title: ÐÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ðµ ÑÐ²Ð¾Ð¹ÑÑÐ² Ð¼Ð¾Ð»Ð¾ÑÐ½Ð¾ÐºÐ¸ÑÐ»ÑÑ Ð±Ð°ÐºÑÐµÑÐ¸Ð¹ Ð´Ð»Ñ ÑÐµÑÐ¼ÐµÐ½ÑÐ°ÑÐ¸Ð¸ Ð½Ð°Ð¿Ð¸ÑÐºÐ° Ð¸Ð· Ð¿Ð¾Ð»Ð±Ñ
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð±Ð°ÐºÐ°Ð»Ð°Ð²ÑÐ°
titleType: Subtitle
title: Research on the properties of lactic acid bacteria for fermentation of an emmer drink
Creators: name: ÐÑÑÐºÐ¾Ð²Ð°, Ð¢Ð°ÑÑÑÐ½Ð°
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2024
Subjects: ÐºÑÐ»ÑÑÑÑÑ Ð¼Ð¾Ð»Ð¾ÑÐ½Ð¾ÐºÐ¸ÑÐ»ÑÑ Ð±Ð°ÐºÑÐµÑÐ¸Ð¹
Ð½Ð°Ð¿Ð¸ÑÐºÐ¸ Ð°Ð»ÑÑÐµÑÐ½Ð°ÑÐ¸Ð²Ð½ÑÐµ Ð¼Ð¾Ð»Ð¾ÑÐ½ÑÐ¼
Ð½Ð°Ð¿Ð¸ÑÐ¾Ðº Ð¸Ð· Ð¿Ð¾Ð»Ð±Ñ
ÑÐµÑÐ¼ÐµÐ½ÑÐ¸ÑÐ¾Ð²Ð°Ð½Ð½ÑÐµ ÑÐ°ÑÑÐ¸ÑÐµÐ»ÑÐ½ÑÐµ Ð½Ð°Ð¿Ð¸ÑÐºÐ¸
cultures of lactic acid bacteria
drinks alternative to dairy
emmer drink
fermented vegetable drinks

description: ÐÐ°Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¿Ð¾ÑÐ²ÑÑÐµÐ½Ð° Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ ÑÐ²Ð¾Ð¹ÑÑÐ² ÐºÑÐ»ÑÑÑÑ Ð¼Ð¾Ð»Ð¾ÑÐ½Ð¾ÐºÐ¸ÑÐ»ÑÑ Ð±Ð°ÐºÑÐµÑÐ¸Ð¹ Ð´Ð»Ñ Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð¸Ñ Ð²Ð¾Ð·Ð¼Ð¾Ð¶Ð½Ð¾ÑÑÐ¸ Ð¸Ñ Ð¿ÑÐ¸Ð¼ÐµÐ½ÐµÐ½Ð¸Ñ Ð´Ð»Ñ ÑÐµÑÐ¼ÐµÐ½ÑÐ°ÑÐ¸Ð¸ Ð¿Ð¾Ð»Ð±ÑÐ½Ð¾Ð¹ Ð¾ÑÐ½Ð¾Ð²Ñ Ñ ÑÐµÐ»ÑÑ Ð¿Ð¾Ð»ÑÑÐµÐ½Ð¸Ñ Ð½Ð°Ð¿Ð¸ÑÐºÐ°, Ð°Ð»ÑÑÐµÑÐ½Ð°ÑÐ¸Ð²Ð½Ð¾Ð³Ð¾ ÐºÐ¸ÑÐ»Ð¾Ð¼Ð¾Ð»Ð¾ÑÐ½Ð¾Ð¼Ñ. ÐÐ°Ð´Ð°ÑÐ¸, ÐºÐ¾ÑÐ¾ÑÑÐµ ÑÐµÑÐ°Ð»Ð¸ÑÑ Ð² ÑÐ¾Ð´Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ: 1. Ð¿ÑÐ¾Ð°Ð½Ð°Ð»Ð¸Ð·Ð¸ÑÐ¾Ð²Ð°ÑÑ Ð½Ð°ÑÑÐ½ÑÑ Ð»Ð¸ÑÐµÑÐ°ÑÑÑÑ Ð¿Ð¾ ÑÐµÐ¼Ðµ ÑÐ°Ð±Ð¾ÑÑ; 2. Ð¿Ð¾Ð´Ð¾Ð±ÑÐ°ÑÑ Ð¾Ð±ÑÐµÐºÑÑ Ð¸ Ð¼ÐµÑÐ¾Ð´Ñ ÑÐºÑÐ¿ÐµÑÐ¸Ð¼ÐµÐ½ÑÐ°Ð»ÑÐ½ÑÑ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ð¹, ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°ÑÑ ÑÑÐµÐ¼Ñ Ð²ÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ð¸Ñ ÑÐ°Ð±Ð¾ÑÑ; 