EC Nutrition

In experimental and theoretical studies of the cultivation of the tea mushroom Medusomyces gisevi, the features of the kinetics of the development of the tea mushroom at the initial stage of cultivation are of particular interest. This approach to the study of kinetic patterns of mushroom development is due to several reasons. Firstly, at this time, the formation of the general chemical composition of the mushroom infusion begins; secondly, it is important to find the time of transition from one stage to another; thirdly, information about such studies in the literature is extremely rare.

Based on previously performed experimental studies, the selection of equations describing the kinetics of acid formation in the culture medium was carried out. The analysis of equation (3), as well as its derivatives (4), (5), made it possible to establish three periods of mushroom development in the initial stage of cultivation and determine their time limits. According to the location of characteristic points on the graphs, an explanation of the features of the physical and biological processes occurring in the culture medium during each of the periods is given.

According to the location of characteristic points on the graphs, an explanation of the features of the physical and biological processes occurring in the culture medium during each of the periods is given. The main reason for the three-period development of the fungus is the presence of oxygen dissolved in the culture medium. It is in the first 2 - 3 hours of cultivation that there is a sharp drop in the concentration of oxygen and the pH of the medium from the maximum values to the minimum, with the simultaneous formation of high-activity acids.

Keywords: Cultivation; Fungi Medusomyces gisevi; Fungi Rice; Kinetics; Mathematical Model

1. Verevkina MN., et al. “Natural microbial associations” (2020).
2. Beth Ann Petro. “The Book of Kombucha/A.R. Beth”. Ulysses Press (1996):147.
3. Kazarinova A. “Kombucha - your family doctor”. St. Petersburg: publishing house "ALL" (2003): 128.
4. Danielyan LT. “Kombucha and its biological features”. M. OAO edition. "Medecina" (2005): 176.
5. Zaizullin R.A., et al. “Influence of the conditions of cultivation of kombucha on its functional properties in food preventive drinks”. Izvestiya VUZOV. Food technology 4 (2010).
6. Arsenyeva TP., et al. “The use of microflora of kombucha in the production of dairy products for therapeutic and prophylactic purposes”. Overview information - M: Agroniteipp (1998): 16.
7. Golovinskaya OV and Fedorova RA. “Functional bread with the addition of tea mushroom infusion”. Khlebop.
8. Golovinskaya OV. “Technology of wheat bread with the use of culture fluid of the fungus Medusomyces Gisevi”. Diss. Candidate of Technical Sciences of St”. Petersburg. ITMO University (2013): 92.
9. Fedorova RA and Golovinskaya OV. “Patent of the Russian Federation”. Method of production of wheat bread. № 2430526 (2010).
10. Fedorova RA., et al. “Patent of the Russian Federation No. 2526651”. Method of production of wheat bread (2014).
11. Gladysheva EK. “Biosynthesis of bacterial cellulose on enzymatic hydrolysate of lignocellulose material of miscuntus”. Fundamental Research 10-2 (2017): 194-198.
12. Rogozhin VV and Rogozhin YuV. “Medusomyces gisevi: structure, functioning and use. News of universities”. Applied Chemistry and Biotechnology4 (2017): 24-34.
13. Yurkevich DI and Kutyshenko VP. “Medusomycete (Kombucha): scientific history, composition, features of physiology and metabolism”. Biophysics 6 (2002): 1116-1129.
14. Ismailova YuN and Tishin VB. “Formation of the acid composition of the culture liquid of the tea mushroom Medusomyces gisevi”. In the collection: Almanac of scientific works of young scientists of ITMO University 5 (2016): 242-245.
15. Ismailova YuN. “The influence of oxygen on the kinetics of cultivation of the tea mushroom Medusomyces gisevi”. Bulletin of Kras GAU (2016): 156-162.
16. Kozyrev EA and Mashkovtseva ON. “Study of the physico-chemical properties of a solution of kombucha during its cultivation”. Living Science, Chemistry (2011).
17. Rubin AB. “Biophysics”. T1. – M. MSU (2004): 448.
18. Riznichenko G Yu. “Lectures on mathematical models in biology-Edition”. RCD, M. Izhevsk (2002).
19. Bailey N. “Mathematics in biology and medicine”. M: "MIR" (1970): 326.
20. Baskanyan IA., et al. “Mathematical description of the main kinetic laws of the process of cultivation of microorganisms”. M.: Microbiology VINITI 5 (1976): 5-75.
21. Avtsinov IA., et al. “Modeling of the periodic process of cultivation of microorganisms”. Bulletin of TSTU 24.1 (2018): 116-123.
22. Vasiliev NN., et al. “Modeling of microbiological synthesis processes”. M.: Lesn. Prom (1975): 341.
23. Tishin VB. “Cultivation of microorganisms”. Kinetics, hydrodynamics, heat and mass transfer. St. Petersburg. RAPP (2012): 180.
24. Tishin VB and Ismailova YuN. “On mathematical models of kinetics of cultivation of microorganisms”. Biophysics2 (2018): 282-286.
25. Brief Chemical Encyclopedia. State. Sci. Published. "Soviet Encyclopedia", Moscow 1961-1967.
26. Lurie YuYu. “Handbook of analytical chemistry”. 6^th edition, reprint and additional, Chemistry (1989): 447.
27. Arkadieva ZA., et al. “Industrial microbiology”. M.: Higher School ln (1989): 688.