.