3. Ð¾Ð¿ÑÐµÐ´ÐµÐ»Ð¸ÑÑ ÐºÐ¸ÑÐ»Ð¾ÑÐ¾Ð¾Ð±ÑÐ°Ð·ÑÑÑÑÑ Ð¸ ÑÐ°ÑÐ°ÑÐ¾Ð»Ð¸ÑÐ¸ÑÐµÑÐºÑÑ Ð°ÐºÑÐ¸Ð²Ð½Ð¾ÑÑÑ ÐºÑÐ»ÑÑÑÑ Ð¼Ð¾Ð»Ð¾ÑÐ½Ð¾ÐºÐ¸ÑÐ»ÑÑ Ð±Ð°ÐºÑÐµÑÐ¸Ð¹, Ð²ÑÐ±ÑÐ°Ð½Ð½ÑÑ Ð´Ð»Ñ ÑÐµÑÐ¼ÐµÐ½ÑÐ°ÑÐ¸Ð¸ Ð¿Ð¾Ð»Ð±ÑÐ½Ð¾Ð¹ Ð¾ÑÐ½Ð¾Ð²Ñ; 4. Ð¸Ð·ÑÑÐ¸ÑÑ Ð²Ð»Ð¸ÑÐ½Ð¸Ðµ ÐºÑÐ»ÑÑÑÑ Ð¼Ð¾Ð»Ð¾ÑÐ½Ð¾ÐºÐ¸ÑÐ»ÑÑ Ð±Ð°ÐºÑÐµÑÐ¸Ð¹ Ð½Ð° Ð²ÐºÑÑ Ð¸ Ð·Ð°Ð¿Ð°Ñ Ð½Ð°Ð¿Ð¸ÑÐºÐ°; 5. Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð¸Ð¸ Ð¿Ð¾Ð»ÑÑÐµÐ½Ð½ÑÑ ÑÐµÐ·ÑÐ»ÑÑÐ°ÑÐ¾Ð² ÑÐ´ÐµÐ»Ð°ÑÑ Ð²ÑÐ²Ð¾Ð´Ñ Ð¾ Ð²Ð¾Ð·Ð¼Ð¾Ð¶Ð½Ð¾ÑÑÐ¸ Ð¿ÑÐ¸Ð¼ÐµÐ½ÐµÐ½Ð¸Ñ Ð¸ÑÑÐ»ÐµÐ´ÑÐµÐ¼ÑÑ ÐºÑÐ»ÑÑÑÑ Ð¼Ð¾Ð»Ð¾ÑÐ½Ð¾ÐºÐ¸ÑÐ»ÑÑ Ð±Ð°ÐºÑÐµÑÐ¸Ð¹ Ð² ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ ÑÐµÑÐ¼ÐµÐ½ÑÐ¸ÑÐ¾Ð²Ð°Ð½Ð½Ð¾Ð³Ð¾ Ð½Ð°Ð¿Ð¸ÑÐºÐ° Ð¸Ð· Ð¿Ð¾Ð»Ð±Ñ. ÐÐ±ÑÐµÐºÑÑ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ: â¢ ÑÐ¸ÑÑÑÐµ ÐºÑÐ»ÑÑÑÑÑ Ð¼Ð¾Ð»Ð¾ÑÐ½Ð¾ÐºÐ¸ÑÐ»ÑÑ Ð±Ð°ÐºÑÐµÑÐ¸Ð¹ Lactiplantibacillus Ñlantarum (Lpb. Ñlantarum), Limosilactobacillus fermentum (Lilb.fermentum), Lactobacillus acidophilus (Lb. Ð°cidophilus) Ð¸ ÑÐ¼ÐµÑÑ ÐºÑÐ»ÑÑÑÑ Lpb. Ñlantarum + Lb. Ð°cidophilus Ð² ÑÐ¾Ð¾ÑÐ½Ð¾ÑÐµÐ½Ð¸Ð¸ 1:1; â¢ ÑÐµÑÐ¼ÐµÐ½ÑÐ¸ÑÐ¾Ð²Ð°Ð½Ð½ÑÐ¹ Ð³Ð¸Ð´ÑÐ¾Ð»Ð¸Ð·Ð°Ñ Ð¿Ð¾Ð»Ð±Ñ. Ð Ð°Ð±Ð¾ÑÐ° Ð²ÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ð° Ð½Ð° Ð±Ð°Ð·Ðµ Ð»Ð°Ð±Ð¾ÑÐ°ÑÐ¾ÑÐ¸Ð¹ ÐÑÑÑÐµÐ¹ ÑÐºÐ¾Ð»Ñ Ð±Ð¸Ð¾ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ð¹ Ð¸ Ð¿Ð¸ÑÐµÐ²ÑÑ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ² Ð¡ÐÐ±ÐÐ£. ÐÐ½Ð°Ð»Ð¸Ð·Ð¸ÑÑÐµÐ¼ÑÐ¼Ð¸ Ð¿Ð°ÑÐ°Ð¼ÐµÑÑÐ°Ð¼Ð¸ Ð±ÑÐ»Ð¸ ÐºÐ¸ÑÐ»Ð¾ÑÐ¾Ð¾Ð±ÑÐ°Ð·ÑÑÑÐ°Ñ Ð¸ ÑÐ°ÑÐ°ÑÐ¾Ð»Ð¸ÑÐ¸ÑÐµÑÐºÐ°Ñ Ð°ÐºÑÐ¸Ð²Ð½Ð¾ÑÑÑ ÐºÑÐ»ÑÑÑÑ Ð¼Ð¾Ð»Ð¾ÑÐ½Ð¾ÐºÐ¸ÑÐ»ÑÑ Ð±Ð°ÐºÑÐµÑÐ¸Ð¹, Ð° ÑÐ°ÐºÐ¶Ðµ Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ðµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸ (Ð²ÐºÑÑ Ð¸ Ð·Ð°Ð¿Ð°Ñ) Ð¿Ð¾Ð»Ð±ÑÐ½Ð¾Ð¹ Ð¾ÑÐ½Ð¾Ð²Ñ Ð¿Ð¾ÑÐ»Ðµ ÐµÐµ ÑÐµÑÐ¼ÐµÐ½ÑÐ°ÑÐ¸Ð¸ Ð¸ÑÑÐ»ÐµÐ´ÑÐµÐ¼ÑÐ¼Ð¸ ÐºÑÐ»ÑÑÑÑÐ°Ð¼Ð¸. Ð ÑÐ¾Ð´Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ ÑÑÑÐ°Ð½Ð¾Ð²Ð»ÐµÐ½Ð¾, ÑÑÐ¾ ÐºÑÐ»ÑÑÑÑÑ Lb. Ð°cidophilus Ð¸ ÑÐ¼ÐµÑÑ ÐºÑÐ»ÑÑÑÑ LÑb. Ñlantarum + Lb. Ð°cidophilus ÑÐ²Ð»ÑÑÑÑÑ Ð½Ð°Ð¸Ð±Ð¾Ð»ÐµÐµ Ð¿ÑÐµÐ´Ð¿Ð¾ÑÑÐ¸ÑÐµÐ»ÑÐ½ÑÐ¼Ð¸ Ð´Ð»Ñ ÑÐµÑÐ¼ÐµÐ½ÑÐ°ÑÐ¸Ð¸ Ð¿Ð¾Ð»Ð±ÑÐ½Ð¾Ð¹ Ð¾ÑÐ½Ð¾Ð²Ñ. ÐÐ°Ð½Ð½ÑÐµ ÐºÑÐ»ÑÑÑÑÑ ÑÐ°ÑÐ°ÐºÑÐµÑÐ¸Ð·ÑÑÑÑÑ Ð½Ð°Ð¸Ð±Ð¾Ð»ÑÑÐµÐ¹ ÐºÐ¸ÑÐ»Ð¾ÑÐ¾Ð¾Ð±ÑÐ°Ð·ÑÑÑÐµÐ¹ Ð°ÐºÑÐ¸Ð²Ð½Ð¾ÑÑÑÑ Ð¸ Ð²ÑÑÐ¾ÐºÐ¾Ð¹ ÑÐºÐ¾ÑÐ¾ÑÑÑÑ ÑÐ±ÑÐ°Ð¶Ð¸Ð²Ð°Ð½Ð¸Ñ Ð³Ð»ÑÐºÐ¾Ð·Ñ Ð¸ Ð¼Ð°Ð»ÑÑÐ¾Ð·Ñ. ÐÐ¾Ð»Ð±ÑÐ½Ð¾Ð¹ Ð³Ð¸Ð´ÑÐ¾Ð»Ð¸Ð·Ð°Ñ, ÑÐµÑÐ¼ÐµÐ½ÑÐ¸ÑÐ¾Ð²Ð°Ð½Ð½ÑÐ¹ Lb. Ð°cidophilus Ð¸ ÑÐ¼ÐµÑÑÑ ÐºÑÐ»ÑÑÑÑ LÑb. Ñlantarum + Lb. Ð°cidophilus, Ð¸Ð¼ÐµÐµÑ Ð¿ÑÐ¸ÑÑÐ½ÑÐ¹ ÐºÐ¸ÑÐ»Ð¾Ð¼Ð¾Ð»Ð¾ÑÐ½ÑÐ¹ Ð²ÐºÑÑ Ð¸ Ð·Ð°Ð¿Ð°Ñ. ÐÑÐ¸ Ð½Ð°Ð¿Ð¸ÑÐ°Ð½Ð¸Ð¸ Ð»Ð¸ÑÐµÑÐ°ÑÑÑÐ½Ð¾Ð³Ð¾ Ð¾Ð±Ð·Ð¾ÑÐ° Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð»Ð¸ÑÑ ÑÐ»ÐµÐ´ÑÑÑÐ¸Ðµ Ð±Ð°Ð·Ñ Ð´Ð°Ð½Ð½ÑÑ: eLIBRARY.RU, Cyberleninka.ru. Ð¡ÑÐ°ÑÐ¸ÑÑÐ¸ÑÐµÑÐºÑÑ Ð¾Ð±ÑÐ°Ð±Ð¾ÑÐºÑ ÑÐºÑÐ¿ÐµÑÐ¸Ð¼ÐµÐ½ÑÐ°Ð»ÑÐ½ÑÑ Ð´Ð°Ð½Ð½ÑÑ Ð¾ÑÑÑÐµÑÑÐ²Ð»ÑÐ»Ð¸ Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð¿Ð°ÐºÐµÑÐ° Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼ Microsoft Excel.
description: This work is devoted to the study of the properties of cultures of lactic acid bacteria to determine the possibility of their use for fermentation of the emmer base in order to obtain a drink alternative to fermented milk. Tasks that were solved during the research: 1. analyze the scientific literature on the topic of the work; 2. to select objects and methods of experimental research, to develop a scheme of work; 3. to determine the acid-forming