MICROORGANISM CULTURE, METHOD FOR OBTAINMENT OF FERMENTED BASE FOR KVASSES PRODUCTION, TEA FUNGUS CULTURE LIQUID OBTAINMENT METHOD, TEA FUNGUS CULTURE LIQUID, BEVERAGES OBTAINMENT METHOD Russian patent published in 2015 - IPC C12N1/20 C12G3/02 A23L1/212 A23L1/28 A23L2/02 A23L2/38 A23L2/385 A23L2/54 A23L2/70 C12R1/01 

FIELD: food industry.

SUBSTANCE: one proposes a group of inventions related to food and fermentation industry. Fungi Tea, Medusomyces gisevii alfa and Medusomyces gisevii tea fungus cultures as well as a method for obtainment of fermented base for kvass production, a method for obtainment of tea fungus culture liquid and a method for obtainment of beverages of vegetable juice or fermented vegetables. Fungi Tea, Medusomyces gisevii alfa and Medusomyces gisevii tea fungus cultures are deposited in the All-Russian Collection of Industrial Microorganisms under Registration Nos VKPM Sa-14, VKPM Sa-10 and VKPM Sa-12, respectively. The fermented base obtainment method envisages base sequential fermentation with the help of bread bakery yeast cultures or Zygosaccharomyces bisporus VKPM Y-3399 culture during 24-48 hours. One adds fresh raw materials or Zygosaccharomyces bisporus VKPM Y-3399 culture and continues fermentation for nearly 48 hours. One adds Gluconoacetobacter hansenii G-001 VKPM B-9519 or Medusomyces gisevii alfa VKPM Sa-10 culture and continues fermentation for nearly 24 hours with subsequent addition of carbohydrate-containing raw materials and sugar till the formula norm achievement and continues fermentation till acidity is equal to 25 KE. The tea fungus culture liquid obtainment method envisages saturation of carbohydrate-containing raw materials with air under overpressure until zooglea generation with subsequent fermentation of carbohydrate-containing raw materials with the help of tea fungus culture represented by Fungi Tea VKPM Sa-14, Medusomyces gisevii alfa VKPM Sa-10 or Medusomyces gisevii VKPM Sa-12 culture. The nutritive medium is subjected to additional stirring by way of circulation. The vegetable juice beverages obtainment method envisages fermentation of the nutritive medium consisting of vegetables or vegetable juices with spices and salt with the help of Medusomyces gisevii VKPM Sa-12, Fungi Tea VKPM Sa-14 and Medusomyces gisevii alfa VKPM Sa-10 culture liquid.

EFFECT: inventions group allows to accelerate the process of obtainment of beverages having varied taste.

8 cl, 4 ex