METHOD FOR PRODUCTION OF PLANT PRODUCT FERMENTED WITH COMBINATION OF THERMOPHILIC STARTER CULTURES Russian patent published in 2025 - IPC A23J3/14 A23C9/12 A23L11/50 

FIELD: biotechnology.

SUBSTANCE: invention relates to biotechnology and food industry. Disclosed is a method of producing a plant product fermented with a combination of thermophilic starter cultures, involving preparation of a vegetable mixture in the form of a dry or liquid vegetable analogue of milk for fermentation, its heating to temperature of 60–65 °C and homogenisation at pressure of 12.5–17.5 MPa, heat treatment at temperature of 83–87 °C with holding for 5–7 minutes, cooling to a fermentation temperature of 38–42 °C and introduction of a combination of thermophilic starter cultures, including Streptococcus salivarius ssp. thermophiles, Lactobacillus delbrueckii ssp. bulgaricus, fermentation, cooling to 2–6 °C. Preparation of the mixture for fermentation includes its enrichment with brazil nuts, which is preliminarily finely ground to a particle size of 0.50–0.55 mcm, as a combination of thermophilic starter cultures, a concentrated bacterial starter culture is used, additionally containing Lactobacillus paracasei ssp. paracasei, Lactobacillus helveticus in dosage of obtained starter culture 50 EA per 1000 kg of fermented vegetable mixture, duration of fermentation is 3–5 hours to achieve pH 4.5–4.55.

EFFECT: invention improves organoleptic characteristics of the plant product, simplifies the use of a combination of thermophilic starter cultures, to enrich the product with an organic source of selenium taking into account the recommended daily consumption norms, as well as with copper, magnesium, phosphorus, manganese, zinc, which are part of the brazil nut.

1 cl, 2 ex