Evaluation of technological parameters in the production of beverages based on fermented plant ingredients

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Evaluation of technological parameters in the production of beverages based on fermented plant ingredients

The aim of the study was to determine the optimal conditions for the fermentation of plant raw materials to ensure the stability and a favourable combination of sensory, microbiological, and physicochemical properties in beverages. The research was conducted under laboratory conditions and involved...

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Bibliographic Details
Main Authors:	O. Petrova, N. Shevchuk, R. Trybrat, V. Bolodurin
Format:	Article
Language:	English
Published:	National University of Life and Environmental Sciences of Ukraine 2025-05-01
Series:	Тваринництво та технології харчових продуктів
Subjects:	fermentation acidity redox potential lactic acid bacteria yeast sensory analysis microbiological stability
Online Access:	https://animalscience.com.ua/journals/tom-16-2-2025/otsinka-tekhnologichnikh-parametriv-u-virobnitstvi-napoyiv-na-osnovi-fermentovanikh-roslinnikh-ingrediyentiv
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