Microorganism culture, method for obtainment of fermented base for kvasses production, tea fungus culture liquid obtainment method, tea fungus culture liquid, beverages obtainment method

FIELD: food industry.

SUBSTANCE: one proposes a group of inventions related to food and fermentation industry. Fungi Tea, Medusomyces gisevii alfa and Medusomyces gisevii tea fungus cultures as well as a method for obtainment of fermented base for kvass production, a method for obtainment of tea fungus culture liquid and a method for obtainment of beverages of vegetable juice or fermented vegetables. Fungi Tea, Medusomyces gisevii alfa and Medusomyces gisevii tea fungus cultures are deposited in the All-Russian Collection of Industrial Microorganisms under Registration Nos VKPM Sa-14, VKPM Sa-10 and VKPM Sa-12, respectively. The fermented base obtainment method envisages base sequential fermentation with the help of bread bakery yeast cultures or Zygosaccharomyces bisporus VKPM Y-3399 culture during 24-48 hours. One adds fresh raw materials or Zygosaccharomyces bisporus VKPM Y-3399 culture and continues fermentation for nearly 48 hours. One adds Gluconoacetobacter hansenii G-001 VKPM B-9519 or Medusomyces gisevii alfa VKPM Sa-10 culture and continues fermentation for nearly 24 hours with subsequent addition of carbohydrate-containing raw materials and sugar till the formula norm achievement and continues fermentation till acidity is equal to 25 KE. The tea fungus culture liquid obtainment method envisages saturation of carbohydrate-containing raw materials with air under overpressure until zooglea generation with subsequent fermentation of carbohydrate-containing raw materials with the help of tea fungus culture represented by Fungi Tea VKPM Sa-14, Medusomyces gisevii alfa VKPM Sa-10 or Medusomyces gisevii VKPM Sa-12 culture. The nutritive medium is subjected to additional stirring by way of circulation. The vegetable juice beverages obtainment method envisages fermentation of the nutritive medium consisting of vegetables or vegetable juices with spices and salt with the help of Medusomyces gisevii VKPM Sa-12, Fungi Tea VKPM Sa-14 and Medusomyces gisevii alfa VKPM Sa-10 culture liquid.

EFFECT: inventions group allows to accelerate the process of obtainment of beverages having varied taste.

8 cl, 4 ex

 

The technical field to which the invention relates

The invention relates to biotechnology, food industry and relates to cultures of microorganisms and is directed to methods of producing cultures of microorganisms digested the basics of representing prefabricated bread kvass, as well as the culture fluid Kombucha and drink Kombucha.

Art

Currently used methods for preparing drinks mainly in the preparation of sugar syrup and blending various types of raw materials (juices, infusions, water, flavorings, etc.). In the production of kvass, beer, Meads uses the process of fermentation of cooked basics with filtration, and optionally further performed an excerpt of the obtained beverage or beverage bases (Collections of recipes for non-alcoholic drinks, kvass from bread raw materials. M., 1983).

A method of producing a soft drink by mixing sugar, Kombucha concentrate, water-soluble melanin, water-alcohol solution of the balm with water in the presence of carbon dioxide and exposure of the beverage at a temperature of 7-10°C (patent RU 2210952). "Kombucha mushroom tea" (Japanese mushroom) is a symbiosis of yeast fungus with acetic acid bacterium, forming a film on the surface of sugared tea �of USTOA. Yeast, sbragia sugar, contribute to the formation of a small amount of alcohol and carbon dioxide, and acetic acid bacteria sprayway sugar with the release of acetic acid, the resulting liquid (tea brew) acquires a sour-sweet taste and slightly carbonated (B. S. E., 1978, M., "Soviet encyclopedia").

Also known beverage, the method of production of the drink and the culture fluid for its production based on the growing of biomass (zooglea) Kombucha in the infusion of tea with sugar-containing product (RF patent No. 2153816). Culture fluid obtained by incubation of zooglea Kombucha in aerobic conditions on a nutrient sugar-containing medium and subsequent incubation under anaerobic conditions at a temperature of from 12°to 40 ° C for from 2 to 150 days, used for making the bases of the drink. The framework consists of the culture fluid and infusion of tea with sugar-containing product. The Foundation is kept in anaerobic conditions, which is accompanied by a decrease of the mass fraction of dry substances. In accordance with the proposed method the biological activity of the drink depends on the period of incubation. One of the disadvantages of the known method is the long term obtain the beverage with maximum biological activity.

A method of producing fruit-bread kvass, which by means of culture drogi�th get a drink, further enriched with nutrients compared to conventional brew by adding fruit juices (EN 2337592), as well as the method of obtaining soft drink, which can use Kombucha culture get vitaminized drink with pear taste due to the use of fruit wastes as substrates (SU 1477364).

