ORGANOLEPTIC AND PHYSICO-CHEMICAL PARAMETERS OF THE CULTURE FLUID MEDUSOMUCES GISEVII LINDAU (KOMBUCHA)

Vladimir Leontiev; Irina Zobnina; Irina Doiko; Galina Rybakova

doi:10.17516/2782-2214-0069

UDC 663

ORGANOLEPTIC AND PHYSICO-CHEMICAL PARAMETERS OF THE CULTURE FLUID MEDUSOMUCES GISEVII LINDAU (KOMBUCHA)

Published in Trade, service, food industry · Volume 2, Issue 4 · Pages 342–352 · Rubric: Commodity research

DOI: https://doi.org/10.17516/2782-2214-0069

Received: 31.10.2022 Accepted: 12.12.2022 Published: 12.12.2022

Authors

Vladimir Leontiev

Irina Zobnina

Irina Doiko

Galina Rybakova

Vladimir Leontiev

Academic degree: candidate of chemical sciences

Science rang: docent

Far Eastern Federal University Russian Federation · Krasnoyarsk

Irina Zobnina

Academic degree: candidate of agricultural sciences

Science rang: docent

Siberian Federal University Russian Federation · Krasnoyarsk

Irina Doiko

Academic degree: candidate of sciences in biology

Science rang: docent

Siberian Federal University associate professor · Department of Commodity Science and Examination of Goods · Russian Federation · Krasnoyarsk

Galina Rybakova

Sibirskiy federal'nyy universitet docent · kafedra tovarovedeniya i ekspertizy tovarov · Russian Federation · Красноярск

ABSTRACT

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.

KEYWORDS

kombucha, culture liquid, tea infusion, kombucha tea, probiotics, acetic acid bacteria, yeast fungi

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GOST

Leontiev V. M., Zobnina I. A., Doiko I. V., Rybakova G. R. ORGANOLEPTIC AND PHYSICO-CHEMICAL PARAMETERS OF THE CULTURE FLUID MEDUSOMUCES GISEVII LINDAU (KOMBUCHA) // Trade, service, food industry. 2022. no. 4. pp. 342-352. DOI: https://doi.org/10.17516/2782-2214-0069. (Date of access 24.10.2026).

MLA

Vladimir Leontiev, Zobnina I. A., Doiko I. V., Rybakova G. R.. "ORGANOLEPTIC AND PHYSICO-CHEMICAL PARAMETERS OF THE CULTURE FLUID MEDUSOMUCES GISEVII LINDAU (KOMBUCHA)." Trade, service, food industry 2.4 (2022): 342-352. DOI: https://doi.org/10.17516/2782-2214-0069.

APA

Leontiev V. M., Zobnina I. A., Doiko I. V., Rybakova G. R. (2022). ORGANOLEPTIC AND PHYSICO-CHEMICAL PARAMETERS OF THE CULTURE FLUID MEDUSOMUCES GISEVII LINDAU (KOMBUCHA). Trade, service, food industry, 2(4), 342-352. https://doi.org/10.17516/2782-2214-0069

Chicago

Vladimir Leontiev, Zobnina I. A., Doiko I. V., Rybakova G. R.. "ORGANOLEPTIC AND PHYSICO-CHEMICAL PARAMETERS OF THE CULTURE FLUID MEDUSOMUCES GISEVII LINDAU (KOMBUCHA)." Trade, service, food industry 2, no. 4 (2022): 342-352. https://doi.org/10.17516/2782-2214-0069.

WIKI

{{cite journal | author = Leontiev V. M., Zobnina I. A., Doiko I. V., Rybakova G. R. | title = ORGANOLEPTIC AND PHYSICO-CHEMICAL PARAMETERS OF THE CULTURE FLUID MEDUSOMUCES GISEVII LINDAU (KOMBUCHA) | journal = Trade, service, food industry | year = 2022 | volume = 2 | issue = 4 | pages = 342-352 | doi = 10.17516/2782-2214-0069 }}

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