The Biological Value of Fermented Plant-Based Food Products

Currently, the consumption of fermented foods has turned from a relic of previous years into a massive trend, due to new reliable data on their value for health, primarily, the growing role in improving the functioning of the digestive organs. The article provides an overview of the modern assortment of plant-based food products, in the process of which fermentation is used due to biochemical effects on the processed substrate with the participation of microorganisms. It is noted that the quality of the finished product undergoing the fermentation process depends on the type of plant raw materials, the origin and nature of microorganisms, as well as on the application of possible technological modes that affect the fermentable medium. In close connection with numerical factors, scientific research is being developed in order to increase or preserve the biological value of fermented products. The main part of the article reflects the global technological experience in the production of fermented soft beverages based on plant raw materials, which have become an effective substitute for dairy drinks – a source of a strong allergen, the phenomena of which have increased in the current post-pandemic period of life – lactose. Regarding the review of the range of alcoholic beverages, a large role was noted in reducing the content of ethyl alcohol, which negatively affects human health, when used in their manufacturing technology as an enzymatic agent – non-accharomycetes. An assessment is given of the biological properties of a group of products obtained by fermentation of vegetables, fruits and berries, which has been consumed since ancient times and has gained popularity with renewed vigor for its naturalness and ease of preparation. It is noted that the latter, due to the high content of polyphenols, which are inhibitors of the growth and metabolism of microorganisms, are less technologically advanced as an enzyme substrate. The solution lies, as for all types of plant-based products discussed in the article, in the selection of technological microflora. Attention is paid to a promising bio-technological direction – the use of enzyme preparations in the processing of fruits and berries in order to split complex biocomplexes into easily digestible forms. The experience of work in this area of the scientists of the NCFSCHVW is reflected.