Development of functional drinks based on cereals bylactic fermentation

摘要

Probiotic drinks are highly demanded by the consumer. In this work prerequisites for thernproduction of lactic fermented probiotic beverages in the brewery are discussed. Differentrnmicroorganisms, raw materials and production regimes were examined in order to optimisernfermentation performance and probiotic properties as well as stability and taste of the finalrnbeverage. The described procedure can be used as a model during the development of a newrnprobiotic drink. An optimised utilisation of capacities in breweries and the exploitation ofrnhighly demanded and growing markets provide economic advantages for breweries in future.