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ISSN 2410-7751 (Print)
ISSN 2410-776X (Online)

"Biotechnologia Acta" v. 6, no. 2, 2013
Р. 92-96, Bibliography 11, Ukrainian
Universal Decimal classification: 637.344


E. V. Greek1, E. A. Krasulya1, E. A. Tigunova2

1National University of Food Technologies, Kyiv
2SI «Institute of Food Biotechnology and Genomics» of National Academy of Sciences of Ukraine, Kyiv

The main parameters of fermentation of whey-malt wort with the use of different strains of lactose-fermentation yeast was investigated experimentally. According to the findings of investigation of fermentive activity for different types of lactose-fermentation microorganisms in whey-malt wort it was found that the most active spirituous fermentation for all parameters was in wort fermented by microorganisms Zygosaccharomyces lactis 868-K and Saccharomyces lactis 95. High capacity for utilization of malt carbohydrates represented by easily metabolized carbohydrates of malt extract was determined. Also organoleptic analysis of fermented whey drinks derived from the renewed mixtures of dry whey and fermented malt and yeast Zygosaccharomyces lactis 868-K and Saccharomyces lactis 95 was carried out. It was found that the drink fermented with yeast Zygosaccharomyces lactis 868-K had intense refreshing flavor of rye bread with fruit tones. Intensity growth of aromatization for complex of sample with microorganisms Saccharomyces lactis 95, indicating high organoleptic indexes of the drink was observed.

Key words: whey, whey-malt wort, lactose-fermentation yeast, spirituous fermentation, fermentation, the organoleptic evaluation.

© Palladin Institute of Biochemistry of National Academy of Sciences of Ukraine, 2013