mkgtuНовые технологии / New technologiesNew Technologies2072-09202713-0029МГТУ10.47370/2072-0920-2025-21-1-90-109mkgtu-800Research ArticleПИЩЕВЫЕ СИСТЕМЫ И БИОТЕХНОЛОГИЯ ПРОДУКТОВ ПИТАНИЯ И БИОЛОГИЧЕСКИ АКТИВНЫХ ВЕЩЕСТВFOOD SYSTEMS AND BIOTECHNOLOGY OF FOOD AND BIOACTIVE SUBSTANCESГороховая дисперсия как основа для производства ферментированных продуктовPea dispersion as a basis for the production of fermented productshttps://orcid.org/0000-0002-1770-4456СамсоноваД. А.SamsonovaD. A.

Самсонова Дарья Андреевна, аспирант факультета биотехнологий 191002, Российская Федерация, г.Санкт-Петербург, ул. Ломоносова, 9

Daria A. Samsonova, Postgraduate student, Faculty of Biotechnology   191002, the Russian Federation, St. Petersburg, 9 Lomonosov str.

dashafom@mail.ruБаруаС.BaruaS.

Баруа Субхраджит, аспирант факультета биотехнологий 191002, Российская Федерация, г.Санкт-Петербург, ул. Ломоносова, 9

Subhrajit Barua, Postgraduate student, Faculty of Biotechnology191002, the Russian Federation, St. Petersburg, 9 Lomonosov str.

sbarua@itmo.ruhttps://orcid.org/0000-0001-6463-8036ГурдаМ. Д.GurdaM. D.

Гурда Мария Дмитриевна, аспирант факультета биотехнологий 191002, Российская Федерация, г.Санкт-Петербург, ул. Ломоносова, 9

Maria D. Gurda, Postgraduate student, Faculty of Biotechnology191002, the Russian Federation, St. Petersburg, 9 Lomonosov str.

marusia-gurda@mail.ruhttps://orcid.org/0000-0002-5188-5916ЯковченкоН. В.IakovchenkoN. V.

Яковченко Наталья Владимировна, кандидат технических наук, доцент факультета биотехнологий 191002, Российская Федерация, г.Санкт-Петербург, ул. Ломоносова, 9

Natalia V. Iakovchenko, PhD (Eng.), Associate Professor, the Faculty of Biotechnology191002, the Russian Federation, St. Petersburg, 9 Lomonosov str.

nviakovchenko@itmo.ruФедеральное государственное автономное образовательное учреждение высшего образования «Национальный исследовательский университет ИТМО»РоссияITMO National Research UniversityRussian FederationФедеральное государственное автономное образовательное учреждение высшего образования «Национальный исследовательский университет ИТМО»РоссияITMO National Research UniversityRussian Federation20250404202521190109Copyright © Самсонова Д.А., Баруа С., Гурда М.Д., Яковченко Н.В., 20252025Самсонова Д.А., Баруа С., Гурда М.Д., Яковченко Н.В.Samsonova D.A., Barua S., Gurda M.D., Iakovchenko N.V.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://newtechology.mkgtu.ru/jour/article/view/800

Введение. Продукты на растительной основе, в том числе ферментированные продукты, приобретают большую популярность. Это связано с тем, что все большее количество людей по этическим, экологическим, религиозным или медицинским причинам придерживаются вегетарианства. Цель исследования. Целью исследования являлось определить возможность использования гороховой дисперсии в качестве основы для производства ферментированных продуктов с антиоксидантными свойствами. Методы. Исследования проводились на базе лабораторий факультета биотехнологий Университета ИТМО. Процесс ферментации гороховой дисперсии с культурами Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus, Bifidobacterium bifidum, Bifidobacterium longum, Propionibacterium freudenreichii subsp. shermani, Streptococcus thermophilus, Bacillus coagulans был исследован с точки зрения динамики кислотонакопления и изменения активной кислотности, прироста биомассы, изменения органолептических свойств после ферментации, а также изменение антиоксидантной активности после ферментации и в процессе хранения. Результаты. Эффективность ферментации гороховой дисперсии значительно изменяется в зависимости от используемой культуры. Самое длительное время ферментации в 15 часов было выявлено у штамма Bacillus coagulans, самое короткое – в 7 часов у Streptococcus thermophilus. В большинстве образцов был отмечен прирост биомассы при ферментации гороховой дисперсии с наибольшими значениями у образцов, ферментированных B. bifidum - с приростом в 23,64 % до 9,25 lg(КОЕ/мл) и B. coagulans MTCC 5856 – с приростом в 14,68% до 7,26 lg(КОЕ/мл). В первый день после ферментации у большинства образцов отмечается повышение антиоксидантной активности, которая уменьшается в течение срока хранения. Ферментация приводит к значительному улучшению органолептических свойств продукта, улучшая гомогенность и снижая горечь. Заключение. Таким образом, гороховая дисперсия представляет собой перспективную основу для производства как самостоятельных ферментированных продуктов, так и в качестве ферментированного компонента десертов, в том числе замороженных.

Introduction. Plant-based products, including fermented products, are becoming increasingly popular. This is due to the fact that an increasing number of people adhere to vegetarianism for ethical, environmental, religious or medical reasons. The goal. The goal of the research was to determine the possibility of using pea dispersion as a basis for the production of fermented products with antioxidant properties. The Methods. The research was conducted in the laboratories of the Faculty of Biotechnology of ITMO University. The fermentation process of pea dispersion with Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. shermani, Streptococcus thermophilus, Bacillus coagulans cultures was studied in terms of acid accumulation dynamics and changes in active acidity, biomass increase, changes in organoleptic properties after fermentation, as well as changes in antioxidant activity after fermentation and during storage. The Results. The fermentation efficiency of pea dispersion varies significantly depending on the culture used. The longest fermentation time of 15 hours was found in Bacillus coagulans strain, the shortest – 7 hours in Streptococcus thermophilus. Most samples showed an increase in biomass during fermentation of pea dispersion, with the highest values in samples fermented by B. bifidum - with an increase of 23.64% to 9.25 lg (CFU / ml) and B. coagulans MTCC 5856 - with an increase of 14.68% to 7.26 lg (CFU / ml). On the first day after fermentation, most samples showed an increase in antioxidant activity, which decreases during the shelf life. Fermentation leads to a significant improvement in the organoleptic properties of the product, improving homogeneity and reducing bitterness. Conclusion. Thus, pea dispersion is a promising basis for the production of both independent fermented products and as a fermented component of desserts, including frozen ones. 

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The authors declare that there are no conflicts of interest present.