Microbiological aspects of beverages technology based on the powdered malt extracts

The development of new food products for ensuring a healthy diet, with the broadening of the range of new products with improved nutritional value, improved and predetermined properties to supply the body with essential nutrients is of primary importance today. The investigations deal with the monitoring of physical- and chemical parameters of the kvass wort prepared with different feedstock before and after the fermentation process; with the study of influence of beverages components on the kvass fermentation duration, with the justification of lacto- and bifidobacteria use, determining their functional properties in beverage technology. The use of bacteria of the genus Lactobacillus plantarum species strain-8P 3A in beverage technology allows you to: reduce the fermentation period from 16 - 18 hours (according to the classical scheme of kvass production ) to 12.5 - 14.5 hours; increase the resistance of kvass to 6 days, compared to the approved Standard for 5 days bottled kvass ; increase the shelf life of the finished kvass to 16 days at a storage temperature from 0 to +6 °C, compared to kvass samples prepared with B.longum №1-n, probably due to the synthesis of bacteriocins. The use of bacteria of the genus Bifidobacteriumbifidum species strain №1 in beverage technology allows you to: reduce the fermentation period from 16-18 hours (according to the classical scheme of kvass production ) to 12,5-14,0 hours; increase kvass resistance up to 7 days; increase the shelf life of the finished kvass to 18 days at a storage temperature from 0 to +6 °C, compared to kvass samples prepared with B.longum 1 n L.plantarum. The analysis of the data obtained reveals the application prospects of bacteria of the genus Bifidobacteriumbifidum species strain №1 in kvass technology which will increase the resistance of beverages compared to the characteristic of the approved standard.