Intensification of kvas biotechnology using non-traditional raw materials

• Main Authors: E. A. Korotkikh, I. V. Novikova, G. V. Agafonov, N. V. Korotkikh, I. N. Krivanosov
• Format: Article
• Language: Russian
• Published: Voronezh state university of engineering technologies 2020-10-01
• Series: Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij
• Subjects: kvas, triticale malt extract, milk whey, lactic acid bacteria
• Online Access: https://www.vestnik-vsuet.ru/vguit/article/view/2550

In the production of beverages of incomplete alcoholic and lactic acid fermentation, it is important to use non-traditional raw materials that have advantages over well-known analogues. Of particular interest in the production of fermented beverages is the use of malt extract prepared from triticalic malt. Serum and products derived from it are biologically complete, have dietary and medicinal properties. To achieve this goal accomplished objectives: to assess the quality and applicability of triticale malt extract for kvass production; explore the possibility of using whey as a processing aid in the production of kvass on the basis of triticale malt extract; to choose a combination of microorganisms to obtain a mixed leaven with the best biotechnological properties; conduct a comparative analysis of the duration of fermentation samples of kvas wort. The most intensive decrease in the dry matter content was observed in the experimental sample of leavened wort prepared on the basis of malt triticalic extract with the use of whey and combined sourdough from dry baking yeast of the brand "SAF-Moment" of the species Saccharomyces cerevisiae and lactic acid bacteria L. lactis, L. cremoris, L. diacetylactis, Str. Thermophilus. The duration of fermentation of leavened wort in the test sample was 10 hours, which is 6–8 hours less than the traditional technology. As a result of this work, the possibility of using triticalic malt extract for the production of kvass was proved. According to the main physical and chemical parameters, triticale malt extract is not inferior to traditional raw materials. The possibility of using whey as a technological additive for fermentation of leavened wort based on triticalic malt extract is investigated. The composition of leavened wort and a combination of microorganisms were selected to produce a combined starter culture with the best biotechnological properties. A comparative analysis of the duration of fermentation of samples of leavened wort is carried out.