The described method of preparation of the drink based on the use of Kombucha in the fermentation, in addition to tea and other sugar-containing products by sequential digestion first sugary food ferments on the basis of yeast cultures different from Kombucha cultures, and then on the basis of the Kombucha culture (EN 2337592). The method of producing a beverage having biological activity, involves the fermentation of sugar-containing fluid in the presence of the Kombucha culture, and pre-fermented sugar-containing liquid by using a different yeast culture during the time from 1 hour to 14 days at a temperature of from 20 to 40 degrees and the fermentation in the presence of a Kombucha culture is carried out for a time from 10 hours to 30 days. The drink desirable to lighten at a temperature not exceeding 15°C. Use of sugar-containing liquid obtained by mixing water with sugar, or with jam, or honey. Used t�activate sugary liquid, with added fruit juice.

The original fermentation of sugar-containing liquid with yeast culture (Baker's yeast or a wine yeast or any other yeast cultures), and then re-fermentation in the presence of a Kombucha culture allows you to get a drink, which lacks the aftertaste of yeast and traditional kvas "dryness" of the drink.

In the patent RU 228012 discloses a method of preparing a beverage, comprising the fermentation of sugar-containing aqueous solution with the addition of Kombucha in aerobic conditions and filtering, and prior to obtaining sugar-containing aqueous solution is pre-filtered and disinfected water is treated with natural minerals (flint, carnelian, opal chalcedony, quartz) by introducing minerals into the water and store them in solution during the entire fermentation process. Fermentation is carried out in three stages during the is 28: 24 days stepwise decrease of temperature with 32-30°C to 28-25°C. the Constant presence of minerals in water is conducive to growth of microorganism cultures Kombucha and inhibit the growth of foreign microorganisms, non-natural symbiotic composition of Kombucha.

Known compositions based on a combination of fermentation products Kombucha (symbiosis Dr�jeewoo mushroom with acetic acid bacteria) and birch mushroom chaga, obtained by fermentation of a mixture of sugar-containing substances, the culture fluid Kombucha and present chaga (EN 2280394). Moreover, the fermented mixture is further incubated under anaerobic conditions and/or at a temperature not exceeding 10°C. Also receive a composition comprising a sugar component, zooglea Kombucha and infusion of fungus, pre-mixing the fermented composition containing sugar, Kombucha culture and infusion of fungus and sbragia the resulting mixture, and as a pre-fermented composition used in the brew.

The described method of preparing zooglea Kombucha by mixing Kombucha cultures and sugar and liquid than tea, and the subsequent fermentation of the resulting mixture, and the liquid can be used fruit or berry juice. When making Kombucha culture in a solution of blackcurrant juice was obtained zooglea Kombucha, the solid fraction which was used as an additive in the preparation of bakery products to simulate dried fruit (simultaneously achieve the effect of oppression microflora in the finished baked goods). Fermentation of kvass wort, fermented on the basis of regular yeast (baking yeast) cultures, on the basis of the Kombucha culture, gave the opportunity to get a drink, reminiscent of kvass less foaming texture and a more sour taste.

However, the microorganisms that form the consortium Kombucha, using which get drinks in the described ways, not identified, and, moreover, the composition of consortia in different geographical areas, resulting in products also do not have a constant composition, which creates difficulties in their standardization.

The use of microflora Kombucha Medusomyces gisevii in the method of producing starter cultures for dairy products described in patent RU 2165711. Skim milk is pasteurized, cooled to the fermentation temperature, make the microflora Kombucha Medusomyces gisevii directly to the milk in the ratio of Kombucha: milk 1:30, it is ripened at 20-24°C for 20-28 h to the formation of a clot acidity 95-100°T. the yeast used for making dairy products.

In the patent (RU 2081911) described a consortium of yeast and bacteria and method for producing low-alcohol drink based on it. The consortium of bacteria and yeast includes Saccharomyces mandshuricus, Hausemaspora sp, Torulopsis globosa, Torulopsis sp, Saccharomyces Ludwigii, Saccharomyces lactis, Acetobacter xylinum, Acetobacter aceti, Gluconobacter subaxydans and produces a complex of vitamins, organic acids, enzymes and cellulose. The method involves obtaining a low-alcohol drink using a consortium of bacteria and yeast fermentation of the mixture of raw materials, performance�branched carbohydrate-containing substrate and a nitrogen source component at a temperature of 24-32°C for 4-5 days. The liquid phase is separated by filtration or centrifugation. The liquid fraction is used as a low-alcohol tonic drink.

