Kemerovo, Kemerovo, Russian Federation
Objective: To analyze raw materials used for producing fermented beverages, to assess the possibility of using plant-based raw materials in order to regulate the properties of the finished product. To identify modern trends in the technology of obtaining non-alcoholic fermented beverages.
fermented beverages, whey, lactic acid bacteria, starter cultures, fermentation, vegetable raw materials, functional foods
1. Yuferova, A. A. Technology of a fermented drink based on the extract of dandelion officinalis / A. A. Yuferova, O. Kh. Bom, Ya. - 2021. - No. 2. - P. 89-97. - DOIhttps://doi.org/10.24412/2311-6447-2021-2-89-97.
2. Gavrilova, A. N. Development of a fermented whey drink with the addition of vegetable raw materials / A. N. Gavrilova, A. V. Borisova // Vestnik KrasGAU. - 2022. - No. 1 (178). - P. 212-220. - DOIhttps://doi.org/10.36718/1819-4036-2022-1-212-220.
3. Merenkova S.P., Rezanova M.A. Technological aspects of obtaining antioxidant fermented drinks based on grain raw materials. Vestnik SUSU. Series "Food and Biotechnology". 2022. V. 10, No. 1. P. 76-85. DOI:https://doi.org/10.14529/food220109
4. Kozhemyako A.V., Kiseleva T.F., Vechtomova E.A. Innovative lacto-fermented drinks based on vegetable raw materials. Vestnik KrasGAU. 2018. No. 6 (141).
