Prybylsky V. Development of the effective technologies for bioactive fermented beverages

It is stated that with the help of biotransformation of the constituents of the mixture of the various plant material it's possible to enrich the drinks with biologically active substances and make them more healthy and useful. The most reasonable is the usage of the association of microorganisms which belong with the various taxonomic groups. Alongside due to the mutually stimulated metabolism of the bacteria the technological process is intensified and the highly organoleptic features of the finished product provided. The basic criteria of the extraction and selection of the steams of the bacteria are developed for their usage in the technologies of the fermented beverages. These steams were selected and researched. The technologies developed are on the basic of principally new consortium of microorganisms Medusomyces gisevii V which include the microorganisms which the metabiotic type of relation. The methods are developed to enable us to identify the specific composition of metabolites, giving thespecific flavor to the fermented beverages. The concept developed deals with the prospective development of technologies of the fermented beverages. Social-economical use of the beverages lies in healing and preventing action.Key words: fermented beverages, associated steams of microorganisms, yeast, lactobacteria, acetobacteria, plant raw material, biological durability.