The disadvantage of this method is that used by the consortium represents nonshared community of yeast and bacteria that not allows you to use useful properties of individual microorganisms and thereby increasing not only the variety and taste and medicinal quality products, but also to optimize the methods of industrial production and to develop a common technology for both cultures Kombucha, Kombucha concentrates, and a variety of drinks on the basis of Kombucha cultures and concentrates.

Moreover, the effectiveness of the known methods for producing drinks with Kombucha is quite low due to the simultaneous formation of zooglea. Thus, development of methods of industrial production, which allows to significantly accelerate the process of production of beverages with diverse taste and medicinal properties, is an urgent task, which opens the possibility in principle on an industrial scale to obtain on the basis of Kombucha standardized drinks with a high and varied taste.

Disclosure of the invention

The authors �altoadige of the invention first proposes a method of obtaining a fermented base, representing prefabricated bread kvass, based on a sequential fermentation of carbohydrate-containing raw material with the aid of cultures of microorganisms, and the main fermentation is carried out using baking yeast, preferably yeast Zygosaccharomyces bisporus VKPM Y-3399, followed by fermentation culture of a bacterium Gluconoacetobacter hansenii G-001 VKPM b-9519 or consortium Medusomyces gisevii alfa PMBC SA-10, which allows to reduce the alcohol content in the fermented substrate to identify it as a soft drink.

According to the proposed method as a carbohydrate-containing substrate used malt syrup concentrates, including kvass wort concentrate, extract of barley malt, malt syrup molasses, wort. In one of the embodiments of the proposed method when used as a carbohydrate-containing substrate of rye malt extract get fermented the basis for the production of bread kvass, carrying out the main fermentation using the yeast Zygosaccharomyces bisporus VKPM Y-3399 without subsequent maturation.

In yet another aspect of the invention relates to a method of obtaining the culture fluid Kombucha for the accelerated multiplication of consortium Kombucha, and, along with the acceleration of the process of obtaining the culture fluid Kombucha 15-20 times compared to the methods known from the prior art, the implementation of the method according to the invention inhibits the growth of zooglea, which hinders mechanization and automation of production processes using known methods. The method of obtaining the culture fluid Kombucha according to the invention provides for saturation of air under pressure, carbohydrate-containing raw material prior to the formation of zooglea, wherein the nutrient medium is subjected to additional mixing through the circulation. Digestion of carbohydrate-containing raw material is carried out using a culture consortium Fungi Tea PMBC Sa-14, Medusomyces gisevii alfa PMBC Sa-10 or Medusomyces gisevii PMBC SA-12.

In one of preferred embodiments the method is performed prior fermentation using culture Zygosaccharomyces bisporus VKPM Y-3399 with subsequent fermentation culture Fungi Tea PMBC Sa-14, Medusomyces gisevii alfa PMBC Sa-10 or Medusomyces gisevii PMBC SA-12.

Stabilization of acidity and performed by Gluconoacetobacter hansenii G-001 VKPM b-9519 or lactic acid bacteria are traditionally used as starter cultures.

Another aspect of the present invention relates to a method of obtaining drinks Kombucha, involving the fermentation of a nutrient medium consisting of carbohydrate-containing syrup based on prescription ingredients of the drink, in the presence of the Kombucha culture, different t�m, that carry out fermentation using a culture liquid obtained according to the proposed method, to achieve the prescription acidity of freshly prepared drink.

In accordance with another aspect of the invention provides a consortia of Fungi tea PMBC Sa-14, Medusomyces gisevii PMBC Sa-12 and Medusomyces gisevii alpha PMBC Sa-10, producing a complex of vitamins, organic acids and enzymes.

The implementation of the invention

The present invention is based on the unexpected discovery that the use of strains of microorganisms isolated from the symbiotic Association of Kombucha, in particular, Gluconoacetobacter hansenii G-001 VKPM b-9519 in the fermentation of malt syrup concentrates, fermented using any baking yeast, preferably yeast Zygosaccharomyces bisporus VKPM Y-3399, allows to reduce the alcohol content in the fermented substrate to identify it as a soft drink and obtain a semi-finished bread kvass of fermentation.

In one aspect of the invention relates to a method of obtaining the culture fluid Kombucha, providing rapid multiplication of microorganisms Kombucha, able to assimilate and ferment nutrient medium from carbohydrate-containing raw materials of different composition. Moreover, along with the acceleration of the process of obtaining the culture fluid cha�tion of the fungus 15-20 times compared to the ways, known from the prior art, the implementation of the method according to the invention inhibits the growth of zooglea, which hinders mechanization and automation of production processes using known methods.

