Biotechnological aspects of fermented drinks production on vegetable raw materials

Abstract

Fermented drinks are considered as the optimal form of a food product, used to enrich the diet with biologically active substances that have a beneficial effect on the metabolism and immunoresistance of the human body, which are provided not only by extraction, but also are formed as a result of the vital activity of various types of microorganisms. The latter, in turn, produce vitamins, amino acids, organic acids, etc., which gives fermented drinks a higher biological value. Drinks technology with the use of tea fungus (Medusomyces gisevii) is oriented for home cooking and it is not possible to apply it in an industrial environment. The relevance of this research work is to develop the technology of the drink, enriched with biologically active substances in the most accessible form to expand the range of functional beverages aimed at maintaining the health of various population groups. In order to solve this problem a combined yeast and lactic acid bacteria ferment was chosen, the optimal composition of the nutrient medium based on green tea and barley malt wort was determined, and the amino acid and vitamin activator was selected to reduce the fermentation process. The developed technology made it possible to obtain a drink with mixed leaven, harmonious in organoleptic characteristics, with a high content of amino acids, especially essential ones, which made it possible to recommend this functional drink for various groups of the population.