Vitriak O. Improvement of technology of non-alcohol beverages, product of brewing with using the non-traditional cultures of microorganisms

The dissertation is dedicated to the improvement of technology of natural non-alcohol beverages with using of microorganisms, which are the compounds of cultures so-called "Tea mushroom" (Kombucha). A consortium of microorganisms Medusomyces gisevii V has been apportioned and preserved. The optimal technological parameters are fixed for the process of a tea-sugar must brewing. The brewing is initiated by re-pressed consortium. The necessary normative-technical documentation for the non-alcohol beverage "Vitalon" has been developed. The technology of this beverage is based on the using of the culture Medusomyces gisevii V. The results of medical and biological researches are confirming the expediency of using the "Vitalon" as prophylactic and the beverage of general use. Key words: technology, product of brewing, consortium of microorganisms Medusomyces gisevii V, prophylactic