SELECTION OF CULTIVATION PARAMETERS FOR THE GREATEST ACCUMULATION OF BIOMASS AND BAS IN A KOMBUCHA DRINK
Keywords:
kombucha, cultivation, antioxidant activity, functional drink, yeast, aeration.Abstract
Due to the rich content of vitamins, organic acids and other biologically active substances (BAS), the Kombucha drink belongs to functional food products. One of the limitations that arises during production is the relatively long duration of cultivation of the fungus – the optimal accumulation of biomass and production of biologically active substances begins from 15 to 60 days. The purpose of this work is to select operating parameters to reduce the duration of cultivation of kombucha to obtain a drink containing the greatest amount of biologically active substances. The object of the study was the biomass of the fungus and the culture liquid, which were obtained during fermentation on sweet black tea under various conditions: with additional aeration
(5 dm3/min×m3) and / or with preliminary introduction of yeast. The control has become the traditional technology of producing a drink based on sweet black tea. In the course of the work, the increase in dry biomass, pH, titratable acidity, dry matter content, and the content of organic acids (by capillary electrophoresis using «Kapel-105») in the culture liquid were assessed. As a result of the study, it was determined that to obtain the maximum growth rate of the culture (0,27 g/day) and the predominance in the drink of the highest content of acetic (1,119 g/l), succinic (0,053 g/l) and oxalic (0,015 g/l) acids it is necessary to introduce additional aeration into the cultivation process. But during cultivation (for 15 days) using yeast and additional enrichment of the nutrient medium with oxygen, a drink is obtained with a biomass growth rate (0,23 g/day), which includes acetic (3,234 g/l), amber (0,061 g/l), citric (0,136 g/l), tartaric (0,064 g/l) and oxalic (0,018 g/l) acids. Kombucha drinks are a good preventive measure to keep your body healthy. Modification and improvement of the technology of their production allows you to reduce costs, expand the range, attract a new consumer, therefore, are relevant areas in the food industry.
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