Therefore, in one aspect the present invention provides a method of obtaining a fermented framework for the production of kvass, providing for a consistent digestion of carbohydrate-containing raw material, and the main fermentation is carried out using a yeast selected from the group including baking yeast and Zygosaccharomyces bisporus VKPM Y-3399, followed by fermentation Gluconoacetobacter hansenii G-001 VKPM b-9519 or Medusomyces gisevii alfa PMBC Sa-10 (example 1).

According to the invention as a carbohydrate-containing substrate used malt syrup concentrates, including kvass wort concentrate, extract of barley malt, malt syrup molasses, wort.

In one of the embodiments of the proposed method when used as a carbohydrate-containing substrate of rye malt extract get fermented the basis for the production of bread kvass, carrying out the main fermentation using the yeast Zygosaccharomyces bisporus VKPM Y-3399 without subsequent maturation.

In one of the embodiments of the proposed method of obtaining digested the basics of the main fermentation is carried out � periodic addition of fresh culture of yeast and new portions of carbohydrate-containing raw material (example 1). Preferably at the first stage of digestion on the basis of the yeast culture is carried out for at least 8 hours, then added to a fresh culture of yeast and continue cultivation in the next 18-36 hours, then blend in making malt syrup concentrate to achieve the initial density and culture fluid Gluconabacter hansenii G-001 VKPM b-9519 in the amount of at least 5% by volume of the fermentation of a blend; after fermentation at a temperature of 35-38°C for 18-36 hours in the blend make malt syrup concentrate and components of the prescription to achieve the full prescription of the norms followed by fermentation to achieve the acidity KE 25 (units acidity). It is most preferable in the first stage digestion on the basis of the yeast culture is carried out for 48 hours, after making a fresh culture of yeast cultivation was continued for the following 48 hours, then blend in making malt syrup concentrate to achieve the density and 17% of the culture fluid Gluconabacter hansenii G-001 VKPM b-9519 in the amount of 10% by volume of the fermentation of a blend; after fermentation at a temperature of 35-38°C for 24 hours in the blend make malt syrup concentrate and components of the prescription to achieve the full prescription of the norms followed by fermentation to achieve the acidity KE 25.

In another aspect the present from�Britanie provides a method of producing kvass fermentation lines for bottling of non-alcoholic beverages at the enterprises, do not have their own fermentation production, providing for the mixing of the fermented bases obtained by the method according to the invention, with prescription components and diluting its cold and saturated with carbon dioxide with water (example 2). In one of the embodiments of the method of production of kvass fermentation involves introducing into the bottle dose blended syrup (fermented bases) followed by dilution with cold and saturated with carbon dioxide with water; in another embodiment a mixture of water and blended syrup (fermented base) with subsequent saturation of the mixture with carbon dioxide is carried out before bottling. For the first time in accordance with the proposed method, the filling of this kvass of fermentation on the basis of semi-finished bread kvass (fermented bases) can be carried out on the lines for bottling of non-alcoholic beverages at the enterprises do not have their own fermentation production.

In another aspect the invention provides a method for the production of non-alcoholic kvass, providing for a consistent digestion of carbohydrate-containing raw material, characterized in that the pre-digestion based on the culture of the strain Dekkera anomala D-001 and subsequent fermentation is carried out in the presence of Gluconoacetobacter hansenii G-001 VKPM b-9519. According to the proposed method as opiods�holding raw materials are used malt syrup concentrates, including kvass wort concentrate, extract of barley malt, malt syrup molasses, wort, and syrups from fruit, berries and vegetables (example 3).

Preferably at the first stage of digestion based on the culture of the strain Dekkera anomala D-001 carried out for 18-36 hours at a temperature of 30-32°C, then added to a fresh culture Dekkera anomala D-001 and continue cultivation in the next 18-36 hours at a temperature of 30-32°C, and then the blend make malt syrup concentrate to achieve the initial density and culture fluid Gluconabacter hansenii G-001 VKPM b-9519 in the amount of at least 8% to 10% by volume of the fermentation of a blend; after fermentation at a temperature of 32-38°C for 18-36 hours in the blend make malt syrup concentrate to achieve the full prescription of the norms followed by fermentation at a temperature of 36-38°C to reduce the alcohol content not more than 0.2% acidity and not less than 25 KE.

