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

• Published in: BIO web of conferences 2021-01, Vol.34, p.6016
• Main Authors: Babakina, Maria, Pershakova, Tatyana, Samoylenko, Maria
• Format: Article
• Language: English
• Subjects: Beverages; Biotechnology; Conversion; Food production; Food security; fruits; Gluconacetobacter xylinus; Microorganisms; Raw materials; temperature; Yeast; Yeasts; Zygosaccharomyces
• ISSN: 2117-4458; 2273-1709; 2117-4458
• DOI: 10.1051/bioconf/20213406016

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.