Перспективы применения пробиотических микроорганизмов при производстве ферментированных продуктов на соевой основе

Актуальность. Осведомленность потребителей об экологической нагрузке, которую несет производство молока, продолжает расти. Потребители ищут альтернативы, которые были бы более экологоориентированными и обладали бы высокой питательной ценностью. Спрос на растительные продукты повышается по разным причинам, а именно у 65% мирового населения снижена способность переваривать лактозу и 6% населения страдают аллергией на молочный белок. Согласно статистическим данным, 49% женщин и 36,6% мужчин имеют симптомы желудочно-кишечных расстройств. Соевые бобы являются одними из наиболее широко выращиваемых и потребляемых бобовых культур во всем мире. Таким образом, разработка новых ферментированных продуктов на растительной основе является особенно актуальным вопросом.

Методы. В качестве объекта исследования были выбраны соевая дисперсия и микроорганизмы Lactobacillus, Bifidobacterium и Propionibacterium. Определены показатели качества полученной соевой дисперсии. Исследован процесс кислотонакопления в процессе ферментации пробиотическими микроорганизмами. Получены данные о накоплении биомассы бактерий в процессе ферментации и изучено влияние использования выбранных заквасочных микроорганизмов на изменение антиоксидантных свойств образцов ферментированных дисперсий в процессе хранения.

Результаты. Соевая дисперсия является хорошим субстратом для производства ферментированных напитков с использованием Lactobacillus, Bifidobacterium и Propionibacterium. Наиболее активно процесс кислотонакопления происходит при использовании L. bulgaricus и P. schermanii KM-186 в течение 6 ч. Все выбранные штаммы хорошо адаптируются в растительной среде, но наибольший прирост биомассы происходит при ферментации L. bulgaricus, B. longum B379M и B. bifidum. Молочнокислые и пропионовокислые бактерии обеспечивают достаточно высокие и стабильные показатели антиоксидантной активности как на 1-й, так и на 6-й и 12-й день хранения.

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