ДОСЛІДЖЕННЯ КИСЛОТОУТВОРЕННЯ У ТЕХНОЛОГІЇ КОМБУЧІ

The article presents the results of studies on the influence of temperature and duration of wort fermentation with Medusomyces gisevii DP-21 culture on the total acidity and gluconic acid content in kombucha. The content of gluconic and glucuronic acids was studied. It was found that during fermentation the titrated acidity of the wort increases 17 times. At the same time, from the second day, the intensity of acid formation significantly increases, and from the 12th day it slows down. Compared with the initial one, the fermented wort contained acetic, gluconic, pyruvic, glucuronic acids. A significant increase in the content of malic, citric and succinic acids is explained by the activity of yeast and bacteria of the culture of microorganisms Medusomyces gisevii DP-21. Exponential growth of gluconic acid content occurred during 4–12 days of fermentation, which is explained by acceptable cultivation conditions. It was found that after 10–12 days of cultivation, the dynamics of gluconic acid formation slows down and is determined by a decrease in active acidity to 2.8–3.2. The gluconic acid content stabilizes on the 14th day of fermentation. It was established that the optimal temperature for the formation of gluconic acid is 29–33 °C. It was determined that the formation of gluconic acid is positively affected by the type of tea used, since tea from different manufacturers contains different amounts of growth stimulants for microorganisms.