title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð°Ð¼Ð°ÑÐ°Ð½ÑÐ¾Ð²Ð¾Ð³Ð¾ Ð½Ð°Ð¿Ð¸ÑÐºÐ° Ð±ÑÐ¾Ð¶ÐµÐ½Ð¸Ñ Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Medusomyces gisevi
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð±Ð°ÐºÐ°Ð»Ð°Ð²ÑÐ°
titleType: Subtitle
title: Development of technology for amaranth fermentation drink using Medusomyces gisevi
Creators: name: ÐÐ·ÐµÑÐ¾Ð², ÐÐ¸ÐºÐ¾Ð»Ð°Ð¹
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2024
Subjects: Medusomyces gisevi
Amaranthus
ÐºÑÐ»ÑÑÑÑÐ°Ð»ÑÐ½Ð°Ñ Ð¶Ð¸Ð´ÐºÐ¾ÑÑÑ
Ð½Ð°Ð¿Ð¸ÑÐ¾Ðº Ð±ÑÐ¾Ð¶ÐµÐ½Ð¸Ñ
ÑÐ¸Ð¼Ð±Ð¸Ð¾Ð·
ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ñ
cultural liquid
fermentation beverage
symbiosis
technology

description: ÐÐ°Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¿Ð¾ÑÐ²ÑÑÐµÐ½Ð° ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð¿ÑÐ¸Ð³Ð¾ÑÐ¾Ð²Ð»ÐµÐ½Ð¸Ñ Ð½Ð°Ð¿Ð¸ÑÐºÐ° Ð±ÑÐ¾Ð¶ÐµÐ½Ð¸Ñ Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ðµ Ð°Ð¼Ð°ÑÐ°Ð½ÑÐ¾Ð²Ð¾Ð³Ð¾ ÑÐ°Ñ Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ ÑÐ¸Ð¼Ð±Ð¸Ð¾ÑÐ¸ÑÐµÑÐºÐ¾Ð¹ ÐºÑÐ»ÑÑÑÑÑ Medusomyces gisevi. ÐÐ°Ð´Ð°ÑÐ¸, ÑÐµÑÐ°ÐµÐ¼ÑÐµ Ð² ÑÐ¾Ð´Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ: - Ð¾Ð¿ÑÐµÐ´ÐµÐ»Ð¸ÑÑ Ð¾Ð¿ÑÐ¸Ð¼Ð°Ð»ÑÐ½ÑÐµ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ðµ ÑÐµÐ¶Ð¸Ð¼Ñ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ð° Ð°Ð¼Ð°ÑÐ°Ð½ÑÐ¾Ð²Ð¾Ð³Ð¾ Ð½Ð°Ð¿Ð¸ÑÐºÐ° Ð±ÑÐ¾Ð¶ÐµÐ½Ð¸Ñ: Ð²ÑÐµÐ¼Ñ Ð±ÑÐ¾Ð¶ÐµÐ½Ð¸Ñ, Ð¿Ð¾Ð´Ð¾Ð±ÑÐ°ÑÑ Ð²Ð¸Ð´ Ð°Ð¼Ð°ÑÐ°Ð½ÑÐ¾Ð²Ð¾Ð³Ð¾ ÑÐ°Ñ, ÐºÐ¾Ð»Ð¸ÑÐµÑÑÐ²Ð¾ Ð²Ð½Ð¾ÑÐ¸Ð¼Ð¾Ð¹ ÐºÑÐ»ÑÑÑÑÑ Medusomyces gisevi; - Ð¿Ð¾Ð»ÑÑÐ¸ÑÑ Ð³Ð¾ÑÐ¾Ð²ÑÐµ Ð¾Ð±ÑÐ°Ð·ÑÑ Ð°Ð¼Ð°ÑÐ°Ð½ÑÐ¾Ð²Ð¾Ð³Ð¾ Ð½Ð°Ð¿Ð¸ÑÐºÐ° Ð±ÑÐ¾Ð¶ÐµÐ½Ð¸Ñ Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ ÐºÑÐ»ÑÑÑÑÑ Medusomyces gisevi, Ð¾ÑÐµÐ½Ð¸ÑÑ Ð¸Ñ ÐºÐ°ÑÐµÑÑÐ²Ð¾; - ÑÐ¾ÑÑÐ°Ð²Ð¸ÑÑ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÑÑ ÑÑÐµÐ¼Ñ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ð° Ð°Ð¼Ð°ÑÐ°Ð½ÑÐ¾Ð²Ð¾Ð³Ð¾ Ð½Ð°Ð¿Ð¸ÑÐºÐ° Ð±ÑÐ¾Ð¶ÐµÐ½Ð¸Ñ Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ ÐºÑÐ»ÑÑÑÑÑ Medusomyces gisevi. ÐÐ±ÑÐµÐºÑÐ°Ð¼Ð¸ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð² ÑÐ°Ð±Ð¾ÑÐµ ÑÐ²Ð»ÑÐµÑÑÑ ÐºÑÐ»ÑÑÑÑÐ° Medusomyces gisevi, ÑÐ°ÑÑÐ¸ÑÐµÐ»ÑÐ½Ð¾Ðµ ÑÑÑÑÐµ â ÑÐ°Ð¹ Ð¸Ð· ÑÐ°ÑÑÐµÐ½Ð¸Ð¹ Amaranthus hypochondricus Ð¸ Amaranthus retroflexus; ÐºÑÐ»ÑÑÑÑÐ°Ð»ÑÐ½Ð°Ñ ÑÑÐµÐ´Ð° Ð¸ Ð¾Ð±ÑÐ°Ð·ÑÑ Ð½Ð°Ð¿Ð¸ÑÐºÐ¾Ð² Ð½Ð° ÐµÑ Ð¾ÑÐ½Ð¾Ð²Ðµ. ÐÑÐ¸ Ð°Ð½Ð°Ð»Ð¸Ð·Ðµ Ð°Ð¼Ð°ÑÐ°Ð½ÑÐ¾Ð²ÑÑ ÑÐ°ÐµÐ² Ð±ÑÐ»Ð¾ Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð¾, ÑÑÐ¾ Ð² Ð±Ð¸Ð¾Ð¼Ð°ÑÑÐµ Ð°Ð¼Ð°ÑÐ°Ð½ÑÐ° Ð¿ÐµÑÐ°Ð»ÑÐ½Ð¾Ð³Ð¾ ÑÐ¾Ð´ÐµÑÐ¶Ð¸ÑÑÑ Ð² ÑÑÐµÐ´Ð½ÐµÐ¼ 0,267 Ð³ Ð°Ð½ÑÐ¾ÑÐ¸Ð°Ð½Ð¾Ð² Ð½Ð° 100 Ð³ ÑÐ°Ñ, ÑÑÐ¾ Ð´Ð¾ÑÑÐ¾Ð²ÐµÑÐ½Ð¾ Ð²ÑÑÐµ, ÑÐµÐ¼ Ð² Ð´ÑÑÐ³Ð¸Ñ Ð¸ÑÑÐ»ÐµÐ´ÑÐµÐ¼ÑÑ ÑÐ°ÑÑ. ÐÐ¿ÑÐ¸Ð¼Ð°Ð»ÑÐ½Ð¾Ðµ Ð²ÑÐµÐ¼Ñ ÑÐ±ÑÐ°Ð¶Ð¸Ð²Ð°Ð½Ð¸Ñ Ð¿Ð¾Ð»ÑÑÐµÐ½Ð½ÑÑ Ð¿Ð¸ÑÐ°ÑÐµÐ»ÑÐ½ÑÑ ÑÑÐµÐ´ Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ðµ Ð°Ð¼Ð°ÑÐ°Ð½ÑÐ¾Ð²ÑÑ ÑÐ°ÐµÐ² â Ð¾Ñ 6 Ð´Ð¾ 7 ÑÑÑÐ¾Ðº Ð¿ÑÐ¸ ÑÐµÐ¼Ð¿ÐµÑÐ°ÑÑÑÐµ Ð¾Ñ 20 Ð´Ð¾ 24 ÂºÐ¡. ÐÐ¼Ð°ÑÐ°Ð½ÑÐ¾Ð²ÑÐµ ÑÐ°Ð¸ ÑÐ½Ð¸Ð¶Ð°ÑÑ Ð±ÑÐ¾Ð´Ð¸Ð»ÑÐ½ÑÑ Ð°ÐºÑÐ¸Ð²Ð½Ð¾ÑÑÑ ÑÐ¸Ð¼Ð±Ð¸Ð¾ÑÐ¸ÑÐµÑÐºÐ¾Ð¹ Ð¼Ð¸ÐºÑÐ¾ÑÐ»Ð¾ÑÑ. ÐÐ¾ÑÐ¾Ð²ÑÐµ Ð½Ð°Ð¿Ð¸ÑÐºÐ¸ Ð±ÑÐ¾Ð¶ÐµÐ½Ð¸Ñ Ð½Ðµ ÑÑÑÑÐ¿Ð°ÑÑ Ð¿Ð¾ Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ð¼ ÑÐ°ÑÐ°ÐºÑÐµÑÐ¸ÑÑÐ¸ÐºÐ°Ð¼ ÐºÐ¾Ð½ÑÑÐ¾Ð»ÑÐ½Ð¾Ð¼Ñ Ð²Ð°ÑÐ¸Ð°Ð½ÑÑ (Ð¿ÑÐ¸Ð³Ð¾ÑÐ¾Ð²Ð»ÐµÐ½Ð½Ð¾Ð¼Ñ Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ðµ ÑÐµÑÐ½Ð¾Ð³Ð¾ ÑÐ°Ñ), Ð¿ÑÐ°ÐºÑÐ¸ÑÐµÑÐºÐ¸ Ð½Ðµ ÑÐ¾Ð´ÐµÑÐ¶Ð°Ñ ÑÐ¿Ð¸ÑÑÐ°. ÐÐ°Ð»Ð¾ÑÐ¸Ð¹Ð½Ð¾ÑÑÑ Ð°Ð¼Ð°ÑÐ°Ð½ÑÐ¾Ð²Ð¾Ð³Ð¾ Ð½Ð°Ð¿Ð¸ÑÐºÐ° Ð²ÑÑÐµ, ÑÐµÐ¼ Ð² ÐºÐ¾Ð½ÑÑÐ¾Ð»Ðµ (Ð¾Ñ 49,8 Ð´Ð¾ 51,4 ÐºÐºÐ°Ð»), ÐºÐ¸ÑÐ»Ð¾ÑÐ½Ð¾ÑÑÑ Ð°Ð¼Ð°ÑÐ°Ð½ÑÐ¾Ð²ÑÑ Ð½Ð°Ð¿Ð¸ÑÐºÐ¾Ð² Ð´Ð¾ÑÑÐ¾Ð²ÐµÑÐ½Ð¾ Ð½Ðµ Ð¿ÑÐµÐ²ÑÑÐ°ÐµÑ ÑÐ ÐºÐ¾Ð½ÑÑÐ¾Ð»ÑÐ½Ð¾Ð³Ð¾ Ð²Ð°ÑÐ¸Ð°Ð½ÑÐ° Ð¸ Ð½Ð°ÑÐ¾Ð´Ð¸ÑÑÑ Ð² Ð¿ÑÐµÐ´ÐµÐ»Ð°Ñ Ð¾Ñ 2,96 Ð´Ð¾ 3,02. Ð Ð°Ð±Ð¾ÑÐ° Ð²ÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ð° Ð½Ð° Ð±Ð°Ð·Ðµ Ð»Ð°Ð±Ð¾ÑÐ°ÑÐ¾ÑÐ¸Ð¸ ÐÐ¨ÐÐ¸ÐÐ ÐÐÐ¡Ð¸Ð Ð¡ÐÐ±ÐÐ£ Ð¸Ð¼ÐµÐ½Ð¸ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾. ÐÑÐ¸ Ð½Ð°Ð¿Ð¸ÑÐ°Ð½Ð¸Ð¸ Ð»Ð¸ÑÐµÑÐ°ÑÑÑÐ½Ð¾Ð³Ð¾ Ð¾Ð±Ð·Ð¾ÑÐ° Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð»Ð¸ÑÑ ÑÐ»ÐµÐ´ÑÑÑÐ¸Ðµ Ð±Ð°Ð·Ñ Ð´Ð°Ð½Ð½ÑÑ: Scopus, ÐÐºÐ°Ð´ÐµÐ¼Ð¸Ñ Google, eLIBRARY.RU, CYBERLENINKA, ResearchGate. Ð¡ÑÐ°ÑÐ¸ÑÑÐ¸ÑÐµÑÐºÑÑ Ð¾Ð±ÑÐ°Ð±Ð¾ÑÐºÑ ÑÐºÑÐ¿ÐµÑÐ¸Ð¼ÐµÐ½ÑÐ°Ð»ÑÐ½ÑÑ Ð´Ð°Ð½Ð½ÑÑ Ð¾ÑÑÑÐµÑÑÐ²Ð»ÑÐ»Ð¸ Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð¿Ð°ÐºÐµÑÐ° Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼: Microsoft Excel, Microsoft Word.
