Tkachenko L. The technology of alcohol fermentation of molasses wort with biolgy acidify

This work is devouted to technology of alcohol fermentaton of molasses wort in which for formation of optimum pH value in technology medium was used lactic synthesized lactic acid bacteria. It is shown that by this way of acidification the main technology indexes of alcohol fermentation is not differ from traditional. It is proposed that quantity of lactic acid is increased and sugar expends for it formation is decreased by multifold use of producent biomass by immobilazed bacteria cells on the polymer apoferment. Method of biology acidification gives the opportunity to include mineral acids with use they at the alcohol production from molasses and to obtain after alcohol lactic slops with improved foodder qualities and ecjljgy of production.Key words: molasses wort, biology acidification, lactic acid bacteria, cultivation, biothynthesis, lactic acid, immobilization, polymer apoferment, alcohol, slop.