METHOD FOR ACTIVATION OF MICROFLORA AT LABORATORY STAGE OF KVASS STARTERS INCUBATION CYCLE Russian patent published in 2016 - IPC C12G3/02 

FIELD: food industry.

SUBSTANCE: invention represents a method for microflora activation at the laboratory stage of kvass starters incubation cycle including a saccharified brew preparation, lactic acid bacteria propagation and usage Saccharomyces cerevisiae pressed bakery yeast where the grain mixture consists of first grade wheat flour and bran at a ratio of 1:1, physiologically active growth factors represented by yeast autolysate (50.0 ml/l) and grape seed powder (5 g/l); then one performs sterilisation by way of three-time autoclaving at 1.0 atm during 45-60 min; the starter cultures are represented by a complex of lactic acid bacteria of Lactobacterin and/or Evitalia; at the final stage of the incubation cycle one introduces Saccharomyces cerevisiae pressed yeast in a dosage of 5 g/100 dm³ of kvass wort.

EFFECT: invention enables long-term use of a ripe starter and improvement of its organoleptical and technological properties.

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