title: ÐÐ»Ð¸ÑÐ½Ð¸Ðµ ÑÑÐ»Ð¾Ð²Ð¸Ð¹ ÐºÑÐ»ÑÑÐ¸Ð²Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ñ SCOBY Ð½Ð° Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸ ÐºÐ°ÑÐµÑÑÐ²Ð° Ð½Ð°Ð¿Ð¸ÑÐºÐ° ÐºÐ¾Ð¼Ð±ÑÑÐ°
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: The influence of SCOBY cultivation conditions on quality indicators of kombucha beverage
Creators: name: ÐÑ Ð§Ð¶Ð¾ÑÐ¶ÑÐ°Ð½
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: Ð±ÐµÐ·Ð°Ð»ÐºÐ¾Ð³Ð¾Ð»ÑÐ½ÑÐµ Ð½Ð°Ð¿Ð¸ÑÐºÐ¸
ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ñ ÑÐµÑÐ¼ÐµÐ½ÑÐ°ÑÐ¸Ð¸
Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸ ÐºÐ°ÑÐµÑÑÐ²Ð°
soft drinks
fermentation technology
quality indicators

description: ÐÐ°Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¿Ð¾ÑÐ²ÑÑÐµÐ½Ð° Ð¸Ð·ÑÑÐµÐ½Ð¸Ñ ÑÐ°ÐºÑÐ¾ÑÐ¾Ð², Ð²Ð»Ð¸ÑÑÑÐ¸Ñ Ð½Ð° ÑÐµÑÐ¼ÐµÐ½ÑÐ°ÑÐ¸Ñ SCOBY Ð¿ÑÐ¸ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ðµ ÑÐ»Ð°Ð±Ð¾Ð°Ð»ÐºÐ¾Ð³Ð¾Ð»ÑÐ½Ð¾Ð³Ð¾ Ð½Ð°Ð¿Ð¸ÑÐºÐ° ÐºÐ¾Ð¼Ð±ÑÑÐ°. ÐÐ°Ð´Ð°ÑÐ¸, ÐºÐ¾ÑÐ¾ÑÑÐµ ÑÐµÑÐ°Ð»Ð¸ÑÑ Ð² ÑÐ¾Ð´Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ: 1. ÐÐ·ÑÑÐ¸ÑÑ ÑÐ¾Ð²ÑÐµÐ¼ÐµÐ½Ð½Ð¾Ðµ ÑÐ¾ÑÑÐ¾ÑÐ½Ð¸Ðµ Ð¸ Ð¿Ð¾ÑÑÐµÐ±Ð½Ð¾ÑÑÐ¸ Ð² ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐµ ÑÐ¾Ð²ÑÐµÐ¼ÐµÐ½Ð½ÑÑ Ð±ÐµÐ·Ð°Ð»ÐºÐ¾Ð³Ð¾Ð»ÑÐ½ÑÑ Ð½Ð°Ð¿Ð¸ÑÐºÐ¾Ð². 2. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°ÑÑ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ñ ÑÐµÑÐ¼ÐµÐ½ÑÐ°ÑÐ¸Ð¸ ÐºÐ¾Ð¼Ð±ÑÑÐ¸. 3. ÐÐ¿ÑÐµÐ´ÐµÐ»Ð¸ÑÑ Ð¾ÑÐ½Ð¾Ð²Ð½ÑÐµ ÑÐ°ÐºÑÐ¾ÑÑ, Ð²Ð»Ð¸ÑÑÑÐ¸Ðµ Ð½Ð° Ð½Ð°ÐºÐ¾Ð¿Ð»ÐµÐ½Ð¸Ðµ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¾Ð² Ð¼ÐµÑÐ°Ð±Ð¾Ð»Ð¸Ð·Ð¼Ð° Ð¿ÑÐ¸ ÑÐµÑÐ¼ÐµÐ½ÑÐ°ÑÐ¸Ð¸. 4. ÐÑÑÐ»ÐµÐ´Ð¾Ð²Ð°ÑÑ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸ ÐºÐ°ÑÐµÑÑÐ²Ð° ÑÐµÑÐ¼ÐµÐ½ÑÐ¸ÑÐ¾Ð²Ð°Ð½Ð½Ð¾Ð³Ð¾ Ð½Ð°Ð¿Ð¸ÑÐºÐ° ÐºÐ¾Ð¼Ð±ÑÑÐ°, Ð¸Ð·Ð³Ð¾ÑÐ¾Ð²Ð»ÐµÐ½Ð½Ð¾Ð³Ð¾ Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ðµ ÐºÐ°ÑÐºÐ°Ð´Ðµ. ÐÐ±ÑÐµÐºÑÐ¾Ð¼ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð½Ð¾Ð¹ ÑÐ°Ð±Ð¾ÑÑ ÑÑÐ°Ð»Ð¸ ÐºÑÐ»ÑÑÑÑÑ Ð±Ð°ÐºÑÐµÑÐ¸Ð¹ ÑÐ°Ð¹Ð½Ð¾Ð³Ð¾ Ð³ÑÐ¸Ð±Ð° Ð¸ Ð¾Ð±ÑÐ°Ð·ÑÑ ÑÐµÑÐ¼ÐµÐ½ÑÐ¸ÑÐ¾Ð²Ð°Ð½Ð½ÑÑ Ð±ÐµÐ·Ð°Ð»ÐºÐ¾Ð³Ð¾Ð»ÑÐ½ÑÑ Ð½Ð°Ð¿Ð¸ÑÐºÐ¾Ð², Ð¸Ð·Ð³Ð¾ÑÐ¾Ð²Ð»ÐµÐ½Ð½ÑÑ Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ðµ ÑÐ°Ð·Ð½ÑÑ Ð²Ð¸Ð´Ð¾Ð² ÑÐ°Ñ. Ð Ð°Ð±Ð¾ÑÐ° Ð²ÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ð° Ð½Ð° Ð±Ð°Ð·Ðµ Ð¼Ð¸ÐºÑÐ¾Ð±Ð¸Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¾Ð¹ Ð¸ Ð±Ð¸Ð¾ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¾Ð¹ Ð»Ð°Ð±Ð¾ÑÐ°ÑÐ¾ÑÐ¸Ð¹ Ð²ÑÑÑÐµÐ¹ ÑÐºÐ¾Ð»Ñ Ð±Ð¸Ð¾ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð¸ Ð¿Ð¸ÑÐµÐ²ÑÑ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ² Ð¸Ð½ÑÑÐ¸ÑÑÑÐ° Ð±Ð¸Ð¾Ð¼ÐµÐ´Ð¸ÑÐ¸Ð½ÑÐºÐ¸Ñ ÑÐ¸ÑÑÐµÐ¼ Ð¸ Ð±Ð¸Ð¾ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ð¹ Ð¡ÐÐ±ÐÐ£ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾. ÐÑÐ¸ Ð½Ð°Ð¿Ð¸ÑÐ°Ð½Ð¸Ðµ 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 eLIBRARY, Scopus, ÐÐºÐ°Ð´ÐµÐ¼Ð¸Ñ Google, Ð ÐÐ. 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. ÐÑÐ¸ Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð¸Ð¸ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ð¹ Ð°Ð½Ð°Ð»Ð¸Ð·Ð¸ÑÐ¾Ð²Ð°Ð»Ð¸: pH, Eh, ÑÑÑÐ¾Ðµ Ð²ÐµÑÐµÑÑÐ²Ð¾ Ð¸ Ð¼Ð°ÑÑÑ Ð¾Ð±ÑÐ°Ð·ÑÑÑÐµÐ¹ÑÑ Ð±Ð¸Ð¾Ð¿Ð»ÐµÐ½ÐºÐ¸ ÑÐµÑÐ¼ÐµÐ½ÑÐ°ÑÐ¸Ð¾Ð½Ð½Ð¾Ð³Ð¾ ÑÑÐ±ÑÑÑÐ°ÑÐ°, ÑÐ±ÑÐ¾Ð¶ÐµÐ½Ð½Ð¾Ð³Ð¾ Ð² ÑÐ°Ð·Ð½ÑÑ Ð²Ð¸Ð´Ð°Ñ ÑÐ°Ñ. ÐÐ¾ÑÐ¾Ð²ÑÐ¹ Ð½Ð°Ð¿Ð¸ÑÐ¾Ðº ÐºÐ¾Ð¼Ð±ÑÑÐ° Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð»Ð¸ Ð¿Ð¾ Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ð¼ Ð¸ ÑÐ¸Ð·Ð¸ÐºÐ¾-ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ð¼ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÑÐ¼ ÐºÐ°ÑÐµÑÑÐ²Ð°. ÐÐ¾ ÑÐµÐ·ÑÐ»ÑÑÐ°ÑÐ°Ð¼ ÑÐºÑÐ¿ÐµÑÐ¸Ð¼ÐµÐ½ÑÐ¾Ð² Ð±ÑÐ»Ð¾ Ð¿Ð¾Ð´ÑÐ²ÐµÑÐ¶Ð´ÐµÐ½Ð¾, ÑÑÐ¾ ÑÐ¸Ð¿ ÑÐ°Ñ Ð½Ðµ Ð¾ÐºÐ°Ð·ÑÐ²Ð°ÐµÑ Ð±Ð¾Ð»ÑÑÐ¾Ð³Ð¾ Ð²Ð»Ð¸ÑÐ½Ð¸Ñ Ð½Ð° ÑÐµÑÐ¼ÐµÐ½ÑÐ°ÑÐ¸Ñ SCOBY, Ð½Ð¾ ÐºÐ¾Ð½ÑÐµÐ½ÑÑÐ°ÑÐ¸Ñ ÑÐ°ÑÐ°ÑÐ° Ð² ÑÑÐ±ÑÑÑÐ°ÑÐµ Ð½Ð°Ð¿ÑÑÐ¼ÑÑ Ð²Ð»Ð¸ÑÐµÑ Ð½Ð° ÑÐµÐ·ÑÐ»ÑÑÐ°ÑÑ ÑÐµÑÐ¼ÐµÐ½ÑÐ°ÑÐ¸Ð¸ SCOBY. ÐÑÐ¸Ð³Ð¾ÑÐ¾Ð²Ð»ÐµÐ½Ð½ÑÐ¹ Ð±ÐµÐ·Ð°Ð»ÐºÐ¾Ð³Ð¾Ð»ÑÐ½ÑÐ¹ Ð½Ð°Ð¿Ð¸ÑÐ¾Ðº ÐºÐ¾Ð¼Ð±ÑÑÐ° ÑÐ´Ð¾Ð²Ð¾Ð»ÐµÑÐ²Ð¾ÑÑÐµÑ ÑÑÐµÐ±Ð¾Ð²Ð°Ð½Ð¸ÑÐ¼ ÐÐÐ¡Ð¢ Ð½Ð° Ð±ÐµÐ·Ð°Ð»ÐºÐ¾Ð³Ð¾Ð»ÑÐ½ÑÐµ Ð½Ð°Ð¿Ð¸ÑÐºÐ¸. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð½ÑÐ¹ Ð½Ð°Ð¿Ð¸ÑÐ¾Ðº ÐºÐ¾Ð¼Ð±ÑÑÐ° Ð½Ð¸Ð·ÐºÐ¾ÐºÐ°Ð»Ð¾ÑÐ¸Ð¹Ð½ÑÐ¹ Ð¸Ð·-Ð·Ð° Ð½ÐµÐ²ÑÑÐ¾ÐºÐ¾Ð³Ð¾ ÑÐ¾Ð´ÐµÑÐ¶Ð°Ð½Ð¸Ñ ÑÐ³Ð»ÐµÐ²Ð¾Ð´Ð¾Ð², Ð¿Ð¾ÑÑÐ¾Ð¼Ñ Ð¼Ð¾Ð¶ÐµÑ Ð±ÑÑÑ ÑÐµÐºÐ¾Ð¼ÐµÐ½Ð´Ð¾Ð²Ð°Ð½ Ðº ÑÐ¿Ð¾ÑÑÐµÐ±Ð»ÐµÐ½Ð¸Ñ Ð»ÑÐ´ÑÐ¼, ÑÑÑÐ°Ð´Ð°ÑÑÐ¸Ð¼ Ð»Ð¸ÑÐ½Ð¸Ð¼ Ð²ÐµÑÐ¾Ð¼.
