This study focuses on scaling up the technology for producing a functional fermented oat-based beverage enriched with β-glucans. The work was motivated by growing consumer demand for non-alcoholic, plant-based drinks and the need to overcome technological challenges associated with the high viscosity and low extract yield of oat raw materials. The objective was to adapt a laboratory method to industrial conditions using novel microbial starters—the probiotic yeast Saccharomyces cerevisiae var. boulardii and the acid-forming yeast Lachancea spp. strain WildBrew Philly Sour™. The work utilized a wort obtained from a grain bill containing 70% unmalted oats and 30% barley malt, with the application of a complex of domestic enzyme preparations to ensure high extractability and satisfactory filterability. The yield of extractive substances reached 80.9%, confirming the efficiency of the chosen mashing regime and enzymatic treatment. Monitoring of the filtration process demonstrated its stability, with an average speed of 3.5 l/min and turbidity not exceeding 100 EBC units. Fermentation with the studied yeast cultures yielded two types of non-alcoholic beverages. The beverage based on Lachancea spp. was characterized by an alcohol by volume of 0.49%, an acidity of 2.1 c.u., and a real degree of fermentation of 6.41%. The beverage fermented with S. cerevisiae var. boulardii showed a higher degree of fermentation (12.2%) and an alcohol by volume of 0.94%. Both products retained a high content of β-glucans (approximately 600 mg/l) and possessed balanced organoleptic profiles. Thus, the research demonstrates the successful pilot testing of the technology and the promise of using these yeast cultures to create new functional beverages that meet current market trends.

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