title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ ÑÐ±Ð»Ð¾ÑÐ½Ð¾Ð³Ð¾ 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 the technology of apple fermentation drink using Medusomyces gisevi
Creators: name: ÐÐ½Ð´ÑÐµÐ¹ÑÑÐº, ÐÐ¸ÑÐ¸Ð»Ð»
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: 2023
Subjects: medusomyces gisevi
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
culture liquid
fermentation drink
symbiosis
technology

description: 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: Ð¿Ð¾Ð´Ð¾Ð±ÑÐ°ÑÑ Ð¾Ð±ÑÐµÐºÑ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ, ÐºÑÐ»ÑÑÑÑÑ Medusomyces gisevi; 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° Ð½Ð°Ð¿Ð¸ÑÐºÐ°: ÑÐµÐ¼Ð¿ÐµÑÐ°ÑÑÑÑ, Ð²ÑÐµÐ¼Ñ Ð±ÑÐ¾Ð¶ÐµÐ½Ð¸Ñ, ÑÑÐµÐ´Ñ ÐºÑÐ»ÑÑÐ¸Ð²Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ñ, Ð´Ð¾Ð·Ñ Ð²Ð½Ð¾ÑÐ¸Ð¼Ð¾Ð³Ð¾ Ð¾Ð±ÑÐ°Ð·ÑÐ° Medusomyces gisevi, Ð¾Ð¿ÑÐµÐ´ÐµÐ»Ð¸ÑÑ Ð¼Ð¸ÐºÑÐ¾ÑÐºÐ¾Ð¿Ð¸ÑÐµÑÐºÐ¸Ðµ ÑÐ°ÑÐ°ÐºÑÐµÑÐ¸ÑÑÐ¸ÐºÐ¸ Medusomyces gisevi Ð² ÑÐ°Ð·Ð»Ð¸ÑÐ½ÑÑ ÑÑÐ»Ð¾Ð²Ð¸ÑÑ ÐºÑÐ»ÑÑÐ¸Ð²Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ñ; Ð¿Ð¾Ð»ÑÑÐ¸ÑÑ Ð³Ð¾ÑÐ¾Ð²ÑÐµ Ð¾Ð±ÑÐ°Ð·ÑÑ Ð½Ð°Ð¿Ð¸ÑÐºÐ¾Ð² Ð±ÑÐ¾Ð¶ÐµÐ½Ð¸Ñ Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ðµ Medusomyces gisevi Ð¸ 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° ÑÐ±Ð»Ð¾ÑÐ½Ð¾Ð³Ð¾ 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 Ð²ÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ð½Ð¾Ð¹ ÑÐ°Ð±Ð¾ÑÐµ ÑÐ²Ð»ÑÑÑÑÑ ÐºÑÐ»ÑÑÑÑÐ° Medusomyces gisevi, 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° ÐµÐµ Ð¾ÑÐ½Ð¾Ð²Ðµ. Ð Ð°Ð±Ð¾ÑÐ° Ð²ÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ð° Ð½Ð° Ð±Ð°Ð·Ðµ Ð¡ÐÐ±ÐÐ£ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾, ÐÐÐ¡Ð¸Ð, ÐÐ¨ÐÐ¸ÐÐ. ÐÐ»Ñ Ð¼Ð°ÑÐµÐ¼Ð°ÑÐ¸ÑÐµÑÐºÐ¾Ð³Ð¾ Ð°Ð½Ð°Ð»Ð¸Ð·Ð° ÑÐµÐ·ÑÐ»ÑÑÐ°ÑÐ¾Ð² Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð»ÑÑ Ð¿Ð°ÐºÐµÑ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼ Microsoft Exel. ÐÐ»Ñ Ð¼Ð¾ÑÑÐ¾Ð¼ÐµÑÑÐ¸ÑÐµÑÐºÐ¾Ð³Ð¾ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð¼Ð¸ÐºÑÐ¾ÑÐºÐ¾Ð¿Ð¸ÑÐµÑÐºÐ¾Ð¹ ÐºÐ°ÑÑÐ¸Ð½Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð»Ð¸ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ñ ÐÐ¡-foto Ð¸ Levenhuk. ÐÐ¸ÑÐµÑÐ°ÑÑÑÐ½ÑÐ¹ Ð¾Ð±Ð·Ð¾Ñ Ð±ÑÐ» Ð²ÑÐ¿Ð¾Ð»Ð½ÐµÐ½ Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð±Ð°Ð· Ð´Ð°Ð½Ð½ÑÑ ÐµLIBRARY.RU, Ð ÐÐ. ÐÐ¾ ÑÐµÐ·ÑÐ»ÑÑÐ°ÑÐ°Ð¼ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð¼Ð¾Ð¶Ð½Ð¾ ÑÐºÐ°Ð·Ð°ÑÑ, ÑÑÐ¾ Ð¾Ð±ÑÐ°Ð·ÑÑ Medusomyces gisevi Ð¸Ð· Ð´Ð¾Ð¼Ð°ÑÐ½ÐµÐ¹ ÐºÐ¾Ð»Ð»ÐµÐºÑÐ¸Ð¸, Ð½Ðµ Ð¾ÑÐ»Ð¸ÑÐ°ÑÑÑÑ Ð¾Ñ Ð¾Ð±ÑÐ°Ð·ÑÐ¾Ð² Ð¿ÑÐ¾Ð¼ÑÑÐ»ÐµÐ½Ð½Ð¾Ð³Ð¾ ÐºÑÐ»ÑÑÐ¸Ð²Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ñ Â«BabushkaboxÂ». ÐÐ°Ð¼Ð¾ÑÐ°Ð¶Ð¸Ð²Ð°Ð½Ð¸Ðµ ÑÐ¸Ð¼Ð±Ð¸Ð¾ÑÐ¸ÑÐµÑÐºÐ¾Ð¹ ÐºÑÐ»ÑÑÑÑÑ Ð¿ÑÐ¸ ÑÑÐ°Ð½ÐµÐ½Ð¸Ð¸ Ð´Ð¾Ð¿ÑÑÑÐ¸Ð¼Ð¾, Ð½Ð¾ Ð½ÐµÐ¾Ð±ÑÐ¾Ð´Ð¸Ð¼ Ð±Ð¾Ð»ÐµÐµ Ð´Ð»Ð¸ÑÐµÐ»ÑÐ½ÑÐ¹ Ð¿ÐµÑÐ¸Ð¾Ð´ ÐµÐµ Ð°ÐºÑÐ¸Ð²Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ñ. ÐÑÐ»ÑÑÐ¸Ð²Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ðµ ÑÐ¸Ð¼Ð±Ð¸Ð¾ÑÐ¸ÑÐµÑÐºÐ¾Ð¹ ÐºÑÐ»ÑÑÑÑÑ Ð¾Ð¿ÑÐ¸Ð¼Ð°Ð»ÑÐ½Ð¾ Ð² ÑÑÐµÐ´Ðµ ÑÐ¾Ð´ÐµÑÐ¶Ð°ÑÐµÐ¹ Ð½Ðµ ÑÐ¾Ð»ÑÐºÐ¾ ÑÐ±Ð»Ð¾ÑÐ½ÑÐ¹ ÑÐ¾Ðº, Ð½Ð¾ Ð¸ ÑÐºÑÑÑÐ°ÐºÑ ÑÐ°Ñ (ÑÐ¾Ð´ÐµÑÐ¶Ð°Ð½Ð¸Ðµ ÑÐ°ÑÐ°ÑÐ° 10 %), ÑÐµÐºÐ¾Ð¼ÐµÐ½Ð´ÑÐµÐ¼Ð¾Ðµ Ð²ÑÐµÐ¼Ñ ÐºÑÐ»ÑÑÐ¸Ð²Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ñ Ð¾Ñ 6 Ð´Ð¾ 7 ÑÑÑÐ¾Ðº Ð¿ÑÐ¸ 24 ÂºÐ¡ Ð´Ð¾ Ð·Ð½Ð°ÑÐµÐ½Ð¸Ð¹ ÑÐ Ð¾Ñ 2,8 Ð´Ð¾ 3,3; Ð¾Ð¿ÑÐ¸Ð¼Ð°Ð»ÑÐ½Ð°Ñ Ð´Ð¾Ð·Ð° Ð²Ð½Ð¾ÑÐ¸Ð¼Ð¾Ð¹ ÐºÑÐ»ÑÑÑÑÑ â Ð¾Ñ 49 Ð´Ð¾ 51 Ð³ Ð½Ð° 1 Ð» ÐºÑÐ»ÑÑÑÑÐ°Ð»ÑÐ½Ð¾Ð¹ ÑÑÐµÐ´Ñ. ÐÐ¾Ð»ÑÑÐµÐ½Ð½ÑÐµ Ð¾Ð±ÑÐ°Ð·ÑÑ Ð¸Ð¼ÐµÐ»Ð¸ Ð²ÑÑÐ¾ÐºÐ¸Ðµ Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ðµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸, Ð¾ÑÐ¾Ð±ÐµÐ½Ð½Ð¾ Ð¾Ð±ÑÐ°Ð·ÐµÑ Ñ Ð´Ð¾Ð±Ð°Ð²Ð»ÐµÐ½Ð¸ÐµÐ¼ ÑÐºÑÑÑÐ°ÐºÑÐ° ÐºÐ°ÑÐºÐ°Ð´Ðµ, ÐºÐ°Ð»Ð¾ÑÐ¸Ð¹Ð½Ð¾ÑÑÑ ÐºÐ¾ÑÐ¾ÑÐ¾Ð³Ð¾ Ð¾Ñ 32,13 Ð´Ð¾ 33,47, ÑÐ¾Ð´ÐµÑÐ¶Ð°Ð½Ð¸Ðµ ÑÐ¿Ð¸ÑÑÐ° Ð¾Ñ 2 Ð´Ð¾ 2,28 %. ÐÑÑÐ¾ÐºÑÑ Ð¾ÑÐµÐ½ÐºÑ Ð¿Ð¾Ð»ÑÑÐ¸Ð»Ð¸ Ð¾Ð±ÑÐ°Ð·ÑÑ Ñ Ð´Ð¾Ð±Ð°Ð²Ð»ÐµÐ½Ð¸ÐµÐ¼ ÑÐºÑÑÑÐ°ÐºÑÐ° ÑÐ¸Ð¿Ð¾Ð²Ð½Ð¸ÐºÐ°, Ñ ÐºÐ¾ÑÐ¾ÑÐ¾Ð³Ð¾ ÑÐ¾Ð´ÐµÑÐ¶Ð°Ð½Ð¸Ðµ ÑÐ¿Ð¸ÑÑÐ° Ð½Ðµ Ð¿ÑÐµÐ²ÑÑÐ°ÐµÑ 1,2 %.
