Kemerovo, Kemerovo, Russian Federation
Kemerovo, Russian Federation
The article discusses a method for increasing the organoleptic component of a tea fungus drink by adding a decoction of pine cones, and a method for cultivating Medusomyces gisevii on a nutrient medium. The results of evaluating the quality of the cultural liquid of kombucha according to organoleptic indicators are given: appearance, color, taste and smell.
kombucha, culture fluid, zoogly, pine cones, functional foods, nutrient medium, symbiosis
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