Most preferably the first phase of the fermentation based on the culture of the strain Dekkera anomala D-001 carried out for 18-36 hours at a temperature of 30-32°C, then added to a fresh culture Dekkera anomala D-001 in an amount of from 10% to 20.0% by volume of the fermentation of a blend and continue cultivation within the next 48 hours at a temperature of 30-32°C; subsequent fermentation is carried out in the presence Gluconabacter hansenii G-001 VKPM b-9519 in number�ve from 10% to 20% from the volume of the fermentation of a blend at a temperature of 32-38°C for 48 hours followed by fermentation at a temperature of 36-38°C to reduce the alcohol content not more than 0.2% acidity and not less than 25 KE.

In one aspect of the invention relates to a method of obtaining the culture fluid Kombucha, providing rapid multiplication of microorganisms Kombucha, able to assimilate and ferment nutrient medium from carbohydrate-containing raw materials of different composition. Moreover, along with the acceleration of the process of obtaining the culture fluid Kombucha 15-20 times compared to the processes known from the prior art, the implementation of the method according to the invention inhibits the growth of zooglea, which hinders mechanization and automation of production processes using known methods. The method of obtaining the culture fluid Kombucha according to the invention involves the fermentation of carbohydrate-containing raw material using a Kombucha culture, and carbohydrate-containing raw material prior to the formation of zooglea saturated with air under pressure 0.4 to 0.7 atmosphere, with additional mixing by using circulation (example 3). Preferably, the Kombucha culture is a culture consortium Fungi Tea PMBC Sa-14, Medusomyces gisevi alfa PMBC Sa-10 or Medusomyces gisevii PMBC SA-12. In one of preferred embodiments is carried out pre-fermentation using culture Zygosaccharomyces hisporus VKPM Y-3399 with subsequent fermentation Fungi Tea PMBC Sa-14, Medusomyces gisevii afa PMBC Sa-10 or Medusomyces gisevii PMBC SA-12. Preferably in the method of obtaining the culture fluid Kombucha according to the invention as a carbohydrate-containing raw materials are used malt extract.

Obtained by the proposed method culture fluid Kombucha used according to the invention as a starter for the nutrient medium, consisting of fermentable carbohydrates and plant materials included in a particular recipe for the beverage, in particular in the production of ready-to-drink Kombucha, sour-milk products, oat jelly, non-alcoholic kvass, anti-hangover drinks, biologically active food additives with antioxidant properties (example 4).

In yet another aspect the invention provides a method of producing drinks Kombucha, involving the fermentation of a nutrient medium consisting of carbohydrate-containing syrup based on prescription ingredients of the drink, in the presence of the Kombucha culture, characterized in that carry out fermentation using a culture liquid obtained according to the proposed method, to achieve the prescription acidity freshly prepared beverage (example 4). According to the method of producing drinks Kombucha as a nutrient medium using tea and malt syrup concentrates, honey, skim milk, glucose�e and glucose-fructose syrups, fruits, berries and vegetables. In one of the embodiments of the method as Picatinny medium vegetable juices with spices and salt and as the culture fluid used culture consortium Medusomyces gisevii alfa PMBC Sa-10.

In one of the embodiments of the method for lively drinks Kombucha in a nutrient medium consisting of carbohydrate-containing syrup based on prescription ingredients of the drink making culture fluid obtained in accordance with the invention, and then when reaching prescription acidity freshly prepared beverage in the blend make a starter of Gluconoacetobacter hansenii G-001 VKPM b-9519. Live drink Kombucha ready to drink with the first day being bottled. The maturation of the drink comes in a bottle during the entire shelf life. The drink does not deteriorate in the course of 3 years or more.

In one of the embodiments of a method for producing drinks Kombucha according to the invention after filling in glass bottle beverage stand in the chamber when temperature +30 to +35°C to achieve prescription acidity of freshly prepared drink, and then subjected to tunnel pasteurization or autoclaving the purpose of obtaining a pasteurized beverage, which does not deteriorate for a period of 180 days at temperature from +2 to +25°C. Pasteurized drinks are also at�ucaut based tea and malt syrup concentrates, honey, glucose and glucose-fructose syrups, fruits, berries and vegetables.

In yet another aspect of the invention relates to a method of obtaining extracts of vegetables (fermented vegetable juice), fermented culture fluid Kombucha obtained in accordance with the invention. Fermentation is carried out at a temperature of 8-12°C to achieve a pH of 10-12 KYO.

In accordance with one aspect of the invention provides a consortium of micro-organisms consisting of Fungi tea PMBC Sa-14, consisting of Zygosaccharomyces bisporus and Acetobacter aceti 2, Medusomyces gisevii PMBC Sa-12, W Gluconacetobacter hansenii VKPM b-9519, Dekkera anomala and Picha membranaaefaciens, Medusomyces gisevii alfa Sa-10 and a consortium of microorganisms, consisting of Gluconacetobacter xylinus, Brettanomyces anomalus and Zygosaccharomyces rouxii, producing a complex of vitamins, organic acids and enzymes and fermenting carbohydrate-containig solutions. To obtain cultures according to the invention natural isolates of Kombucha were subjected to selection on the content of microorganisms with beneficial properties on the media containing glucose (10%) and tea at 25-30°C.