description: The tasks that were solved during the study: to select the object of study, the culture of Medusomyces gisevi; to determine the optimal technological modes of beverage production: temperature, fermentation time, cultivation media, dose of the introduced sample of Medusomyces gisevi, to determine the microscopic characteristics of Medusomyces gisevi in various cultivation conditions; to obtain ready-made samples of fermentation beverages based on Medusomyces gisevi and evaluate their quality; to make a technological scheme for the production of apple fermentation drink using the culture of Medusomyces gisevi. The objects of research in the performed work are the culture of Medusomyces gisevi, the culture medium and samples of drinks based on it. The work was carried out on the basis of Peter the Great SPbPU, IBSiB, VSHBIPP. The Microsoft Exel software package was used for mathematical analysis of the results. The MS-foto and Levenhuk programs were used for morphometric examination of the microscopic picture. The literature review was performed using databases ÐµLIBRARY.RU , RNB. According to the results of the study, it can be said that the samples of Medusomyces gisevi from the home collection do not differ from the samples of industrial cultivation "Babushkabox". Freezing of the symbiotic culture during storage is permissible, but a longer period of its activation is necessary. Cultivation of a symbiotic culture is optimal in an environment containing not only apple juice, but also tea extract (sugar content 10 %), the recommended cultivation time is from 6 to 7 days at 24 Â°C to pH values from 2.8 to 3.3; the optimal dose of the introduced culture is from 49 to 51 g per 1 liter of culture medium. The obtained samples had high organoleptic characteristics, especially the sample with the addition of karkade extract, the caloric content of which is from 32.13 to 33.47, the alcohol content is from 2 to 2.28 %. Samples with the addition of rosehip extract, whose alcohol content does not exceed 1.2 %, were highly appreciated.