Training with the application of media technologies of microbiological, biotechnological research of drinks based on fermentation processes

Abstract

The scientific article presents the results of experiments on the study of biotechnological methods for
preparing drinks based on fermentation production, in particular table wine and shubat. In addition, local strains of these
drinks were identified, as well as morphocytological features were studied, with the provision of microphotographs of
micropreparations.
Also in this article, modern methods of teaching the disciplines "Microbiology", "Biotechnology" are developed,
using media technologies, in particular Jamboard, WordWall programs.
In particular, this scientific article presents the results of the application of information and computer
technologies based on materials on the fermentation process of low-alcohol beverages in the southern region of the
Republic: table wine and shubat. The process of introducing media technologies into the training system involves
various computer programs.
In this work, WordWall and Jam board programs were selected, representing some of the brightest and most
popular products of this direction. One of the factors in choosing these computer products was also the possibility of
introducing them into microbiological, biotechnological processes. These systems provide for the process of regular
monitoring of the fermentation of beverages, analysis of the main stages of the biotechnological process, microbial
analysis based on laboratory microscopy. In addition, computer programming based on the Jam board program made it
possible to present the training material in the format of a single slide.