Cultural morphological traits

Strain Zygosaccharomyces bisporus VKPM Y-3399 on agar complete yeast medium forming a colony cream color with a smooth edge and a smooth surface. The cells are round and oval(2,-4,5)×(3,5-7,5) um. Vegetative reproduction is by multilateral budding. And�caspari round or slightly oval, smooth, 1-4 (usually 3-4) in the bag. Sugar sprayway, assimilates nitrate. Able to grow in substrates with high sugar content (up to 80%). Forms large quantities of organic acids. In liquid media is able to form as a precipitate, and film.

Strain Gluconoacetobacter hansenii G-001 VKPM b-9519 is sticks in pairs or chains. The beer has a characteristic growth in the form of a tough leathery film. Endospores are not formed. Does not have the brown pigment. Gram-negative. Metabolism is respiratory, oxygen is the terminal acceptor. Strict aerobe. Optimum temperature for growth is 30°C at a pH of 5.4 to 6.3. Produces cellulose. Does not grow on the medium with ethanol as the only source. Oxidation of ethanol to acetic acid at neutral and acid reaction. Acetic and lactic acid are oxidized to CO2and H2O.

The invention illyustriruetsya the following examples, presented for confirmation, but do not limit the scope of the claims.

Examples

Example 1. A method of producing fermented bases

As a carbohydrate-containing substrate used malt syrup concentrates, including kvass wort concentrate, extract of barley malt, malt syrup molasses or beer wort. Fermentation takes place in 4 stages. In the first stage, a blend of malt syrup concentrate is subjected to fermentation using l�big baking yeast or Zygosaccharomyces bisporus VKPM Y-3399. At this stage add various nutrients yeast. The initial density of the nutrient medium in the first stage, about 10-15% reach by dilution of the concentrate prepared with water. Insertion amount of yeast and temperature conditions maintained in accordance with recommendations of manufacturers of dressings and yeast (particularly ERBSLOEH Geisenheim AG, Germany, a manufacturer of dressing "Vitamin A", "Vitamon Combi", "Vitamon Ultra", and Morgan Thorpe, Belgium, manufacturer of feeding yeast "Octubre"). Preferably, the culture fluid Zygosaccharomyces bisporus VKPM Y-3399 introduced in an amount of 5.0-10.0% of the volume of the fermented blend. The duration of the first stage of fermentation is 24-48 hours. In the second phase in the blend is deposited a second portion of malt syrup concentrate in the calculated amount to achieve an initial density. At this stage add various nutrients yeast and a new portion of fresh yeast cultures. The second phase is 48 hours. Yeast is precipitated by means of special preparations and cooling. Fermented blend is subjected to decantation. In the third phase in the blend make the calculated amount of malt syrup concentrate to achieve a density of 17.0% and culture fluid Gluconabacter hansenii G-001 VKPM Y-3399 in an amount of 10.0% by volume of the fermented blend. Fermentation is carried out at temp�the temperature of 35-38°C. Duration of the third stage 24 hours. In the fourth phase in the blend make malt syrup concentrate and sugar to achieve the full prescription of the norm. The fermentation is carried out to achieve the acidity KE 25. Fermented basis after separation pasteurized by heating to 80-85°C for 10 minutes. Simultaneous Stripping of volatile substances and return them to the finished concentrate.

Example calculation for following recipes digested the basics:

the beer wort concentrate - 330 kg;

sugar - 10 kg;

water - up to 1000 liters.

The original data of the process:

The content of dry substances in wort concentrate - 80,0%;

The density of beer wort concentrate - 1,36.

The initial density of the nutrient medium (solids before fermentation) of 10.0% (i.e. 1000 litres of blend should contain 100 kg of DM).

The calculation of the amount of concentrate to achieve an initial density of 10.0% of the content of CB in the first stage when the amount of blending 1000 litres

In the first stage make 50 kg of sugar, which amounts to 49.9 kg DM. The remaining 50.1% of SV make a beer wort concentrate. 50,1 kg DM contained in 62,5 (50:0,8) kg of concentrate.

To achieve a density of 10.0% of ST to 62,5 kg of beer wort concentrate and 50 kg of sugar add water to 1000 liters.