description: This work is devoted to the technology of preparing a fermented drink based on amaranth tea using a symbiotic culture of Medusomyces gisevi. Tasks that were solved in the course of the study: -determine the optimal technological modes for the production of amaranth fermentation drink: fermentation time, select the type of amaranth tea, the amount of Medusomyces gisevi culture introduced; -obtain ready-made samples of amaranth fermented drink using the Medusomyces gisevi culture, evaluate their quality; - draw up a technological scheme for the production of amaranth fermentation drink created using the Medusomyces gisevi culture. The object of the study are the culture of Medusomyces gisevi, plant raw materials â tea from the plants Amaranthus hypochondricus and Amaranthus retroflexus; cultural medium and samples of drinks based on it. When analyzing amaranth teas, it was determined that the biomass of sad amaranth contains an average of 0.267 g of anthocyanins per 100 g of tea, which is significantly higher than in other teas studied. The optimal time for fermentation of the nutrient media based on amaranth teas is from 6 to 7 days at a temperature of 20 to 24 ÂºÐ¡. Amaranth teas reduce the fermentation activity of symbiotic microflora. Ready-made fermented drinks are not inferior in organoleptic characteristics to the control version (prepared with use of black tea) and contain virtually no alcohol. The calorie content of the amaranth drink is higher than in the control (from 49.8 to 51.4 kcal), the acidity of newly prepared drinks does not reliably exceed the control variant and is within the pH range from 2.96 to 3.02. The work was performed on the basis of the laboratory of the Higher School of Biotechnology and Food Production of the Institute of Biomedical Systems and Biotechnologies of Peter the Great St. Petersburg Polytechnic University. When writing the literature review, the following databases were used: Scopus, Google Academy, eLIBRARY.RU, CYBERLENINKA, ResearchGate. Statistical processing of experimental data was carried out using the software package: Microsoft Excel, Microsoft Word.