spfpХранение и переработка сельхозсырьяStorage and Processing of Farm Products2072-96692658-767XРОСБИОТЕХ10.36107/spfp.2022.332spfp-332Research ArticleПРОЕКТИРОВАНИЕ И МОДЕЛИРОВАНИЕ ПРОДУКТОВ ПИТАНИЯ НОВОГО ПОКОЛЕНИЯDESIGNING AND MODELLING THE NEW GENERATION FOODSРазработка технологии обогащенного напитка с синбиотическими свойствами на базе отходов производства какао тертогоDevelopment of technology for an enriched drink with synbiotic properties based on waste from the production of grated cocoahttps://orcid.org/0000-0001-6077-5957КаночкинаМария СергеевнаKanochkinaMaria S.

к.т.н., доцент кафедры "Биотехнология и технология продуктов биоорганического синтеза"

научный руководитель биотехнологических проектов в ООО "Микробные нутриенты иммунокорректоры"

kanoch@yandex.ruhttps://orcid.org/0000-0003-4574-6853СоколовИлья РомановичSokolovIliya R.

студент кафедры «Биотехнология и

технология продуктов биоорганического синтеза»

radek.sokolov1@yandex.ruФГБОУ ВО МГУПП, ООО "Микробные нутриенты иммунокоректоры"РоссияFederal State Budgetary Educational Institution of Higher Education Russian Biotechnological UniversityRussian FederationФГБОУ ВО МГУППРоссияFederal State Budgetary Educational Institution of Higher Education Russian Biotechnological UniversityRussian Federation20220610202204152163Copyright © Каночкина М.С., Соколов И.Р., 20222022Каночкина М.С., Соколов И.Р.Kanochkina M.S., Sokolov I.R.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.spfp-mgupp.ru/jour/article/view/332

В статье представлены результаты экспериментальной работы по разработке технологии изготовления обогащенных синбиотических напитков на базе отходов производства какао тертого. Проведен скрининг пробиотических штаммов микроорганизмов различных родов, способных расти на какаовелле, включая комплексы микроорганизмов, образующие сложные биологические системы – биопленки. Продемонстрирована возможность активного роста на какаовелле молочнокислых бактерий родов Bifidobacterium, Lactobacillus, Enterococcus и Streptococcus при глубинном культивировании и дрожжей рода Pichia, Saccharomyces при твердофазном культивировании. Наилучшие результаты роста достигнуты при использовании в технологии двухфазной последовательной ферментации дрожжами Pichia guilliermondii 2507 и комплексом пробиотических микроорганизмов OM-X, Dr. Ohhira – 3×1010 КОЕ/мл напитка. Изучено влияние предварительной обработки используемого сырья и наличия добавок в среде на рост пробиотических микроорганизмов: показано использование минимальных фракций порошка какаовеллы, размерами 5-10 мкм и раздельной стерилизации твердофазного сырья и жидкого компонента (молочная сыворотка) сырья ввиду сильной степени набухания какаовеллы.  Разработана экспериментальная модель технологии получения обогащенного напитка с синбиотическими свойствами.

The article presents the results of experimental work on the development of technology for the production of enriched synbiotic beverages based on waste cocoa production. Screening of probiotic strains of microorganisms of various genera capable of growing on cocoa shell, including complexes of microorganisms forming complex biological systems – biofilms, was carried out. The possibility of active growth of lactic acid bacteria of the genera Bifidobacterium, Lactobacillus, Enterococcus and Streptococcus on cocoa shell during deep cultivation and yeast of the genus Pichia, Saccharomyces during solid-phase cultivation has been demonstrated. The best growth results were achieved when using two-phase sequential fermentation technology with Pichia guilliermondii 2507 yeast and a complex of probiotic microorganisms OM–X, Dr. Ohhira - 3×1010 CFU/ml of the drink. The influence of pretreatment of the raw materials used and the presence of additives in the medium on the growth of probiotic microorganisms has been studied: the use of minimal fractions of cocoa shell powder, 5-10 microns in size, and separate sterilization of solid-phase raw materials and the liquid component (whey) of raw materials due to the strong degree of swelling of cocoa shell is shown. An experimental model of the technology for producing an enriched drink with synbiotic properties has been developed. 

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The authors declare that there are no conflicts of interest present.