The calculation of the amount of concentrate to achieve 10.0% of the content on the ST. storagetype

The volume of the blending in the second stage is increased to 5000 liters.

To achieve 10.0% of the content of ST in 5000 litres of blend must contain 500 kg DM.

On the stage of completion of the first phase of fermentation, the density is reduced to 8.0%, i.e. 1000 litres of blending the content of ST is 80 kg.

You need to make more 420 (500-80) kg DM. 49,9 kg DM contribute with 50 kg of sugar.

370,1 kg DM make a beer wort concentrate.

370,1 kg DM contained in 462,6 (370,1:0,80) kg of concentrate of wort.

I.e. at the second stage is made in a blend of 50 kg of sugar and 462,6 kg of concentrate of wort and bring the volume of the blend with water to 5000 liters.

The calculation of the amount of concentrate to achieve 17,0% of the content of CB in the third stage

The amount of blending in the third stage is increased to 8000 litres.

To achieve 17,0% content ST in 8000 litres of blend must contain 1360 kg DM.

On the stage of completion of the second stage of fermentation, the density decreases to 7.0%, i.e., 5,000 litres of blending the content of ST is 350 kg.

You need to make another 1010 (1360-350) kg DM.

1010 kg DM contained in 1262,5 (1010:0,8) kg of concentrate of wort.

In the third stage, make the blend 1262,5 kg of concentrate and bring the volume of the blending water up to 8000 litres.

The calculation of the amount of concentrate in the fourth stage

The blend made 62,5 kg of concentrate in the first stage, 462,6 kg concentrate on the second stage and 1262,5 kg on the third this�E. Until full prescription of norms contribute in the fourth stage 1512,4 (3300-62,5-462.6-1262.5) kg of wort and the amount of the blend is adjusted to 10,000 liters.

Example 2. Method of production of kvass fermentation

Kvass fermentation to produce lines for bottling of non-alcoholic beverages at the enterprises do not have their own fermentation production of fermented basics adding a bottle of blended dose of syrup of fermented bases with sugar and other prescription components in accordance with a specific recipe of kvass followed by dilution with cold and saturated with carbon dioxide with water or mix of water and blended syrup in machines of the type "Postmix" and other systems with the subsequent amount of a mixture of carbon dioxide and bottling.

An example of one of kvass recipes:

fermented leaven basis - 100L;

sugar - 60 kg).

carbon dioxide;

water - up to 1000 liters.

Example 3

The method of obtaining the culture fluid Kombucha.

For obtaining the culture fluid Kombucha using culture consortium Fungi Tea PMBC Sa-14, Medusomyces gisevii alfa PMBC Sa-10 or Medusomyces gisevii PMBC SA-14.

Option 1: a nutrient medium consisting of malt extract with a content of 5.0 to 10.0 per cent reducing Sugars, is subjected to pre-fermentation in a closed container with Zygosaccharomyces bisporus VKPM Y-3399 at optimum for this to�of litury temperatures (32-36°C), culture Zygosaccharomyces bisporus VKPM Y-3399 introduced in an amount of from 5.0% to 10.0% by volume of the nutrient medium. Formed in the fermentation process, the alcohol provides power, faster, and Kombucha. With the appearance of visible signs of fermentation in a nutrient medium contribute culture consortium Fungi Tea PMBC Sa-14, Medusomyces gisevii alfa PMBC Sa-10 or Medusomyces gisevii PMBC SA-14 in an amount of from 10% to 15% by volume of the nutrient medium, lead the process to achieve the cessation of reducing the amount of SV. Under these conditions, receive culture fluid Kombucha with the concentration of living cells is not less than 30 mn/cm3after resuspension of sediment.

Option 2: If you see visible signs of fermentation in a nutrient medium contribute culture consortium Fungi Tea PMBC Sa-14, Medusomyces gisevii alfa PMBC Sa-10 or Medusomyces gisevii PMBC SA-14 in an amount of from 1% to 5% by volume of the nutrient medium, become saturated with air, is pressurized and heated to optimal for this crop temperatures (32-36°C). The air saturation of the nutrient medium at a pressure of at least 0.4 to 0.7 atmosphere at optimum temperatures and in the presence of alcohol accelerates Kombucha 15-20 times. In order to prevent the growth of zooglea nutrient medium is subjected to further mixing with the circulation within 1-2 minutes with periodic�TEW 4-6 times a day. Lead the process to achieve the cessation of reducing the amount of SV. Under these conditions, receive culture fluid Kombucha with the concentration of living cells is not less than 30 mn/cm3after resuspension of sediment.

