Investigation of the biotechnological properties of Zygosaccharomyces kombuchaensis and Gluconacetobacter xylinus as promising microorganisms for the production of functional drinks

The issues of biological conversion of products of processing plant raw materials remain invariably relevant. The development of processing secondary resources allows to increase the efficiency of food production, solving environmental problems and to contribute to ensuring food security. The paper...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Babakina Maria, Pershakova Tatyana, Samoylenko Maria
Formato:	article
Lenguaje:	EN FR
Publicado:	EDP Sciences 2021
Materias:	Microbiology QR1-502 Physiology QP1-981 Zoology QL1-991
Acceso en línea:	https://doaj.org/article/86f9d1d2c6d844f595c896f8402cd2ec
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:86f9d1d2c6d844f595c896f8402cd2ec
record_format	dspace
spelling	oai:doaj.org-article:86f9d1d2c6d844f595c896f8402cd2ec2021-12-02T17:11:04ZInvestigation of the biotechnological properties of Zygosaccharomyces kombuchaensis and Gluconacetobacter xylinus as promising microorganisms for the production of functional drinks2117-445810.1051/bioconf/20213406016https://doaj.org/article/86f9d1d2c6d844f595c896f8402cd2ec2021-01-01T00:00:00Zhttps://www.bio-conferences.org/articles/bioconf/full_html/2021/06/bioconf_biphv2021_06016/bioconf_biphv2021_06016.htmlhttps://doaj.org/toc/2117-4458The issues of biological conversion of products of processing plant raw materials remain invariably relevant. The development of processing secondary resources allows to increase the efficiency of food production, solving environmental problems and to contribute to ensuring food security. The paper presents data on the results of studies of biotechnological properties of yeast cultures Zygosaccharomyces kombuchaensis sp. and bacteria Gluconoacetobacter xylinus (Brown 1886) Yamada et al 1998, constituting a symbiotic culture called SCOBY (symbiotic culture of bacreties and yeasts), adapted and cultivated in the Krasnodar Territory with the aim of their further use for biological conversion of fruit and berry raw materials and secondary raw materials for the production of functional drinks. The optimal values for the cultivation of the studied cultures were established: pH – 6.5, temperature – for Zygosaccharomyces kombuchaensis sp. minimum growth temperature t = +15-20 °С, maximum – t = +45-50 °С, for Gluconoacetobacter xylinus (Brown 1886) Yamada et al 1998 minimum growth temperature t = +10- 25 °С, maximum – t = +45-50 °C; the content of reducing substances is 10-15 %. The data obtained will be used to develop biotechnological processes for the production of functional drinks.Babakina MariaPershakova TatyanaSamoylenko MariaEDP SciencesarticleMicrobiologyQR1-502PhysiologyQP1-981ZoologyQL1-991ENFRBIO Web of Conferences, Vol 34, p 06016 (2021)
institution	DOAJ
collection	DOAJ
language	EN FR
topic	Microbiology QR1-502 Physiology QP1-981 Zoology QL1-991
spellingShingle	Microbiology QR1-502 Physiology QP1-981 Zoology QL1-991 Babakina Maria Pershakova Tatyana Samoylenko Maria Investigation of the biotechnological properties of Zygosaccharomyces kombuchaensis and Gluconacetobacter xylinus as promising microorganisms for the production of functional drinks
description	The issues of biological conversion of products of processing plant raw materials remain invariably relevant. The development of processing secondary resources allows to increase the efficiency of food production, solving environmental problems and to contribute to ensuring food security. The paper presents data on the results of studies of biotechnological properties of yeast cultures Zygosaccharomyces kombuchaensis sp. and bacteria Gluconoacetobacter xylinus (Brown 1886) Yamada et al 1998, constituting a symbiotic culture called SCOBY (symbiotic culture of bacreties and yeasts), adapted and cultivated in the Krasnodar Territory with the aim of their further use for biological conversion of fruit and berry raw materials and secondary raw materials for the production of functional drinks. The optimal values for the cultivation of the studied cultures were established: pH – 6.5, temperature – for Zygosaccharomyces kombuchaensis sp. minimum growth temperature t = +15-20 °С, maximum – t = +45-50 °С, for Gluconoacetobacter xylinus (Brown 1886) Yamada et al 1998 minimum growth temperature t = +10- 25 °С, maximum – t = +45-50 °C; the content of reducing substances is 10-15 %. The data obtained will be used to develop biotechnological processes for the production of functional drinks.
format	article
author	Babakina Maria Pershakova Tatyana Samoylenko Maria
author_facet	Babakina Maria Pershakova Tatyana Samoylenko Maria
author_sort	Babakina Maria
title	Investigation of the biotechnological properties of Zygosaccharomyces kombuchaensis and Gluconacetobacter xylinus as promising microorganisms for the production of functional drinks
title_short	Investigation of the biotechnological properties of Zygosaccharomyces kombuchaensis and Gluconacetobacter xylinus as promising microorganisms for the production of functional drinks
title_full	Investigation of the biotechnological properties of Zygosaccharomyces kombuchaensis and Gluconacetobacter xylinus as promising microorganisms for the production of functional drinks
title_fullStr	Investigation of the biotechnological properties of Zygosaccharomyces kombuchaensis and Gluconacetobacter xylinus as promising microorganisms for the production of functional drinks
title_full_unstemmed	Investigation of the biotechnological properties of Zygosaccharomyces kombuchaensis and Gluconacetobacter xylinus as promising microorganisms for the production of functional drinks
title_sort	investigation of the biotechnological properties of zygosaccharomyces kombuchaensis and gluconacetobacter xylinus as promising microorganisms for the production of functional drinks
publisher	EDP Sciences
publishDate	2021
url	https://doaj.org/article/86f9d1d2c6d844f595c896f8402cd2ec
work_keys_str_mv	AT babakinamaria investigationofthebiotechnologicalpropertiesofzygosaccharomyceskombuchaensisandgluconacetobacterxylinusaspromisingmicroorganismsfortheproductionoffunctionaldrinks AT pershakovatatyana investigationofthebiotechnologicalpropertiesofzygosaccharomyceskombuchaensisandgluconacetobacterxylinusaspromisingmicroorganismsfortheproductionoffunctionaldrinks AT samoylenkomaria investigationofthebiotechnologicalpropertiesofzygosaccharomyceskombuchaensisandgluconacetobacterxylinusaspromisingmicroorganismsfortheproductionoffunctionaldrinks
_version_	1718381509584355328

Investigation of the biotechnological properties of Zygosaccharomyces kombuchaensis and Gluconacetobacter xylinus as promising microorganisms for the production of functional drinks

Ejemplares similares