vetpressАграрная наукаAgrarian science0869-81552686-701XРедакция журнала "Аграрная наука"10.32634/0869-8155-2024-383-6-132-138vetpress-3122Research ArticleАГРОИНЖЕНЕРИЯ И ПИЩЕВЫЕ ТЕХНОЛОГИИAGROENGINEERING AND FOOD TECHNOLOGIESИнтенсификация процесса ферментации напитка на растительной основе комплексной закваской «Бифидо плюс»Intensification of the fermentation process of a plant-based drink with complex starter «Bifido Plus»https://orcid.org/0000-0003-4309-891XПоповаН. В.PopovaN. V.

Наталия Викторовна Попова, кандидат технических наук, доцент кафедры пищевых и биотехнологий

пр-т Ленина, 76, Челябинск, 454080

Natalia Viktorovna Popova, Candidate of Technical Sciences, Associate Professor of the Department of Food and Biotechnology

76 Lenin Аve., Chelyabinsk, 454080

nvpopova@susu.ruhttps://orcid.org/0009-0001-8705-3222КаменеваК. С.KamenevaK. S.

Ксения Сергеевна Каменева, сотрудник управления научной и инновационной деятельности

пр-т Ленина, 76, Челябинск, 454080

Ksenia Sergeevna Kameneva, Employee of the Department of Scientific and Innovation Activities

76 Lenin Аve., Chelyabinsk, 454080

ksyushenka.kameneva@mail.ruhttps://orcid.org/0000-0001-8481-7656ВасильевА. К.VasilievA. K.

Андрей Константинович Васильев, сотрудник управления научной и инновационной деятельности

пр-т Ленина, 76, Челябинск, 454080

Andrey Konstantinovich Vasiliev, Employee of the Department of Scientific and Innovative Activities

76 Lenin Аve., Chelyabinsk, 454080

mbz2018vak72@susu.ruЮжно-Уральский государственный университетРоссияSouth Ural State UniversityRussian Federation20241606202406132138Copyright © Попова Н.В., Каменева К.С., Васильев А.К., 20242024Попова Н.В., Каменева К.С., Васильев А.К.Popova N.V., Kameneva K.S., Vasiliev A.K.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.vetpress.ru/jour/article/view/3122Актуальность

Актуальность. Постоянное развитие концепции оптимального здорового питания способствует увеличению спроса на разработку и производство обогащенных и функциональных пищевых продуктов. В качестве пищевой системы для получения пробиотического продукта предлагается использовать напитки на растительной основе, которые являются источником целого ряда нутриентов. Так как растительная среда является нетипичной для развития молочнокислых бактерий, то изучение различных приемов для активизации молочнокислого брожения в такой среде является актуальным.

Цель данных исследований – оценка способов интенсификации процесса ферментации растительного напитка комплексной закваской «Бифидо плюс».

Методы

Методы. Методы исследования включают в себя оценку прироста биомассы микроорганизмов, накопления молочной кислоты и экзополисахаридов, изменения кислотности и вязкости пробиотического напитка.

Результаты

Результаты. Была установлена возможность адаптации комплексной закваски «Бифидо плюс» в растительной среде, причем ультразвуковое воздействие и внесение инулина способствуют активизации процесса ферментации. В частности, внесение инулина сокращает лаг-фазу на 0,85 ± 0,05 часа, воздействие УЗ-обработки увеличивает ее на 2,1 ± 0,2 часа. При этом увеличение в последующем объемов накопления биомассы в образце пробиотического напитка, подвергнутого УЗ-воздействию, составило 60–313%, воздействию инулина – 28–44%. Введение инулина и воздействие ультразвука активизируют изменение титруемой кислотности в среднем на 3–15%, накопление молочной кислоты – на 38,7–68%, накопление экзополисахаридов – на 27,3–58,8% относительно контрольного образца. Таким образом, результаты исследований подтверждают возможность использования ультразвука и инулина в качестве способов активизации процесса ферментации растительной среды.

Relevance

Relevance. Developing the concept of optimal healthy nutrition increases the demand for the development and production of fortified and functional food products. We propose to use plant-based drinks as a food system for obtaining a probiotic product, which is a source of a number of nutrients. Because the environment in plants isn’t usually good for growing lactic acid bacteria, it’s important to look into different ways to start lactic acid fermentation in these kinds of places.

The purpose of these studies is to evaluate ways to intensify the fermentation process of a vegetable drink with a complex starter culture «Bifido plus».

Мethods

Мethods. Research methods include assessment of the increase in microbial biomass, accumulation of lactic acid and exopolysaccharides, and changes in acidity and viscosity of the probiotic drink.

Results

Results. The possibility of adaptation of the starter «Bifido Plus» in a plant environment was established, and ultrasonic exposure and the addition of inulin promoted the activation of the fermentation process. In particular, the addition of inulin shortens the lag phase by 0.85 ± 0.05 hours, and exposure to ultrasound treatment increases it by 2.1 ± 0.2 hours. At the same time, the subsequent increase in the volume of biomass accumulation in the sample of the probiotic drink subjected to ultrasound exposure was 60–313% and 28–44% under the influence of inulin. The introduction of inulin and exposure to ultrasound also activate a change in titratable acidity, on average, by 3–15%, the accumulation of lactic acid by 38.7–68%, and the accumulation of exopolysaccharides by 27.3–58.8% relative to the control sample. So, the research results show that ultrasound and inulin can be used to start the fermentation process in plant media. The research was supported by a grant from the Russian Science Foundation (RSF) within the framework of project 23-26-10063.

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