description: This work is devoted to the study of factors affecting the fermentation of SCOBY in the production of low-alcoholic beverage kombucha. The objectives addressed in the study were: 1. To study the current status and needs in the development of modern soft drinks. 2. To develop the technology of kombucha fermentation. 3. To determine the main factors influencing the accumulation of metabolic products during fermentation. 4. To investigate the quality indicators of fermented drink kombucha made on the basis of karkade. The object of research of the conducted work were bacterial cultures of tea fungus and samples of fermented soft drinks made on the basis of different types of tea. The work was carried out on the basis of microbiological and biotechnological laboratories of the Higher School of Biotechnology and Food Production of the Institute of Biomedical Systems and Biotechnology of Peter the Great SPbPU. The following databases eLIBRARY, Scopus, Google Academy, RNB were used in writing the literature review. Statistical processing of experimental data was carried out using Microsoft Excel program package. The following were analyzed during the research: pH, Eh, dry matter and mass of the formed biofilm of fermentation substrate fermented in different types of tea. The finished kombucha beverage was investigated for organoleptic and physicochemical quality parameters. From the experimental results, it was confirmed that the type of tea had little influence on the fermentation of SCOBY, but the concentration of sugar in the substrate directly affected the fermentation results of SCOBY. The prepared kombucha soft drink satisfies the requirements of GOST for soft drinks. The developed kombucha drink is low-calorie due to the low content of carbohydrates, so it can be recommended for people suffering from overweight.