Example 4. A method of producing drinks Kombucha

Livelier drink Kombucha prepared by blending the following scheme: in the carbohydrate-containing syrup prescription ingredients of the drink is brought culture fluid Kombucha in the calculated amount (at least 1%) to achieve the prescription indicators of dry matter and acidity of freshly prepared drink. In the blend to stabilize the acidity of the fermenting agents are added from Gluconoacetobacter hansenii G-001 VKPM b-9519 in the amount of about 1.0% by volume of the blend. The drink is ready for consumption from the first day of being bottled. The maturation of the drink comes in a bottle during the entire shelf life. The drink does not deteriorate in the course of 3 years or more.

Depending on prescription ingredients get drinks with different composition and taste. Diabetic drinks Kombucha according to the invention contain residual carbohydrates in an amount of not more than 0.2% with inclusion in the recipe stevia or stevioside. To obtain unfiltered, unpasteurized drinks Kombucha as raw materials, in particular, use� hydrolyzed in the presence of enzymes, malt extracts, grain (oats, buckwheat) or tea (green or black tea) raw vegetable juices with spices and salt. The use of sauerkraut juice, cucumbers, apples, watermelon makes beverages taste sauerkraut, cucumber brine, pickled apples and pickled watermelons, respectively. To obtain pasteurized beverages Kombucha preparing the blend according to the following scheme: in the carbohydrate-containing syrup prescription ingredients of the drink with the highest sugar content of from 5.0 to 10.0% paid culture fluid Kombucha in the amount of about 10.0% by volume of the blend. After bottling in glass bottles of the drink is aged in the chamber when temperature from +30.0 to +35°C to achieve prescription acidity freshly prepared beverage. Then subjected to tunnel pasteurization or autoclaving. The drink does not deteriorate for a period of 180 days at temperature from +2 to +25°C. Pasteurized get drinks based on tea and malt syrup concentrates, honey, glucose and glucose-fructose syrups, fruits, berries and vegetables.

1. Culture Kombucha Fungi Tea, producer of complex organic acids, enzymes and vitamins, deposited in Russian national Collection of Industrial Microorganisms under the number VKPM Sa-14.

2. Culture Medusomyces gisevii alfa, producer of complex organic acids, enzymes and vitamins, deposited in National�today Collection of Industrial Microorganisms under the number VKPM Sa-10.

3. Culture Medusomyces gisevii, producer of complex organic acids, enzymes and vitamins, deposited in Russian national Collection of Industrial Microorganisms under the number VKPM Sa-12.

4. A method of producing fermented framework for the production of kvass, representing the non-alcoholic beverages, providing for a consistent digestion of carbohydrate-containing raw material, characterized in that carry out the following stages:
(a) raw material is subjected to fermentation with cultures bakery
yeast or culture Zygosacharomyces bisporus VKPM Y-3399 within 24-48 hours;
b) add fresh raw materials and bakery yeast culture or culture Zygosacharomyces bisporus VKPM Y-3399 and continue fermentation for about 48 hours;
C) add the culture Gluconoacetobacter hansenii G-001 VKPM B-9519 or Medusomyces gisevii alfa PMBC Sa-10 and continue fermentation for about 24 hours;
d) add a carbohydrate-containing raw sugar to achieve the prescription of norms and continue the fermentation until pH KE 25.

5. The method of obtaining the culture fluid Kombucha, involving the fermentation of carbohydrate-containing raw material using a Kombucha culture, characterized in that the carbohydrate-containing raw material prior to the formation of zooglea saturated with air under excess pressure, wherein the nutrient medium is subjected to further mixing with �via circulation, and the Kombucha culture is a culture Fungi Tea PMBC Sa-14, Medusomyces gisevii alfa PMBC Sa-10 or Medusomyces gisevii PMBC Sa-12.

6. The method of obtaining the culture fluid Kombucha according to claim 5, characterized in that the stabilization of the pH is carried out using a culture Gluconoacetobacter hansenii PMBC G-001 or lactic acid bacteria.

7. Culture fluid used to produce beverages, which is a product obtained by the method according to claim 5.

8. A method of producing beverages from vegetable juice or fermented vegetable extracts, involving the fermentation of a nutrient medium consisting of vegetables or vegetable juice with spices and salt, using a culture liquid Medusomyces gisevii PMBC Sa-12, Fungi Tea PMBC Sa-14, Medusomyces gisevii alfa PMBC Sa-10.



 

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1 tbl, 7 ex

FIELD: biotechnology.

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3 tbl, 3 ex

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4 tbl, 4 ex

FIELD: biotechnology.

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1 tbl, 7 ex

FIELD: biotechnology.

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17 cl, 21 dwg, 7 tbl, 18 ex

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