Intensification of the production of a plant-based probiotic drink

Abstract

The quality of the finished probiotic drink is closely related to the completeness and intensity of the fermentation process of lactic acid bacteria in the plant environment of the drink. As part of our research, ways to intensify the fermentation process are proposed due to the additional introduction of vegetable protein and curcumin into the oat drink. The activity of the fermentation process was assessed by the accumulation of biomass, the results of the titrated acidity assessment, the antioxidant properties of probiotic drinks, and the number of probiotic microorganisms. The research results showed that the introduction of additional vegetable protein and curcumin activates the accumulation of microbial biomass by an average of 15-85%, lactic acid – by 40-69% and 5.9 – 12%, respectively, increases antioxidant activity by an average of 2.2 – 6.7%, the increase in protozoan Paramecium Caudatum is when introduced into protein samples – 71.8-74.4%, curcumin – 3.1-22.8%. Thus, it was found that an additional increase in the protein component of the nutrient medium of a vegetable drink and the introduction of curcumin have a stimulating effect on biotechnological processes and are promising in the production of probiotic drinks.