Fermented drinks of HippophaeRhamnoides as a way of innovative development of agriculture in Altai region

• Main Authors: Rozhnov Evgeny, Schkolnikova Marina, Popov Vladimir
• Format: Article
• Language: English
• Published: EDP Sciences 2020-01-01
• Series: E3S Web of Conferences
• Online Access: https://www.e3s-conferences.org/articles/e3sconf/pdf/2020/36/e3sconf_idsisa2020_01013.pdf

One of the technological innovations nowadays is the development of industrial processing of agricultural raw material, manufacturing process leading to lower risks – «Low/No/Reduced» and «Better-for-you». This may be done by light processing of raw materials and use of traditional technologies, i.e. fermentation of craft beverages by natural symbiotic cultures Oryzamycesindichiand Medusomycesgisevi (kombucha). The recent years saw a worldwide interest to a horticultural crop called Hippophaerhamnoides (sea-buckthorn) as it is eco-friendly and healthful. Its fruits have a special smell and taste, are reach in carotene, carotenoids, tocopherols, ascorbic acids, polyphenols. The composition is the reason why it is used for foodstuff, i.e. pastry, dairy products, unclarified juice. Production of beverages fermented by natural symbiotic cultures and local orchard products is a new direction in Russia. The supplies are limited which means that the research is relevant. The aim of the research is to study the possibility of usage ofjuice of Hippophaerhamnoides fruits in the new technology of soft drinks production fermented by Oryzamycesindichi and Medusomycesgisevi. A single nutritious substrate for Oryzamycesindichi and Medusomycesgisevi symbiotic cultures cultivation was proved impossible to be produced. Still the possibility to replace polyphenols of the Medusomycesgisevi by those of the sea-buckthorn juice must be analyzed.Sea-buckthorn juice added in a culture medium fermented by Oryzamycesindichi and Medusomycesgisevi symbiotic cultures increases biosynthetic activity of acidforming bacteria. This tangibly improves organoleptic properties of the fermented soft beverages produced. Besides, the technology of Oryzamycesindichi and Medusomycesgisevi production presupposes no clarification which makes the process of the Hippophaerhamnoides use significantly easier. The research helped to identify that the sea-buckthorn juice used in a must fermented by Medusomycesgisevi has many advantages. Namely more comprehensive utilization of carbohydrate, a higher level of reduction of organic acids, and decrease of the time of technological process (24 hours less).