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Home >Food Processing: Techniques and Technology > Archive > Volume 33, Issue 2, 2014 > IMPROVEMENT OF PROCESSES OF INCREASING BIOLOGICAL STABILITY OF FERMENTED BEVERAGES
ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)

IMPROVEMENT OF PROCESSES OF INCREASING BIOLOGICAL STABILITY OF FERMENTED BEVERAGES

Irina Yu. Sergeeva a
Affiliation
a FSBEI HVE «Kemerovo Institute of Food Science and Technology»
Copyright ©Sergeeva et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.
Abstract
The role of microorganisms on the formation of biological stability of various kinds of drinks is shown. An overview of the data of home and foreign literature on the subject of improving traditional methods as well as the availability of modern materials and production techniques used for increasing biological stability of drinks is presented. The results of using a natural hydrocolloid - chitosan - to intensify sedimentation of productive microorganisms when producing fermented beverages to improve traditional production stages ensuring biological stability of finished beverages are shown.
Keywords
Fermented beverages, beer, kvass, chitosan, biological stability, ways to improve the biological stability of drinks
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