PLANT-BASED NON-ALCOHOLIC FERMENTED BEVERAGES: MICROBIOTA OVERVIEW AND BIOTECHNOLOGICAL PRODUCTION PERSPECTIVES

Abstract

The article is devoted to the food industry topical issue – the production of fermented beverages of plant origin. Based on the literature analysis, the main types of fermented non-dairy products and raw materials for their production have been described. The distribution of traditional fermented alcohol-free drinks has been shown and the connection with the typical raw materials of production has been established. The review introduces the inherent microbiota of such well-known drinks as kombucha, kvass, and boza. The symbiotic interactions between bacteria and yeast, which are typical microbial representatives of these beverages, have been described. The impact of microbial interactions on the quality and functional product characteristics, as well as their importance, have been analyzed. Probiotic properties of lactic acid bacteria isolated from fermented drinks have been presented. The presence of functional properties of raw materials used in beverages production, as well as the importance of fermentation processes, have been established. The typical biologically active metabolites inherent in many fermented beverages have been described. The main probiotic properties of lactic acid bacteria isolated from traditional fermented drinks have been highlighted. The issue of technological aspects of the common fermented drinks production has been considered. The importance of highlighting the typical microbiota representatives of beverages for further industrial use in food or therapeutic practice has been emphasized. The importance of the use of lactic acid bacteria in the fermented beverages production has been highlighted. The introduction of new methods and technologies, which will allow the production of functional fermented beverages with increased biological value, has been highlighted.