FERMENTATION OF KVASS WORT BY THERMOTOLERANT STRAINS OF MICROORGANISMS
The regularities of fermentation of yeast wort by thermotolerant strains of microorganisms are studied. For effective fermentation of yeast wort used a culture of thermotolerant yeast Saccharomyces cerevisiae MP-10 and complex lactic acid bacteria in the form of leavens “Kefir”, “Yogurt”, “Symbiotic”, “Bifivit”. The dynamics of changes in dry matter concentration and acidity in different conditions of yeast wort distribution are studied. The optimal content of yeast and lactic acid bacteria is established, namely