Biotransformation of flavonoids, steroids, terpenes and lactones with the participation of filamentous fungi and yeasts in order to increase their biological activity.
The application of genetic engineering in the construction of microbial strains used in biocatalysis.
The use of safe GRAS microorganisms in biotransformations in the food industry.
Obtaining bioactive compounds as a result of biotransformation on a solid substrate, using waste materials from various industries as a renewable source of carbon and energy for microorganisms (including genetically modified ones).
Isolation, synthesis and chemical and enzymatic modifications of phospholipids.
Chemoenzymatic synthesis of optically active lactones with biological activity and their biotransformation with the participation of microorganisms.
New immobilised enzymes as biocatalysts of chemical reactions.
Using “green chemistry” methods, including deep eutectic solvents (DES), for the isolation and enzymatic modification of natural products.
Obtaining nanocarriers of bioactive compounds.
Using plant extracts with fungistatic activity as natural plant protection agents.
Insects as alternative food with targeted biological properties.
Quantitative and qualitative analyses of volatile organic compounds and essential oils isolated from herbs, spices and food raw materials.
