New fermentation source in the technology of fermented non-alcoholic beverages

Annals of Warsaw University of Life Sciences - SGGW
Agriculture No 52 (Agricultural and Forest Engineering) 2008: 103-106
(Ann. Warsaw Univ. of Life Sci. - SGGW, Agricult. 52, 2008)

New fermentation source in the technology of fermented non-alcoholic beverages

ELENA TSED, ZOYA BASILENKO, LIDIA KOROLEVA, ELENA LEBEDOK, IRINA IVANOVA
The Mogilev State University of Foodstuffs, Mogilev, Belarus

Abstract: Decoding and identification of microbe composition of trivially called rice fungus as a new fermentation source have been studied. It has been found out that Oryzamyces indici Pm, is an associative consortium of microorganisms of various groups: Zygosaccharomyces fermentati Naganishi, Pichia membranaefaciens Hansen, Lactobacillus paracasei subsp. paracasei, Leuconostoc mesenteroides subsp. dextranicum, Acetobacter aceti, and it is potentially able to bring about the fermentation processes. Technology of new fermented non-alcoholic beverage "Klukovka" of higher biological value has been developed.

Key words: Oryzamyces indici Pm, rice fungus, fermented non - alcoholic drink "Klukovka", cranberry, microbe composition, organoleptic characteristics, biochemical characteristics.

Streszczenie: Nowe źródło fermentacji w technologii sfermentowanego napoju bezalkoholowego. Przeprowadzono badania dekodowania i identyfikacji składu mikroorganizmów w grzybku ryżowym jako nowego źródła fermentacji. Stwierdzono, że Oryzamyces indici Pril stanowi kompleks mikroorganizmów należących do różnych grup: Zygosaccharomyces fermentati Naganishi, Pichia membranaefaciens Hansen, Lactobacillus paraca-sei subsp. paracasei, Leuconostoc mesenteroides subsp. dextranicum, Acetobacter aceti. Może on wywołać proces fermentacji. Opracowano technologię nowego sfermentowanego napoju bezalkoholowego "Klukovka" o wyższej wartości biologicznej.

Please use the following format to cite the selected article:
TSED E., BASILENKO Z., KOROLEVA L., LEBEDOK E., IVANOVA I. 2008. New fermentation source in the technology of fermented non-alcoholic beverages. Annals of Warsaw University of Life Sciences - SGGW. Agriculture No 52 (Agricultural and Forest Engineering). s. 103-106

Authors' address:
Irina Ivanova
Department of the Automation of Technological
Processes and Production
e-mail: mti@mogile.by
Mogilev State University of Foodstuff
3 Schmidt Avc.
Mogilev 212027
Belarys
TSED E., BASILENKO Z., KOROLEVA L., LEBEDOK E., IVANOVA I. New fermentation source in the technology of fermented non-alcoholic beverages