Determining the efficacy of using wheat germ meal as an activator of fermentation microflora for fermented beverages

Authors

DOI:

https://doi.org/10.15587/1729-4061.2026.355571

Keywords:

soft drinks, sourdough yeast, lactobacilli, wheat germ meal, maltose

Abstract

This study investigates the process of fermenting apple and plum juices using kvass yeast and lactic acid bacteria, with modification of the medium with wheat germ meal. The task addressed relates to the insufficient intensity of fermentation and instability of the functioning of the microbial system at temperature fluctuations. This limits the efficiency of fermentation processes and requires using energy-intensive physical intensification methods.

It was established that the introduction of 5–7% of meal provides an increase in yeast biomass by 245–350%, an increase in the specific growth rate to 116%, and a reduction in the duration of cell generation by 48–53% compared to the control. At a temperature of 15°C, growth rates exceeded the control by 4–8 times, and at 4°C, the viability of the population increased by 6–7 times. At the same time, activation of lactic acid bacteria Lactobacillus plantarum was recorded. The discoloration of methylene blue in plum must with the addition of 3–7% wheat germ meal is accelerated by 38.5–100%, and in apple must by 33.3–177.8%, respectively, compared to the control. This indicates the formation of a synergistic fermentation ecosystem and is positive for defining the taste and aroma profile of beverages.

The results are attributed to the complex metabolic action of the meal, which optimizes the carbohydrate profile of the medium, eliminates catabolic limitations, provides cells with trace elements, and increases their resistance to temperature stress. It has been shown that nutrient modification of the medium makes it possible to achieve an increase in kinetic parameters of up to 400%, which exceeds the effectiveness of conventional physical intensification methods.

The results could be used in the production of non-alcoholic fermented beverages of functional purpose and the introduction of resource-saving technologies in the food industry.

Author Biographies

Nadiia Lapytska, T. H. Shevchenko National University “Chernihiv Colehium”

Doctor of Philosophy (PhD)

Department of Chemistry, Technology and Pharmacy

Oleksii Shkliaiev, T. H. Shevchenko National University “Chernihiv Colehium”

PhD

Department of Chemistry, Technology and Pharmacy

Anna Novik, Oles Honchar Dnipro National University

PhD, Associate Professor

Department of Food Technologies

Galyna Stepankova, State Biotechnological University

PhD, Associate Professor

Department of Bakery and Confectionery Technology

Yuliia Voronina-Tuzovskykh, T. H. Shevchenko National University “Chernihiv Colehium”

PhD

Department of Chemistry, Technology and Pharmacy

Nataliia Yasna, T. H. Shevchenko National University “Chernihiv Colehium”

PhD

Department of Chemistry, Technology and Pharmacy

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Determining the efficacy of using wheat germ meal as an activator of fermentation microflora for fermented beverages

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Published

2026-04-30

How to Cite

Lapytska, N., Shkliaiev, O., Novik, A., Stepankova, G., Voronina-Tuzovskykh, Y., & Yasna, N. (2026). Determining the efficacy of using wheat germ meal as an activator of fermentation microflora for fermented beverages. Eastern-European Journal of Enterprise Technologies, 2(11 (140), 62–71. https://doi.org/10.15587/1729-4061.2026.355571

Issue

Vol. 2 No. 11 (140) (2026): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2026 Nadiia Lapytska, Oleksii Shkliaiev, Аnna Novik, Galyna Stepankova, Yuliіa Voronina-Tuzovskykh, Nataliia Yasna

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