Fermentation of kvass wort by thermotolerant strains of microorganisms
The innovative and nanotechnologies in the chemical and food industries
4th International Scientific Conference «Chemical Technology and Engineering»: Proceedings – June 26–29th, 2023, Lviv, Ukraine – Lviv: Lviv Polytechnic National University, 2023, pp. 123–126
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First published on this website: 08.05.2023 - 10:15
Abstract
For effective fermentation of fermented wort, a culture of thermotolerant yeast MP-10 and complexes of lactic acid bacteria in the form of starters "Kefir," "Yogurt," "Symbiotic," "Bifivit" were used. The dynamics of changes in the concentration of dry substances content and the acidity of fermented wort were studied. The optimal amount of yeast and lactic acid bacteria was established (4.0 % suspension of yeast and lactic acid bacteria with a mass ratio of yeast : lactic acid bacteria - 4:1).
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