and saccharolytic activity of cultures of lactic acid bacteria selected for fermentation of the emmer base; 4. to study the effect of cultures of lactic acid bacteria on the taste and smell of the drink; 5. based on the results obtained, draw conclusions about the possibility of using the studied cultures of lactic acid bacteria in the technology of fermented emmer drink Objects of research: â¢ pure cultures of lactic acid bacteria Lactiplantibacillus lactarum (Lpb. lactarum), Limosilactobacillus fermentum (Lilb.fermentum), Lactobacillus acidophilus (Lb. acidophilus) and a mixture of cultures Lpb. lantarum + Lb. acidophilus in a 1:1 ratio; â¢ fermented spelt hydrolysate. The work was carried out on the basis of the laboratories of the Higher School of Biotechnology and Food Production of SPbPU. The analyzed parameters were acid-forming and saccharolytic activity of cultures of lactic acid bacteria, as well as organoleptic parameters (taste and smell) of the spelt base after fermentation. During the study, it was found that cultures Lb. acidophilus and a mixture of cultures Lb. plantarum + Lb. acidophilus are the most preferred for fermentation of the emmer base. These cultures are characterized by the highest acid-forming activity and high fermentation rate of glucose and maltose. Emmer hydrolysate, fermented Lb. acidophilus and a mixture of cultures Lb.plantarum + Lb. acidophilus, has a pleasant sour-milk taste and smell. When writing the literary review, the following databases were used: eLibrary.RU, Cyberleninka.ru Statistical processing of experimental data was carried out using the Microsoft Excel software package.