title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐ¸ÑÐ¾Ð½Ð°Ð¿Ð¸ÑÐºÐ¾Ð² Ð±ÑÐ¾Ð¶ÐµÐ½Ð¸Ñ Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ ÐºÑÐ»ÑÑÑÑÐ°Ð»ÑÐ½Ð¾Ð¹ Ð¶Ð¸Ð´ÐºÐ¾ÑÑÐ¸ Medusomyces gisevii
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¼Ð°Ð³Ð¸ÑÑÑÐ°
titleType: Subtitle
title: Development of fermented phytodrinks using the cultural liquid of Medusomyces gisevii
Creators: name: ÐÐ³ÑÐµÐ½ Ð¢Ñ Ð¸ Ð¥Ð°Ð¸ ÐÐµÐ½
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: ÐºÐ¾Ð¼Ð±ÑÑÐ°
ÑÑÐ°Ð²ÑÐ½Ð¾Ð¹ Ð½Ð°ÑÑÐ¾Ð¹
Ð²Ð¸ÑÐ°Ð¼Ð¸Ð½ Ñ
ÑÐµÐ½Ð¾Ð»ÑÐ½ÑÐµ ÑÐ¾ÐµÐ´Ð¸Ð½ÐµÐ½Ð¸Ñ
Ð°Ð½ÑÐ¸Ð¾ÐºÑÐ¸Ð´Ð°Ð½ÑÐ½Ð°Ñ Ð°ÐºÑÐ¸Ð²Ð½Ð¾ÑÑÑ
kombucha
herbal induction
vitamin c
phenolic compounds
antioxidant activity

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description: This work covers the development of a fermented phytodrink based on the cultural liquid of Medusomyces gisevii using the medicinal herbal collection âBrusniverâ. Problems that were solved during the study: 1. Review the modern market for fermented drinks based on kombucha culture liquid. 2. Based on the results of the review, study a set of quality indicators for fermented drinks based on kombucha culture liquid. 3. Investigate changes in the biofilm mass, pH of the medium, the content of vitamin C, phenolic compounds and the total content of antioxidants in the phytodrink at different stages of cultivation. 4. Based on a set of organoleptic and physicochemical quality indicators, justify the draft formulation and technological scheme of a fermented phytodrink with functional properties. The experimental part of the work was carried out on the basis of the GSBÐ°FS, SPBPU in the Laboratory of Food Quality Control. Organoleptic indicators, biotechnological parameters of preparation (dynamics of biofilm mass, pH of the environment, content of vitamin C, phenolic compounds and total content of antioxidants), energy value of the phytodrink were determined. Calculations were carried out with subsequent analysis of each characteristic, and statistical processing of the data was performed. As a result of the research, a fermented phytodrink based on kombucha and herbal tea âBrusniverâ with functional properties was developed. When performing the literature review, the following databases were used: eLIBRARY.RU, Elsevier ScienceDirect, ResearchGate. Static processing of experimental data was carried out using the Microsoft Excel program package.