Development of technology for an enriched drink with synbiotic properties based on waste from the production of grated cocoa

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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