fermentation

A functional fermented milk drink with plant extracts for prevention and recovery was studied. The data of classical fermentation were used, in particular, the peculiarities of the preparation of phytoextracts for the development of a functional fermented milk drink. The recipe was developed and the influence of licorice root extract concentration and the type of bacterial starter on the physical, chemical and organoleptic characteristics and biological activity of the biobeverage was studied.

The process of fermentation of beet molasses to ethanol using dry alcohol yeast Deltaferm AL-18, reactivated in wort with different dry matter content was studied. It is shown that the fermentative activity of these yeasts is higher than the generative one. The concentration of ethanol in the brew is maximum under the condition of reactivation of yeast in the wort (22 % CF). The density of yeast after fermentation decreases proportionally if the yeast is activated in the wort with a higher concentration.

One of the areas of waste disposal of fermentation industries is anaerobic fermentation and biogas production, which becomes increasingly attractive for researchers not only because of the global energy crisis but also the environmental one. Biogas production is based on methane fermentation fundamentally different from other types of fermentation, which creates certain difficulties in its implementation on a large scale.

In the presented study, the significant operating variables regarding biosynthesis of citric acid process were assessed and their effects on the process yield were analysed. These variables, namely, initial sucrose concentration, methanol concentration, inoculum density, initial medium pH, spore age, stirrer speed, incubation period, fermentation temperature, particle size distribution, oxygen flow rate, and moisture content have significant influence on bioprocess of citric acid production.