Russian Federation
Krasnoyarsk, Russian Federation
employee from 01.01.1993 to 01.01.2021
Russian Federation
The issues of healthy nutrition are becoming more relevant in the XXI century, and at the government level, the Presidential program "Health of the Nation", the concept of rational nutrition, which contributes to maintaining and improving the physical and intellectual health of citizens, and improving their quality of life. One of the resources in the manufacture of therapeutic and preventive nutrition products is the use of non-traditional raw materials. The authors of the article show the possibility of using kombucha for the preparation of functional drinks, which, due to the presence of physiologically active components, in addition to basic nutrition, provide health benefits. An experimental study of organoleptic and physico-chemical quality indicators of the culture fluid of the fungus Medusomyces (Medusomyces gisevii Lindau) was carried out. During the cultivation of kombucha, the dynamics of a decrease in sucrose content and a gradual accumulation of acetic acid were revealed. The period of preparation of the drink was determined and the optimal ratio of acidity and sugar content in taste was revealed.
kombucha, culture liquid, tea infusion, kombucha tea, probiotics, acetic acid bacteria, yeast fungi
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