vetpressАграрная наукаAgrarian science0869-81552686-701XРедакция журнала "Аграрная наука"10.32634/0869-8155-2024-381-4-138-145vetpress-3038Research ArticleАГРОИНЖЕНЕРИЯ И ПИЩЕВЫЕ ТЕХНОЛОГИИAGROENGINEERING AND FOOD TECHNOLOGIESПерспективы применения пробиотических микроорганизмов при производстве ферментированных продуктов на гречневой основеProspects for the use of probiotic microorganisms in the production of fermented buckwheat-based productshttps://orcid.org/0009-0003-1110-2053ГелазовР. Х.GelazovR.  Kh.

Роберт Хамбалевич Гелазов, аспирант факультета биотехнологий

ул. им. Ломоносова, 9, Санкт-Петербург, 191002

Robert Khambalevich Gelazov, Postgraduate student of the Faculty of Biotechnologies (BioTech) 

9 Lomonosov Str., St. Petersburg, 191002

   

robgelazov@itmo.ruhttps://orcid.org/0000-0002-5188-5916ЯковченкоН. В.IakovchenkoN. V.

Наталья Владимировна Яковченко, кандидат технических наук, доцент факультета биотехнологий, старший научный сотрудник

ул. им. Ломоносова, 9, Санкт-Петербург, 191002

Natalia Vladimirovna Iakovchenko, Candidate of Technical Sciences, Associate Professor of the Faculty of Biotechnologies (BioTech), Senior Researcher 

9 Lomonosov Str., St. Petersburg, 191002

nviakovchenko@itmo.ruhttps://orcid.org/0009-0007-8424-1053БаязитовК. Р.BayazitovK. R.

Камиль Рустамович Баязитов, аспирант факультета биотехнологий

ул. им. Ломоносова, 9, Санкт-Петербург, 191002

Kamil Rustamovich Bayazitov, Postgraduate Student of the Faculty of Biotechnologies (BioTech) 

9 Lomonosov Str., St. Petersburg, 191002

   

307749@niuitmo.ruhttps://orcid.org/0009-0005-4007-7795ШиряевВ. А.ShiriaevV. A.

Валерий Алексеевич Ширяев аспирант факультета биотехнологий

ул. им. Ломоносова, 9, Санкт-Петербург, 191002

Valery Alexeyevich Shiriaev, Postgraduate Student of the Faculty of Biotechnologies (BioTech) 

9 Lomonosov Str., St. Petersburg, 191002

244145@niuitmo.ruУниверситет ИТМОРоссияITMO UniversityRussian Federation20242504202404138145Copyright © Гелазов Р.Х., Яковченко Н.В., Баязитов К.Р., Ширяев В.А., 20242024Гелазов Р.Х., Яковченко Н.В., Баязитов К.Р., Ширяев В.А.Gelazov R.K., Iakovchenko N.V., Bayazitov K.R., Shiriaev V.A.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.vetpress.ru/jour/article/view/3038Актуальность

Актуальность. Сегмент рынка продуктов на основе сырья растительного происхождения продолжает набирать обороты. Сохранение здоровья, снижение нагрузки на окружающую среду являются самым большим стимулом для потребителей покупать продукты растительного происхождения. Около 1% населения в мире страдают диагностированным заболеванием — целиакией. Кроме того, около 13% мирового населения проявляют симптомы нецелиакийной чувствительности к глютену. Таким образом, производство безглютеновых продуктов питания, в том числе ферментированных, становится всё более актуальной задачей.

Методы

Методы. Отработаны технологические параметры получения гречневой дисперсии и оценены ее показатели качества. В рамках исследования был проведен анализ процесса кислотонакопления в процессе ферментации микроорганизмами Lactobacillus, Bifidobacterium, Propionibacterium и Streptococcus. Получены данные о динамике накопления биомассы микроорганизмов в процессе ферментации, изучено влияние выбранных заквасочных культур на антиоксидантные свойства ферментированных дисперсий в процессе хранения. Определено влияние подобранных штаммов на органолептические показатели, а также изучена зависимость вязкости ферментированных образцов от скорости сдига.

Результаты

Результаты. Гречневая дисперсия является подходящей средой для производства ферментированных напитков. Продолжительность ферментации составила от 5 до 9 часов. Наиболее интенсивный процесс кислотонакопления отмечается при использовании S. thermophilus в течение 5 часов. Максимальный прирост биомассы отмечается при L. bulgaricus, L. acidophilus AT-41 и B. bifidum. Пробиотические микроорганизмы обеспечивают стабильные показатели антиоксидантной активности в процессе хранения. Наиболее вязким были образцы, ферментированные S. thermophilus, B. bifidum, P. shermanii KM-186 и L. bulgaricus. Наибольшее предпочтение было отдано образцам с L. acidophilus 57S, S. thermophilus и L. bulgaricus.

Relevance

Relevance. The market segment for products based on plant-based ingredients continues to gain momentum. Protecting health and reducing the environmental burden are the most important driving forces for consumers to buy plant-based products. About 1% of the world’s population suffers from diagnosed celiac disease. Around 13% of the population exhibits symptoms of non-celiac gluten sensitivity. Thus, the production of gluten-free food products, including fermented ones, is becoming increasingly important.

Methods

Methods. The technological parameters for producing buckwheat dispersion and its quality indicators were assessed. The analysis of the process of acid accumulation during fermentation by microorganisms Lactobacillus, Bifidobacterium, Propionibacterium, and Streptococcus was carried out. Data on the dynamics of microbial biomass accumulation during fermentation were obtained, and the influence of selected starter cultures on the antioxidant properties of fermented dispersions during storage was studied. The impact of chosen strains on organoleptic characteristics was determined, and the dependence of the viscosity of fermented samples on the shear rate was studied.

Results

Results. Buckwheat dispersion is a suitable medium for the production of fermented drinks. The duration of fermentation ranged from 5 to 9 hours. The most intense acid accumulation process is observed when S. thermophilus is used for 5 hours. The maximum increase in biomass is achieved with L. bulgaricus, L. acidophilus AT-41, and B. bifidum. Probiotic microorganisms provide stable levels of antioxidant activity during storage. The samples fermented with S. thermophilus, B. bifidum, P. shermanii KM-186, and L. bulgaricus were the most viscous. The most outstanding organoleptic preference was given to samples with L. acidophilus 57S, S. thermophilus, and L. bulgaricus.

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The authors declare that there are no conflicts of interest present.