MICROBIOLOGICAL METHOD OF JUICES CONSERVATION
In this paper, market research results of juice products in Kemerovo are presented. It is identified preferences of the residents when they buying juice and their attitude to the novelties of vegetable juice products, considering their tastes. Due to the obtained data of the research, the characteristics of the juice market in Kemerovo are given. The aim of the work is to develop a technology for obtaining vegetable lactofermented beverages. As a vegetable raw material, it is taken juices of carrots and beets, and as fruit and berries raw materials it is taken juice of apples, sea buckthorn and currant. The drinks are formulated in accordance with organoleptic and physicochemical parameters. Justification of the choice of the combined ferment is given and the parameters of the fermentation of vegetable drinks are determined. To determine the efficiency of the fermentation process it is conducted experiments with a different amount of injected yeast cells into the beverage. When researching the effect of the amount of introduced compressed yeast on the duration of fermentation of the drink it is found: increasing the amount of yeast from 10 mln kl./cm<sup>3</sup> to 40 mln kl./cm<sup>3</sup>, the duration of fermentation decreased from 10-11 hours to 5-6 hours. In the studies it is used bifidus bacteria (acidophilus bacillus) and lactic acid bacteria. For the production of lacto fermented beverages, serum based on carrot juice is prepared. The readymade serum is added to the product in an amount of 5% from the estimated volume of the product intended for fermentation. The content of dry substances in ready-made beverages is in the range of 7.8-8.2%. This is the norm for the developed lactofermented beverages. During fermentation and at its expiration, physico-chemical and organoleptic analyzes of the samples are carried out. Evaluation of the taste, color and aroma of the new product is carried out by tasting method. All samples have a pleasant harmonious taste, typical for the raw material from which they are made, light sour with a taste of lactic acid, the color of the ready-made beverages is bright, typical for this type of vegetable.