USE OF DRУ PREPARATIONS OF LACTIC ACID BACTERIA IN THE FERMENTATION OF KVASS WORT
Journal Title: Вчені записки Таврійського національного університету імені В. І. Вернадського. Серія: Технічні науки - Year 2018, Vol 29, Issue 3
Abstract
Physical and chemical and physiological characteristic of dry preparations of lactic acid bacteria VIVO was studied, expediency of their using in beer making is proved. The dynamics of changing of concentration of dry substances and titrated acidity was investigated by different conditions of fermentation of wort. It was installed that the biggest growth of yeast cells is in samples with Acidolact VIVO and yoghurt VIVO at fermentation temperature 36°C during using of investigated preparations of lactic acid bacteria. Dry preparations of lactic acid bacteria Acidolact VIVO and yoghurt VIVO are recommended for making bread kvass. The expediency of their using in the technology of bread kvass is proved. The ability to actively influence the formation of high organoleptic and normative physical and chemical parameters of the finished product is also proved.
Authors and Affiliations
М. Є. Сагайдак, Р. О. Бліщ, В. Л. Прибильський
Keywords
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